filipino cooking terms info part 1

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 - pig's 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: Let's Cook with Nora, Nora V. Daza 1969 ISBN 971 08 1813 9 From: Joell Abbott Date: 09-21-94