Bikol words Flashcards
(68 cards)
1
Q
The initial acquintance through an intermediary
A
Lagpitao/palakaw-lakaw
2
Q
The examination of the prospective match by both parties
A
Pasonco
3
Q
The rendering of service by the groom to the bride’s family
A
Pag-agad/Paninilbihan
4
Q
Gift to the bride from a relative attending the wedding
A
Sinakat
5
Q
Extra fine if the bride was not the eldest in the family
A
Ilinakad
6
Q
drawing of the marriage covenant
A
Sayod
7
Q
A geneological tracing to prevent incestuous alliances
A
Tronco
8
Q
The wedding feast
A
Pagcaya
9
Q
The bestowing of gifts
A
Purukan or hurulungan
10
Q
(palm tree) coffin
A
Hagol
11
Q
Indigenous funeral rites
A
Pasaca
12
Q
Cleansing of corpses
A
Basbas
13
Q
Dutiful reverence of the deceased
A
Dool
14
Q
The recounting of the deceased life
A
Yokod
15
Q
A big clay palate containing a dressed chicken without its innards
A
Tolodan
16
Q
Love potion
A
Lumay
17
Q
Thief detector
A
Hinaw
18
Q
Amulets
A
Anting-anting
19
Q
Which makes invulnerable to sharp objects
A
A.kibal
20
Q
Faith healer
A
Parabulong/albulario
21
Q
Poison
A
Hilo
22
Q
Night birds
A
Koro koro
23
Q
koro koro and kikik or tiktik conveys what?
A
ill omens
24
Q
combine indigenous and hispanic influences agricultural rites
A
Tamoy, Talagbanhi and rogativa
25
Celebrated after the harvest during the feast of Corpus Christi
Tinagba
26
a prayer offering and oratory with song and dance, sanctifies a devotion to San Felipe and San Santiago inMinalabac, Camarines Sur on the 11th day of May,
Tumatarok
27
repopulation of the coast after the 19th century Muslim invasions
Castilla
28
The establishment of astilleros or shipyards which generated employment and assured protection
Magallanes
29
The conflict of economic interest
Barcelona
30
The conflict of political interest
Irosin
31
also known as alpajor and alakdan
Agrimon
32
Flat necklace chain of the 18th centyry
Agrimon
33
The intricate golden bead necklace of the 19th century
Tamborin
34
15 different patterns combining triangles and scallops among other designs
Kalanay pottery
35
pivoted turntable
Gayangan
36
A cylindrical tin mold used in forming slabs for jar bodies
Hurnahan
37
The paddles
Pambikal
38
The anvil stone
Gapu
39
The top part of a broken jar wrapped in a mat or sack
Hapin
40
Novelties and toys
Kawatan
41
Cooking pot
Koron
42
unit faucet water jars
Gripo
43
Kettlelike pots
Kaldero
44
Pitchers
Golgoreta
45
Charcoal burning stoves
Pugon sa uling
46
Flower pots
Masetera
47
a traditional rice cake delicacy made from glutinous rice that is soaked overnight and then mixed with coconut milk and sugar. They are soft, slightly sweet, and have a distinct coconut flavor,
making them a popular treat in Catanduanes and a delightful
dessert for locals and visitors alike.
Latik
48
a Filipino sausage from Guinobatan in the province of Albay, Philippines. It is made from ground pork seasoned with a unique blend of spices, including garlic, vinegar, salt, pepper, and
other local herbs. The dish has a distinct sweet and savory flavor and is often characterized by
its slightly reddish color, and it is usually enjoyed as a breakfast dish or as an accompaniment
to rice or bread.
Longganisa de Guinobatan
49
a very simple pie dessert made from sweet potatoes. Crafted with love and care, the pie's
essence lies in its ability to highlight sweet potatoes' rich flavors and earthy undertones, creating a
delightful treat that captivates taste buds with every heavenly bite.
