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Turon can also include other fillings. Most common is jackfruit (langka), but there are also recipes with sweet potato (kamote), mango (mangga), cheddar cheese and coconut (niyog). Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). [2]
The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a variety of ways. One common variety found in Lima is turrón de Doña Pepa , an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord ...
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.
A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms. [5]
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
In the Philippines, unripe jackfruit or langka is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. [41] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying.
Halo-halo made in San Diego County, California. Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam (), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (), pinipig, boiled taro or soft yams in cubes, flan ...
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). [10]