I-Ginisang: Yintoni le ndlela yokupheka yasePhilippines?

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-21 ka-Okthobha ka-2022

I-Ginisang ligama lesiFilipino elithetha "ukutya." Yindlela yokupheka apho ukutya kuphekwe kwioli phezu kobushushu obuphezulu de kube bomvu okanye crispy.

Le ndlela idla ngokusetyenziselwa ukupheka inyama, imifuno, nokutya kwaselwandle. Izitya zeGinisang zihlala zinencasa kwaye zinevumba elimnandi ngenxa yokongezwa kweziqholo kunye nezinye izithako.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Izithako ezidumileyo zokwenza i-ginisang

Ginisang upo

I-Ginisang upo sisidlo sasePhilippines esisebenzisa ithanga kunye nenyama yehagu (okanye isipinatshi kunye ne-shrimp) njengezithako eziphambili. Ithanga kunye nenyama yehagu zixutywa ngegalikhi, iitumato kunye netswele, kwaye isitya sihanjiswa njengesidlo sasemini okanye isidlo sangokuhlwa.

I-flavour ye-dish iphakathi, kwaye ukusetyenziswa kancinci kweziqholo. Izithako ezisetyenzisiweyo nazo zimbalwa.

Ke into ekhanyayo kwi-ginisang upo elungiselelwe ngokugqibeleleyo yincasa yendalo yegourd kunye nengulube, kunye nevumba elimnandi lomlomo wegalikhi kunye anyanisi. 

Nangona isuka kwiiPhilippines, kukho idatha egciniweyo yembali ekhoyo malunga ne-ginisang upo. IKunzima ukutsho ukuba yindalo yantlandlolo enengcambu kuphela kwiiPhilippines okanye iphefumlelwe izitya ezifanayo ezivela kwezinye iindawo zokutya. 

I-Ginisang upo yenziwa kwaye ityiwa kwiindawo zasePhilippines apho igourd ikhula ngobuninzi kwaye sesinye sezona zidlo zidumileyo nezifikelelekayo ngokulula.

Nje ukuba uyazi, le ndlela yokupheka i-upo (okanye i-gourd) ixhaphake kakhulu eMzantsi Asia. Umahluko kuphela kukusetyenziswa kwenkomo okanye inyama yegusha endaweni yehagu.

Ginisang repolyo

I-Ginisang repolyo yiresiphi yekhaphetshu yasePhilippines apho ikhaphetshu ixutywa ngegalikhi, itswele, kunye neminqathe. Kule meko, iqulethe inyama yehagu, kodwa abantu bakwiiPhilippines bayakuthanda ngokwenene ukudibanisa ikhaphetshu ene-shrimp.

Yeyona iresiphi elula esona sidlo sasemini okanye isidlo sangokuhlwa esigqibeleleyo. I-garlic kunye ne-anyanisi inika incasa emnandi, ngelixa iinqathe zongeza ubumnandi kunye nobumnandi. Emva koko i-hint ye-pepper emnyama yomhlaba igqiba umxube olula we-seasoning.

Ingulube inika iprotheyini kwaye yenza isidlo sokuzalisa ngakumbi. Ngelixa i-ginisang repolyo inokuba yiresiphi elula yemifuno, abantu abaninzi bathanda ukongeza inyama okanye ukutya kwaselwandle ukuze kube mnandi ngakumbi.

KwiiPhilippines, i-ginisang repolyo idla ngokusetyenziswa nerayisi. Inokonwatyiswa kunye nezinye izitya zasePhilippines, ezifana ne-adobo okanye i-sinigang.

Isitya kukholelwa ukuba sivela eTshayina, kwaye ekugqibeleni saziswa kwiiPhilippines ngabaphambukeli baseTshayina.

Igama elithi "repolyo" eneneni lithatyathwe kwigama lesiTshayina lekhaphetshu, elithi "qing cai".

Ukutyhubela iminyaka, isitya siye savela kwaye salungiswa ukuze sihambelane nenkalakahla yasePhilippines. Ngokomzekelo, abantu abaninzi basePhilippines bathanda ukongeza i-sauce yentlanzi (i-patis) okanye i-oyster sauce ukuyinika incasa ngakumbi.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

Yizame simahla nge Kindle Unlimited:

Funda simahla

UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.