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Halabos Na Hipon
''Halabós'' is a Filipino cooking process consisting of fresh shrimp, crab, or other crustaceans cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce. Etymology ''Halabós'' (also spelled ''halbus'', ''hablos'', or ''halbos'') is a verb meaning "to scald in saltwater" in the Tagalog language. Description ''Halabós'' is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added. ''Halabós'' dishes are usually prefixed by "''halabós na''" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Dish
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically ... References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zamboanga Peninsula
Zamboanga Peninsula (; ; ) is an administrative region in Mindanao, Philippines, designated as Region IX. It consists of the provinces of Zamboanga del Norte, Zamboanga Sibugay and Zamboanga del Sur, and the cities of Isabela and Zamboanga City. The region was previously known as Western Mindanao. Pagadian serves as the regional center, while Zamboanga City is the region's commercial and industrial center. Etymology The name of Zamboanga is the Hispanicized spelling of the Sinama term for "mooring place" - ''samboangan'' (also spelled ''sambuangan''; and in Subanen, ''sembwangan''), from the root word ''samboang'' ("mooring pole"). "Samboangan" was the original name of Zamboanga City, from where the name of the peninsula is derived from. "Samboangan" is well-attested in Spanish, British, French, German, and American historical records from as far back as the 17th century. This is commonly contested by folk etymologies which instead attribute the name of Zamboanga t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okoy
''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. ''Okoy'' are sometimes dyed bright orange with '' achuete'' seeds. ''Okoy'' has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. ''Okoy'' batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp. Etymology According to Filipino linguist Gloria Chan-Yap, the name ''okoy'' comes from Hokkien ''ō+kuè'', meaning "cake made from taro". However, they ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pininyahang Hipon
''Pininyahang hipon'' (lit. "shrimp with pineapples"), is a Filipino dish consisting of shrimp cooked in coconut milk, pineapples, tomatoes, onions, and various spices. It is a sweet variant of ''ginataang hipon'' (shrimp in coconut milk). It is commonly cooked with leftover shrimp from '' halabos na hipon'' dishes. See also * Ginataang hipon * Halabos * Pininyahang manok * List of shrimp dishes This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many different dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * ... References External links * {{Shrimps and prawns as food, state=expanded Philippine seafood dishes Pineapple dishes Shrimp dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Shrimp Dishes ...
This is a list of notable shrimp dishes. It includes dishes that use shrimp as a primary ingredient. Many different dishes are prepared using shrimp. Shrimp dishes Unsorted * Drunken shrimp * Karides güveç * Prawn Rougaille * Prawn soup * Shrimp in fish sauce See also * Fried shrimp: various kinds of fried shrimp * List of seafood dishes * Lists of prepared foods References {{Lists of prepared foods Shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino"), while others are simply described (" fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Hipon
''Ginataang hipon'' is a Filipino language, Filipino seafood soup made from shrimp (''hipon'') in coconut milk (''gata'') and spices. It differs from other types of ''ginataan'' (which also commonly include shrimp), in that it does not use vegetables. It is a type of ''ginataan''. Variants of the dish include ''ginataang curacha'' and ''ginataang sugpo'', which use spanner crabs and Shrimp and prawn as food, prawn (or Lobster meat, lobster), respectively, in place of shrimp. Description ''Ginataang hipon'' is one of the simpler types of ''ginataan''. The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, ''patis (fish sauce), patis'' (fish sauce) or ''bagoong alamang'' (shrimp paste), and salt and pepper to taste. It can also be spiced with ''siling haba'' or ''labuyo'' peppers. The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked. Some reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curacha Alavar
''Curacha Alavar'', sometimes referred to as ''curacha con salsa Alavar'' ("Curacha with Alavar sauce") in Chavacano a Spanish-based creole language, is a Filipino dish made from spanner crabs (''curacha''), garlic, ginger, salt, and Alavar sauce. The key ingredient is the Alavar sauce, a secret blend of coconut milk, '' taba ng talangka'' (crab roe paste), and various spices. It is a regional specialty of Zamboanga City. The sauce was invented by Maria Teresa Camins Alavar and originally served in the Alavar Seafood Restaurant. The restaurant now sells the original Alavar sauce recipe in packets. It is a variant of the traditional '' ginataang curacha'' (curacha in coconut milk). The recipe can also be made with mud crabs (''cangrejo'') or prawns (''locon''). See also * Ginataang hipon * Halabos * Ginataan ''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino language, Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Lite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curacha
''Ranina ranina'', also known as the Huỳnh Đế crab, (red) frog crab or spanner crab, is a species of crab found throughout tropical and subtropical habitats. It is often fished for its meat. Description It may grow up to long, and may weigh up to . The carapace is wider at the front, reddish brown in color, with ten white spots. ''Ranina ranina'' is mainly nocturnal, and remains buried in the sand during the day. ''Ranina ranina'' is easily distinguished from other crab species in its habitat due to its red carapace and elongated midsection. Distribution and ecology Spanner crabs inhabit coastal waters along the east coast of Australia, from Yeppoon in Queensland to the North coast of New South Wales. There is also a population to the north of Perth in Western Australia. ''Ranina ranina'' is abundant in the coastal waters of south-western Mindanao, Philippines. These crabs are also found in the eastern coast of Africa, across the Indian Ocean to Indonesia, Japan and Hawaii ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camaron Rebosado
''Camaron rebosado'' is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a common dish in Philippine cuisine. Etymology The term ''camaron rebosado'' comes from the Spanish phrase '' camarón rebozado'' ("battered shrimp"). Due to the practice of '' seseo'' in the Spanish spoken at the time of its introduction, the latter part of the phrase was pronounced as a homophone of '' rebosado'' ("bursting"), and was thus rendered into Tagalog as . Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines. Preparation ''Camaron rebosado'' is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ranina Ranina
''Ranina ranina'', also known as the Huỳnh Đế crab, (red) frog crab or spanner crab, is a species of crab found throughout tropical and subtropical habitats. It is often fished for its meat. Description It may grow up to long, and may weigh up to . The carapace is wider at the front, reddish brown in color, with ten white spots. ''Ranina ranina'' is mainly nocturnal, and remains buried in the sand during the day. ''Ranina ranina'' is easily distinguished from other crab species in its habitat due to its red carapace and elongated midsection. Distribution and ecology Spanner crabs inhabit coastal waters along the east coast of Australia, from Yeppoon in Queensland to the North coast of New South Wales. There is also a population to the north of Perth in Western Australia. ''Ranina ranina'' is abundant in the coastal waters of south-western Mindanao, Philippines. These crabs are also found in the eastern coast of Africa, across the Indian Ocean to Indonesia, Japan and Hawaii ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macrobrachium Rosenbergii
''Macrobrachium rosenbergii'', also known as the giant river prawn or giant freshwater prawn, is a commercially important species of Palaemonidae, palaemonid freshwater prawn. It is found throughout the tropical and subtropical areas of the Indo-Pacific region, from India to Southeast Asia and Northern Australia. The giant freshwater prawn has also been introduced to parts of Africa, Thailand, China, Japan, New Zealand, the Americas, and the Caribbean. It is one of the biggest freshwater prawns in the world, and is widely Aquaculture, cultivated in several countries for food. While ''M. rosenbergii'' is considered a freshwater species, the larval stage of the animal depends on brackish water. Once the individual shrimp has grown beyond the planktonic stage and becomes a juvenile, it lives entirely in fresh water. It is also known as the Malaysian prawn, freshwater scampi (India), or cherabin (Australia). Locally, it is known as ''golda chingri'' () in Bangladesh and India, ''u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
