Blogspot - Purple Magz

lipote – ( li-pó-te ; Bicolano, Quezonian [Quezon province], and southern Luzon [including Tagalog] fruit ) [n.] lipote tree and its fruit (sc.name: Sysygium polycephaloides or Syzygium curranii ). a.k.a. igot or bahag in Tagalog and Bicolano baligang in Bicolano [Albayano] malig-ang in Bicolano [Camarines Norte] amhi in Bicolano [Camarines sur] igot in Waray [Samareño)  A species of Java plum. Lipote is a fruit tree that is indigenous to the Philippines and can be found growing in Bicol region and few in some places in the southern part of Luzon that includes Metro Manila, Batangas, Laguna, Marinduque, and in Eastern Visayas that includes Samar. The tree grows up to 9-meters or more and bears round, dark red to black fruits that looks like that of duhat, but is rounder and has no seeds. Hence, it is often called as a seedless duhat by those who do not know its local name. The fruits are borne in compact clusters, each fruit is about 20mm in diameter and would become darker as i...

angkak – ( ang-kàk;   Tagalog and Capampangan  food coloring ; dw Chin. Hokkien an khak [reddish leaves used in fermentation] < an [red] + khak [shell or husk] ) [ n .] red yeast rice (sc.name: Monascus purpureus ) I found this angkak rice in the public market of Cabanatuan City, Nueva Ecija last July 2017. Angkak is a Mandarin orange food coloring. A Chinese tangerine food coloring obtained from a plant with reddish leaves, or of rice treated with species of red mold.  This angkak rice is priced at PHP320.00 a kilo when I found it in the public market of Cabanatuan City, Nueva Ecija last July 2017. It is not for cooking into kanin (boiled or steamed rice), but can be added in cooking rice as food color.  The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak in coloring burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e . tilapia , bangus, ayungin , etc .), and in bagoong alamang (shrimp paste, a.k....

balot iltog manok - ( ba-lót it-log ma-n ò k ; Cebuano delicacy) A new variation of Filipino balut egg that is made with brownish Caber chicken egg. a.k.a. balot in Cebuano balut itlog manok in Tagalog and other dialects This 16-day old balot itlog manok  looks more gruesome than its predecessor duck egg balut . It has more feathers with fully developed legs, head, and beak.  It started to appear in Cebu City some time in 2012. Along with the penoy itlog manok or pinoy , this Visayan balot is now gaining fast popularity in Visayas and in some places in Mindanao. It even reached Lucena City in Quezon province and in Bambang, Manila, probably brought and introduced by the Visayans who moved to settle in Quezon province and in Metro Manila.  Recently, I found it on the sidewalk of Alabang viaduct and on Montillano Street in Muntinlupa Ci ty. This Visayan " balot " is more gruesome compared to its predecessor duck egg balut . It has more hairs (feathers) and the legs, ...

pinoy -  ( pi-nóy ; Cebuano delicacy ) A variation of Filipino " penoy " boiled egg that is made with of brownish Caber chicken eggs. a.k.a. pinoy in Cebuano penoy itlog manok and pinoy Bisaya in Tagalog and other dialects For the past 5 years now, it is now gaining popularity in Visayas, particularly in downtown district of Cebu City, such as in Carbon Public Market, Fue nte  Osmeña, and Tabo an. It can also be found now in Iloilo City and Bacolod, as well as in Cagayan de oro City of Misamis Oriental (Mindanao). Also in Tacloban City, Lucena City (Quezon), Silay City (Negros), and sometimes even in Bambang (Manila) and Alabang (Muntinlupa).  The Visayan PINOY and BALOT eggs are getting more popular than its predecesssor, the duck egg penoy. It tastes quite similar to ordinary boiled chicken egg, no bad smell. A dipping sauce of spiced up vinegar, and sprinkled with or pressed on rock salt, a zest is added into it. Similar to balut penoy , opinions as to whether or n...

kalintubo - ( ka-lin- tú -bo ; Maguindanaon meal ) [ n .] A Maguindanaon budget meal, similar to pastil or paster , that is made with freshly steamed rice (i.e., steaming hot plain rice) and topped with chicken cutlets  stir-fried  with soy sauce,  or saucy chicken liver cooked adobo -style, then wrapped in banana leaf folded into a conic shape making it to look like a small volcano - open on top.  A Maguindanaon elder demonstrating how to prepare kalintubo topped with saucy chicken liver. Kalintubo topped with chicken cutlets stir-fried with soy sauce. The opening on top allows the hot rice to cool off without trapping the moisture. Thus, preventing the meal from spoiling fast. It also makes one easy to tell what topping is on the kalintubo. The sight of it makes the meal attractive as well. The opening can also be made narrow for easy handling when on the go. You can eat the  kalintubo  meal either using your fingers, provided you wash your hands first...