Glossary B
Bilo Bilo is the Filipino term for glutinous rice balls made from grounded glutinous rice and formed into small balls. It is used as an ingredient for a traditional Philippines snacks called Ginataang Bilo Bilo where Bilo Bilo is cooked with coconut milk and Ginatan which is made from assorted ingredients like cooking banana, sweet potato, jackfruit, yams and Bilo Bilo.
Balunbalunan is the Filipino term for "Gizzard". Gizzard is a muscular part of the fowl behind the lower stomach. It is a tough part , so it takes a lot of time before it is cooked properly and tender. Before cooking, it has to be cleaned thoroughly and properly as the they contain the ingested grits/food of the fowl
In Philippine Cuisine, the Gizzard is used as ingredients for or made into for various dishes, such as Adobo and a street food of marinated and grilled , Balunbalunan on skewers called Inihaw na Balunbalunan (see related Article).
Balunbalunan is also spelled Balumbalunan or Balun-Balunan.
Below is a picture of thoroughly cleaned Balunbalunan for marinating and grilling.
Bollillos refer to Mexican yeast bread/rolls. It is Mexico's savory, course, crusty oval white bread sometimes described as bobbin-shaped. It is made with a basic dough that is very similar to a French baguette dough.
These oblong rolls are used to make the Mexican sandwiches known as Tortas and are also eaten warm and freshly baked from the oven on their own or with a pat of butter. Next to Tortillas, Bolillos is a staple to Mexico where nearly every villiage has a bakery (panaderia ) which makes Bolillos.
Below is a picture of Bolillos which I took and tasted while I visited a bakeshop in Houston, Texas called Panaderia Bolillo
