Glossary B
Bibingka is a delectable Filipino rice cake that holds a special place in Filipino cuisine and culture. This beloved dessert is characterized by its soft and slightly chewy texture, with a hint of sweetness and a rich, coconut flavor. In this article, we will explore the culinary significance of Bibingka, its various forms and flavors, potential risks associated with its consumption, and its historical and legal context. Additionally, we will provide a popular recipe to make Bibingka at home and list some similar Filipino delicacies.
English: Stonefish / Deutsch: Steinfisch / Español: Pez piedra / Português: Peixe-pedra / Français: Poisson-pierre / Italiano: Pesce pietra /
Bihod is a Filipino or Ilonggo word which means fish roe
Garcinia binucao is a species of flowering plant in the Clusiaceae family. It is commonly known as binukaw, batwan or batuan, is a species of Garcinia endemic to the Philippines. It is not cultivated, though its edible fruits are harvested from the wild for use as a souring agent in some Filipino dishes.
English: Bataway / Deutsch: Bataway / Español: Bataway / Português: Bataway / Français: Bataway / Italiano: Bataway /
Bataway is a variety of grouper found in the Philippines. This variety of fish is popular among the Bicolanos or people from Bicol, southern Region of the Philippines.
English: Spun butter / Deutsch: Gesponnene Butter / Español: Mantequilla hilada / Português: Manteiga fiada / Français: Beurre filé / Italiano: Burro filato /
Burro fuso ( pronounced "boor-roh foo-soh") is the Italian term for melted butter. It is butter mixed with a small amount of stock or wine, boiled, sieved and served with fish.