| 翻訳と辞書 |
Tinola
Tinola in Tagalog or Cebuano, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.〔(【引用サイトリンク】 publisher=Philippines Insider )〕 Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as ''marungay'' or ''malunggay'' or ''kamunggay'' (in Cebuano), instead of pepper leaves.〔(【引用サイトリンク】 publisher=Home Cooking Rocks! )〕 However, an all-vegetable broth in Cebu with ''kamunggay'' in prominence is called ''utan'' ''kamunggay'' or ''utan'' ''bisayâ''. Another variation is ''Tinolang Tahong'', a soup made with mussels, ginger, onion, garlic and bird's eye chili.
The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, ''Noli Me Tangere'', where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part.
==See also==
* List of soups
*
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Tinola」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|