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Ginataang hipon is one of the simpler types of ginataan. The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper to taste. It can also be spiced with siling haba or labuyo peppers.
Ginataang kalabasa is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known as dinuldog in Cebuano, [2] kalabasa sa gata in Tagalog, kabasi ha gata in Tausug, pinggata a babasal in Maguindanao and nilatik na kalabasa in Hiligaynon.
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.
Pinais na hipon is typically made out of finely-chopped freshwater shrimp, coconut milk, and sometimes pork, wrapped in banana leaf and cooked in coconut milk. [4] A unique variant from Quezon additionally wraps the shrimp and coconut in kamamba (Piper umbellatum) leaves.
Ginisang monggo: Nationwide Vegetable Sauteed mung beans in onions and tomatoes. Variants can include the addition of coconut milk, dried fish, chicken, thinly-sliced pork, or vegetables such as kangkong (water spinach), langka , and malunggay . Kinilnat: La Union
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Suam na mais is a Filipino corn soup with leafy vegetables (like moringa, bitter melon, or Malabar spinach leaves), and pork and/or shrimp.It originates from the province of Pampanga.
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]