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Sinangag (Tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer.
Sambal fried rice, found in Singapore, is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malaysian influences. "Nasi goreng kambing", an Indonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin.
It is a very old dish adapted from Chinese fried rice with influences from Spanish cuisine by Chinese Filipino immigrants in the Spanish colonial era of the Philippines. It is sometimes differentiated as "Spanish-style fried rice". It is usually served in Chinese Filipino restaurants in major Spanish-era cities like Manila, Cebu, Zamboanga, and ...
CEO Ernesto Tanmantiong wants to break into the world’s top five restaurant companies by market cap. Jollibee has a cult-like following in the Philippines and among the Filipino diaspora.
A traditional Filipino fried rice pancake. Panyalam: Philippines: A traditional Filipino fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried. Pastil: Philippines: A Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry ...
A complex rice dish frequently involving seafood such as shrimps (hipon) and mussels (tahong) taken from Spanish cuisine that is mostly prepared during special occasions. Sinangag: Rice Fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg"). Silog: Tagalog Rice
Java rice, sometimes called yellow fried rice, [1] is a Filipino fried rice dish characterized by its yellow-orange tint from the use of turmeric or annatto. Variants of the dish add bell peppers, pimiento, paprika, and/or tomato ketchup to season the fried rice. [2] [3] [1] Despite the name, the dish does not come from Indonesia. [3] [1]
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.