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Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
Crispy tadyang ng baka: Meat dish Crispy beef ribs often served with a chili and calamansi flavored soy sauce or chili flavored vinegar for dipping. Curacha: Zamboanga Seafood Boiled or steamed sea crab. Daing: Tagalog Fish dish Fish (especially milkfish) that has been dried, salted, or simply marinated in vinegar with much garlic and then ...
Nilagang baka is a beef stew made with cabbages and other vegetables. Binacol is a warm chicken soup cooked with coconut water and served with strips of coconut meat. La Paz batchoy is a noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.
Nilagang saging, sometimes also known simply as boiled bananas, is a simple Filipino dish consisting of boiled saba bananas (or cardava bananas) commonly dipped in fermented fish paste (bagoong na isda, also called ginamos in Cebuano). The bananas are typically unripe or just about to ripen, when they are still starchy.
Linat-an, also known as nilat-an, is a traditional pork stew from the Visayas and Mindanao islands of the Philippines.Linat-an characteristically uses pork ribs (or other bony cuts of pork) boiled and simmered until very tender, lemongrass (tanglad), string beans, and starchy ingredients for a thicker soup (usually taro).
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" which are the three main ingredients of the soup.
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]
Tiyula itum is prepared by rubbing and marinating chunks of beef in a pounded mixture of spices (pamapa) and powdered burnt coconut meat.It is then fried with garlic, onions, turmeric, ginger, and lengkuas.