Gatas na Malabnaw pertains to evaporated milk in the Philippines. Gatas is milk and Malabnaw is Filipino word for "watery or thin". In the Philippines, there are 2 kinds of milk available beside the baby formulas and powdered milk. These 2 milk types are available in cans: Evaporated Milk is Gatas na Malabnaw at Condensed Milk is Gatas na Malapot . Gatas na Malabnaw is thin and watery and is sugarless, while Gatas na Malabnaw is thick and condensed and is very sweet. Gatas na Malabnaw is usually used for coffee while Gatas na Malapot is usually used for making sweets or desserts.
fritters (fried food) made of batter-fried vegetables , fruits , etc.One Gorengan stall can offer as much "fried things" or Gorengan as he/she likes, including, tahu (tofu), tempe (bean curd), pisang (bananas), singkong (cassava), ubi (sweet potato), and bakwan (shredded carrot, cabbage, bean sprouts and shallots mixed in batter ). There are times that the variety extends to fried sukun (breadfruit), pineapple or jackfruit. In Indonesia, Gorengan is a popular street food and afternoon snack. Just as things are starting to cool down in the afternoon, street vendors come out to sell various Gorengan. Since Gorengan is tasty and cheap and you can find the vendors virtually on every street in the city, in housing complexes, in front of offices, in alleyways and at bus terminals. To make Gorengan, the vendors dip tofu and tempe into a batter full of carrots and bean sprouts, then deep fry them. They also fry dumplings made from a pure batter. The food is first dipped into batter, before being deep fried and displayed on the vendor's cart The batter used to make this pretty snack is made of wheat flour, baking powder, minced garlic, chopped garlic and parsley and salt to taste. Recipe: Gorengan Batter: 1 cup wheat flour 1/2 tsp. baking powder 1 egg 2 cloves garlic, minced 2 shallots, chopped 1 pinch salt andpepper 1/2 cup parsley, chopped 1 carrot, grated 1/2 cup bean sprouts 1/2 lb. tofu, 1-inch cubes 1/2 lb. tempe, 1/2-inch by 3-inch sheets Oil (for deep frying) Instructions: 1. Cut the tofu into 1 -inch cubes and the tempe into sheets 1/2 inch thick and 3 or 4 inches square. 2. Mix the flour with 2 cups water and beat in the egg. Add the rest of the batter ingredients and enough water to create a thick batter. 3. Dip pieces of tofu and tempe into the batter. You can also make small dumplings directly out of pure batter. Fry until golden brown.