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Cansi
'' es, label=none, Cansí'' ( hil, kansi) is a Filipino beef soup originating from Bacolod which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi. ''Cansi'' is usually cooked with unripe breadfruit or jackfruit, lemongrass, tomatoes, garlic, onions, fish sauce, and siling haba or labuyo peppers. The soup is usually orange in color due to the use of annatto seeds (''atsuete''). It is also sometimes dubbed as "''sinigang na bulalo''" in Tagalog regions, due to its similarity to ''sinigang'' and ''bulalo''. See also *Nilaga *Bulalo *Philippine cuisine 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 ... References {{Philippines-stub ... [...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] |
Nilaga
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. Description Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves. The broth is also commonly enriched with bouillon cubes. Various vegetables are then added with the dish. The most basic vegetables used are pechay (or cabbage) and potatoes. Other vegetables that can be used include carrots, saba bananas, calabaza, string beans, tomatoes, celery, broccoli, cauliflower, chayote, corn on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulalo
''Bulalô'' is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. ''Bulalo'' is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite. Similar dishes in other parts of the Philippines include the Western Visayan ''cansi'' which is soured with batuan fruit; the Waray dish ''pakdol''; and the Cebuano dish ''pochero.'' See also *Nilaga *Cansi *Philippine cuisine 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulalo
''Bulalô'' is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. ''Bulalo'' is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite. Similar dishes in other parts of the Philippines include the Western Visayan ''cansi'' which is soured with batuan fruit; the Waray dish ''pakdol''; and the Cebuano dish ''pochero.'' See also *Nilaga *Cansi *Philippine cuisine 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacolod
Bacolod, officially the City of Bacolod (; hil, Dakbanwa/Syudad sang Bacolod; fil, Lungsod ng Bacolod), is a 1st class highly urbanized city in the region of Western Visayas, Philippines. It is the capital of the province of Negros Occidental, where it is geographically situated but governed administratively independent. With a total of 600,783 inhabitants as of the 2020 census, it is the most populous city in Western Visayas and the second most populous city in the entire Visayas after Cebu City. It is the center of the Bacolod metropolitan area, which also includes the cities of Silay and Talisay with a total population of 791,019 inhabitants, along with a total area of . It is notable for its MassKara Festival held during the third week of October and is known for being a relatively friendly city, as it bears the nickname "The City of Smiles". The city is also famous for its local delicacies piaya, cansi, and chicken inasal. Etymology ''Bacólod'' ( en, Bacolod), is de ... [...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] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
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] |
Tagalog People
The Tagalog people ( tl, Mga Tagalog; Baybayin: ᜋᜅ ᜆᜄᜎᜓᜄ᜔) are the largest ethnolinguistic group in the Philippines, numbering at around 30 million. An Austronesian people, the Tagalog have a well developed society due to their cultural heartland, Manila, being the capital city of the Philippines. They are native to the Metro Manila and Calabarzon regions of southern Luzon, and comprise the majority in the provinces of Bulacan, Bataan, Nueva Ecija and Aurora in Central Luzon and in the islands of Marinduque and Mindoro in Mimaropa. Etymology The commonly perpetuated origin for the endonym "Tagalog" is the term ''tagá-ilog'', which means "people from longthe river" (the prefix ''tagá-'' meaning "coming from" or "native of"). However, this explanation is a mistranslation of the correct term ''tagá-álog'', which means "people from the ford". Historical usage Before the colonial period, the term "Tagalog" was originally used to differentiate river dwelle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labuyo Pepper
''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] |
Siling Haba
''Siling haba'' ("long chili"), ''espada'' ("sword" in Spanish), ''siling mahaba'', ''siling pangsigang'' ("chili for ''sinigang''"), ''siling Tagalog'' ("Tagalog chili"), and sometimes called green chili, finger chili or long pepper, is one of two kinds of chili common to the Philippines and Filipino cuisine, the other being ''siling labuyo''. Unlike ''siling labuyo'', it belongs to the species ''Capsicum annuum''. The ''siling haba'' fruit grows to between long, and is bright light green in color. While of moderate spiciness, it is much milder and less hot than ''siling labuyo''. It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig ''Sisig'' ( ) is a Filipino cuisine, Filipino dish made from parts of a Pork, pig's face and belly, and chicken liver which is usually seasoned with ''calamansi'', onions, and chili peppers. It originates from the Pampanga region in Luzon. ''Si .... Reference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
