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Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms .
Pinakbet, Sinabawang gulay Dinengdéng (also called Inabraw ) is an Ilocano soup-like, vegetable-based dish from the Northern Luzon , Philippines . [ 1 ] It is flavored with bugguóng munamón (bagoong isda or fermented anchovies) and is characterized by its earthy flavor, simple preparation, and the use of fresh, locally sourced ingredients.
Pinakbet is a pescatarian alternative for the Bicol express dish. This dish originates from the Ilocano community and they use Vegetables to replace the pork chunk component of the meal. [ 11 ] These Vegetables are bok choy ( pechay in Tagalog ) and the shoots of sweet potatoes ( camote tops in Filipino lingo ).
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.
Pinakbet vegetables: shown are bitter melon, calabaza squash, okra, eggplants, string beans, and chili. Ilocano cuisine is characterized by dishes that are either salty or bitter, requiring rice. [2] Original Ilocano pinakbet is seasoned with bagoóng of fermented fish (buggúong nga ikán) usually of anchovies (munámon).
Kare-kare is a Philippine curry (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.
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.
Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.