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Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa . They are distinctively red in color due to the use of achuete seeds.
Chorizo de Macao, sometimes called Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas ( longganisa hamonado ), except for its dry texture and its use of star anise , aniseed , or anise liqueur ( anisado ), which gives it its distinctive aroma.
A hearty, glutinous rice dish that incorporates various ingredients, such as chorizo de bilbao, carrots, raisins, pork, chicken, bell peppers, garlic and onions. Turmeric is used to give the bright yellow colour characteristic of the dish. It is often garnished with sliced hard boiled eggs. Arroz Caldo: Luzon Rice porridge
Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Philippine pork and beef dry sausage.It was originally produced by Spanish Filipino Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating from the branding coined by Genato from his family's original home city of Bilbao, Spain.
The name is derived from the Spanish morcón, a type of dry sausage originally used to stuff the dish. These sausages are now known under the general terms longganisa or chorizo in the Philippines, with the term morcon becoming exclusively used for this dish. [2] [3]
Add the chorizo and cook for 30 to 45 seconds over medium-high heat, flipping the rounds when they begin to brown. Add the thyme and continue cooking for 1 minute.
F&W recipe developer Marianne Williams takes cues from the classic savory cocktail by filling twice-baked potatoes with cream cheese, blue cheese, and tangy olive brine. Get the Recipe. Chorizo ...
Read on for 42 chorizo recipe ideas that are spicy, tasty and unexpected. ... 25. 20-Minute Couscous with Shrimp and Chorizo. This Moroccan-Spanish fusion dish is packed with warm spices, like ...