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Pinaypay (Tagalog: [pɪ.naɪ̯ˈpaɪ̯]) (literally "fanned" in Tagalog and Cebuano), also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas . The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan -like shape (hence its name), and ...
Philippines: Various types of fried banana fritters from the Philippines Mеkitzi: Bulgaria (Мекици)- similar to Funnel cake: Mutzenmandeln: Germany: Shortcrust dough teardrops or almonds (as the name implies), deep fried and covered in confectioner's sugar.
Cambodian banana fritters at a market in Siem Reap. In Khmer, banana fritters are called num chek chien (នំចេកចៀន).They are made by dipping flattened bananas in a thick mixture of rice flour, sesame seeds, egg whites and coconut milk seasoned with salt and sugar and deep frying them in hot oil until crispy and golden.
[6] [1] A unique variant of the dish uses banana flowers (puso ng saging, lit. "banana heart") cooked in batter. [2] A similar dish is tortang dulong or maranay which is an omelette made from very small fish from the family Salangidae known as dulong in Tagalog and ipon, libgao, or maranay in Visayan. [13] [14] [15] [16]
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Maruya is a type of fritter from the Philippines usually made from bananas. Maruya – Filipino banana fritters; Matoke – Banana cultivar; Minatamis na saging – Filipino dessert; Mofongo – Caribbean islands traditional dish
In the Philippines, egg fritters are called tokneneng (duck) or kwek-kwek (quail), and squid fritters are called kalamares. These, along with shrimp fritters called okoy, and banana fritters called maruya are also sold in travelling cart or street side vendors.
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