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Pancit Estacion is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite, Philippines. [1] Its main ingredient is mung bean sprouts (used as a substitute for rice noodles). Its sauce includes corn starch, atsuete, tinapa and kamias [2]
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Pancit estacion: Cavite Noodles This is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite. Its main ingredient is mung bean sprouts (used as a substitute for rice noodles). Its sauce includes corn starch, atsuete, tinapa and kamias. Pancit palabok: Tagalog Noodles
When individual pieces are served, it is known as "roasted meat" (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk). [2]When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬; pinyin: shāo zhū; Cantonese Yale: sīu jyū).
Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir-fried versions. It is named after the type of noodle used. [10] Pancit canton Ilonggo; Pancit chami – from Lucena City, Quezon; Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban ...
Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
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