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Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman , sometimes referred to as samalamig , sold at roadside stalls and vendors.
Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [ 14 ] as opposed to 15 °C (59 ...
The name means "sago and gulaman", referring to the main ingredients of the drink, sago pearls and gulaman jellies . The drink is usually simply flavored with muscovado (or brown sugar ), and pandan leaves .
Gracilaria is used as a food in Filipino, Hawaiian, Japanese, Korean and Sri Lankan cuisines. [5] [6] In Japanese cuisine, it is called ogonori or ogo, and used to make tokoroten. In the Philippines, it is called gulaman and used to make a gelatin substitute. [7] In Jamaica, it is known as Irish moss. [8] In Korea, it is known as kkosiraegi.
Although popular in contemporary recipes, agar agar is not used as a gelling agent for authentic dadih. [87] Dodol, a sweet, sticky, and thick toffee-like confection, made with heavily reduced coconut milk, jaggery, and rice flour. Commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children.
Cook or Be Cooked contains twelve different meals to prepare; the player must go through recipes and complete the meals by completing minigames correctly. The game features a single player mode, a hotseat mode allowing up to four players to prepare one meal, and a multiplayer cook-off mode between two people.
Green tea-flavored yōkan, a popular Japanese red bean jelly made from agar A blood agar plate used to culture bacteria and diagnose infection. Agar (/ ˈ eɪ ɡ ɑːr / or / ˈ ɑː ɡ ər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from “ogonori” and “tengusa”.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...