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  2. Pata tim - Wikipedia

    en.wikipedia.org/wiki/Pata_tim

    Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms .

  3. Goto (food) - Wikipedia

    en.wikipedia.org/wiki/Goto_(food)

    Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.

  4. Nilaga - Wikipedia

    en.wikipedia.org/wiki/Nilaga

    Chicken or seafood versions of the dish are usually called tinola.Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi.Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork.

  5. Suam na mais - Wikipedia

    en.wikipedia.org/wiki/Suam_na_mais

    Suam na mais is a Filipino corn soup with leafy vegetables (like moringa, bitter melon, or Malabar spinach leaves), and pork and/or shrimp. It originates from the province of Pampanga. It is also known as ginisang mais in Tagalog and sinabawang mais in the Visayan languages. It is served hot, usually during the rainy season. [1] [2] [3]

  6. Nilasing na hipon - Wikipedia

    en.wikipedia.org/wiki/Nilasing_na_hipon

    Nilasing na hipon (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce.

  7. Kadyos, baboy, kag langka - Wikipedia

    en.wikipedia.org/wiki/Kadyos,_baboy,_kag_langka

    Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit"; the three main ingredients. The soup is also traditionally soured with batuan fruits (Garcinia binucao).

  8. Bagnet - Wikipedia

    en.wikipedia.org/wiki/Bagnet

    Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.

  9. Tinola - Wikipedia

    en.wikipedia.org/wiki/Tinola

    Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.