Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pallang', 'Portable'

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.

English: Sponge gourd / Deutsch: Luffa-Gurke / Español: Calabacín de esponja / Português: Abóbora esponja / Français: Grosse citrouille / Italiano: Zucca spugna /

Patola (Luffa cylindrica) one of the edible vegetables found in the Philippines which is a well known ingredient when cooking Misua, a kind of noodles sauteed mostly with Patola and Garlic, Onions, ground pork, or dried shrimps (Hibe). (Please see related article on Luffa).

Poffertjeskraam refers to stalls found all over the Netherlands where freshly cooked Poffertjes are sold.

Poffertjeskraam is also built up during some festivals and Christmas Night Market in Bremen, Germany. Below is a Poffertjeskraam.

Proven also spelled Proben is one of the Street food in the Philippines made of the Proventriculus of chicken which is coated in batter and deep-fried . Proven is short for Proventriculus which is the grandular portion of the stomach of the birds, including the chickens in which food is partially digested before passing to the gizzard. It is the hard portion between thw esophagus and the gizzard. They are also marinated and grilled skewered on bamboo stick.

I saw this food the first time in 2016 when i visited my home country, the Philippines. It is one of those deep-fried food offered in the Nightly Food Market in San Pablo City. Honestly, I was too curious to know what they are, because of their shape after deeply fried, but no one dared to answer me. It looks unusual for me to see these food for the first time. My friend, though, enjoyed eating them a lot with lots of spicy Sawsawan (Dip ) made of spicy Vinegar (Suka) and that is enough for me to know that they are indeed edible.

With this food, I am proud of being a Filipino. It proved once more that Filipinos are indeed very resourceful. Nothing wasted, every part of the chicken is made into edible delicious food to fill our empty stomachs for a cheap price.

Below are battered deep-fried Proven in plastic cups which can be filled with the Sawsawan (Dip). How I wished I can eat this food. I hope next time

Papaya Olarthiyathu refers to one of the stir-fried dishes from Kerala using green and raw Papaya as the main ingredient cooked with lots of spices and pieces of Coconut meat with no sauce at all. (Please see related article on Olarthiyathu /Ularthiyathu)

Picture below is of Papaya Olarthiyathu served to me during one of my visits to my family friend in Allepey, Kerala, India. Clearly seen in the picture is Black Mustard (Kadugu), slices of Onions and Curry leaves.

Puttu Kutti refers to the cooking implement/ a kitchen tool which is used to make the popular steamed cake from South of India called Puttu. (Please see related article on Puttu)

Puttu is cooked (steamed) in a PuttuKutti vessel which has two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the Rice, Rava or Gothambu mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti).

Every household in Kerala has this special kitchen tool at home for preparing this wonderful traditional food called Puttu.

Below are pictures of a regular Puttu Kutti and the last picture is a special Puttu Kutti used by vendors of Puttu during the New Year Food Festival in Trivandrum, the capital city of Kerala