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Pastil is a Filipino dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. [1] Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun. [2] [3]
Panyalam originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos , including among the Maguindanao , Maranao , Sama-Bajau , and Tausug people . It is commonly served during special occasions and religious holidays (notably during Hari Raya ).
It is a common simple and cheap meal in Mindanao (particularly the Davao Region) and the Visayas Islands. [6] [5] [7] It is almost always eaten with white rice, rarely on its own. [5] It is named after the round flour noodles called odong which are closest in texture and taste to the Okinawa soba.
Piyanggang manok, also spelled pyanggang manok, is a Filipino dish consisting of chicken braised in turmeric, onions, lemongrass, ginger, siling haba chilis, garlic, coconut milk, and ground burnt coconut. It originates from the Tausug people of Sulu and Mindanao. It is related to tiyula itum, another Tausug dish which uses burnt coconut. The ...
The name originates from the name of a restaurant specializing in Soup Number Five. The name has become the most common name for Soup Number Five in Mindanao, supplanting its other names in the northern regions of the Philippines. [5] [6] [7]
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.
In Mindanao and Central and Eastern Visayas, it refers to a dish made from various beef, pork, or goat tripe with julienned ginger, bamboo shoots (labong), carrots, bell pepper, siling mahaba chilis and tomatoes, garlic, onions, and black pepper, among other ingredients.
Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu Archipelago in the Philippines. It is also referred to as jaa [1] in Sulu; tagaktak, tinagtag, tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur. [2] Its texture is crunchy, usually colored golden-brown.