Blogspot - Purple Magz

A serving of chicharon buchi with a dipping of sukang Iloko from a participating food stall during the launching of Mercato Centrale's Mezza Norte in Trinoma, Quezon City last May 3, 2013. chicharon buchi  – ( tsi-tsa-rón but-tsé; Tagalog delicacy; dw Span. buche [crop] )   [ n. ] crisp fried chicken crop . a lso spelled as tsitsaron butse in Tagalog  a .k.a. butse, butse chicharon, butseron or buch i ron in Tagalog Buchi is the Tagalog word for the chicken crop or craw of fowls and other birds. It is the small pouch-like gullet of fowls and birds, a part of the esophagus where freshly swallowed food are temporarily stored for later digestion in the gizzard or for regurgitation as when feeding the nestlings. It is also in the butse that swallowed food is lightly fermented or softened by gland secretions before it passes through the gizzard for grinding.  Pinoys would collect butse , clean it thoroughly then deep fry to become chicharon also known in Tagalog b...

orange egg barbecue - ( o-rens eg bar-bek-kyu ; Ilocano [Cauayan City, Isabela] and Ibanag delicacy) [ n. ] hard boiled orange-colored eggs in barbecue stick (a.k.a. egg barbecue in Ilocano [Cauayan City, Isabela]) I found this  orange egg barbecue  on display and ready for grilling on a roadside food stall in Cauayan, Isabela while on food hunting one evening last March 2013 . The chicken eggs or duck eggs are hard-boiled, shelled, and then soaked and boiled briefly in achuete water. If achuete water is not available, what is used is water tinted with yellow-orange food coloring. When I passed by the public market of Alicia, Isabela I found these bags of bugok na itlog itik (rotten duck eggs). The eggs are already shelled, colored orange, hard boiled, and all ready for skewering into egg barbecue and grilling. Grilling the orange egg barbecue on a roadside food stall in Cauayan, Isabela while food hunting one evening last March 2013 The tinted eggs are then skewered in...

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...

penoy – ( pé-noy; Tagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Cebuano, Boholano, Waray, Ilonggo, Bicolano, Ilocano, Pangasinense, and Capampangan egg/delicacy; dw Tag. balut [wrap] + pino [fine] > Pinoy [Filipino] ) [ n. ] unfertilized duck egg ; duck egg that remains unfertilized after undergoing the incubation period. a.k.a. balut penoy in Tagalog This    unfertilized duck egg has no yolk formation when screened through in the candling process or that procedure where each eggs is held against a lighted candle (old method) or electric bulb (modern method). The unfertilized eggs are segrated as the by-product in the production of balut sa puti then kept warm in rice husk for several days before they are sold as hardboiled egg . Instead of having a semi-fully developed chick, penoy egg would only produce a mass of plain white and yellow embryo. Thus, when boiled, the white portion would solidify and the yellow mass would just coagulate. There are t...

cotton candy – ( ko-ton ken-di; dw Eng cotton + candy ) [ n. ] spun sugar A threadlike fibers of melted sugar spun into a fluffy mass (as if like cotton fibers) twined around a bamboo stick, most often colored pink, sometimes in yellow or orange. In rare occasions, it is made blue, violet, and green.     Pink is the most commonly used coloring in making cotton candy. Perhaps it has something to do why young kids, particularly girls, are attracted to it like these ones being sold at the Rizal Park in Inopacan, Leyte. Cotton candy is produced by a specially designed mechanical spinner. Using a small funnel, the rotating canister in the middle is filled with white sugar that is previuosly mixed well with few drops of artificial food coloring.  Underneath the canister is a hidden pressurized (hand-pumped) petroluem gas burner. The canister is rotated by a pedal or a crank installed underneath the rolling cart. The canister keeps on rotating unt...

a.k.a. balut sa puti in Tagalog balut - ( ba-lùt;   Tagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Mindor eño, Cebuano, Boholano, Waray, Ilonggo, Masbateño, Bicolano, Ilocano, Pangasinense, Itawis, Ibanag, and Capampangan, Surigaonon, and Zamboangu eño delicacy )   [ n. ] boiled fertilized egg of itik (mallard duck), approximately 16 to 19 days old of incubation with almost fully developed embryo or chick inside the shell. The famed balut sa puti is in the center stage among the pulutan (food served with the wines) when the classy Planet Grapes of Tuscany, McKinley Hill in BGC introduces their concept of pairing world-class wines with Pinoy street foods themed as "wine meets street food." Here, a hard-boiled balut egg becomes the centerpiece. A table setting of  Planet Grapes' "wine meets street food" with  balut egg as the centerpiece on each plate. Balut has found also its way on classy food stalls such as this bucket of balut  egg...