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Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote , and leaves of the siling labuyo chili pepper in broth flavored with ginger , onions and fish sauce .
Nicolas "Kulas" Ocampo, a young indio, lost his own mother, then he also lost his house to fire by leaving the stove open.He was forced to leave the countryside in search of temporary refuge and then, he finds a priest named Padre Gil Corcuera, who is hiding from a gang of bandits.
At ang bawat isá ay nagsipaghandóg Ng tanging alay. Koro: Bagong Taón ay magbagong-buhay Nang lumigayà ang ating Bayan Tayo'y magsikap upang makamtán Natin ang kasaganaan! Tayo'y mangagsiawit Habang ang mundó'y tahimik. Ang araw ay sumapit Ng Sanggól na dulot ng langit. Tayo ay magmahalan, Ating sundín ang Gintóng Aral At magbuhát ...
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]
Mga Kuwento ni Lola Basyang (Tagalog, literally "The Stories of Grandmother Basyang") is an anthology of short stories written by "Lola Basyang," the pen name of Severino Reyes, founder and editor of the Tagalog magazine, Liwayway. The original magazine stories have since been adapted into books, comics, television, and film.
Kuntao or kuntau (Chinese: 拳道; pinyin: quándào; Pe̍h-ōe-jī: kûn-thâu, Tagalog: kuntaw) is a Hokkien term for the martial arts of the Chinese community of Southeast Asia, specifically the Malay Archipelago.
Its original title is in Tagalog: Kung Paano Ko Inayos Ang Buhok Ko Matapos Ang Mahaba-haba Ring Paglalakbay. The book, however, is commonly but unofficially also called Mondomanila due to the success of the film Mondomanila, which is very loosely based on the story.
The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol express dish. As time progressed, variants of the Bicol express dish expanded with seafood , beef , pescatarian , vegetarian , vegan , and other versions.