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Pastil is a Filipino 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 in Iranun. [2] [3]
Chicken pastel, also known as pastel de pollo, is a traditional stew or pie from the Philippines made with chicken, sausages, mushrooms, ...
pastil, binalot, piyoso Junay or junai , is a Filipino packed rice dish wrapped in banana leaves with burnt coconut meat and various spices. It originates from the Tausug people of the Sulu Archipelago .
A slice of chicken pastilla. Poultry pastilla was traditionally made of squab (fledgling pigeons), but shredded chicken is more often used today. It combines sweet and savoury flavours; crisp layers of the crêpe-like werqa, savory meat slow-cooked in broth and spices and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. [16]
Beggar's chicken (simplified Chinese: 叫化鸡; traditional Chinese: 叫化雞; pinyin: jiàohuā jī) is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. Preparation of a single portion may take up to six hours.
Among Muslim Filipinos, pastel is an alternative spelling of pastil, which refer to two different dishes. Pastil (also spelled patil, patel, or patir) among the Danao-speaking peoples refers to white rice and meat wrapped in a banana leaf; while pastil among the Tausug people refers to a nativized version of the empanada.
Recipes of lengua estofado are extremely variable, ranging from preparations very similar to the original estofado de lengua to versions which use ingredients unique to the Philippines. A unifying similarity between the different lengua estofado recipes in the Philippines is that they use soy sauce , vinegar , and sugar for the sauce, which are ...
Pastels are derived from the Portuguese influence in Indonesia. It is a type of kue made of thin pastry crust, with a filling of meat (usually chicken or beef), vegetables (potatoes, carrots and bean sprouts), rice vermicelli, and sometimes boiled eggs, then deep fried in vegetable oil.