Search results
Results from the WOW.Com Content Network
Coconut vinegar is made by fermenting either coconut water or the sap of coconut tree blossoms. The color can range from cloudy white to amber, and it has a cutting, astringent, acidic taste and ...
Coconut trees are generally spaced 9 m (30 ft) apart, allowing a density of 100–160 coconut trees per hectare. A standard tree bears around 50–80 nuts a year, and average earnings in Vanuatu (1999) were US$ 0.20 per kg (one kg equals 8 nuts)—so a farmer could earn approximately US$120 to US$320 yearly for each planted hectare.
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]
If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, the dish is called gulai. If the process continues until the coconut milk is partly evaporated and the meat has started to brown, the dish is called kalio. For traditional dry rendang, the ...
Sometimes lawar is named according to its color: lawar merah (red lawar) refers to its blood content, and lawar putih (white lawar) is only coconut without any blood. [1] Lawar padamare is the type of combination of several types of lawars. Lawar is served with steamed rice and other meat dish such as babi guling (roasted suckling pork).
The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. [1] Then the meat as protein source is added into the curry-base soup. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. The most common however ...
Philippine coconut jam is known as matamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it uses coconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle).
“â â As someone who has been called a coconut and told ‘they aren’t black enough’ since they could speak,” he posted online, “If we’re criminalising ‘hate’, ...