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The UP Diksiyonaryong Filipino (UPDF; "UP Filipino Dictionary") is a series of monolingual Filipino dictionaries. The dictionaries were created by the Sentro ng Wikang Filipino of the University of the Philippines, with Virgilio S. Almario, National Artist for Literature and a professor at the University of the Philippines Diliman, as editor-in-chief.
Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning" / English: / ə ˈ d oʊ b oʊ / Tagalog pronunciation:) 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, and ...
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.
Maria Odulio de Guzman. María Odulio de Guzmán (born 1895) was a Filipino teacher, educator, principal, writer, and author. She was the first Filipino female principal of a secondary school in the Philippines. [1] She worked as a teacher at the Nueva Écija High School in the province of Nueva Écija from 1918 to 1928.
The Commission on the Filipino Language ( CFL ), [ 2] also referred to as the Komisyon sa Wikang Filipino ( KWF ), [ a] is the official regulating body of the Filipino language and the official government institution tasked with developing, preserving, and promoting the various local Philippine languages. [ 4][ 5] The commission was established ...
Ivatan and Filipino words are sometimes combined, as in the Ivatan word mapatak. It is derived from marunong (Filipino) and chapatak (Ivatan), literally 'someone who knows', which were then compounded to form the word mapatak. This is the result of the influence of non-Ivatans who tend to speak the language and were then eventually adopted.
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.
Halabós is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their ...