Glossary P
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: Pancit Miki / Español: Pancit Miki / Português: Pancit Miki / Français: Pancit Miki / Italiano: Pancit Miki
Pancit Miki is another variant of the broad family of noodle dishes in Filipino cuisine, distinguished by its use of fresh, thick egg noodles known as Miki. Unlike Pancit Canton, which typically uses dried noodles, Pancit Miki's fresh noodles lend a distinctive chewy texture to the dish. This dish is often stir-fried with a variety of meats, such as chicken, pork, or seafood, and mixed with an assortment of vegetables like cabbage, carrots, and sometimes mushrooms. The seasoning, similar to other pancit dishes, can include soy sauce, fish sauce, or oyster sauce, adjusted to the cook's taste preference.
Deutsch: Pritong Daing na Bangus / Español: Pritong Daing na Bangus / Português: Pritong Daing na Bangus / Français: Pritong Daing na Bangus / Italiano: Pritong Daing na Bangus
Pritong Daing na Bangus is a popular Filipino dish consisting of marinated and fried milkfish (Bangus). "Daing" refers to the process of marinating the fish in a mixture of vinegar, salt, and garlic, sometimes with the addition of pepper and other spices, then sun-drying or simply marinating it for several hours. "Pritong" means fried, indicating the final step of cooking the fish. This dish is celebrated for its savory and slightly tangy flavor profile, combining the rich, tender texture of Bangus with a crisp, golden exterior.
Deutsch: Kamias-Baum / Español: Árbol de Kamias / Português: Árvore de Kamias / Français: Arbre de Kamias / Italiano: Albero di Kamias
Puno ng Kamias refers to the tree bearing kamias (Averrhoa bilimbi), a tropical fruit native to Southeast Asia, including the Philippines. The kamias tree is known for its small, cucumber-shaped fruits that range from green to yellowish-green when ripe. These fruits are famous for their extremely sour taste and are often used in Filipino cuisine as a souring agent in dishes, such as sinigang (a sour soup or stew), or made into preserves, candies, and even vinegar.
Deutsch: Bananenblütenherz / Español: Corazón de Banana / Português: Coração de Banana / Français: Cœur de Bananier / Italiano: Cuore di Banana
Puso ng Saging, also known as banana blossom or banana heart, is a tear-shaped, purple-skinned flower that hangs at the end of banana clusters. In the culinary context, it is a versatile ingredient used in many Southeast Asian cuisines, including Filipino, Thai, and Vietnamese. The banana blossom is valued for its meaty texture and ability to absorb flavors, making it a popular ingredient in salads, curries, and vegan or vegetarian dishes as a substitute for meat or fish.
Deutsch: Rambutan-Baum / Español: Árbol de Rambután / Português: Árvo de Rambutã / Français: Arbre de Ramboutan / Italiano: Albero di Rambutan
Puno ng Rambutan refers to the tree that bears the rambutan fruit, a popular tropical fruit native to Southeast Asia. The rambutan tree is part of the Sapindaceae family, which also includes other well-known fruits like lychee and longan. Rambutan fruits are known for their hairy appearance, with a soft, sweet, and juicy flesh inside that encases a single seed. The name "rambutan" comes from the Malay word "rambut," meaning hair, which describes the fruit's unique, hairy exterior.