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Suman sa Ibus (or simply Ibus) [3] – A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos , and fixed with the leaf's central shaft.
When the Philippines was under Spanish rule, Spanish friars and sailors taught Kapampangans the basics of Spanish cooking. [4] The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon, Spanish friars and government officials were entertaining foreign guests at the expense of Kapampangan households.
Antipolo kalamay (also called kalamay perya) – the Tagalog version of kalamay. It is a specialty of Antipolo. It is traditionally served as a flat disk on banana leaves, topped with latik curds. It has a denser, chewier texture. [3] Bohol kalamay – kalamay from the island of Bohol can vary from extremely sweet to mildly sweet.
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.
Suam na mais is a Filipino corn soup with leafy vegetables (like moringa, bitter melon, or Malabar spinach leaves), and pork and/or shrimp. It originates from the province of Pampanga . It is also known as ginisang mais in Tagalog and sinabawang mais in the Visayan languages .
Tsokolate with suman rice cakes and ripe carabao mangoes. Tsokolate is traditionally prepared by boiling water and milk in a special high-necked pitcher-shaped pot known as a tsokolatera (also tsokolatehan, sikulatihan, sikwatehan, etc.). It is taken off from the flame once bubbles start to form and a few discs of tabliya are dropped into the ...
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices).