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Lomi
Lomi or pancit Lor mee, lomi (Hokkien ) is a Culture of the Philippines, Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, ''panciterias'' or restaurants offering the dish. Variations in recipes and quality are therefore very common. Recipe Small portions of meat (usually pork, sometimes chicken) and pork liver, are thinly sliced then sauteed with garlic and shallots. It is then cooked until tender. Next, salt, finely ground black pepper and other seasonings are added at this point. Then soup stock is added to prepare the broth. Next the lomi noodle and chopped cabbage is added. While waiting for the noodles to cook, a mixture of cornstarch flour blended with a small amount of water is added to thicken the soup. Finally, just before the whole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit
Pancit ( ), also spelled pansit, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile. Noodles were introduced to the Philippines by Chinese Filipino, Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, Garcinia binucao, 'takway' ("pansit ng bukid") or seaweed. Description The term ''pancit'' (or the Filipino language, standardized but less common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lor Mee
Lor mee (Hokkien , Mandarin Chinese, Mandarin ; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien cuisine, Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkien people, Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and egg (food), eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batangas
Batangas, officially the Province of Batangas ( ), is a first class province of the Philippines located in the southwestern part of Luzon in the Calabarzon region. According to the 2020 census, it has a population of 2,908,494 people, making it the 8th most populous province in the country. Its capital is the city of Batangas, and is bordered by the provinces of Cavite and Laguna to the north, and Quezon to the east. Across the Verde Island Passages to the south is the island of Mindoro and to the west lies the South China Sea. Poetically, Batangas is often referred to by its ancient name, Kumintáng. The province of Batangas was billed as the second richest province in the Philippines by the Commission on Audit by the year 2020. It has been the second richest province in the country for two consecutive years. In 2020, its provincial government posted a record high of ₱25.2 billion worth of assets, the largest in Calabarzon and the whole Luzon. Batangas is one of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Chinese Cuisine
Filipino Chinese cuisine is a style of Filipino cuisine influenced by Chinese cuisine historically brought to the Philippines by Chinese Filipino, Chinese Filipinos, starting with the Sangley, Sangley Chinese and their Filipino Mestizos, Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian cuisine, Fujian/Hokkien cuisine and Cantonese cuisine adapted over the centuries to Filipino cuisine to suit the general Filipino Taste, palate/taste. History Filipino cuisine is influenced principally by China and Spain have been integrated with pre-colonial indigenous Filipino cooking practices. In the Philippines, trade with China started in the 11th century, as documents show, but undocumented trade may have started as many as two centuries earlier. Trade pottery excavated in Laguna (province), Laguna province, for example, includes pieces dating to the Tang dynasty (AD 618 - 907). Chinese trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Philippines
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the 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, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences. "Philippine Cuisine." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eatery
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French language, French word 'provide meat for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chives
Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only species of ''Allium'' native to both the New and the Old Worlds. The leaves and flowers are edible. Chives are a commonly used herb and vegetable with a variety of culinary uses. They are also used to repel insects. Description Chives are a bulb-forming herbaceous perennial plant, growing to tall. The bulbs are slender, conical, long and broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to long and across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual. The grass-like leaves, which are shorter than the scapes, are also hollow and tubular, or terete (round in cross-section). The flowers are pale purple, and star-shaped with si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungency
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Onions
Red onions (also known as purple or blue onions in some mainland European countries) are cultivars of the onion (''Allium cepa''), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye. Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber (compared to white and yellow onions).Bill Jones Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency. Varieties Tropea The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") grows in a small area of Calabria in southern Italy, Capo Vaticano, near th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
