問題一覧
1
This is a chicken soup cooked in coconut milk with ginger and lemongrass.
Halang-halang
2
It is made with ox tripe boiled with star anise, ginger, and turmeric until it is very tender.
Balbacoa
3
This is Samar's version of tamales. It is made by steaming rice dough and pork wrapped in banana leaves. It is served with pipian (Mexican-influenced peanut sauce).
Tamalos
4
this dish is similar to suman, which is made from rice, but this one has cocoa.
Moron
5
This is an adobo dish in Leyte. Pork is cooked in soy sauce, vinegar, and fermented black beans (tausi)
Humba
6
These are baby back ribs marinated in soy sauce and calamansi, then fried.
Chuletas
7
It is semi-ripe jackfruit stewed in coconut milk and served as another type of vegetable during meals.
Hinatukan nga Langka
8
This is a soup made with clams. Other seafood, such as mussels, shrimp, and crabs, are also used in this dish.
Caldo de Marisco
9
This is a type of sweet pork ham. Ham hocks (pork knuckles) are slowly braised in sugar, soy sauce, and fat sauce.
Endulsao de Puerco
10
This is their local tamales with mung bean noodles or sotanghon. Rice dough filled with sotanghon is wrapped in banana leaves before being steamed.
Tamal
11
This stew is made with beef organs, bamboo shoots, ginger, and chilies. The sauce has a red-orange color because of the addition of annatto seeds.
Paklay
12
the vegetables are stir-fried (guisado) instead of steaming. Fermented krill, called bagoong alamang, is used instead of fermented fish.
Pinakbet Chavacano
13
These are skewered bite-sized pieces of chicken or beef marinated in spices, vinegar, calamansi, and lemongrass, an adaptation of the Malaysian satay.
Satti
14
This sweet snack is made of strands of sweetened rice batter shaped into cylinders.
Lokot-lokot
15
This dish is made with slow-cooked beef shanks, chorizo, cabbage, green beans, chickpeas, and plantains.
Cocido
16
These are crisp crepes made from grated cassava and then placed on banana leaves before frying. It is eaten with latik sauce.
Kiping
17
This dish is made with chicken cooked in coconut milk. It also contains ginger, oregano, lemongrass, chili, and tomatoes.
Sorol
18
This is a beverage mixing tuba (coconut wine) and chocolate.
Kinutil or Kutil
19
It is a dish combining pork sinugba (charcoal-broiled) and kinilaw (ceviche) with coconut milk.
Sinuglaw
20
It is the marine equivalent of the crispy pata or crispy pork hock. The tuna tail is cooked as paksiw or in vinegar and then deep fried.
Tuna pakfry
21
This is a version of the Kapampangan sisig dish where chopped crocodile meat is used.
Crocodile Sisig
22
This dish contains the sack of tuna roe, sliced and then sautéed in onion, garlic, and tomatoes.
Ginisang Bihod ng Bariles
23
It is a bestselling pasalubong from Davao. From the typical hard durian candies sold in transport terminals to the soft and fleshy durian yema (sweet custard confectionery), these sweet
delights are well-loved by both domestic and foreign travelers.
Durian Candies
24
This is made with ground pinipig (flattened rice ingredient) mixed with coconut and sugar and wrapped in banana leaves. It is a delicacy from Iloilo but is also famous in Cotabato.
Bayeh-bayeh
25
This packed meal contains steamed rice with shredded chicken wrapped in a banana leaf. It is known in Cotabato.
Pastil
26
This dish is made with charcoal-broiled tilapia that is then mixed in a sauce made of coconut milk and fish paste.
Nilagpang
27
Both dishes are cooked in soy sauce, vinegar, and garlic. Bihod is made with tuna roe, and Bagaybay is from tuna milt (sperm sack).
Adobong Bihod and Bagaybay
28
It is a type of sea snail found in Surigao. It is cooked in garlic, soy sauce, vinegar, and bell pepper.
Adobong Sahang
29
This is a type of kakanin or rice from Surigao. It is made from glutinous rice, brown sugar, calamansi, peanuts, and coconut milk. It is wrapped in banana leaves and is served with latik.
Sayongsong
30
This is another kakanin (a sweet made of glutinous rice and coconut milk) made from the starch of sago palm, coconut, and brown sugar. It is served with hot chocolate or coffee.
Palagsing
31
This is a dish where rice is cooked in turmeric and coconut milk. Kuning is the Malay word for yellow, the same as this dish's color because of the turmeric. This dish can be found in Lanao del Sur.
Kuning
32
This is a spicy stew made with carabeef and coconut milk. This dish is also found in Lanao del Norte.
Rendang
33
This is a blackened chicken curry dish. Its black sauce is made by burning coconut on charcoal, then grinding and blending it with spices. This dish originated in Sulu from the Tausugs.
Pyanggang Manok
34
This is a Tausug soup-stew dish of goat or beef, blackened by using burnt coconut.
