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Kalamay Ube
''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 often ... [...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 Regions of the Philippines, 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 List of islands of the Philippines#List of islands by size, 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 Legislative districts of Bohol, congressional districts, comprising 1 Cities of the Philippines, component city and 47 Philippine municipality, municipalities. It has 1,109 barangays. The province is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamorro People
The Chamorro people (; also CHamoru) are the indigenous people of the Mariana Islands, politically divided between the United States territory of Guam and the encompassing Commonwealth of the Northern Mariana Islands in Micronesia. Today, significant Chamorro populations also exist in several U.S. states, including Hawaii, California, Washington, Texas, Tennessee, Oregon, and Nevada, all of which together are designated as Pacific Islander Americans according to the U.S. Census. According to the 2000 Census, about 64,590 people of Chamorro ancestry live in Guam and another 19,000 live in the Northern Marianas. Another 93,000 live outside the Marianas in Hawaii and the West Coast of the United States. The Chamorros are primarily Austronesian, and many have Filipino ancestry (another Austronesian group). There are also descendants of Japanese people. Many may also have a small amount of Spanish and Mexican ancestry. Chamorros and other Micronesians constitute about half the curr ... [...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 ''L ... [...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 equipment ... [...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 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 often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...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 fo ... [...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 sugar 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. But they can also be used as garnishing and fillings for other desserts, most notably for ''pan de coco'' and '' sinudlan empanada''. ''Bukayo'' is also spelled as ''bucaio'', ''bucayo'', ''bokayo'', ''bukhayo'', or ''bukayu''. 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 in the Philippines is also sometimes locally known as ''bukayo mani''. See also *Daral (food) ''Daral'', also known as ''darar'', is a Filipino dessert crêpe r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suman (food)
Suman or budbud is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or ''buli'' or ''buri'' palm (''Corypha'') leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of ''suman'' uses cassava instead of glutinous rice. Varieties There are numerous varieties of suman, with almost every town or locality having its speciality. Some are described below: *''Binuo'' (or ''Suman sa Binuo'') – A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties. *''Kurukod'' or ''kurukud'' - A type of cassava suman with a filling of sweetened grated coconut (''bukayo''). *''Suman sa Ibus'' (or simply ''Ibus'') – A ubiquito ... [...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] |
_-_Philippines.jpg "Click for more on -> Bukayo")
