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Tortang Sardinas
''Tortang sardinas'', also known as ''tortang tinapa'', sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded ''tinapa'' (smoked sardines) with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients. It typically uses canned sardines, which comes with a tomato sauce which may or may not also be included. It is commonly regarded as a very cheap and easy meal to prepare, with a reputation similar to instant noodles. It is usually eaten for breakfast with white rice and banana ketchup. It can also be eaten as a sandwich with pandesal bread. See also * Tortang talong *Tortang carne norte *Tortang kalabasa ''Tortang kalabasa'', also known as squash fritters, is a Filipino omelette made by mixing mashed or finely-grated pumpkin (''calabaza'') with flour, water, egg, salt, and pepper. Other ingredients like minced vegetables can also be added. It .. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
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] |
Banana Ketchup
Banana ketchup (or banana sauce) is a popular Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas. Use In Filipino households, this condiment is used on many assorted dishes: Filipino spaghetti, omelettes (''torta''), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue and chicken skewers, fried chicken, and other meats. History Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product. In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr. who founded the brand name Mafran (a portmanteau of his given name and surname) which he registered with the Bureau of Patents. Francisco sought funding from Tirso T. Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukoy
''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. ''Okoy'' are sometimes dyed bright orange with '' achuete'' seeds. ''Okoy'' has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. ''Okoy'' batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp. Etymology According to Filipino linguist Gloria Chan-Yap, the name ''okoy'' comes from Hokkien ''ō+kuè'', meaning "cake made from taro". However, they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poqui Poqui
''Poqui poqui'', also spelled ''puke puke'' or ''puki puki'', is a Filipino eggplant and scrambled eggs dish originating from the Ilocos Region of Northern Luzon in the Philippines. It is very similar to '' tortang talong'' in that the eggplant is first grilled directly on an open flame, then peeled and mashed. It is then added to ''ginisa'' ( sauteed shallots, garlic, and tomatoes) and scrambled eggs. It is garnished with spring onions. It has a creamy texture and is usually eaten as a side dish to grilled fish and meat dishes, but it can also be eaten with white rice. It is believed that the name of ''poqui poqui'' may have originated from the Hawaiian dish '' poke'' due to the influx of Ilocano sugarcane workers to Hawaii during the American colonization of the Philippines, although they are very different dishes. See also * Kulawo * Tortang talong *Tortang kalabasa *Ukoy ''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortang Kalabasa
''Tortang kalabasa'', also known as squash fritters, is a Filipino omelette made by mixing mashed or finely-grated pumpkin (''calabaza'') with flour, water, egg, salt, and pepper. Other ingredients like minced vegetables can also be added. It is very similar to ''okoy'', but the latter is made with glutinous rice batter rather than eggs. Regardless it is sometimes known as squash ''okoy'' or ''okoy na kalabasa''. See also *Tortang talong *Tortang sardinas * Tortang carne norte *Poqui poqui ''Poqui poqui'', also spelled ''puke puke'' or ''puki puki'', is a Filipino eggplant and scrambled eggs dish originating from the Ilocos Region of Northern Luzon in the Philippines. It is very similar to '' tortang talong'' in that the eggplan ... References External links {{Omelettes Omelettes Philippine cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortang Carne Norte
''Tortang carne norte'', also known as corned beef omelette, is an omelette or fritter from Filipino cuisine made by pan-frying an egg and shredded canned corned beef (''carne norte'') mixture. It is usually seasoned with salt and black pepper, but it can also include onions, scallions, garlic, and/or sugar. It is a popular breakfast meal in the Philippines and is eaten with white rice or pandesal. See also * Carne norte guisado *Tortang sardinas *Tortang kalabasa *Ukoy ''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, o ... References External links Omelettes Philippine cuisine Breakfast dishes Egg dishes Fried foods {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortang Talong
''Tortang talong'', also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of ''tortang talong'' is ''rellenong talong'', which is stuffed with meat, seafood, and/or vegetables. Etymology The name ''tortang talong'' means "eggplant omelette"; from a suffixed form of '' torta'' ("omelette" or "flat cake"), and ''talong'' (eggplant). The name is sometimes shortened to ''tortalong''. Description The basic ''tortang talong'' recipe involves first grilling the whole eggplant until the flesh is soft and the skin becomes charred and almost black. This can be done in a charcoal grill, a baking pan, or over a direct flame while wrapped in aluminum foil (like on a gas stove). The grilling gives the eggplant a characteristic smoky flavor. The charred skin is then peeled off, although the stalk is retained. The fle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandesal
Pandesal ( es, pan de sal, salt bread, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt. Description ''Pandesal'' is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (''bastón'', Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, '' tsokolate'' (hot chocolate), or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican ''pan de agua'', French baguette, and Mexican '' bolillos''. Contrary to its name, ''pandesal'' tastes slightly sweet rather than salty. Most bakeries produce ''pandesal'' in the morning for breakfast consumption, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Noodles
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States for all instant noodle products. Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under many brand names. The main ingredients in instant noodles are flour, starch, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tinapa
Tinapa ''Tinapa'', a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (''Alepes melanoptera'', known locally as ''galunggong''), or from milkfish, which is locally known as ''bangus''. Though canned ''tinapa'' in tomato sauce is common and sold commercially throughout the country, it is also still produced and sold traditionally or prepared at home. ''Tinapa'' recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making ''tinapa'' could either be ''galunggong'' (scads) or ''bangus'' (milkfish). The term ''tinapa'' means "prepared by smoking". ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats (modern ''tapa''). also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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