Purple passion is finger lime variety that has a large red skinned fruit with deep pink/red flesh. It may be bomb shaped or elegantly elongated. Nonetheless, this one will have you gasping for breath when it is broken and its contents rush to tease your tastebuds.

Read more ...

Pinangat or Pangat is a Philippine dish of fish cooked slowly in vinegar and salt. Kamias which is also a good souring agent is also used to prepare this food. My mom, mostly used Kamias when cooking this food. It is always good to serve this dish with Patis (fish sauce ) and newly-cooked rice.

Palos is the Filipino word for "Conger eel", a kind of fish.

Patani is the Filipino term for lima beans or kidney beans.

Deutsch: Reisnudeln / Español: Fideos de arroz / Português: Macarrão de arroz / Français: Nouilles de riz / Italiano: Tagliatelle di riso /

Pancit is the Filipino generic term for "noodles". There are various kinds of noodle dishes in the Philippines based on the kind of noodles use: Pancit Bihon, Pancit Canton, Miswa, Pancit Luglog, Palabok, Pancit Malabon, Pancit Habhab, Miki, Lomi, Mami, Pancit Molo, Sotanghon.

Read more ...

Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, onions, garlic and sweet green peppers cooked in olive oil or goose fat. Chopped herbs and eggs is added to the mixture, then slightly scrambled.

Piperade is served with grilled or fried ham and bread as a main course or side dish.

It is called Piperade in Gascon and Piperrada in Basque. It is a traditional dish of France and served in many restaurants and cafe all over the country.