Tinola is a Filipino soup usually served as a main course with white rice. Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Bicol Express, known natively in Bikol as sinilihan, is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers or small chili peppers, coconut milk/coconut cream, shrimp paste or stockfish, onion, pork, ginger and garlic. The dish was termed by Laguna resident, Cely Kalaw, during a cooking competition in the 1970s in Malate, Manila. The name of the dish was inspired by the Bicol Express railway train that operated from Tutuban, Manila to Legazpi, Albay. The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol Express dish. As time progressed, variants of the Bicol Express dish expanded with seafood, beef, pescatarian, vegetarian, vegan, and other versions. The preparations for these dishes vary according to the meat present within the dish. In terms of nutritional value, the original version of the Bicol Express dish is beneficial in protein but unhealthy in regards to its high levels of saturated fats and cholesterol. The dish has moved into food processing and commercial production so that it can be sold conveniently and stored for a longer period of time.
Laing, is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan, 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.
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables and various other vegetables in a broth seasoned with seafood stock or patis. The ingredients of the dish can vary widely. It is eaten on its own or over white rice.
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis. It is cooked with pork, tinapa, daing, or other seafood and meat. It is also commonly garnished with chicharon. The name means "sauteed mung bean", though the dish ends up being a soup. The name is in reference to the first step of the cooking process where the spices and the secondary ingredients are sauteed before water and the mung beans are added.
Gising-gising, also known as ginataang sigarilyas, is a spicy Filipino vegetable soup or stew originating from the province of Nueva Ecija, and later absorbed in the cuisine of the province of Pampanga in the Philippines. It is traditionally made with chopped winged beans, and coconut milk spiced with labuyo chili, garlic, onions, and bagoong alamang. The name literally means "wake up, wake up". It can be eaten alone, on top of rice, or as a side dish to grilled meat dishes. It is a type of ginataan.
Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong or patis. It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ginataan.
Binagoongan is a Filipino cooking process consisting of vegetables or meat sautéed or braised in bagoong alamang, garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to pinatisan which is cooked with patis, one of the by-products of fermenting bagoong.
Ginataang hipon is a Filipino seafood soup made from shrimp (hipon) in coconut milk (gata) and spices. It differs from other types of ginataan, in that it does not use vegetables. It is a type of ginataan. Variants of the dish include ginataang curacha and ginataang sugpo, which use spanner crabs and prawn, respectively, in place of shrimp.
Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste, onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ginataan.
Ginataang ampalaya, is a Filipino vegetable stew made from bitter melon and tinapa in coconut milk, bagoong alamang, and spices. The dish can also be made with pork or shrimp and other vegetables. The dish is characteristically savory and slightly bitter due to the ingredients used. It is a type of ginataan.
Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis or bagoong alamang, and salt and pepper. It is a type of ginataan. A common version of the dish, known as ginataang paksiw na isda or paksiw na isda sa gata, is additionally soured with vinegar. Ginataang isda is a type of ginataan.
Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis or bagoong alamang, and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian spices and is known as Filipino chicken curry.
Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya, leafy vegetables, garlic, onion, ginger, lemongrass, and patis. It can also be spiced with chilis. Binakol can also be cooked with other kinds of meat or seafood. It was traditionally cooked inside bamboo tubes or directly on halved coconut shells. The dish originates from the Western Visayas, particularly the province of Aklan.
Ginataang kuhol is a Filipino snail stew made from apple snails in coconut milk with leafy vegetables, onion, garlic, ginger, siling haba chilis, bagoong alamang, and salt and pepper. Labuyo chilis are also commonly added for a spicier version. The leafy vegetables can include water spinach, moringa leaves, and chili pepper leaves, among others.
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. It is a type of ginataan.
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.
Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed bagoong alamang, toasted garlic, spring onions, shallots, julienned sour green mangoes, and optionally other ingredients like chilis, cucumbers, jicamas, carrots, scrambled eggs, chicharon, and tomatoes. It is usually light pink in color due to the use of angkak coloring agent from the bagoong. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is.
