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* '''[[Adobo (Filipino cuisine)|Adobo]]''' (''inadobo'') − cooked in vinegar, oil, garlic and soy sauce.
* '''[[Afritada]]''' – braised in tomato sauce.
* '''Babad''' (''binabad'', ''ibinabad'') − to marinate.
* '''Banli''' (''binanlian'', ''pabanli'') − to blanch.
* '''Bagoong''' (''binagoongan'', ''sa bagoong'') − fermented or cooked with fermented fish/shrimp paste (''[[bagoong]]'')
* '''[[Bibingka]]''' – baked cakes, traditionally [[glutinous rice]].
* '''Binalot''' – literally "wrapped". This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to ''[[lumpia]]''—see below).
* '''Buro''' (''binuro'') − fermented, pickled, or preserved in salt or vinegar. Synonymous with ''[[tapai|tapay]]'' in other Philippine languages when referring to fermented rice.
* '''Daing''' ({{transliteration|tl|dinaing}}, {{transliteration|tl|padaing}}) − salted and dried, usually fish or seafood. Synonymous with ''tuyô'', ''bulad'' or ''buwad'' in other Philippine languages
* '''Giniling''' – ground meat. Sometimes used as a synonym for [[picadillo]], especially in ''[[arroz a la cubana]]''.
* '''[[Guinataan]]''' (''sa gata'') − cooked with coconut milk.
* '''Guisa''' (''guisado'', ''ginuisa'') − sautéed with garlic and onions. Also spelled ''gisa'', ''gisado'', ''ginisa''.
* '''[[Hamonado]]''' (''endulsado'') – marinated or cooked in a sweet pineapple sauce. Sometimes synonymous with ''pininyahan'' or ''minatamis''
* '''Halabos''' (''hinalabos'') – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
* '''[[Halo-halo]]''' - made up of crushed ice, evaporated milk or condensed milk, and various ingredients including, ube, sweetened beans, coconut strips, sago (pearls), gulaman (gelatin), pinipig rice, boiled taro or soft yams in cubes, fruit slices, flan, and topped with a scoop of ube ice cream.
* '''Hilaw''' (''sariwa'') – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in ''[[lumpia]]ng sariwa'').
* '''Hinurno''' – baked in an oven (''pugon'') or roasted.
* '''Ihaw''' (''inihaw'') − grilled over coal. In Visayas, it is also known as ''sinugba''; ''inasal'' refers to grilling meat on sticks.
* '''[[Kinilaw]]''' or '''[[Kilawin]]''' − fish or seafood marinated in [[vinegar]] or [[calamansi]] juice along with [[garlic]], [[onion]]s, [[ginger]], [[cucumber]], [[Capsicum|peppers]]. Also means to eat raw or fresh, cognate of ''Hilaw''.
* '''Lechon''' (''nilechon'') − roasted on a spit. Also spelled ''litson''.
* '''Lumpia''' – savory food wrapped with an edible wrapper.
* '''Minatamis''' (''minatamisan'') − sweetened. Similar to ''[[hamonado]]''.
* '''Nilaga''' (''laga'', ''palaga'') − boiled/braised.
* '''Nilasing''' − cooked with an alcoholic beverage like wine or beer.
* '''Paksiw''' (''pinaksiw'') − cooked in vinegar.
* '''[[Pancit]]''' (''pansit'', ''fideo'') – noodle dishes, usually of [[Filipino Chinese cuisine|Chinese Filipino]] origin.
* '''Pangat''' (''pinangat'') − boiled in salted water/brine with fruit such as tomatoes or ripe mangoes.
* '''Palaman''' (''pinalaman'', ''pinalamanan'') − "filled" as in ''siopao'', though "palaman" also refers to the filling in a sandwich.
* '''[[Pinakbet]]''' (''pakbet'') − to cook with vegetables usually with ''sitaw'' ([[yardlong beans]]), [[calabaza]], ''talong'' (eggplant), and ''ampalaya'' ([[bitter melon]]) among others and ''[[bagoong]]''.
* '''Pinakuluan''' – boiled.
* '''Pininyahan''' – marinated or cooked with pineapples. Sometimes synonymous with ''hamonado''.
* '''Prito''' (''pinirito'') − fried or deep fried. From the Spanish ''frito''.
* '''[[Puto (food)|Puto]]''' – steamed cakes, traditionally glutinous rice.
* '''Relleno''' (''relyeno'') – stuffed.
* '''Sarza''' (''sarciado'') – cooked with a thick sauce.
* '''Sinangag''' – garlic fried rice.
* '''Sisig''' - is a traditional food of Filipino specially partnered with beer. It made by different parts of pig.
* '''[[Sinigang|Sigang]]''' (''sinigang'') − boiled in a sour broth usually with a [[tamarind]] base. Other common souring agents include [[guava]], raw [[mango]]es, calamansi also known as [[calamondin]].
* '''[[Tapa (Filipino cuisine)|Tapa]]''' or '''[[Tinapa]]''' – dried and smoked. ''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]].
* '''[[Tapai|Tapay]]''' – fermented with [[yeast]], usually rice, traditionally in [[tapayan]] jars. Synonymous with ''buro'' in early phases. Can also refer to various products of fermented rice, including [[rice wine]]s. A very briefly fermented glutinous rice version is known as ''[[galapong]]'', which is an essential ingredient in Filipino ''[[kakanin]]'' (rice cakes). Cognate of ''tinapay'' ([[leavened]] [[bread]]).
* '''Tosta''' (''tinosta'', ''tostado'') – toasted.
* '''[[Torta]]''' (''tinorta'', ''patorta'') – in the northern Philippines, to cook with eggs in the manner of an [[omelette]]. In the southern Philippines, a general term for a [[torta mamon|small cake]].
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Translations:Filipino cuisine/88/en - Revision history

FuzzyBot: Importing a new version from external source