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Name Image Description Agre dulce: A sweet and sour sauce made from cornstarch, salt, sugar, and tomato or banana ketchup. Asado sauce A sauce made from the leftover boiling liquid of asado.
Sopas is relatively easy to make. The meat is boiled first until tender. Sopas usually use chicken, but can also use beef or more rarely, diced pork or even turkey. It can also use leftover meat or processed meat like corned beef. [5] It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part.
Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm (Nypa fruticans). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. [1] It is usually sold under the generic label of "palm vinegar". [2]
Batchoy Tagalog, also known simply as batsoy, [1] [2] [3] is a traditional Filipino food originating in Luzon. [4] This soup is made with pork , pork offal , pork blood , noodles (usually misua ), chili leaves or garlic chives, green chilies, garlic , onions , and ginger .
In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a boil. Add the noodles and cook, stirring, until al dente, 1 minute.
In contemporary times, the meats can be lightly cooked, typically grilled, before dressing it with vinegar. [11] In place of vinegar, citrus juice from lemons, limes, calamansi can also be used. Onions (or shallots) and ginger are some other popular additions. It may additionally be spiced with pepper or chili. [8] [12]
Palapa is a sweet and spicy Filipino condiment consisting of thinly chopped white scallions , pounded ginger (luya pagirison), turmeric (kalawag), labuyo chili (luya tiduk), and toasted grated coconut (niog). It originates from the Maranao people of Lanao del Sur. The ingredients are mixed together and cooked briefly or cooked until somewhat dry.
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