"kab-kab" redirects here. Not to be confused with kab.
Kabkab, also known as cassava cracker or cassava crisp, is a traditional Filipino disc-shaped wafer made from ground cassava. It originates from the southern Philippines, but is most closely associated with the cuisine of Mindanao and the southern Visayas Islands.[1]
Kabkab is made from finely mashed cassava tubers with a little salt and sugar. It is slathered thinly on banana leaves and steamed until the cassava pulp becomes translucent and paste-like. It is then air-dried or sun-dried until it becomes crisp and rigid. It can be stored for long periods in this form, up to several months. Before consumption, kabkab must be deep-fried until it becomes golden in color. It is usually eaten as a dessert, with a swirl of latik (coconut caramel) on top; but it can also be eaten with savory dips and salsas.[2][3]
^ ab"Cab-Cab or Cassava Crackers". Market Manila. Retrieved March 26, 2019.
^"Salvaro". Discover Cebu!. Retrieved March 26, 2019.
January 01, 1970
kabkab, oakleaf, fern, aglaomorpha, quercifolia, redirects, here, confused, with, also, known, cassava, cracker, cassava, crisp, traditional, filipino, disc, shaped, wafer, made, from, ground, cassava, originates, from, southern, philippines, most, closely, as. For the oakleaf fern see Aglaomorpha quercifolia kab kab redirects here Not to be confused with kab Kabkab also known as cassava cracker or cassava crisp is a traditional Filipino disc shaped wafer made from ground cassava It originates from the southern Philippines but is most closely associated with the cuisine of Mindanao and the southern Visayas Islands 1 KabkabAlternative namesCassava crackers Cassava crisps Salvaro Cabcab Sitsarit Saritsit Kiping Burikit PikingCourseDessertPlace of originPhilippinesMain ingredientscassava latik Contents 1 Other names 2 Description 3 Similar dishes 4 See also 5 ReferencesOther names editKabkab is the name of the dish in most of the southern Visayas derived from the common name of the oakleaf fern in Visayan languages It is also known as salvaro in Cebu kiping in Northern Mindanao Camiguin and Zamboanga del Norte burikit in Dipolog and Zamboanga del Sur piking in Palawan and sitsarit or saritsit in Davao City and Davao del Sur 2 3 4 Description editKabkab is made from finely mashed cassava tubers with a little salt and sugar It is slathered thinly on banana leaves and steamed until the cassava pulp becomes translucent and paste like It is then air dried or sun dried until it becomes crisp and rigid It can be stored for long periods in this form up to several months Before consumption kabkab must be deep fried until it becomes golden in color It is usually eaten as a dessert with a swirl of latik coconut caramel on top but it can also be eaten with savory dips and salsas 2 3 Similar dishes editKiping is also the name for a similar rice based wafer from Lucban Quezon 2 See also editBarquillos Krupuk KropekReferences edit How to make Salvaro Cassava Crisp Atbp ph Retrieved March 26 2019 a b c Polistico Edgie kabkab Philippine Food Illustrated Retrieved March 26 2019 a b Cab Cab or Cassava Crackers Market Manila Retrieved March 26 2019 Salvaro Discover Cebu Retrieved March 26 2019 Retrieved from https en wikipedia org w index php title Kabkab amp oldid 1219337525, wikipedia, wiki, book, books, library,
