Pinoy Food and Cooking Dictionary - D

EDGIE POLISTICO’S encyclopedic PINOY dictionary

filipino food & cooking

Compiled and re-written by Edgie B. Polistico

ALL RIGHTS RESERVED!

last update: Saturday, December 18, 2010 2:38:16 AM

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d

daba – (da-bá; Waray cooking ware) [n.] clay pot \earthen pot (see also palayok) (palayok in Tagalog; paryok in Ilocano; kolon in Cebuano)

dabong sa kawayan – (da-bóng sa ka-wá-yan; Visayan vegetable) [n.] bamboo shoot (a.k.a. ubod sa kawayan in Cebuano)

*ubod sa kawayan [n.] pith of young bamboo, commonly used as vegetable (see also ubod)

dacuykoy – (da-kúy-koy; Quezon snack) [n.] fried macaroni

dahon – (dá-hon) [n.] leaf

*mga dahon [n., pl.] leaves

*udlot [n.] newly sprouting leaf \young leaf

*ganas (ga-nás; Cebuano) [n.] tops (see ganas)

*talbos (talpbos; Tagalog) [n.] tops (see talbos)

*unas (ú-nas; Cebuano) [n.] dried banana leaf that is already brown in color. In some rural areas in Visayas, unas is used in wrapping food or balon (food provision). In Camarines Sur, it is used in wrapping tableya (cacao chocolate tablet).

dahon ng mustasa – (da-hon sa mus-tá-sâ; Tagalog vegetable) [n.] custard leaf (dahon sa mustasa in Cebuano)

dahon ng pamiyenta – (da-hon nang pa-mi-yén-tâ; Tagalog condiment) [n.] laurel leaf (see also paminta) (dahon sa paminta in Cebuano)

dahon ng saging – (da-hon nang sá-ging; Tagalog leaf) [n.] banana leaf. (dahon sa saging in Cebuano)

dahon ng gabi – (da-hon nang gábi; Tagalog vegetable) [n.] taro leaf (dahon sa gabi in Cebuano; dahon han gabi in Waray)

dahon sa saging – (da-hon sa sá-ging; Cebuano leaf) [n.] banana leaf. (dahon ng saging in Tagalog)

dahon sa gabi – (da-hon sa gábi; Cebuano vegetable) [n.] taro leaf (dahon ng gabi in Tagalog; dahon han gabi in Waray)

daing – (dá-ing; Tagalog preserved) [n.] dried split opened fish \The fish is split opened by slicing the body from the back (dorsal side) towards the belly as well as the head from behind towards the lower jaw. The butterflied fish remains connected on the belly side and the lower jaw. It is then completely cleaned of its gills and viscera and dipped in brine (water with salt) and then air dried under the sun until parched and stiff. Other version of daing has the butterflied fish marinated for at least an hour (or to stand overnight) in the mixture of vinegar, soy sauce and lots of minced garlic before drying. Marinaded daing is best if not well dried. Still others want to store or pack their daing still soaked in marinade and drained only when it is about to be cooked, this a version of daing that is never dried. Generally, daing is cooked by frying.

*daing na bangsi (da-ing na báng-si; Visayan and Mindanawanon preserved) [n.] dried flying fish \The fish is cleaved of its gills and innards. Then the flesh is split into halves by slicing from the dorsal side and split to become like a butterfly. The cleaned split fish is marinated in vinegar with garlic, then sun dried, but not so much to retain flesh dampness.

*daing na isdang dapa sa bararawan (da-ing na is-dáng da-pà sa ba-ra-rá-wan) [n.] dried marinated sole fish cooked in coconut milk. (dapa is bilong-bilong in Cebuano)

dalag – (da-lág; Tagalog fish) [n.] mudfish, a kind of freshwater fish (see also isda for the list of other fishes) (halwan in Visayan; arwan in southern Mindanao)

dalandan – (da-lán-dan; Tagalog fruit) [n.] (sc.name: Citrus aurantium) bitter orange \sour orange \Seville orange 
dalanghita – (da-lang-hi-ta; Tagalog fruit)  [n.] tangerine (sc.name: Citrus nobilis and Citrus reticulate, Blanco); A variety of mandarin orange with loose rind  
dalem – (da-lem; Central Luzon dish) [n.] Tarlac version of igado (braised strips of meat and liver). Thin strips of liver, lungs and pork are soaked in vinegar then braised until cooked.

