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Java rice, sometimes called yellow fried rice, [1] is a Filipino fried rice dish characterized by its yellow-orange tint from the use of turmeric or annatto. Variants of the dish add bell peppers, pimiento, paprika, and/or tomato ketchup to season the fried rice. [2] [3] [1] Despite the name, the dish does not come from Indonesia. [3] [1]
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves.
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 .
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.
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali).It is seasoned beforehand, cooked then served in cubes.
Afritada has different names based on the main ingredients of the dish. The most common ones are afritadang manok (chicken afritada), [8] afritadang baka (beef afritada), and afritadang baboy (pork afritada). [4]
Chicken pastel, also known as pastel de pollo, is a traditional stew or pie from the Philippines made with chicken, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce.
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.