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Crispy pata [1] is a Filipino dish consisting of deep fried pig trotters or knuckles [2] served with a soy-vinegar dip. [3] It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Interactive Forms is a mechanism to add forms to the PDF file format. PDF currently supports two different methods for integrating data and PDF forms. Both formats today coexist in the PDF specification: [38] [53] [54] [55] AcroForms (also known as Acrobat forms), introduced in the PDF 1.2 format specification and included in all later PDF ...
Crispy fried chicken – Chinese dish of fried chicken; Fried chicken – Dish of chicken pieces coated with seasoned flour or in batter and then fried; General Tso's chicken – Deep-fried chicken dish; Karaage – Japanese cooking technique; Orange chicken – Chinese chicken dish of U.S. origin; Parmo – English take-away dish
Pata tim, also spelled patatim, is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with muscovado sugar. It also commonly includes péchay and mushrooms .
In the Philippines, crispy tadyang ng baka is deep-fried beef ribs that is served with a side of soy sauce and vinegar (toyo't suka) and/or pickled vegetables . The ribs are regarded as a pulutan, best served with beer. Crispy tadyang is similar to baby back ribs but made of beef and fried instead of grilled. [1]
Luke added a couple more spoonfuls of mayo, mustard and crème fraîche to the tartar sauce, then gave that a mix and threw in a few douses of hot sauce for a kick.
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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.