SOME GLOSSARIES

Usually the glossary are in the back of a cook book...I thought about it and decided that it will help my readers, my nieces and nephews and other relatives that were born here in the States.

Achara---pickles vegetables and fruits served as relish or side dish...grated green papaya is the favorite.

Achuete-Annato---Seeds when soak will give a deep yellowish-orange color for flavor and coloring. The powder form that you can get in oriental and Mexican super market have the same effect.

Adobo---name of the dish cooked in this manner.

Alimango---dungenees, stone crabs or king and Alaskan crabs.

Alimasag---blue crab from Chesapeake Bay.

Almendras---Spanish name for Almonds.

Ampalaya---bitter melon gourd for vegetable "guisado" or for other dishes that calls for the vegetable.

Arroz--- Spanish for rice.

Assafran---the Filipinos calls the "kasubha" not to be confused with the saffron threads.

Baboy---Tagalog name for pork and pig.

Bacalao---salted cod fish generally the choice of the Filipinos during the Good Friday dish.

Bagoong---fermented shrimp fry, anchovies, or clams used for seasoning on stir fry vegetables. Also use as dipping sauce for any fresh sour fruits, and other meat and fishes dishes.

Balo-balao---fermented rice with shrimps cooked as dipping sauce.

Balut---duck egg with (no more no less)fourteen days old embryo, Boiled and eaten with rock salt. generally sold at night by street vendors. Purported as an aphrodisiac

Bangus---milk fish.

Batao---hyacinth beans, look like a lima bean but with lighter green color and with a purple edges on both sides.

Bibingka---baked glutinous rice, rice flour corn flour bake with coconut and brown sugar.

Biko---thin spread cake made of glutinous rice flour, corn flour, casava flour or whole grain glutinous rice cooked onb a wok.

Bihon---rice noodle use for pancit. These noodles were pre-cooked and dried. they need to be soaked in water before incorporating the meat and vegetable mixture. They also varies in size. The Filipinos prefer the small thread.

Bok-Choy---Chinese cabbage, "pechay", in Tagalog. There are several kinds of this vegetables in the Asian market. Big leaves with white stems, baby bok-choy that is all green but half the size of the ,latter. There is also the Napa cabbage, very pale green leaves with white stems and big. Actually they are all the same.

Bukayo---the Filipino version of macaroon, Young coconut cooked with brown sugar eaten as sweets.

Buko---young coconut

Bulang-lang---sauteed vegetable combo with fish or pork seasoned with bagoong.

Calmansi---native citrus fruit used instead of lemon. Also known as "calamondin."

Callos---tripe in Spanish.

Camaron---Spanish term for shrimps.Caramelize---sauteing in a small amount of vegetable oil or butter onions, garlic or root vegetables until the sugar content are extracted and have a brownish color.

Caedillo--- fish dishes with beaten and cuddled eggs.

Casuy---cashew nuts.

Chinese Sausages---"Lap Xuong Thong Hang" as the Chinese calls them. They come in a package of ten or twelve pieces usually cured pork meat with pieces of suet's between, semi-hard. It could be sweet and at times made of prok liver. I call them Chinese peperoni.

Chorizo de Bilbao---Spanish hard sausages originated from the district of Bilbao in Spain, used to enhance flavor of typical inspired Spanish dishes.

Churerra---tube for pipping churro paste for deep frying.

Dilis---dried anchovies, toasted be could be a delightful "pulutan" with iced cold beer.

Dinugoan--pig blood and meat stew.

Dolmas---Greek, ground lamb meat rolled on a grape leaf.

Dulong---silver fish or tiny fish fry.

Enbutido---term for encasing forced meat dishes in the fat lining of the pig's stomach (peritoneum