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The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions , scallions , garlic , tomatoes , and siling haba chilis. It is then wrapped in large leafy vegetables , usually pechay , mustard greens , taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass .
Pinais is a Filipino style of cooking from the Southern Tagalog region consisting of fish, small shrimp, or other seafood and shredded coconut wrapped in banana and steamed or boiled in plain water or coconut water with sun-dried sour kamias fruits. It is also simply called sinaing (literally "cooked by boiling or steaming").
Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.
Ginataang hipon is one of the simpler types of ginataan.The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper to taste.
Dried shrimp or dried fish are often added to enhance the flavor of the broth. [6] Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish . These additions may include fried or roasted fish, bagnet (Ilocano crispy pork belly), lechon (roast pig), or even fast-food fried chicken .
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). [1] [2] The ingredients of the dish can vary widely. It is eaten on its own or over white rice. [3]
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon.
Patís or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor. [ 3 ] Sauces similar to patís include nước mắm in Vietnam, nam pha (ນ້ຳປາ) in Laos, hom ha in China, nam pla in Thailand, shottsuru in Japan and ...