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Suman sa Ibus (or simply Ibus) [3] – A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos , and fixed with the leaf's central shaft.
This article is a list of notable brand name food products that are presently produced as well as discontinued or defunct, organized by the type of product. This list also includes brand-name beverage mix products.
Unit price information printed on supermarket shelf labels (price tickets) illustrates the quantity of product by a unit of measure (price per 100 g, price per 100 ml). Unit pricing was originally designed as a device to enable customers to make comparisons between grocery products of different sizes and brand, hence enabling informed purchase ...
In Filipino cuisine, moron (also spelled morón or muron, [1] the stress is placed on the last syllable [2]) is a rice cake similar to suman. [3] It is a native delicacy of the Waray people in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte [2] and in Eastern Samar province.
Generic brand products may be of similar quality as a branded product, and are commonly made from the standard ingredients used for branded products. Without the costs of marketing individual products, generic brands are priced lower than branded products. They are preferred by customers for whom price or value-for-money is the priority. [1]
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos.It is made from ground slightly-fermented soaked glutinous rice mixed with coconut milk, muscovado sugar, and young coconut (buko) strips.
It is typically milky white in color. [10] Kalamay na pinpipig (also known as kalamay na duman or kalamay pandan) – kalamay flavored with pandan leaf extracts and topped with toasted and pounded immature rice grains (pinipig or duman). It is bright green in color. [11] [12] Kalamay ube – kalamay made with ube . It is lavender or purple in ...
Traditionally, the plates of food prepared for átang include kankanén (sticky rice cakes) such as súman, dudúl, linapét, baduyá, patópat, or balisongsóng (snacks made from sticky rice or rice flour); busí (caramelized popped rice); lingá (black sesame seeds); sticky rice with coconut milk; and bagás (uncooked rice) shaped into a crucifix and topped with fresh eggs.