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Tocino
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly. Spain In Spain, as in Venezuela (where bacon is "tocineta"), the word ''tocino'' refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such as ''cocido''. Philippines In making ''tocino'' in the Philippines, the pork belly meat is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are combined in a container, and the meat strips are sprinkled with the mixture and stacked in a container, which is covered and refrigerated for three days to cure. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tocino De Cerdo-2006
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly. Spain In Spain, as in Venezuela (where bacon is "tocineta"), the word ''tocino'' refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such as ''cocido''. Philippines In making ''tocino'' in the Philippines, the pork belly meat is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are combined in a container, and the meat strips are sprinkled with the mixture and stacked in a container, which is covered and refrigerated for three days to cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tocino
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly. Spain In Spain, as in Venezuela (where bacon is "tocineta"), the word ''tocino'' refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such as ''cocido''. Philippines In making ''tocino'' in the Philippines, the pork belly meat is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are combined in a container, and the meat strips are sprinkled with the mixture and stacked in a container, which is covered and refrigerated for three days to cure. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicaragua
Nicaragua (; ), officially the Republic of Nicaragua (), is the largest country in Central America, bordered by Honduras to the north, the Caribbean to the east, Costa Rica to the south, and the Pacific Ocean to the west. Managua is the country's capital and largest city. , it was estimated to be the second largest city in Central America. Nicaragua's multiethnic population of six million includes people of mestizo, indigenous, European and African heritage. The main language is Spanish. Indigenous tribes on the Mosquito Coast speak their own languages and English. Originally inhabited by various indigenous cultures since ancient times, the region was conquered by the Spanish Empire in the 16th century. Nicaragua gained independence from Spain in 1821. The Mosquito Coast followed a different historical path, being colonized by the English in the 17th century and later coming under British rule. It became an autonomous territory of Nicaragua in 1860 and its northernmost part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mofongo
Mofongo () is a Puerto Rican dish with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (''chicharrón'') or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb. Origin and history Mofongo's roots lead to the African fufu, mixed with some Spanish and Taíno influences. Fufu is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as Cuba ''(fufu de plátano'' and ''machuquillo)'', Dominican Republic ''(mangú)'', Haiti ''(Tom Tom)'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Egg
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With contin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Egg
A fried egg, also known as sunny-side up is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day. Regional adaptations and specialities Austria, Germany, and Switzerland Fried eggs ('; singular ') are a crucial part of such traditional German dishes as ' (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or ' / ' / ''Fernfahrerschnitzel'' ("trucker's schnitzel") – a similarly prepared fried egg served on a '. Fried eggs over (or side-by-side with) pan-fried potatoes is another common dish, sometimes served with spinach as a third component of the meal. Some German cooks break the yolk and distribute it across the surface of the white during the frying. All of the above are typically lunch, rather than breakfast, dishes, although eggs thems ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portmanteau
A portmanteau word, or portmanteau (, ) is a blend of wordsGarner's Modern American Usage , p. 644. in which parts of multiple words are combined into a new word, as in ''smog'', coined by blending ''smoke'' and ''fog'', or ''motel'', from ''motor'' and ''hotel''. In , a portmanteau is a single morph that is analyzed as representing two (or more) underlying s. When portmanteaus shorten es ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tosilog
''Silog'' is a class of Filipino breakfast dishes containing ''sinangag'' (fried rice) and ''itlog'' (egg; in context, fried egg). They are served with various viands or ''ulam'', usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the ''silog''; for example, the former three would be known as tapsilog, longsilog, and hamsilog. History The first type of silog to be named as such was the '' tapsilog''. It was originally intended to be quick breakfast or late-night hangover fare. It developed from ''tapsi'', which referred to meals of beef ''tapa'' and ''sinangag'' with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called ''tapahan'' or ''tapsihan'' in Filipino. The term ''tapsilog'' was originally established in the 1980s and came from the Tapsi ni Vivian ("Vivian's Tapsi") restaurant in Marikina. According to Vivian del Rosario, owner of Tapsi ni Vivian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapampangan Language
Kapampangan or Pampangan is an Austronesian language, and one of the eight major languages of the Philippines. It is the primary and predominant language of the entire province of Pampanga and southern Tarlac, on the southern part of Luzon's central plains geographic region, where the Kapampangan ethnic group resides. Kapampangan is also spoken in northeastern Bataan, as well as in the provinces of Bulacan, Nueva Ecija, and Zambales that border Pampanga. It is further spoken as a second language by a few Aeta groups in the southern part of Central Luzon. The language is known honorifically as ('breastfed, or nurtured, language'). Classification Kapampangan is one of the Central Luzon languages of the Austronesian language family. Its closest relatives are the Sambalic languages of Zambales province and the Bolinao language spoken in the towns of Bolinao and Anda in Pangasinan. These languages share the same reflex of the proto-Malayo-Polynesian *R. History ''Kapampangan'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kapampangan People
The Kapampangan people ( pam, Taung Kapampangan), Pampangueños or Pampangos, are the sixth largest ethnolinguistic group in the Philippines, numbering about 2,784,526 in 2010. They live mainly in the provinces of Pampanga, Bataan and Tarlac, as well as Bulacan, Nueva Ecija and Zambales. Overview The province of Pampanga is the traditional homeland of the Kapampangans. Once occupying a vast stretch of land that extended from Tondo to the rest of Central Luzon, huge chunks of territories were carved out of Pampanga so as to create the provinces of Bulacan, Bataan, Nueva Ecija, Aurora and Tarlac.Henson, Mariano A. 1965. ''The Province of Pampanga and Its Towns: A.D. 1300–1965''. 4th ed. revised. Angeles City: By the author. As a result, Kapampangans now populate a region that extends beyond the political boundaries of the small province of Pampanga. In the province of Tarlac, the indigenous population of Tarlac City and the municipalities of Bamban, Capas and Concepcion are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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