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Halabos
''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce. Etymology ''Halabós'' (also spelled ''halbus'', ''hablos'', or ''halbos'') is a verb meaning "to scald in saltwater" in the Tagalog language. Description ''Halabós'' is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added. ''Halabós'' dishes are usually prefixed by "''halabós na''". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Shrimp Dishes
This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many various dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * Shrimp in fish sauce See also * Fried shrimp: various kinds of fried shrimp *List of seafood dishes * Lists of prepared foods This is a list of prepared-foods list articles on Wikipedia. Lists of prepared foods * List of almond dishes * List of ancient dishes * List of avocado dishes * List of bacon substitutes * List of baked goods * List of bean-to-bar chocolat ... References {{Lists of prepared foods Shrimp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine 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] |
Pininyahang Hipon
''Pininyahang hipon'' (lit. "shrimp with pineapples"), is a Filipino dish consisting of shrimp cooked in coconut milk, pineapples, tomatoes, onions, and various spices. It is a sweet variant of ''ginataang hipon'' (shrimp in coconut milk). It is commonly cooked with leftover shrimp from '' halabos na hipon'' dishes. See also * Ginataang hipon * Halabos ''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce. ... * Pininyahang manok * List of shrimp dishes References External links * {{Seafood Shrimp dishes Philippine seafood dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Hipon
''Ginataang hipon'' is a Filipino seafood soup made from shrimp in coconut milk and spices. It differs from other types of ''ginataan'' (which also commonly include shrimp), in that it does not use vegetables. It is a type of ''ginataan''. Variants of the dish includes ''ginataang curacha'' and ''ginataang sugpo'', which use spanner crabs and prawn (or lobster) in place of shrimp, respectively. Description ''Ginataang hipon'' is one of the simpler types of ''ginataan''. The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, '' patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper to taste. It can also be spiced with ''siling haba'' or ''labuyo'' peppers. The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked. Some recipes prefer to boil the coconut milk until it is reduced and oily, while others keep the dish soupy. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curacha Alavar
''Curacha Alavar'', sometimes referred to as ''curacha con salsa Alavar'' ("Curacha with Alavar sauce") in Chavacano a Spanish-based creole language, is a Filipino dish made from spanner crabs (''curacha''), garlic, ginger, salt, and Alavar sauce. The key ingredient is the Alavar sauce, a secret blend of coconut milk, ''taba ng talangka'' (crab roe paste), and various spices. It is a regional specialty of the Zamboanga City. The sauce was invented by Maria Teresa Camins Alavar and is originally served in the Alavar Seafood Restaurant. The restaurant now sells the original Alavar sauce recipe in packets. It is a variant of the traditional '' ginataang curacha'' (curacha in coconut milk). The recipe can also be made with mud crabs (''cangrejo'') or prawns (''locon''). See also *Ginataang hipon * Halabos * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curacha
''Curacha'', also known as "spanner crab" or "red frog crab", is a local Chavacano name given to ''Ranina ranina'', commonly found in the waters of Sulu province and Zamboanga and Bataan province. It is a large crab with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled so its flavor is preserved. Unlike most crabs whose majority of meat can be found in their claws, most of the meat in curacha is found in its body. The word ''curacha'' is Chavacano for "cockroach", in reference to its appearance, derived from Spanish ''cucaracha''. It also is known as ''kagang pamah'' in Tausug and ''ipis dagat'' ("sea cockroach") in Bataeño Tagalog. See also *Ginataang hipon *Curacha Alavar *Halabos ''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ranina Ranina
''Ranina ranina'', also known as the Huỳnh Đế crab, (red) frog crab or spanner crab, is a species of crab found throughout tropical and subtropical habitats. It is often fished for its meat, and is the only known species in its genus. Description It may grow up to long, and may weigh up to . The carapace is wider at the front, reddish brown in color, with ten white spots. ''Ranina ranina'' is mainly nocturnal, and remains buried in the sand during the day. ''Ranina ranina'' is easily distinguished from other crab species in its habitat due to its red carapace and elongated midsection. Distribution and ecology Spanner crabs inhabit coastal waters along the east coast of Australia, from Yeppoon in Queensland to the North coast of New South Wales. There is also a population to the north of Perth in Western Australia. ''Ranina ranina'' is abundant in the coastal waters of south-western Mindanao, Philippines. These crabs are also found in the eastern coast of Africa, across the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okoy
''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. ''Okoy'' are sometimes dyed bright orange with ''achuete'' seeds. ''Okoy'' has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. ''Okoy'' batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp. Etymology According to Filipino linguist Gloria Chan-Yap, the name ''okoy'' comes from Hokkien ''ō+kuè'', meaning "cake made from taro". However, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camaron Rebosado
''Camaron rebosado'' is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine. Etymology The term ''camaron rebosado'' comes from Spanish '' camarón'' ("shrimp"); and '' rebosar'' (originally "bubble over, overflow", but meaning "battered" in Tagalog). Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines. Preparation ''Camaron rebosado'' is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by mixing flour with egg, black pepper, corn starch or baking powder, and water. The shrimp is coated evenly and then fried in hot oil. It is also common to coat the shr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zamboanga Peninsula
Zamboanga Peninsula ( tl, Tangway ng Zamboanga; cbk, Peninsula de Zamboanga; ceb, Lawis sa Zamboanga) is an administrative region in the Philippines, designated as Region IX. It consists of three provinces (Zamboanga del Norte, Zamboanga Sibugay and Zamboanga del Sur) including four cities (Dapitan, Dipolog, Pagadian, Isabela) and the highly urbanized Zamboanga City. The region was previously known as ''Western Mindanao'' before the signing of Executive Order No. 36 of 2001. The city of Zamboanga was designated as the regional center until Pagadian was designated as its new regional center, although Zamboanga City remains the region's cultural, economic, and educational center. History Ancient era During the ancient era, the Zamboanga peninsula was a vast territory home to various ethnic groups – the largest of which was the Subanen people. Later on, the southern coastal areas of the region were under the influence of the Javanese Majapahit Empire, although the empire ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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