Glossary

Lup Cheong

Lup Cheong are dried sausages, red in colour and usually made from pork meat and spices. They are sweet and slightly spicy. Slice very thinly and stir fry or steam whole and slice.

Your Cookbook

Your favourites (0)
Your submissions (0)

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hainanese chicken rice
Osso bucco
Beef bourguignon
Paella
Singapore chilli crab
Orange-and-almond cake
Tiramisu
Beef rendang
Pad thai
Salt-and-pepper squid

Empanada special
Halo-halo
Barbecue pork belly skewers
Beef with sautéed mushrooms and bitter melon
Dutch berry biscuit roll
Peter's perfect sambal
Umu-cooked fish
Perfect grilled salmon
Filipino-style suckling pig
Seafood sinigang

Orange and almond cake
Pad thai
Beef bourguignon
Marinated lamb backstrap (mechoui)
Paella
Osso bucco
Hainanese chicken rice
Salt and pepper squid
Sindhi biryani
Black forest cake

Hot Tips

Condiments

Many Filipino dishes are accompanied by a selection of sawsawan, dipping sauces or condiments. Common condiments include fish sauce or soy sauce mixed with kalamansi juice, or vinegar mixed with crushed garlic or chillies.

Glossary

Timbale

A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.

Glossary

Lup Cheong

Your Cookbook

Featured Food & Recipes

Hot Tips

Condiments

Glossary

Timbale

MORE

BLOGS

WATCH VIDEO

RECIPES