tag:blogger.com,1999:blog-8164681268950893241.post5082937971243318756..comments2022-12-22T19:36:00.702+08:00Comments on Philippine Food, Cooking, and Dining Dictionary: Pinoy Food and Cooking Dictionary - TEdgie Polisticohttp://www.blogger.com/profile/17321102783324644465noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8164681268950893241.post-64560605160726207992014-08-08T06:47:12.359+08:002014-08-08T06:47:12.359+08:00tumbong ng niyog – (tum-bóng nang ni-yóg; Tagalog)...tumbong ng niyog – (tum-bóng nang ni-yóg; Tagalog) (a.k.a. tubo or tubo ng niyog in Tagalog; tumbong in Capampangan and Batangueño; butbot in Cebuano & Boholano; buwa in Waray, Ilonggo & Surigaonon; buyong in Biliranon [Biliran province]; buha in Kiniray-a [Antiqueño]; ampol in Bicolano; buay in Samareño [northern & eastern Samar], Bicolano [Sorsoganon, & Masbateño; para in Ilocano [Cagayano]; pala in Pangasinense; tubal in Itawis) [n.] haustorium (Bot.) \coconut apple; The spongy growth inside the shell of a sprouting matured coconut fruitEdgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-34967500054152456712013-03-17T11:44:59.805+08:002013-03-17T11:44:59.805+08:00*tinapang isda (ti-na-páng is-dâ; Tagalog preserve...*tinapang isda (ti-na-páng is-dâ; Tagalog preserved) (tinap-an nga isda or tinap-anang isda in Cebuano or Boholano; tinapa in Bicolano; pescao ahumado in Chavacano [Caviteño]) [n.] smoked fish; The usual sea fish used in making isdang tinapa are the galunggong, tunsoy, lawlaw and any other species of sardine fish and mullet. Later on, freshwater fish and those from brackish water, such as bangus and tilapia are then widely used in making tinapang isda. The process of making tinapa is called magtapa that would start from selecting the good and fresh fishes. Those with broken fins and belly are discarded away. The selected fishes are washed clean in water, then grouped according to sizes, then air dried under the sun for about an hour by spreading them on baklad (bamboo stick tray). The air dried fishes are then treated in a process called pagpapangat, where fishes are cooked in banlian (huge cooking vessel placed on wood-burning stove) filled with brine solution called salmojera. After few minutes of pagpapangat, fishes are again inspected. The intact ones are segregated from the broken ones. The intact ones are arranged in dalarayan (wooden tray) to be rinsed, then air dried and placed in tapahan (smoke module) where the pausok (smoking process) is done with smoking kusot (sawdust and wood shavings) or coconut husk. After about 15 minutes of smoking, the skin of fish would become shiny and glistening golden brown. The smoked fish are removed from the tapahan and go through the final round of inspection. It must be intact and in good shape before they are packed in bamboo trays lined with wilted banana leaves or sheets of old newspaper. When buying isdang tinapa, the following tips would help determine if the smoked fish is still fresh: Choose the ones with no broken skin or tail, and the gills should be closed and the abdominal cavity is intact and hard when pressed. The skin should be naturally shinny, avoid those that are wiped with cooking oil as artificial glistening agent. Some vendors would brush tinapang isda with oil to make old smoked fish look new. So, it would help to run a finger over the smoked fish to check if it is brushed with oil. If the skin looks dull with whitish cloud on its surface, sometimes a bit powdery, it is an indication that the tinapang isda is no longer fresh<br />Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-53397466947744246832013-03-16T22:04:00.243+08:002013-03-16T22:04:00.243+08:00\mother-of-pearl oyster \pearl oyster \pearl clam ...\mother-of-pearl oyster \pearl oyster \pearl clam \big oyster; The fresh meat of taklobo is often made into kinilaw (raw dish). It is cut into bite size and dipped in spiced vinegar or any other souring agent. Most part of the meat is quite leathery tough that it needs a lot of chewing to savor the taste. Often served as pulutan (food served with the alcoholic drinks). Taklobo is an exotic seafood, and considered by some as potent food and as an aphrodisiac Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-46245725761727803472013-03-16T21:53:47.333+08:002013-03-16T21:53:47.333+08:00taklobo - (tak-ló-bo; Tagalog shellfish /seafood) ...taklobo - (tak-ló-bo; Tagalog shellfish /seafood) (taklubo or takubo in Cebuano & Boholano; kabibi in Waray) (n.) giant clam sc.name: Tridacna gigas) a very big clam that measures up to 1.4 meters long, found in the Philippine seas. Its meat is considered an aphrodisiac in Asia-Pacific countries. Its shells are used as dishes, tools, jewelry, ornaments, also used as baptismal and holy water fonts in old churches, and wash bowl in some restaurants. Although this clam spawns eggs by the multitude, its larval mortality is also high. This giant clam was considered virtually extinct in Philippine waters in surveys done in 1985, but it is reseeded in Pangasinan seas by the University of the Philippines Marine Sciences Institute (UPMSI) and the local government of Pangasinan, a successful effort in putting back the giant clam in the Philippine seas. Other giant clams found in the Philippines are: Tridacna squamous, Tridacna maxima and Tridacna crocea, which are all of large population in some parts of the seas in the country. Other known giant clams, which are endangered species and already in the brink of extinction are: Tridacna derasa (the second largest clam, also called smooth or southern giant clam), Hippopus hippupos (strawberry clam), Hippopus porcenlanus (China clam). One giant clam was found by a Muslim diver in the deep seas off Palawan in 1935, it turned out to be the mother pearl of the “Pearl of Allah” or the “Pearl of Lao Tzu” Giant clams are now protected by the Philippine Republic Act 8550. Hence, it is now illegal in the Philippines to collect, possess, buy, kill, eat or trade giant clams. Violators would be imprisoned from 12 to 20 years with a fine of up to P120,000.00Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.com