Pinoy Food and Cooking Dictionary - P

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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P

paakam – (pa-á-kam; Visayan dish) [n.] chicken rice with blood. Slices of chicken meat are cooked along with rice. When it boils, chicken blood is added and then seasoned with some salt to taste. Few leaves of mintpepper and lemon grass can also be added to add aromatic flavor.

paa – (pá-a; Visayan meat cut/meat part) [n.] thigh or upper leg, a cut of this meat (hita in Tagalog)

*paa ng manok (Tagalog meat part/meat cut) [n.] lower half leg of chicken \chicken leg (as uncooked cut of this part of chicken) \drumstick (if cooked, specially if fried)

*paa sa manok (Visayan meat part/meat cut) [n.] (same as paa ng manok)

paborita – (pa-bo-rí-ta) [n.] (see under biskuwit)

paciencia – (pa-sén-si-ya) [n.] (same as pasencia; see under cookies)

pacpak – (pak-pak; Ilocano dish) [n.] fried pig’s ear. The ears of slaughtered pig are shavened and cleaned, then it is fried deeply in oil till crisp. It is served with a dip made of sukang Iloco (Ilocano sugarcane vinegar) or any other spiced vinegar.

pacumbo – (pa-kúm-bo; Negrense and Laguna snack) [n.] (same as pacumbo nga lubi)

pacumbo nga lubi – (pa-kúm-bo nga lu-bì; Negrense and Laguna snack) [n.] coconut fritter rolled in sugar

padas – (pa-das; Pangasinan preserved) [n.] rabbit fish made into bagoong when in juvenile stage. (see also isda for the list of other fishes)

padas – (pa-das; Ilocano fish) [n.] ziganid fish, a kind of sea fish that is little and flat with a silvery skin (see also isda for the list of other fishes)

padian – (pa-di-án; Maguindanaoan) [n.] (same as the Tagalog palengke)

paella – (pa-él-ya; Spanish origin) [n.] a Spanish rice dish flavored with saffron, and mixed with or topped with slices of cooked meats, vegetables, and originally uses sautéed or braised seafood such as clams, oyster, mussels, prawns, shrimps, and crabs. Mostly these crustaceans are partly with their shells. Cooked squid and sliced meat of big fish are also added. Later on, other versions use meat toppings in the assortment of chicken, pork and meat of big fish. These seafood and meat toppings are braised, grilled or fried (Also spelled as paelya).

*Kinds of paella include:

*paella al horno con queso - baked paella with cheese topping, chicken breast, roasted sweet bell pepper.

*paella de almejas, jamon Serrano y chorizo - paella with clams, Serrano ham and sausage

*paella de esperragos y queso Manchego - asparagus and Manchego cheese paella

*paella de bacalao - paella that uses dried salted codfish as main seafood ingredient

*paella Calamba - a local version of paella prepared in Calamba, Laguna.

*paella de championes - mixed mushrooms paella sprinkled with Serrano ham.

*paella de cordero - paella that uses the lamb meat as the main meat ingredient

*paella de gambas - paella that uses “gambas” (prawn) as the main seafood ingredient

*paella de pollo y gambas chicken and shrimp paella with red and green bell peppers

*paella fideua - paella with saffron-flavored noodles

*paella Manileña - paella in Manila, made of savory rice with seafood that are available in local market. The seafood`s broth is used in cooking the rice, and then cooked seafood are placed on top the steamed rice

*paella negra - a black-colored version of paella, it uses squid ink as coloring, topped with assorted pieces of seafood (a.k.a. arroz con su tinta).

*paella pinakbet - Ilocano version of paella that is a combination of conventional paella and is topped with assortment of large vegetable cuts that were cooked pinakbet style

*paella sotanghon - replaces the steamed rice grain with cooked sotanghon noodles (vermicelli), topped with assortment of seafood

*paella Valencia, or paella Valenciana (Spanish origin - Valencia, Spain) - paella with pork, chicken, seafood, and vegetables.

*paella vegetariana (Ilocano dish) - vegetarian paella

*pinakbet paella (pi-nak-bet; Ilocano dish) [n.] a medley of usual pinakbet vegetables sautéed in cooked rice and bagoong with generous slices of bagnet, presented on the table with the influence of Spanish paella.

*arros con su tinta – same as paella negra

paellera – (pa-el-yé-ra) [n.] the pan used in cooking paella

paelya – (pa-el-ya) [n.] (see paella)

pag-ad – (pág-ad; Waray taste) [adj.] salty (a.k.a. mapag-ag in Waray; parat in Cebuano; maalat in Tagalog)

paga – (pa-gô; Maguindanaoan) [n.] pomelo (sc.name: Citrus maxima) (see also prutas for list of other fruits) (a.k.a. bugkot in Maguindanaoan; buongon, baungon or buluongon in Cebuano; suha in Tagalog; pugo in Maranao)

pagana – (pa-gá-na; Waray) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (a.k.a. pampagana in Waray; pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pangpagana in Bicolano; pangpaimas in Ilocano; panpagana in Pangasinense; lano sa aiog in Maranao; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

pagbusa – (pag-bu-sá; Tagalog) [v.] to toast lightly in a pan

pagbuyok – (pag-bú-yok; Cebuano; dw Ceb. buyok [boil & stir]) [v.] cook rice or corn in boiling water and stir it in regular intervals \stir rice while it is being cooked \stir the rice.

pagbabad – (pag-bá-bad; Tagalog; dw Tag. babad [soak]) [v.] to soak or to marinate (a.k.a babad in Tagalog; paghumol in Cebuano)

paghumol – (pag-hú-mol; Cebuano; dw Ceb. humol [soak]) [v.] to soak or to marinate (a.k.a humol in Cebuano; babad or pagbabad in Tagalog)

pagi – (pa-gi) [n.] stingray \ray, a kind of flat fish in the sea with a body shaped like a kite with a whip-like tail. Pagi includes the “devilfish” and “manta ray” (see also isda)

pagkain – (pag-ká-in; Tagalog) [n.] food (pagkaon or kalan-on in Cebuano; pagkaon in Ilonggo; karan-on in Waray)

pagkaon – (pag-ká-on; Cebuano and Ilonggo) [n.] food (a.k.a. kalan-on in Cebuano; karan-on in Waray; pagkain in Tagalog)

paho – (pa-ho) [n.] (same as pajo)

pajo – (pa-ho) [n.] (sc.name: Mangifera altissima), a variety of very small mango fruit. It is tart and sour when still green and unripe that sometimes it is used to sour kinilaw, or to add sourness to a mild or not-so-sour vinegar. It is also made into burong mangga (pickled mango) or minced and mixed in dipping sauce. (also spelled as paho; a.k.a pahutan in Tagalog)

pait – (pa-ìt; Tagalog, Cebuano, Boholano & Waray taste) [adj.] bitter (a.k.a. mapait)

pakaluglog – (pa-ka-lúg-log; Tagalog dish; dw Tag. kalog [jerk]) [n.] (see under paksiw)

pakam – (pa-kam) [n.] chicken with radish in vinegar. Slices of chicken meat are cooked in vinegar with peeled and sliced labanos (radish), slices of sibuyas (onion), and crushed cloves of bawang (garlic) and seasoned with some salt to taste.

pakaplog – (pa-kap-log; Tagalog meal; dw Tag. pandesal + kape + itlog) [n.] The shortened vernacular name of typical Pinoy breakfast meal consists of pandesal (salt bread), kape (coffee) and pritong itlog (fried egg). The egg is often fried sunny-side-up and most likely stuffed in the pandesal bread that is sliced or split by hand, as if a sandwhich.

pakaskas – (pa-kàs-kas) [n.] a sweet spread made from the sap of buri tree (raffia) or raw sugar similar to panocha (molded raw sugar). It is wrapped in nipa or coconut palm leaves intricately woven in cylindrical shape. Packs are stored or sold in a stack of about four to six cylinders that are tied together making them to look like a fiambrera. Pakaskas is good to eat with warm steamed rice or boiled root crops.

pakbet – (pak-bet) [n.] (see under pinakbet)

pakdol – (pak-dol; Waray dish) [n.] soupy dish of boiled marrow-rich cow’s kneecap and leg bone mixed with leafy vegetables (see also bulalo) (bulalo in Tagalog & Batangueño)

paklay – (pák-lay; Visayan dish) 1. [n.] dry version of blood stew (see under dinugoan); 2. [n.] pork, beef, or goat’s meat braised and soured with balingbing (star apple), unripe pineapple and iba (bilimbi).

pako – (pa-kó; Tagalog and Cebuano vegetable) [n.] fern \fiddlehead fern (sc.name: Atbyrium esculentum), a species of ferns with edible young, coiled frond, eaten as a vegetable. Only the tops of young frond is used in cooking or made into salad. Fully grown fern leaf already has a sturdy frond and no longer suitable for eating, but perhaps it can be used for decorating the table setting, the dining area, and on the stage. (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables)

*humamon – (hu-ma-mon; Ivatan vegetable) [n.] shoots from the pakpak lawin fern

*pakpak lawin – (pak-pak la-win; Tagalog vegetable) [n.] a fern popularly grown in Manila gardens. Its shoots or young leaves, is added to beef nilaga or fish soup. It has a crunchy texture and nutty flavor

pako salad – (pa-ko sa-lad) [n.] fern salad, tops of fern plant dipped in vinegar with crushed garlic, slices of onions and other spices

pakpak – (pa-kô; Tagalog bird’s body part) [n.] wing (pako in Visayan)

pakpak lawin – (pak-pak la-win; Tagalog vegetable) (see under pako)

paksiw – (pak-siw; Tagalog dish) [n.] fish or meat cooked in vinegar with little water, salt, garlic, peppercorn, laurel leaf, and other spices. A very simple version of paksiw use only garlic and laurel leaf as spices (see also inun-onan) (inun-onan in Visayan; piyalam in Tausug)

*paksiw na isda (pak-siw na is-dà; Tagalog dish) [n.] generally, any kind of fish cooked in vinegar. Bawang (garlic), luya (ginger), siling haba (finger chili), and some salt are the most commonly used seasoning for this dish. Other spices that can be added are pamienta dahon (laurel leaf), pamienta buto (peppercorn), sibuyas (onion). For added aroma, leaves of mangga (mango) or bayabas (guava) can also be used in cooking paksiw na isda. The leaves also serve another purpose: when placed as lining at the bottom of the pot, they prevent the fish from sticking to the pot; or when used as fish wrapper, they would prevent the fishes from sticking each other. (inun-onan nga isda in Cebuano)

*paksiw na bangus (pak-siw na ba-ngús; Tagalog dish) [n.] milkfish cooked in vinegar, crashed garlic and choice of other spices such as ginger, finger chili or peppercorn, then salt is added to season the taste. (inun-onan nga bangus in Visayan)

*paksiw na plapla (pak-siw na plá-pla; Tagalog dish) [n.] big tilapia cooked in vinegar.

*paksiw na tulingan – (Tagalog dish) [n.] tulingan (tuna bonito) cooked in vinegar seasoned with crushed garlic, ginger, paminta dahon (laurel leaf) and paminta buto (peppercorn) and salt to taste. The fish can be wrapped in mango leaves or banana leaf to keep it from sticking from the pot or to each other, as well as to add aroma to the dish. (a.k.a. sinaing na tulingan in Batangas)

*humoy-humoy (hu-moy hú-moy; Antique) [n.] anchovies cooked pinaksiw-style in Antique where the anchovies are blanched in boiling vinegar seasoned with spices (see also humoy-humoy)

*inon-on (i-nón-on; Bicolano dish) [n.] fish paksiw that is almost dry due to simmering.

