Sunday, December 19, 2010

Pinoy Food and Cooking Dictionary - C


EDGIE POLISTICO’S encyclopedic PINOY dictionary
filipino food, cooking, & DINING
Compiled and re-written by Edgie B. Polistico
ALL RIGHTS RESERVED!
last update: Saturday, December 18, 2010 2:38:16 AM
c
Cabalen sisig (ka-ba-lén sí-sig; Pampangueño dish) [n.] (see sisig Capampangan)
cabello del angel (ka-bel-yo del ang-hel; Spansh origin; dw Span. cabellos de angel [vermicelli]) 1.) [n.] literally means “angel’s hair.” In pastry cooking, it refers to a kind fine vermicelli; 2.) [n.] crispy fried long strands of shredded fibers of previously cooked meat; 3.) [n.] fine strands of spun sugar (cotton candy) used as garnishment on sweet food.
cabeza de jabali (ka-be-sa de ha-bá-li; Spanish origin; dw Span. cabeza) [n.] head cheese \This is not actually a cheese but cold cuts of stuffed skin from head of calf, pig, sheep or cow. The skin is removed from the head and marinated in white wine and sherry then stuffed with meats also from the head (may also include meat from the feet, tongue and heart) and mixed in aspic (meat jelly) with onion, black pepper, bayleaf (laurel), pickles, some salt and vinegar or lemon juice. The stuffed skin is rolled up tightly then stewed for a long while until tender. When cooked, it is drained and stored under cold temperature to congeal, then it is eaten cold or at room temperature as sliced luncheon meat.
cabrito (kab-brí-to; Spanish origin; dw Span. cabrito [kid]) [n.] kid or a young goat and its meat.
cacao (ka-káw; Spanish origin; dw Span. cacao [cocoa]) [n.] same sa kakaw
cadios (ka-káw) [n.] same sa kadyos
cafetera (ka-pe-té-ra; Spanish origin; dw Span. cafetera [coffeepot]) [n.] (see under termos)
cafeteria (ka-pe-tér-ya; Spanish origin; dw Span. cafeteria [cafe]) [n.] a self-service restaurant. \In the Philippines, cafeteria is a small canteen or snack bar where coffee drinks are sold along with other drinks, food and meals.
cagucon (ka-gu-kon; Nueva Ecija dish) [n.] kilawin (raw dish) made of roasted meat, skin, and liver of dog or goat.
calabaza (ka-la-bá-za; Spanish origin; dw Old Span. calabaza) [n.] (same as kalabasa)
calamansi (ka-la-mán-si; Tagalog citrus) [n.] Philippine round lime (sc.name: Citrus microcarpa]. A native lime or green lemon that is round and small in size. This sour tasting citrus fruit is a better accompaniment for vinegar as souring agent in most marinade. Calamansi is an appropriate souring agent for most shellfish, fishes, bagoong, as well as in pancit and lugaw. It is also used in removing fishy smell and cleansing agent particularly in removing stains. (also spelled as kalamansi in Tagalog; a.k.a. calamondin, lemonsito, agri-dulce, suwa; sotil in Visayan)
*calamondin (ka-la-mon-din; Tagalog citrus) a spicy Philippine orange (sc.name: Citrus mitis).
calamansi juice (ka-la-mán-si dyús) 1.) [n.] the extracted juice of Philippine lime; 2. [n.]. the refreshment or cold drinks made from the extracted juice of calamansi (Philippine round lime), and is sweetened with sugar. (a.k.a. lemonada in Visayan and Tagalog)
calamares (ka-la-má-res; dw Span. calamares [squid]) [n.] (same as calamares fritos)
*calamares en su tinta (Spanish origin) [n.] squid cooked in its own ink
calamares fritos (ka-la-má-res; dw Span. calamares [squid]) [n.] squid rings fried in batter \The squid is cut into rings and dipped in batter then deep-fried (a.k.a calamares a la romana squid or calamares fritos)
*calamares a la romana (Spanish origin) [n.] (same as calamares fritos)
calamay (ka-lá-may) [n.] Philippine sweetened sticky rice cake, a delicacy made of ground glutinous rice, coconut milk, molasses or brown sugar, and anise seeds. It is prepared and looks like tikoy (Chinese sticky rice cake) when cooked, but is more viscous and sweeter than tikoy.
*Baguio calamay (bag-yo ka-lá-may) [n.] a version of calamay popularly prepared and sold in Baguio City. It is also known as “sundot kulangot” (literally means “retrieved booger”), and could be the smallest packaging of calamay. Its uses molasses for sweetening, which account for its color and is packed in small round pitogo shells that are split, cleaned and sealed with red tape of crepe paper. A bunch of sundot kulangot balls is bundled in a row between four or more splits of bamboo stakes and tied with string.
