Translations:Filipino cuisine/88/en

• 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 tapay in other Philippine languages when referring to fermented rice.
• Daing (dinaing, 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 lumpiang 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, onions, ginger, cucumber, 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 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 – 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.
• Sigang (sinigang) − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
• 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.
• 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 wines. 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 small cake.