Blogspot - Purple Magz

ensaymada – ( en-say-má-da;   Tagalog and almost all other dialects bread/pastry; dw Span. ensaimada <>ensaimades ) [ n .] spiral soft cheese bun. Also spelled as ensaimada in almost all Pinoy dialects Originally in Majorca, Spain, this was made with flour, water, sugar, eggs, flour dough and pork lard called saim thus it is called ensaimada .  But the Pinoy version is made with butter instead of pork lard, and several variants of ensyamada are now being baked and sold here in the Philippines that includes: ham ensaymada, ube ensaymada, mongo ensaymada, ensaymada Malolos, and the all-time-favorite cheese ensaymada .  It is still a soft dough bread that is spiral in shape that wound towards the center, often glazed with melted butter or margarine and lightly sprinkled with (or rolled in) refined white sugar and topped with grated cheese.  Enhanced variations have strips of ham, macapuno strings or ube (purple yam) jam. The Bulakeños started making before ...

potato rib   - ( po-te-to rib; Tagalog snacks) [ n. ] potato twist stick.  a.k.a. potato twist, twistix or chipstix in Tagalog A spirally sliced potato fries in stick. The whole piece of unpeeled potato is sliced spirally thin continuously from end to end, then skewered in pointed-end bamboo stick and deep fried till crisp. This could be the modified version of twister fries or its progenitor, the French fries. It is served with a sprinkle of finely ground salt or a dipping sauce, such as catsup or mayonnaise. It also has a variety of flavor that includes cheese, sour cream, BBQ, pizza, ketsup, sweet and spicy, etc. potato ribs freshly cooked at a food stall in the ground floor of SM Supermarket in Makati City. 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...

walkman – ( wok'-man; Tagalog  barbecue /exotic delicacy) [ n. ] pig's ear barbecue.  a.k.a. taenga ng baboy BBQ or tenga ng baboy BBQ in Tagalog The pig's ear is shaven well and the outer skin scrapped off (a process often done while the slaughtered pig is still at the abattoir). The cleaned ears are then sliced into bite-size and soaked in marinade for at least 1 hour or allowed to stand overnight in the refrigerator. The marinade could be a simple solution of vinegar, soy sauce, pounded peppercorn and cloves of garlic. The flavor could be enhanced by adding some muscovado or brown sugar, calamansi (Philippine round lime) extract and laurel leaf. The marinaded ears are then skewered in sharp-pointed bamboo stick, then grilled over red-hot charcoal embers, occasionally turned over and basted with basting sauce, oil, or with the remaining marinade, until the barbecue are seared. This pig's ear BBQ got its colloquial name “walkman” after the skewered marinated slice...

Dried igat (sea eel) sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan. igat – ( i-gat; Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao sea fish) [n.]   Sun-dried sea eel. In Pangasinan, sea eel is made into tuyo (dried fish). The igat fish is cleaned of its gills and viscera, immersed in brine solution then sundried.  When dry, it is cut into pieces (about 2 inches long) and is often sold in its cutlet form. Dried igat is known by Pangasinenses to be " pampatigas ng tuhod " (potent).  It can be fried, grilled, or used as sahog in vegetable dishes. See also igat   Below,when dried igats are fried 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...  

espadang tuyo – ( es-pá-da tu-yô; Tagalog dried sea fish /seafood; dw Span. espada [sword] ) [n.] sun-dried scabbardfish  \sun-dried hairtail (sc.name: Trichiurus haumela). Dried espada fish sold at the roadside stalls in Brgy. Damortis, Sto. Tomas, Pangasinan. 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...