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Pares (food)
''Pares'' (pronounced: ), also known as beef ''pares'', is a term for a serving of Filipino cuisine, Filipino braised beef stew with Sinangag, garlic fried rice, and a bowl of clear soup. It is a popular food particularly associated with specialty roadside diner-style establishments known as ''Pares Houses'' (or ''paresan'' in Filipino, akin to ''tapsihan'' for Silog, tapsilog) that specialize in serving these type of meals. In recent years, it had also become a common dish served in small eateries called ''diner, karinderya or carinderia'' that serve economical meals for local residents. Informally, ''Pares'' can also refer to any dish that is cooked in the manner reminiscent of the "asado-style" (i.e. stewed in a sweet-soy sauce). Etymology The origin of the term ''Pares'' is credited to the carinderia ''Jonas'' established by Lolita Tiu and Roger Tiu in 1979 near the then named Calle Retiro (present-day N.S. Amoranto Street). The term literally means ''pairs'' in English and co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Cart
A food cart is a mobile kitchen set up on the street to prepare and sell street food to passers-by. Food carts are often found in cities worldwide selling food of every kind. Food carts come in two basic styles. One allows the vendor to sit or stand inside and serve food through a window. In the other, the vendor stands next to the cart, while all the room in the cart is used for storage and to house the cooking machinery, usually a grilling surface. The cart style is determined principally by the type of food. Food carts are different from food trucks because they do not travel under their own power. Some food carts are towed by another vehicle, while some are pushed by a human or animal. History The first food carts probably came into being at the time of the early Greek and Roman civilizations with traders converting old hand-carts and smaller animal-drawn carts into mobile trading units. Carts have the distinct advantage of mobility, should a location not be producti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batchoy
Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy. Origin Batchoy's true origin is inconclusive. Documented accounts include the following: * Ted's Oldtimer Lapaz Batchoy is the Philippine's largest La Paz Batchoy chain with more than 20 outlets nationwide. * Inggo's Batchoy opened his Batchoy stall in 1922 and literally the first Batchoy shop in La Paz, Iloilo City, 16 years Ahead than Deco's La Paz Batchoy Shop, which opened in 1938 *The dish was concocted by Federico Guilergan Sr. in 1938 in Iloilo His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City's most popular dish. Federico Guillergan, Jr., the son of the soup's inventor, states that his father at first jokin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Adobo
Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. History The cooking method for the Philippine ''adobo'' is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all of which are linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapa (Filipino Cuisine)
''Tapa'' is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare ''tapa'' by using thin slices of meat and curing these with salt and spices as a preservation method. ''Tapa'' is often cooked fried or grilled. When served with fried rice and fried egg, it is known as ''tapsilog,'' a portmanteau of the Tagalog words ''tapa'', ''sinangag'' (fried rice) and ''itlog'' (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment. Etymology ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian ''*tapa'', which in turn is derived from Proto-Austronesian ''*Capa''. ''Tinapa'' (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish. Dishes B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mami Soup
Mami (pronounced: ) is a popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings. It is related to the ''pancit'' class of noodle dishes, and the noodles themselves are sometimes called ''pancit mami''. Origin Its creation is generally attributed to Ma Mon Luk, a Chinese immigrant to the Philippines who began selling noodles served with chicken broth and chicken meat in Binondo, Manila in 1920. He originally worked as an ambulant vendor, carrying the food in two metal vats on a pole much like ''taho'' vendors. Thus, mami was originally street food, but with the success of his business, Ma eventually opened up an eatery and ultimately a chain of restaurants bearing his name. As a street vendor, Ma originally called his dish "''gupit''", after the Tagalog word for “cut”, because he would cut the noodles and chicken with scissors. He later decided to call the dish "Ma mi" (). However, Ma did not hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaves
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree ('' Umb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinangag
''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), ''longganisa'' (sausage), ''tapa'' (dried or cured meat), Spam, or '' daing'' (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, ''sinangag'' was traditionally seasoned with '' asín tibuok''. ''Sinangag'' is a common part of a traditional Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Pares Mami (Philippines)
''Pares'' (pronounced: ), also known as beef ''pares'', is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup. It is a popular food particularly associated with specialty roadside diner-style establishments known as ''Pares Houses'' (or ''paresan'' in Filipino, akin to ''tapsihan'' for tapsilog) that specialize in serving these type of meals. In recent years, it had also become a common dish served in small eateries called '' karinderya or carinderia'' that serve economical meals for local residents. Informally, ''Pares'' can also refer to any dish that is cooked in the manner reminiscent of the "asado-style" (i.e. stewed in a sweet-soy sauce). Etymology The origin of the term ''Pares'' is credited to the carinderia ''Jonas'' established by Lolita Tiu and Roger Tiu in 1979 near the then named Calle Retiro (present-day N.S. Amoranto Street). The term literally means ''pairs'' in English and comes from the practice of "pairing" the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinangag
''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), ''longganisa'' (sausage), ''tapa'' (dried or cured meat), Spam, or '' daing'' (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, ''sinangag'' was traditionally seasoned with '' asín tibuok''. ''Sinangag'' is a common part of a traditional Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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