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Philippine Food, Cooking, & Dining Dictionary
Philippine Food, Cooking, & Dining Dictionary
Philippine Food, Cooking, & Dining Dictionary
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Philippine Food, Cooking, & Dining Dictionary

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From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.

LanguageEnglish
Release dateNov 15, 2017
ISBN9786214200870
Philippine Food, Cooking, & Dining Dictionary

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    Philippine Food, Cooking, & Dining Dictionary - Edgie Polistico

    PHILIPPINE FOOD, COOKING, AND DINING DICTIONARY

    PHILIPPINE FOOD,

    COOKING, & DINING

    DICTIONARY

    — EDGIE POLISTICO —

    PHILIPPINE FOOD, COOKING, AND DINING DICTIONARY

    Copyright to this digital edition © 2016 by

    EDGIE POLISTICO and ANVIL PUBLISHING INC.

    All rights reserved.

    No part of this book may be reproduced

    in any form or by any means

    without the written permission

    of the copyright owners and the publisher.

    Published and exclusively distributed by

    ANVIL PUBLISHING INC.

    7th Floor Quad Alpha Centrum

    125 Pioneer Street

    Mandaluyong City 1550 Philippines

    Telephones: (632) 477-4752, 477-4755 to 57

        Locals 815 and 817

    Fax: (632) 747-1622

    www.anvilpublishing.com

    Edited by ATEL E. JAZMINES

    Book design by ADRIAN PANADERO (cover) and SOC ORLINA (interior)

    ISBN 9786214200870 (e-book)

    Version 1.0.1

    Foreword

    More Is Better

    Felice Prudente Sta. Maria

    June 2, 1975 is memorable in my life. That day I purchased a copy of Larousse Gastronomique described as a monumental work glorifying the French kitchen. The coveted 1,098-page book of food, wine, and cooking terms was an English translation of the French original compiled by celebrity chef and food writer Prosper Montagné (1865–1948). The book, published in 1938, was described first as a dictionary, then an encyclopedia by no less than the honorable Auguste Escoffier, king of cooks and cook of kings, in the preface he had penned.

    None of the cookbooks in my home collection then could offer the long-term, sustained delight Larousse did. The original contains over a million words and was said to be the longest single volume cookery book ever written in its day. The alphabetized entries cover cooking ingredients, kitchen tools, prepared food and beverages, identifying or baseline recipes for both court and home fare, biographies of chefs and famous gourmands, food sayings, table and serving paraphernalia, etiquette, and more regardless of their foreign or unknown origins as long as they had impact on the development of French cuisine from prehistoric times to the epoch of the tome’s publication. That there were a million French culinary words amazed me. Immediately I wondered how many there were in the Philippines.

    Culinary terms were mixed into general word lists and dictionaries for Philippine languages from as far back as the 1521 circumnavigation led by Fernando Magallanes. Recipe books occasionally included short glossaries. But never was there a specialized culinary dictionary for Philippine food. Edgie Polistico’s Philippine Food, Cooking, and Dining Dictionary is the book I have been waiting for since 1975! It is the closest lovers of Philippine cuisine have so far to a native Larousse Gastronomique.

    It is one effort to study words and relate them to the chronological changes in how a society cooks and eats, the modifications fashion and science have on alimentation and their impact on national self-imaging, national self-appreciation—which is what I do. It is quite another type of challenge to collect words and their definitions, to make a dictionary—which is what Edgie has done since he was fourteen years old and will continue to do lifelong. Collecting, whether of tangibles or intangibles, is, after all, habit forming. It is like learning and knowledge; they provide joys from the adrenalin rush that discovery and eureka moments guarantee. Research—the investigation to answer whats, hows, whens, and whys—is an amazing flame that impassions. And upon publication in traditional or electronic media, there is the added happiness gained from sharing discoveries with a public.

    Dictionaries, like encyclopedias and lexicons, are befuddled by a shared, singular dilemma. They are voluminous and thus price themselves out of the common, popular market. And yet, the value in them is precisely their span, their hefty corpulence. If thoughtfully well stocked, a dictionary improves its assurance that readers and users will be well fed by it.

    How a people chooses to feed its members is a fundamental aspect of culture—culture being how a society lives, the way of life it follows. When an anthropologist begins to study a group of people, the standard start-up brief always includes the geography, climate, and natural resources of where they reside and move about. Then research describes painstakingly their system of relatedness or kinship from family to community; their rites of passage from conception to death; their understanding of ownership and inheritance; their standards for valuation of material and non-material elements; their organization based on religion, politics, economics, and work; their skills and tools including language; their ways to assure food and drink using gathering and hunting, agriculture, and industry.

