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The brown planthopper (BPH), Nilaparvata lugens (Stål) (Hemiptera: Delphacidae) is a planthopper species that feeds on rice plants (Oryza sativa L.). These insects are among the most important pests of rice, which is the major staple crop for about half the world's population. [ 1 ]
Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral , diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms.
Though it applies predominantly to the rice version, popcorn can also be referred to as ampáw (more accurately as ampáw na mais, "puffed corn"). [1] In Cebuano slang, ampáw is also a euphemism roughly equivalent to the English idiom "[a person] full of hot air".The term is derived from Proto-Malayo-Polynesian *ampaw (“empty husk (of rice ...
Java rice, sometimes called yellow fried rice, [1] is a Filipino fried rice dish characterized by its yellow-orange tint from the use of turmeric or annatto. Variants of the dish add bell peppers, pimiento, paprika, and/or tomato ketchup to season the fried rice. [2] [3] [1] Despite the name, the dish does not come from Indonesia. [3] [1]
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines.It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle.
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice ( galapong ) mixed with coconut milk , muscovado sugar, and young coconut ( buko ) strips.
It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. [3] [4] A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya. It is characteristically purple like all ube-based dishes. [5]