Professional Documents
Culture Documents
This page provides a list of Filipino cuisine/food glossary, based on Doreen G. Fernandez's
Palayok: Philippine Food Time, On Site, in the Pot. Manila: Bookmark Inc., 2000. Some
definitions were expanded and/or modified. Terms in italics are the corresponding scientific
names of plants, fruits, vegetables, fish, animals. Click on any of the letters on the left-side
frame if you know the beginning letter of the cuisine/food terms in Tagalog/Filipino and you
will be linked to the appropriate table.
A.
achuete, atswete
adobo
adobado
agahan
breakfast
agkud
alak
alibangbang
alimango
mud crab
alimasag
blue crab
alugbati
ampalaya
anonas
apa
apahap
aratiles
arroz caldo
atis
ayungin
B.
babaylan
bag-o
bagoong
bahal, bahalina
bakuli
balangay
balimbing
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
bangus
baon
barilis
batsoy
batuan
baya
bayabas
baye-baye
bayawak
monitor lizard
beche-de-mer
betute
bia, biya
bibingka
a rice cake often garnished with salted eggs and carabao (water
buffalo) milk cheese
bignay
binubudan
binuro
bodbod
brazo de mercedes
buan-buan
bukayo
bulalo
kneecap; a dish of this and other beef bones and meats boiled with
vegetables
bulalohan
buuelos de viento
burong isda
buwad
C.
cadera
(Spanish) sirloin
caldero
caldereta
camachille
camaron rebozado
camote
canonigo
carajay
carinderia, karinderia
champurrado
chicharron
chico
chorizo
(Spanish) sausage
churros
cocido
D.
dahon bawang
daing
dalag
dayap
de recado
dikin
dilao, dilaw
dinuguan at puto
duhat
dulang
durian
E.
embutido
ensaimada
sprinkled
escabeche
G.
gabi
galletas
gata'
coconut milk
ginataan
guisa, mag-guisa
to saut
guisar
(Spanish) to saut
guyabano
H.
halabos
halo-halo
hamonado
hapunan
supper, dinner
hibe
hipon at kasuy
hojaldres
humba
I.
inday-inday
inihaw
inihaw na panga
inuman
a drinking session
inumin
inun-unan
itlog
egg
J.
jamon
(Spanish) ham
jamon en dulce
jamonado
(Spanish) ham-cured
K.
kadyos
kaimito, caimito
kakang gata
coconut cream
kakanin
kalamansi
kalan
kalkag
kamachille
see camachille
kamaru
kamayan
LOVEKNOTS
kanduli
kangkong
kaong
kari
pre-cooked food
kari-kari
karihan
karinderia
kasim
kasubha
the dried stigmas of a plant, used for coloring and flavoring food;
a kind of saffron
kasuy
katuray
kawa
kesong puti
kinchay
kinilaw
kiping
kolis
kulitis
kundol
kutsay
kutsinta
L.
lagundi
laksoy
lakub
the bamboo tube attacked to the coconut bud to catch the sap for
tuba
lambanog
langkawas
galingale, galenggal
lanzones
lapu-lapu
laswa
lawot-lawot
leche flan
lechon, letson
lechon manok
lengua estofada
liempo
pork belly
lina
lomi
lomo
longaniza
lugaw
lumpia
M.
macapuno
sport coconut
mameng, maming
mami
manamis-namis
marang
mazapan
(Spanish) marzipan
mechado
menudo
merienda
a mid-afternoon snack
merienda-cena
minoron
miso
mole
morisqueta tostada
munggo
musang
civet cat
mustasa
nata de coco
nilaga
P
paella
pahiyas
pako
paksiw
paksiw na pata
palay
unhusked rice
palayok
palitaw
pan de sal, de limon, de (Spanish) bread respectively with salt, lemon, coconut, and milk;
coco, de leche,
sliced loaf bread
americano
pandan
panga
panghimagas
pancit, pansit
pansit-pansitan
pantulak, panulak
pasalubong
pastel de pollo
pastillas
pata tim
patis
fish sauce
patola
patupat
pavo embuchado
pesa
pesang manok
dulce
petsay
pili
pinya, pia
pineapple
pimientos morrones
pinais
pinakbet
pinamalhan
pinapaitan
pinaupong manok
pochero
polvoron
postre
(Spanish) dessert
puchero
pulutan
any cooked dish (meat, chicken, pork, seafood) taken with beer,
wine, liquor during a drinking session; could also be nuts; a
pulutuan is similar to Spanish tapas-tapas
punta y pecho
pusu
puto
puto bumbong
Q
queso de bola
R
relleno
rellenong alimasag
rellenong manok
stuffed chicken
rellenong bangus
milkfish stuffed with its own flesh that has been sauteed
S
sa malamig
sahog
salabat
ginger tea/brew
saluyot
sangke
star anise
santol
sapin-sapin
sarten
sawa
sayote
shawarma
sili
sinalok
sinampalukang manok
sinangag
garlic-fried rice
sineguelas, sinegwelas
sinigang
