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Filipino dessert
Avocado and milk in ice (or abukado lamaw) is a traditional Filipino dessert or beverage made from avocado in milk and sugar (condensed milk, evaporated
Avocado_and_milk_in_ice
of notable avocado dishes and foods, comprising dishes and foods prepared using avocado as a primary ingredient. Avocado and milk in ice (abukado lamaw)
List_of_avocado_dishes
Filipino ice cream made with purple yam
cooked with coconut milk or cow's milk and sugar. The earliest recorded use of ube in ice cream was in a recipe from 1922, when ice cream's introduction
Ube_ice_cream
Filipino ice cream made with labuyo chilis
Sili ice cream is a Filipino ice cream flavor prepared using labuyo chili, coconut milk, puréed strawberries and sugar. It was invented by the 1st Colonial
Sili_ice_cream
Coffee with sweetened condensed milk and ice
a smoothie made from condensed milk, fresh milk, avocado, and ice. Originated in Đắk Lắk, where both coffee and avocado are cultivated, naturally leading
Vietnamese_iced_coffee
Filipino dessert garnishing and condiment
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
Latik
Moroccan avocado milkshake
at patisseries and mahlaba [ar] snack bars. Avocado and milk in ice Ponzio-Mouttaki, Amanda (11 November 2020). "Five Must-Try Dishes in Casablanca, Morocco"
Zaazaa
Filipino frozen dessert
scramble or ice scramble, is a Filipino frozen dessert made from shaved ice with banana extract and evaporated milk with sugar or condensed milk. It is then
Iskrambol
Filipino fruit salad dessert
fiestas. By changing the ratio of milk, buko salad desserts can also become beverages (usually chilled or with shaved ice), known generally as samalamig
Buko_salad
Filipino dessert
Halo-halo is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or sometimes coconut milk, and flavoring such as ube jam (ube
Halo-halo
Species of flowering plant in the laurel family
The avocado, alligator pear or avocado pear (Persea americana) is an evergreen tree in the laurel family (Lauraceae). It is native to the Americas, with
Avocado
Andalusian shortbread
heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where
Polvorón
Filipino sweet-chilled beverages
it is a shaved ice dessert. It is made with sago pearls, pinipig (toasted pounded rice), various jellies, and coconut milk on shaved ice. Like the halo-halo
Samalamig
Filipino dessert
papaya, star apple, or avocado with milk and sugar. Avocado and milk in ice (Avocado lamaw) Buko pie Buko salad Halo-halo Ice buko Samalamig Jean-Beltran
Lamaw
Kampampangan dessert pudding
(Pampangan: tibuktíbuk) or carabao-milk pudding is a Pampangan dessert pudding made primarily from carabao (water buffalo) milk and ground soaked glutinous rice
Tibok-tibok
Filipino meat stew
comes directly from. The caldereta tradition in the Iberian Peninsula is prepared in two variations, fish and goat, so the Filipino version probably emerged
Kaldereta
Rice cake originating in the Philippines
elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves
Suman_(food)
Custard dessert with soft caramel on top
condensed milk pudding, or caramel custard is a custard dessert with a layer of clear caramel sauce. Some popular variants of this dish are called flan in Spanish-speaking
Crème_caramel
Traditional Mesoamerican dish
tortillas. In addition to the leaves of plantain and banana which are commonly used today, Mayan tamales were commonly wrapped in the leaves of avocado or piper
Tamale
Pork dish of Spanish origin
(chicharrones wrapped in a tortilla with some avocado, creamy cheese (such as queso panela, queso blanco, or queso fresco), and sometimes, hot sauce) are popular
Chicharrón
Filipino dessert
cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency
Mango_float
Ibero-American fish, meat or vegetable dish
vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices. In Spain and throughout the Americas
Escabeche
South and Southeast Asian dessert
coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo.
