|
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] |
Bibingka
''Bibingka'' (; ) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as ''bingka'' in the Visayas and Mindanao islands. Bibingka can also be various other Filipino baked rice cakes, for example, those made with cassava flour (''bibingkang cassava / bibingkang kamoteng kahoy''), glutinous rice (''bibingkang malagkit''), or plain flour. Etymology The origin of the name is unknown. The linguist Robert Blust hypothesizes that it was originally a loanword, likely from Malay language, Malay ''kue bingka, [kue] bingka''. However, the consistent partial reduplication of the word (''bibingka'') in most Philippine languages, is unexplained. In Macau and Portuguese Goa, there exist also a cake called Bebinca. ''Bibingka'' is the name used for the dish in most languages of the Philippines, including ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumukunsi
Kumukunsi is a traditional Filipino deep-fried doughnut originating from the Maguindanao people. It is made from rice flour, duck eggs, and sugar. It is traditionally fried into spiral shapes. It has a creamy flavor, similar to pancakes. See also *Binangkal *Lokot-lokot *Panyalam *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 tra ... References Philippine doughnuts Philippine egg dishes Rice flour dishes {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kakanin
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tupig
''Tupig'', also known as ''intemtem'' or ''kangkanen'', is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice ('' galapong'') mixed with coconut milk, ''muscovado'' sugar, and young coconut (''buko'') strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. The name ''tupig'' means "flattened", in reference to its shape after cooking. It is popularly sold as street food in Pangasinan, particularly during the Christmas season. It is typically eaten with ginger tea ('' salabat''). A notable variant of ''tupig'' is ''tinubong'' from the Ilocos, which uses the same ingredients but is cooked in bamboo tubes buried with embers. See also * Bibingka * Panyalam * Suman * Puto bumbong ''Puto bumbong'' is a Philippine cuisine, Filipino purple rice cake Steaming, steamed in bamboo tubes. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuzhi Paniyaram
Paddu () is an Indian cuisine, Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu Language, Tulu: appadadde, appe (). The batter is made of Lentil, black lentils and rice and is similar in composition to the batter used to make idli and Dosa (food), dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations. Gallery File:Kuzhi paniyaram.jpg, Paddu File:Kuzhi Paniyaram 01.jpg, Paddu making File:Karandi Appam or Kuzhi Appam.jpg, Paddu File:Kuzhi paniyaram on pan.jpg, Guliyappa being prepared File:Puddus at Tindi Beedi, Bangalooru.JPG, Paddus/Guliyappa File:Paniyaram.jpg, Prepared Paddu See also *Æbleskiver, a Danish sweet dish *Khanom krok, a Thai dish *Mont lin maya, a Burmese dish *Neyyappam, a fermented South Indian sweet dumpling fried in Ghee *Pinja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Pinyaram
Pinyaram, panyaram, or penyaram ( Jawi: ڤيڽرام) is traditional ''kue'' of Minangkabau in West Sumatra, Indonesia. This dish served during certain occasion, such as wedding parties, Ramadan and Eid al-Fitr. Today, pinyaram can be used as typical souvenir of Minangkabau. Description Pinyaram is made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk, the way to cooked is quite similar like cooking pancake. Variations Pinyaram is mainly divided into two variants, that are ''pinyaram putih'' (made from white rice) and ''pinyaram hitam'' (made from black rice). But today, pinyaram can be colorful. In neighbouring Brunei and Malaysia, there is an identical kuih called ''pinjaram'' found in the part of East Malaysia and Brunei although its size is larger than the most pinyaram in Indonesia. See also * Panyalam * Kuzhi paniyaram * Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar. * Khanom krok, a Tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto (food)
''Puto'' is a Filipino cuisine, Filipino steaming, steamed rice cake, traditionally made from slightly fermented rice dough (''galapong''). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, ''dinuguan''). ''Puto'' is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of ''kakanin'' (rice cakes). Description ''Puto'' is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as ''galapong''. The mixture is then steaming, steamed. The most common shape of the ''putuhán'' steamer used in making ''puto'' is round, ranging from in diameter and between deep. The steamers are rings made of either soldering, soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (simila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tausug People
Tausug or Tausūg may refer to: * Tausug language, Malayo-Polynesian language spoken mainly in the Philippines ** Tausug alphabet ** Tausūg people The Tausug (also spelled Tausog; natively , Jawi: ) are an Austronesian ethnic group native to the Sulu Archipelago and northeastern coastal areas of Borneo, which spans present-day Philippines and Malaysia. Large Tausug populations are also ..., speakers of the language {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hari Raya
Eid al-Fitr () is the first of the two main festivals in Islam, the other being Eid al-Adha. It falls on the first day of Shawwal, the tenth month of the Islamic calendar. Eid al-Fitr is celebrated by Muslims worldwide because it marks the end of the month-long dawn-to-dusk fasting (''sawm'') of Ramadan. The holiday is known under various other names in different languages and countries around the world. Eid al-Fitr has a particular that consists of two generally performed in an open field or large hall. It may only be performed in congregation () and features six additional (raising of the hands to the ears whilst reciting the Takbir, saying "Allāhu ʾAkbar", meaning "God is the greatest"). In the Hanafi school of Sunni Islam, there are three at the start of the first and three just before in the second . Other Sunni schools usually have 12 , similarly split in groups of seven and five. In Shia Islam, the has six in the first at the end of , before , and five in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Filipinos
The Philippines is ranked as the 5th largest Christian-majority country on Earth , with about 93% of the population being adherents. , it was the third largest Catholic country in the world and was one of two predominantly Catholic nations in Asia. According to the National Statistics Office's national census for the year 2010, an estimated 90.1% of Filipinos were Christians; this consisted of 80.6% Catholic, 4% Iglesia ni Cristo, 1.0% Aglipayan, 2.7% Evangelical groups, and 3.4% other Christian groups including other Protestant denominations (Baptist, Pentecostal, Anglican, Methodist, and Seventh-day Adventist) as well as Orthodox. Around 5.6% of the whole country was Muslim; about 1-2% were Buddhist; 1.8% of the entire population adhered to other independent religions, while less than 0.1% (as of 2015) were irreligious. According to the 2020 census, at least 84% of the population is Christian; about 79% belong to the Catholic Church while about 5% belong to Protestantism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
