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Pancit Malabon
''Pancit Malabon'' is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to ''achuete'' (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and '' taba ng talangka'' (crab fat). Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus ( milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed ''chicharrón'' (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi juice. It is very similar to '' pancit palabok'', differing in the use of thicker noodles, the use of ''taba ng talangka'' in the sauce, and the common addition of mussels and oysters. An early version of ''pancit Malabon'', known as ''pancit labong'', uses bamboo shoots instead of noodles. See also * Pancit palabok *Rice n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baliuag, Bulacan
Baliwag, officially the City of Baliwag (; , Kapampangan: ''Lakanbalen ning Baliwag/Siudad ning Baliwag,'' also spelled as ''Baliuag''), is a component city in the province of Bulacan, Philippines. According to the 2020 census, it has a population of 168,470 people. The name Baliwag, hispanized as ''Baliuag'', is an old Kapampangan word for "untouched." It was founded in 1732 by Augustinian friars and was incorporated by the Spanish Governor-General on May 26, 1733. It was carved out from the town of Quingua (now Plaridel). Through the years of Spanish domination, Baliuag was predominantly agricultural. People had to depend on rice farming for the main source of livelihood. Orchards and ''tumanas'' yielded fruits and vegetables, which were sold in the public market. Commerce and industry also played important contributions to the economy of the people. Buntal hat weaving in Baliwag together with silk weaving popularly known in the world as Thai silk; the manufacturer of ciga ... [...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] |
Rice Noodles
Rice noodles are noodles made with rice flour and water as the principal ingredients. Sometimes ingredients such as tapioca or corn starch are added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles. Rice noodles are most common in the cuisines of China, India and Southeast Asia. They are available fresh, frozen, or dried, in various shapes, thicknesses and textures. Fresh noodles are also highly perishable; their shelf life may be just several days. History The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather. Noodles are traditionally made out of wheat and eaten throughout northern China so to adapt, northern cooks tried to prepare "noodles" using rice, thus inventing rice nood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit Palabok
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 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, 'takway' ("pansit ng bukid") or seaweed. Description The term ''pancit'' (or the standardized but less common ''pansit'') is derived from either of the Hokkien ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Shoots
Bamboo shoots or bamboo sprouts are the edible Shoot (botany), shoots (new bamboo culm (botany), culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian cuisine, Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain Glycoside#Cyanogenic glycosides, cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are Boiling, boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *''Acidosasa'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit Palabok
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 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, 'takway' ("pansit ng bukid") or seaweed. Description The term ''pancit'' (or the standardized but less common ''pansit'') is derived from either of the Hokkien ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, plural ; ; ; ) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef. Name , as a dish with sauces, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, languages in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken, or other meats. In some places they are made from pork ribs with skin attached and other meatier cuts, ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malabon
Malabon, officially the City of Malabon (), is a highly urbanized city in the National Capital Region of the Philippines. According to the 2020 census, it has a population of 380,522 people. Located just north of the city of Manila, Malabon is primarily residential, industrial and one of the most densely populated cities in the metropolis, having a total land area of Malabon is part of the sub-region of Metro Manila informally called CAMANAVA, an area which derives its name from the first syllable of its component cities: Caloocan, Malabon, Navotas, and Valenzuela. Caloocan lies to the south and east, Navotas to the west, and Valenzuela to the north. Malabon also borders the town of Obando in the province of Bulacan to the northwest. Etymology The name Malabon is from Tagalog word ''malabon'', meaning "having many silt deposits". The name was previously also used for two other places in Cavite during the early Spanish colonial period: Santa Cruz de Malabon (now Tanza) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfish
The milkfish (''Chanos chanos'') is a widespread species of ray-finned fish found throughout the Indo-Pacific. It is the sole living species in the family Chanidae, and the only living member of the genus ''Chanos''. The repeating scientific name (tautonym) is from Greek ( ‘mouth’). They are grouped in the order Gonorhynchiformes and are most closely related to the Ostariophysi—freshwater fishes such as carps, catfish, and loaches. Bagarinao, T. (1999). Ecology and farming of milkfish'. Aquaculture Department, Southeast Asian Fisheries Development Center. The species has many common names. The Hawaiian name for the fish is ''awa'', and in Tahitian it is ''ava''. It is called ''bangús'' () in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. In the Nauruan language, it is referred to as . Milkfish is also called ''bande ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taba Ng Talangka
''Tabâ ng talangkâ'' (), also known simply as ''aligí'' or ''aligé'' (; Philippine Spanish ), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (''talangkâ''). Commercially sold variants of the condiment are sautéed in garlic, preserved in oil, and sold in glass jars. In parts of Pampanga and Bulacan, a preparation of the dish called ''burong tabâ ng talangkâ'' (fermented crab fat) consist of fresh river crabs stored covered in salt as a method of preservation. This variant is served during mealtime and is immediately consumed due to its perishability once removed from the salting container. It can be served as an accompaniment to white rice, used as a condiment, or used as an ingredient in various dishes. Most notably, it is used as an ingredient of a variant of '' sinangag'' (Filipino fried rice) known as '' inaligíng sinangág''. See also * Bagoong * Tomalley *List of crab dishes Thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