Mango_sticky_rice
Filipino ice cream
Sorbetes in the Philippines refers to a traditional ice cream originating in the country, uniquely characterized by the use of coconut milk and/or carabao
Sorbetes
Sauce made from bananas
also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color
Banana_ketchup
Traditional Filipino chiffon or sponge cake made with ube
vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending on the amount of ube used) and slightly denser and moister
Ube_cake
Cake made from mashed bananas
sugar content and softer texture contribute to the bread’s characteristic sweetness and moist crumb. Bananas were introduced to the US in the 1870s, but
Banana_bread
Coconut-flavoured rice
prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the
Coconut_rice
Filipino moist cake
made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly
Cassava_cake
Filipino dish
Avocado and milk in ice/Abukado lamaw Guinomis Halo-halo Ice buko Ice scramble Knickerbocker Maíz con hielo Queso ice cream Saba con hielo Sili ice cream
Crispy_pata
Stewed beef with vegetables dish
variations in Spain, Latin America and the Philippines. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain
Ropa_vieja
Filipino savory stew
contains coconut milk and chilies; it is called such because coconut milk is added, and charcoal embers are used to cook the milk until curdling point
Dinuguan
Filipino rice cake
grated coconut, and sometimes sesame seeds. Less common toppings include condensed milk (as an alternative to sugars), grated cheese, and leche flan. Puto
Puto_bumbong
Dish in Latin American cuisine
chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Filipino cuisine
Salpicon
Filipino soup dish of chicken or fish
Tinola is very similar to binakol and ginataang manok, but different in that the latter two use coconut water and coconut milk, respectively. A related dish
Tinola
Hispanic sweet dessert
presented in the Gastronomic Fair in Trujillo. Another variant of the alfajor de trujillo is King Kong milk candy, which is made in both Trujillo and Lambayeque
Alfajor
Chewy, jelly-like food produced by fermenting coconut water
sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. Nowadays, nata
Nata_de_coco
Filipino fried noodle dish
with added milk. Pancit Bam-i – also known as Pancit Bisaya. A specialty originating in Cebu, with a combination of bihon (vermicelli) and canton (wheat)
Pancit
Philippine milk-based confectionery
pastillas de leche (literally "milk pills"), refer to a type of milk-based confections that originated in the town of San Miguel in Bulacan, Philippines. From
Pastillas
Filipino adaptation of spaghetti bolognese
ketchup, or condensed milk. It is typically topped with sliced hot dogs or smoked longganisa sausages, giniling (ground meat), and grated cheese. It is
Filipino_spaghetti
Type of sausage originating from Spain
chorizo and closely associated with the Portuguese sausage linguiça. Its defining characteristics vary from region to region. It is popular in the cuisines
Longaniza
Southeast Asian dish
dry curry made of meat stewed in coconut milk and spices, widely popular across Indonesia, Malaysia, Singapore, Brunei, and the southern parts of the Philippines
Rendang
Filipino traditional gift
or neighbors in the Filipino tradition of bringing home gifts from a travel destination. A pasalubong can be any gift or souvenir, and is usually given
Pasalubong
Culinary traditions of the Philippines
banana (saging), and soursop (guyabano). The shakes usually contain crushed ice, evaporated or condensed milk, and fruits like mango, avocado, cantaloupe,
Filipino_cuisine
Type of pasta salad
cold, made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side
Macaroni_salad
Filipino hot chocolate
dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a tsokolatera and briskly mixed
Tsokolate
Curry with chicken
curries feature prominently in the repertoire of Burmese curries and in Burmese ohn no khao swè, a noodle soup of coconut milk and curried chicken. However
Chicken_curry
Filipino dish of boiled and grilled pork parts
peppercorns, calamansi juice, and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender, and then further grilled until
Dinakdakan
Type of Philippine condiment
known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong. In the southern Visayas and Mindanao, fish bagoong made from anchovies
Bagoong
Filipino dessert
flavored gulaman (agar) cubes, and nata de coco in condensed milk topped with strawberry ice cream. The fruits used include mangoes, bananas, dragon fruit
Knickerbocker_(Zamboanga)
Filipino soft carabao's milk cheese
carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor
Kesong_puti
Filipino dish that consists of pork scraps
pork jowl and ears (maskara), which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig
Sisig
Filipino dish
Region in the northern Philippines. Its name means "liver" in Spanish, due to pork liver being its main ingredient, along with pork meat and other offal
Igado
Filipino cheesecake colored purple with yams
base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked
Ube_cheesecake
Filipino cookie
Avocado and milk in ice/Abukado lamaw Guinomis Halo-halo Ice buko Ice scramble Knickerbocker Maíz con hielo Queso ice cream Saba con hielo Sili ice cream
Silvana_(food)
Shaved ice dessert from the Philippines
with ice") is a shaved ice dessert from the Philippines made with boiled corn kernels, sugar, and milk. Mais con yelo is a mixture of shaved ice, corn
Mais_con_yelo
Filipino braised pork dish
pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with
Humba
Chinese Indonesian and Filipino spring roll
from the Tausūg people in Mindanao. The wrapper is made from unsweetened, ground glutinous rice and coconut milk (galapóng), and is filled with sweetened
Lumpia
Filipino dish made with coconut milk
cooked in coconut milk, ginataang gulay to an assortment of vegetables cooked in coconut milk, ginataang alimango is mud crab cooked in coconut milk, while
Ginataan
Asian savoury rice porridge dish
topped with milk), binignit (lugaw in coconut milk with various fruits and root crops), and ginataang mais (lugaw with sweet corn and coconut milk), among
Congee
Fried rice dish from the Philippines
which uses turmeric and other ingredients Nasi kuning – a yellow-colored Indonesian rice dish which uses turmeric and coconut milk Jollof rice Mexican
Java_rice
