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The Portuguese steak, bife, is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad. An egg, sunny-side up , may be placed on top of the meat, in which case the dish acquires a new name, bife com ovo a cavalo (steak with an egg on horseback).
Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. Famous Moroccan recipes include Moroccan fried stuffed sardines and Moroccan sardine balls in spicy tomato sauce.
Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, coriander, oregano, thyme, rosemary and parsley, being the most prevalent. Portuguese beverages are also included in this list.
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.
Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. Curacha Alavar – Filipino spanner crabs in coconut milk with various spices
Andalusian migas is often eaten with sardines as a tapa, in the form of fried breadcrumbs. In some places the dish is eaten on the morning of the matanza ( butchery ) and is served with a stew including curdled blood , liver , kidneys, and other offal , traditionally eaten right after butchering a pig, a sheep or a goat.
Yuca frita con chicharrón is deep-fried yuca and served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds or pepesquitas (fried baby sardines). The cassava is sometimes served boiled instead of fried. Cassava is also used in nuegados (a fried or baked patty made of grated cassava and served with sugar cane syrup).
Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. [1] Usually, about pork is marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, salt and pepper.