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Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas .
Lamaw, also known as buko lamaw, is a Filipino dessert or beverage made from scraped young coconut meat (buko) in coconut water with milk and sugar (or condensed milk), and saltines or biscuits. Variations can add ingredients like peanuts, graham crackers, or orange-flavored softdrinks. Ice cubes are also commonly added to chill the dessert.
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]
This Thai red curry dish is a vibrant, aromatic meal. The combination of tender sweet potatoes, peas and omega-3-rich cod makes this dish a powerhouse for reducing inflammation.
This sweet dish is usually served during a festival lunch. Rava laddu; Bobbatlu or polelu, sweet flatbread made of senega pappu (chickpea flour) Tapeswaram kaja; Pulagam a.k.a. pongali, a sweet dish made on a festival morning as an offering for a deity. Soaked rice is cooked in milk at a ratio of 1:2.5; when the rice is cooked, well-broken ...
The largest individual laddu weighs 29,465 kilograms (64,959 lb) and was achieved by PVVS Mallikharjuna Rao (India), in Tapeswaram, Andhra Pradesh, India, on 6 September 2016. [15] The laddu was made to a traditional Boondi recipe. The ingredients included ghee, refined oil, cashew nuts, sugar, almonds, cardamom, and water.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
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.