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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.
Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos. It is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. Ketupat is cut open until its skin (woven palm leaf) is totally removed.
The dish is served with pusô (hanging rice) which the diners would dip in the prepared tuslob buwa. [4] It is traditionally prepared as a communal food; the street food vendors ( pungko-pungko ) would cook the tuslob buwa in one wok where several people could share and the diners would pay by the pusô .
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This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain , it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies .
It is paired with white rice or puso and commonly served with atchara pickles as a side dish. It is a very popular dish in the Philippines and is readily available at roadside restaurants. [21] Satti – are usually grilled beef or chicken served on skewers from Mindanao. It is related to the satay and sate of Indonesia and Malaysia.
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According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala (1613) by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."