davidanugraha/M4-RAG huggingface dataset:
Tuna Festival (Philippines)

Tuna Festival is a week-long, annual festival celebrated in General Santos, Philippines, in the first week of September of every year.
The fiesta features a colorful tuna-themed designed float parade showcasing marine life, along General Santos City. The Pioneer Avenue ‘Sugbahan sa Dalan’ displays grilled tuna panga (tuna collar), prawns, and other seafood. Other events include the Tuna Culinary and Skills Olympics, food bazaars at Roxas East and Pendatun Avenues, the "Grand Fish Fest sa Fishport," the fastest tuna cleaner in "Linis Tuna", the mightiest fisherman in "Buhat Tuna" and heaviest tuna catch of 33.6 metric tonnes.
The Festival celebrated the 56th anniversary of its cityhood in 2024 with fireworks and celebrities. However the fisherfolk struggle with a meager percentage of their catch sold at high prices for sashimi.
List of festivals in the Philippines

The origin of most early festivals, locally known as "fiestas", are rooted in Christianity, dating back to the Spanish colonial period when the many communities (such as barrios and towns) of the predominantly Catholic Philippines almost always had a patron saint assigned to each of them. Originally encouraged by the Spanish to coincide with Christian holy days, early patronal festivals became vital instruments in spreading Christianity throughout the country.
Festivals in the Philippines can be religious, cultural, or both. Several of these are held to honor the local Roman Catholic patron saint, to commemorate local history and culture, to promote the community's products, or to celebrate a bountiful harvest. They can be marked by Holy Masses, processions, parades, theatrical play and reenactments, religious or cultural rituals, trade fairs, exhibits, concerts, pageants and various games and contests. However, festivals in the country are not limited to Christian origins. Many festivals also focus on Islamic or indigenous concepts. There are more than 42,000 known major and minor festivals in the Philippines, the majority of which are in the barangay (village) level. Due to the thousands of town, city, provincial, national, and village fiestas in the country, the Philippines has traditionally been known as the Capital of the World's Festivities. The majority of festivals in the Philippines may have their own peryas (trade fairs with temporary amusement parks).
Some festivals, such as Holy Week and Christmas, are declared as public holidays, and thus, are observed and celebrated nationwide.
The partial calendar list contains several of the oldest and larger religious and/or cultural festivals in the country. Each town, city, and village has a dedicated fiesta, resulting in thousands held throughout the year; a few are national in character. Some fiestas may contain multiple/conflicting dates and/or place entries.
January 20 Pana Pana Festival Tarlac city Tarlac
Part of Holy Week
Part of Holy Week
[[ Masskara Festival>[Bacolod, Philippines]Info(ref name=TorisimGovPH-Nowember/Fiesta.PH
Part of Christmas
Bacolod, Philippines<ref name=
Daing

Daing, tuyô, buwad, or bilad (lit. 'sun-dried' or 'sun-baked') are dried fish from the Philippines. Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillet the fish before the drying process. It was originally a preservation technique, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time.
Daing is fried or grilled before consumption, though it can also be wrapped in foil and baked in an oven. It is usually dipped in vinegar and eaten with white rice for breakfast. Notably, it is traditionally paired with champorado (traditional Filipino chocolate rice gruel). It can also be used as an ingredient in other dishes.
Daing is considered poverty food because it is relatively cheap but has gained significance in Philippine culture as comfort food.
Virtually any fish can be prepared as daing. The species of fish used is usually identified by name when sold in markets. For example, in Cebu, the local specialty which uses rabbitfish (Siganus spp., locally known as danggit), is called buwad danggit. Other fish species used include threadfin breams (Nemipteridae, locally known as bisugo); grey mullets (Mugilidae, locally known as banak); and sardines (Sardinella spp. and Dussumieria acuta, locally known as tunsoy or tamban). Daing made from sardines is usually dried whole, though exported daing may be gutted to comply with food laws in other countries. Cuttlefish and squid may also be prepared this way (Tagalog: daing na pusit; Cebuano: bulad pusit).
In Central and Southern Philippines, daing is known as bulad or buwad in Cebuano. The types of daing which use sliced and gutted fish are known as pinikas (literally "halved" referring to the halves of the fish). Northern regions usually do not distinguish between the two, though some may use daing to refer exclusively to the halved and gutted types, while tuyô is used for all types of daing.
A variant of daing known as labtingaw uses less salt and is dried for a much shorter period (only a few hours). The resulting daing is still slightly moist and meatier than the fully dried variant. Another variant of daing known as lamayo, does away with the drying process altogether. Instead, after the fish is cleaned, it is simply marinated in vinegar, garlic, and other spices before frying.
Kushiyaki

Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as kushimono (串物) and yakimono (焼き物).
Both yakitori and kushiyaki are used interchangeably in Japanese society to refer to skewered meat collectively; however, when referring to a specific item, yakitori will not be used unless the primary meat is chicken. While using pork, grilled pork on skewers are cooked with the same sauce as yakitori, and that is why in some areas as Muroran, grilled pork on skewers are called "yakitori", instead of yakiton (やきとん, skewered and grilled pork).
While kabayaki is also skewered and grilled over charcoal, it is rarely categorized as kushiyaki since they are not served on skewers. Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants. At food stalls or yatai, ayu is sold on skewers.
In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers or kushi are made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat skewers are used for minced meat, for example.
Kushiyaki seasonings are primarily divided among two types: salty or salty-sweet. The salty type usually uses plain salt as its main seasoning. For the salty-sweet variety, tare, a special sauce consisting of mirin, sake, soy sauce, and sugar is used. Other common spices include powdered cayenne pepper, shichimi, Japanese pepper, black pepper, karashi, beni shōga miso, yuzu kosho, and wasabi, according to one's tastes.
Products and prepared food are applied for receipt.
Tautog

