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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 by-products 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, although it should not be confused with coconut sugar derived from coconut sap. Tagalog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Philippine Dishes
This is a list of selected dishes found in the Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot .... While the names of some dishes may be the same as those found in other cuisines, many of them have evolved to mean something distinctly different in the context of Filipino cuisine. Main dishes Soups and stews Noodle dishes Vegetables Rice Preserved meat and fish Pickles and side dishes Miscellaneous and street food Bread and pastries Sweets Sauces and condiments Drinks Ingredients See also * Kapampangan cuisine * List of Philippine desserts * Philippine condiments References External links Filipino Recipes {{Lists of prepared foods * Dishes Philippine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 people, Filipino desserts and beverages. It is related to the Chamorro people, Chamorro dessert called Kalamai (dessert), 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 ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinukmani
''Biko'', also spelled ''bico'', is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 people, Filipino desserts and beverages. It is related to the Chamorro people, Chamorro dessert called Kalamai (dessert), 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 ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luzon
Luzon ( , ) is the largest and most populous List of islands in the Philippines, island in the Philippines. Located in the northern portion of the List of islands of the Philippines, Philippine archipelago, it is the economic and political center of the nation, being home to the country's capital city, Manila, as well as Quezon City, the country's most populous city. With a population of 64 million , it contains 52.5% of the country's total population and is the List of islands by population, 4th most populous island in the world. It is the List of islands by area, 15th largest island in the world by land area. ''Luzon'' may also refer to one of the three primary Island groups of the Philippines, island groups in the country. In this usage, it includes the Luzon Mainland, the Batanes and Babuyan Islands, Babuyan groups of islands to the north, Polillo Islands to the east, and the outlying islands of Catanduanes, Marinduque and Mindoro, among others, to the south. The islands o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dessert Sauces ...
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts. Dessert sauces may be cooked or uncooked. Dessert sauces * Butterscotch * Caramel sauce * Chancaca * Chocolate gravy * Chocolate syrup * Coulis * Cream * Crème anglaise * Custard * Fruit curd * Ganache * Hard sauce – includes brandy butter, rum butter and sherry butter * Hot fudge * Latik * Magic Shell * Rainbow sauce * Rumtopf * Slatko * Strawberry sauce * Raspberry sauce * Wet walnuts See also * Ganache * List of desserts * List of sauces References {{Lists of prepared foods Sauces In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickling, pickled or preserved foods, but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate – umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa – North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Matbucha — a North African condiment * ** List of mayonnaises – List of mayonnaises * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Jam
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia. Origin The origins of kaya are subject to various interpretations. Some sources suggest it is a Eurasian jam unique to Singapore and Malaysia, adapted from a Portuguese egg jam. Others propose that Hainanese immigrants created kaya toast by adapting what they had previously prepared while serving on British ships during the Straits Settlements period. In Thailand, a similar spread is known as sangkhaya, while in the Philippines, an eggless version called matamís sa báo is made from coconut cream and sugar. The spread's widespread popularity across these regions has led to various adaptations and flavors, making kaya a versatile and beloved component of Southeast Asian cuisine. Indonesia, Malaysia and Singapore The word for coconut jam in the Malay language, kaya, means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Visayan Language
The Bisayan languages or Visayan languages are a subgroup of the Austronesian languages spoken in the Philippines. They are most closely related to Tagalog and the Bikol languages, all of which are part of the Central Philippine languages. Most Bisayan languages are spoken in the whole Visayas section of the country, but they are also spoken in the southern part of the Bicol Region (particularly in Masbate and Sorsogon where several dialects of Waray are spoken), islands south of Luzon, such as those that make up Romblon, most of the areas of Mindanao and the province of Sulu located southwest of Mindanao. Some residents of Metro Manila also speak one of the Bisayan languages. Over 30 languages constitute the Bisayan language family. The Bisayan language with the most speakers is Cebuano, spoken by 20 million people as a native language in Central Visayas, parts of Eastern Visayas, and most of Mindanao. Two other well-known and widespread Bisayan languages are Hiligayno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukayo
''Bukayo'' is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (''buko'') in water and ''sinuklob'', which is sugarcane muscovado melted into a chewy caramel-like consistency. Dryer versions of ''bukayo'' with a crumbly texture are known as ''bocarillo''. ''Bukayo'' can be eaten on its own, usually rolled into little balls. It can also be used as a garnish and filling for other desserts, most notably for '' pan de coco, moche,'' and '' sinudlan empanada''. ''Bukayo'' is also spelled as ''bucaio'', ''bucayo'', ''bokayo'', ''bukhayo'', or ''bukayu'' in other regions. During the Spanish rule of the Philippines, it was known as ''conserva de coco'' ("coconut preserve") in Spanish. It is also known as ''hinti'' in Tausug. Peanut brittle Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ube Halaya
''Ube halaya'' or ''halayang ube'' (also spelled ''halea'', ''haleya''; ) is a Filipino cuisine, Filipino dessert made from boiled and mashed purple yam (''Dioscorea alata'', locally known as ''ube''). Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as ''halo-halo''. It is also commonly anglicized as ube jam, or called by its original native name, ''nilupak na ube''. History The Philippines shows the highest phenotype, phenotypic diversity of ube (''Dioscorea alata''), making it one of the likely Vavilov center, centers of origin of ube plant domestication, domestication. Remains of ube have been recovered from the Ille Cave archaeological site of Palawan (c. 11,000 BP). Preparation The main ingredient is peeled and boiled Dioscorea alata, purple yam which is grated and mashed. The mashed yam, with condensed milk (originally sweetened coconut milk), are added to a saucepan where butter or mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapin-sapin
Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately. The name originates the Tagalog language, Tagalog word which means "underlayer [for cushioning]" (e.g. a blanket sheet, compare with Cebuano language, Cebuano ). When reduplicated as , it means "having several layers". See also *Kue lapis *Khanom chan *Maja blanca References Glutinous rice desserts Philippine desserts Philippine rice dishes Coconut desserts Vegetarian dishes of the Philippines {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
