Filipino Cooking Terms Info Part 1 Recipe
Yield: 1 bitRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Kangiodro: Misi - salted yellow brown soybean Misu - soy bean paste
Oyster Sauce - Cantonese sauce made of ground dried oysters and salt.
Ngo-yong - all spice powder, several kinds of spices Tofu - soybean
cheese, soft Tahure - salted soybean cheese. There are two varieties
red and white Tawpe - dried soybean milk skin Tausi - fermented
soybean curd Tokwa - soybean cheese, hard Toyo - black, salty sauce
from soybeans, soy sauce Aji-no-moto - brand of Monosodium glutamate
Tahu - geerlig cheese
Beef: Blas - shank Kabilugan - flank Kadera - rib roast Kalltiran -
beef shoulder, boneless Librilyo - omassum (stomach) Paypay - chuck
Plerna corta at pierna larga - round cut Punta y pecho - brisket
Solomilyo - tenderloin Tadyang - plate Tagillran, hullhan - sirloin
steak Tagillran, gitna - porterhouse steak Tapadera - rump steak Ulo
- head Utak - brain
Fish & Shellfish Abalone - sea ear Allmasag - crabfish Allmango - crab
Apshap - sea bass Begoong-alamang - small shrimps, salted and
fermented Bakokong moro - fresh water progy Balatan - trepang Bangus
~ milkfish Bidbid - ten pounder Bitchu-bitchu - shrimp fritter Balag
~ mudfish Dapa - rough scaled brili Bills - long jawed anchovy Halaan
~ clams Lapu-lapu - spotted grouper Maya-maya - malabar red snapper
Shrimp juice - to obtain, pound the heads of shrimps & add water,
then strain. Sugpo - tiger prawn Tahong - salt water mussel Talaba -
oyster Talengka - small crab Tinapa - smoked fish
Pork: Goto - tripe Lapay - pork spleen Likod - pork fat back Liempo sa
tiyan - pork plate fat Liempo sa hullhan - porkloin chop Lomo -
tenderloin Pata - pigs feet Paypay - pork shoulder (Boston butt)
Pigi - fresh pork ham Sitsaron - pork cracklings Tadyang - pork
spareribs
Vegetables: Abitsuwelas - green beans, snap beans Ampalaya -
bittermelon Achara - pickled vegetables Apulid - water chestnuts
Batao - hyacinth bean Dilaw - turmeric Gabi - toro roots Labong -
bamboo shoots Labanos - native lettuce Mongo - mung bean Mustasa -
mustard plant Niyog, buko - coconut, young Patola - sponge gourd
Pechay or petsay - Chinese cabbage and Pechay with flowers - chaysim
Remolatsa - beets Bulakiak ng saging, tuyo - dried banana flowers
Saging, puso - banana heart Sibuyas tagalog - native onions or
shallots Sinkamas - yam bean Sitaw - yard-long bean Sitsaro - sweet
pea Toge - mung bean sprout Ubi - yam Ubod - heart of palm Upo -
bottle gourd Wansuey - Coriander Sigadillas - winged beans From:
Lets Cook with Nora, Nora V. Daza 1969 ISBN 971 08 1813 9
From: Joell Abbott Date: 09-21-94
Title: Filipino Cooking Terms Part 2
Categories: Information, Asian
Yield: 1 bit
Noodles: Bihon - rice noodles Mika - wheat noodles Miswa- fine wheat
noodles Pancit Canton - dried chinese noodles Sotanghon - mung bean
starch noodle
Chinese ingredients: Ang-Chow - sediment or latak from glutinous rice
wine. Chaysim - pechay with flowers (see veg. list in Part 1) Chorizo
canton - Chinese sausage
Poultry: Kalapati pitson - squab Balun-balunan - gizzard Itlog ng
pugo - quail eggs
Misellaneous: Atsueta seeds - annatto seeds Atsueta water - to make
it; soak 1/2 c atsuete in 1 cup water, strain. Calamansi - native
lemon Chorizo de bilbao - Spanish sausage Condensada - sweetened
condensed milk Dayap - lime Linga - sesame seeds Morcillias - blood
sausage Nido - birds nest Patis - concentrated juice of salted fish,
fish sauce Sago - tapioca Salltre - saltpetar; potassium nitrate
Taingang-dago - black wood ear fungus
From: Lets Cook with Nora by Nora V. Daza 1969 ISBN 971 08 1813 9
This book contains recipes from the Phillipine Islands, Europe and
Asia. Typed by: Joell Abbott 9/94
From: Joell Abbott Date: 09-21-94
Source from luhu.jp
Oyster Sauce - Cantonese sauce made of ground dried oysters and salt.