*pakaluglog (pa-ka-lúg-log; Tagalog dish; dw Tag. kalog [jerk]) [n.] live hito (catfish) or dalag (mudfish) cooked in vinegar. The name pakaluglog is from the Tagalog word kalog or alog, which means “jerking” and “shaking” referring to the movement and the sound produced by the struggling live fishes that are thrown into the pot filled with boiling spiced vinegar. The live fishes would keep on jerking, jumping, and wriggling until it dies and gets cooked inside the pot. The cooked dish is similar to the paksiw na isda (fish cooked in vinegar) with flesh that is stocky and chunky due to the stress experienced by the fish. Crushed ginger and garlic can be used as aromatic seasoning that is effective in eliminating the fishy odor, and some salt added to taste. (a.k.a. palundag in Tagalog)

*palundag (pa-lun-dàg; Tagalog dish; dw Tag. lundag [jump]) [n.] the other name for pakaluglog dish. Derived from the Tagalog word lundag, which means “jump” as the struggling live fishes that are thrown into the pot filled with boiling spiced vinegar would keep on jumping inside until it dies and gets cooked (a.k.a. pakaluglog in Tagalog)

*litson paksiw (lit-tsòn pak-síw; Tagalog dish) [n.] pickled leftover roasted pig or roasted chicken. The leftover lechon (roasted meat) is braised in the mixture of vinegar, soysauce, bayleaf, pepper corn, garlic, some water and sugar. It is simmered for at laest half an hour or more until half of the liquid has evaporated off. (a.k.a. lechon adobo)

*paksiw na litson (pak-siw na lit-són) [n.] (same as litson paksiw)

*paksiw na pata (pak-siw na pá-ta) [n.] pickled pig’s legs, knuckles or hocks. The meat are chopped then boiled in vinegar with crushed garlic, toyo (soy sauce), some brown sugar, puso ng saging (banana blossoms that is previously boiled and sliced) and/or half-fried unripe saba bananas. (a.k.a. estofada)

PAL – (pal) [n.] barbecued chicken wings, so called after the country’s flag carrier airlines, the Philippine Airlines that uses the acronym “PAL”

palakang bukid – (pa-la-kang bú-kid; Tagalog animal) [n.] edible specie of frog that thrives in swamp areas or ricefields

palad flakes – (pa-lad flakes; Bicolano dried fish) [n.] kind of dried fish in Bicol

palaman – (pa-la-man; Tagalog stuffing) [n.] spread \sandwich spread

*palaman na mani (pa-la-man na ma-ni) [n.] peanut butter

*palaman na mantikilya (pa-la-man na man-ti-kíl-yaq) [n.] butter spread

palapa – (pa-lá-pa; Maranao condiment) [n.] a mixture of thinly chopped sakurab (Muslim scallion), lots of finely sliced bird’s eye chili, pounded layo pagirison (ginger), and some toasted grated coconut. They are combined, pounded, then stored in a garapon (small glass jar with cap). When needed in cooking, it is sautéed first and spoonful of condensed milk is added before it is used as seasoning to a particular dish. Palapa is an ever-present essential ingredient in the Maranao cuisine, it would transform the Muslim dishes to become enticingly reddish in color with much piquancy in taste. It is peppery hot that more often the bicol expess of Bicolandia could not much.

palaw – (pá-law; Visayan root crop) [n.] (sc.name: Cyrtosperma merkusii) a large, vigorous growing aroid, the tubers and leaves of which are eaten, especially in times of food shortage or when there is crisis such as in war, drought, or famine (kayos in Cotabato)

palay – (pá-lay; Tagalog grain) [n.] unhusked rice grains \unmilled rice grains. When husked, either by pounding or by milling, the husked grains is called bigas or bigas palay in Tagalog, or bugas humay or bugas in Visayan. (see also the Tagalog bigas or the Visayan bugas) (tipasi nga humay in Cebuano)

palay – (pá-lay; Tagalog plant) [n.] the rice plant (see also bigas) (a.k.a halamang palay in Tagalog; tanom humay in Cebuano)

palayok – (pa-la-yók; Tagalog cooking ware) [n.] earthen pot \clay pot. This pot is made of molded clay then dried by baking in high temparature inside the kiln. Clay pot is widely used before and during the Spanish colonization era in the Phippines. Rice were cooked in the clay pot by the same way it is cooked in the present kaldero (cast iron cooking pot). Paksiw, adobo, sinigang, kare-kare, tinola, and other soupy dishes were also cooked using the clay pot before. Now, the clay pot are only used in some restaurants or carinderias (eateries) as ornamental serving pots to highlight the Filipino ambiance in food presentation. But actually, the food are originally cooked in cast iron or metallic pots, The dish is then transferred to the clay pot when it is served in the dining table or diplayed in the counter. (kolon in Cebuano; daba in Waray; paryok in Ilocano)

*kuran – (ku-ran) [n.] a pre-Hispanic clay pot used in cooking soup or soupy dish

palek – (pa-lek; Ivatan wine) [n.] Ivatan distilled sugarcane wine (see also under alak)

palengke – (pa-léng-ke; Tagalog, Pampangueño (Capampangan) and Davaoeño) [n.] market, either the wet market or dry market, or both \public market \marketplace \mart (a.k.a. pamilihan in Tagalog; merkado or tiyangge in Cebuano and Boholano; tiyanggi in Ilocano; merkado in Hiligaynon (Ilonggo), Bicolano and Waray; tindaan in Pangasinense; padian in Maguindanaoan; tabu in Samal)

*taboan (ta-bo-án; Cebuano) [n.] trading center \trade center \barter place

*bagsakan (bag-sá-kan; Tagalog) [n.] trading center where goods or commodities would arrive and are sold in bulk.

*talipapa (ta-li-pa-pà; Tagalog & Waray) [n.] a cluster of small huts or shacks that serves as stalls where fish, meat, vegetables and other foods and household goods are sold \informal marketplace

*flea market = (n.) open space market.

palitaw – (pa-li-táw; Tagalog snack) [n.] flat-shaped sticky rice cake made from galapong (ground rice) cooked by dropping a scoop of galapong in a boiling water and simmer until it becomes sticky and gummy like tikoy and holds its shape. So called palitaw because when cooked, it would surface and float (litaw in Tagalog) on the boiling water. It is then removed from the boiling water and then rolled in refined white sugar mixed with fine bits of crushed peanuts or roasted sesame seeds. It is served with topping of shredded meat of quite matured green coconut fruit. (butangan in Muslim Mindanao)

paliya – (pa-li-yá; Boholano vegetable) [n.] bitter gourd (see also the Cebuano ampaliya)

palos – (pa-lós; Tagalog freshwater fish) [n.] (sc.name: Synbranchus bengalensis) freshwater eel \river eel. The species of eel found in freshwater, such as in river, lake and pond. It is cooked as paksiw na isda (fish in vinegar), adobong isda (pickled fish), pritong isda (fried fish), or ginataan na isda (fish in coconut milk). (see also isda for the list of other fishes) (kasili in Cebuano, Boholano & Hiligaynon (Ilonggo))

palundag – (pa-lun-dàg; Tagalog dish; dw Tag. lundag [jump]) [n.] (see under paksiw)

pamahaw – (pa-má-haw; Cebuano, Boholano and Waray meal) [n.] breakfast (agahan or almusal in Tagalog)

pamapa – (pa-ma-pà i-túm; southern Mindanao (Muslim) dish) [n.] turmeric, ginger, onions, garlic & pepper pounded with grilled grated coconut meat. A kind of condiment prepared for seasoning Muslim dishes in southernmost part of Mindanao, particulary in Tawi-Tawi and Sulu.

pamatid uhaw– (pa-ma-tìd u-háw; Tagalog) [n.] thirst quencher. Any drink or juicy fruit that is capable of quenching one’s thirst. (tambal sa uhaw in Cebuano)

pamienta – (pa-mi-yén-tà; Tagalog condiment/spice) [n.] (same as paminta) (see paminta)

pamilihan – (pa-mi-lí-han; Tagalog) [n.] (same as palengke)

paminggalan – (pá-ming-ga-lan; Tagalog; dw Tag. tinggal [storage] or pinggan [plates]) [n.] a box-type shelf or rack for keeping utensils and dishes in the kitchen, often made of wood or bamboo, but now it can also be of other materials such as iron grille, thick wires, aluminum frame, or glass panels, and sometimes installed with screen to keep food away from flies and other insects. (a.k.a. banggerahan or banggera in Tagalog)

paminta – (pa-min-tà; Cebuano, Boholano & Waray condiment/spice) [n.] the paminta dahon and the paminta liso (see also panakot for other Cebuano condiments)

*paminta dahon [n.] laurel leaf (sc.name: Laurus nobilis) \bay leaf, commonly used to add aromatic flavor without affecting the taste of the dish. One of the main spices used in cooking adobo and paksiw. (dahon ng pamiyenta or pamienta dahon in Tagalog)

*paminta liso (Visayan) [n.] peppercorn, it is a small, dark, round seeds that is pungent and aromatic, commonly used in cooking soupy dish as flavor enhancer. Freshly crushed or ground peppercorn exudes strong flavor. Ideally, use ground pepper when cooking is about to end to have its strong aroma and flavor (buto ng pamiyenta or pamienta dahon in Tagalog)

*paminta liso nga itomon (Visayan) [n.] black pepper

*paminta liso nga puti (Visayan) [n.] white pepper

*pamienta buto (Tagalog) [n.] peppercorn. (Same as the Visayan paminta liso)

*pamienta, butong itim (Tagalog) [n.] black pepper

*pamienta butong puti (Tagalog) [n.] white pepper

*pamientang buo (Tagalog) [n.] whole peppercorn

*pamientang durog (Tagalog) [n.] ground peppercorn

pamiyenta – (pa-mi-yén-tà; Tagalog condiment/spice) [n.] (same as paminta) (see paminta)

pampaalsa sa tinapay – (pam-pa-ál-sa sa ti-ná-pay) [n.] leaven \leavening

pampaasim – (pam-pa-á-sim; Tagalog ingredient) [n.] souring ingredients. (pampaaslom in Cebuano)

pampaaslom – (pam-pa-ás-lom; Cebuano ingredient) [n.] souring ingredients (pampaasim in Tagalog)

pampagana – (pam-pa-gá-na; Tagalog, Cebuano, Hiligaynon, (Ilonggo), Waray & Pampangueño (Capampangan)) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (a.k.a pagana in Waray; pangpaimas in IIocano; pangpagana in Bicolano; panpagana in Pangasinense; lano sa aiog in Maranao; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

pampainit ng sikmura – (pam-pa-í-nit nang sik-mú-râ; Tagalog) [n.] any food or drink that would make the stomach or body warm. Mostly, it refers to hot beverage (coffee, chocolate, tea, etc.), hot soup, hot lugaw (porridge), and other still hot freshly cooked food. (pampainit sa tiyan in Cebuano & Boholano)

pampainit sa tiyan – (pam-pa-í-nit sa ti-yán; Cebuano & Boholano) [n.] (same as the Tagalog pampainit ng sikmura)

pampalami – (pam-pa-la-mî; Visayan) [n.] flavoring \relish \food enhancer

pampasabor – (pam-pa-sa-bór; Palaweño) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpagana in Bicolano; panpagana in Pangasinense; pangpaimas in Ilocano; lano sa aiog in Maranao; papebkapkia sa nanam in Maguindanaoan)

pampatamis – (pam-pa-ta-mís; Tagalog additive) [n.] sweetener (pampatam-is in Visayan)

pampatam-is – (pam-pa-tám-is; Visayan additive) [n.] sweetener (pampatamis in Tagalog)

pamplina – (pam-plí-na) [n.] oxtail or pig’s hock stew with sliced bellpepper, potatoes, garbanzos (chickpeas) or string beans

pamutat – (pa-mu-tat; Pampangueño (Capampangan) delicacy; dw Tag. putat) [n.] an aperitif, side dish, or appetizer \hors d’oeuvres

pan – (pán; Cebuano & Boholano; dw Span. pan [bread]) [n.] bread. Same as the Tagalog tinapay. (see tinapay)

pan Americano – (pan a-me-ri-ká-no; dw Span. pan [bread] + Americano [American]) [n.] a block of a rectangular loaf of sliced bread (see also under tinapay)

pan barritas – (pan ba-rí-tas; dw Span. pan [bread] + barra [bar]) [n.] (see under tinapay)

pan de agua – (pan de ág-wa; dw Span. pan [bread] + agua [water]) [n.] (see under tinapay)

pan de aragon – (pan de a-ra-gón; dw Span. pan [bread] + Aragón) [n.] (see under tinapay)

pan de bonete – (pan de bo-né-te; dw Span. pan [bread] + bonete [bonnet]) [n.] (see under tinapay)

pan de caña – (pan de kán-ya; dw Span. pan [bread] + caña [cane]) [n.] (see under tinapay)

pan de coco – (pan de kó-ko; dw Span. pan [bread] + Eng. coconut) [n.] (see under tinapay)

pan de limon – (pan de li-món; dw Span. pan [bread] + limón [lemon]) [n.] (see under tinapay)

pan de monja – (pan de móng-ha; dw Span. pan [bread] + monja [nun]) [n.] (see under tinapay)

pan de Navarro – (pan de na-bá-ro; dw Span. pan [bread] + Navarro [from Navarre]) [n.] (see under tinapay)

pan de sal – (pan-de-sál; dw Span. pan [bread] + sal [salt]) [n.] same sa pandesal (see under tinapay)

pan de San Nicolas – (pan de san ni-ko-lás; dw Span. pan [bread] + San Nicolas [St. Nicole]) [n.] (see under biskuwit)

pan de suelo – (pan de su-wé-lo; dw Span. pan [bread] + suelo [low ground]) [n.] (see under tinapay)

pan de Vienna – (pan de bi-yé-na; dw Span. pan [bread] + Vienna [capital of Austria]) [n.] (see under tinapay)

panaderia – (pa-na-dér-ya; Tagalog; dw Span. panaderia) [n.] bakery (also spelled as panaderya)

panaderya – (pa-na-dér-ya; Tagalog; dw Span.. panaderia) [n.] (same as panaderia)

pandesal – (pan-de-sàl; dw Span. pan [bread] + sal [salt]) [n.] (same as pan de sal; see under tinapay)

pandesal de suelo – (pan de su-wé-lo; dw Span. pan de sal [salt bread] + suelo [ground]) [n.] (see under tinapay)

pan gaseosa – (pan gas-yó-sa; dw Span. pan [bread] + gaseosa [airy]) [n.] (see under tinapay)

panaksan – (ma-ká-ong; Cebuano & Boholano ware) [n.] big and deep bowl, often used for serving soupy dish or gruel (makaong in Waray; mangkok in Tagalog).

