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Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong. [5] In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal. [6] Bagoong can also be made from krill.
Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano) [ 1 ] which is not designed, nor customarily used for immediate consumption since it ...
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.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
It is one of the most important ingredients in Filipino cuisine. [22] Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).
bagoong Tabâ ng talangkâ ( Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ] ), also known simply as aligí or aligé ( Tagalog pronunciation: [alɪˈgɛ] ; Philippine Spanish aligué ), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs ( talangkâ ).
It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, ginisáng bagoóng (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. Traditionally, most Filipino fiestas have kare-kare. [3]
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 ...