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It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, ginisáng bagoóng (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. Traditionally, most Filipino fiestas have kare-kare. [3]
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.
Nilasing na hipon (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce.
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.
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]
Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver.
Bicolano residents retrieve alamang naturally through cast netting and then ferment the shrimp to create bagoong alamang. [2] Despite the traditional use of bagoong for seasoning purposes in other Filipino cuisines, freshly fermented bagoong alamang enhances the flavors of the Bicol express by being the "base of the sauce for the dish". [15]
It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah). It is slightly sweeter than char siu and can also be cooked with chicken. Siopao is also typically much larger than the char siu bao or the baozi. [6] [7] [8] [9]