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Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp .
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. It is a type of lugaw.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
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]
Bagoong isda (fermented fish) Dayok - fermented fish entrails; 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
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino , which is normally paired with boiled white rice .
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Sinanglay is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ginataan and originates from the Bicol Region .