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Turon can also include other fillings. Most common is jackfruit (langka), but there are also recipes with sweet potato (kamote), mango (mangga), cheddar cheese and coconut (niyog). Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). [2]
Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar.
The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a variety of ways. One common variety found in Lima is turrón de Doña Pepa , an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Sinantolan, also known as ginataang santol or gulay na santol, is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (bagoong alamang), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis .
The name of the dish means "pigeon peas, chicken, and banana pith"; the three main ingredients. It is similar to another Hiligayon dish, Kadyos, baboy, kag langka ("KBL"), except that it does not use a souring agent, and it uses chicken and banana pith (ubad, not to be confused with ubod which is heart of palm) instead. Like KBL, KMU is also ...
Main ingredients glutinous rice . mung bean, sugar, coconut milk Ginataang munggo , also known as lelut balatung in pampanga or tinutungang munggo , is a Filipino glutinous rice gruel dessert with toasted mung beans , coconut milk , and sugar .
Tabâ ng talangkâ (Tagalog pronunciation: [tɐˈbaʔ nɐŋ tɐlɐŋˈkaʔ]), also known simply as aligí or aligé (Tagalog pronunciation:; Philippine Spanish aligué), is a Filipino seafood paste derived from the roe and reddish or orange tomalley of river swimming crabs or Asian shore crabs (talangkâ). [1] [2] [3]