Philippine Cuisine: Cooking Methods
25 Oct 2011
The Filipino/Tagalog words for popular cooking methods and terms are listed below:
- "Adobo/Inadobo" - cooked in vinegar, oil, garlic and soy sauce. It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut adobo). The latter is 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, 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 in lumpiang sariwa).
- "Hinurno" - baked in an oven or roasted.
- "Ihaw/Inihaw" - grilled over coals.
- "Kinilaw" or "Kilawin" - marinated in vinegar 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" - wrapped with an edible wrapper.
- "Minatamis" - sweetened.
- "Pinakbet" - to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (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 a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
- "Tosta/Tinosta/Tostado" - toasted.
- "Torta/Tinorta/Patorta" - to cook with eggs in the manner of an omelette.
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