Blogspot - Purple Magz

Siling kulikot  sold in the Carbon Public Market of Cebu City siling labuyo - ( si-ling la-bu-yò; Tagalog spicy condiment/seasoning) [n.] Philippine bird’s eye chili (sc.name: Capsicum frutescens , [Linn.]). a.k.a. siling bundok or siling palay in Tagalog kulikot  or siling kulikot in Cebuano and Boholano kutitot  or  sili katumbal in Ilonggo udto-udto  in Hiligaynon pasete or pasiti in Batangueño mimis, siling diablo, or sili’t sairo in Ilocano rimorimo in Bicolano paktin in Ifugao sili napet in Itawis katumba or lara jangay in Tausug luya tiduk in Maranao What is  siling labuyo ?  How can you tell it is  siling labuyo ? Well, let's talk about it. A species of wild n ative hot tiny chili pepper that grows in the forested areas of the country, though it can be grown also in the garden, backyard, or pots. It bears tiny fruit refuted to be one of the hottest peppers in the world, especially the ripe ones that are bright red in color, but green a...

  wheat pandesal – ( wit pán-de-sal ; Tagalog bread ; dw Eng. wheat + Span pan de sal [bread with salt] ) [n.] a loaf of pandesal that is made with whole wheat brown flour as main ingredient. Processed wheat flour is often added to adjust consistency of wheat pandesal bread. The dough used in baking this bread also uses shortening, yeast, and of course the salt. The wheat pandesal of Pan de Manila bakeshop in Metro Manila and some cities in Luzon For more about Pinoy foods, see also my OPEN & FREE food dictionary . A wealth of information about Pinoy foods, etymology, history, nutrition, how to cook it, culinary tips, how it is served and eaten, how it is called in other dialects, and more...

  Hawaiian split – ( ha-wá-yan sh-plit; Tagalog bread; dw a Pacific island Hawaii + Eng split [sliced toppings] ) [n.] a loaf of choco-brown bread topped with sliced or tidbits of ripe pineapple, sliced ham, grated cheese and overlaid with streaks of mayonnaise. The name is probably influenced by the American dessert “banana split” wherein the toppings has been modified making it to appear like a Hawaiian baked goodie by topping with pineapples sans a scoop of ice-cream, rather replaced with mayonnaise. The Hawaiian split of Suize Cottage bakeshop in Metro Manila. All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...

penoy – ( pé-noy; Tagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Cebuano, Boholano, Waray, Ilonggo, Bicolano, Ilocano, Pangasinense, and Capampangan egg/delicacy; dw Tag. balut [wrap] + pino [fine] > Pinoy [Filipino] ) [ n. ] unfertilized duck egg ; duck egg that remains unfertilized after undergoing the incubation period. a.k.a. balut penoy in Tagalog This    unfertilized duck egg has no yolk formation when screened through in the candling process or that procedure where each eggs is held against a lighted candle (old method) or electric bulb (modern method). The unfertilized eggs are segrated as the by-product in the production of balut sa puti then kept warm in rice husk for several days before they are sold as hardboiled egg . Instead of having a semi-fully developed chick, penoy egg would only produce a mass of plain white and yellow embryo. Thus, when boiled, the white portion would solidify and the yellow mass would just coagulate. There are t...

daing na bangus – ( da-ing na ba-ngús; Tagalog preserved\seafood) [n.] marinated butterflied milkfish. The milkfish is butterflied and its viscera and gills are completely removed. The butterflied fish is then washed clean in water, drained and steeped in marinating sauce made with vinegar and soy sauce with minced garlic (for added flavor, laurel leaf, peppercorn and/or small amount of brown sugar maybe added).  For best result, allow the marinating sauce to steep in the fish for at least 12 hours in the refrigerator.  For even distribution of the marinating sauce into the fish, pack and seal the marinated fish in thick plastic cellophane wrapper.   Daing na bangus can also be made dry by spreading open the marinated butterflied fish (with the skin side underneath) on a wire mesh, bilao (bamboo tray), or bamboo stick matting, and air dry it under the heat of direct sunlight. Dried daing na bangus sold along the roadside stalls and street peddlers in Damortis, Santo ...

tiyolo – ( ti-yo-lô; Maranao condiment) [ n. ] roasted  grated coconut meat with sugar .   The freshly grated coconut meat is pan-roasted till lightly browned and aromatic, then pounded in mortar into tiny bits.  Brown sugar is added towards the end of pounding. Tiyolo is often used as aromatic flavoring in tapay and other Maranao snacks and dishes. All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...

danggit flower – ( dáng-git flá-wer; Pangasinense dried fish) [ n. ] dried da nggit (rabbit fish) arranged like a starflower.  The danggit fish is scaled, its gills and viscera completely removed, then washed clean and butterflied (the side of fillet with no bones is detached and set aside for use in ma king another version of dried danggit - a sheet of dried danggit fillet ).  The splits of danggit fish are immersed shortly in brine solution and then laid flat on screen wire (mesh) or bamboo stick mat, neatly arranged as if the overlapping petals of flower.  It is then dried under the heat of direct sunlight.  When completely dried, the splits of danggit fish would stick together to hold its shape resembling a starflower. Danggit flowers sold along the roadside (highway) stalls of Damortis in Santo Tomas, Pangasinan To cook, danggit flower is fried, turned over, and done when it is crisp brown. It is served with sliced tomatoes and dipping of sukang Ilo...

baak – ( bá-ak; Ilocano and Pangasinense condiment)  [ n. ] aged sukang iloko (Ilocano sugarcane vinegar), fermented for at least one year. The process of making baak in Ilocos region would include brewing of extracted juice of sugarcane before it is stored in the burnay (Ilocano big earthern jar). A locally prepared yeast is added to allow fermentation. In Pangasinan, baak is not necessarily brewed. The sugarcane extract is fermented naturally in the burnay . Baak vinegar sold along the roadside in Binalonan, Pangasinan When baak is less than one year, it is yellow-orange in color with fruity sourness. When aged over one year or more, it becomes dark in color and is very very sour. All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...