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Linarang is prepared by first sautéing the fish with garlic, red onions, and tomatoes. It is then added to a broth with fermented black beans (tausi), chilis, and a souring agent. The souring agent is usually bilimbi (iba), unripe mangoes, or tamarind (sambag), but can also be any sour fruit. [4] [5] [6]
The shrimp may also be omitted completely, especially when using mashed calabaza or sweet potato. The shrimp can be replaced with small fish like dilis or dulong , as well as calamari or even shredded chicken. [9] [11] [12] Larger shrimp, shelled and butterflied can also be used, and can be cooked tempura-style. [7]
Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or ' sun-baked ') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried.
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.
Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp .
In Cambodia, douchi is also referred to as seang, or fermented salted bean, in the Khmer language, and is a common recipe. It is often used with the fermented salted fish prahok. In Philippine cuisine, it is called tausi in Cebuano and Tagalog, both derived from the Lan-nang tāu-sīⁿ (豆豉). It is often used when steaming fish.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Common spices used include garlic, onion, black or white pepper, labuyo chilis, ginger or turmeric, annatto oil, star anise (sangke), fermented black beans (tausi), bay leaves, coconut vinegar (sukang tuba), lemongrass (tanglad), fish sauce , leeks or scallions, soy sauce or salt, calamansi, and so on.