The tautog (Tautoga onitis), also known as the blackfish, is a species of wrasse native to the western Atlantic Ocean from Nova Scotia to South Carolina. This species inhabits hard substrate habitats in inshore waters at depths from 1 to 75 m (5 to 245 ft). It is currently the only known member of its genus.
Barlett (1848) wrote, "[Tautaug] is a Native American word, and may be found in Roger Williams' Key to the Indian Language." The name is from the Narragansett language, originally tautauog (pl. of taut). It is also called a "black porgy" (cf. Japanese black porgy), "chub" (cf. the freshwater chub), "oyster-fish" (in North Carolina) or "blackfish" (in New York/New Jersey, New England).
Tautog are brown and dark olive, with white blotches, and have plump, elongated bodies. They have a typical weight of 0.5 to 1.5 kg (1 to 3 lb) and reach a maximum length and weight of 90 cm (3 ft) and 13.1 kg (28 lb 14 oz), respectively.
Tautog have many adaptations to life in and around rocky areas. They have thick, rubbery lips and powerful jaws. The backs of their throats contain a set of teeth resembling molars. Together, these are used to pick and crush prey such as mollusks and crustaceans. Their skin also has a rubbery quality with a heavy slime covering, which helps to protect them when swimming among rocks.
Spawning occurs offshore, in late spring to early summer. The eggs hatch and develop while drifting. All of the young take residence in shallow, protected waters and live and hide in seaweed, sea lettuce, or eelgrass beds for protection, and are green in color to camouflage themselves. During the late fall, they move offshore and winter in a state of reduced activity.
Goode (1884) said, "The tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor."
Davidson recommends grilling, baking, and using it in fish chowder.
Popular among fishermen, tautog have a reputation for being a particularly tricky fish to catch. Part of this is because of their tendency to live among rocks and other structures that can cause a fisherman's line to get snagged. The favorite baits for tautog include green crabs, Asian shore crabs, fiddler crabs, clams, shrimp, mussels, sandworms, and lobsters. Tautog fishing may also be difficult due to the tendency of fishermen to try to set the hook as soon as they feel a hit, rather than waiting for the tautog to swallow the bait. Rigs with minimal beads, swivels, and hooks should be used to prevent entanglement with the rocks, reefs, or wrecks that tautog frequent.
Because they are found in wrecks, they are often seen by scuba divers. They are also popular with spearfishermen.
Slow reproduction and growth make tautog more vulnerable to overfishing. The species is managed by focusing on reducing fishing mortality rates, as well as restrictions on gear, size limits, possession limits, and limited fishing seasons. At present, the Blue Ocean Institute recommends that consumers avoid eating this fish because the populations are at low levels that are not considered sustainable.
Around 1920, 750 tons were harvested annually off the New England coast.
Vehicle registration plates of San Marino

Sammarinese authorities license private vehicles with distinctive licence plates which are white with blue figures, usually a letter followed by up to four numbers. To the left of these figures is displayed the national coat of arms of San Marino. Many vehicles also carry the international vehicle identification code "RSM" in black on a white oval sticker. Since 2004 custom licence plates have also become available.
There are 220 km (135 mi) of roads in the country: the main road is the San Marino Highway.
Feast of the Seven Fishes

The Feast of the Seven Fishes (Italian: Festa dei sette pesci) is an Italian American celebration of Christmas Eve with dishes of fish and other seafood. Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself.
The Feast of the Seven Fishes derives its name from seven different seafood dishes that are typically served during this celebration. The tradition stems from the Roman Catholic observance of abstaining from eating meat on the eve of a feast day. As no meat or animal fat could be used on such days, observant Catholics would instead eat fish (typically fried in oil). It is unclear when or where the term "Feast of the Seven Fishes" was popularized. Nick Vadala, writing for The Philadelphia Inquirer, found the newspaper's oldest reference to the feast in a 1983 article.
The meal includes multiple (usually seven or thirteen) fish dishes. It is often erroneously claimed that the tradition is "unknown in Italy". However the tradition of a Christmas Eve meal of seven or thirteen fishes has been well-documented in Calabria (although the name "festa" is not known to have ever been used in Italy to describe the meal). In some Italian-American families, there is no count of the number of fish dishes. A well-known dish is baccalà (salted cod fish). Fried smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years.
The number seven may come from the seven Sacraments of the Catholic Church, or the seven hills of Rome, or some other source. There is no general agreement on its meaning.
The meal's components may include some combination of anchovies, whiting, lobster, sardines, baccalà (dried salt cod), smelts, eels, squid, octopus, shrimp, mussels and clams. The menu may also include pasta, vegetables, baked goods and wine.
Finny the Fish & the Seven Waters

Finny the Fish & the Seven Waters, known in Japan as Uo: Seven Waters and the Gods of Legend, is an action-adventure video game developed by Sega Wow and published by Sony Computer Entertainment for the PlayStation 2. It was released in Japan in 2004 and by Natsume Inc. in North America in 2005. It was a collaborative effort between Sega and Sony Computer Entertainment.
Finny the Fish & the Seven Waters is an action-adventure game where the player takes control of the titular fish Finny. Finny navigates through various bodies of water while collecting various items and solving puzzles. Enemies can be defeated by attacking them with bites or ramming, with small enemies ending up being eaten, though bait from fishermen will ensnare Finny when eaten.
The game received "mixed" reviews according to the review aggregation website Metacritic. In Japan, however, Famitsu gave it a score of all four eights for a total of 32 out of 40.
Table setting

Table setting (laying a table) or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. It is also the layout in which the utensils and ornaments are positioned. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods.
Informal settings generally have fewer utensils and dishes but use a layout based on more formal settings. Utensils are arranged in the order and according to the manner in which the diner will use them. In the West, forks, plate, butter knife, and napkin generally are placed to the left of the dinner plate, and knives, spoons, stemware and tumblers, cups, and saucers to the right. (By contrast, formal settings in Armenia place the fork to the right of the dinner plate and informal settings in Turkey place the fork to the right of the dinner plate if not accompanied by a knife) Sauceboats and serving dishes, when used, either are placed on the table or, more formally, may be kept on a side table.
At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy.
Utensils are placed inward about 20 cm or 8 inches from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line. Utensils in the outermost position are to be used first (for example, a soup spoon or a salad fork, later the dinner fork and the dinner knife). The blades of the knives are turned toward the plate. Glasses are placed an inch (2.5 cm) or so above the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.
The most formal dinner is served from the kitchen. When the meal is served, in addition to the central plate (a service plate or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there is a bread roll (generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left). Coffee is served in Butler Service style in demitasses, and a spoon is placed on the saucer to the right of each handle. Serving dishes and utensils are not placed on the table for a formal dinner. The only exception in the West to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the Austrian court, in which all cutlery was placed to the right of the central plate for each diner.
At a less formal dinner, not served from the kitchen, the dessert fork and spoon can be set above the plate, fork pointing right, spoon pointing left.
Dipping sauce

