COOKING METHODS OF MOST COMMON DISHES

The Filipino words commonly used for cooking methods and terms are listed below:

 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, onions or tomatoes. 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.
 Hilaw (sariwa) – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked
food in general (as in lumpiangsariwa).
 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, tomato, 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 Filipinoorigin.
 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.
 Sigang (sinigang) − boiled in a sour broth usually with a tamarindbase. 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.
 Turon (turrones) – wrapped with an edible wrapper; dessert counterpart of lumpia.