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There are numerous variants of the adobo recipes in the Philippines. [16] The most basic ingredient of adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes white wine or cider vinegar can also be used). Almost every ingredient can be changed according to personal preference.
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]
Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...
Buro, tapay - fermented rice, which can use red yeast rice (angkak). Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp; Burong isda - fermented rice with fish; Burong mangga - pickled green mangoes.
Filipino paelya is prepared similarly to its ancestors, the Valencian paella and the Latin American arroz a la valenciana, but consists of more indigenous ingredients. Instead of arroz bomba , paelya favors high-quality, local heirloom rice varieties, like Ifugao tinawon , which has similar characteristics to arroz bomba . [ 2 ]
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). [10]
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.