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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.
1 1/2 tablespoons tomato paste diluted with 1/4 cup water. 2 bay leaves. 3 cups water. 2 teaspoons salt. 1/4 cup chopped fresh dill. Directions. Heat 1/4 cup olive oil over medium heat in a large pot.
It features a broth of pork innards like liver and pancreas (lapay) as well as tampalen/tampalin fat - a flavorful pork fat from the stomach area; spiced with garlic, onions, ginger, finger chillies, chilli leaves, and pork blood. Patola (culinary luffa) is the vegetable normally used. The dish also uses misua noodles.
The principal ingredients are olive oil, onions, pasta, and a finely chopped mixture of sardines and anchovy. Various types of pasta are used for the dish, but bucatini is traditional. Wild fennel, saffron, pine nuts, raisins, and salt are added to flavor the dish. To finish the dish it is topped with toasted breadcrumbs.
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 ...
Typically pork or chicken, or a combination of both, is slowly cooked in vinegar, cooking oil, crushed garlic, bay leaf, black peppercorns, and soy sauce, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. Afritada: Tagalog Meat dish Chicken or pork and potatoes cooked in tomato sauce.
The oil and garlic are then tossed with spaghetti cooked in salted water. Finely chopped Italian parsley is then commonly added as a garnish. Although cheese is not included in most traditional recipes, grated Parmesan or pecorino can be added, similarly to pasta allo scarpariello. Some recipes recommend adding some of the water from cooking ...
Sara udon (皿うどん), literally "plate noodles", is a dish native to Nagasaki prefecture, Japan. [1] Despite the name, it is not a kind of udon.. The dish consists of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc.