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Pagtatawas is a divination ritual in pseudomedicine in Filipino psychology (but considered superstition in Western psychology), carried out by the mangtatawas (literally "user of tawas"). [1] It attempts to diagnose an affliction or psychological disorder by interpreting shapes produced in water by heated alum or molten wax droppings from a ...
Calamansi (Citrus × microcarpa), [2] also known as calamondin, [3] Philippine lime, [4] or Philippine lemon, [5] is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia ( Borneo , Sumatra , and Sulawesi ), Malaysia , and Brunei , as well as parts of southern China and Taiwan.
Tawasa is an extinct Native American language.Ostensibly the language of the Tawasa people of what is now Alabama, it is known exclusively through a word list attributed to a Tawasa named Lamhatty, collected in 1707.
Calamansi is used in its partly ripe stage with soy sauce, vinegar, and/or siling labuyo as part of the most ubiquitous dipping sauce in Filipino cuisine, like in siomai. Achuete (Annatto oil) - annatto seeds fried in oil which typically turn dishes a bright orange; Asín tibuok; Biasong or samuyao (small-fruited papeda) Kamias (bilimbi ...
In the early 1500s, the nomadic Tawasa tribe was found by Hernando De Soto, near central Alabama.Almost two centuries later, the Tawasa were ambushed by other tribes, who enslaved and relocated some of them.
Calamansi juice, also known as "Filipino lemonade", is the Filipino version of lemonade, made from the juice of fresh-squeezed calamansi sweetened with sugar or honey and chilled. It can also serve as a base for other types of samalamig if other fruits are added.
This flat lemon is a flowering tree with an average height of 3–5 m (9.8–16.4 ft). The appearance is similar to calamansi. The flowers, white and about 3 cm (1.2 in) in diameter, usually bloom in April. The fruit, which appear around July, weigh about 25–60 g (0.88–2.12 oz).
Kapampangan dishes, including the varieties of sisig, at a Cabalen restaurant in Bulacan Buro with mustard leaves and eggplant. Kapampangan cuisine (Kapampangan: Lútûng Kapampángan) differed noticeably from other groups in the Philippines.