Search results
Results from the WOW.Com Content Network
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".
Fish cooked in a broth of vinegar, ginger, and other spices. Unlike northern paksiw na isda, it does not include vegetables. Kadyos-Baboy-Langka: Iloilo Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), baboy and langka . The broth is soured with batwan, a fruit native to Southeast Asia.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Gulay na may lada is a vegetarian variant of the dish that consists of exactly the same ingredients as the Bicol express dish, except it lacks the meat components of the meal (pork chunks and shrimp paste). [3] There is a Bicolano influence in the creation of the Bicol express as Kalaw's upbringing is situated in the regions of Bicol.
Pinangat na isda may also sometimes be referred to as paksiw, a related but different dish which primarily uses vinegar to sour the broth. [7] [8] Pinangat na isda is also commonly confused with laing (also called pinangat na laing or pinangat na gabi), a Bicolano dish also known simply as pinangat. But they are different dishes. [9] [4]
Laing, meaning "dried or withered [leaves]" in Tagalog, [1] is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called pinangat. This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
The first type of silog to be named as such was the tapsilog.It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. [2]