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Serving temperature. Hot. Main ingredients. Fish, tomato, eggs. Media: Sarsiado. Sarsiado (also sometimes spelled as sarciado) is a fish dish from the Philippines which features tomatoes and eggs. [1] The name sarsiado in the Tagalog language means "cooked with a thick sauce". [2] The name is derived from the Filipino word sarsa (referring to a ...
Paksiw (Tagalog: [pɐk.ˈsɪʊ̯]) is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Pinangat na isda may sometimes also be referred to as paksiw, though it is a different but related dish that uses sour fruits like ...
Laing (pronounced [ˈlaʔɪŋ] LAH-ing), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan (Filipino ...
Made from ground liver or liver pâté, vinegar, sugar, and spices. Literally 'Mister's sauce'. A dipping sauce made from sugar, soy sauce, garlic, and muscovado or brown sugar. Can be seasoned with black pepper and labuyo chilis to make a spicy variant. Some vendors use lime- or lemon-flavored carbonated soft drinks.
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. It is similar to sinigang, but it is not as tart. [1][2][3][4][5][6]
Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common version of the dish, known as ginataang paksiw na isda or paksiw na isda sa gata, is additionally soured with vinegar ...
Afritada is a braised dish. It is first made by sautéing garlic and onion and then adding the diced meat to fry until tender. After the meat is sufficiently browned, water and tomato paste are poured into the pan, along with diced carrots, potatoes and sliced red and green bell peppers. Sliced tomatoes, peas, chickpeas, or beans can also be added.
Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen -rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles. It originates from the Visayan regions of the Visayas and Mindanao islands.