Tapioca prepared from starch in form of siftings

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of meat, of fish or of crustaceans, molluscs or other aquatic invertebrates chapter : sugars and sugar confectionery chapter : cocoa and cocoa preparations chapter : preparations of cereals, flour, starch or milk; pastry cooks'' products chapter : preparations of vegetables, fruit, nuts or other parts

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3 modules - by vinagecko.com recipes golden rules for cooking for every 100 g of macaroni - 1 litre of water. for every litre of water - 7 grammes of salt. put the salt at the very beginning. do not drop the macaroni before the water boils. the pot must be without a lid. boil over high heat for a maximum

of 7-8 minutes. stir during cooking. before removing the pot from heat, pour a glass of cold water to stop cooking immediately. do not pour over the macaroni with cold water; this "scrapes" the surface of the tastiest part - from the starch in it. serve them hot, garnished to your taste. baked dessert...

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and then eaten as a simple meal with rice and vegetables. it may also be cooked in a sour broth of tomatoes or tamarind as in pangat, prepared with vegetables and a souring agent to make sinigang, simmered in vinegar and peppers to make paksiw, or roasted over hot charcoal or wood (inihaw). other preparations

garlic to make sinangag, which is usually served at breakfast together with fried egg and cured meat or sausages. rice is often enjoyed with the sauce or broth from the main dishes. in some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. rice flour is used in making sweets, cakes...

http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-common-ingredients.html

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