Glossary I

Insarabasab refers to the Ilocano's, particularly Ilocos Norte's version of Sisig. insarabasab is made from grilled pork strips served with fresh tomatoes and onions

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English: Ginger Tamarind Pickle / Deutsch: Ingwer Tamarinden Pickles / Español: Encurtido de jengibre y tamarindo / Português: Condimento de gengibre e tamarindo / Français: Pickles de gingembre et tamarin / Italiano: Sottaceto di zenzero e tamarindo /

Inji Puli Achar is a special pickles from Kerala, India made basically from chopped or grated Inji (Ginger) and Tamarind (Puli) or Tamarind Paste cooked with lots of spices like any other Achaar/Achar from Kerala. (Please see related article on Achar/Achaar)

Inji Puli Achar is mostly prepared for big and very important festivities, like Onam and Wedding feast. It was one of the Pickles (Achar) prepared during the wedding of one of my second family member in Allepey, a district in Kerala.

Below is a picture of Inji Puli served during the said wedding. Can be seen clearly are Black Mustard Seeds (Kadugu) which is one of the spices used for making Achar/Achaar.

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English: Grilled Catfish / Deutsch: Gegrillter Wels / Español: Bagre a la Parrilla / Português: Bagre Grelhado / Français: Poisson-chat grillé / Italiano: Pesciolino da griglia /

Inihaw na Hito is one of the grilled/broiled foods from the Philippines which makes use of Catfish/Cat Fish called Hito in the country.

Inihaw na Hito is often served with a Sawsawan (dip) made from Calamansi juice (local lemon from Philippines) and Patis (fish sauce ).

Honestly, I have never tasted Hito in my entire adult life because my Mom never bough any fish caught from the rivers or lakes in the Philippines as she found it unsafe to eat due to dirty and polluted rivers and lakes of the Philippines.

Picture below is Inihaw na Hito (Grilled Catfish/Cat Fish) on display in one of the FastFood Chains serving Filipino foods in San Pablo City, Laguna, Philippines

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Irimshik refers to Kazakhstan's sour cow's cheese.

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Imsak is the Turkish word referring to the pre-dawn meal during the Ramadan.

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Icelandic Lobster (Nephrops Norvegicus) is very small, much smaller than the Main lobster and more like a huge shrimp. Icelandic lobster is one of the Iceland's best-loved dishes. It is actually a variety of langoustine. Contrary to the other Lobsters, the main meat of the Icelandic Lobster is in the tail. Icelandic Lobster is sold all over the world as a delicacy. Icelandic Lobster which is popularly known as Norway Lobster (Nephrops norvegicus) and also known as Scampi is a close relative to the common lobster, but is considerably smaller and more slender with long narrow claws. Norway Lobsters belong to the category of lean fish. It is particularly rich in iodine, selenium and zinc. It is red - orange in color which does not change by cooking. They are mainly caught in the waters around Denmark and Sweden. The fishing is normally handled by smaller boats staying at sea for maximum 2-3 days which ensures a fresh product. The lobster lives in self-dug caves on the soft bottom of mud and sand in the Barents Sea at depths from 30 to 800 meters. Icelandic Lobster has a milder taste than the fresh water and thus suitable for a large variety of serving suggestions and is regarded as a delicacy. Its meat has a finer texture than the normal lobster. The Icelandic Lobster is a unique phenomenon with a truly delicious , fresh and sweet taste The cold temperature of the Atlantic Ocean is the reason why the Icelandic species are generally much smaller in size compared to the lobster in the southern parts of the world. According to the tradition, Icelanders serve only the tail of the creature, it is said that an average one (1) kilo box usually carries about 20-30 pieces. Nevertheless, the biggest tails can consist of 14-18 in a kilo.

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