Inadwang

Inadwang is a Filipino dish, specifically a type of stew from the Bicol Region of the Philippines. It is characterized by its rich, creamy, and often spicy sauce, typically made with coconut milk. The primary ingredients of inadwang are usually a type of meat or seafood, such as pork, chicken, fish, or shrimp, and a variety of vegetables. Common vegetables found in inadwang include taro leaves (gabi), water spinach (kangkong), or eggplant.

The preparation of inadwang involves simmering the main protein and vegetables in coconut milk until tender. A key element that gives inadwang its distinct flavor profile is the addition of chilies, often bird's eye chilies (siling labuyo), which contribute to its signature spiciness. Other aromatics like garlic, onions, and ginger are also commonly used to enhance the taste.

Variations of inadwang exist, with different households and communities having their own preferred recipes and ingredient combinations. The term "inadwang" itself refers to the cooking process of simmering in a sauce. While commonly associated with Bicolano cuisine, similar stews utilizing coconut milk and local ingredients can be found in other parts of the Philippines, though the specific flavor profile and ingredient choices of inadwang are distinctive to the Bicol region. It is a popular dish often served as a main course with rice.