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The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae, native to the northwest Pacific Ocean. It is known as shiyu ( 鰤魚) in China, bang'eo ( 방어) in Korea, and buri ( 鰤) or hamachi ( 魬) in Japan . Although it is frequently listed on menus as "yellowtail tuna," it is a fish of ...
Fish. Media: Bagoong. Bagoóng ( Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish ( bagoóng isdâ) or krill or shrimp paste ( bagoóng alamáng) with salt. [1] The fermentation process also produces fish sauce known as patís. [2]
Ceviche, cebiche, sebiche, or seviche [a] ( Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary ...
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Serving temperature. Hot. Main ingredients. Fish, tomato, eggs. Media: Sarsiado. Sarsiado (also sometimes spelled as sarciado) is a fish dish from the Philippines which features tomatoes and eggs. [1] The name sarsiado in the Tagalog language means "cooked with a thick sauce". [2] The name is derived from the Filipino word sarsa (referring to a ...
Get the recipe: Baked Cod with Panko. More. Unicorns in the Kitchen. Parmesan baked cod is very easy to make and is ready in 30 minutes. Tender cod fillets are coated with a parmesan and spice ...
Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano) [1] which is not designed, nor customarily used for immediate consumption since it ...
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 ).
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