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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. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah). It is slightly sweeter than char siu and can also be cooked with chicken. Siopao is also typically much larger than the char siu bao or the baozi. [6] [7] [8] [9]
Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). It can also be spiced with chilis. [1] [2] Binakol can also be cooked with other kinds of meat or seafood. It was ...
There is an urban legend about the snack alleging that cat meat is used in the production of siopao.According to historians, this story could have came from a certain sentiment towards the Chinese Filipino community or it was theorized that it could have been a smear campaign by competitors or illegitimate children from a Chinese family which runs a siopao business.
Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork. The other dishes have a stock base, made by using bone marrow and collagen-rich cuts of beef and pork (like beef shank and ham hocks). [8] [9]
Pininyahang manok, commonly anglicized as pineapple chicken, [1] is a Philippine dish consisting of chicken braised in a milk or coconut milk-based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk.
Afritada is a braised dish. It is first made by sautéing diced meat with vegetables including onions, garlic, and tomato paste, carrots, potatoes and bell peppers and spices. The mixture is simmered until the vegetables are cooked. It is served on white rice. [6] [3] [7]
Pinaypay (Tagalog: [pɪ.naɪ̯ˈpaɪ̯]) (literally "fanned" in Tagalog and Cebuano), also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas . The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan -like shape (hence its name), and ...