The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Knäcke (Knaecke)
Knäcke (Knaecke) also called Knäckebrot (Knaeckebrot) refers to crisp or crispy bread. In Germany, they can be bought in plastic packs with at least 6 pieces plain or with assorted nuts, like white and black sesame seeds, poppy seeds, pine nuts or pumpkin nuts or mixed nuts, like the one in the picture below.
Commandaria
Commandaria refers to the legendary wine from Cyprus. Its color is warm, golden to ruby, its aroma is complex and passionate, its taste is sweet, its aftertaste is everlasting. Commandaria wine is old and unique that Cypriots traded it for centuries to the most demanding consumers of the known world and which other winemakers attempted to copy on many occasions. Commandaria wine carries with it the centuries old culture of the Cypriot rural society and is closely tied to the commercial activities of the island’s traders who loaded it on ships for export to the most demanding European markets of the time. Commandaria thrived during the Middle Ages, suffered under the dark period of the Ottoman rule, became a forgotten wine during the latter part of the 20th century but survived, remaining unspoiled by all foreign cultural influences, standing out today as the flagship of our vine and wine heritage. Commandaria as a "legendary-wine" was a statement verified by the selection of vintage 1223 among the top ten wines of the past 1,000 years. The competition, BBC – one thousand years best wine competition, characterized Commandaria as "a powerful sweet wine from Cyprus" that won the first wine competition, La Bataille des Vins, organised by the French king, Philip Augustus. Commandaria is made from the blend of two indigenous varieties, Mavro and Xynisteri and it is by no chance that only these varieties are suitable for its making. Commandaria is a sweet, desert wine, characterized by a high alcoholic content of 15% and a notable richness in natural sugars derived exclusively from the grapes used. The critical factor in the serving of Commandaria is temperature. Commandaria brings out all its aroma and flavour when drunk well chilled at 6 - 9°C. Within this temperature range, ideal for most dessert wines, Commandaria reveals all its merits and at the same time conceals any likely "flaws", such as the presence of a high alcohol content and its volatile acidity which are more easily discernible when the wine is served at temperatures exceeding 9 - 10°C. Like all sweet wines, Commandaria is served in small stemmed glasses with a comparatively short stem and a long cup, with inwardly sloping sides to retain the wine’s rich bouquet.Sarciado
Deutsch: Sarciado / Español: Sarciado / Português: Sarciado / Français: Sarciado / Italiano: Sarciado
Sarciado is a traditional Filipino dish that translates to "cooked with a thick sauce" in English. It typically involves fish that is first fried and then cooked again with a sauce made from tomatoes, onions, and sometimes bell peppers. Eggs are often added to the sauce to make it thicker and richer.
Description
Sarciado combines the freshness of seafood with the robust flavors of a tomato-based sauce. The dish is known for its comforting balance of tangy and savory tastes, often enhanced with a hint of sweetness from the tomatoes and a slight kick from freshly ground black pepper. It is a perfect example of how Filipino cuisine utilizes simple ingredients to create flavorful and hearty meals.
Personal Note
Sarciado a culinary term used in the Philippines to donate a dish with a sauce, particularly made from sauteed finely diced or chopped tomatoes, onions, garlic and sometimes ginger, with salt and pepper to taste with just enough amount of water to make the ingredients saucy. Different kind of meat can be used in making Sarciado, such as Pork and Chicken, but Sarciadong Isda or Fish Sarciado for me was the best ever tasting Sarciado cooked by my mother.
Moreover, Sarciado in Tagalog means "cooked with a thick sauce” and Sarciadong Isda (Fish Sarciado) is one of the most cooked Sarciado dish. Fish Sarciado is accompanied with a thick chunky tomato sauce. Fish Sarciado is said to be invented by Filipinos in search for better ways to make a dish out of left over fried fish as these leftovers are not really as appetizing as the freshly fried ones, so an ingenious approach by adding tomato sauce and eggs did made the trick by not just rehydrating the fish
fried fish I had tried like Mackerel Scad (galunggong), snapper (maya maya), grouper (lapu lapu) and even Tuna. So the next time you have a fried fish or any left over fish.
Application Areas
Sarciado is commonly prepared in Filipino households as a way to make use of leftover fried fish, demonstrating a practical approach to food and minimizing waste. It’s typically served as a main course and goes well with a side of steamed rice.
Well-Known Examples
The most common version of sarciado uses fish like tilapia or Bangus (milkfish), although variations may include other types of fish or seafood. The key to a good sarciado is the quality of the tomatoes and the balance of flavors in the sauce.
Recipes
Basic Fish Sarciado Recipe: Ingredients:
- 4 medium-sized fried fish (tilapia, bangus, or any firm white fish), cleaned and scored
- 4 ripe tomatoes, chopped
- 1 onion, sliced
- 1 bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup water or fish broth
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Chopped scallions for garnish
- Prepare Sauce: In a skillet, heat the cooking oil over medium heat. Sauté garlic and onion until translucent. Add the tomatoes and bell pepper, cooking until they are soft and have released their juices.
- Add Fish: Place the fried fish back into the skillet with the tomato mixture. Pour in water or fish broth. Simmer for about 10 minutes, allowing the flavors to meld.
- Add Eggs: Slowly pour the beaten eggs over the fish and sauce, stirring gently to distribute the eggs without breaking the fish. Cook for an additional 2-3 minutes, or until the eggs are set.
- Season: Season with salt and pepper to taste. Garnish with chopped scallions.
- Serve: Serve hot with plenty of steamed rice.
Summary
Sarciado is a flavorful Filipino dish that showcases the creative use of everyday ingredients to enhance the natural flavors of fish, offering a delightful meal that is both satisfying and nourishing.
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