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Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino ...
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 .
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit , a soup made with coconut milk, glutinous rice , tubers , tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo ). [ 10 ]
[3] [4] The dish is very similar to tinola and ginataang manok , except the latter two use water and coconut milk , respectively, instead of coconut water. [ 5 ] [ 6 ]
Inasal na manok: Negros Occidental Meat dish Grilled chicken marinated in a vinegar marinade. Often served with a side of atchara and soy-vinegar dip, and with garlic rice and yellow atsuete oil. Inihaw na liempo: Meat dish Grilled pork belly. Inun-unan: Visayas Seafood Visayan variant of fish paksiw. Fish cooked in a broth of vinegar, ginger ...
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Sinampalukan is prepared by first sautéing the chicken with garlic, ginger, and onions. Water is then added with tamarind pulp, young tamarind leaves and usually siling haba or labuyo chilis and tomatoes.
Talunan or talonan is a Filipino chicken soup or stew characterized by its sour flavor.It is prepared like a combination of Philippine adobo and paksiw, with vinegar, garlic, ginger, black peppercorns, patis (fish sauce), bay leaves, and salt.