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Ginataang Manok
''Ginataang manok'' is a Filipino language, Filipino chicken soup made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, ''patis (sauce), patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper. It is a type of ''ginataan''. A common variant of the dish adds curry powder or non-native Indian cuisine, Indian spices and is known as Filipino chicken curry. Description ''Ginataang manok'' is ideally made with native chickens (traditionally raised in Filipino backyards). It is first sautéed with garlic, onion, and ginger (or turmeric) until lightly browned. Coconut milk is then added along with vegetables like green papaya (or chayote), leafy vegetables (including pechay, spinach, Moringa oleifera, moringa leaves, etc.), and peppers (usually bell peppers or siling haba). It is spiced with salt, pepper, and ''patis (sauce), patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and optionally, labuyo chilis. Cocon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1213Cuisine Of Bulacan 02
1 (one, unit, unity) is a number representing a single or the only entity. 1 is also a numerical digit and represents a single unit (measurement), unit of counting or measurement. For example, a line segment of ''unit length'' is a line segment of length 1. In conventions of sign where zero is considered neither positive nor negative, 1 is the first and smallest Positive number, positive integer. It is also sometimes considered the first of the sequence (mathematics), infinite sequence of natural numbers, followed by 2, although by other definitions 1 is the second natural number, following 0. The fundamental mathematical property of 1 is to be a multiplicative identity, meaning that any number multiplied by 1 equals the same number. Most if not all properties of 1 can be deduced from this. In advanced mathematics, a multiplicative identity is often denoted 1, even if it is not a number. 1 is by convention not considered a prime number; this was not universally ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accounti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pininyahang Manok
''Pininyahang manok'', commonly anglicized as pineapple chicken, is a Philippine dish consisting of chicken braised in a milk or coconut milk-based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional center of pineapple fiber (Spanish: ''piña'') production in the Spanish Philippines. Description ''Pininyahang manok'' is made by first marinating the chicken in pineapple juice, though some recipes skip this part. The chicken is then fried in oil with garlic and onions until lightly browned. Water with a small amount of evaporated milk or condensed milk is then added, along with pineapple chunks, diced carrots, potatoes, and bell peppers. Coconut milk or cream can also be used in place of milk. It is spiced with salt, sugar, black pepper, or fish sauce to taste, and left to simmer at low heat until the ingredients are thoroughly cooked. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piaparan
''Piaparan'', also known as ''pipaparan'', ''piaran'', or ''piarun'', is a Filipino dish consisting of meat (usually chicken) or seafood cooked in a coconut milk-based broth with grated coconut, garlic, onions, ginger, turmeric, young wild shallots (''sakurab''), labuyo chili, and various vegetables and spiced with ''palapa''. It originates from the Maranao people of Lanao del Sur. ''Piaparan'' means "shredded coconut" in Maranao and is a type of ginataan. See also *List of chicken dishes *Tinola *Tiyula itum ''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the ... References Philippine chicken dishes Foods containing coconut {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pininyahang Manok
''Pininyahang manok'', commonly anglicized as pineapple chicken, is a Philippine dish consisting of chicken braised in a milk or coconut milk-based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional center of pineapple fiber (Spanish: ''piña'') production in the Spanish Philippines. Description ''Pininyahang manok'' is made by first marinating the chicken in pineapple juice, though some recipes skip this part. The chicken is then fried in oil with garlic and onions until lightly browned. Water with a small amount of evaporated milk or condensed milk is then added, along with pineapple chunks, diced carrots, potatoes, and bell peppers. Coconut milk or cream can also be used in place of milk. It is spiced with salt, sugar, black pepper, or fish sauce to taste, and left to simmer at low heat until the ingredients are thoroughly cooked. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiyula Itum
''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the ''tinola'' and ''nilaga'' dishes of other Filipino ethnic groups. It is also known as ''tiyula Sūg'' ("Sulu soup") or ''tinolang itim'' (the Tagalog literal translation of ''tiyula itum''). Description ''Tiyula itum'' is prepared by rubbing and marinating chunks of beef in a pounded mixture of spices (''pamapa'') and powdered burnt coconut meat. It is then fried with garlic, onions, turmeric, ginger, and lengkuas. Once the meat is lightly browned, water is added along with additional ingredients like black pepper, lemongrass, and shallots and allowed to simmer until cooked. Coconut milk is sometimes adde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adobo Sa Gata
Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. History The cooking method for the Philippine ''adobo'' is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all of which are linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (raw s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) 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 compose 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 and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binakol
''Binakol'', also spelled ''binakoe'', is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and '' patis'' (fish sauce). It can also be spiced with chilis. ''Binakol'' can also be cooked with other kinds of meat or seafood. It was traditionally cooked inside bamboo tubes or directly on halved coconut shells. The dish originates from the Western Visayas, particularly the province of Aklan. The dish is very similar to ''tinola'' and '' ginataang manok'', except the latter two use water and coconut milk, respectively, instead of coconut water. See also *Inubaran * Pininyahang manok *Tiyula itum ''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the ... References {{Chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tinola
Tinola is a Filipino soup usually served as a main entrée with white rice. Traditionally, this dish is cooked with chicken or fish, wedges of papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. Variants Variants of the dish can substitute chicken with fish, seafood, or pork. Chayote or calabash (''upo'') can also be substituted for green papaya other vegetables like squash or mango and ripe Green Papaya cannot be substituted for the green papaya . Instead of pepper leaves, other leafy vegetables can also be used like pechay, spinach, moringa leaves, and mustard greens, among others. Additional ingredients like potatoes and tomatoes can also be added. Cultural significance One of the earliest mentions of the dish is in José Rizal's first novel, '' Noli Me Tangere'', where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Pad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labuyo
''Siling labuyo'' is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species ''Capsicum frutescens'' and is characterized by triangular fruits which grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale. The cultivar name is Tagalog, and literally translates to "wild chili." It is also known simply as ''labuyo'' or ''labuyo'' chili. It is also sometimes known as Filipino bird's eye, to differentiate it from the Thai bird's eye chili. Both are commonly confused with each other in the Philippines, though they are cultivars of two different species. ''Siling labuyo'' is one of two common kinds of local chili found in the Philippines, the other being ''siling haba'' (a ''Capsicum annuum'' cultivar). ''Siling labuyo'' is generally accepted as the world's smallest hot pepper, as the fruit often measure ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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