Philippines are famous for its unique culinary culture. Ruled by foreign cultures resulted in a blends of flavors with Philippine cuisine. Arroz cardo is the example. Arroz is the term for rice in Spanish, cardo is soup (chicken soup is common) as well. It is also similar with Chinese or Japanese congee (粥).
A traditional Filipino dish, with meat, potate and local vegetables, Kaldereta is a nutritious and flavorful main dish. This sauce is thick, gravy and zesty. It can also be eaten or served with plain rice. Liver paste and tomato (fresh, paste) is considered as an essential ingredientes for prepareing.
Nilaga means watery soup. This is a simple yet delicious bloth made with meat, fish or vegetables. Different from Sinigang, Nilaga is less/no sour.
Adobo is an easy recipe. Its meat and sourness tastes incredibly good. As adobo is the spanish term for marinade, usually have meat (pork, chiken or beef is common) put in the liquid with soy sauce, vinegar and seasonings before sautee. It is usually served with rice.
Such fresh and rustic flavors. This is one of the most recognizable Filipino national dish and a wonderful soup dish with lots of local ingredientes include sourness. Put meat or fish, several kind of vegetables and something sour such as Tamalind, Calamansi, vinegar or instant Sinigang powder, then simmer. It might be everyday meal in Philippines.
Love noodles? Philippine Mami and Lomi are yummy soupy noodles prepared with local vegetables. Lomi is made with viscous soup although Mami is with clear broth. Those might have been influenced by Chinese culinary method.
Ampalaya is the word for bitter melon. It has always been a summer vegetable that has been added to fry dishes. As Philippne climate is always hot, so that people enjoy it all around the year. Well, here I post a fantastic fry dish with bitter melon and egg, tasted by salt and ajinomoto.
This is quite a refreshing and ubiqitous table-condiment in Philippines. Chilli pepper, ginger, black pepper, garlic or other spices are soaked in white vinegar. The flavor is quite awesome!! Suka is the term for vinegar in Tagalog.
If you love Philippine food, then you might wanna make Pinakbet, go shopping for getting Bagoon (fermented shrimp paste) first. To sautee vegetables in a pan/wok is an easy, healthy and delicious way to simplify meals. Beside Bagoon, green beans, pumpkin, onion, pork meat, eggplant, etc are most popular ingredientes for making Pinakbet. Eat it with plain rice, enjoy!!
Mee goreng literally means ‘Noodle fry’. It is one of most popualr food in Malay-related countries. It is made of yellow thick noodle, meat, seafood or vegetable with Chinese dark soy sauce. Shrimp is typical ingredient traditionally and pork meat is prefferd particularly by Chinese and non-muslim inhabitants. It is spelt Mee/mi goreng in Malaysia, and mie/mi goreng in Indonesia.
Laban is to yoghurt what Labneh (لبنة, also Labna) is to strained yoghurt in Arabic term. It is sour but its consistency is like a cream cheese.
People in Eurasia continental have created the culture of dairy product in long history. One of the example is Soured milk, such as yoghurt or kefir, which is called ‘Pai'(пой) in Pamir language or ‘Chulgot'(чургот) in Tajik language. This is produced by bacterial fermentation of milk after memoving butter.
Chilli crab might be considered as the award of seafood dish of cuisines in Singapore, and consists of deep-fried mud crabs in savoury and spicy gravy. It has been referred to be created in 1950 by a Singaporean chef.
Fish is a main item in food of Maldives. In the islands fish such as tuna plays most important role for Maldivian’s diet. Gulha is fried pastry ball made from smoked fish, onion and grated coconut, and enclosed in a flour dough. It is served at small cafe (locally known as ‘hotaa’) and some shops as take-away food items.
Rice cooked with coconut milk for traditional Malay dishes is called Nasi Lemak. It usually comes as an assortment with cucumber slices, Ikan Bilis (tiny dried anchovy), roasted peanuts, hard boiled egg, and hot chili ‘Sambal’. In Malaysia, the meal taken as the cheapest choice include Nasi Lemak. Bunkus (take away) is also popular.
Huojiroufan (hǔojīròufàn, 火雞肉飯), literally means ‘Turkey(火雞)-meat(肉)-rice(飯)’ in order, is the bowl dish of shreddered Turkey meat on plain rice. It is Chiayi 嘉義 City’s speciality but spread out throughout Taiwan. On the other hand, Jiroufan (jīròufàn, 雞肉飯), made of chicken instead, is also popular as well. Here what you see something yellow in this picture is pickled daikon raddish, a common accompaniment in Taiwanese cuisines.
Chai (çay) is a Turkish tea which has distinctive smell that makes everyone relax. Turkish tea is usually served in fascinating glass ware with sugar but not milk.
The most notable ingredient in Cambodia/Khmer cuisine is Prahoc ប្រហុក, a fermented fish paste with strong flavor. ‘Prahoc jien’ is a fried dish cooked with Prahoc as jien is the word for such a way of cooking. Here I post a fried pork with egg and Prahoc. I really love such a fermented flavor.
An authentic delicious food. The ‘Masala’ means gravy sauce even it is generic term just for a spice or spices. Butter, cream and nuts paste give rich and thick taste. It is seasoned but neither too spicy nor too bland. Many Indian restaurants in Japan, Europa and other region lately feature this dish.
Cocos, an Australian territory, depends numerous amount of foods on its host country. Roll is prepared with meat or sausage, enclosed in a thin dough about 15 cm across and baked. It is one of tne common choice because it is also popular food in Australia.