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Afritada is a Philippine dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. [2] It can also be cooked with seafood. [3] [4]
Variations in different household recipes also add other ingredients like grated cheese, chorizo de Bilbao, chicken liver, pickles, and/or Vienna sausages. [ 9 ] [ 10 ] [ 11 ] Asado matua is also known as "Kapampangan asado ", asadong pasko , asadong barrio , and abo-abo , among other names, due to their association with rural festivities in ...
Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo. [37] Pork adobo with rice is a combination of jasmine rice with pandan leaf and served with magno atchara. [38] Philippine adobo variants
The 10 carry-on essentials that make for a first-class experience, according to pilots
Noodles Chinese-Filipino version of Cantonese lo mein using flour-based noodles. Pancit bihon guisado: Luzon Noodles Stir-fried vermicelli noodles with vegetables and pork or chicken. Pancit Tuguegarao or Batil-patong: Cagayan Noodles Pancit originating from the province of Cagayan Pancit Malabon: Tagalog Noodles
Dinakdakan, also known as warekwarek, is a Filipino dish consisting of various pork head offal, red onions, siling haba or siling labuyo chilis, ginger, black peppercorns, calamansi juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until lightly charred.
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms (or pineapples) to make it sweeter and water to keep the meat moist and to yield a rich sauce.