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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.
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 ...
It usually has chicken strips and broth, chopped vegetables, and macaroni noodles. Milk is added to give it a richer flavor. The name literally means "soup". Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables. The broth is slightly oily as garlic and onion are sauteed and chicken meat browned before the broth ...
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.
Pancit Sotanghon (Lin-Mers, Baliuag, Bulacan, Philippines) In Filipino cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. They are also confused with rice vermicelli, which is called bihon in the Philippines.
Sardines are generally safe for most people to consume, except for those who have allergies or sensitivities to fish, the experts note. Always talk to your doctor if you have concerns.
This page was last edited on 23 August 2018, at 11:54 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit. Pinikpik means "beaten (with a hard object)", which is done to infuse the chicken meat with blood. Siomai: Ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers ...