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Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.
Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of pancit. [1] [2]
Pancit bihon guisado – or simply pancit bihon (traditionally and historically also spelled as Spanish: bijon) is the type usually associated with the word "pancit", very thin rice noodles (rice vermicelli) fried with soy sauce some citrus, possibly with patís, and some variation of sliced meat
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic and cook until the broccoli is tender-crisp. Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5 minutes or until the shrimp is cooked through. Serve the shrimp mixture over the rice.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. [1] In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
Ground roasted peanuts (or peanut butter) and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or "heart" ( puso ng saging ), eggplant , string beans , and Chinese cabbage ( pechay ).
Umeboshi are a popular kind of Japanese tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch.
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines.It uses thick rice noodles.Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).