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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 ...
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Balut is common street food in the Philippines, Vietnam and other localities, and is also sold in stores and malls. It is a relatively cheap source of protein and calcium. [4] Balut was introduced to the Philippines by the Chinese in 1565 [5] or around 1885 and since then, balut has been included as a traditional part of the culture. [6]
Pagkakamay describes the act of eating with the bare hands, which is the traditional pre-colonial method of eating in Filipino culture. This is done by forming a small mound of rice, adding a piece of the accompanying dish for flavor (the ulam ), compressing it into a small pyramid with the fingers, lifting it to the mouth nestled in four ...
The Filipino dish dinuguan is traditionally served with puto A puto stall in San Juan, Metro Manila. Putong lalaki topped with egg from Bulacan Puto with cheese toppings from Mindanao The most common shape of the putuhán steamer used in making puto is round, ranging from 30 to 60 centimetres (12 to 24 in) in diameter and between 2 and 5 ...
They are also traditionally used to make icebox cakes in the Philippines, including crema de fruta and mango float. [6] [7] Among Muslim Filipinos, broa (also spelled b'rua, bulwa, or baulo) is a derivative dish. They are eaten similarly and can also come in soft or crunchy versions, but they have a more irregular muffin-like shape.
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Some sauces need to be prepared beforehand like the traditional Filipino sweet and sour sauce agre dulce (or agri dulci) which is made from cornstarch, salt, sugar, and tomato or banana ketchup. When made with hot peppers like siling labuyo, it becomes a sweet chili sauce. It is the traditional dipping sauces of fried dishes like lumpia or okoy.