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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 below, 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 |
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 |
monitor lizard |
| 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.
| paella |
(Spanish) a dish of rice cooked with
meats and/or seafood and vegetables |
| pahiyas |
the feast of San Isidro Labrador on May
15, celebrated in Lucban, Quezon by decorating the houses with food.
In Madrid, Spain, the same feast is celebrated on the same day, and San
Isidro Labrador is also the patron saint of Madrid. |
| pako |
arthyrium esculentum, edible
fern |
| paksiw |
a dish cooked in vinegar and garlic |
| paksiw na pata |
pork trotters cooked in vinegar |
| palay |
unhusked rice |
| palayok |
a round-bottomed clay pot |
| palitaw |
small cakes made from glutinous rice |
| pan de sal, de limon,
de coco, de leche, americano |
(Spanish) bread respectively with salt,
lemon, coconut, and milk; sliced loaf bread |
| pandan |
pandanus odoratissimus, screw
pine |
| panga |
literally jaw; the jaw of yellowfin
tuna |
| panghimagas |
dessert; a sweet taken after meals |
| pancit, pansit |
a dish of noodles and shrimps, fish,
meat, or vegetables, with many variations, e.g., luglog (shaken in hot
water, flavored with sauce), molo (with pork-filled wontons and broth),
Malabon (with shrimps, oysters, and squid), habhab (eaten off a banana
leaf), Canton (with egg noodles), bihon (with rice noodles), buko (with
coconut strips instead of noodles) |
| pansit-pansitan |
peperomia pellucida, a
scculent herb, the leaves of which have medicinal properties |
| pantulak, panulak |
literally "for pushing"; refers to
drinks, which "push" the pulutan down |
| pasalubong |
a gift brought home from a trip |
| pastel de pollo |
(Spanish) a chicken pie; a dish of
chicken with crust |
| pastillas |
(Spanish) pastilles; usually pastillas
de leche, sweets made of milk |
| pata tim |
a Chinese dish of stewed pork leg |
| patis |
fish sauce |
| patola |
luffa cylindrica, sponge gourd |
| patupat |
(Ilokano) a rice cake wrapped in banana
leaf |
| pavo embuchado |
(Spanish) stuffed turkey |
pesa
pesang manok |
a dish of fish or chicken cooked with
vegetables, often served with a miso sauce |
| pescado en salsa
agrio-dulce |
(Spanish) fish in a sweet and sour
sauce |
| petsay |
brassica chinesis, pakchoy,
bokchoy |
| pili |
canarium ovatum, a hard nut
indigenous to the Philippines, with an oil-rich kernel |
| pinya, piña |
pineapple |
| pimientos morrones |
(Spanish) red bell peppers |
| pinais |
a dish native to Quezon province, of
shrimps and coconut wrapped in banana leaf and steamed in coconut water |
| pinakbet |
a dish of Ilokano origin, of ampalaya,
okra, eggplants, and tomatoes steamed with fish bagoong |
| pinamalhan |
(Ilonggo) fish cooked in vinegar, which
is allowed to evaporate |
| pinapaitan |
(Ilokano) a dish of goat meat with goat
bile |
| pinaupong manok |
chicken steamed in a bed of salt |
| pochero |
(Spanish) a stew of mixed meats,
sausages and vegetables with tomatoes |
| polvoron |
a sweet of powdery texture made of
powdered milk and sugar |
| postre |
(Spanish) dessert |
| puchero |
a native stew of meat, sausage and
vegetables with an eggplant relish |
| 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 |
(Spanish) beef brisket |
| pusu |
rice cooked in a fist-sized woven-leaf
basket; "travelling" or "hanging" rice |
| puto |
steamed rice cake |
| puto bumbong |
a cylindrical cake of violet rice (pirurutung)
steamed upright in a bamboo tube |
Q.
| queso de bola |
Edam ball cheese |
R.
| relleno |
(Spanish) stuffed food, dish |
| rellenong alimasag |
crab sauteed and stuffed into the crab
shell |
| rellenong manok |
stuffed chicken |
| rellenong bangus |
milkfish stuffed with its own flesh
that has been sauteed |
S.