A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Dips are commonly used for finger foods, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet [1 m] of white carpet".
Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.
A non-exhaustive list of common dips include:
Seafood City

Seafood City is an American supermarket chain that specializes in Filipino food and products. It was founded in National City, California as Manila Seafood and is headquartered in Pomona, California. It has American locations in California, Hawaii, Illinois, Nevada, Texas, and Washington, and Canadian locations in Ontario, Alberta, and Manitoba.
The chain offers a wide selection of imported Asian goods as well as American staples. As its name suggests, Seafood City provides fresh seafood, as well as meat and produce. In some of its locations, it acts as a marketplace and serves as an anchor to Filipino businesses such as Chowking, Red Ribbon, Jollibee, and Tokyo Tokyo. In other locations, Seafood City also features locally owned Filipino video rental stores, immigration offices, travel agencies, and restaurants.
Seafood City opened its first store in National City, California in 1989. It has since expanded to 21 stores in California, with a concentration in the Greater Los Angeles Area, San Diego County, and Northern California. Further expansion has led the company to open markets in the Las Vegas, Nevada area, Seattle (Tukwila, Washington), Chicago, Illinois, and Waipahu, Hawaii.
Seafood City has expanded into Canada by opening its first location in Mississauga, Ontario in the Heartland Town Centre shopping district in the fall of 2017. Additional stores followed in Winnipeg in 2019, Edmonton and Calgary in 2020, and Scarborough, Ontario in 2021.
Seafood City opened its first store in Texas in the city of Sugar Land, near Houston in December 2023. There are plans to expand to Chandler, Arizona in 2025, Florida and Virginia.
The SFC+ App is the official mobile platform of Seafood City. The app includes the Suki Points Rewards Program, allowing members to earn points with every purchase, including groceries, dining at partner establishments, and app transactions. These points hold a dollar value and can be redeemed for groceries at Seafood City, providing an additional way for customers to save on their purchases.
Grill City and Bakers Avenue are food concepts introduced by Seafood City to showcase Filipino cuisine and baked goods. Grill City offers freshly grilled Filipino dishes, such as pork and chicken skewers, inihaw na bangus (grilled milkfish), and barbecue platters. Bakers Avenue focuses on Filipino pastries and baked goods, including pan de sal, ensaymada, and hopia, along with specialty cakes and breads.
In 2024, Seafood City expanded its offerings by opening a Food Hall at its Sugarland, Texas, branch. This addition brought together multiple Filipino food concepts, including Grill City and Bakers Avenue, in one location. The Food Hall aims to enhance the dining experience for customers by providing a space to enjoy authentic Filipino cuisine and snacks, reflecting Seafood City’s goal of bringing Filipino culture and flavors to its global customer base.
Pisang

Pisang minangka salah sawijining jinis panitia pembangunan desa ing Distrik Manang ing Zona Gandaki ing sisih lor Nepal . Nalika sensus Nepal taun 2011 ana pedunung 307 jiwa wong sing urip ing 105 taun rumah tangga individu. Desa kasebut dununge ana ing lembah Kali Marshyangdi, ing sisih kidul Puncak Pisang, sisih lor Annapurna II, lan sisih kulon Paungda Danda .
Ès pisang ijo

Ès pisang ijo iku panganan khas Makassar, Sulawesi Kidul kang digawé saka gedhang raja. Ès pisang ijo digawé saka gedhang raja kang diwungkus adonan glepung, santen, sarta banyu godhong pandan utawa pasta pandhan supaya wangi lan mirasa sarta kanggo mènèhi warna ijo. Cara nyuguhaké nganggo saos (digawé saka santen, glepung, gula pasir, godhong pandan, lan uyah)kang diwènèhi ès serut, kacang goreng utawa kacang sangan kang didheplok kasar, lan sirup. Diarani ijo dudu jalaran digawé saka gedhang ijo, nanging amarga jajanan iki digawé saka gedhang kang dibungkus glepung warna ijo. Yèn disawang sakeplasan, ès pisang ijo memper karo ès palu butung. Kang mbedakake kekarone ya iku jinising gedhang kang dianggo. Ès pisang butung nganggo gedhang kepok, déné ès pisang ijo nganggo gedhang raja.
Ès pisang ijo saiki ora mung ana ing Makassar, nanging wis ngambah ing ngendi-endi. Ing kutha-kutha gedhé kaya Bandung lan Jakarta akèh wong kang dodolan es pisang ijo. Rasane uga wis akèh variasine kaya ta rasa vla vanilla, vla coklat, vla stroberi, lan vla durèn.
Pisang molen

Pisang Molen inggih punika salah satunggaling tetedhan khas Indonésia. Tetedhan punika kalebet jajanan ingkang misuwur saking tlatah Jawa Kulon. Pisang molen punika inggih dhedhaharan tradhisional khas Bandung ingkang asring dipundadosaken olèh-olèh déning para wisatawan. Ing kitha Bandung, pisang molen misuwur kanthi sebatan bolen pisang. Raosipun pisang molen ingkang khas ingkang dadosaken kathah tiyang remen dhahar pisang molen. Caranipun damel pisang molen punika boten patos angèl, langkung malih ing wekdal sapunika bilih sampun wonten kulit pastry ingkang sampun samekta dipun-ginakaken kanggé mbuntel pisangipun. Dadosipun, boten prelu susah-susah malih kanggé damel pisang molen. Isènanipun pisang molen sapunika sampun manéka warni, wonten pisang keju, pisang keju coklat, pisang coklat, lan sapanunggalanipun.
Bahan-bahan ingkang dipunbetahaken kanggé damel pisang molen kapérang dados kalih, inggih punika bahan kanggé damel isi lan bahan kanggé damel kulit molenipun. Ing ngandhap punika inggih bahan-bahan ingkang dipunbetahaken kanggé damel kulit molen inggih punika:
Déné bahan-bahan ingkang dipunbetahaken kanggé damel isi molen inggih punika:
Tambahkan keju cheddar parut. Aduk rata. Masukkan air. Aduk rata.
Kripik pisang

