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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 language, Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the gene ... References Filipino cuisine {{Phi ...
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Stir Fried Water Spinach
Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (''Ipomoea aquatica'') is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Indonesian, Burmese, Cambodian, Filipino, Malaysian, Singaporean, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia. Dish names The dish is known by many names including ''tumis kangkung'' or ''cah kangkung'' in Indonesia; ''kangkong goreng'' in Malaysia; ''ginisang kangkóng'' or ''adobong kangkóng'' in the Philippines; ''pad pakboong'' (ผัดผักบุ้ง) in Thai; ''rau muống xào'' in Vietnam; stir fry ''kong xin cai'' (空心菜) in Mandarin (China); stir fry ''tung choy'' or ''ong choy'' (通菜) in Cantonese (China); ''khteah tuk chien cha'' (ខ្ទះទឹកចៀនឆា) in Khmer ...
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Bagoong Alamang
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables. History Shrimp paste originated in continental Southeast Asia, probably among the Cham and Mon people, from where it spread southwards to insular Southeast Asia. In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient Sundanese scriptures, ''Carita Purwaka Caruban Nagari'' and ''Mertasinga'', had been around before sixth century. According to ''Carita Purwaka Caruban Nag ...
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Shrimp Paste
Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either cut into blocks or sold in bulk. It is an essential ingredient in many curry, curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in Dip (food), dip for fish or vegetables. History Shrimp paste originated in continental Southeast Asia, probably among the Cham people, Cham and Mon people, from where it spread southwards to insular Southeast Asia. In Java, fermented shrimp paste (''trasi'' or ''terasi''), as mentioned in two ancient Sundanese language, Sundanese scriptures, ''Car ...
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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 language, Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done w ...
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Philippine 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 ...
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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 language, Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done w ...
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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 This is a list of chicken dishes. Chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 year ... * Tinola * Tiyula itum References Philippine chicken dishes Foods containing coconut {{Philippines-cuisine-stub ...
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Kinilnat
''Kinilnat'', or ''ensalada'', is an Ilocano salad. Unlike some Western salads, accompanies the main course as a side dish. The leaves, shoots, blossoms, immature fruits or other parts of the vegetables are blanched, drained and dressed with (anchovy paste) or (fish sauce), and sometimes souring agents like , (tomatoes), or (vinegar). Additionally, it can be seasoned with freshly ground (ginger) or ( chilis). Common vegetables include: * , sweet potato leaves and shoots * , bittermelon unripe fruits and leaves * , string bean shoots and young pods * , calabaza shoots and blossoms * , chayote shoots * , amaranth leaves * , moringa leaves and blossoms * , cabbage leaves * , West Indian pea blossoms * , winged bean pods *, hyacinth bean pods *, banana blossoms * , fern shoots See also * Binagoongan * Dinengdeng *Kilawin *List of salads Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or gra ...
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Bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng isdâ'') or krill or shrimp paste (''bagoóng 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' ...
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White Rice
White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ( hulled), it is polished, resulting in rice with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions, and types ...
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