Search results
Results from the WOW.Com Content Network
A takaan, a carved wooden sculpture, is used as a mold in making taka. Brown craft paper is used as a final layer for taka made for export. This provides a thicker base and smoother finish for the craft. Taka is also painted. The traditional way of painting a taka is to use primary colors, add simple flower motifs and use repetitive lines and ...
Piaya (food) A piaya (Hiligaynon: piyaya, pronounced [piˈjaja]; Spanish: piaya, [2] pronounced [ˈpjaʝa]; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado -filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. [3] It is made by filling dough with a mixture of ...
Mardi Gras papier-mâché masks, Haiti. Papier-mâché (UK: / ˌ p æ p i eɪ ˈ m æ ʃ eɪ / PAP-ee-ay MASH-ay, US: / ˌ p eɪ p ər m ə ˈ ʃ eɪ / PAY-pər mə-SHAY, French: [papje mɑʃe] - the French term "mâché" here means "crushed and ground") [1]) is a versatile craft technique with roots in ancient China, in which waste paper is shredded and mixed with water and a binder to ...
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 ...
Search Recipes. Pan-Seared Calamari with Spicy Red Sauce. Pan Boxty. Pan-Fried Salmon with Curried Mussels. Panzanella. Pan-Roasted Chicken Breasts with Tarragon Creamed Corn. Paella Rice with ...
Paska - Polish and Ukrainian sweet bread baked and often blessed with other foods for consumption on Easter Sunday to mark the end of fasting. [27] Pretzel - Southern France monks (610 AD) baked thin strips of dough into the shape of a child's arms folded in prayer. Also associated with Lent in some places.
Menudo (stew) Menudo (from Spanish: "small [bits]"), also known as ginamay or ginagmay (Cebuano: " [chopped into] smaller pieces"), is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. [1] Unlike the Mexican dish of the same name, it does not use tripe, hominy, or red chili sauce. [2]
Search Recipes. Ultimate Nachos. 2-Step Garlic Pork Chops. Turkey Sausage & Tortellini in Creamy Tomato Basil Sauce. Turkey with Stuffing Provençal. Turkey-Broccoli Twists.