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Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. Baked macaroni: Noodles Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti. Sotanghon: Noodles A clear chicken soup with vermicelli noodles ...
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.
Broccoli Stir-Fry. Stir-fry has a lot going for it in terms of health. The traditional seasonings, including garlic, ginger, and onion, are low-calorie and provide tons of nutrition.
Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (bagoong alamang), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis.
The dish is cooked by sautéing the garlic, onions, and ginger (or turmeric) until translucent and fragrant. The snails are added and sautéed for a minute before thin coconut milk and the rest of the spices are added. It is simmered in low heat for around ten minutes. The leafy vegetables are added last and (optionally) thicker coconut cream ...
The dish is easily modified which results in multiple variants. The most common secondary ingredients for ginataang kalabasa are yardlong beans cut into five-centimetre (2.0 in) lengths and shrimp. Fish, crab, or meat (usually pork) can also be used. A spicy version is also common with the addition of siling haba and/or labuyo.
This essential ingredient serves as the primary seasoning, giving the dish its characteristic depth and savories. It consists of a variety of fresh vegetables, including leafy greens, shoots, blossoms, legumes, and fruits. Many of these ingredients are readily available and commonly grown in the backyards and gardens of Ilocano households. [4] [5]
The dish can be modified easily to use other non-traditional ingredients, [6] including potatoes, bell peppers, peppercorns, tokwa , grated coconut, and apulid (water chestnuts). [ 6 ] [ 1 ] A unique variant of the dish uses banana flowers ( puso ng saging , lit. "banana heart") cooked in batter.
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