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Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of de recado longganisa . It is made with lean pork, pork fat, garlic, bay leaves, brown sugar, soy sauce, vinegar, salt, black pepper, paprika, and optionally, chili.
Suam na mais is a Filipino corn soup with leafy vegetables (like moringa, bitter melon, or Malabar spinach leaves), and pork and/or shrimp. It originates from the province of Pampanga. It is also known as ginisang mais in Tagalog and sinabawang mais in the Visayan languages. It is served hot, usually during the rainy season. [1] [2] [3]
Embutido looks like and uses similar ingredients to another Filipino dish, the morcón (which is also different from the original Spanish morcón, a type of sausage). However they are very different dishes. The Filipino morcón is a beef roulade stuffed with eggs, ham, sausages, and pickled cucumber. It is cooked by frying and stewing, rather ...
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa . They are distinctively red in color due to the use of achuete seeds.
Below are some of the more known variants of longganisa in the Philippines (along with their regions of origin, where applicable): [5] [9] Alaminos longganisa – pork longganisa de recado from Pangasinan; Cabanatuan longganisa (or Batutay) – beef longganisa from Nueva Ecija; Calumpit longganisa (or Longganisang Bawang)
Some popular Kapampangan dishes include sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella), tabang talangka (crab meat), the "tocino" or pindang including pindang damulag or carabao’s meat tocino and their native version of the longganisa.
Chicken longganisa is a Filipino fresh sausage made with minced chicken meat, garlic, onion, soy sauce, muscovado sugar, salt, vinegar, and black pepper. Vegetable extenders can also be added like carrots, turnips, or jicamas. It is sold as a healthier alternative to other kinds of longganisa. It is usually prepared without the casing ...
The longganisa is a type of local sausage with two major types—the recado, with a more savory flavor, and the hamonado, with a sweet taste. [ 1 ] Unlike other longganisa variants, the Alaminos longganisa's segments of the sausage are uniquely divided by small pieces of coconut leaf midribs (sometimes mistaken for toothpicks), making it easily ...