dalayap – (da-la-yap; Ivatan souring agent\fruit) [n.] (see dayap) (a.k.a dukban)

diladila – (di-là dí-là; Palaweño fish) [n.] flatfish. (tampal in Tagalog)

daling-daling – (da-líng da-líng; Misamis Oriental ant) [n.] a species of white winged ants that is considered edible by the locals. It is eaten raw or cooked by roasting or frying

dallangon – (dal-yá-ngon; Bicolano sweet) [n.] (same as the Tagalog panocha)

dalok – (da-lók) [n.] pickled green mango \The green mango fruit is peeled, halved and its seed removed. Then soaked in brine for days.

damahan – (da-ma-hán) [n.] big rectangular plastic container with a handle on top and two openings on both ends of the handle, one is smaller and the other is bigger. The small opening serves as air inlet for smooth displacement of liquid content when poured out through the bigger outlet. It can hold a liquid content equivalent to four galloons. The design of this container is copied from the military’s jerry can.

*jerry can = (n.) A military fuel container that is narrow and flat sided with a capacity of about five-gallon (19-liter) in U.S., or 4.5 imperial gallons in Brit., used for holding liquids, esp. gasoline and commonly installed behind the military vehicle. Also spelled jerry can or jerrican. Also called blitz can

damahuwana – (da-ma-hu-wá-na) [n.] (same as damajuana)

damajuana – (da-ma-hu-wá-na) [n.] demijohn. A large bottle of glass or earthenware, with a narrow neck, usually encased with woven wicker or strips of rattan. It can hold liquid content of about two to four galloons. In Ilocos, it is used to store basi (sugarcane wine) for fermentation or to make sukang Iloco (Ilocano sugarcane vinegar). In Visayas, it is also used to store tuba (coconut wine) to ferment or to become sukang tuba (coconut vinegar). (Also spelled as damahuwana; a.k.a. damahan in Visayas)

dampalit – (dam-pá-lit) [n.] sea purslane (sc.name: Sesuvium portulacastrum). A herb that grows on seashore or side of fishponds. This fleshy herb can be made into achara (pickle).

damuko – (da-mú-kò; Bulakeño crab) [n.] small flat crab that thrives in the nipa swamps. Bulakeños have this crab salted and cooked in tuba (palm wine) and then set on flame.

danggit – (dáng-git; Visayan fish) 1. [n.] rabbit fish (sc.name: Siganus guttatus). A kind of sea fish with white dots on its skin, and has spiny dorsal fin. Also known as unicorn fish; 2. [n.] sun-dried or fresh rabbit fish. To make a sun-dried danggit, an adult rabbit fish is split into butterfly-shaped fillet by splitting from the back of its head down to the tail fin and leaving the abdomen side intact. All the internal organs are removed and the fillet is washed clean, then it is soaked in briny water and air-dried naturally under the heat of the sun until parched and stiff. Dried danggit is cooked by frying or grilling shortly on low to medium heat as it would easily get burn, it must be crisp and crunchy when cooked. (siganid in Tagalog)

danum – (da-núm; Ilocano, Pangasinense, Pampangueño (Capampangan)) [n.] water (tubig in Tagalog, Cebuano, Hiligaynon (Ilonggo), Bicolano & Waray; ig or magig in Maranao; ig in Maguindanaoan)

dapa – (da-pa; Tagalog fish) [n.] local name for both the “Indian halibut” and the “tongue sole” (see also isda for more fishes) (a.k.a. tampal, tampal poki or alupihang dagat in Tagalog; tatampal in Palawan)

dapang kawayan – (da-páng ka-wá-yan; Palaweño fish) [n.] flatfish \halibut. (tampal in Tagalog)

darag – (da-rág; Aklan fowl) [n.] (see under manok)

daral – (da-rál; Sulu delicacy) [n.] rolled and pounded coconut meat

darang – (da-ráng) [n.] dried, smoked fish. The flesh of fish has a blood-red color.

dawa – (da-wa; Cebuano grain) [n.] millet

*kabog (ka-bòg; Cebuano & Negrense grains) [n.] a variety of dawa (millet) that is small, rounded, and dark. This is very rare nowadays and when available it is expensive (a.k.a dawadawa in other Visayan places).

dawadawa – (da-wa da-wa; Visayan grains) [n.] the other Visayan name for kabog (millet) grains.