singkamas
solasi, sulasi
solomillo
(Spanish) tenderloin
sotanghon guisado
suam
suha
suki
sugpo
prawn
suman
T
tabon-tabon
tagay, tagayan,
tagatagayan, tagaytagay
taho
tahuri
talbos
tamales
a rice cake flavored with peanuts, pork, eggs, etc. and wrapped in
banana leaves
tanghalian
tanglad
tapa
tapey
tapoi
tapuy
tausi, tawsi
salted soybeans
tilapia
tinapa
smoked fish
tinolang manok
tinowa
tocino
toge, togue
tokwa
torta de cangrejo
tortilla de patatas
tuba
palm toddy
tupig
turo-turo
an eatery in which the pre-cooked foods are laid out, and chosen
by pointing (turo)
turon
turron
(Spanish) nougat
tuyo
U
ubod
ukoy
ulam
ulang
upo
wansoy
Chinese vegetables and topped with peanut sauce. fried (lumpiang Shanghai )
are small spring rolls, rice pastry filled with ground beef or pork. Fried
lumpias are basically the fresh variety, deep fried. a Chinese-inspired
vegetable snack much like the poh-pia of Singapore and Malaysia, and the khanpyan of Burma. Generally, a mixture of vegetables or meat wrapped in delicate
egg wrapper. There are four kinds: lumpiang Shanghai (mixture of pork and
spices, served as appetizer), lumpiang labong (made of tender bamboo shoots),
lumpia with peanuts, and lumpiang sariwa (made mostly of vegetables). They're
dipped in a sauce that consists simply of crushed garlic and vinegar.
Maliputo: sweet fish found in deep-water lakes.
Minatamis Na Saging: Sweetened bananas,
Monok: chicken
Palabok: rice vermicelli
Palitaw: dainty poached rice cakes rolled with grated coconut, sugar and
sesame seeds. Palitaw means "float and sink," The ground glutinous rice dough
for Palitaw sinks in boiling water and floats when cooked. Its fried version
is Pilipit Bulacan (Sweetened ground rice).
Pancit: sauteed noodles with bits of fresh vegetables, thinly sliced savory
sausage and tiny shrimps laced throughout. Different types of noodles can be
used: bihon (rice noodles), Canton (flour noodles),sotanghon (soybean noodle)
and mike (pronounced as mee-kee, fresh egg noodles). incomplete without a
squirt or two of fresh kalamansi. pancit miki.
Pata : pig knuckles
Patis: fish sauce
Pili nut brittle: a crunchy sweet made with the luscious pili nuts found only
in the Bicol region
Pinakbet: similar to ratatouille: vegetables sauteed with pork and bagoong, or
a sauted mixture of fresh vegetables (squash, eggplant, string beans and
amplaya) in bagoong. mainstay in the Ilocos region
Pinapaitan: Beef Tripe, Beef Sirloin in Beef Bile
Pusit: dried squid
Relleno: boned and stuffed chicken or fish Central Luzon region
Rellenong Manok: a whole chicken, deboned and stuffed with a mixture of ground
chicken, pork and ham, plus whole sausages and hard-boiled eggs.
Sago: tapioca, served like halo-halo or in water with molasses as a special
drink,
Bangus Milkfish, the most popular fish in the Philippines, mainly cultivated in brackish fish
ponds; the wild ones caught in the ocean are called cabala. It is bony with a taste quite similar to
white fish.
Bawang- Garlic.
Binagoongan Any dish cooked with bagoong (shrimp paste).
Bibingka Rice cake with glutinous rice (malagkit) or rice flour (galapong).
Bihon Thin, white rice noodles, also known as rice vermicelli or rice sticks.
Bilo-bilo Marble sized balls of glutinous rice powder usually cooked in coconut milk and
brown syrup with pandan flavor.
Binagol A dessert of shredder taro, coconut milk, condensed milk, and eggs.
Binalot A meal wrapped in banana leaves; called maluto in Laguna.
Bistek Beef steak, sliced thin, marinated in soy cause and lemon juice, stir-fried and served
with sauted onions.
Budin - Bread pudding.
Buko Fresh, whole young coconut with tender meat; meat of young coconut.
Bulaklak ng Katuray large flowers of a native tree called katuray. The flowers are used in
salads with vinaigrette dressing.
Bulaklak ng Saging Purplish banana blossoms, usually sold dried and used as seasoning.
Bulanglang A regional dish mainly of vegetables boiled with broiled or fried fish and seasoned
with bagoong.
Bulalo Clear beet broth soup from beef shank and shin bones.
Buro Pickled
Butuan A variety of cooking banana with lots of tine black seeds when ripe.
-=C=-
Cadereta Spicy stew of beef or goat meat usually thickened with liver paste.
Caldo Spanish for broth, stock or soup. The term is commonly used in the Philippines to mean
soup.
Callos Spanish for tripe; the Filipino term is goto.
Camatis Tomato. Also spelled as Kamatis.
Camaro beetle-like insects about 2 inches long, usually found embedded on riverbanks during
the rainy season, a delicacy in Pampanga.
Camaron Spanish for shrimp; the Filipino term is hipon for small and medium shrimps; larger
ones or prawns are called sugpo.
Canton noodles deep fried, crisp, yellow egg noodles.
Carne Meat, usually beef.
Castaas Chestnuts.
Champorado Chocolate flavored rice porridge usually eaten with fried dilis (dried anchovies),
tuyo (dried salted fish) or tapa (dried meat).
Chitcharo Snow peas. Flat green peas eaten pods and all.
Chorizo de Bilbao Spicy sausage from Bilbao, Spain.Maybe substituted with an equal amount
-=E=-
Embutido A large sausage-like roll stuffed with meat, vegetables and eggs.
Empanada Turnovers with meat, poultry, seafood or jam filling.
Empanaditas Bite-sized turn overs.
Ensaymada Cheese buns usually topped with cheese, sugar and salted egg.
Escabeche Fried fish in a sweet-sour, spicy sauce.
Espasol Also called baybaye in the Visayas; toasted sticky rice flour and fresh young coconut
meat pounded or ground together and formed into long 6x1 cylinders, then rolled on toasted
rice flour and wrapped.
Estofado Spanish for braised meat dished with vegetables.
-=F=Fidelos Spanish for paste or noodles.
Five-spice powder Chinese spice mixture of ground star anise, Szechuan peppercorns, fennel
seeds, cloves, and cinnamon.
Frito Spanish for fried; the term commonly used by Filipinos is prito.
Flan Spanish for custard, as in Leche Flan milk and egg custard.
-=G=Gabi Taro root.
Galangal Thai for yellow ginger or turmeric, called dilaw in the Philippines.
Galapong Dough made from rice soaked in water, ground and drained in muslin cloth; used
for rice cakes.
Garbanzos Chick-peas.
Gata Coconut milk. Not the coconut water inside the coconut but the milk extracted when
coconut meat is grated and then pressed between the palms to squeeze out milk. A blender will
the job with less fuss.
Goto Filipino term for trip.
Guinamis a dessert made of pinipig (sticky rice pounded flat) and coconut.
Guinamos Salty fish paste commonly used in the Visayan Islands.
Guinataan Dishes cooked in coconut milk.
Guiniling ground, as in guiniling na karne or ground beef.
Guisa To saut; guisado sauted dish; guinisa sauting mixture.
Guisantes Peas.
Gulaman Gelatin from seaweeds called agar-agar. Sold in 6x1 dried strips or bars; keeps
indefinitely. Unflavored. Some are colored red or green.
Gulay Vegetables.
-=H=Halabos To steam-fry in a small amount of salted water until almost dry; no fat or oils is used.
Fresh shrimps are usually cooked this way.
Itlog Eggs.
Itlog-alat Salted eggs; usually ducks eggs pickled in saline solutions and then hard cooked.
The shell is usually colored in reddish maroon.
-=K=Kabute Mushrooms.
Kadios Purple pigeon pea pods popular in the Visayas.
Kakanin Native snacks.
Kalabasa Squash.
Kalamansi Very similar to lime in appearance but closer to lemon in taste.
Kalamay Native sweets usually made of sugar, coconut milk and glutinous rice. Also spelled
as Calamay.
Kalkag Dried whole shrimps, very small, usually stir fried. Also called calcag.
Kamias A small acidic fruit usually used in sinigang to give it a sour flavor.
Kamote Sweet potato or sweet yam, a common root crop in the Philippines. The tender leaves
also make an excellent vegetable or salad when steamed.
Kamoteng-kahoy Cassava. A root crop or tuber used as a staple in some regions in the
Philippines. Also used in desserts.
Kangkong A water plant the tender stems and leaves of which are commonly used as a
vegetable. Also known as swamp cabbage.
Kutsay Chives.
Kutsinta Steamed rice cake flavored with a very small amount of lye water.
-=L=Labong Bamboo shoots.
Labanos Icicle of white radish.
Labuyo tiny hot pepper. Also called siling labuyo.
Laing Taro leaves cooked in coconut milk and seasoned with bagoong.
Lambanog Distilled coconut or nipa palm wine.
