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A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
Carinderia (sometimes spelled as Karinderya) is a common type of eatery in the Philippines that serves affordable and locally-inspired dishes. [1] These food establishments, also known as turo-turo (meaning "point-point" in Filipino), [ 2 ] play a significant role in Filipino cuisine and provide a convenient and economical dining option for ...
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 ...
Lumpiang ubod derives its name from ubod ("heart of palm") which is the edible pith derived from coconut trunks. The dish originates from the city of Silay in the province of Negros Occidental, Negros Island in the Visayas.
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.
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).
Kapampangan cuisine (Kapampangan: Lútûng Kapampángan) differed noticeably from other groups in the Philippines. [1] [2] The Kapampangan kitchen is the biggest and most widely used room in the traditional Kapampangan household. [3]
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]