day-o – (dé o; Pampanga) [n.] (same as day-old chick)

day-old chick – (dé awld tsik; Metro Manila) [n.] crisp fried chick \The chick is from a fertilized duck egg with fully developed chick that is about to hatch on that day or two. The egg is cracked open and the chick is removed from the shell and fried right away in deep oil until crisp and reddish or brownish orange in color. Other version has the chick dipped in batter then fried. (a.k.a. one-day old chick in Metro Manila; day-o in Pampanga)

dayap – (da-yap; Tagalog fruit) [n.] a local lime (sc.name: Citrus auranti,[Ofolia]). A native lime that is used as souring agent for its fragrant aromatic flavor. Its rind can also used in flavoring drinks, kakanin, and some dishes. (biyasong in Butuan; dalayap and dukban in Batanes, suwa bangkit in Tausug; kabayawa in Surigao del sur)

dayok – (da-yòk; Cebu, Leyte, Sorsogon, Capiz and Zamboanga preserved) [n.] fermented salted tripe and intestines of fish \salted entrails of fish kept in sealed glass bottles and allowed to ferment over a long time.

dedos – (dé-dos; Bicolano delicacy) [n.] pili nut candy wrapped in very thin wafer or lumpia wrapper.

delata – (de-lá-ta; tagalog) 1.) [n.] canned goods \canned food \goods in can; 2.) [adj.] canned \in can (nilata in Visayan)

*delatang sardinas (Tagalog) [n.] canned sardines

desiccated coconut – (de-si-ká-ted ko-ko-nàt; dw Eng. desiccate + coconut) [n.] grated coconut meat that is dehydrated to preserved it. When needed in cooking, water is added to it and squeezed to extract the coconut cream or coconut milk.

dikdikan – (dik-dí-kan; Tagalog kitchen tools; dw Tag. dikdik) [n.] (same as the almires)

dilao – (di-láw; Tagalog spice) [n.] (same as dilaw)

dilaw – (di-láw; Tagalog spice) [n.] turmeric (sc.name: Curcuma longa [Linn.]) \curcumin \curry \yellow ginger. It is a ginger-like plant with root that produces yellow dye. It is often used in Filipino cuisine as yellow food coloring or as food seasoning. In Asia, it is a significant ingredient in most commercially manufactured curry powders. Turmeric is coded as E100 when used as food additives and is used to protect foods that would easily get damaged or spoiled when exposed long to sunlight. Its rhizome, in powdered form, is used in medicine and medical scientists found it that turmeric kills tumor cells. (also spelled as dilao; a.k.a. luyang dilaw in Tagalog; duwaw in Boholano; dulaw in Cebuano; kinamboy in other Visayan places; kulyaw or kunig in Ilocano; angay or pangas in Pampangueño (Capampangan); kalawag in Maranao)

dilis – (di-lis; Tagalog small sea fish) [n.] anchovy. One of the safest kind of fish to consume because it has a very low level of mercury content (see also isda for the list of other fishes) (bolinaw in Visayan)

dibang – (di-bang; Ivatan fish) [n.] flying fish (bangsi in Visayan and Mindanawanon)

dinacdacan – (di-nak-dá-kan; Ilocano dish) [n.] (see my comment on June 23, 2019, at the bottom of this page). (Also spelled as dinakdakan)

dinailan – (di-náy-lan; Bicolano preserved/condiment) [n.] ground dry shrimp paste (bagoong alamang) and packed in rolled anahaw leaf, banana leaf, or plastic cellophane sheet. For the big size, it is molded to form like a round cake. This smelly condiment is commonly stored at home by hanging over the stove. Bicolanos used it in flavoring ginataang gabi leaves and ginisang gulay.

dinagat – (di-ná-gat; Visayan process of preserving fish; dw Vis. dagat [sea]) 1.) [adj.] brined in seawater; 2.) [n.] the process of making dried fish wherein the fish is cleaned then simply dipped in pure salty seawater instead of putting salt or dipping in brine solution, then dried by airing under the sun.

dinakdakan – (di-nak-dá-kan) [n.] (same as dinacdacan)

dinaldalem – (di-nal-dá-lem; Ilocano dish) [n.] (same as igado)

dinamulag – (di-na-mú-lag; Zambaleños fruit) [n.] (same as mango de carabao; see under mangga)

dinardaran – (di-nar-da-ràn; Ilocano dish) [n.] dinugoan with crisp intestine. This bloody stew used crisp fried pig’s intestine (chicharon bulaklak na baboy) as its solid ingredient, instead of the conventional cutlets of stewed innards.

