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Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
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]
Common spices used include garlic, onion, black or white pepper, labuyo chilis, ginger or turmeric, annatto oil, star anise (sangke), fermented black beans (tausi), bay leaves, coconut vinegar (sukang tuba), lemongrass (tanglad), fish sauce , leeks or scallions, soy sauce or salt, calamansi, and so on.
For serving with grilled fish, it is typically garnished with diced tomatoes, patis (fish sauce), or more rarely, bagoong (fermented shrimp or fish). [3] The simplest dipping sauce, for example, is vinegar mixed with another ingredient like siling labuyo (sukang may sili), garlic (suka't bawang), soy sauce (sukang may toyo), and so on.
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".
The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions , scallions , garlic , tomatoes , and siling haba chilis. It is then wrapped in large leafy vegetables , usually pechay , mustard greens , taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass .
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
Dried shrimp or dried fish are often added to enhance the flavor of the broth. [6] Leftover meats can also be incorporated to enrich the dish, a practice known as sagpaw or garnish . These additions may include fried or roasted fish, bagnet (Ilocano crispy pork belly), lechon (roast pig), or even fast-food fried chicken .