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A popular spicy Maranao main dish made of palapa, grated coconut, bell peppers, poultry or fish, turmeric, chilli, and vegetables. Served with a soup made of the same ingredients and served over white rice. Pinakbet: Ilocos Vegetable dish A popular Ilocano dish made of different vegetables like okra, eggplant and bitter gourd cooked in fish sauce.
tiyula itum, bulalo. Media: Tinola. Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce .
sinanglay, Bicol express, gising-gising. Laing ( pronounced [ˈlaʔɪŋ] LAH-ing ), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat.
A yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āsh. Iran, Afghanistan, Turkey, Caucasus. Potage. A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono. Greece. Potage.
Lumpiang gulay. Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue ( mung bean sprouts ).
arroz a la valenciana, bringhe, paella negra. Paelya ( Tagalog: [pɐˈʔɛːl.jɐ]) or paella ( Spanish) is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice ( malagkít ), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella.
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. [ 1]
Pinakbet (also called pakbet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made with a variety of mixed vegetables flavored with bagoóng. [ 1] The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled." [ 2]