hetó

Hetó is a culinary term primarily used in Filipino cuisine to describe a dish that is slow-cooked, often in coconut milk or other liquids, until tender and rich in flavor. The word itself is derived from the Tagalog verb "huto," meaning to cook. Hetó dishes are characterized by their long cooking times, which allow the ingredients to meld together and the proteins to become exceptionally soft.

A common example of a hetó dish is "laing," which features taro leaves simmered in coconut milk with a choice of protein like fish or shrimp, and often spiced with chili peppers. Another is "ginataan," a broader category of dishes cooked in coconut milk, which can include various vegetables, seafood, or even pork. The slow simmering process is crucial to achieving the characteristic creamy texture and depth of flavor that defines hetó.

This cooking method is not exclusive to savory dishes; some Filipino desserts also fall under the hetó classification, utilizing similar slow-cooking techniques with ingredients like glutinous rice, coconut milk, and sugar. The result is typically a comforting and deeply satisfying meal or treat, reflecting the traditional methods of Filipino home cooking.