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Pinangat Na Isda
''Pinangat na isda'', also called ''pangat na isda'', is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp. It is similar to ''sinigang'', but it is not as tart. ''Pinangat na isda'' may also sometimes be referred to as ''paksiw'', a related but different dish which primarily uses vinegar to sour the broth. ''Pinangat na isda'' is also commonly confused with '' laing'' (also called ''pinangat na laing'' or ''pinangat na gabi''), a Bicolano dish also known simply as ''pinangat''. But they are different dishes. See also *Ginataang isda * Linarang *Sinampalukan *Tinola *Cuisine of the Philippines Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinigang
''Sinigang'' is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: ''sampalok''), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, ''sinigang'' was rated as the world's best vegetable soup by TasteAtlas. Origin ''Sinigang'' means "stewed ish, it is a nominalized form of the Tagalog verb ''sigang'', "to stew". While present nationwide, ''sinigang'' is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like ''linarang'') are regarded as different dishes and differ in the ingredients used. Fish sauce is a common condiment for the stew. Ingredients ''Sinigang'' is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Stews
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] |
Cuisine Of The Philippines
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tinola
Tinola is a Filipino soup usually served as a main entrée with white rice. Traditionally, this dish is cooked with chicken or fish, wedges of papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. Variants Variants of the dish can substitute chicken with fish, seafood, or pork. Chayote or calabash (''upo'') can also be substituted for green papaya other vegetables like squash or mango and ripe Green Papaya cannot be substituted for the green papaya . Instead of pepper leaves, other leafy vegetables can also be used like pechay, spinach, moringa leaves, and mustard greens, among others. Additional ingredients like potatoes and tomatoes can also be added. Cultural significance One of the earliest mentions of the dish is in José Rizal's first novel, '' Noli Me Tangere'', where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Pad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinampalukan
''Sinampalukan'', also known as ''sinampalukang manók'' or tamarind chicken, is a Filipino chicken soup consisting of chicken cooked in a sour broth with tamarind, tamarind leaves, ginger, onion, garlic, and other vegetables. Name The term ''sinampalukan'' literally means " ookedwith tamarind", from Tagalog ''sampalok'', "tamarind". Description ''Sinampalukan'' is prepared by first sautéing the chicken with garlic, ginger, and onions. Water is then added with tamarind pulp, young tamarind leaves and usually ''siling haba'' or ''labuyo'' chilis and tomatoes. Other vegetables can also be added if desired, including green beans, pechay, cabbage, eggplant, and others. It is served over white rice. ''Sinampalukan'' is regarded as a comfort food, usually served to sick people or during cold days. ''Sinampalukan'' is very similar to ''sinigang ''Sinigang'' is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind ( Filipi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linarang
''Linarang'', also known as ''larang'' or ''nilarang'', is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (''tausi''), chilis, and sour fruits. Etymology The name ''linarang'' or ''nilarang'' (lit. "done as ''larang''"), is the affixed form of the Cebuano verb ''larang'', meaning "to stew with coconut milk and spices". The word is originally a synonym of the ''ginataan'' cooking process (''ginat-an'' or ''tinunoan'' in Cebuano), but has come to refer exclusively to this particular dish. Description ''Linarang'' is prepared by first sautéing the fish with garlic, red onions, and tomatoes. It is then added to a broth with fermented black beans (''tausi''), chilis, and a souring agent. The souring agent is usually bilimbi (''iba''), unripe mangoes, or tamarind (''sambag''), but can also be any sour fruit. Variations ''Linarang'' can va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Isda
''Ginataang isda'' is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, '' patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper. It is a type of ''ginataan''. A common version of the dish, known as ''ginataang paksiw na isda'' or ''paksiw na isda sa gata'', is additionally soured with vinegar (a cooking method known as ''paksiw''). ''Ginataang isda'' is a type of ''ginataan''. Names ''Ginataang isda'' is a more generalized name meaning "fish in coconut milk". It is more common, however, to name the dish based on the type of fish used. The typical fish used in ''ginataang isda'' include: ''ginataang tilapia'' (tilapia), ''ginataang tambakol'' (yellowfin tuna), ''ginataang galunggong'' (blackfin scad), and ''ginataang tulingan'' (skipjack tuna). Description Aside from fish, the secondary ingredient of ''ginataang isda'' are leafy vegetables. These are most commonly ''pechay'', but can also be made from ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bicol Region
Bicol, known formally as the Bicol Region or colloquially as Bicolandia ( bcl, Rehiyon kan Bikol; Rinconada Bikol: ''Rehiyon ka Bikol''; Waray Sorsogon, Masbateño: ''Rehiyon san Bikol''; tl, Rehiyon ng Bikol), is an administrative region of the Philippines, designated as Region V. Bicol comprises six provinces, four on the Bicol Peninsula mainland (the southeastern end of Luzon) – Albay, Camarines Norte, Camarines Sur, and Sorsogon – and the offshore island provinces of Catanduanes and Masbate. The regional center is Legazpi City and has one Independent Component City, the pilgrim city of Naga. The region is bounded by the Lamon Bay to the north, the Philippine Sea to the east, and the Sibuyan Sea and Ragay Gulf to the west. The northernmost provinces, Camarines Norte and Camarines Sur, are bordered to the west by the province of Quezon. Geography The Bicol Region comprises the southern part of Luzon, the largest island in the Philippine archipelago. The total land a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laing (food)
''Laing'' ( ), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as ''pinangat''. ''Laing'' is also a type of '' ginataan'' (Filipino dishes cooked in coconut milk), and thus may also be referred to as ''ginataang laing''. ''Laing'' is commonly eaten as a vegetable side to complement meat or fish side dishes known as ''ulam'' in Filipino, which is normally paired with boiled white rice. Names ''Laing'' is the name of the dish in most parts of the Philippines However, in the Bicol region, where it originates from, it is simply called ''pinangat.'' This name can be confused with ''pinangat na isda'', which is a different dish made with fish cooked in a slightly sour broth similar to ''sinigang''. The confusion stems from the original meaning of the verb ''pangat'' in the languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinigang
''Sinigang'' is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: ''sampalok''), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, ''sinigang'' was rated as the world's best vegetable soup by TasteAtlas. Origin ''Sinigang'' means "stewed ish, it is a nominalized form of the Tagalog verb ''sigang'', "to stew". While present nationwide, ''sinigang'' is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like ''linarang'') are regarded as different dishes and differ in the ingredients used. Fish sauce is a common condiment for the stew. Ingredients ''Sinigang'' is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe (2009 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
