Search results
Results from the WOW.Com Content Network
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 compose 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 ...
Ancient Filipinos did not believe that their diet and eating habits affect their health. They believed that allergies, food sensitivities and other diseases that may be seen outside of the body are effects of spirits’ actions. Diseases that don't have “outside of the body symptoms” like diabetes, heart disease, or kidney disease were ignored.
Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced. Native fruits, root crops, nuts and vegetables were eaten in the islands such as ...
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Media: Filipino adobo. Philippine adobo (from Spanish adobar: " marinade," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar ...
Description. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable.
Kamayan is a Filipino cultural term for the various occasions or contexts in which pagkakamay (Tagalog: " [eating] with the hands") is practiced, [1][2] including as part of communal feasting (called salu-salo in Tagalog). [3][4][5] Such feasts traditionally served the food on large leaves such as banana or breadfruit spread on a table, with ...
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.