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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.
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 comprise 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 ...
Pagpag is the Tagalog term for leftover food from restaurants (usually from fast food restaurants) scavenged from garbage sites and dumps. [1] [2] Preparing and eating pagpag is practiced in the slums of Metro Manila, particularly in Tondo. [3] [4] [5] It arose from the challenges of hunger that resulted from extreme poverty among the urban ...
Pares (pronounced: PAH-ress), also known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup.It is a popular meal particularly associated with specialty roadside diner-style establishments known as paresan (Pares house).
Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm.
Arroz caldo is regarded as a comfort food in Filipino cuisine. It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden. It is eaten hot or warm, since the dish congeals if left to cool. It can be reheated by adding a little bit of water. [10] [13] [14] [15]
The products of the fermentation process are usually pale gray to white in color. To obtain the characteristic red or pink color of some bagoong, a kind of food coloring known as angkak is added. Angkak is made from rice inoculated with a species of red mold (Monascus purpureus). [12] High-quality salt with little mineral impurities is preferred.