panaderia – (pa-na-dér-ya; dw Span. panadería [bakery]) [n.] bakery (also spelled as panaderya)

panaderya – (pa-na-dér-ya; dw Span. panadería [bakery]) [n.] (same as panaderia)

panakot – (pa-ná-kot; Visayan condiment) [n.] seasoning \condiment \spice (lamas in northeast Mindanao)

*ahos (á-hos; Cebuano spice\condiment) [n.] garlic

*luy-a (lúy-a; Cebuano spice\condiment) [n.] ginger

*paminta (pa-min-tà; Cebuano spice\condiment) [n.] the paminta dahon and the paminta liso (see under paminta)

*sibuyas (si-bú-yas; Cebuano spice\condiment) [n.] purple shallot \scallions (see also under sibuyas)

*sili [n.] chili \pepper \chili pepper \hot pepper (see also under sili)

*kulantro (ku-lán-tro) [n.] (sc.name: Coriandrum sativum) cilantro \coriander leaf \Chinese parsley \This strong-smelling leaf is used as a herb, as in flavoring food and liqueurs.

panara – (pa-na-rá; Pampangueño (Capampangan) delicacy) [n.] (see under empanada)

pancit – (pán-sit; dw Chin. Hokien pian sit [ready made food]) [n.] any kind of uncooked noodle. It could be fresh (moist) or dry. (also spelled as pansit)

*bihon (bi-hon) [n.] vermicelli \corn starch sticks \rice noodle. A dry white noodle that becomes transparent and soft when cooked. This noodle is made of rice flour or mixed rice and corn flour. Premium or first class bihon is very white in texture as it is made of well-polished white rice, that is why it is also known as rice noodle.

*fresh bihon (fres bi-hon) [n.] bihon that is thicker, moist and does not last long in the storage (a.k.a. sariwang bihon in Tagalog)

*sariwang bihon (sa-ri-wang bi-hon) [n.] (same as fresh bihon)

*mishua (mi-sú-wa) [n.] Chinese somen \Chinese vermicelli. A very thin and fine white noodle made of tapioca (cassava flour) and wheat flour. This opaque white noodle has a very thin strands that is very delicate to handle as it would easily break on pressure. When cooked, it quickly absorbs the soup and that boiling the dish should not be prolonged to avoid overcooking. When overcooked, the noodles would disintegrate and becomes very soggy. It must also be eaten fresh from cooking as it has the tendency to absorb all the soup that by the time the dish gets cold, the soup are all gone, reheating the dish might cause it to become like paste. (also spelled as misuwa or miswa)

*misuwa (mi-sú-wa) [n.] (same as mishua)

*miswa (mi-sú-wa) [n.] (same as mishua)

*miki (mí-ki) [n.] Chinese yellow spaghetti \a flat, yellowish noodles, made of wheat, lye, salt, water, and fat. It is sold in a spun of moist fresh noodle, or stiff dried noodles.

*fresh miki (fres mí-ki) [n.] a salty yellowish noodle, packed and sold in tender, oily, pliant, or moistened form, and tastes slightly salty due to salt that serves as its preservative. To remove the excess saltiness and oil, wash first the noodles with hot water before mixing it in your soupy dish

*preskong miki (pres-kong mí-ki) [n.] (same as fresh miki)

*dried miki (drayd mí-ki) [n.] the stiff dried Chinese yellow spaghetti noodles, it is sold as a spun of yellow or yellowish thick noodles

*canton (kan-tón) [n.] this yellow pre-fried noodles made of flour, eggs, salt and soda ash (see also pancit canton, below)

*lasanya (la-sán-ya) [n.] lasagna

*espagheti (es-pág-hé-te) [n.] spaghetti

*pancit bato (pan-sit ba-tó; Bicolano noodle) [n.] Bicolano flat dry noodles. Ordinarily 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 noodles is cooked. It is called bato because this noodle first originated in the municipality of Bato, Camarines Sur and is still manufactured there. 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.

*sotanghon (so-táng-hon) [n.] a translucent fine noodle and does not easily break or cut when uncooked. It looks like strands of plastic nylon. It is made of ground monggo (mungbean) and gawgaw (tapioca)

*odong (o-dòng) [n.] stick noodle

*fideos (pi-dé-yos) [n.] very fine noodles that looks like angel hair pasta

pancit – (pán-sit; dw Chin. Hokien pian sit [ready made food]) [n.] noodle dishes. Most pancit are cooked in broth then served with no soup because most of the soup had been absorbed by the noodles, as bam-i and pancit bihon. Sometimes it is saucy or soupy, as in the case of pansit palabok, mami, and mishua.

*pancit bihon [n.] vermicelli or rice noodle dish. The white noodles are cooked in seasoned broth with some long but thin slices of meat and sometimes with hibe (peeled and dried shrimp meat). The meat and shrimp are first sautéed in garlic and onions before adding in the broth and some salt to taste. When boiling, sliced (preferably julienned) carrots and cabbage are added. The bihon noodles are put in and cooked until all the soup is absorbed by the bihon noodles. Pansit bihon is often served with sliced calamansi (Philippine round lime) that is then squeezed for its juice as seasoning to the noodles and mixed well.

*pancit butong (Visayan) [n.] young coconut noodles \Prepare 3 young coconuts by scraping its meat and cut it into thin strips. It is cooked in a pot. First, heat enough oil for sautéing a tablespoon of finely minced garlic until light brown, then add and toss 1/3 cup of thinly sliced onion until transparent and add 1/3 cup tomatoes, continue tossing until soft. Add 1 cup of fried tofu (bean curd, previously fried and cut into 1 x 2 inch strips), add 2 tablespoons of soy sauce and a teaspoon of salt. Pour in 4 cups chicken stock and dried mushrooms (previously soaked for 30 minutes and cut into strips). Cover and simmer over moderate heat for about 10 minutes. Add the young coconut meat and cook until tender. When almost done, add strips or thinly sliced green and red pepper and parsley, to add aromatic flavor and as garnishment. This dish is best served while still hot. (pancit buko in Tagalog)

*pancit buko (pan-sìt bú-ko; Tagalog) [n.] (same as the Visayan pansit butong) (also spelled as pansit buko)

*pancit cabagan (Cagayan Valley) [n.] a fresh miki noodles served with toppings of lechon carajay (a.k.a. lechon kawali in Tagalog), itlog pugo, and mixed vegetables. The broth made while cooking the miki noodles is served as side dish in a small bowl for the eater to sip or mix with the pancit cabagan to make it soupy.

*pancit canton (pan-sìt kan-tón) [n.] canton noodle dish. The canton noodle is boiled. When tender, it is drained and set aside. In a heated wok or wide pan, sliced meat (pork, chicken or beef) is sautéed in garlic and sliced onions, then added with some seafood (shrimps, sliced fish fillet, etc.) and stir fried. The previously cooked canton noodles are added then stirred slowly while adding some soy sauce, olive oil and finely chopped leek, onion and garlic with salt and pepper to taste. This noodle dish is served with no soup (rather moist) and usually topped with sahog (cooked meat or fish added to a dish). (also spelled as pansit canton)

*pancit habhab (Quezon) [n.] a sautéed native brown miki noodles with chopped meat, seafood, and vegetables. This dish is popularly prepared in Lucban, Quezon that eventually reaches to nearby towns including Lucena City. It has no soup as all the broth used in cooking were absorbed by the noodles. it is traditionally served and eaten straight from a spread of banana leaf with a dash of vinegar or soy sauce (toyo) and the optional condiments of calamansi (Philippine round lime) and the optional siling labuyo. Pancit habhab is made of roundly thick fresh miki steamed with enough water (or broth) and cooked until it becomes tender and supple. After steaming, the noodles are put into a wide wok or large pan with freshly sautéed garlic, slices of onions and bell peppers, heated with moderate fire, then some bits and pieces of meat cuts, preferably chicken or pork, and occasionally with some seafood or meat balls added into it, then all other ingredients and spices added into the pan and the dish is continuously tossed for few minutes with cooking oil and generous amount of soy sauce. Small quantity of water may be added anytime in the process of cooking to avoid the noodles from sticking on the bottom and sides of the pan. Few slices of chayote (mirliton pear), carrots, cabbage leaf, and freshlty sliced onion rings may be added as additional ingredients (toppings) that would serve also as garnishment to the dish. When cooked, the dish is removed from the pan and distributed on a spread of banana leaf that would serve as dining plate. The word habhab means “to slurp,” referring to the way the locals would eat this noodle dish with their bare hands. (a.k.a. pansit Lucban)

*pancit Lucban (Quezoñian dish) [n.] (same as pancit habhab)

*pancit Molo (Ilonggo) [n.] pork dumpling soup \boiled stuffed flat noodle soup with molo (ground chicken and shrimp dumplings) \noodle soup with stuffed crepe wrapper

*pansit palabok – [n.] garnished white noodles. The name of this dish literally came from the Tagalog word palabok meaning “garnishment, decoration, or embellishment” with reference to the pleasing garnish sprinkled on top of bright and flavorful orange sauce (from the extract of pounded boiled shrimp heads or talangka) or sautéed kalkag (dried tiny shrimps). To complete and make the toppings more attractive, a scoop of grated or finely crushed pork chicharon, dash of crumbled fried garlic, and finely chopped spring onion is added on top the sauce along with a slice of hard boiled egg and sometime pieces of peeled cooked shrimps or tinapa flake. A piece of sliced calamansi (Philippine round lime) is also included which the diner would squeezed to add the lemon’s juice into dish. (a.k.a. pansit luglug)

*pancit talangka [n.] egg noodles smothered in crab’s fat

*pansit efuven (pan-sit e-fú-ven; Ilonggo dish) [n.] special rich egg noodle. The noodle is cooked in broth (of any meat or seafood) with thin slices of previously sautéed meats as sahog (additional meat ingredient). Cooking continues until almost all the soup is absorbed by the noodles. Then sliced cabbage and carrots is added and simmered for a while. Cooking is done when the sliced vegetables are slightly wilted by the steaming heat.

*sotanghon con caldo (Tagalog) [n.] mungbean noodle soup

*bam-i (bàm-i; Cebuano; dw Chin. mie [noodle]) [n.] combination of two kinds of noodles. It could be dried miki (dried Chinese yellow spaghetti noodles) and bihon (dry white noodles) pasta, or sotanghon (vermicelli) and egg noodle cooked in boiling meat bouillon mixed with bits and slices of meat, innards, assorted seafood (clam, shrimp or prawns, fish fillet, etc.), wood ear mushroom (preferred, but only if available), vegetables such as sitsaro, julienned cabbage, carrot, bell pepper, etc., and spices (crushed or sliced garlic, whole peppercorn, etc.), then allowing the pasta to soak all the broth and serve the cooked pasta dry.

*bam-i (bàm-i; Ilonggo) [n.] sauté of two noodles, conventionally this dish is the combination of bihon and miki noodles.

*bam-i (bàm-i; Laguna; dw Chin. mie [noodle]) [n.] salty noodle dish, cooked using fat noodles and tahuri sauce (fermented salted soybean) topped with sliced kamyas (bilimbi) and fried garlic flakes.

*langlang (lang-lang; Laguna) [n.] sotanghon (vermicelli) noodle soup with chicken meat, dried shimps, dried musroom or tengang daga (wood ear). Authentically, this dish used to have a topping of chopped fresh ubod (pith) of bamboo or coconut. Navotas and Malabon, in Metro Manila, it is similar to the conventional noodle soupy dish called mami (see mami).

*mikilog (mi-ki-log; Quezon) [n.] a snack of fried miki noodles.

*fried milk (fráyd meylk) [n.] fried bihon (corn starch sticks noodle) topped with milk sauce. The bihon is steamed, drained, and then fried. It is served with the toppings of white sauce that is made of heated egg whites, milk and crabmeat.