Philippine bread with a red bread pudding filling
milk, sugar, eggs, butter, and vanilla. It is known by a wide variety of local names, most of which are humorous. It is a common cheap bread sold in bakeries
Pan_de_regla
Filipino pudding of coconut milk and cornstarch
consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas
Maja_blanca
Filipino smoked fish
cooked or preserved through smoking. It is a pre-colonial dish in the Philippines and is often made from blackfin scad (Alepes melanoptera, locally called
Tinapa
Unrefined cane sugar
pongal and milk pongal, which are prepared with rice, milk, and jaggery. During Sankranti, ariselu, an authentic Andhra Pradesh dish, is prepared. In Tamil
Jaggery
Filipino-style deep-fried pork belly
in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in
Lechon_kawali
Species of seaweed
in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in
Caulerpa_lentillifera
Filipino street food
cornstarch or flour, and deep-fried. It is served either in a small bagful of vinegar, or skewered on bamboo sticks to be dipped in the vinegar and onion just before
Proben
Chocolate rice porridge
or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing
Champorado
Class of traditional Filipino delicacies
starchy foods mixed with coconut milk (or condensed milk and butter) and sugar. They are molded into various shapes and traditionally served on banana leaves
Nilupak
Filipino deep-fried crunchy corn snack
seasoned with salt and toasted garlic. Commercial variants are available in a larger variety of flavors including adobo, chili, cheese, and barbecue flavors
Cornick_(food)
Philippine dessert made from purple yam
boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is the main base in ube/purple yam flavored pastries and ube ice cream
Ube_halaya
Type of Philippine bread
or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat
Pandesal
Banana dish from Philippines
food or street food in the Philippines. It is a portmanteau of banana and barbecue, which in Philippine English refers to meat cooked in a style similar to
Banana_cue
ph/2020/02/graceland/[permanent dead link] "Global Brand Database". "From Ice Cream Parlor to Fast Food Empire: Tony Tan Caktiong's Story". World Intellectual
List of restaurant chains in the Philippines
List_of_restaurant_chains_in_the_Philippines
Crunchy strips of skin and bacon cut from pork loin
is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino
Tocino
Ground meat and tomato dish popular in Latin America and the Philippines
pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with
Picadillo
Philippine creamy stew or pie
and various spices in a creamy sauce. The sausages used are usually dry chorizos like chorizo de Bilbao or chorizo de Macao, Vienna sausages, and/or
Chicken_pastel
Filipino cuisine
is soaked and lightly fermented, combined with muscovado sugar or molasses, coconut milk, and strips of young coconut meat. Originated in the Ilocos
Tupig
Filipino sweet
'sugar') is a sticky sweet that is known in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also
Kalamay
Rice porridge dish in the Philippines
mais – lugaw made with coconut milk and sweet corn. Ginataang munggo – lugaw with toasted mung beans, sugar, and coconut milk. Corn may also be added. Lugaw
Lugaw
Dried or cured meat
they are now widely recognized and understood—especially in Metro Manila — and are commonly used by restaurants and Filipinos from all social strata
Tapa_(Filipino_cuisine)
Spanish biscuit snack
coconut, and lemon juice. Barquillos are also commonly dipped or coated in milk chocolate or have a chocolate center. Due to their similarity to ice cream
Barquillo
Filipino vegetable stew
Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp)
Ginataang_kalabasa
Dried fished from the Philippines
consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably
Daing
Filpino unripe papaya pickle
complete the mixture. Then it is mixed in a solution of vinegar, sugar/syrup, and salt preserves. The mixture is placed in airtight jars where it will keep
Atchara
Philippine stew
traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name
Menudo_(Filipino_stew)
Filipino braised beef dish
Mechado is a Filipino beef roulade or stew dish braised in soy sauce and calamansi, with a tomato-based sauce. Traditionally, mechado was made by inserting
Mechado
Filipino fried rice dish
previous day, as it results in rice that is slightly fermented and firmer. It is optionally garnished with toasted garlic flakes and sometimes chopped scallions
Sinangag
Oblong-shaped biscuit from the Philippines
confused with broas). They are made with flour, milk, eggs, sugar, and butter. They are mild-flavored and are typically eaten with hot drinks. "Apa" is
Apas_(biscuit)
Pastry product from Mallorca (Balearic Islands)
in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a
Ensaïmada
Filipino bread
simply monáy in Filipino. Monay is made with all-purpose flour or bread flour dough, mixed with milk (usually powdered milk), yeast, egg yolks, and a small
Monay_(bread)
Deep-fried pastry of Chinese origin
congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick
Youtiao
Philippine bread with a sweet buttery filling
cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to
Spanish_bread_(Philippines)
Type of steamed rice cake
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
Puto_(food)
Filipino dish of meat cooked in soy sauce and vinegar
common for adobo to have coconut milk (known as adobo sa gatâ). In Cavite, mashed pork liver is added. In Batangas and Laguna, turmeric is added, giving
Philippine_adobo
Puff pastry cookie
the original on April 13, 2008. Retrieved January 23, 2008. The Wanderlust Creamery Presents: The World of Ice Cream. Short description of utap v t e
Otap_(food)
Filipino meatloaf
with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though
Embutido_(Filipino_cuisine)
Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables
884 cases and 110 deaths. Dinakdakan – Filipino dish of boiled and grilled pork parts Kelaguen – Chamorro dish of meat and green onions in an acidic marinade
Kilawin
Filipino deep-fried crêpe-wrapped pork
added, including green peas, raisins, cheese, peppers, milk, water chestnuts, singkamas (jicama), and kintsay (Chinese celery), among others. Wikimedia Commons
Lumpiang_Shanghai
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AVOCADO AND-MILK-IN-ICE