Glossary P
Palabok or Pancit Palabok is a one of the varieties of noodles in the Philippines using red sauce from Annato seeds with seafoods, like shrimps and drizzled with crushed Chicharon and usually decorated around the Container (a native Food Container called Bilao) with slices of hard-boiled eggs and served all the time with local Philippine lemon called Calamansi or Kalamansi.
English: Sponge gourd / Deutsch: Luffa-Gurke / Español: Calabacín de esponja / Português: Abóbora esponja / Français: Grosse citrouille / Italiano: Zucca spugna /
Patola (Luffa cylindrica) one of the edible vegetables found in the Philippines which is a well known ingredient when cooking Misua, a kind of noodles sauteed mostly with Patola and Garlic, Onions, ground pork, or dried shrimps (Hibe). (Please see related article on Luffa).
Panaderia is the Filipino term for local bakery/bakeshop located around almost neighborhood in the cities, as well as in the provinces of the Philippines. A Panaderia is a common sight in any localities all over the Philippines with glass counters that display local bakery products like Pan de Sal, Pan de Coco, Spanish Bread, Kalihim, Machakaw, Pinagong, Eggpies, Macarons, and a lot more. These Panaderia also bake cakes for all occassions.
In the Panaderia, especially in the rural and provincial areas, the breads and other baked products sold are simple, almost crude, but comforting. These Panaderias sold breads, biscuits and crackers alongside pies, cakes, pastries, and candies, a wide, assorted and diverse selection that fully utilized the skills of the Master Baker called Panadero in Filipino.
A visit to a Panaderia in the Philippines is something one will definitely enjoy. I, for one always feels like a child when I visit a local Panaderia. I want to taste everything. It evokes a lot a happy memories of the days gone by.
Please visit My Blog - www.glorious-food-glossary.blogspot.com for more pictures of the Panaderia scene in the Philippines
Poffertjeskraam refers to stalls found all over the Netherlands where freshly cooked Poffertjes are sold.
Poffertjeskraam is also built up during some festivals and Christmas Night Market in Bremen, Germany. Below is a Poffertjeskraam.
Proven also spelled Proben is one of the Street food in the Philippines made of the Proventriculus of chicken which is coated in batter and deep-fried . Proven is short for Proventriculus which is the grandular portion of the stomach of the birds, including the chickens in which food is partially digested before passing to the gizzard. It is the hard portion between thw esophagus and the gizzard. They are also marinated and grilled skewered on bamboo stick.
I saw this food the first time in 2016 when i visited my home country, the Philippines. It is one of those deep-fried food offered in the Nightly Food Market in San Pablo City. Honestly, I was too curious to know what they are, because of their shape after deeply fried, but no one dared to answer me. It looks unusual for me to see these food for the first time. My friend, though, enjoyed eating them a lot with lots of spicy Sawsawan (Dip ) made of spicy Vinegar (Suka) and that is enough for me to know that they are indeed edible.
With this food, I am proud of being a Filipino. It proved once more that Filipinos are indeed very resourceful. Nothing wasted, every part of the chicken is made into edible delicious food to fill our empty stomachs for a cheap price.
Below are battered deep-fried Proven in plastic cups which can be filled with the Sawsawan (Dip). How I wished I can eat this food. I hope next time
Papaya Olarthiyathu refers to one of the stir-fried dishes from Kerala using green and raw Papaya as the main ingredient cooked with lots of spices and pieces of Coconut meat with no sauce at all. (Please see related article on Olarthiyathu /Ularthiyathu)
Picture below is of Papaya Olarthiyathu served to me during one of my visits to my family friend in Allepey, Kerala, India. Clearly seen in the picture is Black Mustard (Kadugu), slices of Onions and Curry leaves.
Related Articles | |
| Bercy | ■■■■■■■ |
This article is all about Bercy +++++++Bercy is an area located in the city of Paris, bercy sauce is . . . Read More | |
| A la hongroise | ■■■■■■ |
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More | |
| Bearnaise sauce | ■■■■■■ |
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More | |
| Jus lie | ■■■■■■ |
Jus lie is a French cooking term for a thickened gravy"Jus" or "jus lie" is a term used in French cuisine . . . Read More | |
| Fumet | ■■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |
| Agneau en Fricassée à la Poulette | ■■■■■■ |
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More | |
| Quenelle | ■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Minchi | ■■■■■■ |
Minchi refers to one of the popular Macau or Macanese dishes made of minced beef with fried potatoes, . . . Read More | |
| Baekenhofe | ■■■■■■ |
Baekenhofe refers to an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. . . . Read More | |
| Bistek | ■■■■■■ |
Bistek is a Filipino version of beef steak or stir fried steak Bistek refers to Philippines version of . . . Read More | |