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Pasalubong can be as mundane as fast-food take-outs, [20] toys, snacks or fruit given to children below 10 years of age by a parent coming home from work. [5] It can also be as exotic as a balikbayan box filled with gifts from a foreign country; it is an adaptation of the idea of the pasalubong for the Filipino diaspora .
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo. It can also be added to beverages like coffee, milk, or hot chocolate.
The name is derived from Spanish pastel ("cake"). In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango, among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro City. Polvorón
Pinasugbo, also known as consilva, is a Filipino banana chip dessert made from thinly sliced saba bananas that are deep-fried and coated with caramelized sugar and sesame seeds.
Mamón Tostado" as a traditional Pasalubong is a round-shaped toasted chiffon cake-pastry which originated from Cebu. As a variant of Biscocho , it is a fusion of flour, shortening, eggs, and sugar. Pianono
Roscas Two pieces of the Leyte "roscas" joined together for presentation. Alternative names Rosca de biscocho Type Cookie, pastry, biscuit Course snack, dessert Place of origin Philippines Region or state Leyte and Samar Main ingredients lard, anise, flour, sugar, butter, and egg yolks Variations with tuba palm wine as liqueur ingredient In Philippine cuisine, roscas or biscochos de roscas ...
The food served on planes doesn’t have the best reputation at the best of times, ... But one unfortunate English translation has got people talking. Among the choices for a starter is ...
They can also be eaten with other boiled starchy food like camote (sweet potato), balanghoy , and saba bananas. [1] [2] [3] Pudpod in Visayan languages means "to pound" or "to grind". It can also refer to chorizo pudpud, a different Ilonggo dish from Negros made from fried chorizo sausages without the casing. [4]