Glossary E
Eomandu (Fish fillet dumplings). It is a Korean food made of
thinly sliced white fish fillet (filleted croaker, sea bream, pollack, flatfish or gray mullet) that is stuffed/filled with beef and vegetables , coated with starch, then steamed. The thinly sliced white fish fillet used as dumpling skin is unique, light and sweet in taste.
Eomandu was originally a summer dish, but now people, Koreans enjoy it not only on special occasions, but also all year-round.
Eori-gul-jeot refers to a Korean traditional fermented dish made with salted oysters and hot pepper powder. The name of the dish is presumed to come from the Korean verb "eol-eol-ha-da" (to be spicy), which was modified into the prefix "eori-". Eori-gul-jeot earned nationwide fame after priest Muhak, charmed by the flavorful, piquant taste of the salted oysters, offered them to King Taejo. Since then, the dish has been considered a local specialty of Seosan City, South Chungcheong Province.
Muhak is a great Buddhis priest who was the adviser to King Taejo, founder of the Joseon Dynasty (1392~1910)
Es Pisang Ijo refers to Indonesian local desserts made from banana, covered with sticky green rice and covered with white cream made from coconut milk, rice flour and sugar mixture and sweet pink sauce. Es pisang ijo is originally from Makassar, South Sulawesi in Indonesia.
Embudo is the Filipino term for funnel. It is also called Balisungsong which means funner or funnel-shaped
Esquites refers to a spicy corn snack with lime and cheese. It is a snack food, popular in the areas in and around Mexico City.