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puso  - ( pu-sô;   Hiligaynon [Capizeño of Panay, Capiz]  snack; dw Tag. puso  [heart]) [ n. ]  sweetened glutinous rice in woven nipa palm balls. This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of  puso  can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz.  When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko , sticky and sweet. This  pu so  of Panay is sold by pair. Each pair comes with a plastic bag of  latik na tuba  (nipa palm syrup). This is an old native delicacy of Panay, Capiz.  To serve, the  puso  is cut into...

tinudok - ( ti-nu-dók; Igorot and Ilocano [northern Luzon] snack ; dw Igorot tinudok [skewered]) [n.] fried sticky rice balls a.k.a. tinudoks in Igorot The Igorot variation of Tagalog carioca . It is made with ground glutinous rice, sugar, and scraped meat of not-so-matured meat of green coconut fruit.  All the ingredients are mixed into dough and cut into pieces and rolled into ping-pong-sized balls, then deep-fried until browned, and finally coated with caramelized white sugar in coconut cream.  It is commonly served or sold skewered in bamboo barbecue stick. See Index of Entries here. 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...

  (also spelled as ampaw ) ampaw – ( ám-paw ) [ n. ] puffed rice \pop-rice.  Home-made ampao is made of bahaw rice that is sun-dried and then fried to puff.  Special or commercialized ampao is processed using a long-tubular steel with a cover designed like that of a pressurized cooker, installed with a safety device that would prevent the lid from catapulting as soon as it is opened under high pressure. The rice grain and small amount of cooking oil are put into this cooker, covered tightly and cooked under heated pressure on a stove. After several minutes of heating and shaking, the lid of the pressurized cooker is loosened at once and the rice would pop aloud as soon as the pressure is released. The sudden release of pressure makes the rice grain to pop and become puffy as it enlarges the size of each grain in a snap.  The popped-rice is then blended with melted sugar or caramel. The sugar-coat...