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Filipino Soups: Tinolang Manok, Ginataan, Menudo, Pinakbet

Discover traditional Filipino soup-based dishes like Tinolang Manok, Ginataan, Menudo, and Pinakbet, cooked with flavorful ingredients such as chicken, coconut milk, pork, vegetables, and more.

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Filipino Soups: Tinolang Manok, Ginataan, Menudo, Pinakbet

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  1. Tinolain Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the silinglabuyo chili pepper in broth flavored with ginger, onions and fish sauce

  2. Ginataan usually refers to viands, which are eaten with rice during the major meals of the day. It normally follows the form "ginataanna/ginataang + (whatever it is cooked with)" or "(dish name) + sagatâ". For example, ginataanghipon refers to shrimp cooked in coconut milk, ginataanggulay to an assortment of vegetables cooked in coconut milk, ginataangalimango is mud crabs cooked in coconut milk, while ginataangmanok is chicken cooked in coconut milk.[2][3][4] Coconut milk can also be added to existing dishes, as in ginataang adobo (known more commonly in Tagalog as adobo sagatâ).[5

  3. Menudois a traditional Ilocano stew from the Philippines.[1] Unlike the Mexican dish of the same name, it is not made with tripe and red chili sauce but rather with sliced pork and calf's liver in tomato sauce.[2] The dish is made with garlic, onions, tomato, pork, liver (from pig or calf), diced potato, raisins, diced carrots, green bell peppers, soy sauce, vinegar or calamansi and tomato sauce, and seasoned with salt and pepper.[3]

  4. Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled.

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