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Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. [3] [4] A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya.
Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
Literally 'Mister's sauce'. A dipping sauce made from sugar, soy sauce, garlic, and muscovado or brown sugar. Can be seasoned with black pepper and labuyo chilis to make a spicy variant. Some vendors use lime- or lemon-flavored carbonated soft drinks. Used as a dipping sauce for deep-fried street foods like fishball and fried isaw: Palapa
Filipino spaghetti with giniling (ground meat) and grated cheese. Filipino spaghetti is relatively cheap and easy to make, which is part of the reason for its popularity. First, minced garlic and onions are sautéed in oil in a large pan until they caramelize. The giniling (ground meat) is added and cooked until it is brown.
Embutido looks like and uses similar ingredients to another Filipino dish, the morcón (which is also different from the original Spanish morcón, a type of sausage). However they are very different dishes. The Filipino morcón is a beef roulade stuffed with eggs, ham, sausages, and pickled cucumber. It is cooked by frying and stewing, rather ...
The most commonly used condiments are calamansi and fish sauce (patis). Lime or lemon may be substituted for calamansi. [12] [13] Arroz caldo is regarded as a comfort food in Filipino cuisine. It is usually eaten for breakfast, during colder months, during rainy weather, and by people who are sick or bedridden.
Tortang talong, also known as eggplant omelette, [1] is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. [2] [3] It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise.