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It is communally and competitively drunk through straws at festive occasions. It can be likened to sake in appearance and flavor. Lao lao or Lao alcohol is more like a whiskey. It is also called lao khao or, in English, white alcohol. However, there is also a popular variant of lao lao made from purple rice, which has a pinkish hue.
Tsokolate (Tagalog: [tʃoko'late] choh-koh-LAH-teh), also spelled chocolate, is a native Filipino thick hot chocolate drink. It is made from tabliya or tablea, tablets of pure ground roasted cacao beans, dissolved in water and milk.
The name lao-Lao is not the same word repeated twice, but two different words pronounced with different tones: the first, ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second, ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone.
After pounding into a rough mix the palapa is briefly fried to release its rich and spicy flavor. A variant mixed with grated coconut and turmeric is also made. Palapa is mostly used as a condiment alongside meat, chicken or fish, or is used in the main dish Piaparan, a famous dish of the Lanao region of Mindanao. Pata tim: Meat dish
Pepero Almond sticks. Pepero (Korean: 빼빼로), also "chocolate-covered pretzel stick", is a thin cookie stick dipped in compound chocolate.Pepero has been manufactured by Lotte Wellfood [1] in South Korea since 1983. [2]
Supreme in La Paz Batchoy flavor, marketed as the first Filipino dish-flavored no-cook cup noodles, and Lucky Me! Special (now split into True to Taste and Pasta) in 2009, which consists of noodles based on local and international flavors such as Lomi (egg noodles in seafood flavor), Jjamppong (spicy Korean noodles), Curly Spaghetti, Baked Mac ...
Some customers in residential areas tend to use their own cups, and the vendors price their product accordingly (usually at around twenty Philippine pesos, or US$0.42 for a standard-sized mug). Using a wide, shallow metal watch glass -shaped scoop , they skim the surface of the bean curd and toss out any excess water, before scooping the bean ...
Buko pandan refers to a very common flavor combination of coconut and pandan leaves in Filipino cuisine. When used alone, buko pandan typically refers to a type of dessert made with strips of coconut, pandan leaves, and various jellies in coconut milk. The drink version is the same, but is less thick and has more liquid.