gma
(en ligne!)
Philippines
23 juillet 2008 à 0:40
Message 18 de 22
Consulté 420 fois
Signaler ce message
aux modérateurs
Haut de la page
|
Philippine Cooking Ingredients
Philippine Menu Reader
Philippine Ingredient Substitutions Vegetables - Alogbati - Malabar spinach
- Ampalaya - bitter melon
- Dahon ng sili - chili pepper leaves
- Gabi - taro
- Kabute - fungus
- Kamote - sweet potatoes
- Kamoteng Kahoy - cassava
- Kangkong - swamp cabbage
- Labanos - white radish
- Labong - bamboo shoots
- Malunggay - horseradish tree
- Munggo - mung beans
- Pechay - bok choi
- Puso ng Saging - Banana blossoms
- Sigarilyas - winged bean
- Singkamas - Jicama
- Sitaw - string beans
- Talong - egg plant
- Toge - bean sprouts
- Ube - purple yam
- Upo - winter melon
Fruits - Atis - Sweetsop (sugar apple?)
- Bayabas - Guava
- Balimbing - Carambola
- Cacao -
- Chico - ?
- Mangga - Mango
- Papaya
- Saging
- Sampalok - Tamarind
- Tubo - Sugar Cane
Spices - Atsuete - Annatto
- Kinchay - Asian celerey
- Luya - fresh ginger
- Murang sibuyas - spring onions
- Sili - chili peppers
- Tanglad - lemon grass
Here are some ingredients or types of foods that only Filipinos could love. :-) - Gulaman - agar-agar
- Bagoong - fermented small shrimps or anchovies
- Dilis
- Lumpia WrapperItlog na Maalat - salted eggs
- Pancit - Philippine pastas
- Patis - condiment made from fish drippings
- Balut - embryonated duck eggs
- Goto - tripe
- Tainga ng Baboy - pig ears
- Pata - pig hocks and pig feet
Philippine Menu Reader
Achara-pickled fruits or vegetables served as a relish with grated green papaya or sauerkraut. Achuete or Achiote-annatto seeds used to give food a reddish color. Seeds are soaked in water to extract the color. Usually available in bottles in most supermarkets or Hispanic food stores. Adobo-a generic term of cooking meat, fish or vegetables in garlic, vinegar, soy sauce and pepper. It is the name of the dish as well as the style of cooking. Alimasag-a variety of crab with large pincers. Apritada-meat dish with tomato sauce and vegetables; a Spanish-influenced dish. Arroz-Spanish word for "rice." Asado-a meat dish cooked with romatoes, onions and other seasonings. Baboy-Tagalog term for "pork" or "pig." Bagoong-salty, fermented sauce or paste made from small shrimps or fish, used as an accompaniment to main dishes; also known as ancovy sauce. It is available regular or sauteed. Bistek-beefsteak. Buko-a young coconut. Calamansi-a small limelike fruit found in the tropics. Lemon is the best substitute. Caldereta-goat-meat stew. Camaron rebosado-shelled shrimps (with tail on) dipped in a batter and deep fried. Cassava-an edible, starchy root used in making bread or tapioca. Chicharon-crisp fried pork rind or skin. Chorizo de Bilbao-Spanish sausage used for flavoring dishes. Dilis-long-jawed anchovy. Embutido-ground meat roll, usually made with ground pork stuffed with ham, pickles, eggs and raisins. Empanada-meat turnover with ground beef, chopped olives, raisins and a slice of hardboiled egg. Empanadita-small turnover with honey and nuts. Ensalda-Spanish term for "salad." Escabeche-fish in sweet-and-sour sauce. Estofado-stewed meat dish cooked with vinegar, sugar and other spices. Frito-Tagalog term for "fried." Flan-custard made of milk and egg yolks. Fritada-see Apritada. Gallina-Spanish word for "chicken." Gata-Tagalog word for "coconut milk." Ginataan-method of cooking food in coconut milk. Guisado-Tagalog word for "sauteed." Hamon-Tagalog spelling of the Spanish word for ham (jamon). Inihaw-Tagalog term for "charcoal-broiled." Kangkong-green, smooth-leafed vegetable native to the Philipines. It has a flavor that is milder than spinach and a texture similar to watercress. Kare-Kare-Philippine meat-vegetable stew with ox tail, beef or tripe, eggplant, banana buds and other vegetables cooked in peanut sauce and ground toasted rice Kawali-Tagalog word for "snails." Kutsay-Tagalog word for "leeks." Labong-Tagalog word for "bamboo shoots." Leche flan-leche is the Spanish word for milk; a milk and egg yolk custard. Lechon-roast suckling pig. Lengua-Spanish word for "tongue." Lomo-Beef loin Longaniza-native sausage. Lumpia-Philippine egg rolls Manok-Tagalog word for "chicken." Mechado-meat into which long strips of fat have been inserted, then simmered in tomato sauce and spices. Menudo-diced pork and liver stew with vegetables Merienda-afternoon tea. Miki-rice noodle. Misua or Miswa-threadlike wheat noodle; a vermicelli Misu-soybean paste Mongo-mung beans. Morcon-beef meat roll stuffed with eggs, ham, pickles and sausages. Nilaga-Tagalog word for "boiled." Paksiw-fish or meat cooked in vinegar, garlic and hot cooking peppers. Pansit-noodle dish. Pastillas-sweets in the form of little bars made of milk and sugar, with or without nuts. Patis-very salty, amber-colored, thin liquid extract from salted and fermented seafood (usually fish). Very similar to the Vietnamese nuoc mam and the Thai nampla, which may be substituted. Pesa-fish or meat dish with vegetables simmered with fresh ginger. Pipino-Tagalog for "cucumber." Pochero-dish of boiled beef, chicken, dumplings and vegetables, which is similar to the Spanish cocida. Pusit-Tagalog word for "squid." Puto-steamed rice cake. Relleno-Spanish word for "stuffed;" used for any stuffed dish. Salabat-ginger tea. Sili-long green cooking pepper. Sinigang-sour soup dish of meat or fish with vegetables, seasoned with tomatoes, onions and lemon juice. Siomai-dumplings Sitao-string beans, a yard-long bean. Sotanghon-transparent bean noodles; also known as cellophane noodles. Sugpo-giant tiger prawn. Talaba-Tagalog term for "oyster." Talong-Tagalog term for "eggplant." Tapa-dried meat cured with salt and vinegar. Tausi-black soy beans, salted and fermented. Tinola-fish or meat dish flavored with ginger. Togue-bean sprout. Tokwa-soy bean cake. Tulya-freshwater clams. Ubod-hearts of palm. Upo-Philippine gourd. Yema-Spanish for "egg yolk."
| |
mon médecin vous enverra mon bulletin de santé !! lol! 
