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Fish or cut bait
Rommel Nazareno Angara (/ ˈrɒmʌl næzʌˈriːnoʊ əŋˈɡɑːrə / ROM-uhl na-zuh-REE-noh əng-GAH-rə; Tagalog: [rɔˈmel nazaˈrɛno aŋˈɡarɐ]; born August 20, 1980) is a Filipino poet [1][2] and essayist. His poems saw print in Pambata, a magazine for Filipino children; Sipag Pinoy, a publication of the Department of Labor and ...
Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait). [2] [3] [4] This papait gives the stew its signature bitter flavor profile or "pait" (lit. "bitter"), [5] [6] a flavor profile commonly associated with Ilocano cuisine.
Tagalog grammar - Wikipedia ... Tagalog grammar
Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or 'sun-baked') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. [2]
Sibat. Sibat is the Filipino word for spear, used as a weapon or tool by natives of the Philippines. The term is used in Tagalog and Kinaray-a. It also called bangkaw, sumbling or palupad in the islands of Visayas and Mindanao; and budjak (also spelled bodjak or budiak) among Muslim Filipinos in western Mindanao and the Sulu Archipelago.
Ibong Adarna - Wikipedia ... Ibong Adarna
Sinigang means "stewed [dish]", it is a nominalized in the form of 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) are regarded as different dishes and differ in the ingredients used.