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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.
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]
Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts (oxtail, skin, and joints), and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles. It originates from the Visayan regions of the Visayas and Mindanao islands. [1]
It is peeled before cooking and resembles noodles, hence the name pancit ng bukid (literally "pancit of the countryside"). [11] Seaweed pancit – a noodle variant from Tiwi, Albay which uses seaweed. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara. [12] [13]
Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms (or pineapples) to make it sweeter and water to keep the meat moist and to yield a rich sauce.
Recipe developer Jasmine Smith matches American favorites like bacon, egg, and cheese with instant ramen for this cosy, warm 20-minute noodle dish to start the day, Get the Recipe Easy Soy Sauce Ramen
Buro, tapay - fermented rice, which can use red yeast rice (angkak). Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp; Burong isda - fermented rice with fish; Burong mangga - pickled green mangoes.
A dish of tsukudani made from kombu seaweed. Tsukudani (佃煮) is thinly-sliced seafood, meat or seaweed that has been simmered in soy sauce and mirin. [1] As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial spoilage similarly to other types of pickles. [2]