Glossary P
Pinakurat refers to a variety of vinegar from the Philippines made from fermented coconut sap which is known in the Philippines as Tuba and bird’s eye chilies called Kulikot (Siling Labuyo). Pinakurat is used as a dipping sauce for various grillled and fried foods and as an ingredient for dishes cooked with vinegar, like Kinilaw (ceviche).
Suka Pinakurat is said to have originated from the Mindanao Island of the Philippines, and its is named after a spicy dish from the same region.
Personal Note: I have remembered this variety of Suka from my home country during my research about the food of the Philippines. I know one way or the other I have tasted it somewhere in Mindanao while I acted as a Census Supervisor, but it is a pity that I tasted it many years ago, but didn't find the time to know just what it is all about until now that I do research about worldwide food. I know right away that I have to add it to my Glossary of wordwide food. It is nice to know that there are such nice products from the Philippines which we can be proud of and I thank the creative Filipinos who invent and concoct something delicious for the other countries to enjoy.
Deutsch: Fadennudeln / Español: Fideos de hilo / Português: Macarrão de fio / Français: Vermicelles / Italiano: Vermicelli /
Pallang is a Philippine vegetable known in English as winged beans or asparagus beans. Pallang (Psophocarpus tetragonolobus) is just one versatile vegetables found in the Philippines which can be prepared in various ways. It is one of the vegetables used to make a vegetable stew called Pinakbet and the soupy Dinengdeng. It can be cut into Bite size pieces and sauteed with chopped onions, garlic and tomatoes with some meat and shrimps.
Pallang has been named "winged bean" because it looks like a thicker kind of string beans with a small wing-like edges protruding out lengthwise along the outer edge of the green bean.
Pallang is known as Sigarilyas in Tagalog, and sometimes spelled Pal-Lang
Pinamalhan is a dish from the Philippines, the Ilonggo version of Paksiw (fish cooked in Vinegar). Pinamalhan is an Ilonggo method of preparing fish by cooking it in vinegar, soy sauce, ginger, garlic and a host of other spices and seasoning. It is actually a Paksiw but a dry version.
Pinamalhan is made by putting all ingredients in the pan and cook until dry.
Pinamalhan is from the Ilonggo word "mala" meaning dry, hence its name.
Deutsch: Fingerfood / Español: Picoteo / Português: Petisco / Français: Apéritif / Italiano: Stuzzichino /
Pulutan refers to appetizers eaten during wine or beer drinking sessions in the Philippines. Pulutan are considered as snacks or finger foods that most Filipinos eat when drinking beer or liquor.
Among the populat "Pulutans" are:
1. Adobong Mani - fried peanuts with lots of garlic and chili peppers. Can also be Maning Sungsong or Boiled Peanuts
2. Sisig - roasted or grilled cheeks, ears and liver of a pig which are finely chopped, sevred with soya sauce and kalamansi with lots of chili peppers, too.
3. Chicharon - fried skin of pork or pork rinds. Served with vinegar with lots of chili peppers
4. Inihaw na Baboy or Inihaw na Pusit - grilled pork or grilled squid. Grilled fish is also included in this category.
5. Chicharon Bulaklak - deep-fried pork intestines.
These are just some of the few "Pulutans" , there are many more, depending on the beer drinkers. Some are making sliced Green Mango (Unripe mangoes) with Bagoong as a Pulutan, too.
Puto Maya refers to a sweet snack from the Philippines which is made from boiled or steam glutinous or sticky rice. It is made by boiling the rice in coconut milk (Gata) and when rice is already cooked they are molded and served with grated coconut and sugar. Ginger is also being added by some cooks for added flavor.
Puto Maya is also served for breakfast with hot chocolate drink (Sikwate) is some places in the Philippines.