Glossary P
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.
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.