Search results
Results from the WOW.Com Content Network
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), manok and ubad (the edible inner layers of a banana stalk). Kaldereta: Luzon Meat dish to A dish made with cuts of pork, beef or goat simmered in tomato paste or tomato sauce, with liver spread added to it. Kinunot Bicol Seafood
Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork. The other dishes have a stock base, made by using bone marrow and collagen-rich cuts of beef and pork (like beef shank and ham hocks). [8] [9]
Kare-kare is a Philippine curry (kare derives from "curry") that features a thick savory peanut sauce.It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal.
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
The apple snails can be cooked in the shell or without them. If the shells are retained, the end tips are snipped off to facilitate cooking and to loosen the meat inside. [6] [7] The dish is cooked by sautéing the garlic, onions, and ginger (or turmeric) until translucent and fragrant.
The hock is added and boiled for a few minutes. The heat is lowered and the pot is allowed to simmer for a few hours until the meat is very tender. A pressure cooker can also be used to shorten the cooking time. The mushrooms and blanched péchay are added last. It is served with white rice. [6] [8] [9] [10] The dish can be modified extensively.
It is used in creating the fish stock that is the base for many Ilocano dishes, like pinakbet, or as a dressing to greens in the dish called kinilnat or ensalada. Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, green and ripe mangoes, or hard boiled eggs. It is similar in taste and smell to that of anchovy paste.