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It is a kind of gelatinous and translucent dessert typical of Philippine cuisine. This dessert is very typical in the provinces of La Laguna and Quezon. It is a food fermented by the action of a bacterium (Leuconostoc mesenteroides) that feeds on the existing disaccharides in certain fruits: mainly coconut in conjunction with carrageenan. The ...
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 ...
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It can be garlic rice, java rice, plain rice or any other types of preparation. As a side dish, tapa sometimes comes with atchara (pickled papaya strips) or sliced vegetables (usually tomatoes). Vinegar (oftentimes with siling labuyo ) or banana ketchup is usually used as a condiment.
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Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino ...
The oldest Kansi/Cansi serving restaurant in the Western Visayas region is the Pat-Pat's Kansi established in 1900 in Jaro, Iloilo City. It has been included as one of the specialty dishes when Iloilo was designated as the "first UNESCO Creative City of Gastronomy in the Philippines ".
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...