*mami (ma-mi) [n.] A noodle soup dish with shredded beef, flaked chicken meat, and wanton. before shredding the beef and flaking the chicken meat, tey are frist cooked either braised, fired or grilled. The noodle used is fresh miki that is then washed by blanching with pure hot water to remove the salt (because fresh miki is moistened with brine solution as its preservative). A scoop of washed fresh miki is placed in deep bowl along with the shredded and flaked chicken meat. Then it is poured with freshly boiled sour stock (beef or chicken), topped with chopped spring onions, fresh onion rings, a slice of hard boiled egg, and flakes or bits of crisp toasted garlic. (langlang in Navotas and Malabon, in Metro Manila)

pancit cabagan – (pan-sit ka-bá-gan; Cagayan Valley dish) [n.] (see under pancit)

pancit canton – (pan-sit kan-tón) [n.] (see under pancit)

pancit habhab – (pan-sit háb-hab; Quezon dish) [n.] (a.k.a. pancit Lucban; see under pancit)

pancit Lucban – (pan-sit Luk-bán; Quezon dish) [n.] (same as pancit habhab; see under pancit)

pancit luglog – (pan-sit lug-log; Tagalog dish) [n.] (see under pancit)

pancit Molo – (pan-sit mó-lo; Ilonggo dish) [n.] (see under pancit)

pancit talangka – (pan-sit ta-lang-kà) [n.] (see under pancit)

panciteria (pan-si-ter-ya) [n.] food stall, eateries or restaurant that mainly serves pancit (Chinese noodles) and other Chinese foods that compliments with the pancit. (a.k.a. pansitan in Tagalog)

pandan – (pan-dan) [n.] (sc.name: Pandanus amaryllifolius) screwpine \pandanus. Its fragrant long blades of leaves is used to add aromatic flavor on boiled rice, drinks, sweets, and roasted meat. Other uses of pandan leaves includes as wrapper in fried slices of chicken (chicken pandan), lining in pans, flavoring in baked goodies, and for tying crabs, prawns, and other seafoods while being steamed or braised.

pandawan – (pan-dá-wan; Visayan fish) [n.] el dorado fish, a kind of fish (see also isda for the list of other fishes)

panga – (pa-ngá; Tagalog) [n.] the jaw part of fish or animal (apapangig in Cebuano and Boholano)

*panga ng tuna (pa-ngá ng tú-na; Tagalog; dw Tag. panga [jaw]) [n.] the meaty jaw bone of tuna fish (a.k.a. tuna panga in Tagalog)

panganan singsing – (pa-nga-nán síng-sing; Zamboangeño dish) [n.] fried rice dough. The dough is made from rice flour added with ground monggo (mungbean) and sweetened with sugar.

pangas – (pa-ngás; Pampangueño spice) [n.] turmeric (see dilaw)

pangasi – (pa-nga-sì; Mindanawanon wine) [n.] (see under alak)

pangasius – (pang-gás-syus) [n.] a kind of fish (see pangga)

pangat – (pa-ngát; Central Luzon dish) [n.] (same as pinangat; see pinangat)

pangga – (pang-gà; Ilonggo fish) [n.] cream dory fish (sc.name: Pangasius hypothalamus). This fish name is the short form of “palangga’ which means “darling” in Ilonggo. It can be cultured in fishponds. It grows from 20 grams fingerling to 1 kilogram in 6 months with a feed conversion ratio (FCR) of 1.5 (which means you produce one kilo of fish meat with 1.5 kilos of feed). It grows up to 1 meter long and weighs 9 kilograms. It is raised in a freshwater pond. When filleted, its white, tender, and good-textured meat is known worldwide for its tasty white and creamy meat, and known in the international trade as a “generic white fish” that is now used by restaurants as substitute for more expensive marine fish used in a wide variety of dishes. Also referred to as Mekong catfish, sutchi catfish, or striped catfish.

panggatong – (pang-gá-tong; Tagalog fuel) [n.] firewood \fuel (sugnod in Cebuano; sungo in Waray)

panggih panggih – (pan-gìh pan-gìh; southern Mindanao snack) [n.] fried rice dough. The dough is a mixture of rice flour, eggs, water and sugar. It looks like a fried tikoy (sticky rice cake).

panggih kayu – (pan-gìh ka-yû; Sulu & Tawi-tawi) [n.] grated cassava tuber that is squeezed dry.

panggos – (páng-gos; Visayan term) [n.] biting or eating off the stalk or flesh as in sugarcane (pangos in Tagalog)

panghimagas – (pang-hi-má-gas; Tagalog term) [n.] dessert (a.k.a. himagas in Tagalog)

panghurno – (pang-húr-no) [n.] baking \cooking in oven

pangos – (pa-ngós; Tagalog term) [n.] (see panggos)

pangpagana – (pang-pa-gá-na; Bicolano) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpaimas in Ilocano; panpagana in Pangasinense; lano sa aiog in Maranao; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

pangpaimas – (pang-pa-í-mas; Ilocano) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpagana in Bicolano; panpagana in Pangasinense; lano sa aiog in Maranao; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

pangrabii – (pang-ra-bi-í; Ilocano meal) [n.] dinner \supper (hapunan in Tagalog; panihapon in Cebuano, Boholano, Waray & Hiligaynon (Ilonggo); panibanggi in Bicolano & Pangasinense; igagabi in Maranao; inggabi in Maguindanaoan; fugak in Ibanag)

pangulayan – (pangulayan; Maguindanaon utensil) [n.] a native coconut shell strainer that has tiny perforations at the bottom of the shell. This is often used in cooking tinagtag.

panibanggi – (pa-ni-báng-gi; Bicolano & Pangasinense meal) [n.] dinner \supper (hapunan in Tagalog; panihapon in Cebuano, Boholano, Waray & Hiligaynon (Ilonggo); pangrabii in Ilocano; igagabi in Maranao; inggabi in Maguindanaoan; fugak in Ibanag)

panihapon – (pa-ni-há-pon; Cebuano, Boholano, Waray & Hiligaynon (Ilonggo) meal) [n.] dinner \supper (hapunan in Tagalog; pangrabii in Ilocano; panibanggi in Bicolano & Pangasinense; igagabi in Maranao; inggabi in Maguindanaoan; fugak in Ibanag)

panit – (pá-nit; Visayan meat part) [n.] skin of animal \peeling of fruits, root crops and vegetables (see also the Tagalog balat)

panit sa tinapay – (pa-nit sa ti-ná-pay; Visayan baking term) [n.] crust

paniudto – (pa-ni-úd-to; Cebuano, Boholano and Waray meal) [n.] lunch (tanghalian in Tagalog)

panocha – (pa-nót-tsa; Tagalog sweet) [n.] molded raw sugar or brown sugarcane candy. Made with raw sugar shaped in semi-circle like that of a half-ball. Its traditional convex form is the result after it is poured and allowed to harden in halved coconut shell, then wrapped in banana leaf. (a.k.a. sinakob or sangkaka)

*dallangon (dal-yá-ngon; Bicolano sweet) [n.] the Bicolano name for the Tagalog panocha. There are two kinds of dallangon: the langking or garas that is very dry, hard, and rough in texture, and is typically used as coating for some delicacies such as banana cue, peanut brittle, and bukayo; the other one is called lagkitan that is quite sticky, smooth in texture and would melt fast and is used for making coconut jam, matamis na bao or latik.

*matamis na bao (Tagalog sweet) [n.] sweet coconut jam stuffed in coconut shell. (see matamis na bao)

panocha – (pa-nót-tsa; Batangueño sweet) [n.] peanut brittle. This flat circular shaped peanut brittle is made of whole or crushed nuts, cooked with molasses of sugarcane or melted brown sugar with coconut milk, then molded into flat disc or pie-like shape. The molasses or latik would bind the peanuts together as it hardens like candy. When the molasses-coated peanuts is about to harden, it is molded into disc and allowed to cool off to harden and hold its shape. (a.k.a. panocha mani or panucha mani)

panocha – (pa-nót-tsa; Tagalog sweet) [n.] raw sugar or brown sugarcane candy shaped in semi-circle like that of a half-ball. Its traditional convex form is the result after it is poured and allowed to harden in halved coconut shell, then wrapped in banana leaf. (see also asukal) (a.k.a. sinakob or sangkaka)

*dallangon – (dal-yá-ngon; Bicolano sweet) [n.] the Bicolano name for the Tagalog panocha. There are two kinds of dallangon: the langking or garas that is very dry, hard, and rough in texture, and is typically used as sweet coating in some delicacies such as on banana cue, peanut brittle, and bukayo; the other one is called lagkitan that is quite sticky, smooth in texture and would melt fast and is used in making coconut jam, matamis na bao, or the Visayan latik.

*matamis na bao – (Tagalog sweet) [n.] sweet coconut jam stuffed in coconut shell (see matamis na bao)

panocha mani – (pa-nót-tsa ma-ní; Batangueño sweet) [n.] peanut brittle (see Batangueño panocha) (also spelled as panucha mani)

panpagana – (pan-pa-gá-na; Pangasinense) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpaimas in Ilocano; pangpagana in Bicolano; lano sa aiog in Maranao; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

pansat – (pan-sat; Visayan crustacean) [n.] prawn tiger prawns \scampi \lobster, a kind of crustacean

pansit – (pan-sit; dw Chin. Hokien pian sit [ready made food]) [n.] (same as pancit; see pancit)

pansit bihon – (pan-sit bí-hon; dw Chin. Hokien pian sit [ready made food] + bihon) [n.] (see under pancit)

pansit buko – (pan-sit bú-ko; dw Chin. Hokien pian sit [ready made food] + Tag. buko [young coconut]) [n.] (same as pancit buko; see under pancit)

pansit canton – (pan-sit bú-ko; dw Chin. Hokien pian sit [ready made food] + canton) [n.] (same as pancit canton; see under pancit)

pansit efuven – (pan-sit e-fú-ven; Ilonggo dish) [n.] (see under pancit)

pansitan – (pan-sí-tan; dw Chin. Hokien pian sit [ready made food]) [n.] (same as panciteria; see panciteria)

pansit-pansitan – (pan-sit pan-sí-tan; Tagalog marine vegetable) [n.] (see under guso)

panutsa – (pa-nót-tsa) [n.] (same as panocha; see Batangueño panocha)

Paombong vinegar – (pa-om-bong bi-ne-gár) [n.] (see under suka)

papait – (pa-pá-it; Ilocano flavoring/condiment) [n.] something bitter that is added to the Ilocano dish. In Ilocos, this bitter-tasting ingredient comes from the bile of animal, fish, or shellfish, or from the intestinal liquid of grass-eating animals. The bitter intestinal juice is squeezed and extracted from the almost digested grass in the intestine of herbivorous animals such as goat, cow, carabao, etc. or from the bile of slaughtered animal. Papait is used to add a taste of bitterness on the dish or to flavor food with much organic bitterness, distinctively that of Ilocano taste. The bitterness would complete the Ilocano range of flavor that would satisfy the Ilocano’s passion for pait (bitterness) in their taste.

papaitan – (pa-pa-í-tan; Ilocano dish) [n.] A bitter-tasting broth made of boiled entrails of goat, added with cuts of goat`s liver and water, then boiled to make the broth. The liver make the soup bitter to taste. Sometimes the cuts of goat`s intestine is complete with its half digested contents that scatter in the soup while in the process of boiling the dish

papang sinilas – (pa-pang si-ní-las; Palaweño fish) [n.] sole \flatfish (tampal in Tagalog)

papar – (pa-pár; Muslim condiment) [n.] a spicy hot condiment made of roasted grated coconut meat and finely chopped luya tiduk (bird’s eye chilies). It is added to some Muslim fish or meat dishes as flavoring and is believed to enhance the appetite of Muslim diner.

papaya – (pa-pá-ya; Tagalog fruit) [n.] papaya (sc.name: Carica papaya) (kapayas in Cebuano and Waray)

*papayang manibalang (Tagalog fruit) ([n.] papaya fruit that is about to ripen, still crunchy and oozes with sap. A bite and chew of it would produce a crackle (a.k.a. manibalang na papaya; kalbaangaan nga kapayas in Cebuano)

papebkapkia sa nanam – (pa-peb-kap-ya sa áy-yog; Maguindanaoan) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpagana in Bicolano; panpagana in Pangasinense; pangpaimas in Ilocano; lano sa aiog in Maranao; pampasabor in Palaweño)

papel – (pa-pél) [n.] paper, in general

*papel de Japon; papel de Hapon [n.] Japanese paper, used as wrapper in some sweets or delicacies.

parat – (pa-ràt; Cebuano taste) [adj.] salty (maalat in Tagalog, pag-ad in Waray)

paria – (pa-ri-yá; Maranao vegetable) [n.] (see under ampaliya)

partola – (par-tó-la) [n.] small oval tin can used in baking

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

pasapasa – (pa-sa-pá-sa; Visayan and Bicolano fish) [n.] manta ray \devil ray \birds of the sea (see also pagi)

pasayan – (pa-sá-yan; Visayan crustacean) [n.] fresh water shrimp \crayfish, a kind of crustacean. Pasayan is one of the safest kind of aquatic or marine animals to consume because it has a very low level of mercury content.

pasencia – (pa-sén-sya) [n.] (see under cookies)

paso – (pa-sò; Waray) [adj.] hot \warm (a.k.a. mapaso in Waray; init or mainit in Tagalog and Cebuano; napudot in Ilocano; mapali in Pampangueño (Capampangan); ampetang in Pangasinense; mayao in Maranao; mayaw in Maguindanaoan; mala in Subanon)

pasong – (pá-song; Maguindanaoan) [n.] rice in conic banana leaf. Plain rice is cooked then wrapped in banana leaf, then folded into conic shape.

pastel – (pas-tél; Maguindanaoan rice) [n.] cooked rice topped with viand, then wrapped in banana leaf. A scoop of steamed or boiled rice is placed on a spread of banana leaf wrapper. Then it is topped with viand, usually a shredded meat of braised fish or chicken. The leaf is then rolled and both ends folded similar to suman, only that the rolled rice and viand in banana leaf is wider and flat in shape. Special version has hard-boiled egg (shelled and cut into halves) and more meat toppings.

pastel de pollo – (pas-tél de pól-yo; Ilokano dish) [n.] chicken in pastry

pastel de durian – (pas-tel de dur-yán; Davao sweet) [n.] durian tart

pastelitos de mangosten – (pas-te-lí-tos de mang-gos-ten; Davao sweet) [n.] mangosteen tarts with cashew

pastillas – (pas-tíl-yas) [n.] the milk candy (see pastillas de leche)

*pastillas de leche [n.] soft milk candies made with cooked mixture of carabao fresh milk and sugar. Fresh cow`s milk can be used as a substitute. Some commercially produced pastillas use condensed milk or processed powdered milk due to the scarcity of supply of fresh milk, if not because of its high cost. Pastillas cooked using authentic fresh milk are marked or called “special.” In Carigara, Leyte, the pastillas there are firm with a gritty texture due to a lot of sugar used in mixing with fresh carabao milk, while in Malolos, Bulacan it is made soft, fine, and toasted because Malolos folk considered white pastillas uncooked. The processed milk candy is cut into sticks and individually wrapped in papel de hapon as in Carigara, Leyte, or rolled in a cut of bond paper as in Malolos, Bulacan. In Bacolod and Iloilo, the milk candy is sometimes packed as a whole mound in a plastic container. Pastillas de leche is also known in other region as dulce gatas or dulce leche.

