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Pindang palembang: Its soup is generally sweet and sour, specialty of Palembang. Pangasius fish is a popular choice for this variant. [5] [15] [36] Pindang pegagan: Its soup is lighter than pindang meranjat and not oily, since the spices are boiled directly, and not stir fried in palm oil.
Some popular Kapampangan dishes include sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, sipo egg, bringhi (paella), tabang talangka (crab meat), the "tocino" or pindang including pindang damulag or carabao’s meat tocino and their native version of the longganisa.
Sekba – or sometimes called bektim is a Chinese Indonesian pork offals stewed in mild soy sauce-based soup. [18] Sop iga – an indonesian cow rib soup with celery, tomato, and carrot. Sop saudara – a spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg.
Tempoyak patin, pangasius fish served in fermented durian sauce.. Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour, [3] as evidences in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
Sinigang means "stewed [dish]"; it is nominalized in the form of the Tagalog verb sigang, "to stew". [1] While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like linarang) and in the Province of Pampanga their version of a sour soup is Called "BulangLang".
It consist of ketupat served with sliced labu siam and unripe jackfruit gulai in thin and spicy coconut milk soup, topped with cooked tofu and telur pindang (spiced boiled egg), and krupuk crackers. The Padang or Minangkabau version might be served with additional dishes, such as egg balado, rendang and various gulai.
Indonesia has an East Javanese condiment called petis (pronounced similar to patís in Filipino): a paste made from the caramelized fermented reduction of pindang broth, a spicy and tangy herbal soup typically containing fish or shrimp (occasionally, beef or eggs). To obtain patís, fermentation is longer, usually taking six months to a year.
Ginisang munggo is a Filipino savory mung bean soup. It is made with mung beans, garlic, tomatoes, onions, various vegetables, and patis (fish sauce). It is cooked with pork, tinapa (smoked fish), daing (dried fish), or other seafood and meat.