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| GLOSSARY |
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A
Alamang - Small Shrimps
Alimango - Crab
Almendras - Almonds
Ampalaya - Bittermelon
Anis - Anise
Anis Mascado - Nutmeg
Anisado - Anise Wine
Apahap - Sea Bass
Apulid - Water Chesnut
B
Bacalao - Cod
Bacoco - Porgy
Bagoong - Salted and Fermented Shrimps
Bangus - Milkfish
Batao - Hyacinth Bean
Batter - A Mxture of Four, Lquid and Other Ingredients which can be Poured.
Bataway Fish - A Variety of Grouper, Popular Among Bicolanos
Barquillera - A Water Iron, Used for Making “Barquillos”
Bawang - Garlic
Bia - Goby
Bijon - Rice Noodle
Broil - Over Direct Flame of Froiler
Buko - Young Coconut
Burong Isda - Salted and Fermented Fish
Buring Mostaza - Salted and Fermented Mustard Leaves
Butuan - Seedy
C
Calamansi - Small Native Lemons
Calamares - Squids
Camaron - Shrimps
Casoy - Cashew Nut
Cicharon - Pork Cracklings
Chop - Cut Into Small Pieces by Using a Knife
Condol - Wax Gourd
D
Dalag - Mudfish or Murrel
Dalagang Bukid - Caesio, Black Tailed
Dayap - Lime
Dilao - Tumeric
Duhat - Java Plum
Dumalaga - Young Hen
E
Embutido - Ground Pork Roll
Ensaimada - Bread Brioche-like Roll Buttered, Sugared, and Cheese-sprinkled
Escabeche - Fish Cooked with Vinegar, Garlic, Onions, and Ginger
F
Fry - Cook in Hot Fat or Lard
G
Gabi - Taro
Galapong - Dough of Ground Rice and Water, Made to Stand Overnight
Garbanzos - Spanish Chickpeas
Goto - Tripe
Grate - Shred Fine by Employing a Utensil Expressly for That Purpose
Guayabano - Soursop
Guisado - Sauted
Gulaman - A Sea-weed Called Ceylon Moss or Agar-agar
H
Hipon - Shrimp
Hito - Freshwater Catfish
I
J
K
Kangkong - Swamp Cabbage
Katuray - Flowers of the Katuray Tree, Called Sesbania
Kinchay - Chinese Celery
L
Labahita - Surgeon Fish
Labong - Bamboo Shoots
Lapu-lapu - Grouper
Latik - Resulting Precipitate When Coconut Milk is Made Into Coconut Oil by Boiling
Laurel - Bay Leaf
Ligia - Wood Ash Lye
Linga - Sesame Seeds
Luya - Ginger
M
Makapuno - Fresh Coconut Full of Soft Meat
Malagkit - Glutinous Rice
Malunggay - Horseradish Tree
Mashed - Crushed So That Food is Finer in Consistency
Miki - Wheat Noodles With Egg
Mince - Chop Very Fine
Misu - Paste Made of Fermented Rice and Soy Beans
Misua - Fine Wheat Noodles
Mongo - Mung Sage
N
Nangka - Jackfruit
O
Oregano - Mexican Sage
P
Palabok - Garnishing
Pancit - Filipino Dish Containing Noodles
Panocha - Crude Sugar
Pata - Pig’s or Cow’s Feet
Patis - Boiled Sauce from Bagoong
Patola - Sponge Gourd
Pechay - Chinese Cabbage
Pili - Pilinut
Pinipig - Immature Rice Roasted and Pounded
Piña - Pineapple
Pirurutung - Dark Purple Colored Rice
Puso ng Saging - Banana Blossom
Q
Queso de Bola - Edam Cheese or Hard Rennet Cheese, Ball Shapped With Red Rind
Quesong Pusit - White Native Cheese
R
Rice Washing - Water in Which Uncooked Rice has Been Washed.
The Rice Washing Called for in Recipes on the Second and Third Washing.
S
Saba - Cooking Variety of Banana
Santol - A Yellow Sour Fruit, Called Sandoricum Hoetjape
Saute - Fry in a Little Fat
Shell - Remove the Outer Coat of Shell-fish, Nuts or Seeds
Sigadillas - Winged Beans
Sili Labuyo - Small Hot Red Pepper, Called Capsicum frutescens
Simmer - Cook in Liquid Below Boiling Point
Sinkamas - Yam Bean
Sitao - Long Variety of Rice Noodle, Somewhat Transparent When Cooked
Steam - Cook Over Boiling Liquid, in a Closed Container so That Heat of Steam is Employed.
T
Tajure - Fermented Soy Beans, Caked
Talaba - Oyster
Talakitok - Cavall
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