Philippine
menu translator

basic terms

 

Philippine menu
translations

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:  grouper

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.

Also learn the tips
and insights in these
Philippine pages

Food and beverage
Top 10 famous Philippine dishes
25 more Philippine cuisine specialties
Philippine menu translator
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Philippine cuisine tips and insights

Travel wonders
Top 7 wonders of the Philippines

 

 

 

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