Glossary P

Deutsch: Pancit Miki / Español: Pancit Miki / Português: Pancit Miki / Français: Pancit Miki / Italiano: Pancit Miki

Pancit Miki is another variant of the broad family of noodle dishes in Filipino cuisine, distinguished by its use of fresh, thick egg noodles known as Miki. Unlike Pancit Canton, which typically uses dried noodles, Pancit Miki's fresh noodles lend a distinctive chewy texture to the dish. This dish is often stir-fried with a variety of meats, such as chicken, pork, or seafood, and mixed with an assortment of vegetables like cabbage, carrots, and sometimes mushrooms. The seasoning, similar to other pancit dishes, can include soy sauce, fish sauce, or oyster sauce, adjusted to the cook's taste preference.

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Deutsch: Schraubenpalme / Español: Pandano / Português: Pândano / Français: Pandanus / Italiano: Pandano

The Pandanus is a genus of tropical trees and shrubs known for their distinctive aerial roots and long, narrow leaves. Often mistaken for palms due to their appearance, these plants belong to the Pandanaceae family and play a significant ecological and cultural role in coastal and island ecosystems.

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Pandesillo refers to a kind of baked specialty from the Philippines, particulary from Sariaya, Quezon which is a kind of soft and sweetish bread similar to a Pandesal but sweeter in taste than the regular Pandesal. .

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Pandorato is refers to a deep-fried bread. It is made of bread dipped in milk and egg batter and then deep-fried. Pandorato is Italian in nature.

Pane is the Turkish word for "breaded", as in Domuz Kotlet Pane (breaded pork cutlet) and Dana Kotlet Pane (breaded veal cutlet)

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Pane carasau is referring to a wafer thin slices of bread, baked twice, so that it keeps for a long time without going stale.

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Pane Frattau refers to a Pane Carasau topped with warm tomato sauce, a fried egg and grated cheese. Can be served as a light dinner. Pane Carasau is Sardinia's famous unlevened bread.

Paneer is a Hindi term that refers to cottage cheese

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Deutsch: Panela / Español: Panela / Português: Panela / Français: Panela / Italian: Panela

Panela is an unrefined whole cane sugar that is commonly used in Latin American and Caribbean cuisine. It is known for its deep, rich flavour and is made by boiling and evaporating sugarcane juice until it solidifies. Unlike refined sugar, panela retains all of the nutrients from the sugarcane, including molasses, which gives it a distinct caramel-like taste and a darker colour.

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Panella refers to a thin paste made of crushed or powdered Ceci (garbanzo) beans and served fried. It is listed as one of the street foods of Italy, particulary of Sicily. Panella is made with Ceci flour or very finely ground fresh Ceci, with just enough water to form a thick paste, chopped parsley, fennel seed, salt and pepper, then fried or deep fried. The cakes should be no more than about a half-centimetre thick, and about eight centimetres (3.5 inches) square, although smaller sizes are popular, too. The cakes should be cooked completely but not to the point of being completely crispy, with the inside being firm but also tender. Panella is one of the favorite finger foods In Sicily. These are flat fried cakes made from the finely ground flour of Ceci (Chickpeas in English), known in Spanish as Garbanzos. Although,there are other tasty Sicilian finger foods, such as Crocché (potato croquets), Panella is among the oldest and made continuously since the Middle Ages. Nowadays, Panelle are sold at street side stands, in the street markets and occasionally in restaurant. Like Arancine (rice balls), Panella is a permanent part of the Sicilian cuisine

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