Glossary P

The food glossary +++ Popular Articles: 'Pallang', 'Patola', 'Patili Kabab'

Pad Gaphrao refers to Thai stri-fried dish made of meat fried with sweet basil leaves


Pad Ped Nor Mai refers to Thai stir-fried pork or chicken and bamboo shoots with red curry paste

Processed Cheese refers to soft smooth mild-flavoured cheeses that are often flavoured with other ingredients.

Peel refers to a long-handled, usually wooden, paddle used by bakers in many parts of the world to transfer breads in and out of hot ovens.

Pigik refers to a prized and very expensive fish used for culinary purposes in Davao, one of the provinces in Mindanao Island of the Philippines. It is said that Pigik is a type of fish that only thrives in the brackish water of the Rio Grande river of Cotabato and those who tasted it swear that it has the tastiest meat but comes with a price of at least P 1,000.00 per kilo. When served steamed, it said to melt in the mouth and with slight firmness on the meat.

Pigik is called large scale grunter in English. Its species name is Terapon theraps. It is also called Imelda fish in Davao.

Parisienne refer to potatoes molded into balls with a melon scoop and fried or roasted.

It also refers to a sauce called Parisienne Sauce which is a rich, white, veal Velouté sauce prepared with white wine and mushroom essence, thickened with cream and beaten egg yolks and seasoned white pepper and lemon juice. Parisienne sauce, which is one of the basic sauces is used with veal and chicken dishes.

Parisienne sauce is said to have originated in the rich pasturelands of Bavaria in Germany and got its name for its blonde color rather than where it is originated.

Parisienne sauce is also known Sauce Allemande.

Parisienne also refers to a French long-shaped bread similar to Baguette but thicker and heavier than Baguette. It is made from wheat flour, water and yeast with crispier crust and soft crumb.

Related Articles

Bercy ■■■■■■■
This article is all about Bercy +++++++Bercy is an area located in the city of Paris, bercy sauce is . . . Read More
A la hongroise ■■■■■■
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More
Jus lie ■■■■■■
Jus lie is a French cooking term for a thickened gravy "Jus" or "jus lie" is a term used in French cuisine . . . Read More
Agneau en Fricassée à la Poulette ■■■■■■
Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served . . . Read More
Quenelle ■■■■■■
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More
Minchi ■■■■■■
Minchi refers to one of the popular Macau or Macanese dishes made of minced beef with fried potatoes, . . . Read More
Bistek ■■■■■■
Bistek is a Filipino version of beef steak or stir fried steak Bistek refers to Philippines version of . . . Read More
Parisienne / Parisienne sauce ■■■■■■
Parisienne / Parisienne sauce: Parisienne refer to potatoes molded into balls with a melon scoop and . . . Read More
Sauce au beurre ■■■■■
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Boulette ■■■■■
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More