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Palapa (condiment)
''Palapa'' is a sweet and spicy Filipino condiment consisting of thinly chopped white scallions (''sakurab''), pounded ginger (''luya pagirison''), turmeric (''kalawag''), labuyo chili (''luya tiduk''), and toasted grated coconut (''niog''). It originates from the Maranao people of Lanao del Sur. The ingredients are mixed together and cooked briefly or cooked until somewhat dry. It is immediately stored in sealed jars (''garapon'') after cooking. It can be used as an ingredient in certain dishes (most notably in '' piaparan'') or used as a condiment after briefly sautéing (usually with a spoonful of condensed milk). ''Palapa'' can also be eaten fresh as salad dressing. ''Palapa'' is an important cultural symbol of the Maranao people and is a ubiquitous accompaniment at every meal. See also * Philippine condiments * Bagoong * List of condiments *Sambal *Taba ng talangka ''Taba ng talangka'' (), also known simply as ''aligi'' (; es, arigue o es, label=none, aligué), is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lanao Del Sur
Lanao del Sur ( tl, Timog Lanao; Maranao and ilp, Pagabagatan Ranao), officially the Province of Lanao del Sur, is a province in the Philippines located in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM). The capital is the city of Marawi, and it borders Lanao del Norte to the north, Bukidnon to the east, and Maguindanao del Norte and Cotabato to the south. To the southwest lies Illana Bay, an arm of the Moro Gulf. Situated in the interior of Lanao del Sur is Lanao Lake, the largest in Mindanao. Etymology "Lanao" means "lake", derived from ''ranao''. The province, situated at basin of Lake Lanao, is known as the land of the "Maranaos" (which means "the "people of the lake"). History Pre-Islamic Era Prior to the arrival of Islam, the region already had a sophisticated culture, as embodied in various Maranao epics, chants, and recorded history. The people of Lanao used to adhere to Hinduism, polytheist animism, and Buddhism. During this era, various cultural i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maranao People
The Maranao people (Maranao: mәranaw Filipino: ''Maranaw''), also spelled Meranao, Maranaw, and Mëranaw, is the term used by the Philippine government to refer to the southern indigenous people who are the "people of the lake", a predominantly-Muslim Lanao province region of the Philippine island of Mindanao. They are known for their artwork, weaving, wood, plastic and metal crafts and epic literature, the Darangen. They are ethnically and culturally closely related to the Iranun, and Maguindanao, all three groups being denoted as speaking Danao languages and giving name to the island of Mindanao. Etymology The name "Maranao" (also spelled "Meranao", "Meranaw", or "Maranaw") means "people of the lake" (''lanaw'' or ''ranaw'', archaic ''danaw'', means "lake" in the Maranao language). This is in reference to Lake Lanao, the predominant geographic feature of the ancestral homeland of the Maranao people. The original endonym of the ancestral Maranao is believed to be "Ir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taba Ng Talangka
''Taba ng talangka'' (), also known simply as ''aligi'' (; es, arigue o es, label=none, aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (''talangka''). Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars. In parts of Pampanga and Bulacan, a preparation of the dish called ''burong taba ng talangka'' (fermented crab roe) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container. It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various seafood dishes. Most notably, it is used as an ingredient of a variant of ''sinangag'' (Filipino fried rice) known as '' inaliging sinangag''. See also * Bagoong *Surimi *Tomalley *List of crab dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickled or preserved foods, but has shifted in meaning over time to include other small packaged goods such as coffee and tea. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate - umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Mashed Potatoes * * * * * * * * * * ** ** ** ** ** ** ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Condiments
The generic term for condiments in the Filipino cuisine is ''sawsawan'' (Philippine Spanish: ''sarsa''). Unlike sauces in other Southeast Asian regions, most ''sawsawan'' are not prepared beforehand, but are assembled on the table according to the preferences of the diner. Description In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, and '' patis''. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region. The most common type of ''sawsawan'' is the ''toyomansi'' (or ''toyo't kalamansi''), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and '' patis'' (fish sauce). This sauce is typically served with roasted meat dishes. A similar dipping sauce used for grilled meats like ''inihaw'' is ''toyo, suka, at sili'' (literally "soy sauce, vinegar, and chili"). It is made of soy sauce, vinegar, and ''si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piaparan
''Piaparan'', also known as ''pipaparan'', ''piaran'', or ''piarun'', is a Filipino dish consisting of meat (usually chicken) or seafood cooked in a coconut milk-based broth with grated coconut, garlic, onions, ginger, turmeric, young wild shallots (''sakurab''), labuyo chili, and various vegetables and spiced with ''palapa''. It originates from the Maranao people of Lanao del Sur. ''Piaparan'' means "shredded coconut" in Maranao and is a type of ginataan. See also *List of chicken dishes *Tinola *Tiyula itum ''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the ... References Philippine chicken dishes Foods containing coconut {{Philippines-cuisine-stub ... [...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] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard (condiment), mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, Teriyaki#Teriyaki sauce, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in Packet (container), single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass Spice, spices and Herb, herbs, including salt and pepper, using the term interchangeably with ''seasoning''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of Annual rainfall in india, annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a food coloring#Natural food dyes, coloring and flavoring agent in many Asian cuisines, especially for Curry, curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard plant, mustard-like aroma. Curcumin, a bright yellow chemical produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakurab
Sakurab is either a relative of the scallion (''Allium fistulosum L.'') or a white variant of the wild leek (''Allium ampeloprasum).'' There have been journals discussing its growth patterns and potential usage as an ingredient in a healthy beverage with evidence to support either view. It is a traditional food seasoning in the Philippines, used in the traditional cuisines in the islands of Mindanao and the Visayas where it is commonly known as sibujing. Description Sakurab resembles a scallion having bulb at its base, a white stalk, and a fan of slender green leaves as well as an intense aroma and flavorDapanas, Kayce Maye Michelle A. and Duero, Joan Grace G., 2020Product Innovation, Acceptability and Cost Analysis of the White Variety of ‘Sibujing’ (''Allium ampeloprasum'') for Potential Beverage.''Pakistan Journal of Nutrition, 19: 271-278.'' reminiscent of shallots. It grows natively in the Lanao provinces of Mindanao in the Philippines, mostly commonly in cities and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
