Glossary H

The food glossary +++ Popular Articles: 'Hiwas', 'Habichuela Marca Diablo', 'Hard'

Deutsch: Hiwas / Español: Hiwas / Português: Hiwas / Français: Hiwas / Italiano: Hiwas /

Hiwas is one of the kinds/varieties of fishes found in the Philippines. Hiwas is also called Bilong-Bilong in some provinces in the southern Island of the Country, like in the Province of Iloilo. This popular fish is also called Chabita and Tahas in the country

Hiwas is called Moonfish and Big flat Fish/Sole.

English: Chopped beef / Deutsch: Gehacktes Rindfleisch / Español: Carne de vacuno picada / Português: Carne de vaca picada / Français: Bœuf haché / Italiano: Carne di manzo tritata /

Hakkebof is the Danish word for "Hamburger".

Humba a dish of stewed pork; a very spicy dish made of pork or chicken from the Visayas Region of the Philippines. It is said that Humba is derived from the Chinese "Hong Baq" which means "saucy meat". The traditional way of cooking Humba is to slowly simmer a whole slab of pork belly in a mixture of Tausi (salted black beans), vinegar, dark brown sugar, garlic, onions, peppercorns and oregano. The more elegant way of cooking Humba is to grill the pork belly first until the rind is all crisp and puffy and then braise it in the usual mixture of herbs and spices.

The cooked Humba acquires the texture of Pata Tim wherein the rind is chewy and the meat is very, very tender.

I have never tasted nor seen Humba, this is one Filipino dish which I do not know of, probably because it is coming from the Visayas province and I am from another Region where Humba is not popular. Maybe in one of my vacations, I will try to ask my sister-in-law who comes from the Visayas Region if she can cook Humba. I am very curious how it taste.

Hunggo with scientific Name Elaeocarpus cumingi is one of the exotic and edible fruits found and eaten in the Philippines. The tree grows up to 30 meters high an enemic species in the country. The fruits are oblong.

I found this fruit being sold outside the Public market of San Pablo City, Laguna together with some other fruits, but by only one vendor. It was unfortunate that I did not dare to try eating the fruit as they are being sold in an open container and flies can land on them. The vendor said it can be eaten as is or with a bit of salt and some buyers cook them as jams.

English: Sweet pastry filled with bean paste / Deutsch: Süßes Gebäck gefüllt mit Bohnenpaste / Español: Pastelito dulce relleno de pasta de frijol / Português: Pastel doce recheado com pasta de feijão / Français: Pâtisserie sucrée remplie de pâte de haricot / Italiano: Dolce pasticcino ripieno di pasta di fagioli /

Hopia refers to one of Philippines bakery products stuffed/filled with sweet mashed beans or a pork mixture. Nowadays, it is also filled with violet colored yam called Ube.

Hopia is Filipino for Laminated pastries . Laminated pastries are those made with puff pastry, or pastry rolled with layers of butter (please see Laminated pastries).

The most popular shape of Hopia is round because anything round is said to be a symbol of good fortune among the Chinese. However, other shapes also came out, like the one on the picture below. Hopia is like a small, local Filipino humble version of Moon cakes that the Chinese serve during the mid-Autumn festival, as Moon cakes are also filled with sweetened crushed beans

Polland Hopia which started in 1966 with a small store in Nueva, Binondo Manila was one of the pioneer Hopia manufacturers in the country and is well known for its aromatic taste. The owner, Mrs. Po had the original recipe straight from Amoy, China and recreated it.

Below are pictures Hopia from a local Bakery/Bakeshop in Laguna, Philippines filled with Mung Beans.

A closer look of the filling or stuffing of Hopia made from sweetened mashed Mung beans, called Munggo/Monggo in Filipino

Below is one of the local Bakeries in San Pablo City, Laguna where I come when I visit my home country, the Philippines to buy my favorite traditional breads, including Hopia. This is where I indulged on my favorite childhood snacks... bread of different kinds

Deutsch: Gedämpfte Garnelen / Español: Camarones al vapor / Português: Camarões no vapor / Français: Crevettes à la vapeur / Italiano: Gamberi al vapore

Halabos na Hipon in the food context refers to a traditional Filipino method of cooking shrimp, where the shrimp are quickly steamed or boiled in their own juices, often with only minimal seasonings such as salt and sometimes a little water. The simplicity of this cooking method highlights the natural flavor of the shrimp, making it a beloved dish for its straightforwardness and the freshness it brings to the table. The term "halabos" generally refers to the method of cooking seafood, particularly shellfish, in a minimal amount of liquid, and "hipon" means shrimp in Tagalog.

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