Kamote Pie
50
also referred to as "pilipit," which consists of coconut milk and rice flour, then deep-fried and coated with either white or brown sugar glaze.
Biniribid
51
a delicacy for pasalubong found in local pili candy stores in Sorsogon, Albay,
and other areas of the Bicol Region. It is made of muscovado sugar and pili nut
wrapped in Hamilig Leaves, which adds a distinctive taste and aroma to the
conserva.
Conserva de pili
52
a pen shell found mostly in rocks or shallow ocean bottoms.
It can be used as a versatile dish such as fried, adobo, or
cooked in coconut milk with many chilies or one of Bicol’s
well-known dishes, the Bicol Express.
Baluko
53
Steamed cake made of rice flour stuffed with fruit jam
Rice puto macapuno
54
known as the "Queen Pineapple" and is recognized as the Philippines' sweetest pineapple,
with its sucrose content higher than varieties commonly grown in the country. It has also
made Camarines Norte one of the major pineapple exporters in the Philippines.
Formosa Pineapples
55
Pili nuts can be eaten raw, or roasted before
coating in brown and refined sugar, thus
called
Pili nut candies
56
made up of glutinous rice and coconut cream wrapped in banana leaves. This delicacy is
commonly served as breakfast or "meryenda" and goes well with hot chocolate or coffee.
Binutong
57
also known as "sangkaka," which refers to a thick, sweet, syrupy stuff made from fresh coconut milk cooked with brown sugar until it becomes a spreadable consistency.
Kalamay
58
The 1st Colonial Grill in Albay presents a delightful array of distinctive tastes that will fulfill the desires of any ice
cream enthusiast. One of their notable flavors is the renowned Sili Ice Cream, representing the province of Albay. Additionally, they offer other flavors like Pili (from Sorsogon), Latik (from Catanduanes), Pineapple (from
Camarines Norte), Cacao (from Camarines Sur), and Carmelado (from Masbate). Furthermore, another flavor
symbolizes the entirety of Bicolandia: toasted rice, known as tinutungan na bigas.
Sili ice cream
59
a local delicacy that originates from the town
of Gubat. It combines grated cassava, brown
sugar, eggs, and coconut milk, topped with
pili nuts, and cooked in the slow and old way
using firewood.
Timitim
60
a delicacy made from 100% pure cacao beans known for their rich and distinct flavor, showcasing the natural
essence of cacao without any additives. This can make traditional champorado (chocolate hot porridge) and
other cacao-based treats.
Tablea/Cacao
61
one of the renowned delicacies which is made out of glutinous rice, peanuts, raw sugar, and
coconut oil. The mixture is placed on a bed of banana leaves and steamed to perfection.
Angko
62
one of Bicol's well-known dishes traditionally made with pork, coconut
milk, shrimp paste, and various chili peppers. Its savory, creamy, and zingy
taste creates a satisfying and spicy culinary experience.
Bicol express
63
small breads with pili nuts and a yema-like filling, great for snacks and perfect to pair with coffee or tea.
pandecillos
64
one of the popular dishes known for its flavorful combination of coconut milk and chili peppers,
which consists of fresh taro leaves, shredded young coconut, and various seafood like fish or
shrimp. The ingredients are simmered together in a mixture of coconut milk, ginger, garlic, and
spices, creating a rich and creamy stew with a hint of spiciness.
Pinangat
65
dish made from dried taro leaves cooked in
coconut milk, shrimp paste (bagoong), chili
peppers, and often includes pieces of meat or
seafood for added flavor. The dish is known for
its creamy texture, rich coconut flavor, and a
subtle spiciness from the chili peppers.
Laing
66
a unique warm beverage made by roasting and
grinding rice grains, which are then brewed to produce
a rich and aromatic coffee-like drink, creating a
harmony of rich aroma, velvety smoothness, and a hint
of island mystique.
Catanduanes rice coffee
67
a milk candy traditionally made of carabao's milk, and sugar
carmelado
68