dinengdeng – (di-néng-deng; Ilocano dish) [n.] boiled vegetables broth with bagoong (fishpaste) \A dish made of skinned eggplants then sliced into thin strips and boiled in water. Then any other available vegetables, such as patola (sponge gourd), bataw (hyacinth bean) and other green beans are added during cooking. Flavored with bagoong Iloko (fishpaste from munamon anchovies) and the optional broiled fish. Another version of dinengdeng uses malunggay pod instead of eggplant and has sweetish taste. (a.k.a inabraw in Ilocos; bulanglang in central and southern Luzon; las-oy in Cebuano; law-oy in western Leyte)

dinilawan – (di-ni-la-wán; Rizal dish) [n.] catfish with turmeric. The kanduli (catfish)_is boiled in vinegar with dilaw (turmeric roots) and peppercorns. It is then added with previously sautéed garlic, onion, tomatoes. Also added with some sliced eggplants, cutlets of string beans and alagaw (premma leaf). So called dinilawan because of the dilaw (turmeric roots) used in cooking that gives the dish its distinct yellowish color. The word dilaw also means “yellow” color in Tagalog.

dinikdikan – (di-nik-dí-kan; Tagalog food ingredient; dw Tag. dikdik [pound]) [n.] pounded stuff, such as those used in making the orange-colored sauce for pancit luglog. It is consists of shrimp heads, tiny crabs, crayfish that are pounded together with little water to extract the orange-colored juice out from these shellfishes. The sauce can be thickened by adding gawgaw (tapioca) and heated over low fire.

dinorado – (di-no-rá-do) [n.] (see under bigas)

dinuguan – (di-nu-gu-án; Tagalog dish; Fil. dugo [blood]) [n.] (same as dinugoan)

dinugoan – (di-nu-go-àn; dw Fil. dugo [blood]) [n.] blood stew. A soupy dish of blood and viscera. The main ingredients are the blood and innards of slaughtered animal, usually that of pig, chicken, cow, or carabao. The blood is soured with vinegar to help prevent the coagulation. Fine slices of pork, chicken meat, beef, or carabeef (carabao meat) may be added as main ingredient. However, for original version of dinugoan, adding meat is no longer necessary. The innards are first cleaned thoroughly of its waste contents and then chopped into fine cutlets. The mixture of blood and cutlets of viscera is cooked into a soupy dish flavored with aromatic spices. The main ingredients are sautéed with garlic, onions, and ginger, then simmered in blood. To eliminate the stench of the viscera and blood, pungent aromatic spices are added in the cooking such as oregano, peppermint (herbabuena or karabo), bell pepper (atsal), etc.. Customarily, the cook or host complement dinugoan by serving it with puto. (Also spelled as dinuguan in Tagalog)

*dinugoan sa usbong ng sampalok – (Tagalog) [n.] blood stew with young tamarind leaves. Like the usual dinugoan, this dish is cooked by stewing pork innards in pork blood but using young tamarind leaves to give it a sour taste instead of using vinegar. This dish maybe rarely prepared considering that tamarind tree would shed their old leaves only once in a year, usually at summer end.

*dinugoang baka – (Cebuano dish) dish made of blood and the internal organs of butchered cow. (a.k.a. mandunggada)

*mandunggada – (Cebuano dish) (same as dinugoang baka)

*mollo (mól-yo; Ilocano dish) [n.] a brownish and watery version of dinuguan (blood stew) prepared by Ilocanos.

*paklay – (Visayan dish) a blood stew that is consists of blood & intestine of goat, but only that it is drier than the conventional dinugoan (blood stew) when cooked.

