lechón
121Mechado — Origin Place of origin Philippines Dish details Course served …
122Tapa (Filipino cuisine) — Tapa is dried or cured beef or venison, although other meat or even fish may be used. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice,… …
123Filipino condiments — A number of condiments are used in Filipino cuisine. They include:* Achara or atsara a sweet pickled papaya relish. Also used as a side dish. * Bagoong fermented anchovy or shrimp paste, particularly popular in the dish kare kare. * Banana… …
124Christmas dinner — An oven roasted turkey. Christmas dinner is the primary meal traditionally eaten on Christmas Eve or Christmas Day. In many ways the meal is similar to a standard Sunday dinner. Christmas feasts have traditionally been luxurious and abundant.… …
125Wincenty Kowalski — (1892 1984) was a Polish military commander and a general of the Polish Army. A veteran of both the World War I and World War II, he fought in all the inter war conflicts of Poland. During the Polish Defensive War of 1939 he commanded the Polish… …
126Polish Institute of Arts and Sciences of America — The Polish Institute of Arts and Sciences of America is a Polish American scholarly institution headquartered in Manhattan (New York City), at 208 East 30th Street. The Institute was founded during the height of World War II, in 1942, by world… …
127Pinakbet — or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet , meaning shrunk or shrivelled. The… …
128Champorado — For the Mexican drink, see Champurrado Tsampurado[1] (Spanish: champurrado)[1] is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and… …