| sa malamig |
cold drinks sold at streetside |
| sahog |
the shrimps, meat, etc. used to flavor
vegetables or noodle dish |
| salabat |
ginger tea/brew |
| saluyot |
corchorus olitorius, Jew's
mallow |
| sangke |
star anise |
| santol |
sandoricum koetjape, a fruit
with a thick rind and pulp enclosing whitish, furry seeds, sour-sweet in
taste |
| sapin-sapin |
a rice sweet of blanc-mange
consistency, made of several layers, usually of different colors |
| sarten |
(Spanish) frying pan |
| sawa |
snake; python or boa constrictor |
| sayote |
sechium edule, chayote,
mirliton pear |
| shawarma |
a Middle Eastern snack of sliced meat
(beef, lamb, chicken) and condiments served with pita bread |
| sili |
capsicum annuum, chili |
| sinalok |
(Cebuano) a steamed corned cake eaten
with kinilaw |
| sinampalukang manok |
chicken cooked with tamarind leaves and
sprouts |
| sinangag |
garlic-fried rice |
| sineguelas, sinegwelas |
spondias purpurea, Spanish plum |
| sinigang |
a stew of meat/fish/seafood and
vegetables in a sour broth |
| singkamas |
pachyrrhizus erosus, yambean |
| solasi, sulasi |
ocimum sanctum, holy basil |
| solomillo |
(Spanish) tenderloin |
| sotanghon guisado |
mungbean noodles sauteed with meats and
vegetables |
| suam |
soups and dishes made of rice water |
| suha |
citrus grandis, pomelo |
| suki |
a vendor from whom one buys regularly;
also a regular customer |
| sugpo |
prawn |
| suman |
a rice cake from glutinous rice, often
wrapped in palm or banana leaves |
T.
| tabon-tabon |
hydrophytune orbiculatum, a fruit, the juice of which is used in
kinilaw, and for finishing baskets |
| tagay,
tagayan, tagatagayan, tagay-tagay |
the measure, the practice,
and the one in charge of drinking at a drinking session |
| taho |
a drink made of soybean
curd and syrup |
| tahuri |
soy bean cake |
| talbos |
the young sprouts or
tendrils of squash, camote or sayote plants |
| tamales |
a rice cake flavored with
peanuts, pork, eggs, etc. and wrapped in banana leaves |
| tanghalian |
the noon meal; lunch |
| tanglad |
cymbopogon citratus, lemon grass |
| tapa |
slices or strips of dried
meat; tapang usa is dried venison |
| tapey |
(Manobo) the yeast for
making rice wine |
| tapoi |
(Igorot) the yeast for
making rice wine |
| tapuy |
(Igorot) rice wine |
| tausi,
tawsi |
salted soybeans |
| tilapia |
tilapia zili, a
fast-growing fish |
| tinapa |
smoked fish |
| tinolang
manok |
a dish of chicked cooked
with vegetable (green papaya, chili leaves) and broth |
| tinowa |
(Cebuano) a dish of fish
and vegetables in a lightly soured broth |
| tocino |
(Spanish) salt pork; in
Tagalog or Pampango it is sweet cured pork |
| toge, togue |
mung bean sprouts |
| tokwa |
firm soy bean curd, also
fried soy bean curd |
| torta de
cangrejo |
(Spanish) crabmeat cooked
with egg |
| torta del
rey |
(Spanish) a cake of many
thin layers |
| tortilla de
patatas |
(Spanish) potato omelet |
| tuba |
palm toddy |
| tupig |
(Ilocano) a kind of rice
cake wrapped in banana leaves |
| turo-turo |
an eatery in which the
pre-cooked foods are laid out, and chosen by pointing (turo) |
| turon |
a fried spring roll, either
meat, vegetable, or banana; turong saging (deep fried banana fritter) is
usually cooked in oil with brown sugar and some jackfruit strips, and a
typical snack or dessert in the Philippines |
| turron
|
(Spanish) nougat |
| tuyo |
whole fish, dried and
salted |
U.
| ubod |
the core of the coconut palm; heart of
palm |
| ukoy |
a vegetable patty, of mixed vegetables,
or of flour and vegetables; a variation is a combination of shrimps, tofu,
and vegetable patty |
| ulam |
viand, the main dish that comes with
rice |
| ulang |
ustacidae, crayfish; also
macrobrachium rosenbergii, giant freshwater prawn |
| upo |
lagenaria leucantha, bottle
gourd |
W.
| wansoy |
corindrium sativum, coriander
leaf |
|
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