Glossary P
Puree soups is a type of thick soups which are naturally thickened by pureeing one or more of their ingredients
Pontack sauce refers to a spicy elderberry sauce which is made by steeping elderberries in cider vinegar for several hours before straining to remove the skin and seeds and then its simmered with ginger, shallots and a blend of spices.
Pontack sauce said to give extra flavor to sauces and gravies and said to be amazing when use for duck, pork and venison dishes.
Traditionally, it is said that Potack sauce must be left to mature for 7 years before it can be use.
English: Paldo / Deutsch: Paldo / Español: Paldo / Português: Paldo / Français: Paldo / Italiano: Paldo /
Paldo is another Filipino name for Muscovado (sugar) or Panocha/ Panutsa/Panotsa which is one of the basic ingrdients for making sweet sticky rice cakes called Kalamay, Kakanin or Bibingka which are served as desserts in the Philippines Kakanin, Kalamay and Bibingka are Filipino native delicacies made from sticky or glutinous rice mixed wth coconut cream/milk (Gata) and brown sugar (Muscovado/Panocha) as main ingredients.
Pakwan is the Filipino word for Watermelon. In Germany, it is called Wassermelone and if it is always available in the Philippines, especially in the summer months so cheap, in Germany, it is sold by kilo and quite expensive.
Pakwan is one of the best fruits that is so good during the hot summer months. In the Philippines, we just sliced it into serving pieces and served, while others make it as juice or smoothie. Pakwan or Watermelon is best eaten when chilled.
In Germany, Watermelon slices are already made as one of ingredients for savory salads and as an ingredient for a fruit salad mixed with grapes and pineapples slices which are readily available in plastic containers in groceries.
Watermelon contains 6% sugar and 92% water by weight. It is a great source of vitamin C just like with other fruits.
Watermelon (Citrullus lanatus)
Shown below, is my nephew enjoying Pakwan (Watermelon) during a summer picnic in Torrijos, my grandfather's birth place, in Marinduque, a heart-shaped island in the Philippines.
English: Steamed Rice Cake / Deutsch: Gedämpfter Reiskuchen / Español: Pastel de arroz al vapor / Português: Bolo de arroz cozido no vapor / Français: Gâteau de riz vapeur / Italiano: Dolce di riso al vapore /
Puto Pao refers to Philippines steamed rice cake with meat fillings. Originally, Puto are just plain steamed rice cakes, but some enterprising Filipinos invented a Puto with a meat filling similar to the original Siopao which is steamed bun with meat filling. Hence, it was called Puto Pao from the combined name Puto + Pao from Siopao. Personal Note: My sister-in-law who is so fond of cooking native delicacies used to make Puto Pao when I was still in my home country, the Philippines. She can make good Puto so she also makes Puto Pao, by just adding a meat filling to her basic Puto recipe.