Deutsch: Dalanghita / Español: Dalanghita / Português: Dalanghita / Français: Dalanghita / Italiano: Dalanghita

Dalanghita in the food context refers to a type of citrus fruit that is widely cultivated and consumed in the Philippines. It is similar in appearance and taste to tangerines and mandarins, featuring a sweet and slightly tangy flavor. Dalanghita is known for its bright orange skin, which is thinner than that of oranges, making it easy to peel. The fruit is typically small to medium in size and is segmented, with juicy flesh and few seeds, making it a popular snack and a flavorful ingredient in various dishes and beverages.

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Deutsch: Getrockneter und marinierte Milchfisch / Español: Leche de pescado secado y marinado / Português: Peixe-leite seco e marinado / Français: Poisson-lait séché et mariné / Italiano: Pesce latte essiccato e marinato

Daing na Bangus in the food context refers to a traditional Filipino dish made from milkfish (Bangus) that has been butterflied, marinated, and then dried or fried until crisp. The marinade typically consists of vinegar, garlic, salt, and pepper, which imparts a tangy and savory flavor to the fish. This preparation method not only enhances the taste but also preserves the fish, allowing it to be stored for longer periods.

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Deutsch: Pandan-Blätter / Español: Hojas de Pandan / Português: Folhas de Pandan / Français: Feuilles de Pandan / Italiano: Foglie di Pandan

Dahon ng Pandan in the food context refers to the leaves of the Pandanus amaryllifolius plant, widely used in Southeast Asian cuisine for their unique, sweet, and fragrant aroma. These leaves are typically used to infuse rice, desserts, and drinks with a distinct flavor and a subtle grassy note. The vibrant green color of pandan leaves can also be extracted and used as a natural coloring in foods, making dishes not only flavorful but visually appealing as well.

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Deutsch: Taro-Blätter / Español: Hojas de Taro / Português: Folhas de Taro / Français: Feuilles de Taro / Italiano: Foglie di Taro

Dahon ng Gabi in the food context refers to the leaves of the taro plant (Colocasia esculenta), commonly used in various cuisines around the world, particularly in Filipino cooking. Taro leaves are large, heart-shaped, and green, known for their ability to be cooked into a variety of dishes. They are often used in stews, curries, and as wrappers for steamed or baked dishes. Rich in vitamins and minerals, taro leaves must be cooked before consumption to eliminate oxalates, substances that can cause irritation and discomfort if ingested raw.

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A doughnut, often spelled as donut, is a popular and delicious baked or fried pastry confection. These sweet treats are typically in the shape of a ring or a solid, filled circle, with a hole in the center. The doughnut is made from a sweet, leavened dough and can be coated in various toppings and glazes, making it a versatile dessert enjoyed by people of all ages worldwide.

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Döner, also known as Doner/Doener, is a popular and flavorful dish that originated in Turkey but has gained worldwide recognition. It consists of thinly sliced, seasoned meat, typically cooked on a vertical rotisserie, and is often served in a flatbread or pita, accompanied by various toppings and sauces. Döner has become an iconic street food in many countries and is cherished for its delicious taste and convenience.

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