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The following is a list of condiments used in Filipino cuisine . A sweet and sour sauce made from cornstarch, salt, sugar, and tomato or banana ketchup. A sauce made from the leftover boiling liquid of asado. Commercial brands use a mixture of pineapple juice, soy sauce, and sugar with cornstarch as a thickener.
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending ...
Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm ( Nypa fruticans ). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. [ 1] It is usually sold under the generic label of " palm vinegar ".
Pancit Molo. Pancit Molo (also Molo Soup or Molo Balls Soup) [1] or Filipino pork dumpling soup, is a type of soup using wonton wrappers which originated from Molo district in Iloilo City, Philippines. [2] It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimp.
Biko (food) Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste.
Pastil. Pastil is a Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. [ 1] Pastil is also known as patil, patel, patir, or pater in Maranao; and paster ...
Ginataang langka. Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar.
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.