Search results
Results From The WOW.Com Content Network
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
The name of the dish was inspired by the Bicol Express railway train (Philippine National Railways) that operated from Tutuban, Manila to Legazpi, Albay (regional center of the Bicol region). The widely-known name for this dish in the Bicol Region of the Philippines was identified as gulay na may lada , which is currently one of the vegetarian ...
A traditional pastry, young coconut filled pie. Camote cue: Tagalog 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
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm.
Halo-halo made in San Diego County, California. Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam (), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (), pinipig, boiled taro or soft yams in cubes, flan ...
Filipino cuisine is influenced principally by China and Spain have been integrated with pre-colonial indigenous Filipino cooking practices. [1]In the Philippines, trade with China started in the 11th century, as documents show, but undocumented trade may have started as many as two centuries earlier.
Ma Mon Luk (simplified Chinese: 马文禄; traditional Chinese: 馬文祿 Cantonese Yale: Máh Màhn-luhk), [1] was a Chinese immigrant best known in the Philippines for his eponymous restaurant, and for being the popularizer and alleged creator of mami (a noodle soup) and popularizer of siopao (a steamed bun based on the cha siu bao).
Mami (pronounced: MAH-mee) is a popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat (chicken, beef, pork) or wonton dumplings.It is related to the pancit class of noodle dishes, and the noodles themselves are sometimes called pancit mami.