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It is one of the most important banana varieties in Philippine cuisine.
A number of condiments and sidedishes are used in Philippine cuisine.
It was a development that resulted in major Chinese inputs into Philippine cuisine.
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines.
Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country.
Lasagna is another Italian dish that made its way into Philippine cuisine.
In Philippine cuisine, the shoots are called labóng.
Tsampurado, a sweet chocolate rice porridge in Philippine cuisine.
In Philippine cuisine it is called salabat and served in the relatively cold month of December.
Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine.
Vinegar - especially the coconut, cane, or palm variety - is one of the principal ingredients of Philippine cuisine.
Siopao are steamed buns in Philippine cuisine.
Although American cuisine influenced Philippine cuisine, it has been criticized by non-Filipinos.
Maruya (Philippine cuisine), banana fritters from the Philippines.
Spanish (and Mexican) dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions.
In Philippine cuisine, a soupy dish called sinigang is optionally cooked with daikon, known locally as labanos.
Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo.
Atchara (also spelled as Atsara or Achara), pickled green papaya in Philippine cuisine.
In Philippine cuisine, garlic chives are used as filling in empanadas called kutsay pies or kuchay pies.
Prior to the Spanish Colonization, Chinese were common traders with the native Malays, influencing Philippine cuisine.
Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.
It is an ingredient commonly used in Philippine cuisine, spicing up dishes like sinigang, dinuguan, pinangat, kilawin, paksiw, and sisig.
Even on Oahu where there is a significant Filipino American population, Philippine cuisine is not as noticeable as other Asian cuisines.
He is also a founding member of Alta Cocina Filipina, a culinary group which aims to promote and elevate the standards of Philippine cuisine.