Search results
Results from the WOW.Com Content Network
Pinakbet (also called pakbet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made with a variety of mixed vegetables flavored with bagoóng . [ 1 ] The word is the contracted from the Ilokano word pinakebbet , meaning "shrunk" or "shriveled."
The Itawes of Cagayan also have a pork-based version that has larger meat chunks and more fat, which they call twik. The most important ingredient of the dinuguan recipe, pig's blood, is used in many other Asian cuisines either as coagulated blood acting as a meat extender or as a mixture for the broth itself. Pork dinuguan is the latter. [5] [6]
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.
Pinakbet is a pescatarian alternative for the Bicol express dish. This dish originates from the Ilocano community and they use Vegetables to replace the pork chunk component of the meal. [11] These Vegetables are bok choy (pechay in Tagalog) and the shoots of sweet potatoes (camote tops in Filipino lingo).
Pork adobo with scallions. While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat. [18]
The only difference is the type of pork part. In Mexico it is the loin/ Lomo or Maciza. In the Philippines, it is the pork tail or oxtail. The word "Kare-Kare" is supposedly a diminutive of "Cari" which was a term to denote "golden brown"--- in fact it was what the Spaniards and Portuguese called the brown natives they saw at their ports of call.
Variations of the dish use beef, [4] chicken, [5] or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities.
Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.