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Liver Spread
Liver spread is a Filipino canned spread product made from pureed pork, beef, or chicken liver mixed with cereal and/or offal, similar to the French pâté and German liverwurst. Liver spread is usually eaten as a filling for sandwich bread and an accompaniment to crackers, but it is also used as an ingredient in dishes like lechon sauce and the Tagalog version of '' paksiw na lechon''. It is also used in some households as an ingredient in dishes like caldereta and Filipino spaghetti. See also * Banana ketchup Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. ... * Mama Sita's Holding Company References {{Condiments Condiments Philippine condiments Food paste Filipino cuisine Liver (food) Spreads (food) Ground meat ... [...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] |
Caldereta
Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly the goat meat is stewed with vegetables and liver paste. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities. Caldereta's name was derived from the Spanish word ''caldera,'' meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines. It also has similarities with afritada and mechado because it uses tomatoes, potatoes, carrots, and bell peppers as its main ingredients. Gallery File:Kaldereta_beef1.jpg, Beef kaldereta File:Kaldereta_Bulalo2.jpg, Kalderetang Bulalo See also * Menudo (stew) * Mechado * Lengua estofado * Rendang * Scouse (food) * List of goat dishes * List o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Nutrition Animal livers are rich in iron, copper, B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe. A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Paste
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiments
A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with '' seasoning''. Others restrict the definition to include only "prepared food compound containing one or more spices", which are added to food after the cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mama Sita's Holding Company
Mama Sita's Holding Company, Inc. (founded as Marigold Commodities Corporation) is a Philippine-based manufacturer of condiments, selling its products under the brand, Mama Sita's. The brand is named after Teresita "Mama Sita" C. Reyes, matriarch of the company's founders, the spouses Bartolome B. Lapus and Clara C. Reyes-Lapus. Mama Sita's products are available abroad in North America, Canada, Australia, New Zealand, and European countries. They are also distributed in Hong Kong, Singapore, Thailand, Malaysia, Japan, Korea, India and Pakistan. The Middle East is the biggest market with the Saudi Arabia, the United Arab Emirates, Kuwait, and Qatar as major consumers. Since 2014, Mama Sita's is exclusively marketed and distributed by Monde Nissin Corporation. About Teresita Reyes Teresita "Mama Sita" C. Reyes was born in Manila on May 11, 1917, the eldest child of Justice Alex Reyes and Engracia "Aling Asiang" Cruz-Reyes, founder of The Aristocrat Restaurant. She had an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Ketchup
Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas. Use In Filipino households, this condiment is used on many dishes: Filipino spaghetti, omelettes (''torta''), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, chicken skewers, fried chicken, and other meats. History Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product. In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr. who founded the brand name Mafran (a portmanteau of his given name and surname). Francisco sought funding from Tirso T. Reyes to expand his business and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Spaghetti
Filipino spaghetti (also known as sweet spaghetti) is a Philippine cuisine, Filipino adaptation of Italian cuisine, Italian spaghetti with Bolognese sauce. It has a distinctively sweet sauce, usually made from tomato sauce sweetened with brown sugar, banana ketchup, or condensed milk. It is typically topped with sliced hot dogs or Smoking (food), smoked longganisa sausages, giniling (ground meat), and grated cheese. It is regarded as a comfort food in Philippine cuisine. It is typically served on almost any special occasion, especially on children's birthdays. Origins The dish is believed to date back to the period between the 1940s and the 1960s. During the History of the Philippines (1898–1946), American Commonwealth Period, a shortage of tomato supplies in World War II forced the local development of banana ketchup. Spaghetti with Bolognese sauce was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes. Description Filipino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paksiw
''Paksiw'' () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked. '' Pinangat na isda'' may sometimes also be referred to as ''paksiw'', though it is a different but related dish that uses sour fruits like calamansi, ''kamias'' (bilimbi) or ''sampalok'' (tamarind) to sour the broth rather than vinegar. Types ''Paksiw'' refers to a wide range of very different dishes that are cooked in a vinegar broth. They include the following: Ginataang paksiw na isda A common variant of ''ginataang isda'' (fish in coconut milk) that adds vinegar to sour the broth. This variant combines the '' ginataan'' and ''paksiw'' methods of cooking in Filipino cuisine. Inun-unan ''Inun-unan'' or ''inun-onan'' is a notable Visayan version of the fish ''paksiw'' dish spiced primarily with ginger, as well as onions, shallots, pepper, salt, and sometimes siling haba c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagalog People
The Tagalog people are an Austronesian Ethnic groups in the Philippines, ethnic group native to the Philippines, particularly the Metro Manila and Calabarzon regions and Marinduque province of southern Luzon, and comprise the majority in the provinces of Bulacan, Bataan, Nueva Ecija, Aurora (province), Aurora, and Zambales in Central Luzon and the island of Mindoro. Etymology The most popular etymology for the endonym "Tagalog" is the term ''tagá-ilog'', which means "people from [along] the river" (the prefix ''tagá-'' meaning "coming from" or "native of"). However, the Filipino historian Trinidad Pardo de Tavera in ''Etimología de los Nombres de Razas de Filipinas'' (1901) concludes that this origin is linguistically unlikely, because the ''i-'' in ''ilog'' should have been retained if it were the case. De Tavera and other authors instead propose an origin from ''tagá-álog'', which means "people from the lowlands", from the archaic meaning of the noun ''álog'', meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Condiments
The generic term for condiments in the Filipino cuisine is ''sawsawan'' (Philippine Spanish: ''sarsa''). Unlike sauces in other Southeast Asian regions, most ''sawsawan'' are not prepared beforehand, but are assembled on the table according to the preferences of the diner. Description In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, and '' patis''. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region. The most common type of ''sawsawan'' is the '' toyomansi'' (or ''toyo't kalamansi''), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and '' patis'' (fish sauce). This sauce is typically served with roasted meat dishes. A similar dipping sauce used for grilled meats like '' inihaw'' is ''toyo, suka, at sili'' (literally "soy sauce, vinegar, and chili"). It is made of soy sauce, vinegar, and ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
