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Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa (smoked sardines) with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients.
The basic ingredient of gising-gising is winged beans chopped finely or into diagonal 1 to 2 in (2.5 to 5.1 cm) strips. They are cooked in coconut milk with garlic, ginger, onions, bagoong alamang (shrimp paste), and siling haba and labuyo peppers. [3]
Ginataang ubod is a variant of the dish where heart of palm is used instead of bamboo shoots. It is otherwise prepared identically. [10] [11]A sauteed variant of the recipe which excludes coconut milk is also known as ginisang labong (or ginisang ubod for heart of palm variants).
Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.
Tortang kalabasa, also known as squash fritters, is a Filipino omelette made by mixing mashed or finely-grated pumpkin with flour, water, egg, salt, and pepper. Other ingredients like minced vegetables can also be added. It is very similar to okoy, but the latter is made with glutinous rice batter rather than eggs.
Tortang talong, also known as eggplant omelette, [1] is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. [2] [3] It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
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.
The basic recipe for ginataang langka includes unripe jackfruit (langka, seeded and sliced), coconut milk, garlic, onion, salt and pepper to taste, and usually bagoong alamang (shrimp paste) or patis (fish sauce). It can also use thickening agents like white jute (lumbay), jute mallow (saluyot), or okra, among others.