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Kalamay
''Kalamay'' (also spelled ''Calamay'', literally "sugar"), is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. ''Kalamay'' can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called Kalamai. Preparation ''Kalamay'' is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make '' latík''. The mixture of ground glutinous rice and coconut milk is then poured into the ''latík'' and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when eaten with other dishes. Viscous ''Kalamay'' are oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latik
''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Visayan ''Latik'' ''Latík'' in its original sense in the Visayan languages literally means 'syrup' (equivalent to ''arnibal'' in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar. It is used much in the same way as syrup, in dishes like '' kalamay'' and '' suman''. It is usually Anglicized as "coconut caramel." A commercial version of the Visayan ''latik'' is marketed internationally as coconut syrup, though it should not be confused with coconut sugar derived from coconut sap. Tagalog ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinukmani
''Biko'' is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, ginger, and glutinous rice. It is usually topped with ''latik'' (either or both the coconut curds or the syrupy caramel-like variant). It is a type of ''kalamay'' dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as '' suman''. It is also known as ''inkiwar'' ''in'' Ilocano Northern Luzon and ''sinukmani'' or ''sinukmaneng'' in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as ''wadjit'' in Tausug; ''wadit'' in Maranao; and ''wagit'' in Maguindanao. A notable variant is '' puto maya'' in Cebuano-speaking regions of the Philippines. It is usually made from purple glutinous rice (called ''tapol'') soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasalubong
''Pasalubong'' (Tagalog, " omethingfor when you welcome me") is the Filipino tradition of travellers bringing gifts from their destination to people back home. ''Pasalubong'' can be any gift or souvenir brought for family or friends after being away for a period of time. It can also be any gift given by someone arriving from a distant place. ''Pasalubong'' are also associated with the '' balikbayan'', Overseas Filipinos returning to the Philippines, and may refer to items that migrant workers bring home to their families, friends, relatives or even non-relatives that they feel especially close with. Description ''Pasalubong'' is a Tagalog word, a variant of the word ''pansalubong'' or ''pangsalubong''. It comes from the root word "''salubong''" which means "(to) welcome", "to meet", or "reception". The prefix "''pa-''" is a contraction of "pang-", roughly equivalent to the English suffix "'' -er''". Thus, the word "pasalubong" can be roughly translated as "welcomer", or "so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latík
''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Visayan ''Latik'' ''Latík'' in its original sense in the Visayan languages literally means 'syrup' (equivalent to ''arnibal'' in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar. It is used much in the same way as syrup, in dishes like ''kalamay'' and '' suman''. It is usually Anglicized as "coconut caramel." A commercial version of the Visayan ''latik'' is marketed internationally as coconut syrup, though it should not be confused with coconut sugar derived from coconut sap. Tagalog ''La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bohol
Bohol (), officially the Province of Bohol ( ceb, Lalawigan sa Bohol; tl, Lalawigan ng Bohol), is an island province of the Philippines located in the Central Visayas region, consisting of the island itself and 75 minor surrounding islands. Its capital is Tagbilaran. With a land area of and a coastline long, Bohol is the tenth largest island of the Philippines.The Island-Province of Bohol Retrieved November 15, 2006. The province of Bohol is a first-class province divided into 3 congressional districts, comprising 1 component city and 47 |
Kalamai (dessert)
Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch has been used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes add vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half-inch thickness. This dessert is cooled, then sliced into squares. The pudding-like version of kalamai has a very creamy, soft texture. This pudding is served just as a piece of pie is served. The gelatin-like recipe yields a dessert that is firm like Jell-O. It can be eaten with fingers. Both versions of kalamai have a very distinct coconut and masa harina flavor.Topping, D., Ogo, P., Dungca, B (1969). Chamorro-English Dictionary. See a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ube Kalamay
UBE or Ube may refer to: * Ubiquitin-activating enzyme * Ube, Yamaguchi, a city in Japan * Uniform Bar Examination * Unilateral Biportal Endoscopy * Ube Industries, chemical company * Union bound estimate, a probability theory bound * Union of Bookmakers Employees * United Bank of Egypt, a bank co-owned by Banque du Caire * Unbiennium, an undiscovered superactinide chemical element * Universal Basic Education, education system in Nigeria * Universal Basic Employment, a form of social program for ensuring employment through a society's needs * Unrecoverable bit error rate, a media assessment measure related to the hard disk drive storage technology * Unsolicited bulk email, a type of email spam * Upper Black Eddy, Pennsylvania, an unincorporated village in the United States * Ube (''Dioscorea alata''), also known as the purple yam, a species of edible yams :* Ube halaya, a Philippine dessert made from boiled and mashed purple yam * Upper body ergometer, a type of exercise equip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
