METHODS & TERMS

Filipino/Tagalog words for popular cooking methods and terms are listed below:

• “Adobo/Inadobo“ − cooked in vinegar, oil, garlic and soy sauce.
• “Babad/Binabad/Ibinabad” − to marinate.
• “Banli/Binanlian/Pabanli” − to blanch.
• “Bagoong/Binagoongan/ – sa Bagoong” − cooked with fermented fish/shrimp paste bagoong.
• “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.
• “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 inlumpiang sariwa).
• “Hinurno” – baked in an oven or roasted.
• “Ihaw/Inihaw” − grilled over coals.
• “Kinilaw“ or “Kilawin“ − fish or seafood marinated invinegar or calamansi juice along with garlic, onions,ginger, tomato, peppers.
• “Laga/Nilaga/Palaga” − boiled/braised.
• “Nilasing” − cooked with an alcoholic beverage like wine or beer.
• “Lechon/Litson/Nilechon” − roasted on a spit.
• “Lumpia” – savory food wrapped with an edible wrapper.
• “Minatamis” − sweetened.
• “Pinakbet” − to cook with vegetables usually with sitaw(yardlong beans), calabaza, talong (eggplant), andampalaya (bitter melon) among others and bagoong.
• “Paksiw/Pinaksiw” − cooked in vinegar.
• “Pangat/Pinangat” − boiled in salted water with fruit such as tomatoes or ripe mangoes.
• “Palaman/Pinalaman” − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
• “Pinakuluan” – boiled.
• “Prito/Pinirito” − fried or deep fried. From the Spanish frito.
• “Relleno/Relyeno” – stuffed.
• “Tapa/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.
• “Sarza/Sarciado” – cooked with a thick sauce.
• “Sinangag” – garlic fried rice.
• “Sigang/Sinigang“ − boiled in a sour broth usually with atamarind base. Other common souring agents includeguava, raw mangoes, calamansi also known ascalamondin.
• “Tosta/Tinosta/Tostado” – toasted.
• “Torta/Tinorta/Patorta” – to cook with eggs in the manner of an omelette..
• “Turon/Turrones” – wrapped with an edible wrapper; dessert counterpart of lumpia.
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