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Uraro
''Uraró'', also known as ''araró'' or arrowroot cookies, are 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, Quezon, and Marinduque. Etymology The name is derived from ''uraró'' (also ''araró'', ''araru'', ''aroru'', or ''aruru''), the Tagalog and Spanish common name of the maranta arrowroot, '' Maranta arundinacea'', the source of the flour. It is also called ( Spanish for 'Liliw biscuits'), after the town of Liliw in 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 collected and then undergoes a second process, the , wherein it is allowed to sit until the water separa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto Seco
''Puto seco'', also known as ''puto masa'', are 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 '' puto'' (traditional Filipino steamed rice cakes) and Spanish ''seco'' ("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 sometimes known as ''puto masa'' (lit. " corn dough '' puto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto Seco
''Puto seco'', also known as ''puto masa'', are 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 '' puto'' (traditional Filipino steamed rice cakes) and Spanish ''seco'' ("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 sometimes known as ''puto masa'' (lit. " corn dough '' puto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bataan
Bataan (), officially the Province of Bataan ( fil, Lalawigan ng 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 Classical Period The first inhabitants of the Bataan peninsula are the Ayta Magbeken people, who are one of the first Negrito ancestors of present-day Filipinos. Later on, Tagalog communities from southern Luzon migrated to parts of Bataan and the Ayta Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosquillos
''Rosquillos'' are Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu. The name means "ringlet" in Spanish (from ''rosca'', "ring") and was reputedly coined by Philippine President Sergio Osmeña. Despite sharing the name, Philippine ''rosquillos'' are not related to the Spanish '' rosquillos'' (better known as ''rosquillas'', ''roscos'', or ''rosquillos de vino''), which are more akin to baked doughnuts. There are two notable variants of ''rosquillos'', differing in shape. The first is ''galletas del Carmen'', which is flower-shaped and does not have a hole in the center. The other is ''galletas de bato'' (lit. " stone illcracker"), which has a hole in the center but does not have a crenelated edge. See also *Roscas * Galletas de patatas * Galletas pesquera *Cuisine of the Philippines *Filipinos (snack food) Filipinos is the brand name for a series of bis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe Paper
Crêpe paper is tissue paper that has been coated with sizing (a glue-like substance). It can then be creased in a way similar to party streamers to create gathers, giving it a crinkly texture like that of crêpe. This creasing process is called creping or crêping. Crepe paper is also sold flat and used as a disposable tissue paper. Production Paper that is creped is produced on a 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 cylinder is sprayed with adhesives to make the paper stick. Crêping is done by the Yankee's ''doctor blade'' that is scraping 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. Properties Crêpe paper and tissue are among the lightest papers and are norma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a 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. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world's maple syrup is produced in Canada and the United States. The Canadian province of Quebec is the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were Canadian dollar, C$487 million (about United States dollar, US$360 million), with Quebec accounting for some 9 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cream
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk 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, tropical Latin 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 same as regular ... [...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 or brown rice. To make the flour, the 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, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapioca Flour
Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. 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 and origin ''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 extraction process. Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . 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 Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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