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The odong noodles were previously locally manufactured by Okinawans, but modern odong noodles (which are distinctly yellowish) are imported from China. [8] Because odong noodles are difficult to find in other regions, they can be substituted with other types of noodles; including misua, miki (egg noodles), udon, and even instant noodles. [3] [5]
A Filipino noodle soup made with odong noodles, canned sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables. [37] Oi naengguk Korea: Cold A Korean naengguk made with cucumber and garlicky, sour, salty, sweetish broth. Typically eaten as a refreshing side dish in summer ...
Pancit odong or Odong – Japanese-Visayan noodle dish from Mindanao and the Visayas that uses yellow round flour noodles called odong, canned sardines in tomato sauce, and vegetables (usually bottle gourd or patola). [9] Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little ...
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.
1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch. 2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until ...
Singapore-style noodles – A dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour. Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong , noodles, and rice vermicelli .
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 ...
Escabeche is a popular presentation of canned or potted preserved fish, such as mackerel, [5] tuna, bonito, or sardines. Fish escabeche is also a Filipino cuisine version of sweet and sour fish. The dish is marinated in a fusion of ginger, vinegar-water, sugar, carrot, red bell pepper, ground pepper, onion and garnished with atchara. [6]