Glossary P
Deutsch: Eingelegter Milchfisch / Español: Leche de pescado en vinagre / Português: Peixe-leite em conserva / Français: Maquereau lait mariné / Italiano: Pesce latte in aceto
Paksiw na Bangus in the food context refers to a traditional Filipino dish made with bangus (milkfish), which is cooked in vinegar, garlic, and spices. This method of cooking, known as "paksiw," involves simmering fish (or sometimes meat) in a vinegar-based sauce, which imparts a tangy flavor and acts as a preservative. The dish often includes other ingredients such as ginger, peppercorns, and sometimes vegetables like bitter gourd (ampalaya) or eggplant to enhance the taste and nutrition of the dish.
Deutsch: Geschmackspartner / Español: Paladar / Português: Paladar / Français: Palais / Italiano: Palato
In the food context, Pal often refers to the palate, which is associated with a person’s sense of taste and flavour preferences. It is also used informally to describe someone who shares similar food tastes or experiences. The term connects with culinary experiences, describing the role of flavour perception, food combinations, and taste harmony in gastronomy.
Palabok or Pancit Palabok is a one of the varieties of noodles in the Philippines using red sauce from Annato seeds with seafoods, like shrimps and drizzled with crushed Chicharon and usually decorated around the Container (a native Food Container called Bilao) with slices of hard-boiled eggs and served all the time with local Philippine lemon called Calamansi or Kalamansi.
Deutsch: Palaharam / Español: Palaharam / Português: Palaharam / Français: Palaharam / Italiano: Palaharam
Palaharam is a term commonly used in the Indian subcontinent, particularly in the southern states of India such as Kerala, to refer to a variety of sweet and savory snacks. These snacks are typically homemade and are an integral part of Indian cuisine, enjoyed during festivals, celebrations, or as a light meal between main meals.