Glossary P
Pindur refers to a traditional mild or spicy relish of red peppers, tomatoes, aubergines and different spices which is popular in Balkan countries, like Serbia. Aubergines, red peppers and tomatoes chunks combined with spices give Pindur an appetising flavor, appealing color and pleasant aroma. Pindur is commonly used as a summer spread.
Pindur which is also knowns as Pindjur is similar to Ajvar but is generally made with aubergines. In some regions, Ajvar and Pindur are used interchangeably because they basically used the same ingredients. The process of creating this relish is very long, just like the creation of Ajvar. The process involves baking some of the ingredients for hours, also roasting the peppers and aubergines and peeling them. Pindur is a tasty way to consume vegetables as it can be consumed as a salad, but it works well with about anything, as a sandwinch spread or a dip for raw vegetables.
Pindur is pronounced "pind-zhur".
A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment and Ajvar is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originated from Serbia, and was therefore for long time known as "Serbian salad" or "Serbian vegetable caviar".
Patates Braves refers to deep-fried potato chunks served with a spicy sauce, a hot mustard, tomato and Tabasco sauce. It is one of the many Tapas serve in Spain.
Patates Braves is also known as Patatas Brava.
In Spain each region has its own Tapa specialities, each Tapa bar also has its own favorites. Patates Braves is just one of the Tapas which might be offered in the wide selection of Tapas found in the country.
Patatas Alioli refers to Spanish boiled potatoes, in a creamy Alioli sauce or raw garlic mayonnaise sprinkled on top with chopped parsley. Patatas Alioli is one of the many Tapas serve in Spain.
In Spain each region has its own Tapa specialities, each Tapas bar also has its own favorites. Patatas Alioli is just one of the Tapas which might be offered in the wide varieties of Tapas in many Tapas bars in the country.
I was lucky enough to visit a Tapas Bar in Mallorca after attending the wedding of my step-son. It was filled with tourists, like me enjoying this wonderful culture of Spain and it was so hard to get seated, but It was all worth the wait, I got a plateful of Tapas after a long wait. There was really a lot of tapas to select, I did not know what to pick because all seems to be delicious. But the line was getting longer, so I just chose the best looking ones. My second encounter with Tapas was during our mini cruise going to Norway, just imagine, there was a Tapas Bar in the boat, but just like the Tapas bar in Mallorca, it is also filled with peopple, so we were not able to get a seat and my husband would not wait.
In the Philippines, I grew up with just one Tapa, one of my mom's delicious dishes, made of thinly sliced beef, marinaded in a mixture of vinegar and crushed garlic, dried and fried and served for breakfast with wonderful fried sice (Sinangag).
Phrik Kap Klua refers to one of Thailand's dips which is made from a mixture of sugar, salt and crushed chilis. In Thailand, one of the common sights are roadside fruit vendors which sells ready-to eat fresh fruits, with raw pickled mangoes, ripe pineapples, fresh guavas, etc. along with these fruits is an ample supply of Phrik Kap Klua where sour fruits, like green raw mango or guava is dip before eating.
Dried dips are one kind of Thai dips. Phrik Kap Klua is dried dip for fresh fruit snacks
In the Philipines, we also eat sour fruits, like raw green mango, guava, pineapple, tamarid dipped in salt. In Ilocos, we combine salt and Sukang Iloco (vinegar). It might be quite amazing for other people from other cultures, but that is what we learned growing up. In Germany, we have a sour cherry tree which yields many fruits, but they are so sour so I eat them with with salt, just like how I eat Duhat in the Philippines.