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An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak. The other element of the Suspiro de Limeña is meringue, also brought to Peru by the Spaniards. The dessert is consumed mainly in Lima and in other coastal Peruvian cities.
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.
Tibok-tibok is prepared similarly to maja blanca. Carabao milk is traditionally mixed with a small amount of galapong, ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and dayap zest.
Chicken galantina, also known as chicken relleno (Filipino relyenong manok), is a Filipino dish consisting of a steamed or oven-roasted whole chicken stuffed with ground pork (giniling), sausage, cheese, hard-boiled eggs, and various vegetables and spices.
Other lengua estofado recipes are closer to the Spanish version. Instead of bananas, they typically add mushrooms, as well as carrots, olives, paprika, and optionally, white wine. The sauce can optionally be tomato-based, in which case its preparation becomes very similar to other Filipino dishes like estofado and caldereta. The beef tongue ...
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
Hardinera (Philippine Spanish: jardinera), also known as the Quezon meatloaf or the Lucban meatloaf, is a Filipino meatloaf made with diced or ground pork topped with sliced hard-boiled eggs, pineapples, carrots, bell peppers, peas, tomatoes, and raisins, among others.