Some of the most common ingredients found in the Filipino pantry are chili (sili), Chinese sausage (Longaniza; longganisa), coconut (niyog), cornflour, garlic (bawang), ginger (luya), mushrooms, pandan leaf (screwpine), tomato (kamatis) and lemon grass (tanglad). Chili (Sili).
(Redirected from Phyllo) Filo (or phyllo) (Greek: ÏÏÎ»Î»Î¿ leaf) is a very thin unleavened dough used for making pastries such as baklava and bÃ¶rek in Middle Eastern, Greek, and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked.
In Greek: ÏÏÎ»Î»Î¿, pronounced FEE-lo. Freshly made phyllo dough (also spelled filo) is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries.The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions).n Greek: ÏÏÎ»Î»Î¿, pronounced FEE-lo. Freshly made phyllo dough (also spelled filo) is always preferable, and it isn't difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries.