Glossary P
Pol Sambola refers to a spicy coconut garnish or condiment from Sri Lanka. Pol Sambola is a mixture of shredded coconut, chili powder, lime juice, chopped red onions and salt. It is the perfect partner for Sri Lankan bread, like Roti and Paratha or as rice topping.
It is said that Pol Sambola is easy to make, but is amazingly delicious. One of the best foods contributed by Sri Lanka to the world of food.
Platos Fuertes is Ecuadorian term which means "Main Dishes", such as Llapingachos, Churrasco, Fritada, Cuy and many more. Platos Fuertes are usually accompanied by mound of rice, a small salad, potatoes, and side dishes , like Patacones (mashed, fried green plantains). On the coast and in the Amazon, potatoes are often supplemented or replaced by Menestra (beans or lentils) or Yuca (manioc, similar to yam).
Pittu refer to Sri Lanka's dish of cylinder rolls made of rice flour and grated coconut.Traditionally the main ingradient of Pittu is rice flour, but wheat flour (kurakkan flour) can also be used. A mixture of both the rice flour and wheat flour can also be used. The other basic ingradient for making Pittu is the scraped coconut.
Pittu is one of the typical breakfast food of the country , but they cal also be served for dinner or any meal . They are usually eaten with fresh coconut milk or curry.
Pittu is not only a popular and frequently prepared food items in Sri Lanka, Tamils from the Northern and Eastern parts of Sri Lanka, the Sinhalese living in other areas of the country and the people in some parts of South India also prepare Pittu.
Pineau refers to a delicious brandy-based wine from the Poitou Charentes Region of France which is usually taken as an Aperitif (Apéritif = appetizer).
An Aperitif refers to a drink, perhaps flavoured with herbs, fruits, etc. which is served before a meal to stimulate the appetite, hence it is defined as an "appetizer", often sweet or mild bitter.
Poitou Charentes lies on the west coast of France.
Prahoc refers to Cambodia's favorite and most notable ingredient in Cambodia/Khmer cuisine and flavoring for most of their savory dishes; a salty fermented fish paste with pungent/tangy and spicy flavor. Moreover, Pharoc is a popular fish-based condiment that is made by fermenting whole fish, or chunks of fish, with ground rice and salt.
Prahoc which is generally used as an ingredient to add a special flavor to other Cambodian dishes, it is also sometimes served on banana leaves and eaten on its own.
Prahoc is also spelled as Prahok or Pra Hok.