Ngo-yong - all spice powder, several kinds of spices Tofu - soybean
cheese, soft Tahure - salted soybean cheese. There are two varieties
red and white Tawpe - dried soybean milk skin Tausi - fermented
soybean curd Tokwa - soybean cheese, hard Toyo - black, salty sauce
from soybeans, soy sauce Aji-no-moto - brand of Monosodium glutamate
Tahu - geerlig cheese
Beef: Blas - shank Kabilugan - flank Kadera - rib roast Kalltiran -
beef shoulder, boneless Librilyo - omassum (stomach) Paypay - chuck
Plerna corta at pierna larga - round cut Punta y pecho - brisket
Solomilyo - tenderloin Tadyang - plate Tagillran, hullhan - sirloin
steak Tagillran, gitna - porterhouse steak Tapadera - rump steak Ulo
- head Utak - brain
Fish & Shellfish Abalone - sea ear Allmasag - crabfish Allmango - crab
Apshap - sea bass Begoong-alamang - small shrimps, salted and
fermented Bakokong moro - fresh water progy Balatan - trepang Bangus
~ milkfish Bidbid - ten pounder Bitchu-bitchu - shrimp fritter Balag
~ mudfish Dapa - rough scaled brili Bills - long jawed anchovy Halaan
~ clams Lapu-lapu - spotted grouper Maya-maya - malabar red snapper
Shrimp juice - to obtain, pound the heads of shrimps & add water,
then strain. Sugpo - tiger prawn Tahong - salt water mussel Talaba -
oyster Talengka - small crab Tinapa - smoked fish
Pork: Goto - tripe Lapay - pork spleen Likod - pork fat back Liempo sa
tiyan - pork plate fat Liempo sa hullhan - porkloin chop Lomo -
tenderloin Pata - pigs feet Paypay - pork shoulder (Boston butt)
Pigi - fresh pork ham Sitsaron - pork cracklings Tadyang - pork
spareribs
Vegetables: Abitsuwelas - green beans, snap beans Ampalaya -
bittermelon Achara - pickled vegetables Apulid - water chestnuts
Batao - hyacinth bean Dilaw - turmeric Gabi - toro roots Labong -
bamboo shoots Labanos - native lettuce Mongo - mung bean Mustasa -
mustard plant Niyog, buko - coconut, young Patola - sponge gourd
Pechay or petsay - Chinese cabbage and Pechay with flowers - chaysim
Remolatsa - beets Bulakiak ng saging, tuyo - dried banana flowers
Saging, puso - banana heart Sibuyas tagalog - native onions or
shallots Sinkamas - yam bean Sitaw - yard-long bean Sitsaro - sweet
pea Toge - mung bean sprout Ubi - yam Ubod - heart of palm Upo -
bottle gourd Wansuey - Coriander Sigadillas - winged beans From:
Lets Cook with Nora, Nora V. Daza 1969 ISBN 971 08 1813 9
From: Joell Abbott Date: 09-21-94
Title: Filipino Cooking Terms Part 2
Categories: Information, Asian
Yield: 1 bit
Noodles: Bihon - rice noodles Mika - wheat noodles Miswa- fine wheat
noodles Pancit Canton - dried chinese noodles Sotanghon - mung bean
starch noodle
Chinese ingredients: Ang-Chow - sediment or latak from glutinous rice
wine. Chaysim - pechay with flowers (see veg. list in Part 1) Chorizo
canton - Chinese sausage
Poultry: Kalapati pitson - squab Balun-balunan - gizzard Itlog ng
pugo - quail eggs
Misellaneous: Atsueta seeds - annatto seeds Atsueta water - to make
it; soak 1/2 c atsuete in 1 cup water, strain. Calamansi - native
lemon Chorizo de bilbao - Spanish sausage Condensada - sweetened
condensed milk Dayap - lime Linga - sesame seeds Morcillias - blood
sausage Nido - birds nest Patis - concentrated juice of salted fish,
fish sauce Sago - tapioca Salltre - saltpetar; potassium nitrate
Taingang-dago - black wood ear fungus
From: Lets Cook with Nora by Nora V. Daza 1969 ISBN 971 08 1813 9
This book contains recipes from the Phillipine Islands, Europe and
Asia. Typed by: Joell Abbott 9/94
From: Joell Abbott Date: 09-21-94
Source from luhu.jp