Kripik gedhang inggih punika salah satunggaling nyamikan ingkang wujud pisang ingkang dipungorèng kanthi garing. Kripik gedhang kalebet salah satunggaling nyamikan khas Lampung ingkang asring dipundadosaken kanggé olèh-olèh para wisatawan ingkang wangsul saking Lampung.
Kripik gedhang padatanipun gadhah raos asin. Nanging ing wekdal sapunika, kripik gedhang gadhah manéka warna rasa. Wonten sedasa raos kripik gedhang, inggih punika coklat, keju, stroberi, melon, moka, sapi panggang, balado, jagung bakar, asin, lan manis. Déné rasa sapi panggang ingkang paling énggal. Nanging masarakat langkung ingkang kathah pados kripik gedhang kanthi rasa coklat lan keju. Kripik gedhang ingkang saé punika saged dipuntingali saking wujudipun ingkang wutuh, tipis-tipis, lan saged tahan dangu. Manawi dipuntingali saking teksturipun, kripik gedhang ingkang saé inggih kripik ingkang nalika dipuncokot renyah, boten atos, boten jemèk, lan boten gampil remuk. Saking sisih raosipun, kripik gedhang ingkang saé punika raosipun éco, gurih, legi, lan boten ngedalaken ambu ingkang boten sedhep. Jinising gedhang ingkang paling cocog dipun-ginakaken kanggé damel kripik gedhang inggih sadaya jinis gedhang ingkang gadhah tekstur padhet lan boten jemèk, kados ta pisang tanduk,pisang kepok, dan pisang uli.
Déné bahan-bahan ingkang dipunbetahaken kanggé damel kripik gedhang punika ing antawisipun inggih kados makaten:
Bumbu-bumbu ingkang dipunbetahaken kanggé mbumboni kripik gedhang punika inggih kados makaten:
Ing ngandhap punika inggih prosès nalika damel kripik gedhang:
Gedhang Foster

Bananas Foster minangka salah sawijining jinis olahan arupa panganan cuci mulut sing digawe saka pisang lan es krim vanilla, kanthi saus digawe saka mentega, gula coklat, kayu manis, rum peteng, lan minuman keras pisang. Mentega, gula lan pisang wis mateng, banjur alkohol ditambahake lan diobong . Pisang lan saos banjur disajekake nganggo es krim. Topping populer uga kalebu krim kocok lan macem-macem jinis kacang (pecan, kenari, lsp). Preparasi sajian asring digawe kanthi performa ing sisih ndhuwur meja minangka flambé .
Bánh chuối

Bánh chuối (teges barès " kuwé gedhang ") yaiku jajanan gedhang legi utawa roti pudhing saka Vietnam . Sanajan bahan sing beda-beda bisa ditemoni, biasané digawé saka gedhang mateng utawa tanduran, santen, gula, roti putih, klapa enom sing diparut, susu pekat, butter, endhog, lan ekstrak vanili . Ing sajian sing wis rampung, pisang sing masak asring katon rada abang warnané.
Ana rong jinis bánh chuối :
Kajaba iku, variasi liyané kalebu:
Kuwé kranjang

Kue Kranjang sing biyasa karan kue ranjang (uga biyasa kasebat déning masarakat Cina: Nian Gao (年糕), utawa ing dhialèk Hokkian Tii Kwee (甜棵)), ya iku panganan sing éntuk jeneng saka wadhah cithakané kang awujud kranjang. Kue Kranjang iki digawé saka glepung ketan lan gula, sarta duwé tèkstur sing kiyal lan lèngkèt. Kue Kranjang iki salah sawijining kue khas utawa wajib pas pahargyan taun anyar Imlèk. Kue Kranjang iki wiwitané digawé lan digunakaké dadi sajèn nalika upacara sembahyang para leluhur, enem dina sadurungé taun anyar Imlèk (Jie Sie Siang Ang), lan puncaké pas malem sadurungé taun anyar Imlèk. Ya iku dadi sajèn, kue iki racaké ora dipangan nganti Cap Go Meh (malem angka 15 sawisé Imlèk).
Ing sekawit dipercaya manawa panggawéné Kue Kranjang iki dikarepaké dadi suguhan sing nyenengaké Déwa Tungku supaya bisa nggawa lapuran kang nyenengaké marang Raja Swarga (玉皇大帝，Yu Huang Da Di). Ora mung iku, bentukké sing bunder duwé teges supaya kulawarga sing mahargya Imlèk iku bisa nyawiji, guyup rukun, lan duwé tekad kuwat kanggo ngadhepi taun ngarep.
Kue Kranjang duwé jeneng asli Nien Kao utawa Ni-Kwee sing duwé teges kue taunan amarga namung digawé setaun sapisan pas ameh ngrayakke taun anyar Imlèk. Ning Jawa Wétan mau Kue Kranjang amarga dicethak ning njero kranjang bolong cilik, yèn ning Jawa Kulon dijenengi Kue Cina kanggo nunjukke asal kue ya iku Cina, ing pirang-pirang enek wong ngrujuk saka gawenne, ya iku wong-wong Tionghoa. Nek ning dhialèk Hokkian, Tii Kwee duwé teges kue legi, sing ora anggawe angèl wong-wong nebak yèn rasané legi.
Ning Cina eneng pakulinan yèn pas taun anyar Imlèk sadurungé mangan Kue Kranjang, sadurungé mangan sega amarga duwé pangarepan supaya kerep olèh barokah ing saben taun.
Nien Kao utawa Nian Gao, tembung "Nian" duwé teges dhéwé ya iku taun lan "Gao" duwé teges kue lan uga supaya krungu tembung dhuwur, amarga iku Kue Kranjang asring disusun dhuwur. Saya dhuwur saya cilik kue sing ditumpuk mau, sing duwé teges supaya nambah rejekine utawa makmure. Ning jaman dhisik akèh lan dhuwur Kue Kranjang iku nandakke makmure kulawarga duwé omah. Biasane Kue Kranjang ditumpuk mendhuwur nganggo kue mangkok sing duwé warna ning ndhuwure. Iki ya iku dadi simbol panguripan apik sing saya mendhuwur lan mekar kaya kue mangkok.
Kue sing digawé saka beras ketan lan gula iki bisa disimpen suwé, malah bisa dipépé dadi atos kaya watu lan awèt. Sadurungé dadi atos kue iki bisa diladèkaké langsung, malah sadurungé atos bisa diolah dhisik tuladhané digorèng nganggo glepung lan endhog pithik lan diladèkaké nalika isih anget. Bisa uga diladèkaké dadi bubur carané dikukus (di-tjwee) sawisé ditambahaké bumbu-bumbu sing dipingini.
Prosès Nggawe Kue Kranjang, ya iku:
Kamir

