Glossary P
Paridusdos is the Ilocano version of Ginatan (sweet Ginatan Halo-Halo) which is made from the basic ingredients, such as coconut milk, milled sticky/glutinous rice balls, Sago (tapioca balls) and other fruits and root crops such as Saba (Banana plantain), Kamotig (Kamote/sweet potato), and Tugi (a kind of yam). Langka (Jackfruit), Peanut, and sweet Corn are also some popular ingredients in other provinces.
Paridusdos is generally served as snack while steaming hot.
Personal Note: My father is a GI , genuine Ilokano so I can remember many of the Ilokano foods during my research of the foods he might have eaten when he was alive and growing up in Ilocos Sur where he was born. But Paridusdos is one of the foods I can not remember and I am happy to known that there is an Ilocano version of Ginatan which is popular in the Tagalog region where I was born and grew up.
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).