*Bohol calamay (bo-hòl ka-lá-may; Boholano delicacy) [n.] a version of calamay prepared in the province of Bohol. This is a concoction of coconut milk, ground glutinous rice (pilit in Visayan, malagkit in Tagalog) and brown sugar mixed together in a large pan and boiled until its consistency becomes gooey, and then ground peanut (or peanut butter) is added to enhance flavor and taste. The cooked calamay is allowed to cool and then packed in cleaned half coconut shell covered with banana leaf and sealed by tying a string around and across the shell, or poured inside perfect halves of coconut shell then sealed by pasting a tape of red paper (papel de japon) around the middle. It was not known who made the first recipe of this sweet and gooey Boholano delicacy and why it has to be poured into halved coconut shells. It was told that calamay in Bohol was first produced in Brgy. Can-upao, Jagna, Bohol before World War II. Some vendors sell a half-filled coconut shell calamay coconut. To make sure that the calamay you buy is not in a half-filled coconut shell, knock on all sides of the shell and make sure you do not get a hallow sound.
*calamay hati (ka-lá-may há-tì) [n.] a calamay stuffed in cleaned halved coconut shell, covered and wrapped with banana leaf.
*Candon calamay (kan-don ka-lá-may; Ilocano delicacy) [n.] a version of calamay popularly prepared in Candon City, Ilocos Sur since World War II. It is thin and traditionally served in 3 inches diameter in a flat and circular shape, comes out dark or light depending on the type of sugar used. This sweet is used to be wrapped in banana leaf, but commercial production now uses clean plastic sheet and styrofoam. It also comes packed in polished coconut shell halves that are glued together to reconstruct a whole coco shell and filled with lots of calamay inside. This sticky sweet is so famous that Candon City created a giant calamay during its Tabako Festival in 2003. The festival-grade calamay was made of 184 kilos of glutinous rice, 960 coconuts, and 480 kilos brown sugar, and there was even a plan to held a separate Calamay Festival in the future.
*cassava kalamay (ka-sa-ba ka-lá-may; Bicolano delicacy) [n.] a sticky delicacy or calamay made from cassava flour (tapioca), topped with latik, condensed milk, margarine, and coarsely ground nuts.
*nilubyan (Tarlaqueño delicacy) [adj.] a calamay (sticky rice cake) made of inuruban (pounded green glutinous rice).
*Mindoro calamay (min-do-ro ka-lá-may; Mindoreño delicacy) [n.] a version of calamay prepared in Mindoro province. It has grated coconut, peanut butter, and flavored with vanilla
*sundot kulangot (sun-dòt ku-lá-ngot; Baguio City delicacy) [n.] (same as Baguio calamay)
calamondin (ka-la-mon-din; Tagalog citrus) (see under calamansi)
caldereta (kal-de-ré-ta) [n.] (same as kaldereta)
caldero (kal-dé-ro; dw Span. caldero [caldron]) [n.] (same as kaldero)
caldo Gallego (kal-do gal-yé-go; dw Span. caldo [soup] + gallego [Galician region in Spain)) [n.] Galician stew. A soupy dish that originated in Spain. A potage made of white beans stewed in meat stock (from chicken, beef or pork) added with sliced ham (or splitted ham hock) and diced potatoes, then added with garlic, onions, chorizo (pork sausage), and some green leafy vegetables (turnips, spinach, cabbage, or pichay). Finally, salt and pepper is added to adjust taste. Steps and ingredients in cooking caldo Gallego varies from country to country that adopted this European dish. In the Philippines, processed commercial ham and whatever readily available chorizo and leafy greens are used in cooking this dish.
callos (kal-yos; Spanish origin; dw Span. callo [tripe]) [n.] literally means “tripe.” This also refers to a dish made of cubed ox tripe and knuckles cooked in garlic-tomato sauce with bell peppers.
*callos con garbanzos (kal-yos kon gar-bán-sos; Spanish origin; dw Span. callo [tripe] + arbanzos) [n.] callos cooked with garbanzos (chickpea) and the optional chorizos.
*callos a la Madrileña (kal-yos a la mad-dri-lén-ya; Spanish origin; dw Span. callo + name of place: Madrileña) [n.] tripe of cow, ox, or carabao cooked with garbanzos (chickpeas). (a.k.a. goto con garbanzos)
camachile (ka-màt-tsi-lí) 1. [n.] madras thorn fruit tree and its fruit; 2. [n.] camachile cookie (see under cookies)
camachile cookies (ka-màt-tsi-lí; northern Metro Manila) [n.] camachile cookie (see under cookies)
camaron (ka-ma-rón; dw Span. camarones [shrimp]) [n.] shrimp or prawn
camaron rebosado (ka-ma-rón re-bo-sá-do; Chinese dish with Spanish name; dw Span. camarones [shrimp] + rebosado [bursting]) [n.] battered shrimp or prawn \The shrimps are peeled with its tail intact. Then it is dipped in batter and fried deeply until the coat of batter turns golden brown. This is the Filipino version of Japanese tempura cooked Chinese-style. The secret of making crisp batter with succulent shrimp inside is in the batter. Lightly mixed flour, water, and salt to taste with few pieces of cracked ice. The tiny lumps in flour is needed to make the batter crisp when fried and you use ice to slowly blend water with the flour. However, if you want a bubbly looking batter, mix flour in beaten eggs and add salt to taste.
