|
Binignit is a Visayan vegetable soup from the central Philippines. The dish is traditionally made by Visayans with slices of sabá bananas, taro, and sweet potato.〔(【引用サイトリンク】 Cebuano Binignit Recipe )〕〔(【引用サイトリンク】 Filipino Recipe )〕〔(【引用サイトリンク】 Binignit and Biko )〕 The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed ''kamote'' (sweet potato), ''gabi'' (taro) and ''ube'' (purple yam), sliced ripe ''sabá'' (plantain) and ''langka'' (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added. The people of the neighbouring island of Leyte usually include ''landang''〔http://globalnation.inquirer.net/cebudailynews/news/view/20110421-332414/Mandaue-Citys-Nelda-shares-recipe-for--bestselling-binignit〕 (palm flour jelly balls), jackfruit,〔 and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and ''landang'', and sweetened by ''muscovado'' or brown sugar. The soup is usually cooked and eaten during Holy Week,〔 especially during Good Friday when the faithful are fasting. A popular afternoon snack, it is best served when hot. Some Filipinos serve it chilled or even frozen, eating the dessert much like ice cream. It is comparable to various ''guinataán'' (coconut milk-based) dishes found in other regions such as ''bilo-bilo''. ''Binignit'' is also called ''"giná-tan"'' in Bikolano, ''"tabirák"'' in Mindanao Cebuano, ''"alpahor"'' in Chavacano, ''"ginettaán"'' in Ilokano, and ''"ginat-an"'' in Hiligaynon and Waray. ==See also== * Ginataan * Halo-halo * List of soups 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Binignit」の詳細全文を読む スポンサード リンク
|