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Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote , and leaves of the siling labuyo chili pepper in broth flavored with ginger , onions and fish sauce .
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
Panyalam or panyam, is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice , muscovado (or brown sugar ), and coconut milk mixed into a batter that is deep-fried .
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces.
Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise.
Crispy pata [1] is a Filipino dish consisting of deep fried pig trotters or knuckles [2] served with a soy-vinegar dip. [3] It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Embutido is usually sliced; it can be sliced while hot, but it is more usual to chill it so that it is less likely to disintegrate when slicing. It can be frozen for storage. Cold embutido can be fried before serving. [8] It is traditionally eaten with white rice and dipped into banana ketchup, sweet chili sauce, or some other sweet sauce. [2] [9]