Kamir, ugi dipunserat Khamir, inggih punika dhaharan khas Pemalang saking nagari Arab. Kamir dipundamel saking adhonan trigu, mentega, pisang ambon, tape, lan tigan. Kamir punika wonten kalih jinisipun, inggih punika kamir trigu lan kamir uwos (beras). Ing Pemalang langkung kathah kamir trigu amargi langkung awet tinimbang kamir uwos. Sawetawis tiyang nyebatipun Samir.
Roti gedhang

Roti gedhang minangka jinis roti sing digawe saka gedhang sing wis ditumbuk . Biasane roti cepet sing lembab, manis, kaya kue ; nanging ana sawetara resep roti pisang sing roti ukuran tradisional. Roti pisang pisanan dadi fitur standar buku masak Amerika kanthi popularitas baking soda lan baking powder ing taun 1930-an. Katon ing buku masak Resep Seimbang Pillsbury ing taun 1933, lan banjur luwih ditampa nalika dirilis saka Resep Pisang Chiquita Pisang asli ing taun 1950.
Ginanggang

Ginanggang, guinanggang, or ginang-gang ( Cebuano pronunciation: [ginaŋ'gaŋ] ) ya iku panganan cemilan saka gedhang bakar sing diuleg nganggo margarin lan disiram gula. Asalé saka pulo Mindanao ing Filipina . Secara harfiah tegese "panggang" ing basa Cebuano .
Ginanggang digawe saka jinis gedhang ing Filipina sing diarani saba (pisang masak uga dikenal minangka pisang Cardaba). Gedhang dikupas, ditusuk banjur dibakar nganggo areng. Nalika lumahing njaba rada gosong, banjur dicopot saka panggangan, disapu margarine, lan disiram gula. Iku beda karo banana cue ing gedhang saba riper luwih disenengi; gedhang iku bener dipanggang ing teken tinimbang digoreng lan digodhog mengko, lan gula sing digunakake yaiku gula meja putih lan ora karamel (dipakani sawise masak). "Festival Ginanggang" dirayakake kanggo ngurmati San Isidro Labrador saben Minggu 2 Mei ing Baranggay Poblacion, Tubod, Lanao del Norte .
Kulit gedhang

A pil gedhang, disebut kulit pisang in British English, punika panutup njaba saka gedhang woh. Kulit pisang digunakake minangka panganan kanggo kewan, bahan kanggo masak, kanggo ngresiki banyu, kanggo nggawe pirang-pirang produk biokimia uga kanggo guyon lan kahanan lucu.Ana sawetara cara kanggo mbusak kulit saka gedhang.
Kulit pisang kadang digunakake minangka bahan ingon kanggo sapi, wedhus, babi, kethek, unggas, terwelu, iwak, zebras lan sawetara spesies liyane, umume ing peternakan cilik ing wilayah sing ditandur pisang. Ana sawetara keprihatinan babagan pengaruh tanin sing ana ing kulit ing kéwan sing ngonsumsi.
Nilai nutrisi saka kulit banana gumantung saka tahap kadewasan lan kultivar ; contone, kulit plantain ngemot serat sing luwih sithik tinimbang kulit pisang panganan cuci mulut, lan kandungan lignin mundhak kanthi mateng (saka 7 nganti 15% bahan garing). Rata-rata, kulit gedhang ngemot 6-9% bahan protein garing lan serat 20-30% (diukur dadi NDF ). Kulit plantain ijo ngemot pati 40% sing malih dadi gula sawise mateng. Kulit pisang ijo ngemot pati luwih sithik (udakara 15%) nalika ijo tinimbang kulit plantain, dene kulit pisang sing mateng ngemot nganti 30% gula gratis.
Kulit pisang uga digunakake kanggo nyuceni banyu, kanggo ngasilake etanol, selulase, lakune, minangka pupuk lan ing kompos .
Ngolah gedhang

Gedhang￼￼ masak minangka salah sawijining jinis olahan jinis panganan utama ing Afrika Kulon lan Tengah, pulo Karibia, Amerika Tengah, lan Amerika Selatan sisih lor. Anggota genus Musa minangka pribumi ing wilayah tropis ing Asia Tenggara lan Oseania, kalebu Kepulauan Melayu ( Indonesia modern, Malaysia, Brunei lan Filipina ) lan Australia Lor . Afrika dianggep dadi pusat keragaman nomer loro kanggo kultivar Musa : Afrika Kulon kanggo sawetara plantain lan dataran tinggi tengah pisang Highland Afrika Wétan ( Musa AAA-EAHB; dikenal minangka matoke ing Uganda ), umume sing dimasak, sanajan ana sing utamane digunakake kanggo nggawe bir .
Gedhang goréng

