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Guinataan
''Ginataan'' (pronounced: ), alternatively spelled ''guinataan'', is a Filipino term which refers to food cooked with ''gatâ'' (coconut milk). Literally translated, ''ginataan'' means "done with coconut milk". Due to the general nature of the term, it may refer to a number of different dishes, each called ''ginataan'', but distinct from one another. During the Spanish colonial era, ''ginataan'' was brought to Mexico through the Manila galleons which docked in Acapulco. Today, it has become naturalized in the regional cuisines of Guerrero and Colima, like the '' zambaripao'' or the ''tuba''. In Spanish it is called ''guinatán''. Terminology ''Ginataan'' is the affixed form of ''gatâ'' ("coconut milk"): ''g-'' + ''-in-'' + ''-atâ'' + ''-an'' ("done with coconut milk"). It usually refers to dishes which are eaten with rice during the major meals of the day. It normally follows the form "''ginataan na/ginataang'' + (whatever it is cooked with)" or "(dish name) + ''sa gatâ''". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginataang Kalabasa At Hipon (shrimp, Calabaza, Green Beans, And Eggplant In Coconut Milk) - Philippines
''Ginataang kalabasa'', also known as ''kalabasa sa gata'', is a Filipino language, Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes Shrimp and prawn as food, shrimp and yardlong beans and either ''bagoong'' (fermented fish or shrimp) or ''patis (sauce), patis'' (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ''ginataan''. Names ''Ginataang kalabasa'' is found throughout the Philippines and is known under a variety of names. It is usually anglicized as "squash in coconut milk." It is also known as ''dinuldog'' in Cebuano language, Cebuano, ''kalabasa sa gata'' in Tagalog language, Tagalog, ''kabasi ha gata'' in Tausug language, Tausug, ''pinggata a babasal'' in Maguindanao language, Maguindanao and ''nilatik na kalabasa'' in Hiligaynon language, Hiligaynon. The names can also change depen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colima
Colima, officially the Free and Sovereign State of Colima, is among the 31 states that make up the 32 Federal Entities of Mexico. It shares its name with its capital and main city, Colima. Colima is a small state of western Mexico on the central Pacific coast, and includes the four oceanic Revillagigedo Islands. Mainland Colima shares borders with the states of Jalisco and Michoacán. In addition to the capital city of Colima, the main cities are Manzanillo, Villa de Alvarez and Tecomán. Colima is the fourth smallest state in Mexico and has the smallest population, but has one of Mexico's highest standards of living and the lowest unemployment. It is also the state with the highest murder rate per capita and one of the highest crime rates, due to its ports being a contested area for cartels. Geography The state covers a territory of 5,455 km2 and is the fourth smallest federal entity after Tlaxcala, Morelos and the Federal District of Mexico City, containing on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinakbet
(also called ) is a traditional Filipino cuisine, Filipino vegetable dish that originates from the Ilocos Region of the Philippines. The dish consists of a variety of vegetables and flavored with Bugguong, bugguóng munamón (bagoóng isdâ or fermented anchovies) or armáng (alamáng or fermented Shrimp paste, shrimp or Shrimp paste, krill paste). It is commonly served as a side dish and is often accompanied by rice and grilled or fried meat or seafood. Etymology The etymology of ''pinakbet'' traces back to the Ilocano language, Iloco (Ilocano) word ''pinakebbet'', which is derived from the root word ''kebbet'', meaning ''"shriveled"'' or ''"dried up."'' This refers to the visual transformation of the vegetables as they cook, where their moisture evaporates and they shrink in size. The prefix ''pina-'' in Ilocano often conveys a sense of something being done or prepared, giving the term ''pinakebbet'' the meaning of vegetables that have been "shriveled" or "shrunk" through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laing (food)
''Laing'' ( ), is a Philippine cuisine, Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with siling labuyo, labuyo chili, lemongrass, garlic, shallots, ginger, and bagoong alamang, shrimp paste. It originates from the Bicol Region, where it is known simply as ''pinangat''. ''Laing'' is also a type of ''ginataan'' (Filipino dishes cooked in coconut milk), and thus may also be referred to as ''ginataang laing''. ''Laing'' is commonly eaten as a vegetable side to complement meat or fish side dishes known as ''ulam'' in Filipino language, Filipino, which is normally paired with boiled white rice. Names ''Laing'', meaning "dried or withered [leaves]" in Tagalog language, Tagalog, is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called ''pinangat.'' This name can be confused with ''pinangat na isda'', which is a different dish made with fish cooked in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bicol Express
Bicol express, known natively in Bikol as ''sinilihan'' (), is a popular Filipino dish which was popularized in the district of Malate, Manila, but made in traditional Bicolano style. It is a stew made from long chili peppers ('' siling haba'' in Tagalog'')'' or small chili peppers ('' siling labuyo'' in Tagalog), coconut milk/ coconut cream (''kakang gata'' in Tagalog), shrimp paste ('' bagoong alamang'' in Tagalog) or stockfish, onion, pork, ginger and garlic. The dish was termed by Laguna resident, Cely Kalaw, during a cooking competition in the 1970s in Malate, Manila. The name of the dish was inspired by the Bicol Express railway train (Philippine National Railways) that operated from Tutuban, Manila to Legazpi, Albay (regional center of the Bicol region). The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the Bicol express dish. As time progressed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagalog Language
