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A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), 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 .
The first type of silog to be named as such was the tapsilog.It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. [2]
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[10] [22] [8] In the northernmost province of Batanes, the Ivatan prepare a type of adobo called luñiz, where they preserve pork in jars with salt. [37] Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo. [38]
[4] [5] It may also be referred to simply by the English name "barbecue" (usually shortened to "BBQ"), especially for inihaw served in skewers. [ 6 ] [ 7 ] [ 8 ] In other languages of the Philippines , inihaw is known as nangnang or ningnang in Kapampangan , [ 9 ] tinúno in Ilocano , [ 10 ] and inkalot in Pangasinense , [ 11 ] among others.
[10] Sarsang talong Literally 'eggplant sauce'. A sour condiment made from grilled eggplants, garlic and vinegar. Used as an accompaniment to cocidos. [10] Sinamak Spiced vinegar of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days. [21] Sukang may sili
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa. They are distinctively red in color due to the use of achuete seeds. Each link is also usually spherical in shape.