Glossary D
Deutsch: Drachenfrucht / Español: Fruta del dragón / Português: Fruta do dragão / Français: Fruit du dragon / Italiano: Frutto del drago
Dragon Fruit, in the food context, refers to the fruit of several different cactus species indigenous to the Americas, but now cultivated worldwide, especially in Southeast Asia. The most commonly consumed species is Hylocereus undatus, known for its vibrant pink or yellow skin and speckled, white or red flesh filled with tiny black seeds. The fruit's unique appearance, with its flame-like outer skin, is why it's named "dragon fruit." Its taste is often described as a mildly sweet Blend of pear and kiwi.
Deutsch: Dirty Ice Cream / Español: Helado Sucio / Português: Sorvete Sujo / Français: Glace Sale / Italiano: Gelato Sporco
Dirty Ice Cream in the food context refers to a colloquial term used in the Philippines to describe homemade or street-vendor ice cream, not because it is unclean, but because it is made in a less controlled environment compared to commercial ice cream. Despite its name, dirty ice cream is a popular treat among locals and tourists alike, known for its unique flavors, creamy texture, and the traditional way it is served from colorful pushcarts along streets and at local events.
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.
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.
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.
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.