*camaron rebosado dorado con hamon (dw Span. camarones [shrimp] + rebosado [bursting] + dorado [golden] + jamón [ham]) [n.] fried battered shrimp or prawn with pieces of ham (also spelled as tsitsaron bulaklak)
camaru (ka-ma-rú; Pampangueño orthopteran insect) [n.] a species of mole crickets that abound in the fields of Pampanga. When collected, it can be cooked into a native delicacy by roasting them until crisp or by cooking them adobo-style and is called adobong camaru.
camote (ka-mó-te) [n.] (same as kamote)
Candon calamay (kan-don ka-lá-may) [n.] (see under calamay)
canela (ka-né-la; Spanish origin; dw Span. canela [cinnamon]) [n.] cinnamon, either the bark or the color itself. It is a yellowish-brown spice made from the dried inner bark of a tree or shrub (genus Cinnamomum) of the laurel family. It has a sweet aromatic scent and is used in flavoring bread fillings, cakes, coffee and sauces in some oriental dishes. (Also spelled as kanela)
*canela en polvo (ka-ne-la en pól-bo; dw Span. canela [cinnamon] + polvo [powder]) [n.] ground cinnamon.
*canela en rama (ka-ne-la en rá-ma; dw Span. canela [cinnamon] + rama [branch]) [n.] stick cinnamon
canonigo (ka-no-ni-gó; Spanish origin; dw Span. canonígo [canon]) [n.] meringue topped with custard sauce. This is the Filipino version of the French dessert ile flotante (floating island) or the flat version of brazo de mercedez with no fillings but with generous toppings of custard sauce. Cooking this sweet fluffy dessert requires lot of patience and several trials to master the exact texture and mold. The meringue and the custard sauce are prepared separately. At least eight egg whites, ½ cup white sugar, and 1 teaspoon of baking powder is needed for the meringue. Heat the sugar until it melts (caramelize) into golden color. Pour caramelized sugar in a clean “Bundt pan” (tube pan) or baking pan. Set aside. Then thoroughly beat egg whites until frothy peak is formed. Gradually add sugar and baking powder while beating continuously until consistency becomes stiff. Then slowly pour the beaten mixture into the previously prepared Bundt pan or baking pan lined with caramelized sugar (to make meringue easier to remove after cooking). Put the mold in banyo maria (braine marie) to bake at high temperature (at 350ºF) until golden. Then unmold and invert the newly baked meringue on a plate. For the custard sauce, combine 8 egg yolks (taken from the previously used egg whites), 1 cup milk, 1 cup all purpose cream and some butter. Cook in a double boiler (to avoid burnt) while stirring constantly until the sauce become sticky. Remove from fire and add 1 teaspoon vanilla (or any aromatic flavoring of choice, such as pandan, orange, banana, etc.). European recipe requires adding 1 teaspoon of rum or any bitter-tasting wine (this would slightly cut the sweetness). Finally, make the presentation by placing meringue on a plate filled with sauce to look like a floating island or simply top the meringue with lots of custard sauce. The name cononigo is actually a Spanish word for clergyman. It is thought that this recipe came from a cleric or that a cook made this for his master priest. However, the closest surmise is that canonigo came from the ecclesiastical word “Canon” or the accepted rule in church, particularly the fundamental and essentially unvarying part of the Mass, between the Preface and Communion, that centers on consecration of the bread and wine. If you noticed that meringue resembles bread and the original recipe for custard sauce has wine in it, then you got the logical reason why this dessert is called canonigo.
canton (kan-tón) [n.] (see under pancit)
capuchinos (ka-pu-tsí-nos; Spanish origin; dw Span. capuchino [cappuccino]) [n.] cupcakes dipped in syrup
carabao (ka-ra-báw) [n.] (same as kalabaw; see kalabaw)
*carabao milk mozzarella cheese [n.] (see under keso)
carabeef (ka-ra-bef; Phil. English term) [n.] the meat of kalabaw (carabao) \carabao meat
caramelitos (kar-me-lí-tos; dw Span. caramelo [candy]) [n.] brittle candy made from caramelized sugar with roasted pili nuts, peanuts, or cashew nuts.
caramelo (ka-ra-me-lo; dw Span. caramelo [candy]) [n.] see under asukal
cardillo (kar-dil-yo) [n.] leftover or previously fried fish or sausages, cooked in sautéed garlic, onions, and then fried with tomatoes and beaten eggs.
care-care (ka-ré-ka-ré; Pampangueño dish) [n.] oxtail in peanut stew \Oxtail in peanut sauce \actually, this dish could use all or any of the following meat parts: oxtail, tongue, ears, skin of cow or pig, and sometimes with beef chunks or cuts of chicken. They are stewed with lots of creamy peanut sauce and fresh vegetables consist of tofu (soya-seaweed meat), big slices of eggplant split into halves, long cuts of string beans, whole or large cut of fresh pichay leaves, steamed banana heart cut into big pieces, and the optional toasted rice as topping. The color of the sauce can be enhanced by adding achuete (annatto) seeds. It is served with sidings of sautéed bagoong alamang (shrimp paste) paired with optional sliced green mangoes. The shrimp paste is sautéed and seasoned with a little sugar enough to give it a slight sweetish taste. (In most places throughout the country, the name of this dish is spelled as kare-kare, particularly in Tagalog. but is spelled as care-care in Pampanga because there is no “k” in Capampangan original orthography (Read more about care-care in the comments, see below this page)
carinderia (ka-ren-dér-ya; Tagalog; dw Span. carenderia) [n.] (same as karinderia)
carioca (kar-yó-ka) [n.] skewered galapong balls (sticky rice dough). Galapong balls are the globular mold of rice batter or dough made of finely ground glutinous rice grains. The sticky rice dough is cut into pieces and molded into ping-pong size balls. The rice balls are then fried until its becomes tikoy-like balls. The fried rice balls are coated with caramel (melted brown sugar) then threaded on bamboo sticks. (Also spelled as karyoka)
cascaron (kas-ka-rón) [n.] (see under barbekyu)
cassava flour (ka-sa-ba fla-wor; dw Eng. cassava + flour) [n.] tapioca (see also harina)
cassava kalamay (ka-sa-ba ka-la-may; Bicolano delicacy) [n.] (see under calamay)
cassava pie (ka-sa-ba páy; dw Eng. cassava + pie) [n.] (same as bibingkang cassava; see under bibingka)
castanyog (kas-tán-yog; dw Span. castaña [chestnut nut] + Tag. niyog [coconut]) [n.] roasted chunk of coconut meat that tastes like chestnut. (Also spelled as kastanyog)
castañas (kas-tán-yas; dw Span. castaña [chestnut nut]) [n.] the nut of chestnut, commonly eaten as roasted. The nuts are roasted in kawa (big wide pan) half-filled with tiny gravel. This technique of filling with gravel is used to prevent the nuts from being toasted or quickly burnt. (Also spelled as kastanyas)
castillo (kas-tíl-yo; dw Span. castillo [castle]) [n.] a pile of pastries or cream puffs (a hollow pastry filled with custard or whipped cream) formed like a castle.
casuela (ka-su-wé-la; Laguna dish) [n.] mudfish in soured broth \dalag (mudfish) in soup with kamyas (bilimbi) and mustasa (mustard leaf).
cavan (ka-bàn; Tagalog dry measurement) [n.] one sack of grains, such as rice and corn, the content of which is equivalent to 25 gantas or 75 liters of dry contents.
cavaravan (ka-ba-ra-bàn; Visayas liquor) [n.] honey wine. A liquor that is made from fermented honey.
Cavite barako (ka-bi-te ba-rá-ko; Cavite coffee variety) [n.] (see under kape)
caycay (káy-kay; northern Mindanao delicacy) [n.] (see under cookies)
century egg (sen-tyo-re èg; Chinese egg using English name; dw Eng. century + egg) [n.] a duck egg fermented for at least 100 days (or even more)_by burying it in a clay-like mixture of lime, ash, tea, and caustic soda placed in jar. After the long process, the egg’s albumen (eggwhite) turns brown in color and its yolk became dark gray or black. The fermented egg also emits a very unpleasant odor. The name century is just an exaggeration of the very long fermentation process. The century egg is boiled, peeled, and then cut into thin circular slices and served as toppings for noodles or salad, or as appetizer with a vinegar dip. (a.k.a. pidan).
cerveza (ser-bé-sa; Spanish origin, a beverage; dw Span. cerveza [beer]) [n.] beer (see under alak)
champorado (tsam-po-rá-do; Mexican origin; dw Mex. champorado) [n.] (same as tsamporado; see under lugaw)
charcoal briquette (tsar-kol bre-kít) [n.] (see under uling)
chicharon (tsi-tsa-ron; Mexican origin; dw Amer. Span. chichafrrón [fried pork crackling]) [n.] crackles of fried skin of pig, cow, fish, etc. Artificial chicharon are made flour with the flavor of any kind, such as shrimp, fish, pork, etc. (Also spelled as tsitsaron)
*chicharon laman (Tagalog crackling) [n.] chicharon made of deeply fried pig’s skin with pork meat clinging on the underside of each piece (a.k.a. chicharon baboy special)
*chicharon baboy special (Tagalog crackling) [n.] (same as chicharon laman)
*chicken balat ng manok (Tagalog fried delicacy; dw Eng. chicken + Tag. balat + manok) [n.] crisp chicken skin \the skin of chicken is rolled in flour and egg with some salt, then fried in deep oil till crisp yellowish brown (a.k.a. chicken skin)
*chicharon bituka (Tagalog delicacy; dw Amer. Span. chicharrón [fried pork crackling] + Tag. bituka [intestine]) [n.] pig’s intestine crackling \The intestine of slaughtered pig is cleaned of its content, even inverted to thoroughly clean the inside, then inverted back and cut into few inches long and halved crosswise before it is fried deeply in oil (or lard from pork’s fat) until brown and crisp.
*chicharon kabibe (Tagalog delicacy; dw Amer. Span. chicharrón [fried pork crackling] + Tag. kabibe [empty clam shell]) [n.] chicharon bituka using cutlets of pig’s intestine about an inch long and halved that would curled when fried that it looks like a clam shell when cooked.
