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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."
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Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. [1] It is classified as a bagoong (fermented fish sauce) soup-based dish. Unlike pinakbet , dinengdeng contains fewer vegetables more soup base.
Name Image Origin Description Alexandertorte: Latvia: Pastry strips filled with berries. [2] [3]Alfajor: Argentina. Uruguay. Pastry strips filled with dulce de leche.: Apple strudel
Caoayan is also presently riding on the coattails of Vigan, which has been declared as one of the new 7 wonder cities of the world. To be able to get a fair share of the city's tourist influx, Caoayan opened the Pinakbet Farm in Barangay Nansuagao, offering the quintessential Ilokano dish - Pinakbet - as its centerpiece.
Pinakbet, one of the staples of the Ilocano diet. Ilocano cuisine is rooted in the agricultural practices and traditions of the Ilocos Region, with various influences from Chinese, Spanish, and American culinary traditions. The Ilocano people are known for their love of bugguóng (anchovy paste), which also defines the Ilocano palate.
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).
Philippine adobo (from Spanish: adobar: "marinade," "sauce" or "seasoning" / English: / ə ˈ d oʊ b oʊ / Tagalog pronunciation:) is a popular Filipino dish and cooking process in Philippine cuisine.