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Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. [2] [3] A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya.
Champorado with dried fish . Sweet versions of lugaw are more characteristically Filipino. They include: Binignit – lugaw made with coconut milk (gata) and various slices of fruit, jelly desserts (like sago, tapioca pearls, kaong, etc.), and root crops (like sweet potato, taro, and ube).
Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
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.
Ginataang mais is a Filipino sweet corn and rice gruel. It is also known as lugaw na mais (Kapampangan: lelut mais). It is a type of dessert lugaw and ginataan. [1] It is eaten warm in colder months, but can also be eaten cold during summer. Ginataang mais means "corn in coconut milk" in Filipino.
Arroz caldo is regarded as a comfort food in Filipino cuisine. It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden. It is eaten hot or warm, since the dish congeals if left to cool. It can be reheated by adding a little bit of water. [10] [13] [14] [15]
Notably, it is traditionally paired with champorado (traditional Filipino chocolate rice gruel). [6] It can also be used as an ingredient in other dishes. [7] Daing is considered poverty food because it's relatively cheap but has gained significance in Philippine culture as comfort food. [2] [8]
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]