Search results
Results from the WOW.Com Content Network
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed bagoong alamang (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers ...
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]
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, and other spices.
Similar dishes pyanggang manok , adobo sa gata Piaparan , also known as pipaparan , piaran , or piarun , is a Filipino dish consisting of meat (usually chicken ) or seafood cooked in a coconut milk -based broth with grated coconut, garlic , onions , ginger , turmeric , young wild shallots ( sakurab ), labuyo chili , and various vegetables and ...
Two bowls of La Paz batchoy with a puto, served in La Paz Public Market. Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.
Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. [1] It is classified as a bagoong (fermented fish sauce) soup-based dish. Unlike pinakbet , dinengdeng contains fewer vegetables more soup base.
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...