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Tabâ ng talangkâ (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligí or aligé (Tagalog pronunciation:; Philippine Spanish aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangkâ). [1] [2] [3]
Budu (Jawi: بودو; Thai: บูดู, RTGS: budu, pronounced) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip), and Southern Thailand.
Tinapayan - fermented rice with dried fish; Patis - Fish sauce. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi. Taba ng talangka - fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of the river swimming crabs (talangka). Can be sautéed in garlic and ...
Aligue: Philippines: A fermented paste derived from the salted roe and aligue (reddish or orange crab "fat") of river swimming crabs or Asian shore crabs (talangka) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten over white rice, used as a condiment, or used as an ingredient in various seafood ...
Mahyawa (Arabic: مهياوه, romanized: Mahyaweh or Arabic: مشاوة, romanized: Meshaweh) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan, [1]: 177 [2] [3] [4] as well the rest of the Gulf especially the GCC countries, [3] [2] [4] which has been introduced there by the it was brought by the migration of the Achums (known locally as ...
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.
Aligue fried rice (Tagalog pronunciation:), also known as crab fat fried rice or aligue rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with crab fat (taba ng talangka or aligue), toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It is traditionally a vivid orange-yellow color due to the ...
Fish paste – prepared from fish parts through fermentation [2] Anchovy paste; Gentleman's Relish; Muria – concentrated garum (fermented fish sauce) evaporated down to a thick paste with salt crystals was called muria; [3] it would have been rich in protein, amino acids, minerals and B vitamins. [4]