tag:blogger.com,1999:blog-8164681268950893241.post7320049430180523595..comments2022-12-22T19:36:00.702+08:00Comments on Philippine Food, Cooking, and Dining Dictionary: Philippine Food, Cooking, and Dining Dictionary - BEdgie Polisticohttp://www.blogger.com/profile/17321102783324644465noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8164681268950893241.post-27192580732659887252022-03-10T16:03:01.881+08:002022-03-10T16:03:01.881+08:00Thank you for sharing this very informative and en...Thank you for sharing this very informative and entertaining content. Hope you could visit our <a href="https://katunyings.com/" rel="nofollow">Filipino cuisine</a> in the future 🙂Kirkhttps://www.blogger.com/profile/17291527336906314479noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-14825054285534701672014-08-27T15:17:44.513+08:002014-08-27T15:17:44.513+08:00Thanks for a marvelous posting! I really enjoyed r...Thanks for a marvelous posting! I really enjoyed reading it, you will be <br />a great author.I will remember to bookmark your <br />blog and may come back at some point. I want to encourage you to ultimately continue your great posts, have a nice evening!<br /><br /><br />My blog :: <a href="https://www.youtube.com/watch?v=QRrPhWYXfRA" rel="nofollow">natural search engine optimization services</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-59756014049807574352014-08-25T15:35:51.736+08:002014-08-25T15:35:51.736+08:00Hey there! Someone in my Facebook group shared thi...Hey there! Someone in my Facebook group shared this site with us so I <br />came to give it a look. I'm definitely loving the information. I'm bookmarking and will be tweeting this to <br />my followers! Great blog and superb style and design.<br /><br />Here is my blog post; <a href="https://www.youtube.com/watch?v=KHMoT3BB5xQ" rel="nofollow">photography jackson mi</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-35216523620129967892014-08-15T04:42:35.218+08:002014-08-15T04:42:35.218+08:00This is really fascinating, You are an overly skil...This is really fascinating, You are an overly skilled blogger.<br /><br />I have joined your feed and look ahead to in the hunt for more of your fantastic post.<br />Also, I have shared your website in my social networks<br /><br />Feel free to surf to my homepage; <a href="https://www.youtube.com/watch?v=q5FDv-91KTI" rel="nofollow">divorce attorney mesa az</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-22273327912120671922014-08-08T06:55:04.730+08:002014-08-08T06:55:04.730+08:00butbot – (bút-bót; Cebuano and Boholano) (tumbong ...butbot – (bút-bót; Cebuano and Boholano) (tumbong ng niyog in Tagalog) [n.] coconut apple \haustorium (Bot.); The spongy growth inside the shell of a sprouting matured coconut fruit<br />More about this food in my comment of "tumbong ng niyog" under this page linkhttp://philfoodcooking.blogspot.com/2010/12/pinoy-food-and-cooking-dictionary-t.htmlEdgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-84152951359198502692014-07-27T15:24:27.313+08:002014-07-27T15:24:27.313+08:00Fantastic website. Plenty of helpful information
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Instead of having a semi-fully developed chick, penoy egg would only produce a mass of plain white and yellow embryo. Thus, when boiled, the white portion would solidify and the yellow mass would just coagulate. There are two kinds of boiled balut penoy: the masabáw (soupy) and the tuyĂ´ (dry). The masabaw is produced by keeping the penoy egg in the hay or incubating them up to 12 to 13 days. When boiled, masabaw is not actually soupy but rather very moist, creamy and a bit slimy that can be slurped readily after having sprinkled with a pinch of salt or doused with spiced up vinegar. When incubated further for a day or more, the penoy egg would become tuyĂ´ or quite dry and appeared to be like an ordinary boiled chicken egg only that the white and yellow part of the embryo are not holding any regular shape, sometimes it appears semi-scrambled. To easily distinguish masabaw from tuyo, vendors would put a distinguishing mark on the shell of balut penoy. For the masabaw, a straight vertical line is drawn around the shell, or sometimes letter “S” is written for sabaw (soup) or “M” for masabaw (soupy). A crosswise or spherical line is drawn around the egg to indicate that balut penoy is tuyĂ´. A douse of vinegar and sprinkle of salt are the usual condiments used when eating balut penoy. Due to limited supply of duck eggs, a commercially produced brown chicken egg are now fast becoming a substitute in making balut penoy and is called itlog manok penoy. However, there are mischievous balut penoy makers who would pass on white chicken egg as brown chicken egg by putting light brown artificial coloring on the shells of white chicken eggsEdgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-29366064039407068992013-09-28T02:07:04.050+08:002013-09-28T02:07:04.050+08:00I think the admin of this website is genuinely wor...I think the admin of this website is genuinely working hard in favor of his website, since here every data is <br />quality based material.