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Lechon Kawali
''Lechon kawali'', also known as ''lechon de carajay'' or ''litsong kawali'' in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (''kawali''). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as ''sarsa ng lechon'' (lechon sauce) made from vinegar and pork liver or ''toyomansi'' (soy sauce with calamansi). When deep-fried extensively until golden brown and crispy, it becomes the Ilocano ''bagnet'', a variant of chicharon. ''Lechon kawali'' is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste ('' binagoongang kangkong''). See also *Bagnet *Lechon A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in ... References Philippine pork dishes Deep frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atchara
''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods like pork barbecue. History The name ''atchara'' originated from the Indian '' achar'', which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei. Preparation The primary ingredient is grated unripe papaya. Carrot slices, julienned ginger, bell pepper, onion, and garlic are the other vegetables in the ingredients. Raisins or pineapple chunks may be added and chilis, freshly ground black pepper, red pepper flakes, or whole peppercorns complete the mixture. Then it is mixed in a solution of vinegar, sugar/syrup, and salt preserves. The mixture is placed in airtight jars where it will keep without refrigeration; however once opened, it is preferably kept chilled to maintain its flavor. Variants *''Atcharang maasim'' (sour pickles) - is pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lechon
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name ''lechón'' (Spanish) or ''leitão'' (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig. History Many ancient recipes for suckling pig survive from Roman and Chinese cuisine. Since the pig is one of the first animals domesticated by human beings for slaughter, many references to pigs are found in human culture. The suckling pig, specifically, appears in early texts such as the sixth-century Salic law. As an example o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagnet
Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also locally known as "chicharon" or in Ilocano, is a Filipino dish consisting of pork belly (''liempo'') boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in vinegar-based sauces (usually '' sukang iloko''), '' bagoong'' (fermented fish or shrimp paste), or (more rarely) pig's blood. Etymology Bagnet came from the word ''"bagnetin"'', which means to “preserve the pork”. They are preserved by boiling and frying the slabs of pork before refrigerating, and then twice fried when ready to se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sam Oh
Oh Sang-mi, better known as Sam Oh is a South Korean television host, radio broadcaster. A Korean expatriate who has been living in the Philippines for 20 years. She can speak Tagalog and English in addition to her native Korean. She has been the main hostess of ''Rated Oh!'' on Solar Entertainment's ETC cable channel for eight seasons and a columnist of ''The Manila Times''. Oh landed the job on ETC through an audition, which was turned into a reality show. She had a morning radio show on 99.5 Hit FM (now 99.5 Play FM) entitled ''Sam Vs Sam'' with former co-host Sam YG (until Sam YG was suspended by management which led to his eventual transfer to Magic 89.9 in July 2007). By September, she was part of its replacement, ''The HiT Morning Crew'', along with the Flushmasters Sonny B & Bennii and newsgirl Christina (previously with Robi the Rascal and Boytoy Chevy Chase). That show lasted until she decided to leave radio for good to concentrate on her new television sho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Binagoongang Kangkong
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 ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Spinach
''Ipomoea aquatica'', commonly known as water spinach or kangkung, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Description ''Ipomoea aquatica'' grows in water or on moist soil. Its stems are or longer, rooting at the nodes. The hollow cavity within the stem makes the plant buoyant. The leaves vary from typically sagittate (arrowhead-shaped) to lanceolate, long and broad. The flowers are trumpet-shaped, in diameter, and usually white in colour with a mauve centre. Propagation is either by planting cuttings of the stem shoots, which will root along nodes, or by planting the seeds from flowers that produce seed pods. Names ''Ipomoea aquatica'' is most widely known as kangkong (also spelled ''kangkung''), its common name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagnet
Bagnet (Northern Ilocano and Tagalog pronunciation: , Southern Ilocano pronunciation: ), also locally known as "chicharon" or in Ilocano, is a Filipino dish consisting of pork belly (''liempo'') boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat is boiled, and, then allowed to thoroughly drain excess moisture overnight before frying, to achieve its characteristic chicharon-like texture. Bagnet can be eaten on its own or with white rice. It can also be used as an ingredient or paired with other dishes like pinakbet and dinardaraan. Bagnet is traditionally dipped in vinegar-based sauces (usually '' sukang iloko''), '' bagoong'' (fermented fish or shrimp paste), or (more rarely) pig's blood. Etymology Bagnet came from the word ''"bagnetin"'', which means to “preserve the pork”. They are preserved by boiling and frying the slabs of pork before refrigerating, and then twice fried when ready to se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 total area of roughly 300,000 square kilometers, which are broadly categorized in Island groups of the Philippines, three main geographical divisions from north to south: Luzon, Visayas, and Mindanao. With a population of over 110 million, it is the world's List of countries and dependencies by population, 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 Ethnic groups in the Philippines, diverse ethnicities and Culture o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and Sulawesi), Malaysia, and Brunei, as well as Taiwan, and parts of southern China. Calamansi is ubiquitous in traditional Philippine 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). Name Calamansi is the Philippine English spelling of Tagalog (), and is the name by which it is most widely known in the Philippines. In parts of the United States, notably Florida and Hawaii, calamansi is also known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toyomansi
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History Asia China Soy sauce (, ) is considered almost as old as soy pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
