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A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
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 ...
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
Print/export Download as PDF; Printable version; ... Pages in category "Filipino cuisine" The following 177 pages are in this category, out of 177 total.
Native fruits, root crops, nuts and vegetables were eaten in the islands such as mango, pili nuts, coconut, ginger, etc. Meat and seafood was eaten all over the islands while certain Muslim groups did not consume the likes of pork and shellfish.
Among the Maranao people, another notable condiment is the palapa, a very spicy condiment made from sakurab (native scallions), ginger, turmeric, and chilis. It is an ubiquitous accompaniment to Maranao meals. [16] [17] For seafood dishes, another common condiment is taba ng talangka (also called aligue, "roe", colloquially). This is a savory ...
Leaf-wrapped dishes are one of the earliest native Filipino food described by the Spaniards when they arrived in the Philippines. The first recorded mention of rice cooked in leaves is by Antonio Pigafetta who wrote in 1525 of a Visayan meal of rice and millet wrapped in leaves served with roast fish. [1]
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.