viands

navigate by keyword : accompaniment and believed butter cake close coconut cuisine delicious derived dinuguan dish dishes eaten fresh from grated indian kerala number origin pancit philippine puto putos puttu rice savory savoury served several snack steamed such type usually viands view

Ripe plum fruit (Prunus domestica) on branch of tree. Fresh bunch of natural fruits growing in homemade garden. Royalty Free Stock Photo

Empty glass and plate fish viands Royalty Free Stock Photo

Fresh walnut kernels and whole walnuts in a bowl on rustic old wooden table. Royalty Free Stock Photo

Mushroom Boletus in wooden wicker basket on stump. Autumn cep mushrooms harvested in forest. Royalty Free Stock Photo

Harvest of fresh ripe vegetables on wooden table and in rod bowl - pepper, tomato, cucumber. Royalty Free Stock Photo

Whole walnuts in a bowl and on rustic old wooden table. Royalty Free Stock Photo

Detail of red flowers of kidney bean Phaseolus coccineus blooming on green plants in homemade garden. Royalty Free Stock Photo

Red ripe pomegranate fruit (Punica granatum) grow on tree branch. Royalty Free Stock Photo

Whole walnuts in a bowl and jute bag on rustic old wooden table. Royalty Free Stock Photo

Harvest of fresh ripe tomatoes on wooden table. Royalty Free Stock Photo

Ripe tomato plant growing in greenhouse. Fresh bunch of red natural tomatoes on branch in organic vegetable garden. Royalty Free Stock Photo

A close up view of several delicious putos. Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed to be derived from Indian puttu of Kerala origin. It is eaten as is or with butter and or grated fresh coconut, or as an accompaniment to a number of savoury viands.