*pastillas de pili (Quezon sweet) [n.] thin, sweet sticks of pastillas blended with ground pili nuts.

*dulce gatas (dúl-si gá-tas; Negrense’s sweet) [n.] the version of pastillas (milk candy) in Negros that is chewy and caramel-colored.

*pastillas de carabao (pas-til-yas de ka-ra-báw) [n.] a pastillas that uses carabao fresh milk. Same as the carabao milk candy (see also under kalabaw).

pasuquin biscocho – (Ilokano dish) [n.] It has two versions: the soft and the hard.

pata – (pá-ta) [n.] pork knuckle

*pata at kadios [n.] pork knuckle with pigeon peas

*pata sa kamias [Tag., n.] pork leg cooked in kamias broth

*crispy pata (kris-pe pa-ta; Tagalog dish; dw Eng. crispy + Tag. pata [knuckles]) [n.] crisp fried pig’s hock and knuckle. The pata part of pig’s leg is simmered in briny water until tender, then drained and deep-fried until the skin turns crisp and golden brown. Tiny bubbles on crisp skin can be achieved by moderately sprinkling water on the skin while frying the pata. When cooked, the skin is crisp while the meat is tender and juicy due to the liquid trapped in the meat tissues that occurred during the simmering process. This dish is served with a dipping sauce (sawsawan) conventionally a mixture of vinegar, soy sauce and the optional hot chili pepper. This dish was introduced by the Barrio Fiesta restaurant in the 1970’s. (babing bakut in Pampangueño (Capampangan)).

patani – (pa-tá-nì; Tagalog and Cebuano vegetable) [n.] lima bean (sc.name: Phaseolus limensis or Phaseolus lunatus) (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables)

patatas – (pa-tá-tas; dw Span. patata [potato]) [n.] potato \A root crop that when julienned and fried in deep oil becomes the “French fries.” It is also peeled and sliced into chunks as in afritada (meat stewed in tomato sauce), bulalo (stewed beef knuckles) and other meat soup dish. Also boiled and mashed then used as patty or dough for croquetas (croquette), or cubed as in menudo (minced meat and vegetables in red sauce). Potatas is actually considered as vegetable. It is nutritious and free of cholesterol, saturated fat and sodium. It is rich in complex carbohydrates, vitamins C and B6, potassium, and antioxidants.

patco – (pat-ko; Pampangueño dish) [n.] a crepe made of ground sticky rice and eggs, cooked in the pan lined with banana leaf. When cooked, the crepe is folded and filled with grated coconut meat This delicacy is native to Sta. Rita, Pampanga

pater – (pa-tér; Maranao dish) [n.] steamed rice with viand wrapped in banana leaf, similar to Maguindanaoan pastel or the Tagalog binalot sa dahon.

pating – (pa-tíng; Tagalog fish) [n.] shark \Shark is one of the kinds of marine animal that has very high level of mercury content. Dietitians and health experts advised to avoid as much as possible the consumption of this fish to avoid mercury poisoning and its dreaded long-term effect in the nervous system (iho in Visayan)

patis – (pa-tís) [n.] brined fish sauce

pato – (pá-to) [n.] wild duck

pato tim – (pa-to tìm) [n.] free-ranged duck braised with tausi (salted black beans) and dried Chinese mushrooms. In Caraga, the whole meat of migratory duck (that were caught while in their stay or stop over in the Agusan marsh) is slowly simmered first in coconut wine then immersed in reddish brown sauce.

patola – (pa-tó-la; Tagalog vegetable) [n.] sponge gourd (sc.name Luffa cylindrica) \angled gourd (sc.name: Luffa acutangula) (see also gulay for other Tagalog Vegetables) (sikwa in Cebuano)

*patola nga niwangon (Cebuano vegetable name) [n.] snake gourd

patulakan – (pa-tu-la-kán; Tausug (Sulu) delicacy) [n.] rice cake (puto in Tagalog and Visayan)

patupat – (pa-tú-pat; Ilocano delicacy) [n.] (see under suman)

payi – (pa-yì; Ivatan crustacean) [n.] lobster

peanut kisses – (pé-nat kí-ses; Boholano delicacy; dw from chocolate kisses a product name of Hershey’s) [n.] (see under cookies)

pechay – (pet-tsay; Tagalog and Cebuano vegetable) [n.] (same as pichay)

pecho – (pet-tsó; dw Span. pecho) [n.] breast, a cut of this meat (also spelled as pitso)

pecho inasal – (pet-tsó i-na-sál; Ilonggo dish; dw Ilong. asal + Span pecho) [n.] a cut of chicken breast cooked as chicken inasal

pehe – (pe-he) [n.] (see talangka)

pellaas – (pe-lá-as; Ilocano spice) [n.] small bits of garlic plant that is rejected in the farm as not suitable for planting.

pesa – (pé-sa) [n.] a fish or chicken meat boiled in rice washing (hugas bigas) with crushed or sliced ginger, slices of green papaya fruit, and spices. Miso (soybean paste) can also be added to thicken the soup and to make it a bit creamy.

*pesang isda (Tagalog dish) [n.] pesa dish that uses pesang isda fish (local seabasss) as meat ingredient

*pesang dalag (Pampangueño dish) [n.] pesa dish that uses mudfish (dalag) as meat ingredient

pesang isda – (pé-sang is-dâ; Tagalog fish) [n.] (same as apahap)

petsay – (pet-say) [n.] (same as pichay)

piaya – (pi-á-ya; ilonggo delicacy) [n.] muscovado encased in pastry, shaped into big flattened, circular, thin disc of flaky pastry. Nowadays, it has different flavors such as ube, cinnamon, mint, durian, etc.

*durian piaya (Davaoeño delicacy) [n.] piaya flavored with pulp of ripe durian fruit. The crust is from kneaded enriched flour sprinkled with sesame seeds. The filling is of blended sugarcane syrup, calamansi extract (juice of Philippine round lime) and margarine.

piayito – (pi-ya-yí-to; ilonggo delicacy) [n.] tiny or small-sized piaya

pichay – (pet-tsay; Tagalog and Cebuano vegetable) [n.] Chinese cabbage, a vegetable cultivated for its long, green leaves (sc.name: Brassica chinensis) or the other species with lighter leaves (sc.name: Brassica pekinensis) \water cabbage \flowering cabbage (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables) (also spelled as pechay, petsay, or pitsay)

*bok choy (bók tsoy; Chinese) [n.] Chinese pechay \Chinese cabbage. Its looks like a compact or cylindrical dense layers of long yellowgreen leaves of cabbage and even more whitish in the innermost layer.

*Chinese repolyo (tasy-nes re-pól-yo) [n.] (same as bok choy)

*pichay tsina (pit-tsay tsí-na) [n.] celery cabbage

pichi-pichi – (pit-tsi pít-tsi; Central Luzon delicacy) [n.] sticky rice balls (also spelled as pitsi-pitsi)

pico – (pi-ko) [n.] (see under mangga)

pidan – (pi-dán; Chinese fermented egg) [n.] (same as century egg)

pidjanga – (pi-dyáng-ga; Caraga [eastern Mindanao] fish) [n.] goby fish \This freshwater fish is made into patties by salting and then by sun-drying. The patties are then fried until crisp like a fritter or cracker. It is eaten by dipping first in vinegar (biya in Tagalog)

piga – (pi-gá; Bicolano egg) [n.] roe \fish egg (bihud or bihod in Cebuano, Boholano; Hiligaynon (Ilonggo); bihod or mga bunay han isda in Waray and Masabateño; mga itlog ng isda in Tagalog; bugi in Ilocano; ebun asan in Pampangueño (Capampangan); itnol na sira in Pangasinense; bodi or mga itlog nga isda in Maranao; budi in Maguindanaoan; mga bunay han isda in Masbateno)

pigek – (pi-gék; Mindanaoanon fish) [n.] (sc.name: Mesopristes cancellatus) A commercially important rare species of fresh water fish that can be found in Mindanao River (Rio Grande de Mindanao) that stretches along Agusan del Sur, Bukidnon, Cotabato and Maguindanao provinces, as well as in Tamontaka River in Datu Odin Sinsuat, Maguindanao, and in Pulangi River. This fish is called bulidao (when matured) and butingting (while juvenile) in northern Luzon where it is caught in the downstreams of Abra River, such as in the towns of Santa and Caoayan. It spawns in the sea and go upriver while attaining adult life. Its peak harvest season is from July to September. Considered as among the most expensive fishes in the Philippines though caught in commercial volume. Its taste is comparably that of lapulapu (grouper) and blue marlin fish. In 2010, this fish is priced from P600 to P1,500 a kilo in Cagayan and Mindanao, while if traded in Metro Manila, it would fetch a killing price of up to P4,000 a kilo. (see also isda for the list of other fishes)

piko – (pi-ko) [n.] (see under mangga)

pili – (pi-li) [n.] (sc.name: Canarium ovatum) this nut inside the seed of pili tree is lusciously nutty and heavy with oil, as it has the highest oil content among all edible nuts in proportion to its size. Pili trees are native to the Philippines though it is also grown as ornamental trees in other tropical countries in Asia. Only in Philippines that they are produced and processed commercially. Most of pili fruits (seeds actually) are harvested in Bicol areas where pili trees grow naturally. To get the nut, the pili seed is cracked and the nut in its core is taken out. Pili nut has a tender-crisp texture, smooth exterior and subtle sweet flavor. It is rich in oil and protein, and is high in calcium, phosphorus, and potassium. As ingredient in cooking and other delicacies, pili nuts are prepared in different ways. It is available as salted, unsalted, marzipan, yemas, honey coated, nougat, or as candies. It goes well in cakes and puddings. It can also be used as substitute for expensive pine nuts in regular pesto recipe, even making the dish more nutritious, tasty and economical.

pilipig – (pi-lí-pig; Ilonggo and Cebuano delicacy) [n.] the Ilonggo and Cebuano word for pinipig (see pinipig)

pilit – (pi-lìt; Visayan consistency) [adj.] glutinous \sticky

pilit – (pi-lìt; Visayan grain) [n.] glutinous rice \sticky rice (see also bigas) (malagkit in Tagalog)

pilit tapul – (pi-lìt ta-pul; eastern Mindanao delicacy) [n.] (see under suman)

pimbrera – (pim-bré-ra; dw Span. fiambrera [lunch box]) [n.] (same as fiambrera; see under baonan) (a.k.a. piyambrera, pumbrera)

pinakru – (pi-nák-ru; Bicolano delicacy) [n.] In Camarines Norte, it is rice cooked in gata (coconut milk) seasoned with some salt, while in Camarines Sur, Albay, and Sorsogon, it is unripe (or almost ripe) banana fruit, preferably saba (plantain). The banana fruit is peeled and the meat is cut into chunks then cooked in boiling coconut milk with some salt to taste. Cooking continues until almost all the coconut milk disappears as it soaks into the meat and by evaporation. Some would like to have their pinakru moistly dry while some would like it a little bit soupy.

pinahigisan – (pi-na-hi-gí-san; Waray cracker; dw Waray higis) [adj., n.] (same as the Cebuano kinuposan)

pinakupsan – (pi-na-kùp-san; Cebuano cracker; dw Waray higis) [adj., n.] (same as kinuposan)

pinakas – (pi-na-kás; Cebuano term) [adj.] butteflied (pinaruparo in Tagalog; See pinaruparo)

pinakas – (pi-na-kás; Visayan preserved) [n.] sun-dried meat of big fish, either butterflied or cut into strips.

pinais – (pi-na-ìs) [n.] dish of shrimp and soft meat of young coconut fruit, wrapped in banana leaf and simmered in the juice of heated young coconut fruit

pinais na alimasag – (pi-na-ìs na a-li-má-sag) [n.] stuffed crab in banana leaf. Shredded crab meat rolled in banana leaf and cooked like pinais

pinakbet – (pi-nák-bet; Tagalog and Ilocano dish) [n.] vegetable stew \vegetable medley \vegetable mix \hotchpotch. This dish is made of chopped vegetables consist of ampalaya (bitter gourd), tarong (eggplant), kalabasa (squash), okra, string beans, tomatoes, and garlic tossed and mixed together to become hodge-podge cooked, with slices of sautéed meat or fish, and seasoned with fishpaste or fishsauce.

