Glossary I

The food glossary +++ 'Impressum', 'Inihaw na Saba / Inihaw na Saging na Saba', 'Ingredient'

Insam is the Korean word for "Ginseng". Ginseng is the famous root for its medicinal properties that is also used in Korea for cooking. Fresh Ginseng is called Susam and is served sliced as a special appetizer or dessert. It can also be made into a juice. Dried ginseng is most usually used to make tea (Insamcha ) . Some of the foods made from Ginseng as an ingredient are: 1. Insam-jeonggwa (Candied Ginseng) - Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until candied 2. Insamju (Ginseng Wine) - Liquor that is fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has already been made 3. Insamcha (Ginseng Tea) - A tea traditionally made by simmering ginseng, jujubes (Korean dates), and peeled chestnuts. Ginseng tea is served with pine nuts on top. Powdered form is already available. 4. Misam-muchim (Seasoned Young Ginseng) - Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste 5. Susam-jeonggwa (Candied Fresh Ginseng) - Ginseng pieces are simmered in sugar water then candied with sweet syrup or honey

Iidako is the Japanese word for "baby octopus" , usually poached and made into a nice dish with other ingredients.

Ikasoomen refers to a popular Japanese dish made of finely cut fresh squid which looks like somen nooodles. It is a kind of Sashimi from Hakodate that is often eaten for breakfast. Squid should always be fresh and if so, it taste sweet. It is usually eaten with with wasabi soy sauce or ponzu sauce.

Impanadas d’anguille also known as Panada di anguille are puff pastry from

Inkalti refers to an Ilocano's molasses-based dessert; sweet snack made of rice balls which are dipped in boiling molasses. Bamboo sticks (usually used for barbecues) are used to take the rice balls out of the pan and in dipping process. It is the Ilocano version of "Swiss Fondue".

Other varities of foods dipped in molasses are sliced Saba (banana), Camote (sweet potato) and sliced male papaya trunk dipped all dipped in boiling molasses.

Inkalti is essentially foods  cooked on the table a la Fondue, as in rice balls (Inkalti nga Bilo-Bilo) , trunk of papaya (Inkalti nga Papaya), banana  (Inkalti nga Saba) .

Personal Note: I think I must go back to Ilocos and find out more about this food. I have been to Ilocos Sur several times, I spent one Christmas in Vigan, but I have never seen this food presented on any restaurants. Maybe I have to go farther north and visit again Ilocos Norte. I hope somebody can enlighten me, too about this Ilocano sweet snack. I am really very curious about this, especially the Inkalti nga Papaya as I didnt know that papaya trunks can be used as food.

Indiappa also known as "String Hoppers" refer to  tangle of thin, steamed rice noodles served with coconut and curry in Sri Lanka. Indiappa are small spaghetti-like strings of rice-flour dough squeezed through a sieve into small woven trays, which are steamed one on top the other. Indiappa are light and lacy and used as a substitute for rice.

It is also served with  Kiri Hodi (White coconut gravy), Pol Sambola (Coconut Mix with Chili), Maalu Ambulthiyal or Chicken Curry.

Moreover, Indiappa  is made from rice noodles curled into flat spirals. It is served for breakfast and dinner with a thin fish or chicken curry, containing only one or two pieces of meat, a Dhal, and a spicy Sambol or fresh chutney.

Indiappa is only made from 3 ingredients; rice flour, water and salt. To prepare it, an Indiappa maker and Indiappa Watti, special small round trays used for making string Hoppers) are needed.

  1. Inartem
  2. Isda
  3. Impressum
  4. Ice Cream

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