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Minatamis Na Saging
''Minatamis na saging'' (literally "sweetened banana") is a Filipino cuisine, Filipino dessert made with chopped saba bananas cooked in a sweet syrup (''arnibal'') made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract. Other ingredients can also be added like sweet potato, sago, or other fruits like jackfruit. It can be eaten on its own or added as an ingredient to other desserts (notably for ''halo-halo''). Adding the dessert over milk and shaved ice also results in another dessert known as saba con yelo (also sabá con hielo in Philippine Spanish, Spanish). The dish can also be cooked with coconut milk instead of water, which is differentiated as ''ginataang saba''. See also * Nilagang saging * Ice buko * Banana cue * Ginanggang * List of banana dishes * Maruya (food), Maruya * Turon (food), Turon * Compote References Banana desserts Philippine desserts Snack foods {{Philippines-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Halo-halo
''Haluhalo'' is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, '' gulaman'' (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves, and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. ''Haluhalo'' is considered to be the unofficial national dessert of the Philippines. ''Haluhalo'' is more commonly spelled as "''halo-halo''", but the former is the official spelling in the Commission on the Filipino Language's dictionary. The word is an adjective meaning "mixed ogether in Tagalog. It is a reduplication of the Tagalog verb ''halo'', which means "to mix". History The origin of ''haluhalo'' is traced to the pre-war Japanese Filipinos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Banana Desserts
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus ''Musa''. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) cultivated bananas come from two wild species – ''Musa acuminata'' and ''Musa balbisiana'', or hybrids of them. ''Musa'' species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas in 2022 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Compote
Compote or compôte (French for ''stewed fruit'') is a dessert originating in medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. Because i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Turon (food)
Turon (; also known as ''lumpiang saging'' ( Filipino for "banana ''lumpia''") or ''sagimis'' in dialectal Tagalog, is a Filipino cuisine, Philippine snack made of thinly sliced bananas (preferably Saba Banana, ''saba'' or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. Turon can also include other fillings. Most common is jackfruit (''langka''), but there are also recipes with sweet potato ''(kamote),'' mango ''(mangga)'', cheddar cheese and coconut ''(niyog)''. Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). It is a crunchy and chewy snack most commonly consumed during ''merienda'' or for dessert. It is also a popular street food,Home Cooking Rocks website acc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Maruya (food)
''Pinaypay'' () (literally "fanned" in Tagalog and Cebuano), also known as ''maruya'', is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan-like shape (hence its name), and coating it in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. ''Pinaypay'' are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos. Variants A variant of ''pinaypay'' may also use dessert bananas, which are usually just mashed before mixing them with batter. They can also be made from sweet potatoes. Among Muslim Filipinos, this version is known as ''jampok'', and traditionally use mashed Latundan bananas. In the Bicol Region, it is also known as ''sinapot'' or ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Banana Dishes
This is a list of banana dishes and foods in which banana or Plantain (cooking), plantain is used as a primary ingredient. A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus ''Musa (genus), Musa''. In some countries, bananas used for cooking may be called plantains. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Banana dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * Pizza - in Sweden, bananas are a common pizza topping * * * * * * Kolak (food), Kolak pisang * Ledre – a Bojonegoro rolled banana crepe. * * * * * * * * * * * * * Pisang epe – a Makassar cuisine, Makassar grilled banana with toppings. * Pisang plenet – a Semarang flattened banana with top ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ginanggang
''Ginanggang'', ''guinanggang'', or ''ginang-gang'' () is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from the island of Mindanao in the Philippines. It literally means "grilled" in Cebuano. ''Ginanggang'' is made from a type of banana in the Philippines called ''saba'' (a cooking banana also known as the Cardaba banana). The banana is peeled, skewered and then grilled over charcoals. When the outer surface is lightly charred, it is then taken off the grill, brushed with margarine Margarine (, also , ) is a Spread (food), spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The ..., and sprinkled with sugar. It differs from banana cue in that riper saba bananas are preferred; the banana is actually grilled on the stick instead of being fried and skewered later, and the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Banana Cue
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus ''Musa''. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) cultivated bananas come from two wild species – ''Musa acuminata'' and ''Musa balbisiana'', or hybrids of them. ''Musa'' species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas in 2022 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ice Buko
Ice buko, also known as buko ice candy or coconut popsicle, is a Filipino frozen dessert made from condensed milk, young coconut (''buko'') strips, and coconut water. It is basically a frozen version of the buko salad. They can be sold on popsicle sticks or in plastic bags as ice candy. They commonly include other ingredients like peanuts, pinipig (toasted young rice), macapuno, pandan leaf extracts, various fruits, including pitaya or dragon fruit or sweetened mung beans (or adzuki beans). They are popular desserts during the summer and are commonly sold by sari-sari stores and ''sorbeteros''. See also * Buko salad * Halo-halo * Ice scramble * Lamaw * Sorbetes Sorbetes in the Philippines refers to a traditional ice cream originating in the country, uniquely characterized by the use of coconut milk and/or carabao milk. It is distinct from the similarly named sorbet and Sherbet (frozen dessert), sherbe ... External links * References {{Ice-based beverages and des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nilagang Saging
''Nilagang saging'', sometimes also known simply as boiled bananas, is a simple Filipino dish consisting of boiled saba bananas (or cardava bananas) commonly dipped in fermented fish paste (''bagoong na isda'', also called in Cebuano). The bananas are typically unripe or just about to ripen, when they are still starchy. ''Nilagang saging'' is regarded as a comfort food and is a common savory snack in rural areas of the Philippines, usually eaten for merienda. It is sometimes also sold as street food. See also * Minatamis na saging * Banana cue * Ginanggang ''Ginanggang'', ''guinanggang'', or ''ginang-gang'' () is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from the island of Mindanao in the Philippines. It literally means "grilled" in Ce ... * Maruya References Philippine snack food Banana dishes Snack foods Street food {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Coconut Milk
Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, Central America, northern parts of South America and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in Western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
