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Tocino. Tocino is bacon in Spanish, [1] typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French ...
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 ...
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.
Binagoongan. 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.
Silog is a class of Filipino breakfast dishes containing sinangag (fried rice) and itlog (egg; in context, fried egg "sunny side up"). They are served with various viands or ulam, often fried as well, and usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the silog; for ...
Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival. [4][5] In Indonesia, lumpia has become a favorite snack, [6] and is known as a street hawker food in the country. [7] Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in ...
Tocino de cielo. Tocino de cielo (lit. 'heavenly bacon') is a Spanish dessert made primarily of egg yolks, sugar, and water. [2] It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product. [3] It is sometimes mistakenly called tocino del cielo (lit. 'bacon from heaven'). [4][a]
Morcón (Filipino cuisine) Morcón or morconito (also spelled morkon or morkonito), is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. [1] It is commonly served during Christmas and other festive occasions. [2]