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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.
Beef adobo from a Filipino restaurant. Filipino neck adobo. Based on the main ingredients, the most common adobo types are adobong manók, in which chicken is used, and adobong baboy, in which pork is used. Adobong baka , along with adobong manók , is more popular among Muslim Filipinos in accordance with halal dietary laws. [31]
Lomi. Lomi or pancit lomi ( Hokkien Chinese: 滷麵 / 扁食 滷麵; Pe̍h-ōe-jī: ló͘-mī / pán-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. [ 1] Because of its popularity at least in the eastern part of Batangas ...
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 compose 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 ...
Ginataang ubod ( heart of palm in coconut milk) Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise ...
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.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ( galapong ). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan ). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.
Pininyahang manok, commonly anglicized as pineapple chicken, [1] is a Philippine dish consisting of chicken braised in a milk or coconut milk -based sauce with pineapples, carrots, potatoes, and bell peppers. Some variants of the dish use a chicken stock base instead of milk. The dish originates from Southern Luzon which was once a regional ...