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In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr. [6] who founded the brand name Mafran (a portmanteau of his given name and surname). [7] Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC, now a brand under NutriAsia) was formed in 1969.
Banana ketchup, sometimes referred to as banana sauce, is a sweet ketchup prepared using mashed banana, sugar, vinegar and spices. [8] [9] It is a common condiment in the Philippines, where it is as common as tomato ketchup is in the United States. [8] [10] Banana ketchup is mass-produced by some companies and marketed under various brands ...
Banana ketchup was deemed a cheaper alternative than tomato ketchup since bananas were abundant in the Philippines. [1] Philippine food technologist Maria Y. Orosa (1893–1945) is credited with inventing the banana ketchup recipe. [2] [3] [4] Coincidentally, Magdalo V. Francisco came up with his own method of making ketchup using bananas in 1938.
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It is traditionally eaten with white rice and dipped into banana ketchup, sweet chili sauce, or some other sweet sauce. [2] [9] Embutido differs from the American meatloaf in that it is usually steamed, although it can be baked; [10] and it is made with ground pork rather than ground beef, though modern variants can use beef or beef and pork ...
Thambuli is derived from the Kannada word thampu (ತಂಪು+ಹುಳಿ----> ತಂಬುಳಿ), meaning cool/cold. It is made mostly from greens and carrots, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
Tapa in Philippine languages originally meant fish or meat preserved by smoking.In the Spanish Philippines, it came to refer to meats also preserved by other means.It is derived from Proto-Malayo-Polynesian *tapa, which in turn is derived from Proto-Austronesian *Capa.