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Pinaypay (Tagalog: [pɪ.naɪ̯ˈpaɪ̯]) (literally "fanned" in Tagalog and Cebuano), also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas . The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan -like shape (hence its name), and ...
Junay or junai, is a Filipino packed rice dish wrapped in banana leaves with burnt coconut meat and various spices. It originates from the Tausug people of the Sulu Archipelago . It is made by boiling rice in coconut milk until half-cooked.
Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.
A platter of fried plantains. This is a list of banana dishes and foods in which banana or plantain is used as a primary ingredient. A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. [1]
[9] [10] [11] There are also unique local variants of buñuelos, the most common is cascaron (also bitsu-bitsu) which is made with ground glutinous rice rather than regular flour. Another variant is bunwelos na saging, which is made with mashed bananas added into the mixture, similar to maruya, a Filipino banana fritter. [12] [13] [14]
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A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves, then boiled. Pinikpikan: Cordillera A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit. Pinikpik means "beaten (with a hard object)", which is done to infuse the chicken meat with blood.
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