Gedhang￼￼ goreng, dipercaya asale ing Asia sisih kidul wetan nuduhake salah sawijining olahan gedhang masak, saka kultivar tanduran pisang, sing ngasilake woh sing bisa dipangan sing kebak pati lan arang dipangan mentah. Sanajan katon padha, rong jinis pisang biasane digunakake kanthi cara sing beda banget. Biasane, ing pirang-pirang budaya ing endi woh iki minangka panganan pokok, dimasak, digoreng, utawa dimasak nalika ijo amarga tingkat pati. Ing sawetara wilayah Afrika, plantain bisa dikurangi dadi glepung utawa kanggo nggawe bir. Nanging, ing pirang-pirang kedadeyane pertemuan karo plantain biasane nganggo bentuk goreng.
Alloco, kaya sing diarani Côte d'Ivoire lan Burkina Faso . Iki minangka cemilan Afrika Kulon sing populer digawe saka gedhang￼￼ goreng . Asring disajeni nganggo mrica cabai lan bawang. Ing Nigeria, asring dianggo sisih utawa bisa dikonsumsi dhewe.
Kelewele minangka panganan populer ing Ghana sing digawe saka pisang goreng digoreng rempah-rempah. Ing basa Inggris, iki asring diarani gedhang￼￼ goréng panas . Ing Accra, kelewele biasane didol ing wayah wengi dening PKL lan kadang ing wayah sore dening wanita sisih desa. Bisa disuguhake nganggo rebusan kacang buncis, kacang, utawa mung minangka panganan cuci mulut . Kelewele uga pilihan sing populer kanggo mangan.
Pikliz

Pikliz minangka salah sawijining ￼￼jinisbumbu ing masakan Haitian saka kubis acar, wortel, mrico lan mrico bonet Skotlandia . Asring dibumboni bawang putih lan bawang bombay lan diasinake ing cuka putih . Sajian pedhes umume disajekake ing meja lan piring liyane kanggo nambah rasa. Iki migunani kanggo nglereni grease rasa goreng kayata griot (daging babi goreng), tassot (daging sapi goreng), utawa wiji pisang (pisang goreng) lan nambah pari lan kacang . Jeneng sajian kasebut bisa uga adhedhasar tembung Prancis piquer sing tegese nyengat.
Sop gedhang

Sup pisang dipangan ing macem-macem masakan. Ing masakan Kolombia, sajian kasebut dikenal kanthi jeneng sopa de patacón (pisang raja goreng). Uga ana sopa de platanos (sup pisang raja) ing masakan Amerika Latin kalebu masakan Kuba lan masakan Puerto Rico .
Caldo de bolas de verde (sup pangsit pisang ijo) asale saka pesisir Ekuador . Pangsit (bal) digawe saka pisang ijo sing diiseni daging lan sayuran. Duduh kaldu daging sapi kalebu jagung lan yuca.
Gedhang karamèl

Gedhang karamèl utawa pisang coklat sing racaké sinebut piscok yaiku panganan kang adhedasar gedhang kang diwungkus karo kulit kriuk banjur digorèng lan diwenehi karamèl. Karamèl yaiku gula kang dipanasné nganti ndledek. Gedhang karamèl racaké didol mawa panganan pinggir dalan. Panganan iki dadi nyamikan amarga rasané legi lan krenyes-krenyes.
Resèp masak gedhang karamèl
Videyo masak gedhang karamèl
Pastelón

pastelón yaiku olahan lasagna Puerto Rico. Iki digawe saka Pisang pisang manis dikupas dipotong dawa lan digoreng ing campuran mentega lan lenga zaitun. Gedhang ngganti pasta lasagna. Daging digodhog karo mrico lonceng, tomat, bawang, jamu, rempah-rempah, zaitun, capers, kismis, bawang putih, anggur lan bahan liyane. Plantains banjur diselehake ing ngisor wajan backing dilapisi karo isi daging, keju lan sauce bechamel utawa marinara sauce . Iki banjur diulang kaping pindho nggawe lapisan kaya lasagna. Banjur dipanggang. Pisang raja bisa diganti karo batata utawa yuca rebus sing digodhog.
Dadar gulung

Dadar gulung inggih punika sawijining olahan kuwé ingkang dipun damel mawi dipundadar banjur digulung kanthi isèn-isèn entèn-entèn (parutan klapa kaliyan gendhis jawi). Menawi dipuntingali setiti, kulit punika memper kalihan kulit sosis Sala. Bentenipun dadar gulung punika rasanipun manis. Kulit dadar gulung warni ijem amargi ngagem sari ron pandhan. Jaman sakniki kulit punika wonten ingkang dipungantos werna soklat, jambon, pethak ngantos polkadot miturut kasenengan piyambak-piyambak. Wosipun ugi saged dipunmodhifikasi kadosta pisang, soklat, keju, ngantos daging duren. Tekstur kuwe punika empuk sakengga dipunremeni lare-lare. Sesuguh niki dipunsade wonten warung, bakul kuwe ngantos restoran. Kuwe punika kalebet jinis kuwe basah sakengga awetipun boten dangu, kinten-kinten amung sak dina kémawon. Pramila kedah dipundhahar.
Damel dadar gulung inggih punika:
Kuwé cubit
Roti baya
Sosis sala
Turon

Turon ( Pangucapan cara Tagalog: [tuˈɾɔn] ; uga dikenal minangka lumpiang saging (basa Filipina kanggo " lumpia banana"), yaiku cemilan Filipina sing digawe saka pisang sing diiris tipis (luwih becik pisang <i id="mwEQ">saba</i> utawa Cardaba ), dibungkus nganggo gula coklat, digulung ing pambungkus spring spring lan digoreng. Isi liyane uga bisa digunakake bebarengan karo gedhang, umume nangka ( langka ), uga ubi, mangga, keju cheddar lan klapa.
Turon minangka panganan cemilan lan panganan sing misuwur ing antarane masarakat Filipina . Iki biasane didol ing sadawane dalan kanthi isyarat banana, camote cue, lan maruya .
Minatamis na saging

