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Cooking Terminologies in Filipino Cuisine

Posted by Ireno Alcala on May 31, 2011 at 2:30 AM

Regional Dishes have local terminologies. Good thing is, the  regional chefs were able to put it into a national cooking book for everybody to know.

These are the most common terms in Filipino cooking that you should get familiar with. It is written in Tagalog/Filipino terms with corresponding explanation in English words.

So, read on, culinary enthusiasts. These will be a great help when you cook you specialties.

  • "Adobo/Inadobo" − cooked in soy sauce . It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut) done more for snacks, while the former is more associated with viands.
  • "Babad/Binabad/Ibinabad" − to marinate.
  • "Banli/Binanlian/Pabanli" − blanched.
  • "Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
  • "Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).
  • "Binuro" − fermented.
  • "Busa/Pabusa" – toasted with garlic and a small quantity of cooking oil, as in adobong mani.
  •  "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
  • "Guinataan/sa Gata" − cooked with coconut milk.
  •  "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.
  • "Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
  •  "Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
  •  "Hinurno" – baked in an oven or roasted.
  • "Ihaw/Inihaw" − grilled over coals.
  • "Kinilaw" or "Kilawin" − marinated in vinegar or calamansi,along with garlic onions,ginger, tomato and pepper.
  • "Laga/Nilaga/Palaga" − boiled, sometimes with onions and black peppercorns.
  • "Nilasing" − cooked with an alcoholic beverage.
  • "Lechon/Nilechon" − roasted over a spit.
  •  "Lumpia" – wrapped with an edible wrapper.
  •  "Minatamis" − cooked with sugar, or with other sweeteners such as panucha (panela).
  • "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter gourd) among others and bago
  • ong Paksiw/Pinaksiw" − cooked in vinegar.
  • "Pangat/Pinangat" − boiled in salted water with tomatoes.
  •  "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
  •  "Pinakuluan" – boiled.
  •  "Piniato" – peanut brittle.
  •  "Prito/Pinirito" − fried or deep fried. From the Spanish frito.
  •  "Pasingaw" – steamed, usually with a banana leaf.
  • "Relleno/Relyeno" – stuffed.
  • " Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
  •  "Sarza/Sarciado" – cooked with a thick sauce.
  •  "Sinangag" – fried rice.
  •  "Sigang/Sinigang" − boiled, usually with a tamarind base. Variant bases are: guava, raw mangoes, calamansi also known as calamondin, and almost any other sour fruit abundant in the locality.
  • "Tosta/Tinosta/Tostado" – toasted, as in polvoron or Mamon Tostado.
  •  "Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.
  • "Totso/Totcho" – cooked with fermented black beans. The name of both a cooking method and dish.

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2 Comments

Reply browngirl
8:44 PM on June 3, 2011 
Thanks for helping us out here! with all those terminologies, I can do no wrong in the kitchen!
Reply Ireno Alcala
7:23 AM on August 10, 2011 
Thanks, browngirl. It's a helpful guide when you're aiming to be an expert in the kitchen.