Ad
related to: basic condiments in the philippine style
Search results
Results from the WOW.Com Content Network
A sweet, red condiment made primarily of bananas. Has a sweet, tangy taste without the sourness of tomato ketchup. Chili garlic sauce: Similar to Chinese chili oil, a condiment of minced siling labuyo and garlic simmered in water and then fried in oil. Can be made with powdered dried shrimp or finely minced meat and can also be made omitting ...
Media in category "Philippine condiments" This category contains only the following file. UFC brand logo former.svg 436 × 229; 107 KB
Bagoóng alamáng (also variously as aramáng, uyap, dayok, or ginamós, among others in various Philippine languages) is Filipino for shrimp paste. It is a type of bagoóng , which is a class of fermented seafood in Philippine cuisine (including fermented fish, oysters , and clams ) which also produces fish sauce ( patís ).
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Palapa is a sweet and spicy Filipino condiment consisting of thinly chopped white scallions , pounded ginger (luya pagirison), turmeric (kalawag), labuyo chili (luya tiduk), and toasted grated coconut (niog). It originates from the Maranao people of Lanao del Sur. The ingredients are mixed together and cooked briefly or cooked until somewhat dry.
Philippine condiments (17 P, 1 F) Philippine cooking television series (2 C, 7 P) Cooking schools in the Philippines (6 P) D. Philippine desserts (5 C, 84 P)
Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling ( ground pork ) as the main stuffing . The ground pork is sautéed with finely chopped carrots , garlic , onions , shallots , and salt and pepper to taste.
Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo. [38] Pork adobo with rice is a combination of jasmine rice with pandan leaf and served with magno atchara. [39] Philippine adobo variants
Ad
related to: basic condiments in the philippine style