*chicharon bulaklak (Tagalog delicacy; dw Amer. Span. chicharrón [fried pork crackling] + Tag. bulaklak [flower]) [n.] fried intestine of chicken, the guts are first cleaned then cut into one or two inches long with splits on one end that would curl and shape like a flower when deeply fried in oil. (also spelled as tsitsaron bulaklak)
*chicharon Guagua (Pampangueño delicacy; dw Amer. Span. chicharrón [fried pork crackling] + name of town: Gugagua of Pampanga province) [n.] pork skin crackles specially prepared in Guagua, Pampanga. It is made of large cut of pork skin with some meat still attached on it, steamed in spiced, briny water, then heated until all the water is gone and eventually fried deeply in its own fat, it is cooked continuously until it becomes crisp
*chichacorn (tsi-tsa-korn; Ilocano delicacy; Amer. Span. chicharrón [fried pork crackling] + dw Eng. corn) [n.] fried corn kernels
*chirol (tsi-ról) [n.] (same as tserol)
*tserol (tse-ról) [n.] fried cow’s esophagus. This gullet is cleaned and split open. It is then cut to 2 or 3 inches long, boiled in water with salt and spices. When cooked, it is drained and then fried in deep oil until golden brown and crisp. It is eaten and tastes like ordinary chicharon. Serve it with spiced vinegar. (also spelled as chirol)
*fish chips (Gen. Santos delicacy; Eng. fish + chip) [n.] (same as fisharon)
*fisharon (fish-sa-rón; dw Eng. fish + Span.chicharrón [fried pork crackling]) [n.] fish skin cracker \A chicharon made of fried skin of some kind of edible matured fish, such as skin from tuna, bangus (milkfish), tilapia (St, Peter’s fish), etc. (a.k.a fish chips in Gen. Santos City)
*tuna skin pop [n.] fisharon that is made with skin of tuna fish (see also fisharon, above)
chichacorn (tsi-tsa-korn; Ilocano delicacy; Amer. Span. chicharrón [fried pork crackling] + dw Eng. corn) [n.] fried corn kernels
chicken adobo (tsi-ken a-dó-bo; dw Eng. chicken + Span. adobar [pickle]) [n.] (same as adobong manok)
chicken afritada(tsi-ken a-fri-tá-da) [n.] (same as apritadang manok; see under afritada)
chicken and pork adobo (tsi-ken and pork a-dó-bo; dw Eng. chicken + pork + Span. adobar [pickle]) [n.] (see adobong manok at baboy under adobo)
chicken Bacolod (tsi-ken ba-có-lod; Ilonggo dish; dw Eng. chicken + city name: Bacolod of Negros Occidental) [n.] grilled half chicken, popularly known to have originated in Bacolod City of Negros Occidental, the chicken is basted with annatto oil sauce and other locally available spices and grilled over hot charcoal embers.
chicken BBQ (tsi-ken bar-be-kyu; dw Eng. chicken barbecue) [n.] (see under barbekyu)
chicken caldereta (tsi-ken kal-de-ré-ta; dw Eng. chicken + Span. caldereta [stew]) [n.] (same as kalderatang manok; see under kaldereta)
chicken crop (tsi-ken kràp; fried delicacy; dw Eng. chicken + crop [n.] (same as buchiron)
chicken inasal (tsi-ken i-na-sál; Ilonggo dish; dw Eng. chicken + Vis. asal [roast]) [n.] (see under barbekyu)
chicken inato (tsi-ken i-ná-tò; Boholano dish; dw Eng. chicken + Boh. ato [our-style]) [n.] (see under barbekyu)
chicken pastel (tsi-ken pas-tel; dw Eng. chicken + Span. pastel [pie]) [n.] chicken meat cooked in cream sauce with carrots, potatoes and sausages.
chicken pop (tsi-ken pàp; Bicolano fried delicacy; dw Eng. chicken + pop [n.] (same as proben)
chicken sisig (tsi-ken sí-sig; dw Eng. chicken + Pampangueño sisig) [n.] sisig dish that uses chicken meat, as the main meat ingredients. The chicken meat is previously grilled and then shredded into pieces.
chicksilog (tsik-si-lóg) [n.] short for “chicken, sinangag, at itlog”,” a breakfast meal of either a fried chicken or chicken adobo, paired with sinangag na kanin (fried rice) and piritong itlog-buo (sunny-side-up fried egg). It also has an optional siding of soysauce with calamansi (Philippine round lime) or spicedvinegar as dipping for the fried chicken.
chicken skin (tsi-ken is-kín; fried delicacy; dw Eng. chicken + skin [n.] (same as chicharon balat ng manok; see under chicharon)
chicken tinola (tsi-ken ti-nó-la; dw Eng. chicken + Tag. tinola [boiled]) [n.] (same as tinolang manok)
chile verde (tsi-le bér-de; dw Span. chile [pepper] + verde [green]) [n.] green pepper sauce, made of siling labuyo. This hot sauce is a concoction of ground hot chili, water, vinegar, sugar, salt, citric acid, and spices for the aroma
chili crab (tsí-li krab) [n.] (same as the spicy crab)
Chinese repolyo (tsay-nes re-pól-yo) [n.] Chinese cabbage (see under pichay) (a.k.a. bok choy)
chirol (tse-ról) [n.] (see under chicharon)
chocolatera (tso-ko-la-té-ra; dw Span. chocoláte [hot chocolate]) [n.] (same as the Visayan batirolan)
chopsuey (tsàp-soy; dw Chin. tsa-sui [various pieces]) [n.] stir-fried vegetables with seafood and meat \Assorted vegetables are stir-fried vegetables mixed with seafood (shrimps, squid, fish fillet, etc.) and sliced meat (pork or chicken). The kind of vegetables conventionally used in making this dish are wide cuts of cabbage, widely sliced carrots, sayote (mirliton pear) and cauliflower. A thick white sauce is added mainly made of water stirred with gawgaw (tapioca) and seasoned with patis (brine from salted fish) or oyster sauce.
