Glossary D
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.
Dahon ng Saging is a Filipino term for "Banana leaf", Dahon means "leaf" and Saging which "Banana". Banana leaves are very abundant in the Philippines as there are many banana plantations all over the country. Dahon ng Saging is used for wrapping sweet delicacies in the Philippines, like Suman and Kakanin , as it imparts a certain flavor to the dishes. It is used as a substitute for plate during traditional feast and used to wrap fish about to be grilled, like Relyenong Bangus (stuffed milkfish).
English: Chili leaves / Deutsch: Chili-Blätter / Español: Hojas de chile / Português: Folhas de pimenta / Français: Feuilles de piment / Italiano: Foglie di peperoncino /
Dahon ng sili is a Filipino term for chili pepper leaves.Deutsch: Daifuku / Español: Daifuku / Português: Daifuku / Français: Daifuku / Italiano: Daifuku
Daifuku is a popular Japanese sweet consisting of a small round mochi (glutinous rice cake) stuffed with a sweet filling, most commonly anko (sweet red bean paste). This traditional confection is known for its soft, chewy texture and is often served with green tea as part of Japanese tea ceremonies.
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.