Glossary T

Talangka a very small variety of crabs found in the Philippines. Its common English name is Asian shore crab and Scientific name is Hemigrapsus sanguineus.

They are fried on its own (Halabos) and its roe or eggs are used to make a Filipino delicacy called "Taba ng Talangka" (taba means fat) which are actually the roe or eggs from the female tiny crabs. These tiny crabs are also fermented to make Burong Talangka which is made into a side dish which is especially good when paired with fried meats and fish.

Talbos is the Filipino generic name for "young tips of edible leaves", such as Talbos ng Kamote young leaves of sweet potato), Talbos ng Ampalaya (young leaves of bitter gourd), Kangkong (leaves of swamp cabbage), Talbos ng Sayote. Most of these young edible tips are used in making salads.

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English: Sweet Potato Tops / Deutsch: Süßkartoffel-Blätter / Español: Hojas de Camote / Português: Folhas de Batata-Doce / Français: Feuilles de Patate Douce / Italiano: Foglie di Patata Dolce /

Talbos ng Kamote is a Filipino word that means leaves of sweet potato. Talbos ng Kamote also means young leaves/shoots or the edible tips of the sweet potato plant.

Talbos is literally translated to edible tips and young leaves or shoots.

Talbos or Dahon ng Kamote is used in the Philippines for preparing vegetable dishes (Talbos ng Kamote Salad) and soups (Sinigang). Nowadays, the leaves are boiled/blanched and the juice is squeezed to make a very nutritious and healthy juice.

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Tales is Indonesian word for "Taro" which is also commonly known as Elephant ear or Dasheen. There are a variety of recipes using parts of the Taro plant, from the leaves to the fruit. The corm can be baked, boiled or roasted. Taro flour, bread and chips are the other commercial products made from taro. There are many Filipino dishes which uses taro as the main ingredient, like Laing.

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Tallarines is Argentina's pasta called Fettuccine

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Tallimestarin Kiisseli is the Finnish term which literally means "the stablemaster's fruit compote" actually refers to Finland's special dessert made from a mixture of slightly sweetened rasperries and red currants which is served with a whipped cream and jelly over toasted pound cake

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Talong is a Filipino word for Eggplant. Talong is one of the kinds/varieties of vegetables (Gulay) in the Philippines. There are several kinds available in the Country which Ive already seen, not only the violet ones, but rarely found in the wet markets, the green and rounded and the long and green.

In an African shop in Germany, I saw a yellow variety, but what is always available, specially in Turkish and Moroccan Food Shops and in most local groceries/ shops are the big and oval or oblong.

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Tam Som is one of the popular Lao (Laos) dishes. It is Laos version of Thailand's Som Tam. Tam Som refers to a spicy salad made from sliced/grated green Papaya fruit mixed with herbs and spices, like chili peppers and garlic; tomatoes, ground peanuts, field crabs and flavored by freshly squeezed lime juice and fish sauce called Naam Paa, the universal Lao condiment.

Tam Som is usually eaten with Khao Niaw (sticky rice), grilled chicken (Ping Kai) and accompanies other Lao dishes.

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Tamago is the Japanese for "Eggs". Tamago are very popular in Japan. It is used in making vareities of dishes which can be srved in any type of meal, whether as snack or dessert. In Sushi Shops you can get eggs draped over rice as a closing course for a meal. Other dishes using Tamago are: Chirashi-Zushi consists of fine layers of omelet sliced into shreds and scattered over bits of fish and vegetables over bowls of vinegared rice. In Sukiyaki raw egg is used as a dip for slices of cooked meat. On Japanese farms raw eggs are served cold, whisked and poured over rice that is barely warm. Oyako-Donburi has a soft-scrambled mix of seasoned egg and chunks of chicken poured over rice. Tamago-Dofu is a delicate, semi-hard paste like tofu made of Tamago. Another type of egg, the quail eggs are used as toppings for soba noodles, and hard-boiled eggs are served with octopus, daikon and other items in stew pots of late-evenings Oden street stalls.

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Tamago Dofu refers to a Japanese food - a cold savory egg custard which is a good appetizer for summer meals. It is made of dashi or soup stock, eggs, and a few flavorings. Tamago Dofu should be served ice cold as an appetizer or snack.