*pakbet (Ilocano dish) [n.] sliced vegetables cooked with bagoong isda (fermented fishpaste). It is dominantly bitter-tasting because its ingredients is consist much of amorgoso (bitter gourd) that are cut into halves, its seeds removed, then sliced to about half to 1 cm thick. It is cooked with other sliced vegetables, such as eggpant, squash and green leafy vetegables that may include pichay, mustasa dahon (mustard leaf), camote tops (tops of sweet potato vine), kangkong (swamp cabbage), etc.. then seasoned with bagoong isda (fish paste) the one that is already fermented or that the meat of fermented fish has already disintegrated and combined with the briny sauce. This dish is fondly made bitter-tasting as faved by the Ilocanos. Hence, as much as possible, it must be consists of bitter-tasting vegetables. Traditionally, cooking is best done in clay pot (though modern cooking allow the use of metallic cooking pot). It must be cooked without stirring the dish, but shaken when there is a need to evenly distribute the ingredients and the soup.

*pinakbet Bisaya (Visayan dish) [n.] a dish of assorted sliced or cubed vegetables mixed with sautéed diced meat

*pinakbet Tagalog (Tagalog dish) [n.] sliced vegetables with bagoong lamang (shrimp paste). The three commonly used vegetables in cooking this dish are sliced talong (eggplant), cubed kalabasa (squash), and cutlets of sitaw (string beans, about 2 inches long). Crushed cloves of garlic and sliced onions are first sautéed till they smells aromatic. Glasses of water or seafood broth is added and assortment of vegetables are added next. When boiling starts, it is seasoned with bagoong alamang (shrimp paste) and simmered till the vegetables are tender. Sahog (additional meat ingredients) are sometimes added, usually that of flaked tinapang isda (smoked fish) or pritong isda (fried fish), which is added either while the spices are being sautéed or along with the vegetables.

*pinakbet paella (Ilocano dish) [n.] a medley of usual pinakbet vegetables sautéed in cooked rice and bagoong with generous slices of bagnet, presented on the table with the influence of Spanish paella.

pinamalhan – (pi-na-mál-han; Ilonggo dish) [n.] fish cooked in vinegar with garlic, boiled until almost all the soup dries out

pinangat – (pi-na-ngát; Central Luzon dish) [n.] fish boiled in sour broth. The soup is soured using ripe tomatoes, sampalok (tamarind), calamansi (Philippine round lime) or kamias (bilimbi). (a.k.a. pangat)

pinangat – (pi-na-ngát; Bicolano dish) [n.] a gabi (taro) leaf-wrapped roll and tied into purses filled with ground pork and shrimps or rent meat of salted or dried fish, and then braised in coconut milk. It is a signature dish in Bicolandia (the land of Bicolanos). Pinangat is reputed to be from Camalig, Albay.

pinangat – (pi-na-ngát; Ilonggo dish) [n.] (same as the Bicolano and Tagalog laing; see laing)

*pinangat na patatas [n.] pinangat that uses potato wedges as replacement to the fish or meat ingredients, added with shrimp paste and garnished with flowers of banana blossoms.

pinangat – (pi-na-ngát; Mindanao dish) [n.] saba banana in coconut milk. The sliced banana is boiled in coconut milk and sweetened with sugar and/or condensed milk.

pinaputok na tilapia – (pi-na-pu-tòk na ti-láp-ya; Tagalog dish) [n.] broiled stuffed St. Peter’s fish (tilapya). The viscera of the tilapya is removed and replaced with the stuffing ingredients consists of finely chopped tomatoes, onions, and few garlic. Butter or margarine is added in the stuffing to enhance taste and bind the flavors. To widen the cavity of the fish body, a wide slash is made at the back of the fish and lots of stuffing is inserted into the slit wound. Then, the stuffed fish is broiled over hot embers.

pinaruparo – (pi-na-rú pa-ró; Tagalog term) [adj.] butterflied, as in a fish, shrimp, pork or any other meat being sliced almost way through and split open into fillet making it look like spread wings of a butterfly (pinakas in Cebuano)

*pinaruparong isda [n.] butterflied fish

*pinaruparong karneng baboy [n.] butterflied pork

pinasugbo – (pi-na-súg-bo; Ilonggo delicacy) [n.] sugar coated banana flakes. It is made of green banana fruit, sliced thinly and lengthwise, then fried deeply and dipped in thick caramel syrup or melted panocha and wrapped in white bond paper folded like a cone

pinayukang baboy – (pi-na-yú-kang ba-boy; Aklanon dish) [n.] pork coco dish

pinapaitan – (pi-na-pa-í-tan; Ilocano dish) [n.] bitter soup dish, made of cow’s innards with the cow’s bile as the bitter ingredient. Ilocanos have the passion for bitter tasting food

pinespes – (pi-nés-pes; Ilocano ingredient or flavoring) [n.] the partially digested green grass found in the intestine of herbivorous animals, such as cow, goat, carabao, etc. and is usually used as bitter-flavoring in papaitan (bitter-tasting broth). It is squeezed out after boiling the whole piece of intestine tube that holds it. In Tarlac, the animal is given a special grass to eat as its last meal, to clean the intestine tract and create good flavor. Cleaning is further done by forcibly aiding the animal to take its last drink of about 8 ounces of sukang Iloko (Ilocano sugarcane vinegar) is used in Ilocos region few minutes before the animal is slaughtered.

pinikpikan – (pi-nìk-pí-kan; Ilocano & Ifugao dish) [n.] slowly beaten chicken cooked in gingery broth \This soupy native Ilocano delicacy is from chicken that was beaten to death using saleng (sá-lung) a stick from the core of pine trees. The fowl is beaten slowly until it dies. This ritual of beating and cooking the chicken originated from the Kiangan tribe in the mountains of Ifugao province. The chicken`s carcass is dressed and its entrails carefully removed so as not to let the blood come out from the body, they rather let it clot in the hemorrhaging flesh. The gizzard, heart and liver maybe retained and included in the cooking. It is then boiled in a soup with slices of ginger and other locally available or conventional spices, such as sliced onion, cloves of garlic, and whole peppercorn. Salt is added to taste or the optional pieces of betag (cured salted pork) is added in the soup.

pinipig – (pi-ní-pig; Tagalog delicacy) [n.] pounded green rice. This is made of roasted grain of young or premature and still green young rice, that is flattened by continuous pounding in the process of removing its husk. Pinipig can be eaten as it is, or used as condiment as in mixing it with the halo-halo, sprinkled over hot chocolate as in duman, toppings in rice cakes, or blended in polvoron or ice-cream so that the eater has something to chew out (pilipig in Ilonggo and Cebuano)

*duman (Pampangueño delicacy) [n.] young rice grains harvested before its full maturity. It is yellow green in color and mainly from the lakatan or malagkit (glutinous) or the Milagrosa rice variety. The rice is popularly planted and grown in the rice fields of San Agustin and Sta. Monica in Sta. Rita, Pampanga in the months of April to June. It can be planted only in these months so that it can be harvested in November and December where the climate is coolern, otherwise, it will not be bountiful. Hence the harvest coincidentally falls on Yuletide season, it became one of the favorites in Nuche Buena in Pampanga. Duman is best served if soaked in binatirol na tsokolate (stirred cacao chocolate drink), the soggy flakes is eaten like porridge and the chocolate is taken in as a healthy drink, a fave afternoon snack. Duman is also mixed with the sweet, freshly gathered sweetish tuba (coconut sap wine) or soaked in carabao fresh milk, until swollen then sweetened with honey or sugar. (inuruban in Tarlaqueño)

*pilipig (Ilonggo and Cebuano delicacy) [n.] the Ilonggo and Cebuano word for pinipig. In Iloilo province, pilipig is ground into rice flour and used as main ingredient in making baye-baye (Ilonggo version of sticky rice cake).

*ginataang pinipig (Nueva Ecija sweet delicacy) [n.] green pinipig cooked in coconut milk with assortment of fruits (such as saba banana and jackfruit), and root crops such as kamote (sweet potato), gabi (yam), or kamoteng kahoy (cassava tuber).

*inuruban (i-nu-ró-ban; Tarlaqueño delicacy) [n.] young glutinous rice grain used in making pinipig (pounded green rice). The pounded inuruban can be eaten raw or mixed with fresh milk or tsokolate (cacao chocolate). It is also used in making calamay (sticky rice cake) called nilubyan. It is famous in Camiling, Tarlac that Inuruban and Chicharon Festival is observed in the last week of October. (duman in Pampangueño (Capampangan))

pinimbang – (pi-ním-bang; Antique dried fish) [n.] a sun-dried dulong (tiny herrings). It is dried flat, almost as thin as paper and shaped like a circular lumpia wrapper. Pinimbang is traditionally dried under the heat of the sun for few days. It is cooked either fried in oil or lightly grilled over hot embers.

pinirito – (pi-ni-rí-to) [adj.] fried; – [n.] a fried dish \fried food \fritter \rissole (a.k.a. prito)

*piniritong isda [n.] fried fish

*piniritong baboy [n.] fried pork

*piniritong manok (also called pritong manok) [n.] fried chicken, either fried as a whole chicken meat or fried by cuts

*piritong baby hito [n.] fried small and not so matured freshwater catfish

*piniritong itlog [n.] fried egg (see fried egg)

*piniritong bunay (Waray dish) [n.] fried egg (see fried egg)

*piniritong itlog binati [n.] fried scrambled or beaten egg \egg omelet (see fried egg)

*piniritong itlog buo (Tagalog dish) [n.] sunny-side-up, wherein the egg is fried by cracking the whole egg directly over the pan with few amount of moderately heated cooking oil, then sprinkled with salt while being cooked (piniritong itlog pinusdak in Cebuano)

*piniritong kanin (Tagalog dish) [n.] fried rice (a.k.a. sinangag in Tagalog; piniritong kan-on in Visayan)

*piniritong kan-on (Visayan dish) [n.] fried rice (piniritong kanin or sinangag in Tagalog)

*piniritong itlog pinusdak (Visayan dish) [n.] sunny-side-up fried egg (piniritong itlog buo in Tagalog)

pinopeg – (pi-nó-peg; Ibaloi delicacy (Central Luzon)) [n.] blood sausages

pinusak– (pi-nú-sak; Waray) [adj.] cracked \smashed \beaten (binasag in Tagalog)

pinusak na bunay– (pi-nú-sak na bu-này; Waray dish) [n.] fried smashed egg (see also fried egg) (pinusak nga itlog in Cebuano; estrelyado or binasag na itlog in Tagalog)

pinusak nga itlog– (pi-nu-sàk nga ít-log; Cebuano dish) [n.] fried smashed egg (see also fried egg) (pinusak na bunay in Waray; estrelyado or binasag na itlog in Tagalog)

pinutos – (bi-ná-lot; Tagalog) 1. [n.] any food packed in a wrapper \a wrapped food; 2. [adj.] wrapped \packed (binalot in Tagalog)

pipian – (pi-pí-an) [n.] chicken meat or fish, particularly a mudfish, cooked with toasted and ground rice and ground peanuts. It looks like a kare-kare but with no vegetables mixed in it.

pipino – (pi-pí-no; Tagalog and Cebuano vegetable) [n.] cucumber (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables)

piranha – (pi-rán-ha) [n.] piranha, a kind of fish that attacks other animals for its flesh (see also isda for the list of other fishes)

pirit – (pi-rìt; Samar fish) [n.] yellow tuna, a kind of big sea fish (also known in other names in Samar as panit, lurayaw and baleleng depending on its size; bariles in Visayan; vahuyo in Batanes)

pirito – (pi-rí-to; Tagalog dish) [n.] (see pinirito)

pirurutong – (pi-ru-ru-tòng; Tagalog grain) [n.] violet-colored rice grain (see also bigas)

piso – (pi-sô; Visayan fowl) [n.] chicks, the young of birds and fowl \nestling of birds (sisiw in Tagalog)

pitsay – (pit-tsay; Tagalog and Cebuano vegetable) [n.] (same as pichay)

pitsi-pitsi – (pi-tsi pít-si) [n.] (same as pichi-pichi)

pitso – (pit-so; dw Span. pecho) [n.] breast cut of animal meat (also spelled as pecho; aba in Cebuano)

pizza – (Italian origin; dw Ital. pizza[) [n.] flattened bread dough spread with tomato sauce and covered with various fresh vegetables, bell peppers, onion rings, garlic, olives, grated cheese, sausage, mushrooms, pepperoni, ground or bits meat, etc. The dough is mostly in flat circular shaped and sliced into triangles by cutting straight across the center from edge to edge. Other pizzas are rectangular and cut into small squares or rectangles.

