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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.
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 .
Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.
Pinais is a Filipino style of cooking from the Southern Tagalog region consisting of fish, small shrimp, or other seafood and shredded coconut wrapped in banana and steamed or boiled in plain water or coconut water with sun-dried sour kamias fruits. It is also simply called sinaing (literally "cooked by boiling or steaming").
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat. It is also commonly garnished with chicharon.
Inun-unan or inun-onan is a notable Visayan version of the fish paksiw dish spiced primarily with ginger, as well as onions, shallots, pepper, salt, and sometimes siling haba chilis. Unlike northern paksiw na isda, it does not include vegetables and very little or no water is added to the broth. It is sometimes anglicized as "boiled pickled fish".
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.
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). [1] [2] The ingredients of the dish can vary widely. It is eaten on its own or over white rice. [3]