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Binuo (or Suman sa Binuo) – A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.
Pusô are differentiated from other leaf-wrapped Filipino dishes like the Tagalog binalot and the Maguindanao pastil, as well as various kakanín snacks wrapped in leaves found throughout the Philippines, like suman and morón. These dishes all use leaves that are simply wrapped around the food and folded or tied.
In Filipino cuisine, moron (also spelled morón or muron, [1] the stress is placed on the last syllable [2]) is a rice cake similar to suman. [3] It is a native delicacy of the Waray people in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte [2] and in Eastern Samar province.
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo.
A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
During this nearly month-long period, tamaladas (tamale making parties) are held, and families and friends come together to make Christmas tamales with a variety of fillings like chicken and Hatch ...
PER SERVING (about 20 chips): 160 calories, 10 g fat (2.5 g saturated fat), 95 mg sodium, 15 g carbs (1 g fiber, 0 g sugar), 2 g protein The 103-year-old snack company Utz ranks as the fifth ...
Puto bumbong – traditionally made from a special variety of sticky or glutinous rice (called pirurutong) which has a distinctly purple colour. The rice mixture is soaked in saltwater and dried overnight and then poured into bumbóng (bamboo tube) and then steamed until steam rises out of the bamboo tubes. It is served topped with butter or ...