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Filipino Cuisine: Food Names And Substitutes

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From a post by Luis Ramos back in 1991 From a cookbook entitled Filipino Cooking Here and Abroad by Eleanor Laquian and Irene Sobrevinas. Achuete, atsuete, 1 tbsp ............... 1/8 tsp. red food coloring or (used in pancit molo) 2 tsp paprika Bulaklak ng saging ..................... dried lily blossoms available at Chinese stores Chorizo de Bilbao ...................... Pepperoni, garlic sausage or oxford sausage Gabi.................................... Yam Kalamansi .............................. Lime or Lemon Kamias.................................. Lemon juice or rhubarb Kangkong ............................... Watercress or spinach Labanos................................. Red or white radish Misua .................................. Very fine noodles (vermicelli) Singkamas............................... Turnips imgalaya .............................. Watercress or spinach Talbos ng sili ................................ Spinach Common Philippine Vegetables and Spices Alogbati - Malabar spinach Ampalaya - bitter melon Dahon ng sili - chili pepper leaves Gabi - taro Kabute - fungus Kamoteng Kahoy - cassava Kangkong- swamp cabbage Labanos - white radish Labong - bamboo shoots Pechay - bok choi Puso ng Saging - Banana blossoms Sitaw - string beans Talong - eggplant Toge - bean sprouts Upo - winter melon Spices Atsuete - Annatto Kinchay - Asian celerey Luya - fresh ginger Murang sibuyas - spring onions Sili - chili peppers Tanglad - lemon grass

Yield: 1 servings

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