Glossary P
Deutsch: Fingerfood / Español: Picoteo / Português: Petisco / Français: Apéritif / Italiano: Stuzzichino /
Pulutan refers to appetizers eaten during wine or beer drinking sessions in the Philippines. Pulutan are considered as snacks or finger foods that most Filipinos eat when drinking beer or liquor.
Among the populat "Pulutans" are:
1. Adobong Mani - fried peanuts with lots of garlic and chili peppers. Can also be Maning Sungsong or Boiled Peanuts
2. Sisig - roasted or grilled cheeks, ears and liver of a pig which are finely chopped, sevred with soya sauce and kalamansi with lots of chili peppers, too.
3. Chicharon - fried skin of pork or pork rinds. Served with vinegar with lots of chili peppers
4. Inihaw na Baboy or Inihaw na Pusit - grilled pork or grilled squid. Grilled fish is also included in this category.
5. Chicharon Bulaklak - deep-fried pork intestines.
These are just some of the few "Pulutans" , there are many more, depending on the beer drinkers. Some are making sliced Green Mango (Unripe mangoes) with Bagoong as a Pulutan, too.
Deutsch: Kürbis / Indian: Mathanga, Mathangumblam
Pumpkin refers to certain cultivars of squash, most commonly those of Cucurbita pepo, that are round, with smooth, slightly ribbed skin and deep yellow to orange coloration. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima.
Pungko-Pungko is the name of makeshift eateries along sidewalks in Cebu, south of the Philippines which are selling assorted cooked foods.
Deutsch: Kamias-Baum / Español: Árbol de Kamias / Português: Árvore de Kamias / Français: Arbre de Kamias / Italiano: Albero di Kamias
Puno ng Kamias refers to the tree bearing kamias (Averrhoa bilimbi), a tropical fruit native to Southeast Asia, including the Philippines. The kamias tree is known for its small, cucumber-shaped fruits that range from green to yellowish-green when ripe. These fruits are famous for their extremely sour taste and are often used in Filipino cuisine as a souring agent in dishes, such as sinigang (a sour soup or stew), or made into preserves, candies, and even vinegar.