Glossary P
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.
Piatti veloce is the Italian term for "quick dishes", referring to dishes which is easy and quick to prepare when sometimes time for cooking seems to be limited. These include finger
Piatto is the Italian word for dish or plate. It also means dishful or plateful
English: Alligator Cubes / Deutsch: Alligatorstückchen / Español: Trozos de Cocodrilo / Português: Picadinho de Jacaré / Français: Dés de Alligator / Italiano: Cubetti di Alligatore /
Picadinho de Jacaré refers to Brazilian traditional indigenous meal made from alligator meat which is eaen/consumed predominately in the Northern Amazon region
Piccalilli refers to a pickle or relish which consists chopped vegetables, usually cauliflower mixed with hot spices, usually mustard and turmeric. The vegetables which are used aside from cauliflower include tomatoes, cabbage, cucumber and any other type of vegetables. The assorment of vegetables are cut into small pieces, blanced and then mixed with mustard, vinegar, salt, sugar and other spices. Turmeric is responsible for the yellow color of Piccalilli.
Piccalilli is similar to sweet pickle and is often served with sausages, eggs, toast, cheese and beer.
A traditional mixed vegetable pickle, formerly known as Indian pickle.
Ingredients:
• 1 lb (455g) pickling (tiny) onions
• 1 cucumber
• 1 cauliflower
• 8 oz (225g) green tomatoes
• 8 oz (225g) beans
• 4 oz (115g) salt
• 2 oz (55g) flour, plain
• 4 oz (115g) granulated sugar
• 2 oz (55g) mustard powder
• 1 oz (30g) ground turmeric
• 5 cups (1140 ml) malt vinegar
Preparation:
Cut vegetables into small pieces (leave onions whole) and place in a glass or earthenware bowl. Sprinkle with salt, leave for 24 hours and drain.
Mix together the flour, sugar, mustard and turmeric and place in a saucepan. Blend to a paste with a little vinegar and gradually add the rest of the vinegar.
Bring slowly to a boil, stirring until thick.
Add the vegetables and simmer for 3 minutes.
Pack into hot jars, seal and store.
Pici refers to a fat and round but irregular spaghetti-like pasta, but much thicker and more rustic.