Search results
Results From The WOW.Com Content Network
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso.. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper.
A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves, then boiled. Pinikpikan: Cordillera 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.
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino , which is normally paired with boiled white rice .
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella is a Philippine rice dish adapted from the Valencian paella.However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella.
Aligue fried rice (Tagalog pronunciation:), also known as crab fat fried rice or aligue rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with crab fat (taba ng talangka or aligue), toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It is traditionally a vivid orange-yellow color due to the ...
The first type of silog to be named as such was the tapsilog.It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. [2]