GLOSSARY OF FILIPINO CULINARY TERMS
Philippine Cooking Ingredients List:
Achara: Pickled fruit and vegetable relish
Adobo - Adobong: Meat, seafood or vegetables stewed in vinegar with garlic and black pepper.
Agar - Agar: Seaweed gelatin
Alogbati: Malabar spinach
Alugbati or Alogbati: Red stemmed vine whose green leaves are used for cooking.
Ampalaya: Bitter melon
Apulid: Water chestnuts
Atis: Sweetsop
Atsuete: Annatto
Baboy: Pork
Baldereta: Goat meat stew
Bangus: Milkfish
Bayabas: Guava
Binuro: Using salt as a preservative agent.
Bistek: Stir fried steak
Chico: Naseberry, aka Sapodilla
Dahon ng sili: Chili pepper leaves
Dinaing: Marinating butterflied fish with vinegar, then broiling or frying.
Dinuguan Baboy: Pork blood stew
Empanada: Meat filled pastry
Empanadita: Honey and nut pastry
Frito or Fritong: To fry
Gabi: Taro
Guinataan: To cook meat, seafood, or vegetables in coconut milk
Guinisa: To saute with garlic and onions
Halabos: To steam shellfish with little water
Hipon: Shrimp
Inasan: Preserving foods with salt
Inihaw: To grill or broil
Kabute: Mushroom
Kalabasa: Squash
Kamote: Sweet potato
Kamoteng Kahoy: Cassava
Kangkong: Swamp cabbage
Kaong: Palm nuts
Kilawin or kinilaw: Marinating meat or seafood in vinegar and souring agents
Kinchay: Asian celery
Labanos: White radish
Labong: Bamboo shoots
Langka: Jackfruit
Luya: Ginger
Malunggay: Horseradish tree
Mangga: Mango
Manggang Hilaw: Green mango
Manok: Chicken
Morcon: Stuffed rolled steak
Munggo: Mung beans
Murang sibuyas: Spring onions
Mustasa: Mustard greens
Nangka: Jackfruit
Nilaga: Boiling meat or fish in water
Pasingao: Steaming fish, shellfish or meats
Pasilla: A kind of hot pepper
Pechay: Bok choy
Penoy: Duck egg
Pinakbet: Pork and vegetable stew with bagoong alamang.
Pinaksiw: Cooking method; to cook fish in vinegar with water and spices
Pinausukan: To smoke fish and meats for flavor.
Pusit: Squid
Relleno or Rellenong: Stuffing chicken, fish or vegetables
Saba: Cooking banana or plantain
Saging: Banana
Sago: Tapioca pearls
Salabat: Ginger tea
Saluyot: Okra leaves
Sampalok: Tamarind
Sigarilyas: Winged bean
Sili: Chili peppers
Singkamas: Jicama
Sinigang: Cooking meats, fish or vegetables with sour fruit.
Siomai: Dumplings
Siopao: Steamed meat buns
Sitaw: String beans
Talaba: Oyster
Talong: Eggplant
Tanglad: Lemon grass
Tinapa: To soak smoked or salted fish in water, then pan-fry
Tocino: Annatto cured pork meat
Toge: Bean sprouts
Torrones: Egg rolls with bananas
Tubo: Sugar cane
Ube: Purple yam
Upo: Winter melon
Philippine Cooking Ingredients List:
Achara: Pickled fruit and vegetable relish
Adobo - Adobong: Meat, seafood or vegetables stewed in vinegar with garlic and black pepper.
Agar - Agar: Seaweed gelatin
Alogbati: Malabar spinach
Alugbati or Alogbati: Red stemmed vine whose green leaves are used for cooking.
Ampalaya: Bitter melon
Apulid: Water chestnuts
Atis: Sweetsop
Atsuete: Annatto
Baboy: Pork
Baldereta: Goat meat stew
Bangus: Milkfish
Bayabas: Guava
Binuro: Using salt as a preservative agent.
Bistek: Stir fried steak
Chico: Naseberry, aka Sapodilla
Dahon ng sili: Chili pepper leaves
Dinaing: Marinating butterflied fish with vinegar, then broiling or frying.
Dinuguan Baboy: Pork blood stew
Empanada: Meat filled pastry
Empanadita: Honey and nut pastry
Frito or Fritong: To fry
Gabi: Taro
Guinataan: To cook meat, seafood, or vegetables in coconut milk
Guinisa: To saute with garlic and onions
Halabos: To steam shellfish with little water
Hipon: Shrimp
Inasan: Preserving foods with salt
Inihaw: To grill or broil
Kabute: Mushroom
Kalabasa: Squash
Kamote: Sweet potato
Kamoteng Kahoy: Cassava
Kangkong: Swamp cabbage
Kaong: Palm nuts
Kilawin or kinilaw: Marinating meat or seafood in vinegar and souring agents
Kinchay: Asian celery
Labanos: White radish
Labong: Bamboo shoots
Langka: Jackfruit
Luya: Ginger
Malunggay: Horseradish tree
Mangga: Mango
Manggang Hilaw: Green mango
Manok: Chicken
Morcon: Stuffed rolled steak
Munggo: Mung beans
Murang sibuyas: Spring onions
Mustasa: Mustard greens
Nangka: Jackfruit
Nilaga: Boiling meat or fish in water
Pasingao: Steaming fish, shellfish or meats
Pasilla: A kind of hot pepper
Pechay: Bok choy
Penoy: Duck egg
Pinakbet: Pork and vegetable stew with bagoong alamang.
Pinaksiw: Cooking method; to cook fish in vinegar with water and spices
Pinausukan: To smoke fish and meats for flavor.
Pusit: Squid
Relleno or Rellenong: Stuffing chicken, fish or vegetables
Saba: Cooking banana or plantain
Saging: Banana
Sago: Tapioca pearls
Salabat: Ginger tea
Saluyot: Okra leaves
Sampalok: Tamarind
Sigarilyas: Winged bean
Sili: Chili peppers
Singkamas: Jicama
Sinigang: Cooking meats, fish or vegetables with sour fruit.
Siomai: Dumplings
Siopao: Steamed meat buns
Sitaw: String beans
Talaba: Oyster
Talong: Eggplant
Tanglad: Lemon grass
Tinapa: To soak smoked or salted fish in water, then pan-fry
Tocino: Annatto cured pork meat
Toge: Bean sprouts
Torrones: Egg rolls with bananas
Tubo: Sugar cane
Ube: Purple yam
Upo: Winter melon