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Lillian Borromeo (née Lising; born 23 September 1940), commonly referred to as Atching Lillian (lit. ' Elder Sister Lillian '), is a Filipino food historian and chef, best known for her dedication to preserving Filipino heirloom recipes and old methods of food preparation, especially those belonging to Kapampangan cuisine.
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.
Reyes also made a Chef Lamagna favorite: "Mom's Crab Fat Noodles," which uses Dungeness crab and homemade squid ink pasta noodles; another delicious creation.
Chef Rosebud Benitez on the set of Ka-Toque, with guest Senator Francis Escudero. Rosebud Benitez is a Filipina celebrity chef and the host of Quickfire, a 10-minute television cooking show broadcast several times daily on GMA News TV (formerly known as Q, now GTV), a sister station of GMA Network. [1]
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).
Ginataan (pronounced: GHEE-nah-ta-AN), alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). [1] Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Magna Kusina, Portland, Oregon Oriental Mart, Seattle. Following is a list of notable restaurants known for serving Filipino cuisine: . Archipelago, Seattle ...
' spiced with chili '), is a popular Filipino dish which was popularized in the district of Malate, Manila, but made in traditional Bicolano style. It is a stew made from long chili peppers ( siling haba in Tagalog ) or small chili peppers ( siling labuyo in Tagalog ), coconut milk / coconut cream ( kakang gata in Tagalog ), shrimp paste ...