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Pinatisan
''Pinatisan'' is a Filipino cooking process consisting of meat (usually chicken, pork, or beef) braised in ''patis'' (fish sauce), garlic, ginger, onion, black peppercorns, and bay leaves. Some recipes also add non-traditional ingredients like tomatoes, chili peppers, and other herbs and spices. Vinegar may also be added. It is very similar to '' binagoongan'', which is made using fermented shrimp ('' bagoong'', which are also used to make fish sauce). It is also similar to Philippine adobo and ''paksiw'', but is distinguished by the primary use of fish sauce in place of vinegar (''pinatisan'' literally means " ookedwith ''patis''"). ''Pinatisan'' has a strong umami flavor rather than the characteristic sour and sweet flavor of adobo. See also * Piaparan * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' ( coconut milk). Literally translated, ''ginataan'' means "done with coconut milk" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binagoongan
''Binagoongan'' is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in ''bagoong alamang'' (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to ''pinatisan'' which is cooked with '' patis'' (fish sauce), one of the by-products of fermenting '' bagoong''. See also *Stir fried water spinach *Kinilnat * Piaparan * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' ( coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the ... References Philippine cuisine {{Phili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Adobo
Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. History The cooking method for the Philippine ''adobo'' is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all of which are linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binagoongan
''Binagoongan'' is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in ''bagoong alamang'' (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to ''pinatisan'' which is cooked with '' patis'' (fish sauce), one of the by-products of fermenting '' bagoong''. See also *Stir fried water spinach *Kinilnat * Piaparan * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' ( coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the ... References Philippine cuisine {{Phili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ham Hock
__NOTOC__ A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot ( trotter), but rather the extreme shank end of the leg bone. Uses Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essential ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree (''Umbel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataan
''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ''ginataan'', but distinct from one another. During the Spanish colonial era, the ''ginataan'' was brought to Mexico through the Manila galleons that docked in Acapulco. Today, it has become naturalized on the Guerrero coast, like the ''zambaripao'' or the ''tuba''. In Spanish it is called ''guinatán''. Terminology ''Ginataan'' usually refers to dishes which are eaten with rice during the major meals of the day. It normally follows the form "''ginataan na/ginataang'' + (whatever it is cooked with)" or "(dish name) + ''sa gatâ''". For example, ''ginataang hipon'' refers to shrimp cooked in coconut milk, ''ginataang gulay'' to an assortment of vegetables cooked in coconut mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piaparan
''Piaparan'', also known as ''pipaparan'', ''piaran'', or ''piarun'', is a Filipino dish consisting of meat (usually chicken) or seafood cooked in a coconut milk-based broth with grated coconut, garlic, onions, ginger, turmeric, young wild shallots (''sakurab''), labuyo chili, and various vegetables and spiced with ''palapa''. It originates from the Maranao people of Lanao del Sur. ''Piaparan'' means "shredded coconut" in Maranao and is a type of ginataan. See also *List of chicken dishes *Tinola *Tiyula itum ''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the ... References Philippine chicken dishes Foods containing coconut {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paksiw
''Paksiw'' () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked. ''Pinangat na isda'' may sometimes also be referred to as ''paksiw'', though it is a different but related dish that uses sour fruits like calamansi, ''kamias'' (bilimbi) or ''sampalok'' (tamarind) to sour the broth rather than vinegar. Types ''Paksiw'' refers to a wide range of very different dishes that are cooked in a vinegar broth. They include the following: ''Ginataang paksiw na isda'' A common variant of ''ginataang isda'' (fish in coconut milk) that adds vinegar to sour the broth. This variant combines the ''ginataan'' and ''paksiw'' methods of cooking in Filipino cuisine. ''Inun-unan'' ''Inun-unan'' or ''inun-onan'' is a notable Visayan version of the fish ''paksiw'' dish spiced primarily with ginger, as well as onions, shallots, pepper, salt, and sometimes siling haba chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') *Herrings - ''Clupeo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patis (sauce)
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The preparation of bagoóng can vary regionally in the Philippines. Types Bagoóng is usually made from a variety of fish species, including the following: *Anchovies - known as ''dilis'', ''monamon'', ''bolinaw'', or ''gurayan'' (''Stolephrus'' and ''Encrasicholina'' species) * Round scads - known as ''galunggóng'' or ''tamodios'' (''Decapterus'' species) * Bonnetmouths ( redbait or rubyfish) - known as ''terong'' (''Emmelichthys nitidus'', ''Emmelichthys struhsakeri'', and ''Plagiogeneion rubiginosum'') *Ponyfish - known as ''sapsáp'' (''Leiognathus'', ''Photopectoralis'', and ''Equulites'' species) *Rabbitfish - known as ''padas'' ('' Siganus'' species) * Bar-eyed gobies - known as ''ipon'' (''Glossogobius giuris'') * Herrings - ''Clupe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Peppercorn
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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