chorizo (tso-rí-so; dw Span. chorizo [pork sausage]) [n.] highly spiced pork sausage
*chorizo bilbao (tso-ri-so bil-baw; Spanish origin; dw Span. chorizo [pork sausage] + name of city: Bilbao of Spain) [n.] a sausage with compact consistency of fillings consist of ground pork and fats flavored with strong spices and rather sweet. This sausage is, named after a place called Bilbao, a seaport and industrial city in northern Spain. (a.k.a. chorizo de bilbao)
*chorizo de bilbao (tso-ri-so de bil-baw; Spanish origin; dw Span. chorizo [pork sausage] + name of city: Bilbao of Spain) [n.] (same as chorizo bilbao)
*chorizo macao (tso-ri-so ma-kaw; dw Span. chorizo [pork sausage] + name of place: Macao of Spain) [n.] sausage flavored with Chinese wine. It is often served as fried sausage with dipping of vinegar with crushed garlic cloves and sliced onions or as sahog (meaty ingredient) for pancit, stir-fried vegetables or fried rice. This sausage is named after a place called Macao, a Chinese territory under Portuguese administration forming an enclave in Guangdong Province, southeast of China where it is thought to have been copied by local cuisine or simply because it uses Chinese wine.
chori-burger (tso-ri búr-ger; dw Span. chorizo [pork sausage] + Eng. burger) [n.] short for chorizo burger. A burger filled with fried chorizo.
chuleta de puerco (tsu-le-ta de pu-wér-ko; Mexican origin; dw Span. chuleta ([chop] + Mex. puerco [pork]) [n.] pork chop. This thin slices of pork is often breaded and fried crisp.
chupa (tsu-pá; Tagalog dry measurement; dw Tag. kupa [cupped hands]) contents measured by a scoop of one's cupping hands, a dry measurement equivalent to about 0.375 liter
churros (tsú-ros; Spanish origin; dw Span. churro [strip of fried dough]) deep fried fluted crullers (twisted doughnut).
*churros con chocolate (tsu-ros kon tso-ko-lá-te; Spanish origin; dw Span. churro [strip of fried dough] + chocoláte [chocolate]) literally means churros with hot chocolate.
clavo (klá-bo; Spanish spice; dw Span. clavo [clove]) [n.] clove, a pungent, fragrant spice, used in marinade or as spice garnishing on ham.
cocido (ko-sí-do; Tagalog dish; dw Span. cocido [stew]) [n.] meat and vegetables boiled in broth. The soup is then served separately, often freshly hot from the pot.
cocido (ko-sí-do; Bicolano dish; dw Span. cocido [stew]) [n.] Bicol’s version of sinigang often soured using kalamansi (Philippine lime) juice.
coco (kó-ko; dw Eng. coco [coconut]) [n.] short for coconut
coco coir (kó-ko ko-wer; dw Eng. coco [coconut] + coir) [n.] coco coir dust, a waste product of coconut fiber extraction, often used as material in making potting for ornamental plants and vegetable seedlings. It is also an excellent material for storing green-ripe tomatoes under ordinary room temperature so that their shelf life is extended by at least three weeks. The unblemished tomato fruits are placed in plastic bags in what is called modified atmosphere packaging. The bagged fruits are then stored in a crate or similar container filled with coconut coir dust moistened with water to which a little amount of chlorox (one tablespoon per liter) is added. A few pinpricks are also made on the plastic bags containing the fruits. This simple technology can benefit many farmers in the countryside. When there is a glut in tomato harvest and the price is very low, the farmers can store their tomatoes while waiting for the price to improve.
coco flan (ko-ko flan; Tagalog sweet) [n.] coconut cream caramel
coco sugar (ko-ko syú-gar; dw Eng. coco [coconut] + sugar) [n.] sugar made from freshly gathered tuba (coconut sap) that is immediately cooked and compressed before it turns six-hours old. After all the liquid of the coconut sap has evaporated, what is left is the coconut sugar that looks like muscovado or kinugay
cocomas (ko-ko-mas) [n.] suman flavored with coconut and muscovado sugar
coconut (ko-ko-nát; dw Eng. coco [coconut] + cream) [n.] the coconut tree and its fruit (see under gata)
coconut cream (ko-ko-nát krem; dw Eng. coco [coconut] + cream) [n.] (same as kakang gata; see under gata)
coconut milk (ko-ko-nát meylk; dw Eng. coco [coconut] + milk) [n.] (see under gata)
coconut vinegar (ko-ko-nát bi-ne-gár; dw Eng. coco [coconut] + vinegar) [n.] (see sukang tuba)
cogucon (ko-gú-con; Central Luzon dish) [n.] kinilaw (raw dish) made of skins from freshly slaughtered pig, dog, goat, cow or carabao, with added pieces of meat, intestines and liver, popular in Central Luzon that it is sold in public market in Nueva Ecija
comedor (ko-me-dor; dw Span. comedor [dining rom]) [n.] the dining room of old Spanish stone houses in the Philippines.
congee (kon-jé; Chinese dish; dw Eng. congee [Chinese porridge]) [n.] Chinese broth, gruel, or porridge made of rice boiled in plenty of water.
