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By 2014 Census estimates, the New York City-Northern New Jersey-Long Island, NY-NJ-CT-PA Combined Statistical Area was home to 262,375 Filipino Americans, [1] 221,612 (84.5%) of them uniracial Filipinos.
New Jersey Folk Festival on April 27, 2007 Souvlaki grilling at the 2011 Greek Festival in Piscataway on May 15, 2011 This is a list of festivals in New Jersey . January
Coconut, like rice, is another staple in Filipino dishes; it is known as, buko, in the Philippine language and can be used in drinks, main dishes, or desserts. [2] There are dishes native to a specific region such as how in Quezon they make a dish using a leaf-wrapped shrimp, buko strips, and cook it in buko water. [ 2 ]
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Cabalen, which literally translates to "a fellow Kapampangan", is a group of casual - fine dining restaurants known for authentic Kapampangan dishes and different Filipino specialties, originating from Pampanga, [2] such as Gatang Kohol (snails in coconut milk), betuteng tugak (stuffed frog), kamaru (), adobong pugo (quail) and balut [2] (developing bird embryo).
Other Filipino businesses that exist in Woodside but are not within the Little Manila area are Engeline's, a Filipino restaurant at 59th Street and Roosevelt Avenue, Tito Rad's Restaurant at Queens Boulevard and 50th Street, Payag Restaurant on 52nd Street - Roosevelt Avenue, Lourdess Restaurant on 58th Street and 37th Avenue and Papa's Kitchen ...
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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.