Search results
Results from the WOW.Com Content Network
Barbecue and meat on display at a street food stall during the Dinagyang Festival in Iloilo City, Philippines. This is a list of selected dishes found in the Philippines . While the names of some dishes may be the same as those found in other cuisines, many of them have evolved to mean something distinctly different in the context of Filipino ...
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Help; Learn to edit; Community portal; Recent changes; Upload file
Sinigang means "stewed [dish]"; it is nominalized in the form of the Tagalog verb sigang, "to stew". [1] While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like linarang) and in the Province of Pampanga their version of a sour soup is Called "BulangLang".
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup. The soup is also traditionally soured with batuan fruits (Garcinia binucao).
Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi. Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork. The other dishes have a stock base, made by using bone marrow and collagen-rich cuts of beef and pork (like beef shank and ham hocks). [8] [9]
Batchoy, alternatively spelled batsoy (), is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles. The original and most popular variant, La Paz batchoy, traces its roots to the Iloilo City district of La Paz, in the Philippines. [1] [2]
The third comes from the regal dishes of the Moro elite who settled in Manila before the Spanish arrival (in Sulu and Tawi-Tawi, kare-kare remains a popular dish). [7] The fourth story is from Indian sepoys from Southern India that settled in Philippines during the British occupation of Manila. Homesick, they improvised their own cuisine with ...