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Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa (smoked sardines) with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients.
In 1880, Norwegian fish canneries began exporting sardines. [2] At the World's Fair in Chicago in 1893, the Norwegian exhibition included smoked sardines. [3]In 1903, a year after royal permission had been granted, Chr. Bjelland & Co. first began exporting the King Oscar brand of sardines to the United States, and by 1920, the brand was established in the USA and British markets. [4]
Small oily fish like sardines have been a staple of the Greek diet since antiquity. Popular especially during the summer months of July and August, and praised as a high-quality healthy food source of protein and Omega-3 fatty acids, sardines are mostly consumed grilled with lemon and garlic, or cured in salt and olive oil (παστές, pastés).
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Calamansi is used in its partly ripe stage with soy sauce, vinegar, and/or siling labuyo as part of the most ubiquitous dipping sauce in Filipino cuisine, like in siomai. Achuete (Annatto oil) - annatto seeds fried in oil which typically turn dishes a bright orange; Asín tibuok; Biasong or samuyao (small-fruited papeda) Kamias (bilimbi ...
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Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.