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The charts below show the way in which the International Phonetic Alphabet (IPA) represents pronunciation for the Tagalog language in Wikipedia articles. For a guide to adding IPA characters to Wikipedia articles, see Template:IPA and Wikipedia:Manual of Style/Pronunciation § Entering IPA characters.
Shakoy (Cebuano: siyakoy; Tagalog: siyakoy; Hokkien Chinese: 油炸粿; Pe̍h-ōe-jī: iû-chiā-kóe), also known as lubid-lubid ("little rope") or bicho bicho, is a traditional Filipino deep-fried twisted doughnut. It is traditionally made with flour, sugar, salt, and yeast and deep-fried. It is then sprinkled with white sugar.
The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze ...
A piaya (Hiligaynon: piyaya, pronounced; Spanish: piaya, [2] pronounced; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. [3]
Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs. [1] [2]
There is an urban legend about the snack alleging that cat meat is used in the production of siopao.According to historians, this story could have came from a certain sentiment towards the Chinese Filipino community or it was theorized that it could have been a smear campaign by competitors or illegitimate children from a Chinese family which runs a siopao business.
Paciencia, also known as Filipino meringue galyetas or galletas paciencia, are Filipino cookies made with beaten egg whites, flour, and calamansi.
Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.