Ad
related to: kikiam sauce recipe filipino
Search results
Results From The WOW.Com Content Network
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...
Kiampong, also spelled as kiampung or kiampeng, is a Filipino glutinous rice casserole. Its name originates from Philippine Hokkien for "salty rice" (Chinese: 鹹飯; Pe̍h-ōe-jī: kiâm-pn̄g). It is a common traditional dish for Chinese Filipino families. It has many variants, but typically comprise two steps in cooking.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
It is commonly served as an accompaniment for siomai; typically served with soy sauce spritzed with calamansi. [15] Ketchup and mayonnaise sauce: A combination of mayonnaise and banana ketchup. Similar to fry sauce but uses banana ketchup instead of tomato ketchup. Lechon sauce Also known as liver sauce, breadcrumb sauce, and all-around sauce.
Lengua estofado (lit. "tongue stew" in Spanish), sometimes known as lengua estofada or simply lengua, is a Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or mushrooms. It originates from the similar Spanish and Latin American dish estofado de lengua but differs significantly in the ingredients.
Kiamoy (also spelled kiamuy or kiam muy, or in Philippine Spanish as ciamoy), is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar.
The key ingredient is the Alavar sauce, a secret blend of coconut milk, taba ng talangka (crab roe paste), and various spices. [2] [3] [4] It is a regional specialty of Zamboanga City. The sauce was invented by Maria Teresa Camins Alavar and originally served in the Alavar Seafood Restaurant.