|
|
|
|
|
|
Tinolang tahong | |||
| A soup made with Mussels. | |||
Inihaw na talong | |||
| A dish which is broiled eggplant with chopped tomato, onions and bagoong | |||
Lumpiang sariwa | |||
| Lumpiang sariwa are like crepes (rice/egg pastry) filled with Chinese vegetables and topped with peanut sauce | |||
Fried Lumpia | |||
| Lumpia is the Filipino word for spring roll. It is a popular Filipino food, and though the process of making one has been introduced by the Chinese as early as the 16th century, it has grown increasingly Filipino over the years, in taste and in style of preparation. The term lumpia, spelled as loempia, also has become the generic name for spring roll in Dutch. | |||
Normande | |||
| creamy seafood sauce | |||
Provencal | |||
| with olive oil, garlic and tomatoes | |||
Bourguignonne | |||
| with red wine, bacon and onions | |||
Alsacienne | |||
| involving sauerkraut and pork | |||
Basquaise | |||
| typically with ham and tomatoes | |||
Sauces | |||
| In cooking, a sauce is a liquid served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Sauces are an essential element in cuisines all over the world. | |||