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Nilasing Na Hipon
''Nilasing na hipon'' (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like '' basi'' or arrack like '' lambanog''; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine. The dish is commonly anglicized as drunken shrimp or crispy fried drunken shrimp in the Philippines, but it is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered. See also * Camaron rebosado * Halabos * List of shrimp dishes This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many various dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * ... * Okoy References {{ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nilasing Na Hipon
''Nilasing na hipon'' (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like '' basi'' or arrack like '' lambanog''; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine. The dish is commonly anglicized as drunken shrimp or crispy fried drunken shrimp in the Philippines, but it is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered. See also * Camaron rebosado * Halabos * List of shrimp dishes This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many various dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * ... * Okoy References {{ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arrack
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. There are two primary styles of Arrack that are very different from one another: ''Batavia Arrack'' is often clear in color but has a flavor profile more similar to dark rum, with a distinctive "funk" or "hogo" imparted to it from fermented red rice. ''Ceylon Arrack'', by contrast, is a more refined and subtle spirit. It has hints of Cognac and rum character and a wealth of delicate floral notes. Both styles are also made "in house" by local citizenry and can be more akin to moonshine in their presentation. History Strabo reports Indians made a beverage from rice which is known as Arak. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okoy
''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, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Shrimp Dishes
This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many various dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * Shrimp in fish sauce See also * Fried shrimp: various kinds of fried shrimp *List of seafood dishes * Lists of prepared foods This is a list of prepared-foods list articles on Wikipedia. Lists of prepared foods * List of almond dishes * List of ancient dishes * List of avocado dishes * List of bacon substitutes * List of baked goods * List of bean-to-bar chocolat ... References {{Lists of prepared foods Shrimp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halabos
''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce. Etymology ''Halabós'' (also spelled ''halbus'', ''hablos'', or ''halbos'') is a verb meaning "to scald in saltwater" in the Tagalog language. Description ''Halabós'' is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added. ''Halabós'' dishes are usually prefixed by "''halabós na''". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camaron Rebosado
''Camaron rebosado'' is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine. Etymology The term ''camaron rebosado'' comes from Spanish '' camarón'' ("shrimp"); and '' rebosar'' (originally "bubble over, overflow", but meaning "battered" in Tagalog). Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines. Preparation ''Camaron rebosado'' is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by mixing flour with egg, black pepper, corn starch or baking powder, and water. The shrimp is coated evenly and then fried in hot oil. It is also common to coat the shr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Shrimp
Drunken shrimp (), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier. Different parts of China have different recipes for the dish. For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled. Another version is based on shrimp that are submerged in a bowl of rice wine. The rice wine forces the shrimp to expel their wastes. Once done, the shrimp are taken from the bowl, de-shelled and eaten alive. Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis. See also *''Odori ebi'', the Japanese equivalent Notes Sources * ''Chinese Home-Style Cooking'', Foreign Languages Press Foreign Languages Press is a publishing house located in China. Based in Beij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lambanog
Lambanóg is a traditional Filipino distilled coconut palm liquor. It is derived from tubâ made from coconut sap that has been aged for at least 48 hours. It originates from Luzon and the Visayas Islands (where it is known as ''dalisay de coco''). During the Spanish colonial period, it was also known as ''vino de coco'' in Spanish. It is also commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It is particularly potent, having a typical alcohol content of 80 to 90 proof (40 to 45% abv) after a single distillation; this may go as high as 166 proof (83% abv) after the second distillation. Its smoothness has been compared to that of Japanese sake and European schnapps. A similar distilled drink made from nipa palm sap is known as ''laksoy''. History Tubâ, a kind of palm wine, existed in the Philippines before colonisation. They were widely consumed for recreation and played an important role in various religious rituals. Heav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basi
''Basi'' is a native ''Ilocano'' fermented alcoholic beverage or wine made with sugarcane juice, particularly those produced in the region of ''Northern Luzon'' particularly in ''Ilocos Region''. This wine is processed in ''“burnay”'' (Ilocano earthen jar) or ''“tapayan”.'' Description Basi is the local beverage of Ilocos in northern Luzon in San Ildefonso where it has been consumed since before the Spanish conquest. In the Philippines, commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is boiled in vats and then stored in earthen jars (''tapayan''). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. The jars are then sealed with banana leaves and allowed to ferment for several years. The resulting drink is pale red in color. If fermented longer, it turns into ''suka'' or vinegar. Preparation of Basi There are three general methods for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nilasing Na Hipon (Cooked Drunken Shrimp) - Philippines
''Nilasing na hipon'' (lit. "drunken shrimp") is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like '' basi'' or arrack like '' lambanog''; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine. The dish is commonly anglicized as drunken shrimp or crispy fried drunken shrimp in the Philippines, but it is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered. See also * Camaron rebosado * Halabos * List of shrimp dishes This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many various dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * ... * Okoy References {{ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening agent, leavening used for cooking. It usually contains more liquid than doughs, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can't be kneaded. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours with liquids such as water, milk or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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