Glossary I
Ipon (singular term) refers specifically to a small freshwater fish native to the Philippines, particularly identified with the northern regions such as the Ilocos area. This fish is scientifically named Hypsibarbus lagleri and is commonly known in the local Ilocano language as "Ipon." It is highly prized for its taste and is a traditional feature in various local dishes.
Deutsch: Gegrillter Schweinebauch / Español: Panceta de cerdo a la parrilla / Português: Barriga de porco grelhada / Français: Ventre de porc grillé / Italiano: Pancia di Maiale alla griglia
Inihaw na Tiyan ng Baboy in the food context refers to a Filipino dish of grilled pork belly. This dish is celebrated for its succulent meat and crispy skin, achieved through marinating and slow-grilling over charcoal. The pork belly is typically marinated in a mixture of soy sauce, vinegar or calamansi juice, garlic, and various spices that infuse it with flavor. This preparation method not only tenderizes the meat but also imparts a smoky taste that's characteristic of Filipino barbecue.
Deutsch: Gegrillter Tilapia / Español: Tilapia a la parrilla / Português: Tilápia grelhada / Français: Tilapia grillé / Italiano: Tilapia alla griglia
Inihaw na Tilapia in the food context refers to a Filipino dish of grilled tilapia. Tilapia, a freshwater fish known for its mild flavor and firm texture, becomes the centerpiece of this dish, which is often prepared by marinating the fish in a Blend of soy sauce, calamansi juice (or lemon), garlic, and sometimes vinegar or other spices before grilling over charcoal or an open flame. The process imparts a smoky flavor to the fish while keeping the inside moist and flaky. It's a popular method of cooking tilapia in the Philippines, especially given the fish's availability and the Filipino penchant for grilled foods.
Deutsch: Gegrilltes Huhn / Español: Pollo a la parrilla / Português: Frango grelhado / Français: Poulet grillé / Italiano: Pollo alla griglia
Inihaw na Manok in the food context refers to a Filipino dish of grilled chicken. This popular dish is known for its flavorful marinade, which often includes soy sauce, vinegar, calamansi juice (a Philippine lime), garlic, sugar, salt, and pepper, infusing the chicken with a distinctive savory taste with hints of sweetness and tanginess. The chicken is then grilled over charcoal, giving it a smoky aroma and slightly charred exterior while keeping the inside tender and juicy. Inihaw na Manok is a staple at Filipino gatherings, reflecting the country's rich tradition of barbecued and grilled foods.
Deutsch: Gegrillter Schweinebauch / Español: Panceta de cerdo a la parrilla / Português: Barriga de porco grelhada / Français: Poitrine de porc grillée / Italiano: Pancetta di Maiale alla griglia
Inihaw na Liempo in the food context refers to a Filipino dish consisting of grilled pork belly. Known for its deliciously smoky flavor and a perfect balance of meat and fat, this dish is a popular choice at Filipino barbecues and gatherings. The pork belly is typically marinated before grilling, often in a mixture that includes soy sauce, vinegar or calamansi juice (a type of Philippine lime), garlic, sugar, and sometimes pepper or chili for added heat. The marination process infuses the meat with rich flavors and helps tenderize it, resulting in a succulent, flavorful dish that's crispy on the outside and tender on the inside.
Deutsch: Gegrilltes Schweinefleisch / Español: Cerdo a la parrilla / Português: Porco grelhado / Français: Porc grillé / Italiano: Maiale alla griglia
Inihaw na Baboy in the food context refers to a Filipino dish consisting of grilled pork. The term "inihaw" means grilled in Tagalog, and "baboy" stands for pork, making this dish one of the many beloved grilled specialties in the Philippines. It typically involves marinating pieces of pork in a mixture of soy sauce, vinegar, calamansi juice (a Philippine lime), garlic, and sometimes sugar and pepper for several hours or overnight. The marinated pork is then grilled over charcoal until it achieves a beautiful char and is cooked through, resulting in a tender, flavorful meat with a slightly tangy and smoky taste.