Baye-Baye refers to a sweet snack from the Philippines, particularly from the province of Iloilo that is made from newly harvested rice called Pinipig which is roasted and pounded/beaten or milled then mixed with freshly grated coconut then formed into patties or rolls. It can also be made with ground corn kernels instead of Pinipig and also from glutinous rice called Malagkit (Pilit in Ilonggo or Hiligaynon)
Baye-Baye is one of Iloilo's native delicacy which I was fortunate enough to enjoy as the grandmother of my son hails from Iloilo. Living with an Ilonggo household made me enjoy so many native delicacies even when we were at the city when my son was still a baby way back in 1985
Baye-Baye is also a delicacy found in another province in the south, Bacolod and Dumaguete, Negros Oriental.
Hiligaynon is one of the dialects in the Visayas Island of the Philippines
Mentaiko in Japanese and called Myeongranjeot in Korean refers to the marinated cod or pollock roe (eggs) which is used as a common ingredient in both Japanese and Korean Cuisines and is usually made from variety of flavors and colors.
It is usually eaten by itself or with Sake and Onigiri. Nowadays it becomes popular in other Asian countries like Thailand as a sauce for spaghetti mixed with butter or mayonnaise.
Karashi Mentaiko is a variety of Mentaiko which is spicy and is a product of Fukuoka City in Japan
Lap Suong refers to Chinese Sausage or Chinese-style sausage that originates from China. It is the generic name for any style or variety of sausage from China and known commonly for its Cantonese name "Lap Suong" which is also spelled as Lap Xuong, Lap Cheong or Lap Chong.
My mom used slices of Lap Suong which we have learned to call Chinese Chorizo in making her Pancit Canton and it is still being used by my youngest sister for her own version which made our Pancit Canton version tasting so good.
Sticky rice with Lap Suong and shrimps is called Xoi Lap Suong (Stick Rice with Chinese Dried Sausage
I am inventing my own dish using Lap Suong and Couscous and I can proudly say that the dish turned out so delicious. Please see below.
Schlagobers is the Austrian word for whipped cream where it is also known in German as Schlagsahne.
Schlagobers is always served with cakes in Austria and in Germany.
I've experienced that in both countries when you are served with cakes there is always fresh Schlagobers/Schlagsahne on the side. In bakeshops and cafes, when you order a cake, you will always be asked if you want it topped with whipped cream.
This is one of the things Ive learned living in Germany, to make whipped/whisked cream from a cream
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