Anagram & Information om | Engelska ordet ISDA

Exempel på hur man kan använda ISDA i en mening

• The sugba or barbecue of either isda (fish), baboy (pork), manok (chicken) or baka (beef) is found all over Mandaue eaten with puso, a diamond-shaped hanged rice covered in coco leaves.
• Curious, he asked the man, "What will you do with it?" The man answered "Akong Tubajon ang suba aron sayon dakpon ang mga isda" (I will poison the river with Tuba leaves so that the fishes could be easily caught).
• Red yeast rice (angkak in Filipino) is also used widely in the Philippines to traditionally color and preserve certain dishes like fermented shrimp (bagoong alamang), burong isda (fermented rice and fish), and balao-balao (fermented rice and shrimp).
• The most common kinilaw dish is kinilaw na isda ("fish kinilaw"), prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, dayap (key lime), biasong, kamias (bilimbi), tamarind, green mangoes, balimbing, and green sineguelas.
• Pinangat na isda, also called pangat na isda, is a Filipino dish from Southern Luzon consisting of fish and tomatoes stewed in a broth soured with fruits like calamansi, bilimbi, tamarind, or santol.
• A passage of the poem often paraphrased as "Ang hindi marunong magmahal sa sariling wika, masahol pa sa hayop at malansang isda" (English: "He who knows not to love his own language, is worse than beasts and putrid fish") is widely quoted in order to justify pressuring Philippine citizens into using Tagalog; this ironically includes its majority of nonnative speakers.
• The dish is essentially a combination of two separate dishes: piniritong isda (fried fish), and tomato-scrambled eggs (for the sarsa), similar to the Chinese's stir-fried tomato and scrambled eggs.
• Pinangat na isda may sometimes also be referred to as paksiw, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.
• In the Philippines, the shrimp paste can also be replaced with bagoong isda (fermented fish) or patis (fish sauce) and is commonly served with deep-fried pork belly (lechon kawali).
• Burong isda (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week.
• The most commonly used are porcupinefish (tagotongan), stingrays (pagi), barracuda (rompe), triggerfish (pakol, pugot, and tikos), marlin (malasugui), cobia or snakehead (tasik), parrotfish (molmol or isda sa bato), and Spanish mackerel (tanguigue).
• Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper.

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