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A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce. Pinangat, Natong, or Laing: Bicol Vegetable dish In Bicol refers to a dish of taro leaves, chili, meat, and coconut milk tied securely with coconut leaf. In Manila the dish is known more commonly as laing.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Embutido looks like and uses similar ingredients to another Filipino dish, the morcón (which is also different from the original Spanish morcón, a type of sausage). However they are very different dishes. The Filipino morcón is a beef roulade stuffed with eggs, ham, sausages, and pickled cucumber. It is cooked by frying and stewing, rather ...
Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines.It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly.
Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. [2] It can also be cooked with seafood. [3] [4]
Pinikpikan is a chicken or duck dish from the mountains of the Cordillera region in the Philippines. [ 1 ] [ 2 ] As a tradition of the indigenous Igorot people , [ 3 ] [ 4 ] pinikpikan is prepared by beating a live chicken to death with a stick prior to cooking.
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Pinangat na isda may sometimes also be referred to as paksiw , though it is a different but related dish that uses sour fruits like calamansi , kamias ( bilimbi ) or sampalok ( tamarind ) to sour the broth rather than vinegar.