Search Results for: Fresh swordfish meat
great location where it is based with abundant natural food sources: seafood, fruits, vegetables and wild game. the sea is the principal source of food. hence, the filipino diet is based on fish, crustaceans, and other seafood. milkfish, tilapia, catfish, grouper (lapu-lapu,) mackerel (galunggong,) swordfish
smoked (tinapa) or sun-dried (tuyo or daing). as with most asian countries, the staple food in the philippines is rice. it is most often steamed and served during meals. leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with fried egg and cured meat...
http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-common-ingredients.html
– yellowtail with shoyu, ground radish and green onion. yummm sake # – matsuno koto buki (tochigi) garnish tai – snapper tai, tako and chiu toro – snapper, octopus and medium fatty tuna (left to right) awabi, tamago, ankimo, and kajiki maguro – baby abalone, egg omelet, monkfish liver and seared swordfish
(performance enhancing meat). there was a whole fried rainbow trout that was quite tasty, a great little tempura course with sweet potato, shrimp, eggplant and something else i can't remember. one of my favorite items was the chawanmushi – a steamed egg custard. this one contained two different types...
http://flyingwithfood.com/tag/japan/