An eating dish.
Eating dishes are commonly used to hold a side dish, mihda, a brothy moistener, hibul, and sometimes cooked rice, hinamal. Rice is usually eaten from a cooked-rice storage basket, hū'up: sweet potatoes are usually eaten from a colander basket, hagda. An eating dish is traditionally made of wood, bowl shaped. The inside dimensions vary from about 15 - 20 cm. diameter and 16 - 18 cm. deep. There is typically a broad lip with a scalloped design, giti, and a base 10 - 15 cm. diameter.
Kinds of Dishes
| binallānaw 2 |
‘oblong eating dish’ |
| dāpay |
‘platter’ |
| he'leng |
‘handled eating dish’ |
| hīpa 1
|
‘condiment dish’ |
| numbittangyod |
‘double-dish’ |
| palanggan |
‘large serving bowl’ |
| pamāhan |
‘utility dish’ |
| punhiītan |
‘rice-beer dish’ |