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Also referred to as facai yusheng (發財魚生; "prosperity raw fish salad") or xinnian yusheng (新年魚生; "Chinese New Year raw fish salad"). The recipe generally includes ingredients such as shredded radish (or daikon) and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar ...
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Though it can also use native condiments like patis (fish sauce). It can also include other ingredients like lettuce, green beans, shallots, sugarcane, banana flowers, saba bananas, and pineapples, among others. The sauce is naturally thick due to the gelatin in the hock, but in some recipes, cornstarch is added to achieve the same effect.
Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients.
Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp .
Humba is derived from the Chinese red braised pork belly (Hokkien Chinese: 封肉; Pe̍h-ōe-jī: hong-bah / hong-mah; lit. 'roast meat'; also known in Mandarin Chinese: 紅燒肉; pinyin: hóngshāoròu; lit. 'red cooked meat') introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to ...
Chinese people place high importance on this holiday. According to the lunar calendar, a full moon first appears after the Chinese New Year. It symbolizes the end of New Year's festivities. Chinese people enjoy eating the Bua Loy dessert on that day because they think it will bring wealth to their families and themselves.
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. The soup is also traditionally soured with batuan fruits (Garcinia binucao).