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Turon can also include other fillings. Most common is jackfruit (langka), but there are also recipes with sweet potato (kamote), mango (mangga), cheddar cheese and coconut (niyog). Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). [2]
Turrón (Spanish:), torró (Catalan: / Valencian:) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.
It is made from a batter of grated turnip, rice flour, mushroom and shrimp, wok-fried and then steamed. It is often served with hot chili oil or oyster sauce. [330] Turon [331] Philippines A type of banana fritter; sliced saba bananas, and sometimes other fruit slices, are put into in a spring roll wrapper, rolled in sugar, and deep-fried [332 ...
Crema de fruta (lit. ' fruit cream ') is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries.
A prepared condiment made from banana fruit mashed, with sugar, vinegar, and spices, and colored with red food coloring. Lechon sauce: Also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon: Oyster sauce
Palapa is a sweet and spicy Filipino condiment consisting of thinly chopped white scallions (), pounded ginger (luya pagirison), turmeric (kalawag), labuyo chili (luya tiduk), and toasted grated coconut (niog).
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
In the Philippines, unripe jackfruit or langka is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. [41] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit, besides also being eaten raw as it is, is also preserved by storing in syrup or by drying.