Search Results for: Vegetables cooked by steaming
and pigue (pork ham) are also used. sampalok (tamarind) is the most common souring agent used in sinigang. other fruits such as guava, tomato, kamias (bilimbi,) green mango, pineapple, kalamansi (native lime) and santol (wild mangosteen) can also be used as souring ingredients. the dish is commonly cooked
with vegetables such as radish, taro, okra, eggplant and spinach, bokchoy or mustard green. my mom prepares sinigang using unripe tamarind by boiling it and separating the pulp from the seeds. this gives the sinigang a certain "kick" to it. when you taste the broth, your lips will definitely pucker...
http://filipinofoodaficionado.blogspot.com/2012/06/
by steaming or by boiling in water, frozen lobsters (homarus spp.), including in shell, cooked by steaming or by boiling in water, frozen shrimps and prawns, including in shell, cooked by steaming or by boiling in water, frozen crabs, including in shell, cooked by steaming or by boiling in water, frozen
crustaceans, nesoi, incl in shell, cookd by steaming or by boiling in water, frozen, incl flours, meals & pellets of crustaceans fit for hum consumptn rock lobster and other sea crawfish, live, fresh, chilled, dried, salted or in brine, or cooked by steaming or boiling in water, not frozen lobsters...
http://www.qizegypt.gov.eg/Page/HS_Code