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Ginataang Sigarilyas
''Gising-gising'', also known as ''ginataang sigarilyas'', is a spicy Filipino vegetable soup or stew originating from the provinces of Nueva Ecija and Pampanga in the Philippines. It is traditionally made with chopped winged beans (''sigarillas'' or ''sigarilyas''), and coconut milk spiced with ''labuyo'' chili, garlic, onions, and ''bagoong alamang'' (shrimp paste). The name literally means "wake up, wake up". It can be eaten alone, on top of rice, or as a side dish to grilled meat dishes. It is a type of ''ginataan''. Description The basic ingredient of ''gising-gising'' is winged beans chopped finely or into diagonal strips. They are cooked in coconut milk with garlic, ginger, onions, ''bagoong alamang'' (shrimp paste), and ''siling haba'' and ''labuyo'' peppers. The dish also commonly includes ground meat (usually pork), ground shrimp, or shredded ''tinapa'' (smoked fish). Variations Winged beans can also be substituted with chopped yardlong beans or water spinach (''kangk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siling Haba
''Siling haba'' ("long chili"), ''espada'' ("sword" in Spanish), ''siling mahaba'', ''siling pangsigang'' ("chili for ''sinigang''"), ''siling Tagalog'' ("Tagalog chili"), and sometimes called green chili, finger chili or long pepper, is one of two kinds of chili common to the Philippines and Filipino cuisine, the other being ''siling labuyo''. Unlike ''siling labuyo'', it belongs to the species ''Capsicum annuum''. The ''siling haba'' fruit grows to between long, and is bright light green in color. While of moderate spiciness, it is much milder and less hot than ''siling labuyo''. It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig ''Sisig'' ( ) is a Filipino cuisine, Filipino dish made from parts of a Pork, pig's face and belly, and chicken liver which is usually seasoned with ''calamansi'', onions, and chili peppers. It originates from the Pampanga region in Luzon. ''Si .... Reference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Soups
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] |
Ginataang Ampalaya
''Ginataang ampalaya'', is a Filipino vegetable stew made from bitter melon and ''tinapa'' (smoked fish) in coconut milk, ''bagoong alamang'' (shrimp paste), and spices. The dish can also be made with pork or shrimp and other vegetables. The dish is characteristically savory and slightly bitter due to the ingredients used. It is a type of ''ginataan''. Description The basic ingredients of ''ginataang ampalaya'' is bitter melon (''ampalaya''), ''tinapa'' (smoked fish), coconut milk, onions, garlic, salt, pepper, and ''bagoong alamang'' (shrimp paste, can be substituted with fish sauce or MSG). Pork or shrimp can also be added, along with other vegetables like moringa leaves (''malunggay''), tomatoes, and eggplants, among others. The dish can also be spiced with ginger as well as ''siling haba'' or labuyo peppers. A thickening agent like cornstarch or okra may also be added. ''Ginataang ampalaya'' is prepared by first slicing the bitter melon lengthwise and removing the pulp. To mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laing (food)
''Laing'' ( ), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as ''pinangat''. ''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. Names ''Laing'' is the name of the dish in most parts of the Philippines However, in the Bicol region, where it originates from, it is simply called ''pinangat.'' This name can be confused with ''pinangat na isda'', which is a different dish made with fish cooked in a slightly sour broth similar to ''sinigang''. The confusion stems from the original meaning of the verb ''pangat'' in the languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bicol Express
Bicol Express, known natively in Bikol as ''sinilihan'' (), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers (''siling haba'' in Tagalog'')'' or small chili peppers (''siling labuyo'' in Tagalog), coconut milk/coconut cream (''kakang gata'' in Tagalog), shrimp paste (''bagoong alamang'' in Tagalog) or stockfish, onion, pork, ginger and garlic. The dish was termed by Laguna resident, Cely Kalaw, during a cooking competition in the 1970s in Malate, Manila. The name of the dish was inspired by the Bicol Express railway train (Philippine National Railways) that operated from Tutuban, Manila to Legazpi, Albay (regional center of the Bicol region). The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol Express dish. As time progressed, variant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bicol Region
Bicol, known formally as the Bicol Region or colloquially as Bicolandia ( bcl, Rehiyon kan Bikol; Rinconada Bikol: ''Rehiyon ka Bikol''; Waray Sorsogon, Masbateño: ''Rehiyon san Bikol''; tl, Rehiyon ng Bikol), is an administrative region of the Philippines, designated as Region V. Bicol comprises six provinces, four on the Bicol Peninsula mainland (the southeastern end of Luzon) – Albay, Camarines Norte, Camarines Sur, and Sorsogon – and the offshore island provinces of Catanduanes and Masbate. The regional center is Legazpi City and has one Independent Component City, the pilgrim city of Naga. The region is bounded by the Lamon Bay to the north, the Philippine Sea to the east, and the Sibuyan Sea and Ragay Gulf to the west. The northernmost provinces, Camarines Norte and Camarines Sur, are bordered to the west by the province of Quezon. Geography The Bicol Region comprises the southern part of Luzon, the largest island in the Philippine archipelago. The total land a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Kalabasa
''Ginataang kalabasa'', also known as ''kalabasa sa gata'', is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either '' bagoong'' (fermented fish or shrimp) or '' patis'' (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ''ginataan''. Names ''Ginataang kalabasa'' is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known as ''dinuldog'' in Cebuano, ''kalabasa sa gata'' in Tagalog, ''kabasi ha gata'' in Tausug, ''pinggata a babasal'' in Maguindanao and ''nilatik na kalabasa'' in Hiligaynon. The names can also change depending on the secondary ingredient, like ''ginataang kalabasa at hipon'' when shrimp is added, or ''ginataang kalabasa at sitaw'' when yardlong bean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calabaza
Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and the Philippines. Calabaza is the common name for ''Cucurbita moschata'' in Cuba, Florida, Puerto Rico, and the Philippines (where it is also spelled ''kalabasa''). ''C. moschata'' is also known as ''auyama'' in Colombia, the Dominican Republic and Venezuela; ''ayote'' in Central America; ''zapallo'' in certain countries of South America; and "pumpkin", "squash", or "calabash" in English-speaking islands. Etymology The French language, French term ''calebasse'', and hence the English "calabash", is based on the older Spanish. Cultivars In North America, the Spanish word ''calabaza'' may refer to any of several species of squash of the genus ''Cucurbita''. The term is most commonly used for cultivars of the species ''Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Cube
A bouillon cube (Canada and US), stock cube ( Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, ‘Blencowe , Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2016/ref> and elsewhere as early as 1735. Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Jennifer Davis, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Spinach
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Description ''Ipomoea aquatica'' grows in water or on moist soil. Its stems are or longer, rooting at the nodes, and they are hollow and can float. The leaves vary from typically sagittate (arrow head-shaped) to lanceolate, long and broad. The flowers are trumpet-shaped, in diameter, and usually white in colour with a mauve centre. Propagation is either by planting cuttings of the stem shoots, which will root along nodes, or by planting the seeds from flowers that produce seed pods. Names ''Ipomoea aquatica'' is widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which possibly or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_squash_from_the_Philippines.jpg "Click for more on -> Calabaza")
