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Salvadoran empanadas de platano with coffee. El Salvador is one of few countries where the empanada is made with plantain rather than a flour-based dough wrapping. [21] A popular sweet variation, empanadas de platano are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar. [22]
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino , which is normally paired with boiled white rice .
Afritada is a braised dish. It is first made by sautéing garlic and onion and then adding the diced meat to fry until tender. After the meat is sufficiently browned, water and tomato paste are poured into the pan, along with diced carrots, potatoes and sliced red and green bell peppers.
50 Best Empanada Recipes. Parade. The honey mustard in these ham empanadas gives them an extra boost of flavor. Get the recipe: Easy Ham and Honey Mustard Empanadas. Erica Dinho.
Like the stew version, it is also usually eaten paired with white rice or is commonly used as stuffing, like for Filipino empanadas. [23] [19] [20] When served with white rice, sunny-side up eggs, and fried saba bananas, it becomes the Filipino version of the dish arroz a la cubana.
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
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