Blogspot - Purple Magz

Curacha crabs being sold at Shopwise supermarket in Festival Mall, Alabang at PHP589.00 a kilogram   curacha – ( ku-rát-tsa;   Zamboanga and Sulu sea crab, seafood; dw Span. cucaracha [cockroach] ) [ n .] spanner crab (sc.name: Ranina ranina ) \ red frog crab . canduyon in Surigaonon (Surigao City, Surigao del norte) ipis dagat in Batangueño (northern part of Batangas)  ipis in Zambaleno (Sambal of Zambales) kusimay in Ilocano   bawa in Ta'u-sug A deep-sea crab with orange to red colored shell even when uncooked. In the Philippines, this crab is used to be known endemic to the seas of Zamboanga del Sur and Sulu sea, but my research and later discoveries disproved this contention. Similar or closely-related species are also found in other parts of Mindanao, Visayas (particularly in the Pacific side), and the northeastern part of Luzon, though scarce and hardly seen or caught. Some species are also found abounding in the coasts of Hawaii and Australia. So called ...

pakbol - ( pak-bol; Maranao snack ) [ n. ] cassava coated deep-fried saba banana The cassava tuber is peeled, grated, squeezed out of its juice, then pressed between palms and molded flat then a piece of peeled semi-ripe saba banana is placed on the center and the cassava is rolled to coat the banana, then deep fried to cook. When serving, pakbol is pressed and rolled on white or brown sugar. 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...

biyaki – ( b i-ya-kî; Maranao snack ) [n.] steamed cassava with young corn The cassava roots are peeled, grated, pounded, mixed with grated young corn kernels and sugar. A scoop of the mixture is rolled in banana leaf (or cornhusk) then folded on both ends, forming a rectangular thick packet.  The packets are then boiled in a pot half-filled with water for about an hour or until biyaki is cooked 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...

I found this heap of takway being sold along the sidewalk of Silay City public market in one of my travels in the province of Negros Occidental. daludal – ( da-lú-dal ;   Ilocano vegetable ) [n.] taro stem; The stalk of young taro shoot, referred to as the Philippine native asparagus. takway in Negrense, Capizeño, & Tagalog pusaw in Maranao A vendor cleaning some takways she is selling at Silay City public market during one of my travels in the province of Negros Occidental. It is the newly sprouting stalk of gabi (taro) that is slender and its fresh young leaf still unrolled. Daludal is harvested and cooked into a variety of vegetable dishes, much like that of Ilocano aba. Bundles of daludal in Santiago City Isabela public market In Negros and Panay islands where it is called takway, it is often boiled then seasoned with suka (vinegar) and asin (salt) or included in making Ilonggo laswa (boiled assorted vegetables).  The stalks can also be cooked with coconut mi...