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Sinigang
''Sinigang'' is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: ''sampalok''), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine. The soup is usually accompanied by rice. In 2021, ''sinigang'' was rated as the world's best vegetable soup by TasteAtlas. Origin ''Sinigang'' means "stewed ish, it is a nominalized form of the Tagalog verb ''sigang'', "to stew". While present nationwide, ''sinigang'' is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like ''linarang'') are regarded as different dishes and differ in the ingredients used. Fish sauce is a common condiment for the stew. Ingredients ''Sinigang'' is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino 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] |
Phanera Purpurea
''Bauhinia purpurea'' is a species of flowering plant in the family Fabaceae, native to the Indian subcontinent and Myanmar, and widely introduced elsewhere in tropical and subtropical areas of the world. Common names include orchid tree, purple bauhinia, camel's foot, butterfly tree, and Hawaiian orchid tree. Description ''Bauhinia purpurea'' is a small to medium-size deciduous tree growing to tall. The leaves are long and broad, rounded, and bilobed at the base and apex. The flowers are conspicuous, pink, and fragrant, with five petals. The fruit is a pod long, containing 12 to 16 seeds. Leaves are alternate. Cultivation In the United States of America, the tree grows in Hawaii, coastal California, southern Texas, and southwest Florida. ''Bauhinia'' × ''blakeana'' is usually propagated by grafting it onto ''B. purpurea'' stems. Uses The young leaves and flowers of ''Bauhinia purpurea'' are edible. In the Philippines, ''B. purpurea'' is known as ''alibangbang'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagalog People
The Tagalog people ( tl, Mga Tagalog; Baybayin: ᜋᜅ ᜆᜄᜎᜓᜄ᜔) are the largest ethnolinguistic group in the Philippines, numbering at around 30 million. An Austronesian people, the Tagalog have a well developed society due to their cultural heartland, Manila, being the capital city of the Philippines. They are native to the Metro Manila and Calabarzon regions of southern Luzon, and comprise the majority in the provinces of Bulacan, Bataan, Nueva Ecija and Aurora in Central Luzon and in the islands of Marinduque and Mindoro in Mimaropa. Etymology The commonly perpetuated origin for the endonym "Tagalog" is the term ''tagá-ilog'', which means "people from longthe river" (the prefix ''tagá-'' meaning "coming from" or "native of"). However, this explanation is a mistranslation of the correct term ''tagá-álog'', which means "people from the ford". Historical usage Before the colonial period, the term "Tagalog" was originally used to differentiate river dwelle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linarang
''Linarang'', also known as ''larang'' or ''nilarang'', is a Filipino fish stew originating from the Central Visayas islands. It is made with fish in a spicy and sour coconut milk-based broth with garlic, red onions, tomatoes, fermented black beans (''tausi''), chilis, and sour fruits. Etymology The name ''linarang'' or ''nilarang'' (lit. "done as ''larang''"), is the affixed form of the Cebuano verb ''larang'', meaning "to stew with coconut milk and spices". The word is originally a synonym of the ''ginataan'' cooking process (''ginat-an'' or ''tinunoan'' in Cebuano), but has come to refer exclusively to this particular dish. Description ''Linarang'' is prepared by first sautéing the fish with garlic, red onions, and tomatoes. It is then added to a broth with fermented black beans (''tausi''), chilis, and a souring agent. The souring agent is usually bilimbi (''iba''), unripe mangoes, or tamarind (''sambag''), but can also be any sour fruit. Variations ''Linarang'' can va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinangat Na Isda
''Pinangat na isda'', also called ''pangat na isda'', is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol. It can also be used to cook shrimp. It is similar to ''sinigang'', but it is not as tart. ''Pinangat na isda'' may also sometimes be referred to as ''paksiw'', a related but different dish which primarily uses vinegar to sour the broth. ''Pinangat na isda'' is also commonly confused with '' laing'' (also called ''pinangat na laing'' or ''pinangat na gabi''), a Bicolano dish also known simply as ''pinangat''. But they are different dishes. See also *Ginataang isda * Linarang *Sinampalukan *Tinola *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 Fi ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagalog Language
Tagalog (, ; ; '' Baybayin'': ) is an Austronesian language spoken as a first language by the ethnic Tagalog people, who make up a quarter of the population of the Philippines, and as a second language by the majority. Its standardized form, officially named ''Filipino'', is the national language of the Philippines, and is one of two official languages, alongside English. Tagalog is closely related to other Philippine languages, such as the Bikol languages, Ilocano, the Bisayan languages, Kapampangan, and Pangasinan, and more distantly to other Austronesian languages, such as the Formosan languages of Taiwan, Indonesian, Malay, Hawaiian, Māori, and Malagasy. Classification Tagalog is a Central Philippine language within the Austronesian language family. Being Malayo-Polynesian, it is related to other Austronesian languages, such as Malagasy, Javanese, Indonesian, Malay, Tetum (of Timor), and Yami (of Taiwan). It is closely related to the languages spoken in the Bi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nominalization
In linguistics, nominalization or nominalisation is the use of a word that is not a noun (e.g., a verb, an adjective or an adverb) as a noun, or as the head of a noun phrase. This change in functional category can occur through morphological transformation, but it does not always. Nominalization can refer, for instance, to the process of producing a noun from another part of speech by adding a derivational affix (e.g., the noun ''legalization'' from the verb ''legalize''), but it can also refer to the complex noun that is formed as a result. Nominalization is also known as "nouning". Some languages simply allow verbs to be used as nouns without inflectional difference (conversion or zero derivation), while others require some form of morphological transformation. English has cases of both. Nominalization is a natural part of language, but some instances are more noticeable than others. Writing advice sometimes focuses on avoiding overuse of nominalization. In various langu ... [...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] |
Mango
A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the "Southeast Asian type". Other species in the genus ''Mangifera'' also produce edible fruits that are also called "mangoes", the majority of which are found in the Malesian ecoregion. Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, green, or orange. Mango is the national fruit of India, Pakistan and the Philippines, while the mango tree is the national tree of Bangladesh. Etymology The English word ''mango'' (plural "mangoes" or "mangos") originated in the 16th century from the Por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Sinegang
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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