*laing pizza (la-ing pét-sa; Bicolano delicacy) [n.] pizza dough spread with cheese and topped with laing dish (taro leaf cooked in coconut milk), then baked till dough is cooked.

*Hawaiian pizza (ha-wáy-yan pét-sa) [n.] pizza dough spread with grated cheese and topped with pineapple tid bits, bell peppers, tiny meat balls, then baked. It is the pineapple that makes this pizza distinctively Hawaiian.

piyalam – (pi-ya-lam; Tausug dish) [n.] fish cooked in vinegar (inun-onan in Cebuano; paksiw in Tagalog)

piyambrera – (pi-yam-bré-ra; dw Span. fiambrera [lunch box]) [n.] (same as fiambrera; see under baonan) (a.k.a. pimbrera, pumbrera)

piyulu – (pi-yu-lù; Tausug root crop) [n.] cassava (sc.name: Manihot esculenta). (kalibre in Cebuano; bulanghoy or balinghoy in Bohol; balanghoy in Waray; kamoteng-kahoy in Tagalog)

plantanilla – (plan-ta-níl-ya; Pampangueño delicacy) [n.] a sweet and creamy tiny crepe with pastillas de leche (milk candy) filling.

pla-pla – (pla pla) [n.] (see under tilapia)

platito – (pla-tí-to) [n.] small plate \saucer

plato – (plá-to) [n.] plate

pochero – (Bicolano dish) [n.] boiled meats and vegetables

*pochero Cebu (Cebuano) [n.] Visayan bulalo (bone marrow dish) with native corn and bamboo shoot

poki-poki – (po-ki pó-ki; Ilocano dish) [n.] eggplant salad or roasted eggplant with egg. As salad, the eggplants are boiled, peeled and chopped into pieces then sautéed in garlic, onions and tomatoes. For eggplant with egg, beaten eggs is added to the prepared eggplant salad or peeled roasted eggplant, mixed then slightly cooked (also spelled as puki-puki or poque-poque)

polpog – (pól-pog; Ilocano dish) [n.] grilled and chopped pork, panga (jowl), innards, and liver in native vinegar (sukang Iloko or tuba vinegar) and mayonnaise.

polvoron – (pól-bo-rón; dw Span. polvo > polvorones [powder cake]) [n.] a dry powder pastry or candy made of flour, powdered milk, melted butter, and sugar. It can be flavored with ground pinipig, peanuts, cashew, grated cheese or chocolate, or crumbs of cookies and cream. After toasting, the cooked mixture is poured into the mold and pressed hard to take the shape of the mold, usually a small rounds or oval shapes. The molded polvoron is then wrapped by rolling a cut of papel de Japon (Japanese paper) or cellophane plastic wrapper. Polvoron can also be of different kinds of flavor such as ube (by using the flour from wild yam), strawberry (by adding strawberry extract), etc. (also spelled as pulburon)

pomelo – (po-mé-lo; dw Eng. pomelo) [n.] pomelo (sc.name: Citrus maxima) (see also prutas for list of other fruits) (buongon, baungon or buluongon in Cebuano; suha in Tagalog; paga in Maguindanaoan; pugo in Maranao)

*pomelo candy (Davao) [n.] a candy made of pomelo juice, sugar, glucose, and milk. The ingredients are combined in a pan and 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).

pompano – (pom-pá-no; Visayan fish) [n.] yellow wax pomfret, a kind of fish (see also isda for the list of other fishes)

poque-poque – (po-kì po-kì; Ilocano dish) [n.] (same as poki-poki)

pork adobo – (pòrk a-dó-bo) [n.] (see under adobo)

pork afritada– (pork a-fri-tá-da) [n.] (same as apritadang baboy; see under afritada)

pork BBQ – (pòrk bar-bek-yú) [n.] (see under barbekyu)

pork liempo – (pork li-yém-po; Tagalog meat part/meat cut) [n.] pork belly. It is the cut of pork from the belly part of pig’s meat (a.k.a. liempo)

porksilog – (pork-si-lóg) [n.] short for “pork, sinangag, at itlog”,” a breakfast meal of either a fried slice of pork or pork adobo, paired with sinangag na kanin (fried rice) and piritong itlog-buo (sunny-side-up fried egg). It also has an optional siding of catsup as spread or dipping for the hotdog.

pork sisig – (pork sí-sig) [n.] sisig dish that uses pork meat, preferably the head skin, ears, and tongue, as the main meat ingredients. In Taal, Batangas, pork sisig is made of braised pig’s belly until all the water is gone that the pork belly is then fried on its own oil (pork’s fat). The skin must be crisp when cooked, and then it is chopped into strips and pieces and mixed with chopped green finger chili (siling mahaba), onion (preferably, the red skinned onion), spring onion leaves, ginger (scraped of its skin, sliced into small pieces almost the size of monggo bean), and lots of white mayonnaise. The taste comes tangy only when you happen to chew the bits of ginger. The combined hotness of finger chili and ginger makes the dish a good appetizer. It is served with the sidings of red hot chili and soy sauce or fish sauce that the eater would add optionally into the dish according to taste.

pork tocino – (pòrk to-sí-no; dw Span. tocino) [n.] marinated sweet pork fats.

Portuguese-style sardine – [n.] (see under sardinas)

potahe – (po-tá-he; Tagalog and Cebuano term) [n.] the recipe (a.k.a. niluto in Cebuano; kaluto in Bulaqueño)

potpot – (pòt-pòt; Visayan fish) [n.] ponyfish, small flat fish, a kind of sea fish (see also isda for the list of other fishes)

preskong miki – (prés-kong miki) [n.] (see under pancit)

prichon – (prit-tsón) [n.] fried lechon, combination of the words prito (frying) and lechon (roasted meat), thus it refers to fried chunk of roasted meat (preferably roasted pig). The fried lechon are then chopped into bite-size pieces and served with slivers of cucumber, wansuy and leeks, then wrapped in tortilla bread and serve with dip sauce of any kind

prito – (pri-to) [n.] frying (see also pinirito)

*pritong baboy (pri-tong bá-boy; dw Tag. prito + baboy) [n.] fried pork

*pritong isda (pri-tong is-dà; dw Tag. prito + isda) [n.] fried fish

*pritong tilapia (pri-tong ti-láp-ya; dw Tag. prito + tilapia) [n.] fried tilapia \fried St. Peter’s fish

*pritong itlog (pri-tong it-log; dw Tag. prito + itlog) [n.] fried egg

*pritong binating itlog (pri-tong bi-na-tíng it-log; dw Tag. prito + bati + itlog) [n.] omelet \omelette

*pritong binasag na buong itlog (pri-tong bi-ná-sag na bu-òng it-log; )Tagalog dish; dw Tag. prito + basag + buo + itlog) [n.] fried whole cracked egg \sunny-side up (pinusdak nga piniritong itlog in Cebuano; bunay nga pinusdak pagprito in Waray)

proben – (pró-ben; dw Eng. proventriculus > shortened into proven > proben) [n.] deep fried breaded proventriculus of chicken, and sometimes with part of the gizzard, skewered with bamboo barbecue stick. When already cooked, it is often dipped  in spiced up vinegar or sweet chili sauce right before eating. Proventriculus is that tubular part of the digestive  system of chicken that channels the flow of food from the crop to the gizzard (a.k.a. chicken pop in Bicol)

prutas – (prú-tas; dw Span. fruta [fruit]) [n.] fruits

*amhi (Camarines Sur) [n.] lipote

*bahag (Tagalog & Bicolan) [n.]lipote

*baligang (Albayano) [n.] lipote

*balimbing (Tagalog) [n.] star fruit

*balingbing (Cebuano) [n.] starfruit \carambola \five corners fruit (sc.name: averrhoa pentandra [Blanco])

*baongon (Cebuano) [n.] pomelo (a.k.a. buongon or buluongon)

*balubad (Pampangueño) [n.] cashew

*balubat (Tagalog) [n.] cashew

*bayabas (Cebuano) [n.] guava

*biyasong (Cebuano) [n.] native lemon

*bugkot (Maguindanaoan) [n.] pomelo (a.k.a. paga)

*bulahan (Mindanawanon) [n.] lanzon tree \lanzones \lang sat (a.k.a. buwabuwa, lansones)

*butong (Cebuano) [n.] young coconut

*buluongon (Cebuano) [n.] pomelo (a.k.a. baongon or buongon)

*buongon (Cebuano) [n.] pomelo (a.k.a. baongon or buluongon)

*buwabuwa (Cebuano) [n.] lanzon tree \lanzones \langsat (a.k.a. lansones, bulahan)

*kahil (Tagalog) [n.] ladu orange (a.k.a dalandan)

*kaimito (Tagalog) [n.] star apple

*kainito (Tagalog) [n.] star apple

*kalamansi (Tagalog) [n.] lime

*kamatis [n.] tomato \love apple

*kamansi (Visayan) [n.] breadfruit

*kamatsili [n.] madras thorn

*kamias (Tagalog) [n.] bilimbi \camias

*kaong [n.] sugar palm

*kapayas (Cebuano) [n.] papaya

*kapayas nga dalag (Cebuano) [n.] papaw \pawpaw

*kastanyas [n.] chestnut

*kasuy [n.] cashew \cashew apple

*kaymito (Tagalog) [n.] star apple

*kayomito (Cebuano) [n.] star apple

*kulo (Cebuano) [n.] breadfruit

*dalandan [n.] ladu orange (a.k.a kahil)

*duhat (Tagalog) [n.] black plum \black berries \Java plum

*duku [n.] duku fruit

*duryan [n.] durian

*galangan (Ilonggo) [n.] star fruit

*granada [n.] pomegranate

*guayabano [n.] soursop

*guwabano [n.] soursop

*iba nga linginon (Cebuano) [n.] Malay gooseberry

*iba nga tag-ason (Cebuano) [n.] bilimbi \camias

*igot (Tagalog, Bicolano & Samareño) [n.] lipote

*istroberi [n.] strawberry

*langka (Tagalog) [n.] jackfruit

*lansones (Tagalog) [n.] lanzon tree \lanzones \lang sat (a.k.a. buwabuwa; bulahan)

*lemon; lemonsito (Cebuano) [n.] Philippine lime \native lime

*letsiyas [n.] lychee

*littuco (Central Luzon) [n.] rattan fruit

*lomboy (Cebuano) [n.] black plum \black berries \Java plum

*mabolo [n.] ebony

*makopa [n.]coracao apple

*malig-ang (Camarines Norte) [n.]coracao apple

*mangga [n.] mango

*manggostan [n.] mangosteen

*manggis [n.] mangosteen

*mansanas [n.] apple

*mansanitas (Cebuano) [n.] Chinese date \Indian jujube

*marang [n.] jahore oak

*melon [n.] melon \rock melon \cantaloupe

*nangka (Cebuano) [n.] jackfruit

*nipa bunga [n.] nipa palm fruit

*paga (Maguindanaoan) [n.] pomelo (a.k.a. bugkot)

*pakwan [n.] watermelon

*panabo [n.] sour sop

*pasionaria [n.] passion fruit

*peras [n.] pear

*pinya [n.] pineapple

*pugo (Maranao) [n.] pomelo

*ukban (Cebuano) [n.] pomelo

*rambutan [n.] rambutan

*rimas [n.] breadfruit

*saging [n.] banana

*sambag (Cebuano) [n.] tamarind

*siko-karabaw [n.] sour sop

*sineguelas [n.] Spanish plum

*sireguylas [n.] Spanish plum

*sirguwelas [n.] Spanish plum

*sirwela [n.] plum

*sotil (Cebuano) [n.] Philippine lime \Philippine lemon \Philippine citrus \small Chinese orange

*suha (Tagalog) [n.] pomelo

*tambis (Cebuano) [n.] water apple

*tiesa; tisa [n.] carristel tiesa

*taranati (Pampangueño) [n.] star fruit

*tsiko [n.] sapodilla

*ubas [n.] grape

*pomology = (n.) science of fruit growing

puchero – (pu-tsé-ro) [n.] (same as pochero)

pugita – (pu-gí-ta; Tagalog mollusk) [n.] octopus, a kind of marine mollusks having eight tentacles (kugita in Visayan)

pugo – (pú-go) [n.] quail

pugo – (pu-gô; Maranao) [n.] pomelo (sc.name: Citrus maxima) (see also prutas for list of other fruits) (buongon, baungon or buluongon in Cebuano; suha in Tagalog; paga in Maguindanaoan)

pugon – (pu-gón) [n.] an oven, commonly referring to a brick, clay, or tin oven that is used in baking, such as those used in baking bread and bibingka. It also refers to the oven used in firing earthen pots.

