Search results
Results From The WOW.Com Content Network
Description. A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable.
Street food featuring eggs include kwek-kwek which are hard-boiled quail eggs dipped in orange-dyed batter and then deep fried similar to tempura. Tokneneng is a larger version of kwek-kwek using chicken or duck eggs. Another Filipino egg snack is balut, essentially a boiled pre-hatched poultry egg, usually duck or chicken. These fertilized ...
A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ( galapong ). 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.
Meat, rice, and egg. Silog is a class of Filipino breakfast dishes containing sinangag ( fried rice) and itlog (egg; in context, fried egg "sunny side up"). They are served with various viands or ulam, often fried as well, and usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau ...
Sisig ( / ˈsiːsɪɡ / [ 2] Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears ( maskara ), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon . Sisig is a staple of Kapampangan cuisine.
Crispy kangkóng. Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach ( kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. [ 1][ 2] A vegetarian or vegan version of the dish can also be made by removing the egg ...
Goto (food) Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce ( patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw .