Search results
Results From The WOW.Com Content Network
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Sisig ( / ˈsiːsɪɡ / [ 2] Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears ( maskara ), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon . Sisig is a staple of Kapampangan cuisine.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ( galapong ). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan ). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.
Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. [ 1][ 2][ 3] It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such ...
Lugaw is traditionally made by boiling glutinous rice ( Ilocano: diket ; Tagalog: malagkit; Visayan: pilit ). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in chicken, fish, pork or beef broth.
Arroz caldo. Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso . In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce ( patis) as condiments, as ...
Tinapa, a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad ( Alepes melanoptera, known locally as galunggong ), or from milkfish, which is locally known as bangus . Though canned tinapa in tomato sauce is common and sold commercially ...