Glossary C
Cansi or Kansi refers to the Ilonggo’s or Iloilo's version of Bulalo or stew made from boiled bone-in beef shank which come with bone marrow. The beef shank is boiled with spices until the meat around the bone is tender, vegetables are added at the end, usually cabbage or Pechay Baguio.
Cansi is one of the popular foods among the Ilonggos.
In Bacolod City, Cansi is synonymous to Sharyn’s Cansi House. Sharyn’s Cansi is considered as the best-tasting in Bacolod City.
Iloilo is one of the provinces in the Visayas region of the Philippines which is famous for its sweet delicacies and native seafood dishes.
- Camachile (Cookies) : Camachile refers to an old time favorite filipino cookies which is shaped like a Camachile fruit.
Camachile (Pithecellobium dulce) is a common thorny tropical American tree that originated from Mexico and other Central and South American countries where it is known as Guamachil.
Cataplana refers to Ireland's warm spicy fish and sausage stew that is ideal for cold winter evenings.
Moreover, Cataplana is a Portuguese seafood dish, popular on the country's Algarve coast. It is also the name of the special cookware used to prepare the dish, which is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly.
The cataplana is a wok-shape hammered copper pan with a hinged domed lid. It was introduced to the southern Portugal region during the Moorish occupation in the 8th century AD.
The Cataplana is meant to be a steaming pan and is much suited for the many shellfish such as Ameijoas and Conquilbas that are available along the southern coastal region of Portugal. The ingredients are placed in the bottom half of the dish and the hinged lid is then closed, enabling the food to simmer together and the flavors developed during cooking. These days the pan has a much wider usage.
Much like the word Tagine, Cataplana is the name for both the recipe and utensil in which you cook it. Cataplanas are a feature of many Algarve kitchen and are often used as a centrepiece dish at social gatherings.
Cozonac refers to Romania's traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese. Cozonac which is a cake prepared during Christmas or Easter is a yeast cake, bread shaped, with milk, sugar, eggs butter and different fillings depending on the cook or bakers, such as raisins, nuts, cocoa, etc.
On Christmas and Easter, many Romanian families reserved the traditional menu of this meal (Cozonac) for these 2 holidays, but in present-day Romanian, families sometimes eat it as a breakfast bread, similar to a muffins.