ACHUETE - annatto seeds used for food coloring
ADOBO - marinated meat, vegetables or fish seasoned with garlic, soy sauce, vinegar and spices.
AMPALAYA - also known as bitter melon, balsam apple, amargoso
ARROZCALDO - ginger flavored rice-chicken soup
BANGUS - milk fish
BEEF TAPA - marinated beef strips
BIKO - glutinous rice flour cooked in brown sugar and coconut milk
BOKCHOY - chinese cabbage
BUKO - young (unripe) coconut; the meat of the young coconut
CASSAVA - yuca or manioc;
CHORIZO - chinese or spanish style sausage
CILANTRO - also known as Chinese Parsely or Kinchay or Kuchay.
DAING - process of preparing fish or seafood either sun-dried or simply marinate with vinegar, salt & garlic.
DINUGUAN - pork blood stew
DREDGE - to coat with flour or sugar
EMBUTIDO - Filipino meatloaf or pork roll
ESPASOL - made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour
FOLD IN - blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon
GINATAAN - cooking the meat, seafoods or vegetables in coconut milk.
GINISA - stir fry
HASA - HASA - a type of fish also called mackerels
HIPON - shrimp
KALAMANSI - baby limes
KAMIAS- cucumber tree
KASUBHA - a spice derived from the flower of the saffron
KNEAD - process in the making of bread or pasta dough, used to mix together the ingredients and add strength to the final product
LABANOS - radish, icicle o white radish
LANGKA - jackfruit
LATIK - fried coconut milk curd
LUMPIA WRAPPER - spring roll wrapper
MAMON - yellow sponge cake
MARINATE - soaking in brine, usually containing vinegar, wine, spices, herbs, soy sauce, etc.
MATAMIS OR MINATAMIS - cooked with sugar, or with other sweeteners
MUNGGO - mung beans
PALITAW - small, flat, sweet rice cake
PANDAN - Pandan is a herbaceous tropical plant with long green leaves and used to lend a unique taste and aroma.
PANDESAL - salt bread; Filipino dinner roll coated in bread crumbs
PATIS - fish sauce; native salty sauce
PESA - ginger flavored fish soup.
SABA - Cardaba Banana, cooking banana
SAYOTE / CHAYOTE - pear-shaped vegetable;
SINIGANG - soup or stew characterized by its sour flavor most often associated with tamarind (sampalok)
SITAW - long beans or string beans
SUMAN - a rice cake made from glutinous rice cooked in coconut milk, and often steamed in banana leaves
TALONG - eggplant
TAMALES - An indigenized version of the Mexican tamales, the Filipino tamales is a steamed delicacy made with a mixture of ground white and brown (toasted) rice, ground peanuts and coconut milk topped with strips of chicken, shrimp, chorizo and slices of hard boiled eggs and wrapped in banana leaves.
TILAPIA - African cichlid fish
TOFU - protein-rich food coagulated from an extract of soybeans
TOGUE - bean sprouts
TORTA - omelette made with eggs, ground meat and sometimes minced onion and potato
TURMERIC POWDER - yellow spice powder
TURON - banana roll; fried banana fruit coated in brown sugar and wrapped in lumpia wrapper
UKOY/OKOY - Filipino version of shrimp fritters; shrimp patty