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Cornick (Filipino: kornik) is a Filipino deep-fried crunchy puffed corn nut snack. It is most commonly garlic-flavored but can also come in a variety of other flavors. [1] [2] It is traditionally made with glutinous corn. [3]
Chicken or pork and potatoes cooked in tomato sauce. Barbecue (Inihaw, Inasal, Satti) Nationwide Philippine English term for Inihaw. Grilled or skewered meat (mainly pork or chicken) marinated in a sweet soy-garlic mixture, grilled, basted with the marinade and then served with either a soy-vinegar dip or a sweet brown sauce.
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 comprise 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 ...
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The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. [1] [2] Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables. Condiments and other flavorings are usually added.
Garlic oil; Garlic rice – a Filipino fried rice dish made from stir-frying garlic and stale leftover cooked rice, and seasoned with salt. Garlic sauce – typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used; Garlic sausage – prepared using garlic and pork or beef/veal, or a combination of pork ...
Lumpiang ubod served fresh with peanut sauce. Modern lumpiang ubod is most commonly served as lumpiang sariwa (fresh lumpia). It is made by julienning heart of palm and carrots into thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, including cabbage, green beans, singkamas , potatoes, and so
Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits Maja blanca: Coconut–based blancmange, often with sweet maize kernels. Paelya: Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.