Blogspot - Purple Magz

tsikalang – ( tsi-ka-láng; southern Mindanao snack) [ n. ] fried rolled purple glutinous rice .  Also spelled as chicalang in Chavacano (Zamboangueño) The purple glutinous rice grains are ground and mixed with some trigo (wheat four) and water moderately enough to make a rice dough. A lump or cut of rice dough is rolled to the size of banana fruit then fried deep in cooking oil. When frying is almost done, it is sprinkled with brown sugar and let the sugar melt to caramelize and coat the fried rice dough. When done, tsikalang is skewered in bamboo stick like that of a banana-cue (fried saba banana in BBQ stick). A bite of tsikalang is a bit chewy because it is made with glutinous rice. Tsikalang in Pagadian City is skewered in bamboo stick. In other parts of southern Mindanao, like in Zamboanga City, tsikalang is  shaped like a twisted donut or big pinilipit and not skewered in bamboo stick, but coated with flour and caramelized sugar. Tsikalang in Zamboanga City is s...

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...

one day old chick – ( wan de owld tsik ; Tagalog exotic delicacy ) [ n .] deeply fried chick.  A crisp fried fully developed chick of chicken egg.  The chick comes from a fertilized chicken egg that is about to hatch on that day or two. It is cracked open and the chick is removed from the shell, then fried in deep oil until the chick turns crisp and reddish or brownish orange in color. A tray of freshly fried day-old chicken chicks at the Public Market in Alabang, Muntinlupa City Another tray of still to be fried day-old duck chicks we found at the alley going to the grocery of Market Market in Bonifacio Global City, Taguig 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...