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Shakoy
Shakoy (Cebuano language, Cebuano: ''siyakoy''; Tagalog language, Tagalog: ''siyakoy''; Hokkien ), also known as ''lubid-lubid'' ("little rope") or bicho bicho, is a traditional Filipino cuisine, Filipino deep-fried twisted doughnut. It is traditionally made with flour, sugar, salt, and yeast and deep-fried. It is then sprinkled with white sugar. Variants of shakoy can also be made with other kinds of flour, most notably with rice flour, which results in a chewier version that is also usually coated with sesame seeds. Dry and crunchy versions of shakoy, which are usually much smaller, are known as ''pilipit''. These types of twisted doughnuts also have versions in different countries. Like the ''Kkwabaegi'' of Korea, ''Mahua (snack), Mahua'' in China and Taiwan, and ''Treccia d'oro, Treccia'' in Italy. Shakoy is often enjoyed as a snack or a dessert, and it is also served for breakfast. See also *Binangkal *Kumukunsi *Lokot-lokot *Panyalam *Untir-untir *Pilipit *Cakoi / Cakw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnut
A doughnut or donut () is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnuts
A doughnut or donut () is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Twisted Doughnut
Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinous rice flour, deep-fried in oil. In China, they are known as (); in Korea, they are known as (), in the Philippines, they are known as or , and in Japan, they are known as (). Around the world China In Mainland China and Taiwan, twisted doughnuts known as ''mahua'' () are traditional fried desserts with regional variations. The main ingredients consist of flour, sugar and cooking oil, though salt, honey, nuts and other spices can be added as well. Once twisted into a braided shape, the dough is then fried in peanut oil. The two predominant variants are crispy-outside-fluffy-inside or completely crunchy. The original form was invented in the city of Tianjin and dates back millennia. Italy In Italy it is known as ''treccia'', sometimes filled with pastry cream and covered with sugar, chocolate and other products. Japan ''Sakubei'' (索餅/さくべい), derived from the Tang dynasty of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cakwe
''Youtiao'' (), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, ''youtiao'' are lightly salted and easily separated by hand. ''Youtiao'' are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. ''Youtiao'' may also be known as a Chinese cruller, Chinese oil stick, Chinese donut ticks'', and fried breadstick, among others. In other Asian countries, they may also be called ''bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy'' or ''pathongko'', among other names. Culinary applications and variants At breakfast, ''youtiao'' can be stuffed inside '' shāobǐng'' () to make a sandwich known as ''shāobǐng yóutiáo'' (). Youtiao wrapped in a rice noodle roll is known as '' zháliǎng''. In Yunnan, a roasted rice flour pancake usually wrapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilipit
Pilipit is a traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size. The word ''pilipit'' means "twisted" in Tagalog. A very similar but distinct dessert, also known as ''pilipit'', is a fried glutinous rice twisted doughnut from Maguindanao. It is much thicker and is made with a combination of white glutinous rice and purple rice, resulting in a distinctive lavender color. It is soaked and pounded into '' galapong'' and twisted into shapes before deep-frying. It is served sprinkled with fresh grated coconut. Another distinctive variation of this delicacy is the rice-based doughnut made with squash, also known as kalabasang pilipit ''or pilipit na kalabasa'', which originates in the province of Quezon. This variety of pilipit is incorporated with grated or mashed squash, which gave it a yellow- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Treccia D'oro
''Treccia d'oro'' is a baked cake made with yeast dough and candied fruit, originating in the Italian ''comune'' (municipality) of Crema, Lombardy. Origin ''Treccia d'oro'' was invented in the years 1937–1938 and exhibited at the "Fiera di Padova" by the pastry chef Zironda, who later patented it and opened independently the shop Pasticceria Zironda. Vittorio Maccalli started to work there as an apprentice and when the owner decided to retire, Maccalli replaced him. Later he opened a shop in Piazza Garibaldi in Crema, Lombardy, named Treccia d'Oro. While the ingredients of the cake are known, its preparation technique (mainly how to insert the candied fruits into the dough) remains a secret. The Lombardy region has recognised ''treccia d'oro'' as a handmade product of Crema and its surrounding area, the ''Cremasco''. See also * List of Italian desserts and pastries * List of cakes A list is a set of discrete items of information collected and set forth in some for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Snack Food
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 total area of roughly 300,000 square kilometers, which are broadly categorized in Island groups of the Philippines, three main geographical divisions from north to south: Luzon, Visayas, and Mindanao. With a population of over 110 million, it is the world's List of countries and dependencies by population, twelfth-most-populous country. The Philippines is bounded by the South China Sea to the west, the Philippine Sea to the east, and the Celebes Sea to the south. It shares maritime borders with Taiwan to the north, Japan to the northeast, Palau to the east and southeast, Indonesia to the south, Malaysia to the southwest, Vietnam to the west, and China to the northwest. It has Ethnic groups in the Philippines, diverse ethnicities and Culture o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Untir-untir
Untir-untir or kue tambang is a traditional Indonesian deep-fried twisted doughnut—that fried in peanut oil. This dish has a shiny and golden look with crispy taste, almost similar to ''mahua'' in Chinese cuisine and ''lubid-lubid'' in Filipino cuisine. In Javanese ''untir-untir'' means "twisted", while in Indonesian ''kue tambang'' means "rope cake"; both refer to its twisted rope-like shape. This doughnut popular in Javanese community in Java, but today it can found nationwide. Sesame seeds can be added in the untir-untir. See also *Cakwe * Shakoy *Chinese Indonesian cuisine *Javanese cuisine *Kue *List of Indonesian dishes *List of Indonesian snacks This is a list of Indonesian snacks. In Indonesian language, Indonesian, snacks are called ''kudapan'', ''makanan kecil'' (lit. "small food") or ''makanan ringan'' (lit. "light food"). They might taste savoury or sweet, snack foods are a signif ... References Doughnuts Indonesian desserts {{Indonesia-cuisine-st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panyalam
''Panyalam'' or ''panyam'', is a traditional Philippine cuisine, Filipino-Moro people, Bangsamoro fried rice cake, rice pancake. It is made with galapong, ground glutinous rice, ''muscovado'' (or brown sugar), and coconut milk mixed into a batter (cooking), batter that is deep-fried. ''Panyalam'' originates from Mindanao and nearby islands. It is particularly popular among Islam in the Philippines, Muslim Filipinos, including among the Maguindanao people, Maguindanao, Maranao people, Maranao, Sama-Bajau people, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian Filipinos, Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau people, Sama-Bajau. See also * Kue pinyaram * Kuzhi paniyaram *Tupig *Bibingka *Kakanin *Kumukunsi *List of pancakes *Lokot-lokot *Okoy *Palitaw *Pastil *Puto (food), Puto *Shakoy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokot-lokot
Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu Archipelago in the Philippines. It is also referred to as jaa in Sulu; tagaktak, tinagtag, tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur. Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as the Muslim feast of Eid al-Fitr. Lokot-Lokot is made by repeatedly pounding glutinous rice until it becomes fine powder which is then blended with water and other ingredients to create a thick batter. The mixture is then poured into a halved coconut shell with holes called an ''uluyan'' directly into frying oil, resulting in fried mats of rice noodles. It is then formed into rolls or folded into a wedge using two wooden spoons called the ''gagawi''. See also * Daral (food) * Kumukunsi *Panyalam *Shakoy Shakoy (Cebuano language, Cebuano: ''siyakoy''; Tagalog language, Tagalog: ''siyakoy''; Hokkien ), also known as ''lubid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