Tagalog ( ,According to the ''OED'' anMerriam-Webster Online Dictionary ; ''Baybayin'': ) is an Austronesian language spoken as a first language by the ethnic Tagalog people, who make up a quarter of the population of the Philippines, and as a second language by the majority, mostly as or through Filipino language, Filipino. Its de facto Standard language, standardized and codified form, officially named ''Filipino'', is the national language of the Philippines, and is one of the nation's two official languages, alongside Philippine English, English. Tagalog, like the other and as one of the regional languages of the Philippines, which majority are Austronesian languages, Austronesian, is one of the auxiliary official languages of the Philippines in the regions and also one of the auxiliary media of instruction therein. Tagalog is closely related to other Philippine languages, such as the Bikol languages, the Bisayan languages, Ilocano language, Ilocano, Kapampangan language, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adobo
or (Spanish language, Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, Edible salt, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese cuisine, Portuguese variant is known as . The practice, native to Iberia (Spanish cuisineManuel Martinez Llopis (1989), ''Historia de la gastronomÃa española'', Alianza editorial, and Portuguese cuisine), was widely adopted in Latin American cuisine, Latin America, as well as Spanish and Portuguese colonies in Africa and Asia. In the Philippines, the name was given by colonial-era Spaniards on the islands to a different Philippine adobo, indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence. Characteristics In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken As Food
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or Pig, hogs—chicken meat (commonly called just "chicken") and chicken Chicken eggs, eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed country, developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scylla Serrata
''Scylla serrata'' (often called mud crab or mangrove crab, although both terms are highly ambiguous, and black crab) is an ecologically important species of crab found in the estuaries and mangroves of Africa, Australia, and Asia. In their most common forms, their shell colours vary from a deep, mottled green to very dark brown. Distribution The natural range of ''S. serrata'' is in the Indo-Pacific. It is found from South Africa, around the coast of the Indian Ocean, where it is especially abundant in Sri Lanka, to the Southeast Asian Archipelago, as well as from southern Japan to south-eastern Australia, northern New Zealand, and as far east as Fiji and Samoa. The species has also been introduced to Hawaii and Florida. In Hawaii, mud crabs are colloquially known as Samoan crabs, as they were originally imported from American Samoa. As these crabs are known for their robust size and dense meat content, they have been greatly sought after over the years. As a result of o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp And Prawn As Food
Shrimps and prawns are types of shellfish seafood that are consumed worldwide. Prawns and shrimps are crustacea and are very similar in appearance with the terms often used interchangeably in commercial farming and wild fisheries. A 1990s distinction made in Indian aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids that belong to different suborders of Decapoda. This has not been universally accepted. In the United Kingdom, the word "prawn" is more common on menus than "shrimp", whereas the opposite is the case in North America. Also, the term "prawn" is loosely used for larger types, especially those that come 30 (or fewer) to the kilogram — such as "king prawns", yet sometimes known as "jumbo shrimp". In Britain, very small crustaceans with a brownish shell are called shrimps, and are used to make the traditional English dish of potted shrimps. Australia and some other Common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éditions Larousse
Éditions Larousse () is a French publishing house specialising in reference works such as dictionaries. It was founded by Pierre Larousse, and for some time was known also as Librarie Larousse; its best-known work is the '' Petit Larousse'' single-volume quarto dictionary. It was acquired from private owners by Compagnie Européenne de Publication in 1984, then Havas in 1997. It was acquired by Vivendi Universal in 1998. Vivendi made losses in 2002 and sold Larousse to the Lagardère Group, thus satisfying public opinion by keeping Larousse in French hands, despite objections by smaller publishers about Lagardère's virtual monopoly on French publishing. It has been a subsidiary of Hachette Livre since 2004. It also offers the '' Larousse Gastronomique'' and a free, open-content encyclopedia. The logo was designed by, among others, Jean Picart Le Doux (1955–1970), Jean-Michel Folon (1972), Philippe Starck (2006), Christian Lacroix Christian Marie Marc Lacroix (; born ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
