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The basic recipe for ginataang kalabasa includes cubed calabaza (kalabasa, commonly known in Philippine English as "squash"), coconut milk (gata), coconut cream (kakang gata), ginger, onions, garlic, and either bagoong (fermented fish or shrimp) or patis (fish sauce), and salt and pepper to taste.
[6] [7] The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by mixing flour with egg, black pepper, corn starch or baking powder, and water. [7] [8] [6] [4] The shrimp is coated evenly and then fried in hot oil.
Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried.
Shrimp marinated in alcohol, coated in batter, and then fried. The name translates to "drunken shrimp", but it is unrelated to the Chinese dish. [18] [19] Okoy: Philippines: Deep fried unshelled shrimp pancakes in a batter made from glutinous rice and calabaza [4] [5] Pininyahang hipon: Philippines: Shrimp in a sweet pineapple and coconut milk ...
Nilasing na hipon (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes. [10] Unlike its Philippines counterpart, Indonesian lumpia rarely uses minced pork as a filling. This was meant to cater to the larger Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables.
An egg is fried and then rolled using a skewer which is usually made of bamboo. Telur pindang: Savory Indonesia: An egg boiled slowly in water mixed with salt, soy sauce, shallot skins, and teak leaf. Tokneneng: Savory Philippines: A tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs. [60]