Hello friends;
As I have mentioned in my Post #4: Uses of Coconut:
Coconut is a staple ingredient in Filipino cuisine, deeply ingrained in the culture and culinary traditions of the Philippines. Known locally as "niyog" or "buko", coconut plays a central role in both sweet and savory dishes, offering a unique flavor profile that is rich, creamy, and slightly sweet. Here am sharing an exploration of how coconuts are used in traditional Philippine cooking.
And here we go with some more uses of coconut.
5. Coconut Oil
Coconut oil is widely used in Filipino cooking for its versatility and health benefits.
- Popular Uses:
- Frying: Used to cook popular dishes like tortang talong (eggplant omelette) and sisig (a spicy dish made with chopped pig parts).
- Frying: Used to cook popular dishes like tortang talong (eggplant omelette) and sisig (a spicy dish made with chopped pig parts).
- Baking: Added to pastries like pan de coco (coconut bread) and ensaymada (sweet bread rolls).
- Preservation: Traditionally used to preserve ingredients like daing na bato (dried fish).
- Why It's Essential: Coconut oil provides a neutral cooking medium while adding a subtle coconut aroma to dishes.
That's all for this post!
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