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Philippine adobo (from Spanish adobar: " marinade ," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce ...
The Filipino language incorporated Spanish loanwords as a result of 333 years of contact with the Spanish language. In their analysis of José Villa Panganiban's Talahuluganang Pilipino-Ingles (Pilipino-English dictionary), Llamzon and Thorpe (1972) pointed out that 33% of word root entries are of Spanish origin. As the aforementioned analysis ...
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 ...
Tagalog and English remained as the official languages of the country as they had been in previous constitutions. In 1987, the Tagalog language which was called Filipino was promoted as the main language, a language that was chosen by the former Philippine president Manuel L. Quezon in 1935, who himself was of mixed Spanish ancestry.
Biscocho, also spelled biskotso (from Spanish: bizcocho ), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo, although it actually exists nationwide in various forms. [1]
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 ...
Historical and linguistic value. The Vocabulario de la lengua tagala by Pedro de San Buenaventura, O.F.M., printed in Pila, Laguna, in 1613, is an important work in Spanish-Filipino literature. Its rarity places it among the limited number of Filipino incunabula — works printed in the Philippines between the years 1593 and 1643—of which ...
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.