<br /><br />My web blog <a href="http://clug.sampablokuper.com/wiki/Xbox_360_The_New_Game_Culture" rel="nofollow">Spiele Key kaufen</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-8131083768702854012013-07-15T04:59:03.420+08:002013-07-15T04:59:03.420+08:00bagnet – (bĂ g-net; Ilocano dish) (lechon kawali in...bagnet – (bĂ g-net; Ilocano dish) (lechon kawali in Tagalog) [n.] deep-fried crisp pork chunks, preferably the liempo (pig’s belly). The whole big chunk or large cut of pork (with the skin intact) is boiled in saline solution (a.k.a. salted water), drained, air-dried, and then deep-fried twice until crisp reddish-brown or golden-brown and the skin has tiny bubble-like blisters on it. It is somehow an Ilocano version of Tagalog lechon kawali. In olden days, Ilocanos would store bagnet in burnay (earthen jar) filled with pork oil to the brim. The oil would congeal (solidify) to become lard, burying the pieces of bagnets inside the jar as it cools. When there is a need to use bagnet in cooking, a piece is taken out and fried again with some of the lard to gain back the crispiness in bagnet. Ilocanos sometimes used chopped bagnet as added ingredients in cooking pakbet (Ilocano vegetable medley with fish paste) or pasta, as it would add some crunchiness and flavor in the dish. Garnishing with bagnet in almost all Ilocano vegetable and noodle dishes is fast gaining popularity in modern Filipino cuisine. The lard is also used in sautĂ©ing or flavoring vegetable dishes, such as in pinakbet and in pancit (noodle dishes). Bagnet is also eaten as is. To serve, a crisp bagnet is chopped into bite sizes and served with dip sauce called KBL (short for kamatis, bagoong and lasuna)Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-82686395632339553902012-12-18T23:21:26.937+08:002012-12-18T23:21:26.937+08:00binaki (bi-na-kĂ®; Bukidnon and Caminguinian [Camig...binaki (bi-na-kĂ®; Bukidnon and Caminguinian [Camiguin island, CARAGA] snack) (also spelled as binake)<br /><br />binaki [n.] ground young corn in cornhusk; Finely ground corn grits is mixed with sugar and coconut milk or evaporated milk, then a scoop of the mixture is wrapped in cornhusk taking the shape of the ear of corn or folded into rectangular bars, then boiled in water or thinned coconut milk till the corn mix is cooked and takes it shapeEdgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-60501667284416725862012-12-18T13:50:50.703+08:002012-12-18T13:50:50.703+08:00buri – (bu-rĂ; Tagalog, Waray, and Bicolano palm) ...buri – (bu-rĂ; Tagalog, Waray, and Bicolano palm) <br /><br />a.k.a. buli in Tagalog; a.k.a. ibus or silad in Bicolano; buli in Cebuano. Boholano & Ilocano; ebus, busi or piet in Capampangan; silag in Ilocano & Pangasinense; silal in Subanon; sirar in Bagobo; bagatai or taktak in Isinay) <br /><br />[n.] raffia (Sc.names: 1) Raphia ruffia, 2.) Corypha umbraculifera, [Blanco], 3.) Corypha utan, [Lam., Merrill]) and Corypha elata, [Roxb] \buri palm (Phil. English) \talipot palm; Strips taken from its frond or a length of the blade of its leaves is used in binding some farm goods, crabs, and some packed foods, such as suman sa ibos, patupat, sinanglay, inutokan, tagoktok, etc.. The palms of buri are made by the Capampangans into a native hat called kupiang ebus and sleeping mats they called dase (or banig in Waray and Cebuano). The sweet tuba (sweetish toddy) collected from the inflorescence of buri palm is used to sweetened the Pangasinense patupat (sweetened glutinous rice in square-woven coconut palm) and the Capampangan and Tagalog bagkat (thickened caramel-like syrup of boiled sap of raffia palm)Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-11668259320818199472012-09-22T09:54:44.120+08:002012-09-22T09:54:44.120+08:00Everything is very open with a very clear explanat...Everything is very open with a very clear explanation of the issues.<br /><br />It was truly informative. Your website is useful. 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The meat is thin and too tender that you can easily scoop it from the shell using a spoon. If the meat is very thin and appears to be very transparent, it is called “malauhog” in Tagalog or “sip-on” in Cebuano. <br /><br />In Visayas, when “butong” starts to mature, it is called “lugitonon og luwag.” In this stage the young meat becomes thicker and starts to become tough that you have to pry it out with a “luwag” (ladle) to scoop it into strips or lobes, or grate the thickening meat using the “kagoran” (coconut grater). Folks in rural areas would use their “luwag” (ladle) in prying the thick yet tender meat as spoon could no longer handle it. “Lugitonon og luwag” is halfway of “butong” (young coconut) and the “guwang” or “gulang” (matured coconut fruit). You cannot make it into copra because it is too tender and would just curl or crimp and shrink when dried and oil is not yet fully developed in it. “Lugitonon og luwag” is the one used in making “inukulan” or “inutukan” crabs, and the tender version of “bukhayo” (coconut sweet meat) that we used as “palaman” (filling) in our bread sandwich, and also in “coconut bread”. <br /><br />“Kopras” (copra)is the dried meat of matured