 | The topic of this article may not meet Wikipedia's general notability guideline .(September 2012) |
In the Philippines, crispy tadyang ng baka is deep-fried beef ribs that is served with a siding of soy sauce and vinegar (toyo't suka) and/or pickled vegetables (atchara). The ribs are regarded as a pulutan , best served with beer. Crispy tadyang is similar to baby back ribs but made of beef and fried instead of grilled. [1]
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Kare-kare is a Philippine stew that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as (prawns, squid, and mussels, or exclusively from vegetables.
Cutlet refers to:
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of West Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Nasi padang, more commonly referred to as Padang rice, is a Minangkabau steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city Padang, capital of West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
Lechon kawali, also known as lechon de carajay, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson made from vinegar and pork liver or toyomansi.
Sop saudara is an Indonesian beef soup or buffalo soup specialty of Makassar city, South Sulawesi. The soup is commonly served with steamed rice and ikan bolu bakar.
Nilaga, is a traditional meat stew or soup from the Philippines made with boiled beef or pork with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis, labuyo chilis, and calamansi on the side.
Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. A vegetarian or vegan version of the dish can also be made by removing the egg component.
Bawang goreng is an Indonesian crispy fried shallots condiment, a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to crisp fried onion.
Bistro Na's is a Michelin-starred Chinese restaurant in Temple City, California. The restaurant specializes in Chinese imperial cuisine.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Filipino cuisine–related article is a stub. You can help Wikipedia by expanding it. |
