|
Uraró
''Uraró'', also known as ''araró'' or arrowroot cookies, are Filipino cuisine, Filipino cookies made from arrowroot flour. They have a dry and powdery texture and are usually flower-shaped. They originate from the Tagalog people of southern Luzon, particularly in the provinces of Laguna (province), Laguna, Quezon, and Marinduque. Etymology The name is derived from ''uraró'' (also ''araró'', ''araru'', ''aroru'', or ''aruru''), the Tagalog language, Tagalog and Spanish language, Spanish common name of the maranta arrowroot, ''Maranta arundinacea'', the source of the flour. It is also called (Spanish language, Spanish for 'Liliw biscuits'), after the town of Liliw in Laguna (province), Laguna, where it is a regional specialty. Description Traditional ''uraró'' production is labor-intensive, starting with the harvesting of arrowroots. The roots are washed and then crushed with a stone on a slab of hardwood in a process known as . The liquid resulting from this process is co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto Seco
''Puto seco'', also known as ''puto masa'', are Filipino cuisine, Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture. Etymology The name is derived from Filipino language, Filipino ''Puto (food), puto'' (traditional Filipino steamed rice cakes) and Spanish language, Spanish ("dry"), in reference to its texture. It is also spelled as "''puto seko''". Description Traditional ''puto seco'' is made from ''galapong'', ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle. Some modern versions of ''puto seco'' come in other flavors like ube (purple yam), coconut, and buko pandan. Multicolored candy-like versions of ''puto seco'' are so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bataan
Bataan (, , , ; ) , officially the Province of Bataan, is a province in the Central Luzon region of the Philippines. Its capital is the city of Balanga while Mariveles is the largest town in the province. Occupying the entire Bataan Peninsula on Luzon, Bataan is bordered by the provinces of Zambales and Pampanga to the north. The peninsula faces the South China Sea to the west and Subic Bay to the north-west, and encloses Manila Bay to the east. The Battle of Bataan is known in history as one of the last stands of American and Filipino soldiers before they were overwhelmed by the Japanese forces in World War II. The Bataan Death March was named after the province, where the infamous march started. History Aeta peoples The first inhabitants of the Bataan peninsula are the Ayta Magbeken people. The next group of inhabitants were Kapampangans, who settled on eastern Bataan. Tagalog migration Later on, Tagalogs from southern Luzon, most specifically Cavite, migrated to par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polvorón
A polvorón (From , the Spanish word for powder, or dust) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name ''mantecados'', these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well. Polvorones are popular holiday delicacies in all of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round. Mantecado ''Mantecado'' is a name for a variety of Spanish shortbreads that includes the ''polvorón''. The names are often synonymous, but not all ''mantecados'' are ''polvorones''. The name ''mantecado'' comes from (lard), usually the fat of Iberian p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe Paper
Crêpe paper is thin, textured, and often colorful decorative paper used in paper craft. It is created by adhering wet tissue paper to the cylinder of a Yankee dryer and then scraping it off with a blade once dry. This process creates gathers in the paper, giving it a crinkly texture like that of crêpe (textile), crêpe. This creasing process is called creping or crêping. Production Paper that is creped is produced on a Fourdrinier machine, paper machine that has a single large steam-heated drying cylinder (''yankee'') fitted with a hot-air hood. The raw material is paper pulp. The Yankee dryer, Yankee cylinder is sprayed with adhesives to make the paper stick. Crêping is done by the Yankee's ''doctor blade'' that scrapes the dry paper off the cylinder surface. The crinkle (crêping) is controlled by the strength of the adhesive, geometry of the doctor blade, speed difference between the yankee and final section of the paper machine and paper pulp characteristics. Proper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America, Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States. Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cream
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 the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca Flour
Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but which has now spread throughout parts of the world such as West Africa and Southeast Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants. Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and minerals. In other countries, it is used as a thickening agent in various manufactured foods. Etymology ''Tapioca'' is derived from the word ''tipi'óka'', its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
