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Pancit Choca
''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also known more commonly as ''pancit pusit'' in Filipino. It is a type of ''pancit''. Names In original Caviteño Chavacano, the dish is known as ''pancit choca'' (or ''choco'') ''en su tinta'', literally "noodle with squid in its own ink", commonly shortened to ''pancit choca'' or ''pancit choco''. ''Choca'' or ''choco'' (sometimes spelled ''choka'' or ''choko'') means "squid" in Chavacano. ''Pancit choca'' is also known as ''pancit pusit'' ("squid ''pancit''"); as well as ''pancit itim'', ''pancit negra'', ''pancit estacion negra'', ''pancit bihon à la negra'', ''fideos negros'', and "black ''pancit''" among other names, due to its color. Description ''Pancit choca'' is initially cooked similarly to ''adobong pusit''. First, the ink sacs ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cavite
Cavite, officially the Province of Cavite ( tl, Lalawigan ng Kabite; Chavacano: ''Provincia de Cavite''), is a province in the Philippines located in the Calabarzon region in Luzon. Located on the southern shores of Manila Bay and southwest of Manila, it is one of the most industrialized and fastest-growing provinces in the Philippines. As of 2020, it has a population of 4,344,829, making it the most populated province in the country if the independent cities of Cebu are excluded from Cebu's population figure. The ''de facto'' capital and seat of the government of the province is Trece Martires, although Imus is the official (''de jure'') capital while the City of Dasmariñas is the largest city in the province. For over 300 years, the province played an important role in both the country's colonial past and eventual fight for independence, earning it the title "Historical Capital of the Philippines". It became the cradle of the Philippine Revolution, which led to the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Key Lime
The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid ('' C. hystrix'' × '' C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe. The Key lime is smaller, seedier, has higher acidity, stronger aroma, and thinner rind than the Persian lime (''Citrus × latifolia''). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender's lime, Omani lime, or Mexican lime, the last classified as a distinct race with a thicker skin and darker green colour. Philippine varieties have various names, including ''dayap'' and ''bilolo''. Etymology The English word ''lime'' was derived, via Spanish then French, from the Arabic word ''līma'', which is, in turn, a deriv ... [...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 is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bilimbi
''Averrhoa bilimbi'' (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus ''Averrhoa'', family Oxalidaceae. It is a close relative of the carambola tree. Description ''Averrhoa bilimbi'' is a small tropical tree native to Malaysia and Indonesia, reaching up to 15m in height. It is often multitrunked, quickly dividing into ramifications. Bilimbi leaves are alternate, pinnate, measuring approximately 30–60 cm in length. Each leaf contains 11-37 leaflets; ovate to oblong, 2–10 cm long and 1–2 cm wide and cluster at branch extremities. The leaves are quite similar to those of the Otaheite gooseberry. The tree is cauliflorous with 18–68 flowers in panicles that form on the trunk and other branches. The flowers are heterotristylous, borne in a pendulous panicle inflorescence. There flower is fragrant, corolla of 5 petals 10–30 mm long, yellowish green to reddish purple. The fruit is ellipsoidal, elongated, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Celery
Leaf celery (''Apium graveolens'' var. ''secalinum'' Alef.), also called Chinese celery or Nan Ling celery, is a variety of celery cultivated in East Asian countries for its edible, flavorful stalks and leaves. The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks. See also * Celery * Celeriac * List of vegetables This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cer ... References External links * Asian vegetables Edible Apiaceae Celery {{Vegetable-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Dente
In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. ''Molto al dente'' is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. According to the American Diabetes Association, pasta that is cooked ''al dente'' has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the ''al dente'' phase occurs right after the white of the pasta center disappears. See also *Food science *Molecular gastronomy Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ... * Culina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
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 soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
