Glossary T
Tinapsilog refers to a one-dish meal from the Philippines which includes Tinapa (smoked fish), Sinangag (Fried rice) and Pritong Itlog (fried egg ). Tinapsilog is coined from the three (3) foods that composed the dish : TINAP from the word TINAPa; SI from SInangag and LOG from the word ItLOG. This one-dish mean fad started in the 20‘s when many small food shops offering this kind of meal spruced up around many big cities in the Philippines and the business boomed as this one-dish meal is quite cheap considering that it includes rice, egg and fish, a very convenient food.
Deutsch: Tinktur / Español: Tintura / Português: Tintura / Français: Teinture / Italiano: Tintura
Tincture in the food context refers to a concentrated liquid extract made by soaking herbs, spices, or other plant materials in alcohol or a combination of alcohol and water. This process allows the active compounds and flavours from the plant material to infuse into the liquid, creating a potent extract that can be used to flavour foods and beverages.
Deutsch: Laden / Español: Tienda / Português: Loja / Français: Magasin / Italiano: Negozio
In the food context, Tindahan refers to a small store or shop in the Philippines that sells a variety of food items alongside other everyday necessities. These can range from small, family-run corner shops to slightly larger grocery outlets. In many Filipino communities, the tindahan is a crucial source of daily essentials, offering everything from fresh produce, snacks, and canned goods to beverages and household items.
Deutsch: Tinola / Español: Tinola / Português: Tinola / Français: Tinola / Italiano: Tinola
Tinola is a traditional Filipino soup that is both nourishing and flavorful, primarily made with chicken, green papaya, and chili pepper leaves or malunggay (moringa) leaves. It is a staple dish in Philippine cuisine, known for its soothing broth flavored with ginger, onions, and fish sauce.
Traditionally, it is made from chicken meat, a vegetable like green papaya or chayote, and a dark leafy vegetable like the leaves of the pepper plant (Dahon ng Sili) or malunggay, ginger and onion. However, since the Philippines is composed of many regions, there are several varities of Tinola made of other kinds of meat and vegetables
Other vegetables added to the Tinola are: Upo as a substitute for papaya and spinach as a substitute for the leaves of the pepper plant,
Tintenfisch also known as zehnarmiger Tintenfisch, is a German word for Squid, calamari, octopus, or cuttlefish.
English: Pork blood stew / Deutsch: Blutwurst / Español: Estofado de sangre de cerdo / Português: Ensopado de sangue de porco / Français: Ragoût de sang de porc / Italiano: Stufato di sangue di Maiale /
Tinumis refers to the Nueva Ecija's version of Diniguan (Blood Stew) . The only difference is that in Nueva Ecija they use tamarind young leaves as a souring agent instead of the usual vinegar (Suka) used in other places in the Philippines when cooking the Dinuguan (Blood Stew)
English: Steamed meatloaf / Deutsch: Gedämpfter Hackbraten / Español: Estofado al vapor de Carne / Português: Bolo de carne cozido a vapor / Français: Terrine de viande cuite à la vapeur / Italiano: Polpettone al vapore /
Tinumok refers to a dish from the Philippines, particularly from the Bicol Region made from Gabi known in English as Taro leaves filled with mixture of shrimps, flaked fish or fish, young coconut ,onion, shrimp paste and boiled in coconut milk spiced with ginger, chili and lemon grass.
Tinumok can also be made using meat (pork or chicken) rolled in Taro (Gabi in Filipino) leaves and cooked with coconut milk. This dish is almost similar to Laing and Pinangat which is also made from the leaves of Taro.
Tinumok, like any other Philippines dishes has many variations, considering that the Philippines is made up of many Regions and each Region has its own version of the dish. Tinumok is called Tinuktok and Pinangat in some Visayan Regions, like Iloilo.