Search results
Results From The WOW.Com Content Network
Burong isda (literally "fermented fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. The dish is common in central Luzon , most notably in the province of Pampanga .
Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. The salt and fish are mixed uniformly, usually by hand. [ 12 ] The mixture is kept inside large earthen fermentation jars (known as tapayan in Tagalog and Visayan languages , and burnay in Ilocano ). [ 13 ]
Fish cooked in a broth of vinegar, ginger, and other spices. Unlike northern paksiw na isda, it does not include vegetables. Kadyos-Baboy-Langka: Iloilo Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), baboy and langka . The broth is soured with batwan, a fruit native to Southeast Asia.
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.
Bagoong isda (fermented fish) Dayok - fermented fish entrails; Buro, tapay - fermented rice, which can use red yeast rice (angkak). Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp; Burong isda - fermented rice with fish
Burong isda, Tinapayan, Balao-balao, Narezushi, Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines . It is uniquely prepared by burying the fish (typically milkfish or tilapia ) in mud for a day or two, allowing it to ferment slightly.
Pinakbét (also called pakbét) is a traditional Filipino vegetable dish that originates from the Ilocos Region of the Philippines.The dish consists of a variety of vegetables and flavored with bugguóng munamón (bagoóng isdâ or fermented anchovies) or armáng (alamáng or fermented shrimp or krill paste).
Unlike northern paksiw na isda, it does not include vegetables and very little or no water is added to the broth. It is sometimes anglicized as "boiled pickled fish". [6] [7] [8] The name comes from the Visayan verb un-un or un-on, meaning to "stew with vinegar, salt, and spices." [9]