|
Humbà
''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (''tausi'') sweetened with '' muscovado'' sugar. It also commonly includes hard-boiled eggs and banana blossoms. Origin ''Humba'' is derived from the Chinese red braised pork belly ( Hokkien ; also known in Mandarin ) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino ''humba'' has evolved to be cooked closer to Philippine ''adobo'', using a lot more vinegar. ''Humba'' also does not traditionally use rice wine, ginger, chilis, or five-spice powder; and it commonly use additional ingredients like banana flowers or pineapples, which are absent in the original dish. Regardless, traces of its Chinese origin is still evident ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humba (Philippines)
''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish from Visayas, Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (''tausi'') sweetened with ''muscovado'' sugar. It also commonly includes hard-boiled eggs and banana blossoms. Origin ''Humba'' is derived from the Chinese red braised pork belly (Hokkien ; also known in Mandarin ) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino ''humba'' has evolved to be cooked closer to Philippine ''adobo'', using a lot more vinegar. ''Humba'' also does not traditionally use rice wine, ginger, chilis, or five-spice powder; and it commonly use additional ingredients like banana flowers or pineapples, which are absent in the original dish. Regardless, traces of its Chinese origin is still evident in the primary use of fermented black beans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humba (Philippines) 02
''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish from Visayas, Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (''tausi'') sweetened with '' muscovado'' sugar. It also commonly includes hard-boiled eggs and banana blossoms. Origin ''Humba'' is derived from the Chinese red braised pork belly ( Hokkien ; also known in Mandarin ) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino ''humba'' has evolved to be cooked closer to Philippine ''adobo'', using a lot more vinegar. ''Humba'' also does not traditionally use rice wine, ginger, chilis, or five-spice powder; and it commonly use additional ingredients like banana flowers or pineapples, which are absent in the original dish. Regardless, traces of its Chinese origin is still evident in the primary use of ferment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visayan People
Visayans (Visayan: ''mga Bisaya''; ) or Visayan people are a Philippine ethnolinguistic group or metaethnicity native to the Visayas, the southernmost islands of Luzon and a significant portion of Mindanao. When taken as a single ethnic group, they are both the most numerous in the entire country at around 33.5 million, as well as the most geographically widespread. The Visayans broadly share a maritime culture with strong Roman Catholic traditions integrated into a precolonial indigenous core through centuries of interaction and migration mainly across the Visayan, Sibuyan, Camotes, Bohol and Sulu seas. In more inland or otherwise secluded areas, ancient animistic-polytheistic beliefs and traditions either were reinterpreted within a Roman Catholic framework or syncretized with the new religion. Visayans are generally speakers of one or more of the Bisayan languages, the most widely spoken being Cebuano, followed by Hiligaynon (Ilonggo) and Waray-Waray. Terminology '' Ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Flower
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) bananas come from two wild species – ''Musa acuminata'' and ''Musa balbisiana''. The scientific names of most cultivated bananas are ''Musa acuminata'', ''Musa balbisiana'', and ''Musa'' × ''paradisiaca'' for the hybrid ''Musa acuminata'' × ''M. balbisiana'', depending on their genomic constitution. The old scientific name for this hybrid, ''Musa sapientum'', is no longer used. ''Musa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Five-spice Powder
Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional Chinese elements. Ingredients While there are many variants, a common mix is:Chinese Five Spice at The Epicentre * () * Cloves () * Chinese cinnamon () * [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkien
The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in Taiwan, and it is also widely spoken within the Chinese diaspora in Singapore, Indonesia, Malaysia, the Philippines and other parts of Southeast Asia; and by other overseas Chinese beyond Asia and all over the world. The Hokkien 'dialects' are not all mutually intelligible, but they are held together by ethnolinguistic identity. Taiwanese Hokkien is, however, mutually intelligible with the 2 to 3 million speakers in Xiamen and Singapore. In Southeast Asia, Hokkien historically served as the '' lingua franca'' amongst overseas Chinese communities of all dialects and subgroups, and it remains today as the most spoken variety of Chinese in the region, including in Singapore, Malaysia, Indonesia, Philippines and some parts of Indochina (part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Chinese
Mandarin (; ) is a group of Chinese (Sinitic) dialects that are natively spoken across most of northern and southwestern China. The group includes the Beijing dialect, the basis of the phonology of Standard Chinese, the official language of China. Because Mandarin originated in North China and most Mandarin dialects are found in the north, the group is sometimes referred to as Northern Chinese (). Many varieties of Mandarin, such as those of the Southwest (including Sichuanese) and the Lower Yangtze, are not mutually intelligible with the standard language (or are only partially intelligible). Nevertheless, Mandarin as a group is often placed first in lists of languages by number of native speakers (with nearly one billion). Mandarin is by far the largest of the seven or ten Chinese dialect groups; it is spoken by 70 percent of all Chinese speakers over a large geographical area that stretches from Yunnan in the southwest to Xinjiang in the northwest and Heilongjiang in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Hokkien
Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese ''lingua franca'', primarily spoken as an oral language, within the overseas Chinese community in the Philippines and acts as the heritage language of a majority of Chinese Filipinos. The use of Hokkien in the Philippines is influenced by Philippine Spanish, Filipino ( Tagalog) and Philippine English. Terminology The term ''Philippine Hokkien'' is used when differentiating the variety of Hokkien spoken in the Philippines from those spoken in China, Taiwan, Malaysia, Singapore, Indonesia, and other Southeast Asian countries. Historically, it was also known in Philippine English, Filipino ( Tagalog), and other Philippine languages as ''Fookien'' or ''Fukien'' across the country, derived from the Chinese postal romanization of the Nanjing court dialect Mandarin reading of Fujian province ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Braised Pork Belly
Red braised pork belly or hong shao rou () is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables, often over holidays. The dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe. Many Chinese provinces have slightly different versions, but the Hunanese one (often called "Mao's family style red braised pork" ()) is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Huna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.png "Click for more on -> Hokkien")
.png "Click for more on -> Philippine Hokkien")