스크랩 cnn에서 선정한 필리핀 대표요리50위중 41위부터 50위까지입니다

[돌상어25]

cnn에서 선정한 필리핀 대표요리50위중 41위부터 50위까지입니다

그냥영문인데뭐 이걸 해석까지는 할필요없는것같고 제목위주로 보싶시오~~^^

이중 자주쑤는 음식은 필리핀일일단어에 포함시킬예정입니다

제가 개인적으로좋아하는것은 부코파이랑, 반데살,포토붐붐, 레체플란,따호정도되겠네욥..

당분간 이것가지고 자료좀만들어야겠습니당.~~

저도 모르는것이 많으니...재미있을것같네욥

41. Buco pie

Go loco over coconut.

In the province of Laguna, buco pie (young coconut pie) wars are hot.

Each claims to be the best.

Orient D' Original may have a tacky name but this pie shop has been a favorite for 45 years.

They serve the pie hot, with a delicious filling with generous layers of tender coconut meat.

Orient D' Original, National Highway, Los Banos, Laguna, +63 4 9536 3783

42. Ensaymada at tsokolate

Ensaymada is a handmade cheesebread topped with sugar and cheese, and best served with thick Filipino hot chocolate.

Mary Grace cafe serves this unbeatable combination popular for breakfast or an afternoon snack.

Mary Grace, Greenbelt 2, Makati, Luzon Philippines;

43. Pastillas de leche

Made from fresh carabao milk and sugar, this sweet confection is stirred until thick and melts in the mouth.

Each piece is double wrapped in paper.

Traditionally, in the province of Bulacan, they hand cut ornate designs for the wrapper.

A consistent source of all things pastillas is Bulacan Sweets with more than 40 years of experience in making these sweets.

Bulacan Sweets, 155 N.S. Amoranto Ave., Quezon City, Metro Manila; +63 2 740 2171

44. Puto bumbong

Candice Lopez-Quimpo

These may look like miniature chimneys along the roadside stalls, but that's what gives the chewy purple snacks their name.

Traditionally, purple mountain rice was used to make these, steamed in bamboo tubes, then served with butter, panocha (brown concentrated sugar) and grated coconut.

The Via Mare chain has been consistently producing chewy snack for years.

Cafe Via Mare, Shop 138, Greenbelt 3 Ayala Center, Makati, Luzon Philippines;

45. Turon

This fried banana with langka (jackfruit) all sealed in a lumpia wrapper is our version of a sweet spring roll.

It is peddled around the cities and towns for the perfect merienda (mid-morning or afternoon snack).

46. Pan de sal

Pan de sal are small oval buns often eaten by Filipinos for breakfast. A brownish crust conceals a soft and fluffy inside. The best pan de sal is baked in an oven using firewood, naturally infusing the wood flavor into the bread.

Everyone has their favorite bakery, but Pan de Manila with outlets all over Metro Manila is consistently delicious.

Pan de Manila, lower GF dela Rosa carpark 2, Makati, Luzon Philippines;

47. Taho

Brown sugar syrup is stirred into warm soybean custard and topped with sago pearls.

Traditionally sold by vendors walking the streets calling out to those at home, but can also be sourced from supermarkets and restaurants.

48. Tablea tsokolate

A customary hot chocolate drink that stems from Spanish colonial times, tablea tsokolate is made from tablea de cacao -- bittersweet, thick flat chocolate disks.

The traditional version is available at Adarna Food and Culture.

Adarna Food and Culture, 119 Kalayaan Avenue Diliman, Quezon City, Luzon Philippines;

49. Halayang ube

The ube or purple yam is a popular ingredient used for desserts and here it's made into a sweet halayang ube (ube jam).

For decades the nuns of the Good Shepherd Convent in Tagaytay have been producing this jam.

Their product is smooth and creamy, and helps provide a livelihood to the single mothers who make them.

Good Shepherd Convent, Gibraltar Road Benguet, Baguio, Luzon Philippines;

50. Leche flan

This is a popular dessert among locals -- an egg and milk-based custard capped off with glistening caramelized sugar.