In most areas of the Philippines -- particularly in Visayas and Mindanao, two of the three main island groups -- the word "tinola" refers to a clear ginger- and onion-based soup, stew or broth. One of its variations is fish tinola, also known as tinolang isda.

Longanisa's striking crimson color stops you in your tracks when you first come across it, but its spicy, complex taste, pungent aroma and ease-of-cooking hook you and keep you coming back for more.