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Ginataang langka. Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar.
Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg. In the Philippines, unripe jackfruit or langka is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. [37] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit ...
Gudeg is a traditional Javanese dish from Yogyakarta, in Central Java, Indonesia. [3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk. [4][5] Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter gives a ...
Desiree McLawhorn stooped low to grab several green packets of tamarind soup mix. It’s for quick and easy sinigang, a sour and savory Filipino soup her husband loves to eat, she said.
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Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy.
Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. Gulai ati, gulai of cow liver. Gulai ayam, chicken gulai. Gulai babek, gulai babat, or gulai paruik kabau, gulai of cow tripes. Gulai banak, gulai of cow brain.