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Died. July 6, 1975. (1975-07-06) (aged 83) Manila, Philippines. Occupation (s) Chef and entrepreneur. Engracia Cruz-Reyes (April 16, 1892 — July 6, 1975) was a Filipino chef and entrepreneur. She was an active promoter of Filipino cuisine, especially through the restaurant chain she founded, The Aristocrat.
Lillian Lising-Borromeo, commonly referred to as Atching Lillian (lit. 'Elder Sister Lillian'), is a Filipino food historian and chef, best known for her dedication to preserving Filipino heirloom recipes and old methods of food preparation, especially those belonging to Kapampangan cuisine. She turned the old kitchen in her ancestral home in ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. [1] 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 ...
Lugaw is traditionally made by boiling glutinous rice (Ilocano: diket ; Tagalog: malagkit; Visayan: pilit). Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar. Heartier versions are cooked in chicken, fish, pork or beef broth.
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, salt and/or soy sauce ...
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 ...
Igado (or higado) is a Filipino pork dish originating from the Ilocos Region in the Philippines. [1][2] Its name means "liver" in Spanish for which it features, although it may include other pork meats and offal also. [3][4] The pork―liver, meat, and offal―are sliced into tiny pieces and simmered with bell pepper and green peas, producing a ...
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. [1][2][3][4] It ...