Blogspot - Purple Magz

tapay – ( ta-páy; Maranao snack ) [ n. ] fermented r ice in leaf wrapper . It is prep ared using ordinary rice that is boiled (either in plain water or in coconut milk) in a process similar to cooking kanin (cooked rice). Some yeast is added to the freshly cooked rice, and then it is molded into a big mound and allowed to cool and ferment for one to two days in a deep platter or any covered container. It is kept undisturbed until it starts to ferment.  The ongoing ferm entation process would cause tapay to emit a liquor-like o dor and taste. A scoop of tapay is taken out and spread on a freshly c ut banana leaf (or the wide leaves of alum tree). It is spread thin and flattened well into a big square or rectangular shape. The leaf is then folded on both ends to serve as wrapper. Fermentation continues in the folded leaf. A serving of tapay (click photo to enlarge image). To serve tapay , the leaf is opened and the tapay inside it is transfer...

also spelled as pariya in Maranao paria - ( pa-ri-yá; Maranao vegetable ) [n.] green tomatillo-shaped variety of bitter gourd. Because of its shape, it is often mistaken as tomato. This could be the shortest, smallest kind of ampalaya (bitter gourd ) in the world. Yet, it tastes much bitter than the usual long ampalaya we can find in the grocery and p u blic markets or even tha n t hat of the Ilocano native small-sized ampalaya . It is cooked basically the same way as in cooking the long variety of ampalaya we regularly saw in the market in Visayas and Luzon. Paria is grown and cultivated in the farms in Marawi City and nearby towns in Lanao del sur and Maguindanao provinces. A Maranao vegetable vendor readies packs of paria in his stall nearby the Golden Mosque in Quiapo, Manila. He got his supply directly from Marawi City in Lanao del sur. For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to ...

pancit bato – [ n. ] Bicolano flat dry noodles. Ordinarily, it is yellowish in color when uncooked, and it requires gentle handling as it easily breaks and crumbles to pressure but pliant and soft in texture when cooked. Ideally, this noodle is cooked into a soupy dish with the conventional sahog and vegetable just like the way miki noodle is cooked. It is called bato because this noodle first originated in the municipality of Bato, Camarines Sur and is still manufactured there. It weighs just like the usual miki noodle. Stacks of pancit bato sold in the Public Market of Naga City. When storing, keep this noodle away from moisture or getting wet, as it would easily grows molds when moistened or wet. Do not also expose it long to open air and direct sunlight. Prolonged exposure would cause the noodle to become brown or even darker in color.   All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictiona...

seaweed noodles – ( se-wed nó-dol ) [ n. ] a pancit (noodles) made from seaweed.  This thick rounded noodle is rich in calcium, magnesium and iodine. Uncooked seaweed noodles is dry, stiff and would crumble to pressure.  It can be cooked into pancit canton , bam-i, guisadong pancit, pancit luglug , spaghetti or carbonara . This noodle has been manufactured and popularized by the Bicolano seaweed pancit makers in Tiwi, Albay in 2008. Balls of spun seaweed noodles sold in the grocery section of SM Makati. The varied color is the result of adding some ground vegetables as additional ingredients in the production. Added vegetable means added nutrients and vitamins.   Varieties of seaweed noodles include malunggay (moringa), beets, carrots and kalabasa (squash) All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culina...

a.k.a. longa in Davaoeño linga cookies – ( li-ngá; Davaoe ñ o pastry ) [ n. ] sesame seeds cookie.  A flat circular-shaped brown cookie that is sprinkled with lots of sesame seeds all over the top. Linga cookies in Davao City Sesame seeds is called linga in Tagalog and Cebuano. Thus, the name linga cookies . It is good if paired with hot coffee or softdrink (soda) Mini-linga (a.k.a. mini-longa ) cookies in Digos City, Davao del Sur 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...

indong or ubod in Cebuano and Boholano sili in Hiligaynon (Ilonggo) kasili in Bicolano & Waray kamidling in Palaweño a.k.a. palos in Tagalog and Bulaque ñ o igat   - ( i-gat; Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao sea fish ) [ n. ] seawater eel. The species of eel found in the sea. Igat is good if fried or grilled.  In Pangasinan and Cebu provinces, igat is made into tuyo (sundried). The name igat and palos are often times confused and used interchangeably in Luzon, particularly in the  southern Tagalog region. In Bulacan, the sea eel is called particularly as the palos while the freshwater eel is called igat. big-sized i gat are laid on the ground by fish traders at the Zamboanga City Public Market. Igat sold in Seaside Paluto Restaurants and Market along Daang Hari road in Brgy. Almanza Dos, Las Piñas City. See also igat (dried and fried) All photos by Edgie Polistico ALL RIGHTS RESERVED For more about P...

hito – ( hí-tò; Tagalog and Cebuano fish ) [n.] catfish This white species of catfish is not from the freshwater, but from the sea. Fish vendors at the Lapu-lapu Public Market in Opon, Lapu-lapu City, Mactan Island, Cebu called it hito sa dagat (sea catfish). The freshwater catfish are black skinned. Catfish is good if fried or grilled. To have a soupy dish, the fried or grilled ones can be further cooked with tuno (coconut milk) and/or with mishua (Chinese somen) noodles and sauteed garlic, then crack a fresh chicken egg right after removing from the stove the freshly boiled dish. Best if served hot. All photos by Edgie Polistico ALL RIGHTS RESERVED 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...