Congo rice (kong-go ráys) [n.] squid ink-flavored rice topped with calamares rings
cookies (kó-kes; dw Eng. cookie) [n.] cookie, a small, sweet cake made from any kind of flour such as baking flour, tapioca, ground rice, sweet potato flour, and te like. It is molded invarious shapes, but usually flat and baked to become either crisp or chewy. It is sometimes filled, flavored, colored, or has toppings.
*bangbang tahay (bang-bang tá-hay; Muslim cookie) [n.] rice cookie shaped into various kinds of animals or flowers using rice flour as the primary ingredient.
*bañadas (ban-yá-das; Negrense and Ilonggo cookie) [n.] round cookie glazed with melted white sugar
*besos (be-sos; dw Span. besos [kiss]) [n.] tiny cone-shaped meringue cookies often prepared using the left over egg whites from making leche flan. The name besos is the Spanish for “kisses,” and is probably copied after the brand name of famous Hershey’s chocolate drops called “Kisses.”
*broas (bró-was; Quezon and Boholano cookie; dw Span. bruja [witch]) [n.] ladyfinger biscuit. This sweet creamy cookie is the Quezon province’s local version of ladyfingers. It has an elongated flat shaped with rounded ends and convex on top flat side. It brittles easy and has many tiny air cavities inside. This lightweight creamy cookie is traditionally serve with a cup of hot coffee as merienda. In Bohol, it was told by old bakers that broas are as old as the Baclayon Church when the friars ordered the native settlers of Baclayon to use thousands of egg whites to cement the huge stones used for building the church walls. There left thousands of egg yolks and perhaps leftover egg whites. To make use of what were left of the eggs, the locals were given recipes to cook a pastries using many egg yolks and broas was created. Broa-loving Boholanos not only send these delicate finger-like pastries to friends and relatives all-over the world as pasalubong (bring home goodies), but also use this desserts in making mango supreme, tiramisu, and the like. Broas are also given to infants as their first solid food because of its melt-in-the-mouth quality. (a.k.a. brohas. Also spelled as bruwas in Tagalog; bruhas in Quezon)
*camachile cookies (ka-màt-tsi-lí; northern Metro Manila cookie) [n.] a cookie that is shaped like a fruit of camahile tree (similar to a flattened pod of peanut). This cookie is usually served along with a local noodle dish such as pansit luglog and pancit Malabon. (also spelled as kamatsili)
*caycay (káy-kay; northern Mindanao delicacy) [n.] cookies topped with lots of crushed peanuts. It is made of kneaded flour mixed with sugar, vegetable shortening and few salt. The batter is shaped into flat circles and sprinkled with or rolled on lots of crushed peanuts. Then it is baked till brown and crisp.
*dulce prenda (dúl-si prén-da) [n.] a cookie made from arrowroot flour, sugar, carabao’s milk, dayap (local lime), and kondol (white gourd melon).
*galang-galang (ga-làng ga-làng; Pampangueño delicacy) [n.] a cookie with a hole in the middle, similar to doughnut, strung together and traditionally sold outside the church in Guagua, Pampanga.
*kamatsili cookies (ka-màt-tsi-lí; northern Metro Manila cookie) [n.] (same as camachile cookies)
*kinamunsil (ki-na-mún-sil; Ilonggo cookie) [n.] (same as quinamunsil)
*lengua de gato (leng-gwa de gá-to; dw Span. lengua de gato [cat’s tongue] < French langues de chat [cat’s tongue]) [n.] lengua de gato literally means “cat’s tounge” probably because this very thin and delicate cookie is shaped like the tounge of a cat. Usually it is one or two inches long and about two fingers wide with rounded corners. The cookie is so delicate that one must be extra careful in handling or picking it as it would easily crumble. When eaten, this cookie would easily melt in the mouth and noticeably has milky butter taste.
*linga (li-ngá; Davaoeño) [n.] sesame seeds cookie. A flat circular-shaped brown cookie that is sprinkled with lots of sesame seeds all over the top. (a.k.a. longa)
*longa (ló-ngá; Davaoeño) [n.] (same as linga cookie)
*masaprodida (ma-sa-pro-dí-da) [n.] a kind of small round hard cookie.
*pasencia (pa-sén-sya) [n.] wheat drop cookies. A tiny circular, flat and convex-shaped cookie, made from the mixture of wheat flour, cane sugar, beaten eggs, corn starch, baking powder and salt. The mixture is made soggy and placed in an icing bag. Then drops of the mixture is placed in array on the baking pan and allowed to spread flat to the size and thickness similar to that of a softdrink (soda) bottle cap or the size of a.25 centavo coin. It is then baked until dried and crisp. It has been told that its name came from the humility of the host when this cookie is offered to the guest as by saying: “Pasensiya na kayo, ito lang muna.”