puki-puki – (pu-kì pú-kì; Ilocano dish) [n.] (same as poki-poki)

pulburon – (pul-bu-rón; dw Span. polvo > polvorones [powder cake]) [n.] (same as polvoron)

pulot putyokan – (pu-lòt puk-yó-kan; Tagalog natural sweet) [n.] honey (dugos in Cebuano)

pulutan – (pu-lú-tan; Tagalog) [n.] a food served and eaten during drinking session \an appetizer served along with the alcoholic drinks \appetizer (sumsuman in Cebuano, Boholano and Waray)

pumbrera – (pum-bré-ra; dw Span. fiambrera [lunch box]) [n.] (same as fiambrera; see under baonan) (a.k.a. piyembrera, pimbrera)

pungango – (pu-ngá-ngo; Tagalog fruit) [n.] (same as putot; see under Cebuano lubi)

pusan – (pu-san; Maranao condiment) [n.] shrimp paste, one of essential condiments in the Maranao cooking (uyap in Cebuano; bagoong alamang in Tagalog)

pusit – (pu-sìt; Tagalog cephalopod sea mollusk) [n.] squid \A kind of edible cephalopod sea mollusk (under order Teuthoidea). There are many species of squid, but similarly described as having no bones on its long, slender body, has eight arms and two long tentacles on its head, and gland that secrets black ink (a.k.a squid ink) as part of its defense mechanism. Squid is one of the safest kind of marine animals to consume because it has a very low level of mercury content. (nukos in Visayan and Mindanawanon; nuos in Waray)

*pusit inihaw (Tagalog dish) [n.] a grilled squid, it is a juicy squid filled with finely chopped tomatoes, onions and cuts of lemon grass, then grilled over hot embers

*pusit sisig (Tagalog dish) [n.] sisig dish that uses squids as the main seafood ingredient.

*grilled pusit (grìld pu-sìt; Tagalog dish; dw Eng. grill + Tag. pusit [squid]) [n.] grilled squid, either skewered or not, usually stuffed with tomatoes and spices, serve it with slices of onions, scallions and or with basil, and other condiments

*tamisan (Bicolano sea mollusk;) [n.] a giant species of squid, almost a meter long.

puso – (pú-sò; Tagalog dish) [n.] the heart of slaughtered animals, used as ingredient like ordinary meat in cooking (kasing-kasing in Visayan and Mindanawanon)

pusò – (pu-sô; Visayan steamed rice) [n.] rice in heart-shape or diamond-shape woven palm. This is a pack of rice cooked or steamed inside a heart-shaped or diamond-shaped woven coconut leaf (a.k.a. a ball of woven palm). The palm used in packing rice is the young and newly sprouting leaf of coconut that is still whitish yellow in color, that same kind of coconut palm we saw during Palm Sunday in Philippine Catholic churches. The midrib is removed and the long strip of palm’s blade is skillfully woven into a diamond-shaped ball then half-filled with rice grains. Weaving a ball with strips of palm requires instruction from a skilled weaver and must be practiced to perfect the shape, size and tightness of the woven palm strips. Through a narrow opening between the overlaying strips, the palm ball is half filled with rice grains. The filled palm balls are placed in a cooking pot filled with water equivalent to the total measurement of all rice grains used. Cooking is simply done by boiling until all the water is absorbed. The absorption would cause the grains to expand and fill all the space inside the woven palm ball. When the rice are tender, puso is already cooked. To serve, puso is sliced into halves and the mold of cooked rice is taken out and eaten either by picking it by hand or cut it further into chunks and scoop the lumps with a spoon. In most eateries and barbecue stands in Visayas, it is sold or displayed hanging on the stalls. Hence, the Visayans fondly called this as pusô because it is likened to the shape of a a hanging banana heart (banana blossom). They also compared its shape and size to the semblance of a human heart. You may wonder why the Visayans called it pusô when “heart” is actually called kasingkasing in Visayas (Cebuano, Boholano, Hiligaynon (Ilonggo) and Waray). Well, the name is borrowed from the Tagalog word púsò (that also means “heart”). It has something to do with the fact that Tagalog is the lengua franca anywhere in the country. The Visayan who started cooking rice this way might just wanted to give this hanging pack of rice a name that has to be understood readily by those coming from other places. (tamu in Sulu and Zamboanga)

puso – (pú-sò; Tagalog, Ilocano, Bicolano, Pangasinense, Maranao & Maguindanaoan animal part) [n.] heart. In Philippine cooking, it refers to the heart of slaughtered animals, used as ingredient like meat in cooking. (kasing-kasing in Cebuano, Boholano, Hiligaynon (Ilonggo), and Waray; pusu in Pampangueño (Capampangan); atey in Yakan; a.k.a. pusung in Maguindanaoan)

puso ng saging – (pú-sò nang sá-ging; Tagalog vegetable) [n.] banana heart (sc.name: Mussa, Spp.) (see also gulay for other Tagalog vegetables) (utut in Ivatan; puso sa saging in Cebuano; puso han saging in Waray)

*puso ng saging kinilaw (Tagalog salad) [n.] banana heart salad, the heart is blanched then cut into large strip and cooked in vinegar with other condiments to follow and salt to taste. This is served cold.

*puso salad [n.] banana blossom salad, made of half-cooked, steamed banana heart, sliced into strips and then mixed with spiced vinegar. Slices of vinegared fish fillet or ceviche may be garnished to enhance the salad

*puso sa mais (Visayan crop) [n.] pike of corn

*puso sa saging (Visayan vegetable) [n.] banana heart (sc.name: Mussa, Spp.) (puso ng saging in tagalog)

pusu – (pu-sù; Pampangueño (Capampangan) meat part) [n.] heart. In Philippine cooking, it refers to the heart of slaughtered animals, used as ingredient like meat in cooking. (puso in Tagalog, Ilocano, Bicolano, Pangasinense & Maranao; kasing-kasing in Cebuano, Boholano, Hiligaynon (Ilonggo), and Waray; atey in Yakan; puso or pusung in Maguindanaoan)

putian – (pu-ti-án; Visayan fish) [n.] white shrimp, a kind of crustacean

putli mandi – (pu-tì mán-dì; Tausug delicacy) [n.] a delicious sweets made of palitaw of cassava flour (tapioca) that is wrapped around a core of kinti and rolled in newly grated coconut meat

puto – (pú-to) [n.] steamed rice muffin. It comes in all shapes small round, big round, square cut, oval, tube, etc.. Some puto are named after the place where they originated, or commonly or popularly made (patulakan in Tausug of Sulu)

*puto a banggala (Tagalog delicacy) [n.] cassava cupcakes, made from grated cassava mixed with strands of finely grated coconut meat and slightly sweetened with sugar. The mixed ingredients are stuffed in a milk can with perforated bottom and placed over an steamer until it is tender in texture. When cooking is about to be done, it is topped with caramel, or its substitute, a raw brown or red sugar then allowing the heat to melt the sweet on top of the puto. Additional, but optional topping, is grated coconut meat (a.k.a. puto a banggala)

*puto banggala [n.] (same as puto a banggala)

*puto Batangas (Batangueño delicacy) [n.] puto that is round and all-white and cake-like. It is cut with a string into diamond-shaped pieces

*puto bagas (Bicol delicacy) [n.] puto rice made of ground rice called maaw, molded to form like a round concave disc, and baked until crisp and crunchy when bitten.

*puto bao (Bicol delicacy) [n.] rice cake with coconut sweetmeat filling. A scoop of moistened ground cooking rice is pressed into a halved coconut shell with a hole at the bottom (or the shell’s eye), then filled with bukayo (coconut sweetmeat). It is cooked by pacing over tube-like steamer (similar to the one used in cooking puto bumbong). A pair of cooked puto bao is fit to form a ball and rolled on a strip of banana leaf when served or sold.

*puto Biñan (Laguna delicacy) [n.] a rice cake that is soft, thin and has cheese toppings. This kind of puto is usually identified by its oval shape and brownish color. It is made of pure ground rice grains mixed with other common ingredients that are used in making conventional puto. Cooking puto Biñan starts from grinding the rice grains. After the rice is milled, it is covered by a cheese cloth and let out to dry for one whole day. The dough is then kneaded twice and left to stand for another day. Sugar is then mixed with the dough, and the mixture is placed in “lansungan,” a steam cooker. After three minutes, milk, cheese and eggs are added, and then after five to seven minutes, the puto Biñan is done

*puto bula (Laguna delicacy) [n.] large white puto sliced diagonally

*puto bumbong [n.] purple cylindrical rice cake. The name of this cylindrical, violet-colored puto is derived from the bamboo tube (bumbong kawayan) used in the cooking. Puto bumbong is a traditional Christmas food in Luzon. It is made from purple glutinous rice mixed with coconut milk and sugar then stuffed in a bamboo tube that is about the rice the size of an adult’s thumb. The tube is then plugged vertically on the hole of a steamer that is tight enough to hold the upright position of the bamboo tube. The steam from the steamer is forced into the lower opening and passes out on the top end of the tube thereby heating the whole stuffing inside. When cooked, the rice cake is tapped to come out from the tube then spread with butter or margarine and rolled on sugar then sprinkled with grated coconut meat and served on banana leaf.

*puto de Malolos (Bulacan delicacy) [n.] salted eggs are cut into crescents then arranged into a radial pattern on top the wide circular puto

*puto keso (Tagalog delicacy) [n.] rice cake with a stick of melted cheese (a.k.a. cheese puto)

*puto kutsinta [n.] puto that is flat and circular in shape, looks gelatinous and semi-transparent in appearance, brownish in color, served with strands of grated coconut meat

*puto lanson (Ilonggo delicacy) [n.] a puto in Iloilo that is made of grated cassava, always foamy when cooked

*puto Manapla (Negros Occidental delicacy) [n.] a kind of puto in Manapla, Negros Occidental. This smooth-textured rice cake is cooked with banana leaf (preferably from saba) laid underneath the mold or in the pot where puto is cooked. Conventionally, it is served with bachoy or dinugoan.

*puto maya (Visayan & Tagalog delicacy) [n.] cooked glutinous white rice cooked in coconut cream molded in small plastic cups and inverted on banana leaves. The Boholano version is made of glutinous white rice mixed with bugas tapol (violet rice) flavored with ginger. Puto maya is served by topping it with grated coconut meat and sprinkling of sugar.

*puto pao [n.] The name puto pao is derived from puto and siopao, it is a rice cake filled with pork asado similar to that of siopao.

*putong bigas (Bicolano delicacy) [n.] rice cake, sometimes served with caramelized grated coconut meat

*putong lusong (Pampangueño delicacy) [n.] anise-flavored white rice cakes steamed on wide pan then cut into trapezoid or quadrilateral shapes.

*putong pula (Rizal delicacy) [n.] is actually a brownish-colored small rice puto as distinguished from the putong puti. the color is actually from the brown sugar that is used in the preparation.

*putong pulo (Bulacan and Valenzuela City delicacy) [n.] a white or brown rice cake molded into small, round, enough to be a bite-size and is mildly sweet (also spelled as putong polo)

*putong puti [n.] a very white rice cake made from pure white glutinous rice and sweetened using refined white sugar. The ingredients are ground then added with enough coconut milk to make dough, the mixture is molded in fist-size circular shapes then steamed. The ground ingredients could also be poured on a wide pan and placed on a steamer to cook. When cooked, the big-size rice cake is sliced into quadrangle or tall triangles. Nowadays, the sticky rice is replaced with flour and baking powder.

*putong sulot (Pampangueño delicacy) [n.] the white version of puto bumbong, using ground white glutinous rice as the main ingredient. It is also molded in bamboo tube and cooked on a steamer.

*cheese puto [n.] (same as puto keso)

*seaweed puto (se-wed pú-to) [n.] a puto made out of carrageenan of kappaphycus (red seaweed or red alga) which was developed by Dr. Laurentina Paler-Calmorin, a food scientist and Dean of the Northern Iloilo Polytechnic State Sciences-College of Fisheries and Allied Sciences (NIPSC-CFAS) in Estancia, Iloilo. The ingredients used in making seaweed puto are: carrageenan (2 cups), coconut cream (1 cup), sugar (1& 1/2 cups), flour (3 cups), and baking powder (2 tablespoons). When cooked, it has a shelf life of 3 days if stored under room temperature, 1 week if refrigerated, and 1 month if in a freezer.

putot – (pú-tot; Cebuano fruit) [n.] (see under lubi)

puyo – (pu-yo; Bicolano fish) [n.] perch fish (managat in Visayan and Mindanawanon)



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.)