Search Results for: Lobsters cooked by boiling of water
were prepared mainly by boiling, steaming, or roasting. the foods ranged from the usual livestock such as cow, water buffalo, pig and chicken to various kinds of fish and seafood. filipinos have been cultivating rice since bc when austronesian ancestors from the southern china yunnan plateau and taiwan
china introduced a number of staple foods into philippine cuisine, most notably soy sauce, tofu, beans sprouts, pickled mustard greens, white radish, bamboo shoots, chinese celery, water chestnuts, lemongrass and fish sauce. common cooking methods were also introduced such as stir frying, deep frying...
http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-its-origins-and.html
tsukudani karashi-mentaiko flaked salmon squid guts pickled in salt (ika no shiokara) tarako menma tea matcha sencha gyokurocha hojicha mugicha genmaicha kobucha japanese radish is called daikon in japan. the japanese word "dai" means "large" and "kon" means "root" in english. there are many kinds of
radishes in various sizes and forms. although the color of the skin can be red, green, purple, yellow, black, etc, most are white. they contain vitamins a, b and c, iron, calcium, etc., so the nutritive value is high. it can be used in salads, miso soup, simmered vegetables and fish paste balls, among...
http://j-simplerecipes.com/foodstuffs-vegetables-and-mushrooms.html