Search results
Results From The WOW.Com Content Network
Camote cue or camotecue is a popular snack food in the Philippines made from camote (sweet potato). Slices of camote are coated with brown sugar and then fried, to cook the potatoes and to caramelize the sugar. [1] It is one of the most common street foods in the Philippines, along with bananacue and turon. [2]
They can be cooked in vinegar and soy sauce and served with fried fish (a dish known as adobong talbos ng kamote), or with recipes such as sinigang. [97] The stew obtained from boiling camote tops is purple-colored, and is often mixed with lemon as juice. Sweet potatoes are also sold as street food in suburban and rural areas.
Crispy kamote leaves Crispy kangkong , also called kangkong chips , is a crispy deep-fried Filipino appetizer made with water spinach ( kangkong ) leaves coated with an egg and flour batter . It is eaten dipped in various sawsawan dipping sauces or mayonnaise .
Deep fried kamote with caramelised brown sugar. Cascaron: Negros Occidental A dessert made of rice flour, coconut and sugar. Coconut jam: A food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar. Leche flan
Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp; Burong isda - fermented rice with fish; Burong mangga - pickled green mangoes. Commonly served with bagoong alamang (shrimp paste) Burong mustasa - pickled mustard leaves
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
The classic version of dinengdeng typically consists of a mixture of leafy greens, shoots, and other vegetables, including long beans (utong), okra, jute mallow (saluyot), bitter gourd (parya), sweet potato leaves (uggot kamote), and moringa leaves (marunggay). These ingredients are commonly available year-round.