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Sinanglay
''Sinanglay'' is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ''ginataan'' and originates from the Bicol Region. Description The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions, scallions, garlic, tomatoes, and ''siling haba'' chilis. It is then wrapped in large leafy vegetables, usually pechay, mustard greens, taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass. It is added to a stew made from coconut milk or coconut cream spiced with ginger (or turmeric), black pepper, '' patis'' (fish sauce) or '' bagoong alamang'' (shrimp paste), salt, labuyo chilis, and a souring agent (usually tamarind, calamansi, or bilimbi). The dish is simmered for around ten to twenty minutes, stirring occasionally to prevent the coconut milk from curdling. Prawns or shrimp may sometimes be added to enhance the flavor. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinanglay Na Tilapia
''Sinanglay'' is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ''ginataan'' and originates from the Bicol Region. Description The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions, scallions, garlic, tomatoes, and ''siling haba'' chilis. It is then wrapped in large leafy vegetables, usually pechay, mustard greens, taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass. It is added to a stew made from coconut milk or coconut cream spiced with ginger (or turmeric), black pepper, '' patis'' (fish sauce) or '' bagoong alamang'' (shrimp paste), salt, labuyo chilis, and a souring agent (usually tamarind, calamansi, or bilimbi). The dish is simmered for around ten to twenty minutes, stirring occasionally to prevent the coconut milk from curdling. Prawns or shrimp may sometimes be added to enhance the flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinanglay Na Talusog
''Sinanglay'' is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce. It is a type of ''ginataan'' and originates from the Bicol Region. Description The fish is stuffed with a mixture of spices and vegetables. The stuffing typically include onions, scallions, garlic, tomatoes, and ''siling haba'' chilis. It is then wrapped in large leafy vegetables, usually pechay, mustard greens, taro leaves, or cabbage and tied with strips of pandan leaves or lemongrass. It is added to a stew made from coconut milk or coconut cream spiced with ginger (or turmeric), black pepper, '' patis'' (fish sauce) or '' bagoong alamang'' (shrimp paste), salt, labuyo chilis, and a souring agent (usually tamarind, calamansi, or bilimbi). The dish is simmered for around ten to twenty minutes, stirring occasionally to prevent the coconut milk from curdling. Prawns or shrimp may sometimes be added to enhance the flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataan
''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ''ginataan'', but distinct from one another. During the Spanish colonial era, the ''ginataan'' was brought to Mexico through the Manila galleons that docked in Acapulco. Today, it has become naturalized on the Guerrero coast, like the ''zambaripao'' or the ''tuba''. In Spanish it is called ''guinatán''. Terminology ''Ginataan'' usually refers to dishes which are eaten with rice during the major meals of the day. It normally follows the form "''ginataan na/ginataang'' + (whatever it is cooked with)" or "(dish name) + ''sa gatâ''". For example, ''ginataang hipon'' refers to shrimp cooked in coconut milk, ''ginataang gulay'' to an assortment of vegetables cooked in coconut mil ... [...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] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Green
''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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