Minatamis na saging (secara harfiah "pisang manis") minangka salah sawijining jinis olahan arupa panganan cuci mulut Filipina digawe saka pisang saba sing dimasak ing sirup manis ( arnibal ) sing digawe karo gula muscovado lan banyu. Sawetara resep uga nambah godhong uyah lan pandan utawa ekstrak vanilla. Bahan-bahan liyane uga bisa ditambahake kayata ubi, sagu, utawa woh-wohan liyane. Bisa dipangan dhewe utawa ditambahake kanggo bahan panganan cuci mulut liyane (utamane kanggo halo-halo ). Nambah panganan cuci mulut nganggo susu lan es sing dicukur uga ngasilake panganan cuci mulut liyane sing dikenal minangka saba kon-yelo (dieja sabá con hielo ing basa Spanyol ).
Olahan Kolombia

Masakan Kolombia minangka senyawa saka tradhisi kuliner saka enem wilayah utama ing negara kasebut (Pasifik, Amazon, Andean, Orinoco, Karibia, lan Insular). Masakan Kolombia beda-beda kanthi regional lan utamane dipengaruhi dening masakan Kolombia Pribumi, Spanyol, lan Afrika, kanthi pengaruh Arab sing sithik ing sawetara wilayah. Kajaba iku, minangka salah sawijining negara paling biodiverse ing saindenging jagad, Kolombia duwe salah sawijining macem-macem bahan sing kasedhiya gumantung saka wilayah kasebut.
Ing antarane panganan pembuka lan sup sing paling misuwur yaiku patacone (pisang ijo goreng), sancocho de gallina (sup ayam karo sayuran oyot) lan ajiaco ( sup kentang lan jagung), buñuelos werni adonan goreng. Makanan ringan lan roti yaiku pandebono, arepas (kue jagung), aborrajados (pisang manis karo keju), torta de choclo, empanada lan almojábanas .
Mangan utama perwakilan yaiku bandeja paisa, lechona tolimense, tamales lan masakan iwak (kayata arroz de lisa ), utamane ing wilayah pesisir sing uga dipangan suero, keju costeño, kibbeh lan carimañolas .
Masakan sampingan yaiku papas criollas al horno (kentang Andean panggang), papas chorreadas (kentang karo keju sing ora tumoto) lan coco arroz (nasi klapa). Panganan organik minangka tren ing kutha-kutha gedhe saiki, sanajan umume ing saindenging negara, woh-wohan lan sayuran alami lan seger banget.
Boliché

Boliche (pocapan [bo'litʃe], uga diarani boliche mechado ) yaiku salah sawijining jinis olahan panggang Kuba sing kalebu daging panggang daging sapi bunder sing diiseni ham coklat ing minyak zaitun sing direndhem ing banyu karo bawang nganti daging empuk, banjur kentang kuarter ditambahake. Bahan-bahan tambahan bisa kalebu mrico ijo lan macem-macem rempah-rempah kayata ketumbar, oregano lan godhong bay, lan uyah lan mrico.
Banyu bisa ditambah nalika masak supaya ora garing. Sajrone proses masak, rasa ham lan daging sapi intermingle, lan ham bisa digunakake kanggo nyenyet interior daging sapi. Boliche biasane disajeni nganggo beras putih, kacang ireng lan pisang manis goreng. Motong daging sapi liyane uga bisa digunakake kanggo nyiyapake sajian, kayata tenderloin daging sapi
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Olahan Ghana

Masakan Ghana minangka masakan masarakat Ghana . Piring utama Ghana diatur ing sekitar panganan pokok pati, sing dicampur karo saos utawa sup sing ngemot sumber protein. Bahan-bahan utama kanggo sup lan panganan sing akeh yaiku tomat, mrico panas lan bawang. Asile, meh kabeh sup lan sup saka Ghana katon abang utawa oranye.
Ana akeh panganan lokal sing legi sing wis dipinggirkan amarga kurang dikarepake lan proses persiyapan sing dawa. Panganan manis ing Ghana (utawa panganan manis ) bisa uga digoreng, dipanggang, digodhog, dipanggang, dipanggang utawa dikukus .
Olahan Indo

Masakan Indo minangka tradisi masak lan masakan fusi, umume ana ing Indonesia lan Walanda, uga Bèlgi, Afrika Selatan lan Suriname . Masakan iki ditondoi saka masakan campuran sing dumadi saka asli masakan Indonesia karo Eurasia -influences-utamané Walanda, uga Portugis, Spanyol lan Inggris -Lan kosok balene. Saiki, ora mung wong Indo sing ngonsumsi masakan Indo, nanging uga wong Indonesia lan Walanda .
Liwat kolonialisme Walanda ngenalake masakan Eropa kayata roti, keju, steak panggang lan pancake . Minangka produsen taneman awis; kopi lan teh uga misuwur ing Hindia kolonial. Roti, mentega lan margarin, roti isi isi ham, keju utawa selai buah, poffertjes, pannekoek lan keju Walanda umume dikonsumsi dening Walanda lan Indos kolonial nalika jaman kolonial. Sawetara ningrat kelas ndhuwur (bangsawan) lan sawetara warga asli sing kena pengaruh masakan Eropa, lan dimangerteni bahan masakan kelas elit kelas ndhuwur masarakat Hindia Walanda. Iki nyebabake adopsi lan gabungan masakan Eropa dadi masakan Indonesia. Sawetara pasugatan kang digawe nalika jaman kolonial sing Walanda dipengaruhi: padha kalebu Selat solo (Solo salad), bistik jawa (daging sapi steak Jawa), semur (saka smoor Walanda), sayur kacang merah (brenebon) lan sop buntut (Sop Buntut) . Kue lan cookie uga bisa nglacak asal usul saka pengaruh Walanda; kayata kue bolu (tart), kue pandan, lapis legit ( spekkoek ), spiku (lapis Surabaya), klappertaart (tart kelapa), lan kaasstengels (cookie keju). Kue cubit sing umume ditemokake ing ngarep sekolah lan pasar dipercaya asale saka poffertjes.
Budaya kuliner Indo menehi pengaruh sing tetep ing masarakat Walanda. Ora ana papan liya ing sanjabane Indonesia kanthi panganan sing akeh banget sing kasedhiya. Indos duwe peran penting kanggo ngenalake masakan Indonesia lan masakan fusi Indo menyang Walanda, saengga dadi populer nganti ana sing nganggep minangka bagean integral saka masakan Walanda. Countess C. van Limburg Stirum nyerat ing bukune "The Art of Dutch Cooking" (1962): ing kene ana akeh masakan Indonesia, sawetara sing butuh waktu pirang-pirang jam kanggo nyiyapake; nanging sawetara sing gampang dadi populer dadi bisa dianggep "masakan nasional" . Dheweke nyedhiyakake resep-resep kanggo sajian sing wis umum digunakake ing Walanda: nasi goreng (nasi goreng), pisang goreng (pisang goreng), lumpia goreng (gulung spring goreng), bami (mie goreng), sate (daging sate panggang), saos sate (saus kacang), lan sambal ulek (tempel lombok). Umume kutha ing Walanda bakal duwe restoran lan toko (toko) Hindia. Malah umume restoran Cina wis nambahake masakan Indonesia ing menu kayata babi panggang (lan daging babi panggang), lan saiki akeh sing ngarani Restoran India India
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Olah-olahan Betawi

