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Carcar City is bordered to the north by the town of San Fernando, to the west are the towns of Barili and Aloguinsan, to the east is the Cebu Strait, and to the south is the town of Sibonga. Carcar is 40 kilometres (25 mi) from Cebu City, 23 kilometres (14 mi) from Barili, and 26 kilometres (16 mi) from Aloguinsan. It has a land area of 116.78 ...
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.
The Cesar Lacson Locsin Ancestral House is a heritage house known to be the home of El Ideal Bakery, the oldest bakery along Rizal and Eusebio Streets, National Highway, Silay, Negros Occidental, Philippines. The bakery is known for its guapple pie (a combination of guava and apple pie) and several other local delicacies and sweets. [1]
Province in Visayas, Philippines Cebu Sugbo Province Clockwise from the top: Osmeña Peak, CCLEX, Cebu Metropolitan Cathedral, Malapascua Island, Cantabugon, Aloguinsan, Cebu Provincial Capitol, Campinsa Hills, Kawasan Falls, Magellan Monument Flag Seal Nickname: The Gateway to a Thousand Journeys Anthem: Sugbo (Cebu) Location in the Philippines OpenStreetMap Coordinates: 10°19′N 123°45 ...
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 comprise 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 ...
Pinikpikan is a chicken or duck dish from the mountains of the Cordillera region in the Philippines. [ 1 ] [ 2 ] As a tradition of the indigenous Igorot people , [ 3 ] [ 4 ] pinikpikan is prepared by beating a live chicken to death with a stick prior to cooking.
Masareal or masa real is a Filipino delicacy made from a mixture of finely-ground boiled peanuts and sugar. It is dried and cut into rectangular bars. It is traditionally sold wrapped in white paper.
A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies. Bagoong terong: It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish. Banana ketchup: Luzon