Glossary P
Pesara Pappu Pulusu refers to a dish from Andhra Pradesh which is a spicy soup made of pulses, onions, sunflower oil, red chilis, tamarind paste, and turmeric powder. However, Pesara Pappu Pulusu is not as spicy as Sambar. Pesara Pappu Pulusu is usually served warm over plain boiled rice or with warm Rotis.
Pancit Cabagan refers to one of the many varieties of Filipino noodle dishes, particularly from Tuguegarao City, Cagayan. Pancit Cabagan is made of fresh Miki noodles that is served
with toppings of Lechon Carajay or Lechon Kawali, boiled quail eggs and mixed vegetables. This Pancit can be eaten as is, however, the broth where the noodles (Miki) is cooked is mostly served with the Pancit in a small soupbowl, which can either be eaten as soup or can be mixed with the Pancit for a more soupy noodle dish.
Porra Antequerana refers to a Spanish dish, particularly from Antequera in Andalucia which is a very thick style Gazpacho. This is a cold soup and its ingredients are the same as for Gazpacho, except water is not added, so this soup is very thick. It is served with ham, chopped hard boiled egg, and tuna. The origin of this soup is the town of Antequera who is famous for this soup.