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Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
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It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi . Cansi is usually cooked with unripe breadfruit or jackfruit , lemongrass , tomatoes , garlic , onions , fish sauce , and siling haba or labuyo peppers .
Watalappam (also called watalappan or vattalappam) (Sinhala: වටලප්පන්, Tamil: வட்டலாப்பம், Sri Lankan Malay: serikaya) is a Sri ...
Mechado – Filipino braised beef dish; Menudo – Mexican soup; Millionbøf – Danish beef dish; Mince and tatties – Scottish dish made from beef and potato; Mocotó – Brazilian dish made from cow's feet; Mongolian beef – Taiwanese beef dish; Morcón – Filipino braised beef roulade; Nikujaga – Japanese meat and potato dish
Corned beef requires a serious dose of long, slow cooking to make the meat flavorful and tender. There are two parts to the brisket—for a traditional St. Patrick’s Day corned beef choose the ...
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 ...