Search results
Results from the WOW.Com Content Network
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 ...
Binalot is a method of wrapping and serving food in the Philippines using banana leaves and alike. The term is derived from the root word balot (wrap) + - in - meaning "wrapped". See also
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.
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.
Turon (Tagalog pronunciation:; also known as lumpiang saging (Filipino for "banana lumpia") or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. [1]
Banana fritter. Several varieties of banana may be used. Bánh gối: Vietnam: Empanada-like pastry filled with minced cellophane noodles, minced pork, cloud ear fungus, and thin slices of Chinese sausage: Bánh rán, bánh cam: Vietnam: Glutinous rice ball coated with white sesame seeds and filled with sweetened mung bean paste Bánh rế: Vietnam
[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]
Rice is used to help intensify some flavors, [2] or create other Filipino dishes like puto and bibingka. Puto can be meat-filled, ube-filled, or turned into cakes; it is made by making rice into flour. [2] Rice is also created into a dessert called suman, a sweet rice wrapped in a leaf from a coconut or banana. [2]