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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.
Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves.
Dinakdakan, also known as warekwarek, is a Filipino dish consisting of various pork head offal, red onions, siling haba or siling labuyo chilis, ginger, black peppercorns, calamansi juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until lightly charred.
This shrimp pasta salad recipe has a creamy dressing, ... Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute longer than the package directions. Drain, rinse with ...
Braised pork leg dish similar to Paksiw na Pata, Chinese style. Simmered in a sweet soy sauce flavored by Chinese herbs such as star anise, banana blossoms, etc. Piaparan: Lanao Chicken, Fish or Vegetable dish A popular spicy Maranao main dish made of palapa, grated coconut, bell peppers, poultry or fish, turmeric, chilli, and vegetables ...
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines.It uses thick rice noodles.Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
Lengua estofado (lit. "tongue stew" in Spanish), sometimes known as lengua estofada or simply lengua, is a Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or mushrooms. It originates from the similar Spanish and Latin American dish estofado de lengua but differs significantly in the ingredients.
Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat ...