FILIPINO FOOD GLOSSARY
Philippine cuisine (Filipino: Lutuing Pilipino or Pagkaing Pilipino) consists of the food, preparation methods, and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Indian, Japanese, Malay, Chinese, Spanish, and American, as well as other Asian Indian cuisine adapted to indigenous ingredients and the local palate.[1]
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas of Spanish origin. Popular dishes include: lechón[2] (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
A.
| achuete, atswete | bixa orellana, annato seed; also called lipstick plant |
| adobo | a dish of meat, seafood or vegetables cooked in vinegar and spices |
| adobado | cooked in vinegar and spices |
| agahan | breakfast |
| agkud | (Manobo) a liquor made from rice, corn, cassava or sorghum |
| alak | the generic Tagalog term for liquor or wine |
| alibangbang | bauhinia malabarica, butterfly-shaped leaves from a tree used for souring |
| alimango | mud crab |
| alimasag | blue crab |
| alugbati | bassela alba, Ceylon spinach |
| ampalaya | momordica charantia, bittermelon or bitter gourd |
| anonas | annona reticulata, custard apple, bullock heart |
| apa | wafer, also cone for ice cream |
| apahap | lates calcarifer, silver sea bass |
| aratiles | muntingia calabura, a little cherry-like wild fruit |
| arroz caldo | rice gruel cooked with chicken, often flavored with kasubha |
| atis | annona squamosa, sugar apple |
| ayungin | datnia plumbea, silver perch |
B.
| babaylan | high priest/priestess in the native religion |
| bacalao (a la Vizcania) | (Spanish) salted codfish cooked in the style of Biscayne |
| balbakwa | in Luzon, salted fish; in Mindanao, a meat stew |
| bag-o | (Waray) tuba newly taken from the coconut |
| bagoong | salted, fermented fish or shrimp paste/sauce |
| bahal, bahalina | fermented tuba weeks, months, or years old |
| bakuli | ophicephalus striatus, murray fingerling |
| balangay | balanghay, a sailboat with 12-16 rowers |
| balimbing | averrhoa carmbola, star fruit, carambola |
| balut balut sa puti | a fertilized duck's egg 16-19 days old, balut sa puti is still wrapped in white membrane and thus literally "wrapped in white", which is what the phrase means |
| banak | family magulidae, mullet |
| bangus | chanos chanos, milk fish |
| baon | a food package from home taken to work or school |
| barilis | (Davao Bisayan) neothunnus macropterus, yellowfin tuna |
| batsoy | a dish of pork internal organs in broth |
| batuan | garcinia morella, a small sour green fruit with a large seed |
| baya | high-grade rice wine (tapuy) from the Cordillera |
| bayabas | psidium guajava, guava |
| baye-baye | (Ilonggo) a snack made of pinipig (young rice, pounded) and young coconut |
| bayawak | monitor lizard |
| beche-de-mer | (French) sea slug, trepang, sea cucumber |
| betute | (Pampango) a dish of stuffed frog |
| bia, biya | family gobiidae, goby |
| bibingka | a rice cake often garnished with salted eggs and carabao (water buffalo) milk cheese |
| bignay | antidesma bunius, Chinese laurel |
| binubudan | (Ilokano) yeast for rice wine |
| binuro | (Ilonggo) fish salted in layers |
| bodbod | (Cebuano) glutinous rice cooked iwth coconut milk and wrapped in banana leaf |
| brazo de mercedes | a meringue roll with an egg filling |
| buan-buan | megalops cyprinoides, tarpon |
| bukayo | a sweet made from mature coconut |
| bulalo | kneecap; a dish of this and other beef bones and meats boiled with vegetables |
| bulalohan | the eateries that offer boiled bulalo |
| buñuelos de viento | (Spanish) wind puff, a pastry served with syrup |
| burong isda | fish fermented with rice |
| buwad | (Cebuano) dried salted fish |
C.
| cadera | (Spanish) sirloin |
| caldero | (Spanish) cooking pot |
| caldereta | (Spanish) goat stew |
| callos con garbanzos | (Spanish) tripe cooked with chick peas |
| camachille | pithecellobium dulce, kamachille, Madras thorn fruit |
| camaron rebozado | (Spanish) batter-fried shrimp, a Chinese dish |
| camote | ipomoea batatas, sweet potato |
| canonigo | (Spanish) a dessert of meringue with an egg-butter sauce |
| carajay | a native frying pan with a rounded bottom, a wok |
| carinderia, karinderia | a low-priced eating place, often at roadsides or markets |
| champurrado | a dish of rice cooked with chocolate |
| chicharron | crackling made from pork, beef, or carabao skin |
| chico | manilkara zapote, a brown sweet fruit with black seeds |
| chorizo | (Spanish) sausage |
| churros | (Spanish) fluted breakfast crullers usually taken with chocolate |
| cocido | (Spanish) a stew of mixed meats, sausages, and vegetables |
D.
| dahon bawang | the leaves of the garlic plant, allium sativum |
| daing | fish split open, salted, and dried |
| dalag | ophicephalus striatus, murrel |
| dayap | citrus aurantifolia, lime |
| de recado | (Spanish) spiced; in the Philippines, it refers to spicy sausages |
| dikin | the woven rattan ring on which the round-bottomed palayok is set to stand |
| dilao, dilaw | curcuma domestica, turmeric |
| dinuguan at puto | a dish of blood stew with steamed rice cakes |
| duhat | syzygium kumini, Java plum |
| dulang | a low table, formerly for dining |
| durian | durio zybethinus, a fruit with a strong smell |
E.
| embutido | (Spanish) a ground pork roll |
| ensaimada | (Spanish) a brioche-like roll that is buttered, sugared, and cheese-sprinkled |
| escabeche | (Spanish) fish cooked with vinegar, garlic, onions, and ginger |
G.
| gabi | colocasia esculenta, taro root |
| galletas | (Spanish) very thin biscuits |
| gata' | coconut milk |
| ginataan | cooked in coconut milk; the dishes so cooked |
| guisa, mag-guisa | to sauté |
| guisar | (Spanish) to sautè |
| guyabano | annona muricata, soursop |
H.
| halabos | to steam shrimps or prawns in their own juice |
| halo-halo | a mixture of sweetened beans and fruits topped with crushed ice or ice cream; a refresher served in a tall glass |
| hamonado | ham-cured; usually referring to sausages |
| hapunan | supper, dinner |
| hibe | small shrimps, peeled and dried |
| hipon at kasuy | shrimps cooked with cashew nuts |
| hojaldres | (Spanish) a thin pastry, sometimes of puff paste |
| humba | a dish of stewed pork |
I.
| inday-inday | (Ilonggo) a snack made of glutinous rice and coconut |
| inihaw | roasted, charcoal-broiled or grilled |
| inihaw na panga | roasted or charcoal-broiled jaw of yellowfin tuna |
| inuman | a drinking session |
| inumin | a drink (could be plain water, soda, beer, juice, wine) taken together with a meal |
| inun-unan | (Cebuano) fish cooked in vinegar; in Tagalog, paksiw |
| itlog | egg |
J.
| jamon | (Spanish) ham |
| jamon en dulce | (Spnaish) ham cooked in and/or coated or glazed with sugar |
| jamonado | (Spanish) ham-cured |
K.
| kadyos | cadjanus cadjan, pigeon pea |
| kaimito, caimito | chrusophillum caimito, star apple |
| kakang gata | coconut cream |
| kakanin | snacks, light cakes, usually made of rice |
| kalamansi | citrus madurensis, a small lime indigenous to the Philippines; also called Chinese orange, Panama orange |
| kalan | a clay stove for wood or charcoal fuel |
| kalkag | (Ilonggo) tiny shrimps, lightly salted and dried |
| kamachille | see camachille |
| kamaru | (Pampango) mole cricket |
| kamayan | eating with hands instead of Western utensils (see comic strip below) |
| kamias | averrhoa bijimbi, a small acidic fruit |
| kanduli | family ariidae, sea catfish |
| kangkong | ipomoea aquatica, swamp cabbage, also called potato vine |
| kaong | the fruit of a sugar palm |
| kari | pre-cooked food |
| kari-kari | a stew of ox tail/feet/tripe with vegetables and a sauce thickened with ground roasted peanuts and rice |
| karihan | an eatery selling pre-cooked food |
| karinderia | an eatery selling pre-cooked food |
| kasim | lean pork, picnic |
| kasubha | the dried stigmas of a plant, used for coloring and flavoring food; a kind of saffron |
| kasuy | anacardium occidentale, cashew |
| katuray | sesbania grandiflora, a white flower used in salads |
| kawa | a vat used for cooking large amounts of food |
| kesong puti | literally "white cheese", a cottage cheese made of carabao's (water buffalo) milk |
| kinchay | apium graveolens, Chinese celery |
| kinilaw | a dish of fish, seafood, meat or vegetables dressed with vinegar or lime juice, but not cooked over fire |
| kiping | a rice wafer used for decoration in Lucban and other towns in Quezon |
| kolis | pisonia alba, lettuce tree, also called maluko in Tagalog |
| kulitis | amarnthus viridis, slender amaranth |
| kundol | benicasa hispida, wax gourd |
| kutsay | allium odorum, Chinese chives |
| kutsinta | a little cake made of steamed mixture of sugar, rice, lye |
L.
| lagundi | vitex negundo, a medicinal plant |
| laksoy | liquor distilled form the sap of a nipa palm |
| lakub | the bamboo tube attacked to the coconut bud to catch the sap for tuba |
| lambanog | liquor distilled from the sap of coconut palm |
| langkawas | galingale, galenggal |
| lanzones | lansium domesticum, a small fruit that grows in bunches, with translucent flesh in segments enclosing seeds |
| lapu-lapu | family serranidae, grouper |
| laswa | (Ilonggo) a dish of mixed leafy, pod and fruit vegetables steamed with bagoong and dried shrimps |
| lawot-lawot | (Waray) a dish of mixed leafy, pod, and fruit vegetables |
| leche flan | (Spanish) milk custard; creme caramel |
| lechon, letson | (Spanish) pig; in the Philippines, split-roasted pig |
| lechon manok | chicken roasted on a split |
| lengua estofada | (Spanish) stewed ox tongue |
| liempo | pork belly |
| lina | (Ilonggo) newly-gathered tuba |
| lomi | wide noodles in broth |
| lomo | (Spanish) beef loin |
| longaniza | (Spanish) long sausage |
| lugaw | rice porridge or gruel |
| lumpia | Chinese-style eggroll; meat and/or vegetables wrapped in thin crepe |
M.
| macapuno | sport coconut |
| mameng, maming | family labridae, wrasse |
| mami | a dish of noodles, chicken or beef, and broth |
| manamis-namis | (adjective) mildly sweet, not the sweetness of sugar but of freshness |
| marang | artocarpus odoratissima, a large aromatic fruit containing segements each enclosing a seed |
| mazapan | (Spanish) marzipan |
| mechado | (Spanish) beef cooked with pork lardoons |
| menudo | a stew dish of diced pork, chicken, sausage, potatoes, carrots, peas, and tomato sauce usually eaten with rice on the side |
| merienda | a mid-afternoon snack |
| merienda-cena | a late afternoon meal; an early supper or dinner |
| minoron | a snack of glutinous rice cooked with a streak of chocolate |
| miso | soybean cake or mash |
| mole | (Spanish) a Mexican dish of chicken cooked with peanuts |
| morisqueta tostada | (Spanish) rice fried with vegetables and other condiments |
| munggo | phaseolus aureus, green mung bean |
| musang | civet cat |
| mustasa | brassica juncea v. integrifola, mustard greens |
N
| nata de coco | a sweet made by growing a culture on coconut water |
| nilaga | boiled; a dish of boiled beef, or pork, or chicken, and vegetables |
P
This post first appeared on The Journey - Philippines By Way Of Texas, please read the originial post: here