coconut fruit that is then processed in factories for its coconut oil. The oil becomes our cheapest form of “cooking oil” (a.k.a. edible oil) in our kitchen at home. Other uses of coconut oil include that of soap making, medicine, lubricants, etc. “Lugitonon og luwag” as I’ve told is not yet suitable to become copra because oil is not yet fully developed in this stage. You have to wait for two to three weeks before it becomes “guwang” or “gulang” (matured coconut). By the way, matured coconut fruits are of two kinds in Cebuano: “buhi” when the fruit’s is still green and “patay” when it is already “brown.” Both is half-filled with coconut water as air has already filled the remaining space in the shell, that’s why you would hear rippling or gargling sound when the fruit is shaken, but not when it is still a “lugitonon of luwag”. <br /><br />By the way “lugitonon” means something than needs to be pried out with a “lugit” (tools used in prying coconut meat). Hence, “lugitonon og luwag” means “something that needs to be pried with a ladle.”Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-26874818178456653782011-03-14T07:56:24.397+08:002011-03-14T07:56:24.397+08:00In Boholano, there is a coconut fruit they called ...In Boholano, there is a coconut fruit they called "lawgonon" or "lawgonon sa baboy" in full text, which means a coco fruit that "can be served as fodder for pigs." This is the green coconut fruit that is nearing maturity that its nut is not so hard yet and not too soft either that it was thought to be a good feed for the hogs. Most Boholanos have the penchant of raising native pigs in the backyard and they have to feed and fatten it well so they would have a very nice pork for the upcoming fiesta in their place. Considering that coconut trees are abounding in this island, coconut is more often mixed in the fodder.Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-30030528377606986112011-02-28T19:40:07.544+08:002011-02-28T19:40:07.544+08:00"Lubi" is the generic Cebuano word for c..."Lubi" is the generic Cebuano word for coconut tree and all its parts from the tip of its root and up to the tip of its sprouting palm. <br /><br />Hence, “butong”, “lugitonon og luwag”, “kopras” <br />as well as "tuba", "putot", "butay", "takong", "palwa", "tukog", "ubod", etc. are all parts of "lubi". It would be appropriate to call the coconut tree a "lubi", but it's wrong to exclusively call mature coconut fruit as "lubi" for the fact that whatever stage the coco fruit is it is always be a "lubi". Matured coconut fruit is called "gulang nga bunga sa lubi" it could be either "buhi" (still green) or "patay" (already brown).Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-91798752643852223672011-02-28T15:54:59.874+08:002011-02-28T15:54:59.874+08:00Tried Bird Nest soup last year from like www.geoc...Tried Bird Nest soup last year from like www.geocities.jp/hongkong_bird_nest/index_e.htm . Tastes really good... yeah, I thought it was gross at first, but wow, you won't regret it.Lisahttps://www.blogger.com/profile/18135925702784922417noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-73323016058757848772011-02-28T09:32:09.334+08:002011-02-28T09:32:09.334+08:00Betamaks refers to two street food in the Philippi...Betamaks refers to two street food in the Philippines. As you can see in the entries in this page, I put two entries for betamaks: <br /><br />The following are the elaborations: <br /><br />1.) Betamaks is for the “chicken intestine BBQ” that is also known as “I.U.D.” (as it looks like that kind of intrauterine contraception sans the dangling cord). The name betamaks came from the word "betuka ng manok" that became "betuks ng manoks" before it settled to become "betamaks" <br /><br />2) In Metro Manila, the "dugo ng manok BBQ" became popularly known as betamaks in late 80's and early 90's. Chicken blood would coagulate normally in less than a minute after dripping from the slaughtered chicken. BBQ makers would cut the solidified blood into blocks that resembles the shape of the erstwhile Betamax casette that contains the video tape. Today’s generation may no longer know what Betamax cassette looks like as it was phased out and replaced by the bigger VHS tape, then by CD, then by DVD, and eventually by Blue Ray.Edgie Polisticohttps://www.blogger.com/profile/17321102783324644465noreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-1016858479276779172011-02-27T17:54:13.048+08:002011-02-27T17:54:13.048+08:00butong nga lugitonon og luwag (Cebuano nut) [n.] y...butong nga lugitonon og luwag (Cebuano nut) [n.] young coconut that already has developed thick and quite hardened meat that can be collected either by prying or by grating.<<< it's not young if it has a hardened meat, butong is a young coconut, lubi is coconut that has thick meat, maybe for grating or for copraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8164681268950893241.post-57741300151479717152011-02-27T17:48:34.809+08:002011-02-27T17:48:34.809+08:00i thought betamax is the name of the skewered rec...i thought betamax is the name of the skewered rectangular cuts of coagulated blood.Anonymousnoreply@blogger.com