Glossary P
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: Pinangat / Español: Pinangat / Português: Pinangat / Français: Pinangat / Italiano: Pinangat
Pinangat is a traditional Filipino dish from the Bicol region, known for its rich coconut milk base and the use of taro leaves, chili, and meat or fish. It is a type of stew or wrap that highlights the robust flavors of sour and spicy elements, typical of Bicolano cuisine.
Pinangat is another variety of laing wherein instead of just using shredded taro leaves, ground pork is wrapped inside the leaves and tied securely with a coconut leaf. Each packet is made up of up to three taro leaves enveloping the filling. Camalig in Albay (Camarines Sur) is identified as the best place to get pinangat in all of Bicol.
Deutsch: Pinangat na Galunggong / Español: Pinangat na Galunggong / Português: Pinangat na Galunggong / Français: Pinangat na Galunggong / Italiano: Pinangat na Galunggong
Pinangat na Galunggong is a Filipino culinary dish that features galunggong (round scad) cooked in a tangy and savory sauce made from tomatoes, vinegar, and sometimes coconut milk. This dish utilizes the pinangat cooking method, which involves simmering fish in a mixture of vinegar or souring agents and spices, highlighting the Filipino cuisine's preference for combining sour and savory flavors.
Deutsch: Zange / Español: Pinza / Português: Pinça / Français: Pince / Italiano: Pinza
Pincer in the food context refers to a cooking technique where ingredients, typically meat or bones, are browned in fat to enhance their flavour and colour. This technique is commonly used as part of the base for making stocks, sauces, or stews, as it intensifies the depth of the dish.