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Pork Asado
Philippine ''asado'' refers to two different Filipino braised meat dishes. The name originates from Spanish '' asado'' ("grilled"), a reference to the original dish it was applied to, the Chinese-Filipino version of ''char siu'' barbecues usually known as pork ''asado''. However, the Filipino versions have evolved to be braised, not grilled. The other Filipino dish also known as ''asado'' is ''asado de carajay''. Unlike the Chinese-derived version, it is savory rather than sweet. Variations Asado de carajay ''Asado de carajay'' is a native ''asado''. The name is derived from Philippine Spanish ''carajay'' ("wok", ''kawali'' or ''kalaha'' in Philippine languages). ''Asado de carajay'' is made with meat (pork, beef, or chicken) braised in soy sauce, bay leaves, peppercorns, calamansi, onions, and various vegetables (usually tomatoes, potatoes, mushrooms, and carrots). It is traditionally cooked in a wok, hence the name. ''Asado de carajay'' is differentiated from the "Chinese-sty ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pampanga
Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region of the Philippines. Lying on the northern shore of Manila Bay, Pampanga is bordered by Tarlac to the north, Nueva Ecija to the northeast, Bulacan to the east, the Manila Bay to the central-south, Bataan to the southwest and Zambales to the west. Its capital is the City of San Fernando. Angeles City is the largest LGU but while geographically within Pampanga, it is classified as a first-class, highly urbanized city and has been governed independently of the province since it received its charter in 1964. The name ''La Pampanga'' was given by the Spaniards, who encountered natives living along the banks (''pampáng'') of the Pampanga River. Its creation in 1571 makes it the first Spanish province on Luzon Island (Cebu in Visayas is older as it was founded by the Spaniards in 1565). The town of Villa de Bacolor in the province bri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines. Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus ''Fortunella'') and another species of ''Citrus'' (in this case probably the mandarin orange). Names Calamansi is the Philippine English spelling of Tagalog ''kalamansi'' (), and is the name by which it is most widely known in the Philippines. In parts of the United States (notably Florida), calamansi is also ... [...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] |
Karahi
A ''karahi'' (; as, কেৰাহী, kerahi, bn, কড়া, koṛā, hi, कड़ाही, kaṛāhī, Marathi: कढई, ur, ; also ''kadai, kerahi, karai, kadhi, kadahi, kadhai'' ''sarai'', or ''cheena chatti'') is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Afghan, Pakistani, Bangladeshi, Nepalese and Caribbean cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, a ''karahi'' resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials. History Karahi or Kadahi comes from the Prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita. The Karahi vessel is first mentioned in the Vedas as bharjanapatra. Use ''Karahi'' serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as ''samosa'' and fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Karahi
Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a chicken dish from South Asia. It is noted for its spicy taste and is notable in Pakistani and North Indian cuisine. The dish is prepared in a karahi A ''karahi'' (; as, কেৰাহী, kerahi, bn, কড়া, koṛā, hi, कड़ाही, kaṛāhī, Marathi: कढई, ur, ; also ''kadai, kerahi, karai, kadhi, kadahi, kadhai'' ''sarai'', or ''cheena chatti'') is a type of thi ... (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish. Cumin, green chilis, ginger, garlic, tomatoes and cilantro are key to the flavor of the dish. It is usually served with naan, roti or rice. This dish is one of the hallmarks of Indian and Pakistani cuisine. References Pakistani cuisine Indian cuisine Indian chicken dishes Spicy foods {{india-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pata Tim
''Pata tim'', also spelled ''patatim'', is a Filipino braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with ''muscovado'' sugar. It also commonly includes '' péchay'' and mushrooms. The dish is commonly served in regions in the Philippines with large Chinese Filipino populations, especially in the Binondo district of Manila. Origin ''Pata tim'', like the more common ''humbà'', is derived from the Chinese red braised pork. It is closer to the original dish than ''humbà'', in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino '' paksiw na pata'', but it does not use vinegar or uses only a very small amount of it. Like ''humbà'', it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and '' patis''. The name, ''Pata tim'', as part of the Filipino language is originally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macau
Macau or Macao (; ; ; ), officially the Macao Special Administrative Region of the People's Republic of China (MSAR), is a city and special administrative region of China in the western Pearl River Delta by the South China Sea. With a population of about 680,000 and an area of , it is the most densely populated region in the world. Formerly a Portuguese colony, the territory of Portuguese Macau was first leased to Portugal as a trading post by the Ming dynasty in 1557. Portugal paid an annual rent and administered the territory under Chinese sovereignty until 1887. Portugal later gained perpetual colonial rights in the Sino-Portuguese Treaty of Peking. The colony remained under Portuguese rule until 1999, when it was transferred to China. Macau is a special administrative region of China, which maintains separate governing and economic systems from those of mainland China under the principle of " one country, two systems".. The unique blend of Portuguese and Chinese arc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siopao
''Siopao'' (), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese ''baozi'', introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants. Description Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period. The name is derived from Philippine Hokkien ''sio-pau'' (). Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Mon Luk at the turn of the 20th century. Siopao differs from the baozi in that it is much larger and is eaten held in the hands like a sandwich. It also uses different traditional fillings. The most common fillings are pork ''asado'' (indigenized braised version of the Cantonese ''char siu'') and '' bola-bola'' (literally "meatball", a combination of pork, chicken, beef, shrimp or salted duck ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humba
''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (''tausi'') sweetened with ''muscovado'' sugar. It also commonly includes hard-boiled eggs and banana blossoms. Origin ''Humba'' is derived from the Chinese red braised pork belly (Hokkien ; also known in Mandarin ) introduced to the Philippines via Hokkien immigrants, but it differs significantly from the original dish in that Filipino ''humba'' has evolved to be cooked closer to Philippine ''adobo'', using a lot more vinegar. ''Humba'' also does not traditionally use rice wine, ginger, chilis, or five-spice powder; and it commonly use additional ingredients like banana flowers or pineapples, which are absent in the original dish. Regardless, traces of its Chinese origin is still evident in the primary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Five Spice
Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional Chinese elements. Ingredients While there are many variants, a common mix is:Chinese Five Spice at The Epicentre * Star anise () * Cloves () * Chinese cinnamon () * Sichuan pepper () * |
Star Anise
''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of ''I. verum'' which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). Etymology and nomenclature ''Illicium'' comes from the Latin ''illicio'' meaning "entice" or "seduce".Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 210, 400 ''Verum'' means "true" or "genuine". The name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkien
The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in Taiwan, and it is also widely spoken within the Chinese diaspora in Singapore, Indonesia, Malaysia, the Philippines and other parts of Southeast Asia; and by other overseas Chinese beyond Asia and all over the world. The Hokkien 'dialects' are not all mutually intelligible, but they are held together by ethnolinguistic identity. Taiwanese Hokkien is, however, mutually intelligible with the 2 to 3 million speakers in Xiamen and Singapore. In Southeast Asia, Hokkien historically served as the '' lingua franca'' amongst overseas Chinese communities of all dialects and subgroups, and it remains today as the most spoken variety of Chinese in the region, including in Singapore, Malaysia, Indonesia, Philippines and some parts of Indochina (part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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