Glossary H

Honeycomb Tripe refers to a kind of tripe from the second stomach of the cattle or ox called the Reticulum. Reticulum called the hardware stomach because if cows accidentally eat hardware (like a piece of fencing scrap, nails or something which it is not supposed to eat), it will often lodge here causing no further damage. Honeycomb Tripe is called as such because itappears like a honeycomb.

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English: Red Bean Paste / Deutsch: Rote Bohnen Paste / Español: Pasta de Frijol Rojo / Português: Pasta de Feijão Vermelho / Français: Pâte de Haricots Rouges / Italiano: Pasta di Fagioli Rossi /

Hong is a Vietnamese term meaning "persimmon".

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Hong xiem is a Vietnamese term which means "sapodilla"
Sapodilla was imported to Vietnam a long time ago. In the last 20 years, sapodilla has been widely planted in the north, where

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Hongeo is a Korean word for "Skate fish". Skate fish is a member of the shark family and looks like a small sting-ray. It is flat with a kite-shaped body. It has no bones, merely cartilage. In Korea the fish is placed raw into an earthen clay pot and left at room temperature for a few days to ferment . Fermented skate is said to be over 100 times healthier than yogurt for its natural probiotic Hongeo is one of the fermented Korean foods.

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Honghap is the Korean word for "Mussels". In Korea, mussels are made into soups together with other ingredients and porridge (Honghapjuk), or simply braised (Honghapcho) I love mussels, it is one of my favorite seafoods. In the Philippines, we just saute mussels in their shells in garlic, onion and ginger and as simple as it is, it always turned out so good. In Germany, I have a favorite restaurant serving mussels during "Mussel Season". On my 50th birthday, I was lucky enough to be able to eat mussels. In this restaurant they cooked mussels with white wine, something different from how we cook it in my country. I miss my country and so its simple but delicious food, including "Tahong" (mussel)

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Hongo Paccu refers Mushroom in Peru.

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Deutsch: Ungarische Art / Español: A la húngara / Português: À húngara / Français: Hongroise / Italiano: Alla ungherese

Hongroise, in the food context, refers to a culinary style or preparation method that is characteristic of or inspired by Hungarian cuisine. The term is often used to describe dishes that incorporate key elements of Hungarian cooking, such as the liberal use of Paprika, sour cream, and other ingredients like onions, garlic, and green peppers. Dishes prepared "à la hongroise" typically feature a rich, spicy flavor profile, highlighting the robust and hearty nature of Hungary's culinary traditions.

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Honjozo refers to a Japanese term for a sake to which a small amount of distilled alcohol is added

Hoofdgerecten is the Dutch word for "main course", which is also listed separately based on the basic ingredient: Vis for a dish of made of fish; Vlees for meat; Groenten for vegetables, and so on.

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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

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