Glossary P
Deutsch: Rambutan-Baum / Español: Árbol de Rambután / Português: Árvo de Rambutã / Français: Arbre de Ramboutan / Italiano: Albero di Rambutan
Puno ng Rambutan refers to the tree that bears the rambutan fruit, a popular tropical fruit native to Southeast Asia. The rambutan tree is part of the Sapindaceae family, which also includes other well-known fruits like lychee and longan. Rambutan fruits are known for their hairy appearance, with a soft, sweet, and juicy flesh inside that encases a single seed. The name "rambutan" comes from the Malay word "rambut," meaning hair, which describes the fruit's unique, hairy exterior.
Deutsch: Pritong Kamote / Español: Pritong Kamote / Português: Pritong Kamote / Français: Pritong Kamote / Italiano: Pritong Kamote
Pritong Kamote refers to fried sweet potatoes in Filipino cuisine, a popular snack or side dish that highlights the sweet potato's natural sweetness enhanced by frying. Sweet potatoes, known as "kamote" in the Philippines, are sliced into thin pieces or strips and then deep-fried until they become crispy and golden brown. Often served as a street food, it is commonly enjoyed in the afternoon as a snack, sometimes sprinkled with sugar or salt to enhance its flavor.
Deutsch: Pinangat na Galunggong / Español: Pinangat na Galunggong / Português: Pinangat na Galunggong / Français: Pinangat na Galunggong / Italiano: Pinangat na Galunggong
Pinangat na Galunggong is a Filipino culinary dish that features galunggong (round scad) cooked in a tangy and savory sauce made from tomatoes, vinegar, and sometimes coconut milk. This dish utilizes the pinangat cooking method, which involves simmering fish in a mixture of vinegar or souring agents and spices, highlighting the Filipino cuisine's preference for combining sour and savory flavors.
Deutsch: Pinais na Isda / Español: Pinais na Isda / Português: Pinais na Isda / Français: Pinais na Isda / Italiano: Pinais na Isda
Pinais na Isda is a traditional Filipino dish that involves wrapping fish or shrimp in banana leaves with a mixture of coconut milk, garlic, ginger, and sometimes other ingredients like tomatoes or chili peppers. The wrapped fish is then steamed or grilled, allowing the flavors to infuse into the seafood while keeping it moist and tender. This cooking method not only imparts a distinct aroma and flavor but also preserves the fish, a technique deeply rooted in Filipino culinary tradition.
Deutsch: Papaya (Hilaw) / Español: Papaya (Verde) / Português: Papaia (Verde) / Français: Papaye (Verte) / Italiano: Papaya (Verde)
Papaya (Hilaw) refers to the unripe, green papaya fruit commonly used in various culinary applications across Southeast Asia and parts of Latin America. Unlike its ripe counterpart, which is sweet and typically eaten fresh, green papaya has a firm texture and a mild, almost neutral flavor, making it an excellent ingredient in salads, stews, and as a meat tenderizer due to its natural enzyme, papain.
Deutsch: Pancit Canton / Español: Pancit Canton / Português: Pancit Canton / Français: Pancit Canton / Italiano: Pancit Canton
Pancit Canton is a traditional Filipino noodle dish that is both versatile and beloved across the Philippines. It is made with wheat noodles, which are stir-fried and mixed with a variety of meats like chicken, pork, or shrimp, and an assortment of vegetables such as carrots, cabbage, and bell peppers. Seasoned with soy sauce, oyster sauce, or fish sauce, Pancit Canton is known for its savory flavor and is often garnished with slices of lemon or calamansi (a small, round citrus fruit common in the Philippines) to add a touch of brightness.