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Lechon Kawali
''Lechon kawali'', also known as ''lechon de carajay'' or ''litsong kawali'' in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (''kawali''). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as ''sarsa ng litson'' (lechon sauce) made from vinegar and pork liver or ''toyomansi'' (soy sauce with calamansi). When deep-fried extensively until golden brown and crispy, it becomes the Ilocano '' bagnet'', a variant of chicharon. ''Lechon kawali'' is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste ('' binagoongang kangkong''). See also * Bagnet *Lechon A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, ... References Philippine pork dishes { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atchara
''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. History The name ''atchara'' originated from the Indian '' achar'', which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei. Preparation The primary ingredient is grated unripe papaya. Carrot slices, julienned ginger, bell pepper, onion and garlic make up the other vegetables. Raisins or pineapple chunks may be added, and chilis, freshly ground black pepper, red pepper flakes, or whole peppercorns complete the mixture. These are then mixed in a solution of vinegar, sugar/syrup, and salt preserves. The mixture is placed in airtight jars where it will keep without refrigeration, however once opened it is preferably kept chilled to maintain its flavour. Variants *''Atcharang maasim'' (sour pickles) - is prepared in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagnet
Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), locally also known as "chicharon" in Ilocano, is a Filipino dish consisting of pork belly (''liempo'') boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to thoroughly dry overnight before frying to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be eaten as part of other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in sauces based on vinegar (usually '' sukang iloko''), '' bagoong'' (fermented fish or shrimp paste), or (more rarely) pig's blood. In popular culture The popularity of bagnet served as a character plot point in the Filipino film '' I'm Drunk, I Love You'' with Carson, played by Maja Salvador, depicted craving for the dish to the point of creating an impromptu "bagnet dance" to celeb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagnet
Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), locally also known as "chicharon" in Ilocano, is a Filipino dish consisting of pork belly (''liempo'') boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. The meat is first boiled and then allowed to thoroughly dry overnight before frying to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be eaten as part of other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in sauces based on vinegar (usually '' sukang iloko''), '' bagoong'' (fermented fish or shrimp paste), or (more rarely) pig's blood. In popular culture The popularity of bagnet served as a character plot point in the Filipino film '' I'm Drunk, I Love You'' with Carson, played by Maja Salvador, depicted craving for the dish to the point of creating an impromptu "bagnet dance" to celeb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sam Oh
Oh Sang-mi, better known as Sam Oh is a television host, radio broadcaster and a Korean expatriate who has been living in the Philippines for 20 years. She can speak Tagalog and English in addition to her native Korean. She has been the main hostess of ''Rated Oh!'' on Solar Entertainment's ETC cable channel for eight seasons and a columnist of ''The Manila Times''. Oh landed the job on ETC through an audition, which was turned into a reality show. She had a morning radio show on 99.5 Hit FM (now 99.5 Play FM) entitled ''Sam Vs Sam'' with former co-host Sam YG (until Sam YG was suspended by management which led to his eventual transfer to Magic 89.9 in July 2007). By September, she was part of its replacement, ''The HiT Morning Crew'', along with the Flushmasters Sonny B & Bennii and newsgirl Christina (previously with Robi the Rascal and Boytoy Chevy Chase). That show lasted until she decided to leave radio for good to concentrate on her new television show ''Living It Up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binagoongang Kangkong
Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (''Ipomoea aquatica'') is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia. Dish names * my, ကန်စွန်းရွက်ကြော်, găzun ywet kyaw * zh, c=炒空心菜, p=chǎo kōngxīncài * id, kangkung tumis, * jv, osèng kangkung * km, ឆាត្រកួន, chaa trakuon * lo, ຂົ້ວຜັກບົ້ງ, khūa phak bong * ms, kangkung goreng * nan, 炒蕹菜; zh, poj=chhá èng-chhài * tl, ginisang kangkong, * th, ผัดผักบุ้ง, phat phak bung * vi, rau muống xào * yue, 炒通菜; zh, j=caau2 tung1 coi3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong Alamang
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History ''Trasi'', (Indonesian- Javanese fermented shrimp paste; alt. spelling: ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around in Java before sixth century. According to ''Carita Purwaka Caruban Nagari'', Cirebon had angered the King of Galuh Kingdom after they stopped paying a tribute (i ... [...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] |
Calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines. Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus ''Fortunella'') and another species of ''Citrus'' (in this case probably the mandarin orange). Names Calamansi is the Philippine English spelling of Tagalog ''kalamansi'' (), and is the name by which it is most widely known in the Philippines. In parts of the United States (notably Florida), calamansi i ... [...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] |
Toyomansi
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, '' Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