dinuldog – (di-núl-dog; Cebuano delicacy) [n.] (same as duldog)

dinun-ag – (di-nún-ag; Boholano staple) [n.] cooked rice \boiled rice \steamed rice (kanin or lutong kanin in Tagalog; kan-on, luto, or nilun-ag bugas in Cebuano; maloto in Bicolano)

dirty ice cream – (dír-te áys-krem) [n.] (see under sorbetes)

diwal – (di-wal; Tagalog and Ilonggo shellfish) [n.] angel wings \angel’s wings shellfish

diwit-diwit – (di-wìt di-wìt; Visayan fish) [n.] hairtail, a kind of fish

dodol – (do-dól; Lanao and Maranao sweet) [n.] sweet sticky rice, similar to calamay. Made from sticky rice (preferably the high quality purple glutinous rice, such as the local Polotan or Daragadong variety) ground with sugar. The produced sweet flour is then mixed with coconut milk. The mixture is cooked in a pan on moderate fire, stirred constantly until cooked and dry, and looks like tikoy (Chinese sticky rice cake) or calamay (Philippine sweetened sticky rice cake). Then it is removed from the pan, allowed to cool then transferred into a bamboo mold to create a solid tubular shape. The molded stuff is then removed from the bamboo mold and wrapped by rolling in banana leaf or palm sheath, and tied on both ends of the roll. Dodol is popular delicacy in Baloi (Lanao del Norte) and Marawi City (Lanao del Sur) that these places have been touted as the “dodol country.” This delicacy is traditionally served on special occasions such as in birthdays, weddings, fiestas, and other social gatherings.

doldol – (dol-dol; Maranao sweet) [n.] (same as dodol)

dolong – (do-long; Tagalog fish) [n.] same as the Visayan mongpong, a tiny translucent anchovy. (see mongpong) (also spelled as dulong)

dorado – (Tagalog fish) [n.] dolphin fish (not dolphin but dolphin fish, sc.name: Coryphaena hippurus) (see also isda for the list of other fishes) (a.k.a. kabayo or mahi-mahi in Tagalog, arayu in Ivatan)

double-dead meat (do-bol dèd met) [n.] (see under karne)

dragon fruit – (dra-gon fruwt) [n.] a kind of cactus food crop. It’s a vine-like species of cactus that thrives in hot climate with a lot of rainfull. This plant is actually native to Central and South America and French introduced it in Vietnam where it was first cultivated in Asia. It is now grown in Thailand, Malaysia, Taiwan, Southeast China, and the Philippines, particularly in Ilocos Norte where the climate condition is very much adaptable. The fruit is said to have a therapeutic properties. A number of food products can be made out of dragon fruits, such as cupcake, ice cream and jam from the flesh and rind of the fruit, lumpiang shanghai, empanadita, and siomai from the dried flowers, soap from its stem, and wine from the extract of its flesh. (saniata in Ilocano)

dried mango – (dráyd máng-go; Cebuano preserved fruit) [n.] (see under mangga)

dudol – (du-dol; Maranao sweet) [n.] (same as dodol)

duga – (dú-ga; Cebuano and Waray) [n.] juice (katas in Tagalog)

dugo – (du-gô) [n.] blood

dugong – (du-gong; Tagalog & Bicolano) [n.] sea cow, a herbivorous mammal that is usually found in estuaries where it can eat grass. It is now nearing extinction. it belongs to the Sirenia taxonomical order. It can reach 8 feet in length, differs from manatee in that it its smaller, has fewer molar teeth and less deep cleft upper lips and upper incisors which are altered into tusk in males. Its meat tastes like a combination of pork and beef, and is a favorite delicacy among Filipino fishermen. Even its bones are coveted, which local folks turn into powder and boil in water as it is believed to cure respiratory ailments. However, it is now illegal in the Philippines to capture and butcher dugong. (ambuhotan in Visayan)

dugos – (du-gòs; Cebuano sweet/condiment) [n.] honey (pulot putyokan in Tagalog)

dukay – (du-kay; Ivatan root crop) [n.] a lesser kind of yam (tugi in Tagalog)

dukban – (dùk-ban; Ivatan souring agent\fruit) [n.] Batanes citrus (see also dayap) (a.k.a dalayap)

dulang – (dú-lang Tagalog furniture) [n.] (see under lamesa)

dulaw – (du-láw; Cebuano spice) [n.] turmeric \yellow ginger (see Tagalog dilaw)

dulce – (dúl-si) [n.] candy (a.k.a. kendi; also spelled as dulsi)

*dulce gatas [n.] milk candy. Same as pastillas de leche

*dulce leche [n.] milk candy. Same as pastillas de leche

*dulce pili [n.] pili candy, a mixture of pili nuts and brown sugar, heated in a big wok until the sugar is melted and becomes the coating to the pili nuts.

dulce de pacencia – (dúl-si de pa-sén-si-ya; Bulakeño candy) [n.] Bulakeño’s version of peanut brittle made from whole peanuts blended in the mixture of melted sugar, butter or margarine and baking soda.

