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Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas .
Calamansi juice, also known as "Filipino lemonade", is the Filipino version of lemonade, made from the juice of fresh-squeezed calamansi sweetened with sugar or honey and chilled. It can also serve as a base for other types of samalamig if other fruits are added.
Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman , sometimes referred to as samalamig , sold at roadside stalls and vendors.
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
Juicy Juice [65] – sold to Brynwood Partners; Krem Top – sold to Alaska Milk Corporation in 2007; Liberty – sold to Alaska Milk Corporation in 2007; Libby's [5] Magnolia – formerly known as Nestlé Magnolia dairy products in the Philippines; Quik [66] – name changed to Nesquik [67] Nestlé Quik – name changed to Nesquik
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.
The Animal bar was launched in 1963 as a real milk chocolate bar, with a fun game on the inside of each wrapper. Every bar has two different named animals moulded on the surface. Animal Bars have ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]