Search results
Results from the WOW.Com Content Network
Bilo-bilo. Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk [1] and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. [2]
chicken noodle soup, sopa de fideo, suam na mais, lugaw, arroz caldo, chicken macaroni salad. Sopas is a Filipino macaroni soup made with elbow macaroni, various vegetables, and meat (usually chicken), in a creamy broth with evaporated milk. It is regarded as a comfort food in the Philippines and is typically eaten during breakfast, cold ...
Ginataang langka. 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.
Variations. Filipino chicken curry. Ginataang manok is a Filipino chicken stew made from chicken in coconut milk with green papaya and other vegetables, garlic, ginger, onion, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper. It is a type of ginataan. A common variant of the dish adds curry powder or non-native Indian ...
Piaya (food) A piaya (Hiligaynon: piyaya, pronounced [piˈjaja]; Spanish: piaya, [2] pronounced [ˈpjaʝa]; 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] It is made by filling dough with a mixture of ...
Kadyos, baboy, kag langka, kansi, sinigang, paksiw. Kadyos, manok, kag ubad, commonly shortened to KMU, is a Filipino chicken soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means " pigeon peas, chicken, and banana pith "; the three main ingredients. It is similar to another Hiligayon ...
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...
Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino- Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait). [2][3][4] This papait gives the stew its signature bitter flavor profile or " pait " (lit. "bitter"), [5][6] a flavor profile commonly associated with Ilocano cuisine. [7][8 ...