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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.
They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers. [1]
Grass jelly (Philippine: gulaman) bricks are used in the various Philippine refreshments or desserts such as sago’t gulaman, buko-pandan, agar flan or halo-halo. It may be used in fruit salads or eaten with milk or tea.
Agar agar, the Malay word for a species of red algae. A natural vegetarian gelatin counterpart, agar-agar is used to make puddings and flavoured jellies like almond tofu , as well as fruit aspics . Ais kacang , also known as air batu campur or abbreviated as ABC, this dessert consists of a base of shaved ice, coloured syrup, and evaporated or ...
How To Cook That (often stylised as H2CT) is an Australian website and YouTube baking channel that provides video recipes on baking and decorating themed cakes, desserts, chocolate creations and other confectionery. Launched as a website in 2011 by founder Ann Reardon, it later gained more than 4 million followers on YouTube, surpassing more ...
Gracilaria, also known as irish moss or ogonori, [1] is a genus of red algae in the family Gracilariaceae.It is notable for its economic importance as an agarophyte meaning that it is used to make agar, as well as its use as a food for humans and various species of shellfish.
1.5% agar - this gives the mixture solidity; 0.5% sodium chloride - this gives the mixture proportions similar to those found in the cytoplasm of most organisms; distilled water - water serves as a transport medium for the agar's various substances; pH adjusted to neutral (6.8) at 25 °C (77 °F). Nutrient broth has the same composition, but ...
Adobo (meaning "marinade," "sauce" or "seasoning") is a popular 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, salt and/or soy sauce, and garlic. The cooking method is indigenous to the Philippines, despite its Spanish naming ...