|
Lechon Manok
Lechon manok is a Filipino cuisine, Filipino Rotisserie, spit-roasted chicken dish made with chicken marinated in a mixture of garlic, Indian bay leaf, bay leaf, onion, black pepper, soy sauce, and ''patis (sauce), patis'' (fish sauce). The marinade may also be sweetened with muscovado or brown sugar. It is distinctively stuffed with ''tanglad'' (lemongrass) and roasted over charcoal. It is typically eaten dipped in a toyomansi or silimansi mixture of soy sauce, calamansi, and labuyo chilis. It is paired with white rice or puso and commonly served with atchara pickles as a side dish. It is a very popular dish in the Philippines and is readily available at roadside restaurants. See also * Inihaw * Asado * Chicken inasal * Lechon * Lechon kawali * List of spit-roasted foods References {{Philippine cuisine Philippine chicken dishes Barbecue Spit-cooked foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sugar
Brown sugar is unrefined or partially refined soft sugar. Brown Sugar may also refer to: Arts, entertainment, and media Films * ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul * ''Brown Sugar'' (1931 film), a 1931 British romantic drama starring Constance Carpenter * ''Brown Sugar'' (2002 film), a 2002 American romantic drama starring Taye Diggs Music Artists * Clydie King (1943–2019), also known as Brown Sugar, American singer, member of the vocal group The Raelettes * Brown Sugar (group), a British female vocal reggae group formed in 1976 Albums * ''Brown Sugar'' (D'Angelo album) * ''Brown Sugar'' (Freddie Roach album) a 1964 album by jazz organist Freddie Roach * ''Brown Sugar'' (soundtrack), the soundtrack to the 2002 film Songs * "Brown Sugar" (D'Angelo song) * "Brown Sugar" (Rolling Stones song), by the Rolling Stones *"Brown Sugar", a song by John Mayall from his 1967 album '' The Blues Alone'' * "Brown Sugar", song by ZZ Top fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Chicken Dishes
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 state, archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of aro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spit-roasted Foods
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat. When cooking meats, the nature of the food constantly revolving on a spit also creates a self- basting process. Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies". Spit-roasted foods * Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. * Cabrito al pastor – A northern Mexico dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History There are many ancient recipes for suckling pig from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and which are cooked on a grill, called a ''parrilla'', or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned ''asador'' or ''parrillero''. History Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. As ... [...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] |
Labuyo Chili
''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] |
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] |
Silimansi
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 fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), 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 Han dynasty#Western Han, 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, Japanese noodles, 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. ... [...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] |
.jpg "Click for more on -> Lechon")
