Panaderia is the Filipino term for local bakery/bakeshop located around almost neighborhood in the cities, as well as in the provinces of the Philippines. A Panaderia is a common sight in any localities all over the Philippines with glass counters that display local bakery products like Pan de Sal, Pan de Coco, Spanish Bread, Kalihim, Machakaw, Pinagong, Eggpies, Macarons, and a lot more. These Panaderia also bake cakes for all occassions.
In the Panaderia, especially in the rural and provincial areas, the breads and other baked products sold are simple, almost crude, but comforting. These Panaderias sold breads, biscuits and crackers alongside pies, cakes, pastries, and candies, a wide, assorted and diverse selection that fully utilized the skills of the Master Baker called Panadero in Filipino.
A visit to a Panaderia in the Philippines is something one will definitely enjoy. I, for one always feels like a child when I visit a local Panaderia. I want to taste everything. It evokes a lot a happy memories of the days gone by.
Please visit My Blog - www.glorious-food-glossary.blogspot.com for more pictures of the Panaderia scene in the Philippines
Proven also spelled Proben is one of the Street food in the Philippines made of the Proventriculus of chicken which is coated in batter and deep-fried . Proven is short for Proventriculus which is the grandular portion of the stomach of the birds, including the chickens in which food is partially digested before passing to the gizzard. It is the hard portion between thw esophagus and the gizzard. They are also marinated and grilled skewered on bamboo stick.
I saw this food the first time in 2016 when i visited my home country, the Philippines. It is one of those deep-fried food offered in the Nightly Food Market in San Pablo City. Honestly, I was too curious to know what they are, because of their shape after deeply fried, but no one dared to answer me. It looks unusual for me to see these food for the first time. My friend, though, enjoyed eating them a lot with lots of spicy Sawsawan (Dip ) made of spicy Vinegar (Suka) and that is enough for me to know that they are indeed edible.
With this food, I am proud of being a Filipino. It proved once more that Filipinos are indeed very resourceful. Nothing wasted, every part of the chicken is made into edible delicious food to fill our empty stomachs for a cheap price.
Below are battered deep-fried Proven in plastic cups which can be filled with the Sawsawan (Dip). How I wished I can eat this food. I hope next time
Puffs are filled pastry or filo/phyllo, flaky pastry served as snacks in Kerala, India. The filo/phyllo, flaky pastry is stuffed or filled with seasoned whole boiled eggs (Egg Puffs), assorted vegetables, meat or fish.
I was actually amazed when I saw these Puffs almost all Bakeries/Bakeshops in Kerala, until I realized that maybe they inherited this recipe from the English conquerors. Puffs are one of the available foods during early mornings for breakfast in Allepey, a district in Kerala since most restaurants are opening late. I am an early riser and I eat breakfast mostly, so i survived my trip with Puffs most of the time by going to an opened Bakeshop/Bakery.
Here is an array of Puffs from Allepey Bakeries/Bakeshops:
These assorted Puffs I discovered in one of the Groceries in Chennai, Tamil Nadu while walking to find non-street food to eat for dinner. The rest of the pictures were al taken in Allepey, Kerala Bakeries/Bakeshops selling assorted filled/stuffed Puffs
Papaya Olarthiyathu refers to one of the stir-fried dishes from Kerala using green and raw Papaya as the main ingredient cooked with lots of spices and pieces of Coconut meat with no sauce at all. (Please see related article on Olarthiyathu /Ularthiyathu)
Picture below is of Papaya Olarthiyathu served to me during one of my visits to my family friend in Allepey, Kerala, India. Clearly seen in the picture is Black Mustard (Kadugu), slices of Onions and Curry leaves .
Puttu Kutti refers to the cooking implement/ a kitchen tool which is used to make the popular steamed cake from South of India called Puttu. (Please see related article on Puttu)
Puttu is cooked (steamed) in a PuttuKutti vessel which has two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the Rice, Rava or Gothambu mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti).
Every household in Kerala has this special kitchen tool at home for preparing this wonderful traditional food called Puttu.
Below are pictures of a regular Puttu Kutti and the last picture is a special Puttu Kutti used by vendors of Puttu during the New Year Food Festival in Trivandrum, the capital city of Kerala
A Puttu Kutti with the Puttu mixture inside being cooked/steamed
Below is a picture of a special Puttu Kutti with 3 cylindrical tubes. It is a nicer version because Puttu can be prepared at once.