Search results
Results from the WOW.Com Content Network
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Pininyahang manok, commonly anglicized as pineapple chicken, [1] is a Philippine dish consisting of chicken braised in a milk or coconut milk -based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Philippine adobo (from Spanish adobar: " marinade," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce ...
Pinapaitan or papaitan (lit. "to [make] bitter") is a Filipino- Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud (also known as papait). [2][3][4] This papait gives the stew its signature bitter flavor profile or " pait " (lit. "bitter"), [5][6] a flavor profile commonly associated with Ilocano cuisine. [7][8 ...
Paelya. Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with ...
chicken, coconut water. Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). It can also be spiced with chilis. [1][2] Binakol can also be cooked with other kinds of meat or ...
Seaweed pancit – a noodle variant from Tiwi, Albay which uses seaweed. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara. [12][13] Gallery of pancit variants. "Saucy" pancit canton, a common braised version. Chicken sotanghon soup.