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Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.
Dinuguan is a particular type of blood-stew ... The name comes from the word sarapatel meaning ‘confusion’ as the thick gravy is heady with spice, vinegar, and ...
Spanish cochinillo asado Su porcheddu, Sardinian cuisine. Lechón (Spanish, Spanish pronunciation:; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide ...
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ().It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan).
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Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs.
The final letter n in the Anglicised Duncan seems to be a result of confusion in the Latin form of the name—Duncanus—with the Gaelic word ceann, meaning "head". [1] One opinion is that the Gaelic Donnchadh is composed of the elements donn , meaning "dark or dark-haired man" or "chieftain"; and cath , meaning "battle", together meaning "dark ...
Inubaran is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.