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It is a kind of gelatinous and translucent dessert typical of Philippine cuisine. This dessert is very typical in the provinces of La Laguna and Quezon. It is a food fermented by the action of a bacterium (Leuconostoc mesenteroides) that feeds on the existing disaccharides in certain fruits: mainly coconut in conjunction with carrageenan. The ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Download as PDF; Printable version; In other projects Wikimedia Commons; Wikidata item; ... Philippine cuisine by ethnic group (2 C) * Philippine fusion cuisine (1 C ...
Arroz a la valenciana (Spanish) or Arroz à valenciana is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. [43] The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions. [44]
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm.
Regional cuisine is cuisine based upon national, state or local regions. [1] Regional cuisines may vary based upon food availability and trade, varying climates , cooking traditions and practices, and cultural differences. [ 2 ]
Filipino cuisine is influenced principally by China and Spain have been integrated with pre-colonial indigenous Filipino cooking practices. [1]In the Philippines, trade with China started in the 11th century, as documents show, but undocumented trade may have started as many as two centuries earlier.
[2] [3] There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut , young papaya , mung bean sprouts, bamboo shoots , 'takway ' ("pansit ng bukid") [ 5 ] or seaweed.