Glossary L
Lomo-Lomo also called Lomo Lomo or Lumo-Lumo refers to an Ilocano dish which is made of pork, and other internal organs of the pig, including the brain which is one of the most important ingredients of this dish. It is the pig's brain added to this dish that gives it its distinct flavor. It can also be prepared without the pig's brain, but the taste will not be the same.
Lomo-Lomo is soupy dish that can be both served as a soup or as a main meal with a steaming hot newly cooked rice.
Ilocos is located in the northern part of the Philippines. The people in Ilocos are called Ilocanos. They are known for being industrious and frugal. Their creativity is seen by the dishes that they produce, from meat to seafood to vegetables and fruits and even from rice.
Personal Note: I do not know here in Germany where to buy pig's brain, I have already seen Tripe and liver, but have not asked yet where to find the brain and if at all if I will have the courage to ask where I can find pig's brain. Maybe, I will never be able to find one supermarket which sells it, not even in Asian food shops where I go to. It is said that , Pig’s brain is also Hard to find in the grocery stores in America, so the best places to go to are the Asian or Mexican stores/food shops. Seco de Puerco is the Mexican term for pig's brain.
Llapingachos refer to one of the typical foods from Ecuador. They are savory patties made from Cheese and potato. Llapingachos are potato cakes filled with Cheese fried until crispy. They are made of potatoes, egg, butter and fresh cheese.
Llapingachos which can be served as a main meal or as snack food is not only common throughout the mountainous region of the country, but all over Ecuador. It is usually served with Chorizos, fried egg, Avocado, Beetroot, Salad and sometimes meat.
Llapingachos originated from Ecuador's highlands and the traditional foods of the highland region or the country are usually based around potatoes, sweetcorn, Cheese and avocados a
Personal Note: Similar to Germany's Kartoffelpuffer (Potato Puffs) , except that Llapingachos is made with Cheese while Germany's Kartoffelpuffer is mainly made of potatoes. I will definitely try to cook this dish.
Lamproie refers to an eel-like fish caught in the estuaries of Pays de la Loire Region of France cooked in walnut oil , also called Lamproie à la Chinonaise
Lamproie is called Lamprey in English and refers an eel-like, parasitic migratory fish usually caught in rivers but can also be found in the sea. Lamproies are cooked in France in varieties of ways, some of the dishes are Lamproie à la Bordelaise, Lamproie à la Chinonaise, Pâté de Lamproie.
Lamproie is also known as Sept Trous, Sept Yeux.
Another Bicolano favorite is the famous laing — known as natong in the region — gabi (taro leaves) cooked in coconut milk and may contain deboned daing (salted fish) or prawns . Laing can be served spicy or not, the level of its spiciness depending on how much chili the cook puts in or how long the dish sits before being consumed, the chili’s hotness constantly infusing the rest of the ingredients.
It is usually served as a side dish but some Bicolanos also consider it as an entre. It is also usually served with Bicol Express as foodies may want to spice the meal up an extra notch