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Papaitan
or ''papaitan'' (lit. "to akebitter") is a Filipino- Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as ). This gives the stew its signature bitter flavor profile or "" (lit. "bitter"), a flavor profile commonly associated with Ilocano cuisine. Similar to other Ilocano meat dishes, does not contain any vegetables other than those used for flavoring. Various offal include tripe, kidneys, liver, heart, intestines, pancreas, and spleen. Hide and blood may also be added. Alternately, it can be made with beef when goat is not available. It also goes by the name from the Spanish term "" meaning "to parboil". In Vigan and Pangasinan, made with beef is known as . It is enjoyed as a main dish served with rice or as (appetizer) with alcohol. One researcher has suggested that the consumption of may be an underlying display of machismo, not dissimilar to extreme chili-eating competitions. Nevertheless, the consumption of bitter food ... [...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] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sancocho
Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth. Variations In Puerto Rico, sancocho is considered a fairly rustic dish. It is made with chicken and smoked ham (sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish and salted cod cooked in coconut milk and ginger with rice dumplings (caldo santo). There are several versions and every household has their own take on sancocho, but a true Puerto Rican sancocho always calls for corn on the cob, a variety of tubers, squash, green bananas, and meat. The hearty stew is served with a small bowl of rice, pique criollo, tostones, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language In The Philippines
Spanish was the official language of the Philippines from the beginning of Spanish rule in the late 16th century, until sometime during the Philippine–American War (1899-1902) and remained co-official, along with English, until 1973. It was at first removed in 1973 by a constitutional change, but after a few months it was re-designated an official language by presidential decree. With the present Constitution, Spanish was changed into an auxiliary or "optional and voluntary language". It was the language of the Philippine Revolution and the country's first official language, as proclaimed in the Malolos Constitution of the First Philippine Republic in 1899. It was the language of commerce, law, politics and the arts during the colonial period and well into the 20th century. It was the main language of many classical writers and Ilustrados such as José Rizal, Antonio Luna and Marcelo del Pilar. It is regulated by the Academia Filipina de la Lengua Española, the main Span ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