*peanut kisses (pé-nat kí-ses; Boholano delicacy; dw from chocolate kisses a product name of Hershey’s) [n.] peanut and egg white cookies. This crunchy, sweet tasting delicacy from Bohol is made with finely crushed peanuts mixed with eggwhites, some brown sugar (cane sugar), milk and vanilla flavor. The ingredients are combined, mixed and blended well. Some coarsely ground peanut is then added to the mixture. The mixture is then cut into small pieces and molded like miniature chocolate hills of Bohol. The molded pieces are arrayed on the baking pan and placed in the oven till it dries and became crisp. The baked pieces are collected and each is wrapped in tinfoil or plastic sheets. It is called peanut kisses because its conic shape is copied from the Hershey’s “chocolate kisses” Thus, peanut kisses is referred to as the local peanut version of this cone-shaped chocolate.
*quinamunsil (ki-na-mún-sil; Ilonggo cookie) [n.] the Ilonggo version of camachile cookies. (Also spelled as kinamunsil)
*rosquillos (ros-kel-yos) [n.] a cookie or sweet biscuit shaped like a circular, flat flower with a hole in the middle.
*star peanuts (is-tár pé-nat; Boholano delicacy; dw Eng. star + peanut) [n.] peanut cookies shaped like a tiny star. The ingredients used and the procedure of baking is exactly similar to that of peanut kisses. This cookies is actually the star-shaped version of peanut kisses.
*uraro (u-rá-ro) [n.] (same as uraru)
*uraru (u-rá-ru) [n.] fragile powdery cookies made from baked arrowroot flour mixed with fresh carabao milk or commercial powdered milk and sugar. This delicacy is shaped into flat circles or molded into flowery design and wrapped in cut-out pieces of papel de Japon wrapper (also spelled as uraro)
corma (kor-máh; Tawi-tawi and Joloanon dish) [n.] (same as kurmah)
corniks (kor-niks; dw Eng corn) [n.] (same as korniks)
cotton candy (ko-ton ken-di; dw Eng cotton + candy) [n.] spun sugar \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.
crema de fruta (kre-ma de frú-ta; Spanish origin; dw Span.crema [créme] + fruta [fruit]) [n.] fruits in cream \Layers of sponge cake or biscuit crusts as base topped with creamy custard filling then followed by another layer of sliced flesh of fresh or preserved fruits such as pineapple rings, halved cherries, and freshly scooped mango pulp (canned mixed fruits drained of its cocktail syrup can also be used). The spread of fruits are melded by gelatin. Any other fleshy and locally available fruits can be added into this dessert as long as it is peeled and cut into slices, artfully and symmetrically arranged on top the créme.
crispy kangkong (kris-pe kang-kong; Tagalog dish) [n.] (see under kangkong)
crispy pata (kris-py; Tagalog dish; dw Eng. crispy + Tag. pata [knuckles]) [n.] (see under pata)
crispy tadyang (kris-py tad-yáng; Tagalog dish; dw Eng. crispy + Tag. tadyang [rib]) [n.] (see under tadyang)
croquetas (kro-ke-tas; Spanish origin; dw Span. croqueta [croquette]) [n.] croquette \In the Philippines, this a small, rounded, or cone-shaped (sometimes rectangular or half-moon shaped) mass of chopped or sliced cooked meat in asado style, fish, burong mustasa (fermented mustard leaves) or any leafy vegetables, ground peanuts, and some hot sauce. The mixture is enclosed in thick mashed potatoes dredged in bread crumbs, and then fried in deep oil until golden and the crust turns crisp. (Also spelled as kroketas)
cuapao (ku-wa-paw; Chinese origin) [n.] (same as kuapao)
cuchinillo asado (kut-tsi-níl-yo a-sá-do; Spanish origin; dw Span. cochinillo [piglet] + asado [roasted]) [n.] (see under litson)
cuchinta (kut-tsin-ta; Tagalog delicacy) [n.] brown rice cake \The rice used in making this gelatinous rice cake is not actually that of brown variety but it is the brown sugar that effected the coloring. The rice cake is made of mixed ground rice, sugar and lye. The mixture is poured in a small or medium-sized shallow concave mold then steamed until it becomes gelatinous. When cooked, it is removed from the mold, and the cuchinta is served and eaten with or without shredded coconut meat. (Also spelled as kuchinta or kutsinta)
curacha (ku-rát-tsa; Zamboanga and Sulu sea crab; dw Span. cucaracha [cockroach]) [n.] spanner crab (sc.name: Ranina ranina) \a deep-sea crab with orange to red colored shell (even when uncooked). In the Philippines, this crab is endemic to the seas of Zamboanga del Sur and Sulu sea (though closely-related species are also found in the Hawaii and the coasts of Australia). So called curacha because this crustacean looks like a huge cockroach. The shell is almost goblet-shaped (the size of a human palm), it has hairy short bristles on the edges, has a pair of large pincers on the sides that extend toward the front, has three sets of legs, two of which are attached on a segmented hard-shelled tail similar to that of lobster but shorter. Curacha can only moves forward and backward, unlike other crabs that moves sideward.

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