Glossary A
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Ampalaya (Scientific name: Momordica charantia L.) is the Filipino term for Amargoso, Balsam apple, Bitter melon. It is a kind of vegetable found in the Philippines with a bitter taste. Its fruit and young leaves are used to prepare many dishes. Ampalaya cooked with strips of beef, a dish called Ampalaya con Carne is one of the popular dishes made of Ampalaya. A salad made from Talbos ng Ampalaya, the young leaves of this vegetable can also be prepared.
Amuse-bouche is a French term which means appetiser to stimulate the palate.
Anafres refer to one of a traditional Honduras appetizers comprised of hot black beans and cheese, served with chips.
Anafres is a Honduran appetizer made with refried black bean and cheese fondue, served hot over coals in a clay pot. Usually, peppers and/or chorizo can be also added. Anafres which is used for dipping is generally accompanied by tortilla chips.
Anafres is pronounced "ah-nah-fress". It is also known as Anafre or Black Bean Fondue.
Anago is the Japanese fish called Conger Eel. Grilled anago is one of the popular ingredient in making sushi