Langka Jackfruit, also called nangka. An aromatic fruit related to the bread fruit found in the
tropics.
Lanzones A tropical fruit that comes in grape-like bunches, has thin yellow skin when ripe and
sweet white flesh in sections. Seasonal.
Latik Brownish residue when coconut milk is cooked to the point where it turns to oil; used as
a tasty topping for native rice cakes.
Leche Spanish for milk.
Leche flan 0 Milk and egg custard baked or steamed in a caramel-lined pan.
Lechon To roast; also a while pig roasted over live coals.
Lengua Spanish for tongue; ox or calf tongue is commonly used.
Munggo or monggo Mung beans. Tiny green beans sold dried by weight.
Mustasa Mustard greens.
-=N=Nata de coco Clear gelatin-like substance, but firmer, made from cultured coconut water;
usually sold bottled as cubed preserves in syrup.
Nata de pia Gelatin like preserves from cultured pineapple skins and sugar.
Nilaga Boiled; a simple boiled dish of mean or chicken with vegetables.
-=P=Paella Rice dish with chicken and seafood; of Spanish origin.
Paksiw A pickled dish of fish , pork hocks or left-over lechon.
Palayok Unglazed earthen cooking pot.
Palitaw Sticky rice dumplings, coated with grated coconut and served with sugar and toasted
sesame seeds.
Paminta Black pepper.
Paminton Paprika.
Panara A meat turnover popular in Pampanga.
Pancit A dish of noodles with meat and vegetables; may be dry or with broth.
Pandan leaf Frond of and aromatic pandanus plant usually cooked with rice and native cakes
to give them a unique fragrance, similar to vanilla, and a leafy green color.
Pan de sal A Small, oval shaped, salty buns, usually eaten for breakfast. It is top brown and
crusty outside but soft and fluffy inside.
Pan Americano White load bread also called pan de unan (literally, bread shaped like a
pillow).
Panocha Unrefined brown sugar usually sold in solid round shapes.
Pastillas Molded candies in the shape of little rolls or bars.
Pata Pork of beef hocks.
Patis Clear amber colored sauce, usually a concentrate, from fermented salted fish or shrimps;
used as seasoning or as a dipping sauce.
Pato Duck.
Patola Gourd-like vegetable but with a thicker skin; about the size of a cucumber and tastes
like zucchini.
Pechay Vegetable with dark green leaves and think white stalks; usually has yellow flowers.
Also called bok choy.
Pesa A soup dish of fish or chicken with vegetables and ginger root.
Pili Almond-like nuts but soft in texture, grown in the Bicol region.
Pia Pineapple.
Pinakbet A dish of boiled vegetables and pork seasoned with bagoong.
Pinaltok Sticky rice balls cooked in syrup. Also called pinindot or palitaw.
Saging Bananas.
Sago Tapioca.
Salabat A native beverage made by boiling ginger root, water and panocha or brown sugar.
Salitre Saltpeter used as a preservative for meats; now considered unhealthy.
Saluyot A leafy green vegetable similar to spinach in appearance but turns slippery like okra
when cooked.
Sampaloc Tamarind.
Sangke or Sangque Chinese star anise with a licorice taste.
Santol Thin-skinned tropical fruit with large seeds and white, sweet-sour pulp, eaten fresh; the
yellow skin is usually candied.
Sapin-sapin Multi layered, multicolored sticky rice cake.
Sarsa Gravy or sauce.
Saut Fresh for stir fry; the term is often used the Philippines for stir fry.
Sayote Chayote.
Sibuyas Onion.
Sibuyas Tagalog Shallots. Small reddish onion with a sweet-pungent flavor.
Sibuyas Mura Green onions.
Suman Sticky rice and coconut milk steamed in banana or palm leaves.
Suka Vinegar; has many varieties made from rice, coconut water, coconut sap, sugar cane, or
other palm spas.
-=T=Taba ng talangka Reddish yellow fat from a variety of small crabs.
Tahure or tahuri Fermented soy beans paste.
Taingang Daga Clouds ears or black wood ears. A cultivated fungus sold dried by weight.
When soaked, it doubles in size and turns velvety brown; gives a crisp texture to dishes.
Tahong Mussels.
Talbos Young, tender leaves of vegetables, usually the tops.
Talong Eggplant.
Tamales A dish of heavily spiced rice paste with pork, chicken and hard cooked eggs usually
steamed in banana leaves or corn husk.
Tanglad Lemon grass.
Tapa Dried cured meat, usually fried in a small amount of fat.
Tausi Strongly flavored and salted fermented black beans.
Tempura Japanese style fritters of seafood or vegetables in very light batter.
Tilapia Tropical fresh water fish, mainly cultivated in ponds.