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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.
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 ...
Kamayan is a Filipino cultural term for the various occasions or contexts in which pagkakamay (Tagalog: "[eating] with the hands") is practiced, [1] [2] including as part of communal feasting (called salu-salo in Tagalog).
As food staples, three crops dominate - rice, corn, and yam-sweet potato group. Other crops are considered as complements, snack foods or seasonal. [3] Rice Referred to as palay, it is considered the traditional staple food in the Philippines it being consumed by about three-fourths of the population.
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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.
The dissemination of surnames were also based on the recipient family's origins. For example, surnames starting with "A" were distributed to provincial capitals, "B" surnames were given to secondary towns, and tertiary towns received "C" surnames. [8] Families were awarded with the surnames or asked to choose from them. [9]
Main menu. move to sidebar hide. Navigation ... Surnames of Filipino origin (22 P) I. ... Pages in category "Surnames of Philippine origin"