Search results
Results from the WOW.Com Content Network
Daing na pusit (squid daing) with sea grapes. A variant of daing known as labtingaw uses less salt and is dried for a much shorter period (only a few hours). The resulting daing is still slightly moist and meatier than the fully dried variant. [9] Another variant of daing known as lamayo, does away with the drying process altogether. Instead ...
Daingsilog – daing na isda (dried fish), fried rice and fried egg. Bangsilog – dried , marinated bangus , fried rice and fried egg. Dangsilog – daing na danggit (dried rabbitfish), fried rice and fried egg. Hamsilog - ham, fried rice and fried egg. Hotsilog or dogsilog – hot dog, fried rice and fried egg.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Inasal na manok: Negros Occidental Meat dish Grilled chicken marinated in a vinegar marinade. Often served with a side of atchara and soy-vinegar dip, and with garlic rice and yellow atsuete oil. Inihaw na liempo: Meat dish Grilled pork belly. Inun-unan: Visayas Seafood Visayan variant of fish paksiw. Fish cooked in a broth of vinegar, ginger ...
Tinapa recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish). [1] [2] The term tinapa means "prepared by ...
Philippine adobo (from Spanish: adobar: "marinade", "sauce" or "seasoning" / English: / ə ˈ d oʊ b oʊ / Tagalog pronunciation:) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and ...
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.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]