Lamproie refers to an eel-like fish caught in the estuaries of Pays de la Loire Region of France cooked in walnut oil , also called Lamproie à la Chinonaise

Lamproie is called Lamprey in English and refers an eel-like, parasitic migratory fish usually caught in rivers but can also be found in the sea. Lamproies are cooked in France in varieties of ways, some of the dishes are Lamproie à la Bordelaise, Lamproie à la Chinonaise, Pâté de Lamproie.

Lamproie is also known as Sept Trous, Sept Yeux.

Another Bicolano favorite is the famous laing — known as natong in the region — gabi (taro leaves) cooked in coconut milk and may contain deboned daing (salted fish) or prawns . Laing can be served spicy or not, the level of its spiciness depending on how much chili the cook puts in or how long the dish sits before being consumed, the chili’s hotness constantly infusing the rest of the ingredients.

It is usually served as a side dish but some Bicolanos also consider it as an entre. It is also usually served with Bicol Express as foodies may want to spice the meal up an extra notch

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Lansones also spelled Lanzones is one of the fruits grown in the Philippines. Its scientific name is Lansium domesticum Correa , a fruit from the family Meliaceae.

Lansones is also known as Langsat. Other common names in the Philippines of Lansones are: Boboa/Bulanan/Bukan (Bisayan); Buahan/Buan (Mbo., Sul.); Kaliboñgan (Mbo.); and Tubua (Bag.).

In India , Lansones is called Longkong and it is called Da Guo Lan Sa in Chinese.

Lansones is popular for its fruit. They are succulent and sweet when it is in season. In the Philippines, Lansones is eaten on hand aftre removing the skin and the seed whihc is quite bitter when accidentally bitten. However, it is said that its fruit flesh may be candied or preserved in syrup which I have never tried.

Laguna, a province south of Manila is famous for its Lansones, but another island in the Mindanao region , the Camiguin Island is more famous for the sweetest Lansones in the Philippines and they even celebrate Lansones Festival to honor the Lanzones fruit grown in abundance on the Island.The festival held during the 3rd week in October

English: List of Traditional or Native Cooking Implements Used in the Philippines / Deutsch: Liste der traditionellen oder einheimischen Kochutensilien auf den Philippinen / Español: Lista de utensilios de cocina tradicionales o nativos utilizados en Filipinas / Português: Lista de utensílios de cozinha tradicionais ou nativos usados nas Filipinas / Français: Liste des ustensiles de cuisine traditionnels ou indigènes utilisés aux Philippines / Italiano: Elenco di utensili da cucina tradizionali o nativi utilizzati nelle Filippine /

- List of Traditional or Native Cooking Implements Used in the Philippines :

1. Sianse - a wooden spatula used for turning food and searing meats
2. Llanera - a cooking molder used to mold egg custard called Leche Plan
3. Garapinera - native Ice Cream maker
4. Dikdikan/Almirez - stone or marble mortar and pestle used to grind spices and pound garlic and shrimp head for its juice.
5. Banga - earthenware vats to store water and where it is kept cold
6. Talyasi also called Kawa - a giant metal pan used to cook big amount of food or dishes usually for Fiestast or feast and family celebrations
7. Sandok - with a wooden handle and coconut shell used to scoop food ; a ladle
8. Gilingan - heavy round stone mill used to grind rice into a flour
9. Sangkalan - mostly a rectangular wood for cutting food
10. Kutsilyo - knife of all kinds
11. Kudkuran - refers to a native wooden grater , used to grate mature coconut meat/flesh, Also called Kabayo as the one who will grate the coconut will ride the Kudkuran which is in a form of a low bench with the other end with a protruding iron grater.
12. Chocolatera - a brass pot for whipping and making chocolate drink.
13. Garapinera - a machine for making ice cream
14. Salaan - a native bamboo strainer .
15. Tacho - a copper skillet with two (2) handles
16. Palayok - a red earthenware/ clay pot used to boil soups and also function as a steamer
17. Kalan - a clay stove for cooking food with the use of wood, charcoal or husk of mature coconut
18. Bistay - flat and wide strainer made of bamboo
19. Batidor - a wooden beater
20. Putuhan - a steamer used for making puto
21. Bibingkahan - a clay oven used to make bibingka rice cakes
22. Pansit L uglugan - a native noodle (Pancit ) strainer
23. Kawali - a frying pan usually made of metal; a Filipino cast-iron wok used for frying and alos for steaming.
24. Bilao - a bamboo rice winnower used to remove remaining dirt from drying /and rice husks before storing or cooking

25. Lusong - a heavy and big wooden pestle and mortar used to pound rice and boiled foods like Banana and Cassava for making Niuypak or Nilupak.

26. Bandeha or Bandehado - a big tray; platter

Lechon Paksiw also called Paksiw na Lechon is a dish from the Philippines usually made from lefover Lechon (roasted pig). Lechon Paksiw is a Filipino stew whose essential ingredient is Suka (Vinegar), the chopped meat from the leftover roasted pig (most often the head on the roasted pork), Lechon sauce and spices like pepper and bay leaves (called laurel in the Philippines).

Linsensuppe refers to lentils soup, a popular soup in Germany made of lentils made of vegetables like carrots, leeks, celery as the base of the soup plus fresh herbs and spices to spice it up and the main ingredient is the lentils called Linsenbohne in German.

There are different kinds of Linsenbohnen available in German supermarkets as Linsen is also made into a stew (Linseneintopf) in Germany.