Masakan Betawi iku manèka werna, macem-macem lan eklektik, sebagean amarga padunung Betawi sing nggawe dheweke dumadi saka pirang-pirang imigran regional sing asale saka macem-macem papan ing Nusantara, uga pedagang Cina, India, Arab, lan Eropa . pengunjung lan imigran sing kepincut kutha Batavia ( saiki Jakarta) wiwit pirang abad kepungkur.
Masakan Betawi nggunakake sega minangka bahan ruji, sajian sajiane diwutahake ing nasi, dikukus, dimasak nganggo santen minangka nasi uduk ( sega klapa ), utawa dikompres dadi ketupat sayur utawa jajan nasi sayur lontong ing sup sayur-sayuran. Minangka komunitas -majoritas Muslim, wong Betawi luwih milih daging sapi, daging domba lan daging wedhus, amarga padha ngetrapake undang-undang halal Islam sing nglarang panggunaan daging babi . Iwak uga dikonsumsi. Ora umum kanggo kutha pesisir, meh ora ana panganan sagara ing masakan Betawi. Nanging ana akeh sajian iwak banyu tawar, nggunakake macem-macem jinis iwak ular lan iwak mas .
Pasugatan Popular Betawi kalebu soto betawi (daging sapi offals ing duduh kaldu milky), sayur asem (sayur manis lan ora nguntungke), sop Iga sapi (daging sapi rib soup) lan Telor Kerak (spiced klapa omelette ). Umume panganan Betawi dimasak nganggo cara goreng, aduk, cara panggang utawa panggang, lan menehi keseimbangan rasa legi, asem lan asin.
Olahan Filipina

Masakan Filipina ( Filipino ) kasusun saka masakan luwih saka satus klompok etno-linguistik sing beda sing ditemokake ing saindenging Nusantara Filipina. Nanging, mayoritas masakan Filipina utama sing nyusun masakan Filipina yaiku saka masakan macem-macem klompok etnolinguistik lan suku Nuswantara, kalebu Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon lan Waray), Chavacano lan Klompok etno-linguistik Maranao. Gaya nggawe panganan lan panganan sing ana gandhengane wis berkembang wiwit pirang-pirang abad wiwit asale Austronesia (dituduhake karo masakan Malaysia lan Indonesia ) nganti masakan campuran pengaruh India, Tionghoa, Spanyol lan Amerika, selaras karo gelombang pengaruh utama sing ngasilake budaya ing Nusantara, uga liyane sing diadaptasi karo bahan-bahan pribumi lan langit-langit lokal.
Piring diwiwiti saka sing paling gampang, kayata panganan iwak asin goreng lan nasi, nganti kari iwak, kari pitik, paellas kompleks lan cozidos sing asale Iberia digawe kanggo fiesta . Piring populer kalebu: lechón (babi panggang), longganisa (sosis Filipina), tapa (daging sapi sing diobati), torta (omelet), adobo (pitik utawa daging babi sing diolah ing papak, cuka, minyak lan kecap, utawa dimasak nganti garing), dinuguan (rebus getih daging babi), kaldereta (daging rebus saos tomat lan pasta ati), mechado (daging sapi larded ing kecap lan tomat), pochero (daging sapi lan pisang ing saos tomat), afritada (pitik utawa daging babi lan sayuran direndhem ing saos tomat), kare-kare ( oxtail lan sayuran sing dimasak ing saus kacang ), pinakbet (labu kabocha, terong, kacang buncis, okra, lan rebus tomat sing dibumbui karo pasta udang), pata renyah (sikil babi goreng), hamonado (daging babi manis ing saus nanas), sinigang (daging utawa panganan laut ing duduh kaldu asem), pancit (mie), lan lumpia (gulung spring seger utawa goreng). Maneka sarjana panganan wis nyathet manawa masakan Filipina multi-segi lan paling misuwur ing jagad kuliner kanggo panganan ing "sisih wetan ketemu karo kulon".
Pudhing gedhang

Banana Pudding punika panganan cuci mulut umume dumadi saka lapisan saka manis vanilla roso custard, cookie (biasane Vanilla tipis utawa ladyfingers ) lan ngiris seger bananas diselehake ing sajian lan dadi, paling ndhuwur karo ngalahake krim utawa Meringue . Umume digandhengake karo masakan Amerika Selatan, nanging bisa ditemokake ing saindenging negara. Kajaba iku, meh podho karo Trifle Inggris amarga dipasang ing lapisan lan kalebu kastard, woh, kue spons, lan krim kocok.