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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 ...
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and 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.
Pagkakamay describes the act of eating with the bare hands, which is the traditional pre-colonial method of eating in Filipino culture. This is done by forming a small mound of rice, adding a piece of the accompanying dish for flavor (the ulam ), compressing it into a small pyramid with the fingers, lifting it to the mouth nestled in four ...
Bibingka is a traditional Christmas food in Philippine cuisine. It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo). [4]
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm.
Pusô are differentiated from other leaf-wrapped Filipino dishes like the Tagalog binalot and the Maguindanao pastil, as well as various kakanín snacks wrapped in leaves found throughout the Philippines, like suman and morón. These dishes all use leaves that are simply wrapped around the food and folded or tied.