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Sarsa na uyang, or simply sarsa, is a Filipino dish made from pounded freshwater shrimp, shredded coconut, chilis, ginger, peppercorns and other spices wrapped in coconut leaves and boiled in coconut milk. It originates from the islands of Romblon. It is eaten paired with plain rice. [1] [2] [3]
The dish is easily modified which results in multiple variants. The most common secondary ingredients for ginataang kalabasa are yardlong beans cut into five-centimetre (2.0 in) lengths and shrimp. Fish, crab, or meat (usually pork) can also be used. A spicy version is also common with the addition of siling haba and/or labuyo.
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. It is usually dipped in a vinegar-based sauce.
Two bowls of La Paz batchoy with a puto, served in La Paz Public Market. Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.
Egg and meat dish A variation on an omelette, often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag, made with crab meat, and tortang talong, made with whole long eggplants roasted prior to adding the eggs. Ukoy Vegetable dish Shrimp fritters often accompanied by vinegar as dipping sauce.
Pancit Molo (also Molo Soup or Molo Balls Soup) [1] or Filipino pork dumpling soup, is a type of soup made using wonton wrappers which originated from Molo district in Iloilo City, Philippines. [2] It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimp.
2 tbsp toasted sesame oil; 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces); 2 tsp packed freshly grated ginger; 8 oz shiitake mushrooms, stems removed and thinly ...
[7] [8] [6] [4] The shrimp is coated evenly and then fried in hot oil. [7] [8] It is also common to coat the shrimp in bread crumbs before frying. [9] [10] Camaron rebosado is traditionally served with sweet and sour sauce (agre dulce). [9] [11] The sauce may be poured atop the cooked shrimp or served as a dipping sauce. [12]