Glossary P
Pinakurat refers to a variety of vinegar from the Philippines made from fermented coconut sap which is known in the Philippines as Tuba and bird’s eye chilies called Kulikot (Siling Labuyo). Pinakurat is used as a dipping sauce for various grillled and fried foods and as an ingredient for dishes cooked with vinegar, like Kinilaw (ceviche).
Suka Pinakurat is said to have originated from the Mindanao Island of the Philippines, and its is named after a spicy dish from the same region.
Personal Note: I have remembered this variety of Suka from my home country during my research about the food of the Philippines. I know one way or the other I have tasted it somewhere in Mindanao while I acted as a Census Supervisor, but it is a pity that I tasted it many years ago, but didn't find the time to know just what it is all about until now that I do research about worldwide food. I know right away that I have to add it to my Glossary of wordwide food. It is nice to know that there are such nice products from the Philippines which we can be proud of and I thank the creative Filipinos who invent and concoct something delicious for the other countries to enjoy.
English: Pounded / Deutsch: Gehackt / Español: Triturado / Português: Socado / Français: Pilé / Italiano: Pestato /
Pinaltok refers one of the sweet food from the Philippines which is served as snacks made from ground glutinous rice shaped like little balls and Sago (Sago pearls, that is) cooked in Coconut Milk. These glutinous rice balls are called Bilo-Bilo, hence Pinaltok is simply called Bilo-Bilo or Ginataang Bilo-Bilo in other Tagalog regions of the country.
Pinamalhan is a dish from the Philippines, the Ilonggo version of Paksiw (fish cooked in Vinegar). Pinamalhan is an Ilonggo method of preparing fish by cooking it in vinegar, soy sauce, ginger, garlic and a host of other spices and seasoning. It is actually a Paksiw but a dry version.
Pinamalhan is made by putting all ingredients in the pan and cook until dry.
Pinamalhan is from the Ilonggo word "mala" meaning dry, hence its name.
Deutsch: Pinangat / Español: Pinangat / Português: Pinangat / Français: Pinangat / Italiano: Pinangat
Pinangat is a traditional Filipino dish from the Bicol region, known for its rich coconut milk base and the use of taro leaves, chili, and meat or fish. It is a type of stew or wrap that highlights the robust flavors of sour and spicy elements, typical of Bicolano cuisine.
Pinangat is another variety of laing wherein instead of just using shredded taro leaves, ground pork is wrapped inside the leaves and tied securely with a coconut leaf. Each packet is made up of up to three taro leaves enveloping the filling. Camalig in Albay (Camarines Sur) is identified as the best place to get pinangat in all of Bicol.
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.