Search results
Results from the WOW.Com Content Network
More exotic versions include adobong sawâ , [34] adobong palakâ , [35] Kapampangan adobung kamaru (mole cricket), [18] and the adobong atáy at balúnbalunan (chicken liver and gizzard). [36] There are also regional variations. In Bicol, Quezon, and south in Zamboanga City, it is common for adobo to have coconut milk (known as adobo sa gatâ).
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.
Here, you’ll find some of the best recipes for festive family favorites, like cornbread casserole, caramelized Brussels sprouts, and a few different variations on mashed potatoes.
Sinampalukan, also known as sinampalukang manók or tamarind chicken, is a Filipino chicken soup consisting of chicken cooked in a sour broth with tamarind, tamarind leaves, ginger, onion, garlic, and other vegetables.
Talunan or talonan is a Filipino chicken soup or stew characterized by its sour flavor. It is prepared like a combination of Philippine adobo and paksiw, with vinegar, garlic, ginger, black peppercorns, patis (fish sauce), bay leaves, and salt. Some recipes add pork to the dish.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). It can also be spiced with chilis. [1] [2] Binakol can also be cooked with other kinds of meat or seafood. It was ...
Humba is derived from the Chinese red braised pork belly (Hokkien Chinese: 封肉; Pe̍h-ōe-jī: hong-bah / hong-mah; lit. 'roast meat'; also known in Mandarin Chinese: 紅燒肉; pinyin: hóngshāoròu; lit. 'red cooked meat') introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino humba has evolved to be cooked closer to ...