Search results
Results from the WOW.Com Content Network
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 ...
Lumpiang gulay. Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue (mung bean sprouts).
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
The Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare. The use of soy sauce and other soybean products (tokwa, tahuri, miso, tausi, taho) is Chinese, as is the use of such vegetables as petsay (Chinese cabbage), toge (mung bean sprout), mustasa (pickled mustard greens).
Sinabawang gulay. Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). [1][2] The ingredients of the dish can vary widely. It is eaten on its own or over white rice.
Cassava pie is a traditional Christmas dish in Bermuda. The cassava is normally bought frozen, washed through a cotton cloth, squeezed dry, then mixed with egg, butter, nutmeg, cinnamon, vanilla and sugar. It is either layered in a baking dish in alternate layers with chicken or pork, or cassava alone.
Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products.
Sinigang. Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine.