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Filipino Cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano people, Ilocano, Pangasinan people, Pangasinan, Kapampangan people, Kapampangan, Tagalog people, Tagalog, Bicolano people, Bicolano, Visayan, Chavacano, and Maranao people, Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian peoples, Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese cuisine, Chinese, Spanish cuisine, Spanish, and American cuisine, American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Food
The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of 7,641 islands, with a total area of roughly 300,000 square kilometers, which are broadly categorized in three main geographical divisions from north to south: Luzon, Visayas, and Mindanao. With a population of over 110 million, it is the world's twelfth-most-populous country. The Philippines is bounded by the South China Sea to the west, the Philippine Sea to the east, and the Celebes Sea to the south. It shares maritime borders with Taiwan to the north, Japan to the northeast, Palau to the east and southeast, Indonesia to the south, Malaysia to the southwest, Vietnam to the west, and China to the northwest. It has diverse ethnicities and a rich culture. Manila is the country's capital, and its most populated city is Quezon City. Both are within Metro Manila. Negritos, the archipelago's earliest inhabitants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cozido
() or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literally means "boiled hing. In Portuguese, the word ''cozido'' means "cooked", "boiled" or "baked", being the past participle of the verb ''cozer'' ("to cook", "to boil", or "to bake"). Preparation and ingredients Cocido is made of various meats (pork, beef, chicken, and mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (''garbanzos''). Other foods (such as eggs or cheese) can be added before serving. Due to the wide regional diversity of the dish, the word ''cocido'' is typically followed by the place of origin (e.g., '' madrileño'', ', '' lebaniego'', '). The basic method of preparation involves slow cooking over low heat. ''Cozido'' may be prepared with a wide variety of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinakbet
(also called ) is a traditional Filipino cuisine, Filipino vegetable dish that originates from the Ilocos Region of the Philippines. The dish consists of a variety of vegetables and flavored with Bugguong, bugguóng munamón (bagoóng isdâ or fermented anchovies) or armáng (alamáng or fermented Shrimp paste, shrimp or Shrimp paste, krill paste). It is commonly served as a side dish and is often accompanied by rice and grilled or fried meat or seafood. Etymology The etymology of ''pinakbet'' traces back to the Ilocano language, Iloco (Ilocano) word ''pinakebbet'', which is derived from the root word ''kebbet'', meaning ''"shriveled"'' or ''"dried up."'' This refers to the visual transformation of the vegetables as they cook, where their moisture evaporates and they shrink in size. The prefix ''pina-'' in Ilocano often conveys a sense of something being done or prepared, giving the term ''pinakebbet'' the meaning of vegetables that have been "shriveled" or "shrunk" through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut Sauce
Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satay, poured over vegetables as salad dressing such as in ''gado-gado'', or as a dipping sauce. Ingredients Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency of a peanut sauce mainly reflect the amount of water being mixed in it. Regional Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is skinned and cut into shorter lengths for sale. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Versions Oxtail is the main ingredient of the Italian dish '' coda alla vaccinara'' (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for terrine-like , the Eastern European aspic dish, also prepared from cows' knees, pig trotters or ears. Stewed oxtail cooked with lima beans or ''lablab'' —both known as butter beans— or br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kare-kare
Kare-kare is a Filipino cuisine featuring a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables. Condiments and other flavorings are usually added. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, ''ginisáng bagoóng'' (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Other seasonings are added at the table. Variants may include goat meat or (rarely) chick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afritada
''Afritada'' is a Philippine dish consisting of Chicken as food, chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers. It is served on white rice and is a common Filipino meal. It can also be cooked with seafood. Etymology The name ''afritada'' is derived from Spanish language, Spanish ''wikt:fritada, fritada'' ("Frying, fried"), referring to the first step of the preparation in which the meat is pan-fried before simmering in the tomato sauce. Description ''Afritada'' is a braised dish. It is first made by sautéing diced meat with vegetables including onions, garlic, and tomato paste, carrots, potatoes and bell peppers and spices. The mixture is simmered until the vegetables are cooked. It is served on white rice. Variants ''Afritada'' has different names based on the main ingredients of the dish. The most common ones are ''afritadang manok'' (chicken ''afritada''), ''afritadang baka'' (beef ''afritada''), and ''afritadang b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pochero
Puchero is a type of stew originally from Spain, prepared in Yucatán Peninsula, Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the Autonomous communities of Spain, autonomous communities of Andalusia and the Canary Islands. The Spanish word "''puchero''" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. The dish is essentially equivalent to the ''cocido'' of Spain but lacks colorants (such as paprika) and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes. Andalusian puchero In Andalusia, ''puchero'' was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork or Chicken as food, chicken), bacon, cured bones (such as those of the j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechado
Mechado is a braised beef dish originating from the Philippines inspired by the Mexican dish called Menudo which the Filipinos adopted during the colonial period. Soy sauce and calamansi fruits are key ingredients in the braising liquid. Etymology The name ''mechado'' is derived from the Spanish verb ''mechar'', meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. The term was adopted as ''mitsa'' in accordance with Filipino orthographic conventions, though the spelling ''mitsado'' for the dish is unorthodox and rarely seen. Preparation The traditional version of the dish is done by inserting strips of pork fatback into thick cuts of inexpensive beef (specifically the chuck) to provide both succulence and flavor. The larded beef is then marinated in soy sauce, calamansi, and black pepper. They are then quickly browned on all sides in hot oil and then braised in the marinade with the addition of beef broth, onions, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaldereta
Kaldereta or caldereta is a goat meat stew from the Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot .... Variations of the dish use beef, chicken, or pork. Commonly the goat meat is stewed with vegetables and liver paste. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities. Caldereta's name was derived from the Spanish word ''caldera,'' meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines. It also has similarities with afritada and mechado because it uses tomatoes, potatoes, carr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Adobo
Philippine ''adobo'' (from : "marinade", "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It is often 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 Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques 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 linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (raw seafood in vinegar and spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a type of sandwich in Mexico * a type of omelette in northern Tagalog-speaking areas of the Philippines. Etymology The word comes from the Spanish ''torta'' (), itself from Late Latin ''torta'', an abbreviation of ''torta panis'' ("twisted bread"). 'Torth' – Welsh for 'loaf' is of the same derivation (Latin: torta). The English word "tart" is related. Cakes Latin America and Spain In some countries of Latin America, the word ''torta'', in a very common usage, is for sweet cakes (tortes), such as a Wedding cake, wedding or birthday cake. This meaning is also present in other European languages. For example, the Italian language, Italian ''torta'', German language, German ''Torte'' or French language, French ''tarte''. In Mexico, "t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
