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Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind ( Filipino : sampalok ), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
' spiced with chili '), is a popular Filipino dish which was popularized in the district of Malate, Manila, but made in traditional Bicolano style. It is a stew made from long chili peppers ( siling haba in Tagalog ) or small chili peppers ( siling labuyo in Tagalog ), coconut milk / coconut cream ( kakang gata in Tagalog ), shrimp paste ...
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 .
Sinangag (Tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer.
Cansí (Hiligaynon: kansi) is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi.
Nilagang saging, sometimes also known simply as boiled bananas, is a simple Filipino dish consisting of boiled saba bananas (or cardava bananas) commonly dipped in fermented fish paste (bagoong na isda, also called ginamos in Cebuano). The bananas are typically unripe or just about to ripen, when they are still starchy.