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Pudpod
''Pudpod'' is a smoked fish patty eaten by the Waray people in Eastern Samar, Philippines. It is usually made from ''bolinaw'' (anchovies), but can also be made from larger types of fish like tuna and shark. The fish is first cleaned and boiled and then the fins and large bones are removed. It is mixed with salt and calamansi juice and pounded flat into patties. The patties are then smoked on bamboo platforms over smouldering coconut husks for a few hours. They can be eaten as is, but are usually braised or fried. They are served (usually with dipping sauces) as an accompaniment to rice or ''lugaw'' (rice porridge). They can also be eaten with other boiled starchy food like ''camote'' ( sweet potato), ''balanghoy'' (cassava), and ''saba'' bananas. ''Pudpod'' in Visayan languages means "to pound" or "to grind". It can also refer to '' chorizo pudpud'', a different Ilonggo dish from Negros made from fried '' chorizo'' sausages without the casing. See also * Tinapa *Daing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo Pudpud
''Chorizo negrense'', also known as ''chorizo de Bacólod'', is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: ''hamonado'' (sweet) and ''recado'' (garlicky). It can be prepared smoked in a casing (known as ''tsorisong bilog''), or prepared fresh without the casing (known as ''tsorisong pudpod''). It is made with ground pork, vinegar, garlic, calamansi, soy sauce, black pepper, and coarse salt. Sugar is added to the ''hamonado'' version. See also *Chorizo de Cebu * List of sausages This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ... References {{DEFAULTSORT:Chorizo Negrense Philippine sausages ... [...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] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinilaw
''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. ''Kinilaw'' dishes are usually eaten as appetizers before a meal, or as finger food ( tl, pulutan) with alcoholic drinks. ''Kilawin'' is a meat-based preparation method quite similar but not the same as ''kinilaw'', though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses blanched and lightly grilled meat (not raw). Description The most common ''kinilaw'' dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the pr ... [...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] |
Tapa (Filipino Cuisine)
''Tapa'' is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare ''tapa'' by using thin slices of meat and curing these with salt and spices as a preservation method. ''Tapa'' is often cooked fried or grilled. When served with fried rice and fried egg, it is known as ''tapsilog,'' a portmanteau of the Tagalog words ''tapa'', ''sinangag'' (fried rice) and ''itlog'' (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment. Etymology ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian ''*tapa'', which in turn is derived from Proto-Austronesian ''*Capa''. ''Tinapa'' (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish. Dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daing
''Daing'', ''tuyô'', or ''bilad'' (literally " sun-dried" or "sun-baked") are dried fish from the Philippines. Fish prepared as ''daing'' are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time. ''Daing'' is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with ''champorado'' (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes. ''Daing'' is considered poverty food due to its relative cheapness, but has gained significance in Philippine culture as comfort food. Preparation Virtually any fish can be prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tinapa
Tinapa ''Tinapa'', a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (''Alepes melanoptera'', known locally as ''galunggong''), or from milkfish, which is locally known as ''bangus''. Though canned ''tinapa'' in tomato sauce is common and sold commercially throughout the country, it is also still produced and sold traditionally or prepared at home. ''Tinapa'' recipe mainly involves the process of washing the fish and putting it in brine for an extended amount of time (usually 5 – 6 hours), air drying and finally smoking the fish. The fish species which are commonly used for making ''tinapa'' could either be ''galunggong'' (scads) or ''bangus'' (milkfish). The term ''tinapa'' means "prepared by smoking". ''Tapa'' in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats (modern ''tapa''). also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a doublet of the Spanish word 'sausage', which was transmitted through Italian . In English, ''cho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Negros Island
Negros is the fourth largest and third most populous island in the Philippines, with a total land area of . Negros is one of the many islands of the Visayas, in the central part of the country. The predominant inhabitants of the island region are mainly called '' Negrenses'' (locally ''Negrosanons''). As of 2020 census, the total population of Negros is 4,656,945 people. From May 29, 2015 to August 9, 2017, the whole island was governed as an administrative region officially named the Negros Island Region, which comprised the highly urbanized city of Bacolod and the provinces of Negros Occidental and Negros Oriental, along with its corresponding outlying islands and islets within a total regional area of . It was created on May 29, 2015 by virtue of ''Executive Order No. 183'' issued by Benigno Aquino III, who was the president at that time. On August 9, 2017, President Rodrigo Duterte signed the Executive Order No. 38 dissolving the Negros Island Region. History Precolonia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ilonggo People
The Hiligaynon people (''mga Hiligaynon''), often referred to as Ilonggo people (''mga Ilonggo'') or Panayan people (''mga Panayanon''), are a Visayan ethnic group whose primary language is Hiligaynon, an Austronesian language of the Visayan branch native to Panay, Guimaras, and Negros. Over the years, inter-migrations and intra-migrations have contributed to the diaspora of the Hiligaynon to different parts of the Philippines. Today, the Hiligaynon form the majority in the provinces of Iloilo, Negros Occidental, Guimaras, Capiz, South Cotabato, Sultan Kudarat, and North Cotabato. Etymology of ''Hiligaynon'' and ''Ilonggo'' The demonym "Hiligaynon" is from Spanish ''Hiligueinos'' (also spelled ''Yliguenes'', ''Yligueynes'', or ''Hiligueynos''), which is derived from the older demonym "Iligan" or "Iliganon", meaning "people of the coast", from the root word ''ilig'' ("to go downstream"), referring to a river in Iloilo, Panay. During the early Spanish colonial period, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visayan Languages
The Bisayan languages or Visayan languages are a subgroup of the Austronesian languages spoken in the languages of the Philippines, Philippines. They are most closely related to Tagalog language, Tagalog and the Bikol languages, all of which are part of the Central Philippine languages. Most Bisayan languages are spoken in the whole Visayas section of the country, but they are also spoken in the southern part of the Bicol Region (particularly in Masbate and Sorsogon where several dialects of Waray language, Waray are spoken), islands south of Luzon, such as those that make up Romblon, most of the areas of Mindanao and the province of Sulu Province, Sulu located southwest of Mindanao. Some residents of Metro Manila also speak one of the Bisayan languages. Over 30 languages constitute the Bisayan language family. The Bisayan language with the most speakers is Cebuano language, Cebuano, spoken by 20 million people as a native language in Central Visayas, parts of Eastern Visayas, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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