dulce gatas – (dúl-si gá-tas; Negrense’s sweet; dw Span. dulce [candy] + Tag. gatas [milk]) [n.] (see under pastillas)

dulce prenda – (dúl-si prén-da) [n.] (see under cookies)

dulces naranja – (dúl-sis na-rán-ha; Spanish origin; dw Span. dulce [candy] + naranja [orange]) [n.] oranges preserved by heating in sugar syrup. It is served as dessert or something to go with the roasted meat, such as the roast pork or roast duck.

duldog – (dul-dog; Cebuano delicacy) [n.] taro roots stewed in coconut milk sweetened with sugar. (a.k.a. dinuldog)

dulong – (du-long; Tagalog fish) [n.] (same as dolong; see Visayan mongpong)

dulsi – (dul-si) [n.] (same as dulce)

duma – (dú-ma; Visayan crop) [n.] any root crop that is the staple food.

dumalaga – (du-ma-lá-ga; Tagalog fowl) [n.] (see under manok)

dumalagahay – (du-ma-la-gá-hay; Visayan fowl) [n.] (see under manok)

duman – (du-man; Pampangueño delicacy) [n.] (see under pinipig)

dumog – (du-móg; Bicolano) [adj.] not dry \wet (basa in Tagalog, Cebuano, Boholano & Hiligaynon; hulos or mahulos in Waray; nabasa in Ilocano; iwasan in Maguindanao)

basa – (ba-sâ; Tagalog, Cebuano, Boholano; hiligaynon) [adj.] not dry \wet (dumog in Bicolano; hulos or mahulos in Waray; nabasa in Ilocano; iwasan in Maguindanao)

dungon – (dú-ngon) [n.] looks like a large nut that comes from a tree that grows near the shore as in mangrove areas, or in higher lands. The dungon fruit is split open and its powdery pulp is scraped and added to the meat of fish, as in kinilaw, to remove the fishy taste and smell, as well as to add a pleasant acridity in taste. It is said also to be an anti-diarrhea remedy

durian – (dúr-yan) [n.] durian tree and its fruit (sc.name: Durio zibethinus, of the bombax family). It bears oval to spherical shaped fruits that is spiny, with spikes that are similar to that of the jackfruit but bigger and firmer. When ripe, it emits strong nasty odor and its pulp that stick around the big seeds tastes creamy and sweet. Hence, it is referred to as the fruit that “smells like hell, but tastes like heaven.” (also spelled as duryan)

*durian candy (Davao) [n.] a candy made of pulp from ripe durian fruits, sugar, glucose, and milk. The ingredients are mixed well and cooked in a pan, simmered till it become like a dough. The cooked candy dough is laid and spread flat on the table. It gradually harden as it cools down. While it is not so hard, the flattened dough is sliced into tiny bars. Each cutlet or sliced bar is then wrapped in a plastic sheets or papel de Japon (Japanese paper).

duro-duro – (du-ro du-ro; Nueva Ecija delicacy) [n.] skewered caramel-coated rice balls, made from galapong (wet ground rice) of sticky rice that is soaked overnight in water, drained, then ground. The rice dough is molded into ping-pong size balls, which are flattened by slightly pressing between the palms, then fried in deep oil. When balls turn somewhat translucent, sugar is sprinkled on them while frying continues, allowing the sugar to caramelize and coat the rice balls. When done, at least three of these caramel-coated rice balls are skewered together in one barbecue stick, then it is served.

duryan – (dúr-yan) [n.] (same as durian)

duwaw – (du-waw; Boholano flavoring) [n.] yellow ginger (see Tagalog dilaw)

dyalok – (dya-lòk; Maranao dish) [n.] chicken cooked with palapa (a blend of grated coconut, bird’s eye chili, chopped shallots, and ginger)



Written by Edgie Polistico. (Copyright 2008-2010 ALL RIGHTS RESERVED). Posted here is the 4th Update (2010). Latest copy is now a book published by ANVIL Publishing (2016), which is ten times more updated with 10,000 more entries than what is posted here. The book was chosen among "World Best Culinary Books" in the international 22nd Gourmand Book Awards. The book also won Best Book On Food in the 36th National Book Awards (2017), and lately, it won the 39th Gintong Aklat Awards (2018). (Click right column banners to get your copies or CLICK HERE NOW.)