Decoding a Philippine menu

Note

Click the buttons below to read my other Philippine food pages:

Popular Philippine

food ingredients

Alimango: crab

Asin: salt

Asukal: sugar

Atay: liver

Baboy: pork

Bagoong: fermented fish paste

Baka: beef

Bangus: milkfish

Bawang: garlic

Bayabas: guava

Buko: coconut

Calamansi: small native lime

Gabi: taro

Gata: coconut milk

Gulay: vegetables

Hipon: shrimp

Itlog: egg

Kamatis: tomato

Kanin: cooked rice

Keso: cheese

Lapu lapu: gouper

Luya: ginger

Mangga: mango

Manok: chicken

Pancit: noodles

Paminta: pepper

Patis: processed fish sauce

Pato: duck

Saging: banana

Sibuyas: onion

Sili: chili

Sugpo: prawns

Tahong: mussels

Talong: eggplant

Tinapay: bread

Toyo: soy sauce

Ube: purple yam

Widely used

preparation descriptives

Inadobo

Seasoned with garlic, vinegar and soy sauce.

Inihaw

Charcoal grilled meat or seafood

Ginataan

Cooked with coconut milk or cream.

Guisado

Sauteed with onions, garlic and tomatoes.

Kinilaw

Raw seafood marinated in vinegar, kalamansi juice, or other acidic agent.

Nilaga

Boiled (with various cooking ingredients).

Pinirito

Food is either fried or deep fried.

Rellenong

Stuffed meat, seafood or vegetables.

My other

Philippine food pages

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helps you enjoy your vacation, tour or trip

©2008 HQP / Hillman Quality Publications