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Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
Aside from pork rind, chicken skin may also be made into chicharong manok, whereas chicharong bulaklak —literally 'flower chicharrón', named for its distinctive shape—is made from pork mesentery. [1] Tuna-skin chicharon is marketed as a healthier variation. In Cagayan, water buffalo hide is used to make carabao chicharon. [2]
Master franchise in the Philippines is owned by a local company associated with George Yang. [14] Orange Brutus Fast Food: 1980 Brutus Food Systems Inc. One of first fastfood burger chain in Cebu [15] Pancake House Casual dining: 1974 Max's Group: Peri-Peri Chicken Casual dining: 2005 Pizza Hut: Casual Dining: Philippine Pizza, Inc. Popeyes ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
An alcoholic rice drink made of glutinous rice. It is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste. Lambanog: Southern Tagalog (Batangas, Laguna and Quezon Province) Alcoholic beverage Wine made of nipa palm or coconut. Sometimes known in Asia as arrack or coconut vodka.
Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano) [ 1 ] which is not designed, nor customarily used for immediate consumption since it ...
Efren Reyes Abueg (born 3 March 1937 in Tanza, Cavite) is a well-known and recognized Filipino-language creative writer, editor, author, novelist, short story writer, essayist, fictionist, professor, textbook writer, and anthologist in the Philippines. [1] [2] His works appeared on magazines such as Liwayway, Bulaklak, Tagumpay, Mod, and ...
The first type of silog to be named as such was the tapsilog.It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. [2]