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Bagoong Fried Rice
Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed ''bagoong alamang'' (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers, jicamas, carrots, scrambled eggs, '' chicharon'', and tomatoes. It is usually light pink in color due to the use of ''angkak'' (red yeast rice) coloring agent from the '' bagoong''. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is. It is a variant of ''sinangag'' (garlic fried rice) and is similar to aligue fried rice, which uses ''taba ng talangka'' (crab fat paste). It is comparable to the Thai Khao khluk kapi which also uses shrimp paste, but with different cooking and ingredient preparations and methods. See also * Sinangag * F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Yeast Rice
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''angkak'', is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice ''koji.''" English language articles favoring Chinese literature sources prefer the translation "red yeast rice." In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuning
''Kuning'', also spelled ''kyuning'' or ''kiyuning'' and Anglicized as yellow rice or turmeric rice, is a Filipino rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste. It originates from the island of Mindanao and is a staple food among the Maranao people of Lanao del Sur. It is related to the Indonesian ''nasi kuning'' of neighboring Sulawesi, but it does not use coconut milk. The dish is characteristically yellow because of the use of turmeric (''kalawag'' in Maranao, and ''kunig'' or ''luyang dilaw'' in most other Philippine languages). See also * Sinigapuna * Bringhe * Sinangag * Palapa Palapa is a series of Communications satellites owned by Indosat, an Indonesian telecommunications company (formerly by Perumtel and then by PT Satelit Palapa Indonesia/Satelindo). Starting with the first in July 1976, at which time Indon ... References {{Filipino food Philippine rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiampong
''Kiampong'', also spelled as ''kiampung'', is a Filipino glutinous rice casserole. Its name originates from Philippine Hokkien for "viand & rice" (). It is a common traditional dish for Chinese Filipino families. It has many variants, but typically comprise two steps in cooking. The meat (usually pork) and Chinese sausages are first cooked in a sauce similar to Philippine adobo with garlic, soy sauce, vinegar, sugar, and ground black pepper. Various vegetables (typically mustard greens) and root crops like taro can also be added, depending on the recipe. This is then added to a pot along with glutinous rice and mixed thoroughly before cooking the rice. Toasted nuts and shallots are added before serving. See also *Kuning * List of casseroles *Lugaw *Sinangag ''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Rice
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice. Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinangag
''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), ''longganisa'' (sausage), ''tapa'' (dried or cured meat), Spam, or ''daing'' (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, ''sinangag'' was traditionally seasoned with '' asín tibuok''. ''Sinangag'' is a common part of a traditional Fili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Khluk Kapi
''Khao khluk kapi'' ( th, ข้าวคลุกกะปิ, ; sometimes spelled as ''khao kluk kapi'') is a flavorful dish in Thai cuisine that consists of primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai. The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese ''mu wan''), Chinese sausage such as ''kun chiang'', and mackerel, among others. It has been described as a salad dish per the vegetables that accompany the dish, and as possessing the flavors of saltiness per the shrimp paste, sweetness per the fruits, and spiciness, per the chili peppers. Outside Thailand, the Filipino Bagoong fried rice can be considered a comparable equivalent to this dish. History ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taba Ng Talangka
''Taba ng talangka'' (), also known simply as ''aligi'' (; es, arigue o es, label=none, aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (''talangka''). Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars. In parts of Pampanga and Bulacan, a preparation of the dish called ''burong taba ng talangka'' (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container. It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various seafood dishes. Most notably, it is used as an ingredient of a variant of ''sinangag'' (Filipino fried rice) known as '' inaliging sinangag''. See also * Bagoong *Surimi *Tomalley *List of crab dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligue Fried Rice
Aligue fried rice (), 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 crab fat. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes.- - It is a variant of ''sinangag'' (garlic fried rice) and is similar to bagoong fried rice, which uses '' bagoong'' (shrimp paste). See also * Sinangag * Fried rice * Kiampong * Kuning ''Kuning'', also spelled ''kyuning'' or ''kiyuning'' and Anglicized as yellow rice or turmeric rice, is a Filipino rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste. It originates from the island of Mindanao ... * Sinigapuna References Fried rice Philippine rice dishes {{Cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinangag
''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), ''longganisa'' (sausage), ''tapa'' (dried or cured meat), Spam, or ''daing'' (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, ''sinangag'' was traditionally seasoned with '' asín tibuok''. ''Sinangag'' is a common part of a traditional Fili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
