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| Alternative names | Consilva |
|---|---|
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Main ingredients | saba banana, brown sugar, sesame seeds |
Pinasugbo, also known as consilva, is a Filipino banana chip dessert made from thinly sliced saba bananas that are deep-fried and coated with caramelized sugar and sesame seeds. It originates from the Hiligaynon people of the Western Visayas islands. It is traditionally sold in white paper cones. [1] [2] [3]
Banana chips are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties like the Saba and Nendran cultivars. They can be sweet or savory, and can be covered with sugar, honey, salt, or various spices.
Ayungon, officially the Municipality of Ayungon, is a 2nd class municipality in the province of Negros Oriental, Philippines. According to the 2020 census, it has a population of 47,102 people.
Consolacion, officially the Municipality of Consolacion, is a 1st class municipality in the province of Cebu, Philippines. According to the 2020 census, it has a population of 148,012 people.
Siquijor, officially the Municipality of Siquijor, is a 4th class municipality and capital of the province of Siquijor, Philippines. According to the 2020 census, it has a population of 28,915 people.
La Castellana, officially the Municipality of La Castellana, is a 1st class municipality in the province of Negros Occidental, Philippines. According to the 2020 census, it has a population of 79,492 people.
Pisang goreng is a fritter made by deep frying battered plantain in hot oil. It is popular in Indonesia, Malaysia, Singapore, and Brunei. It is typically consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although it is also offered as a product at storefronts and dining establishments.
Turon (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging, is a Philippine snack made of thinly sliced bananas, dusted with brown sugar, rolled in a spring roll wrapper and fried. Other fillings can also be used together with the banana, most commonly jackfruit, and also sweet potato, mango, cheddar cheese and coconut.
Banana cue or bananacue is a popular snack 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 satay.
Ginanggang, guinanggang, or ginang-gang is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from the island of Mindanao in the Philippines. It literally means "grilled" in Cebuano.
Maruya is a type of fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by coating thinly sliced and "fanned" bananas in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Maruya are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos.
Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Eastern Visayas is an administrative region in the Philippines, designated as Region VIII. It consists of three main islands, Samar, Leyte and Biliran. The region has six provinces, one independent city and one highly urbanized city namely, Biliran, Leyte, Northern Samar, Samar, Eastern Samar, Southern Leyte, Ormoc and Tacloban. The highly urbanized city of Tacloban is the sole regional center. These provinces and cities occupy the easternmost islands of the Visayas group of islands.
In Filipino cuisine, moron is a rice cake similar to suman. It is a native delicacy in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte and in Eastern Samar province. Other parts of the Philippines have their versions of it, however. In fact, the moron was adopted as one of Mambajao, Camiguin's locally-produced products.
Sayongsong is a traditional Filipino steamed rice cake from Surigao del Norte and other areas of the Caraga Region of northwestern Mindanao, as well as the southeastern Visayas where it is known as sarungsong or alisuso. It is distinctively served in cone-shaped banana leaves. Sayongsong is a type of puto.
Minatamis na saging is a Filipino dessert made with chopped saba bananas cooked in a sweet syrup (arnibal) made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract. Other ingredients can also be added like sweet potato, sago, or other fruits like jackfruit. It can be eaten on its own or added as an ingredient to other desserts. Adding the dessert over milk and shaved ice also results in another dessert known as saba con yelo.
Kabkab, also known as cassava cracker or cassava crisp, is a traditional Filipino disc-shaped wafer made from ground cassava. It originates from the southern Philippines, but is most closely associated with the cuisine of Mindanao and the southern Visayas Islands.
Binagol is a Filipino sweet steamed delicacy made from mashed giant taro corms, condensed milk, sugar, coconut milk, and egg yolks. It is distinctively placed in half of a coconut shell and then wrapped in banana leaves and twine. The name means "to place in a coconut shell", from the Visayan bagol, "coconut shell". Binagol traditionally uses the corms of the giant taro ; however, the corms of taro is also alternatively used. It is a type of nilupak.
Inubaran, is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream, a souring agent, lemongrass, and various spices. The souring agent is traditionally either batuan fruits or libas leaves. The name means "[cooked] with ubad ", not to be confused with ubod ; although ubod can sometimes be used as a substitute for ubad which can be difficult to acquire. It originates from the Western Visayas and is associated with the cuisines of the Aklanon people. Variants of the dish can also be made with other types of meat or seafood. It is a type of ginataan.
Kadyos, manok, kag ubad, commonly shortened to KMU, is a Filipino chicken soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, chicken, and banana pith"; the three main ingredients. It is similar to another Hiligayon dish, Kadyos, baboy, kag langka ("KBL"), except that it does not use a souring agent, and it uses chicken and banana pith instead. Like KBL, KMU is also characteristically purple in color due to the use of pigeon peas. Other ingredients include onions, lemongrass, thinly-sliced ginger, siling haba pepper, and salt and pepper.
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