Tiyula Itum
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Mairi Josdel Glaire · 72問 · 1年前NICKNAMES/TITLES OF CITIES AND MUNICIPALITIES IN THE PHILIPPINES
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World Gastronomy
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World Gastronomy
100問 • 1年前問題一覧
1
This is a chicken soup cooked in coconut milk with ginger and lemongrass.
Halang-halang
2
It is made with ox tripe boiled with star anise, ginger, and turmeric until it is very tender.
Balbacoa
3
This is Samar's version of tamales. It is made by steaming rice dough and pork wrapped in banana leaves. It is served with pipian (Mexican-influenced peanut sauce).
Tamalos
4
this dish is similar to suman, which is made from rice, but this one has cocoa.
Moron
5
This is an adobo dish in Leyte. Pork is cooked in soy sauce, vinegar, and fermented black beans (tausi)
Humba
6
These are baby back ribs marinated in soy sauce and calamansi, then fried.
Chuletas
7
It is semi-ripe jackfruit stewed in coconut milk and served as another type of vegetable during meals.
Hinatukan nga Langka
8
This is a soup made with clams. Other seafood, such as mussels, shrimp, and crabs, are also used in this dish.
Caldo de Marisco
9
This is a type of sweet pork ham. Ham hocks (pork knuckles) are slowly braised in sugar, soy sauce, and fat sauce.
Endulsao de Puerco
10
This is their local tamales with mung bean noodles or sotanghon. Rice dough filled with sotanghon is wrapped in banana leaves before being steamed.
Tamal
11
This stew is made with beef organs, bamboo shoots, ginger, and chilies. The sauce has a red-orange color because of the addition of annatto seeds.
Paklay
12
the vegetables are stir-fried (guisado) instead of steaming. Fermented krill, called bagoong alamang, is used instead of fermented fish.
Pinakbet Chavacano
13
These are skewered bite-sized pieces of chicken or beef marinated in spices, vinegar, calamansi, and lemongrass, an adaptation of the Malaysian satay.
Satti
14
This sweet snack is made of strands of sweetened rice batter shaped into cylinders.
Lokot-lokot
15
This dish is made with slow-cooked beef shanks, chorizo, cabbage, green beans, chickpeas, and plantains.
Cocido
16
These are crisp crepes made from grated cassava and then placed on banana leaves before frying. It is eaten with latik sauce.
Kiping
17
This dish is made with chicken cooked in coconut milk. It also contains ginger, oregano, lemongrass, chili, and tomatoes.
Sorol
18
This is a beverage mixing tuba (coconut wine) and chocolate.
Kinutil or Kutil
19
It is a dish combining pork sinugba (charcoal-broiled) and kinilaw (ceviche) with coconut milk.
Sinuglaw
20
It is the marine equivalent of the crispy pata or crispy pork hock. The tuna tail is cooked as paksiw or in vinegar and then deep fried.
Tuna pakfry
21
This is a version of the Kapampangan sisig dish where chopped crocodile meat is used.
Crocodile Sisig
22
This dish contains the sack of tuna roe, sliced and then sautéed in onion, garlic, and tomatoes.
Ginisang Bihod ng Bariles
23
It is a bestselling pasalubong from Davao. From the typical hard durian candies sold in transport terminals to the soft and fleshy durian yema (sweet custard confectionery), these sweet
delights are well-loved by both domestic and foreign travelers.
Durian Candies
24
This is made with ground pinipig (flattened rice ingredient) mixed with coconut and sugar and wrapped in banana leaves. It is a delicacy from Iloilo but is also famous in Cotabato.
Bayeh-bayeh
25
This packed meal contains steamed rice with shredded chicken wrapped in a banana leaf. It is known in Cotabato.
Pastil
26
This dish is made with charcoal-broiled tilapia that is then mixed in a sauce made of coconut milk and fish paste.
Nilagpang
27
Both dishes are cooked in soy sauce, vinegar, and garlic. Bihod is made with tuna roe, and Bagaybay is from tuna milt (sperm sack).
Adobong Bihod and Bagaybay
28
It is a type of sea snail found in Surigao. It is cooked in garlic, soy sauce, vinegar, and bell pepper.
Adobong Sahang
29
This is a type of kakanin or rice from Surigao. It is made from glutinous rice, brown sugar, calamansi, peanuts, and coconut milk. It is wrapped in banana leaves and is served with latik.
Sayongsong
30
This is another kakanin (a sweet made of glutinous rice and coconut milk) made from the starch of sago palm, coconut, and brown sugar. It is served with hot chocolate or coffee.
Palagsing
31
This is a dish where rice is cooked in turmeric and coconut milk. Kuning is the Malay word for yellow, the same as this dish's color because of the turmeric. This dish can be found in Lanao del Sur.
Kuning
32
This is a spicy stew made with carabeef and coconut milk. This dish is also found in Lanao del Norte.
Rendang
33
This is a blackened chicken curry dish. Its black sauce is made by burning coconut on charcoal, then grinding and blending it with spices. This dish originated in Sulu from the Tausugs.
Pyanggang Manok
34
This is a Tausug soup-stew dish of goat or beef, blackened by using burnt coconut.
Tiyula Itum