| Filipino Glossaryt ~ Achuete Red anatto seeds used for food coloring Agamang (as in Pangasinan Agamang) Shrimp paste (salted shrimp fry)(refrigerate after opening) Alamang Small shrimp, used for bagoong alamang Alimango A kind of crab Almendras ~ also Spanish Almonds Ampalaya Bittermelon Anis Anise ~ such as "star anise" Anis Mascado Nutmeg Anisado Anise wine Angkak Red-colored grains of rice used as coloring for fermented fish Apahap Sea bass Apretada (Chicken and Pork Apretada) A stew Apulid Water chesnut Asado de Carajay Pan Broiled Bacalao Cod Bacoco Porgy Bagoong Salted and fermented shrimp or fish. There are various types. The word is used also to describe a thick fish sauce of pouring consistency (bagoong balayan). Bagoong Alamang A salty, pungent sauce made from tiny shrimps and salt, used as an accompaniment. It looks like anchovy sauce. Some varieties are called "sauteed shrimp sauce", the bagoong having been cooked with onions, garlic and chile. Bagoong balayan - see bagoong above. Bake ~ English Cook in an oven Balut A Filipino speciality, are fertilized duck eggs resulting in a small duck inside. Boil for about 10-12 minutes before eating. Bañgus Milkfish Baste - English Pouring, brushing or spooning liquid, fat or drippings on to the surface of food being roasted. Batao Hyacinth Bean Batter - English Mixture of four, water or other liquids, eggs, etc. Bataway Fish A variety of grouper, popular among Bicolanos Barquillera A water iron, used for making “Barquillos” Bawang Garlic Beat - English Bia Goby ~ a kind of fish found in Asia Bijon - Bihon Rice noodle used for Pancit Binagoongan ~ (Pork Binagoongan) Sautéed pork Biscocho Powdered crusts of bread - see also Mexican Bizcocho Blend - English Broil - English Brown Sauce In a saucepan, mix ½ cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsp soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened. Buko Young coconut Buko Juice Coconut water or juice Burong Isda Salted and fermented fish Buring Mostaza Salted and fermented mustard leaves Butuan Seedy type of banana Calamansi Small native lemons Calamares Squids - the same word in Spanish Camaron Shrimp - the same word in Spanish Casuy Cashew nut Cerveza Negre Black beer Cicharon Deep fried pork cracklings or rinds ~ Same in Spanish the spellings is different Chop - English Condol Wax gourd Dahon ng gabi Taro root leaves Dalag Mudfish or murrel Dalagang Bukid Caesio, black tailed Dayap Lime Dilao Tumeric Dinailan Philippines ~ shrimp paste made from very small crustaceans, sun-dried for one day, ground and pounded for two more days, then formed into cylinders or cubes. Duhat Java plum Dumalaga Young hen Gabi Taro root Dahon ng gabi Taro root leaves Galapong Dough of ground rice and water, when made, leave to sit overnight Garbanzos Chickpeas - same word in Spanish Goto Tripe Grate - English Guayabano Soursoup Guinamos alamang Philippines ~ shrimp paste, similar to dinailan, but salt is added after first drying period; mixture is dried for only one day and then it is made into paste. Guisado - also a Spanish word guisada Sautéed Gulaman A sea-weed called Ceylon Moss or Agar-agar Hipon Shrimp Hito Freshwater catfish Kangkong Swamp cabbage Kare-kare Oxtail Stew Katuray Flowers of the Katuray Tree, called Sesbania Kinchay Chinese celery Labahita Surgeon fish Labong Bamboo shoots Lapu-lapu Grouper Laing ~ a stew 40 taro root leaves (dahon ng gabi), chopped ½ lb pork, chopped ½ lb shrimp, chopped 1 tsp ginger, finely chopped siling labuyo according to taste (whole chile peppers) Note: To make the dish spicier, crush siling labuyo. 2 tbsp bagoong according to taste 3 cups coconut milk ½ cup water 1. Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconut milk and water on top and let boil until pork is tender. 2. Add bagoong and siling labuyo, stir well. Let cook for another 5 minutes. Laing Gabi Pinangat Taro leaf wraps Latik When coconut milk is made into coconut oil by boiling Laurel Bay Leaf Ligia Wood ash lye Linga Sesame Seeds Luya Ginger Makapuno Fresh coconut full of soft meat Malagkit Glutinous rice or sticky rice Malunggay Horseradish Tree Mashed - English Miki Wheat noodles with egg Mince - English Misu Paste made of fermented rice and soy beans - Japanese in origin Misua Fine wheat noodles Mongo Mung sage Mungo Mung Bean Sprouts Nangka Jackfruit Oregano Mexican Sage Palabok Garnishing Pancit Filipino noodle dish ~ recipe Panocha Crude sugar Pata Pig or cow feet/foot Patis Boiled sauce made from bagoong Patola Sponge Gourd Pechay Chinese cabbage, darker in color than ordinary cabbage Pili Pilinut Pinipig Young rice roasted and pounded Piña Pineapple ~ same in Spanish Pirurutung Dark Purple Colored Rice Puso ng Saging Banana blossom Queso de Bola Edam cheese or hard rennet cheese, ball shaped with red covering Quesong Pusit White native cheese Rice Washing The water in which uncooked rice has been washed. The rice washing called for in recipes on the second and third washing. Saba Cooking variety of banana Santol A yellow sour fruit, called Sandoricum Hoetjape Sauté - English Fry in a little oil Shell - English Remove the outer coat of shell-fish, nuts or seeds Sigadillas Winged beans Sili Labuyo ~ siling labuyo Small hot red pepper called ( capsicum frutescens) , actually looks like a small red or green serrano, can be substituted with the Thai Dragon shown below. Very hot! Simmer - English Cook in liquid below boiling point Sinkamas Yam bean Sitao Long variety of rice noodle, somewhat transparent when cooked Sitaw Chinese long green bean Steam English Tajure Fermented soy beans, caked (tofu) Talaba Oyster Talakitok Cavalla Talong Eggplant Tausi Fermented soy beans Togue Mongo sprouts (mung bean sprouts (bean sprouts)) Tokua Soy bean curd (tofu) Toyo or Soyo Soy Sauce Ubod Pith of coconut trunk Ube Yam, usually violet in color Ukoy A type of pancake Upo Bottle groud Vino Blanco White Wine ~ also Spanish |
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