    How a society lives is a composite of what its people do with what surrounds them—what nature provides and what people have added—in order to attain a desired quality of life, or what today is termed sustainable well-being. Food is one of culture’s manifestations that is so quick changing or dynamic, to use a developmental studies term. Change anything in the ingredients and their natural surroundings, the cooking procedures and their technology, even the mindset of those who cook and eat and the food is sure to change, too. Heritage flavors are tricky to reproduce accurately. At their best, they are interpreted lovingly and with what cooks and caring descendants believe to be the closest approximation of old-time ingredients and tools.

    Edgie’s list of food from all over the archipelago offers a lot to signify as cultural heritage. He records variations of a cooked food not only by region but also sometimes from town to nearby town. Food words of comparatively recent vintage—only a decade or two scores old, such as those for urban street fare and rural food using processed flavor enhancers—describe a contemporary culinary landscape requiring nutritional critique, while simultaneously applauding their innovation and piercing pop humor.

    Although food and food choices affect all walks of life, cuisine has been left out of the national discourse toward cultural literacy, moral valuation, and effective citizenship. Yet what and how Filipinos eat require astuteness of safety and quality assurance; sustenance enough to banish famine and assure food security; widespread appreciation of farmers, fishers, and food artisans through fair compensation and their continuing adult education; protection of local food sources especially from detrimental effects of global climate change; and giving those in the food sector a strong, educated voice in how the country handles its foreign food trade, local nutrition, and environmental sustainability. Perhaps the sheer thickness of Edgie’s book and its numerous number of entries will attract cultural scientists to review the role of food in contemporary civics and moral shaping.

    For the common cook and the everyday foodie, Edgie’s dictionary offers proof of why one can appreciate and defend the honor of Philippine cuisine. A word is evidence that a concept, a value, a relationship with the world exists in the society that invented and uses the word. Karaya is the ability of the mind to form images. Gambila is the mention or reference to something still fresh in the memory. Both terms, sadly, are unused yet they are glimpses into the once-upon-a-time popular Filipino intellect.

    Thankfully one of my favorite Tagalog words survives in the electronic pinoydictionary that Edgie helped establish. It is defined online as satisfaction after performing a good deed. In an earlier dictionary before e-media, it was described as the satisfying coolness or internal refreshment felt after performing a spiritual task. Indeed food feeds body and soul. This dictionary will feed both as well as a national hunger for celebration of Philippine cultural heritage.

    Author’s Notes

    METHODOLOGY

    The kind of research methodology employed in this dictionary varies depending on where a certain food word and definitions could possibly be sourced. There is information that can readily be gathered at the grocery stores and supermarkets, or at the food stalls and eateries in the neighborhood and the busy streets in Metro Manila and other cities across the country. My personal experience and knowledge of Visayan food and cuisine and my almost three decades of making my first Visayan vernacular dictionary helped me a lot in compiling Cebuano, Boholano, Waray, and Ilonggo food words. Some data and information I gathered required me more effort to discover as they are rarely used in present-day commerce that you have to dig like a bookworm in libraries, bookstores, newspapers, magazines, cookbooks, and other publications including the virtual world of the Internet. I also asked information from ordinary cooks and chefs on how food are prepared and what else they knew about our foods.

    My enthusiasm in language and food research even brought me to the point of going to all four corners of our archipelago where I could find native speakers and actual specimens. It is in my many travels around the country that I witnessed and experienced the daily lives and food of the locals. My many travels in the southern part of the Philippines introduced me to the kind of food and culinary customs of our Muslim brethren and other ethnolinguistic groups in Mindanao. When there is urgency for immediate verification or validation for Muslim food words, good thing there are Muslim communities right in the heart of Metro Manila, such as in Quiapo, Manila and in Maharlika Village in Taguig City. My many travels all over the provinces in mainland Luzon gave me an opportunity to discover food words directly from the natives and local residents. My field research across the country proved to me that many provincial delicacies and country cooking, particularly in the Visayas, Mindanao and in Central Luzon are least or have never been featured in any books, magazines, and any other publication or medium of mass media communication. For instance, in southern Mindanao, there are plenty of daily fare cooking; their ingredients, dishes, fruits, and other food stuff are still unknown to the rest of the Philippines. I have the same findings in the hinterlands of the Cordillera Region in central Luzon.

    My kind of research methodology also took advantage of the advancement of information technology and the complexity of electronic gadgets in gathering, storing, and exchanging information about Pinoy food, cooking, and dining.

    My self-styled research methodology helped me create this first-of-a-kind dictionary that covers many of our local and ethnic dialects, with a long list of food, cooking, and dining terms never known or heard of before by most of us. With this book, you do not have to travel and conduct lengthy research the way I did just to find out what a native or indigenous food word is all about. The encyclopaedic entries in this dictionary will help capture imagination closest to the real thing and enrich our knowledge and awareness of what else we have in this country. It does not serve merely as a reference but it also helps preserve and share Pinoy food culture, traditions, and practices.

    SOURCES OF INFORMATION

    1. Personal experience and knowledge

    My knowledge of and personal experience using Visayan words, being a native speaker, helped a lot in my almost three decades of compiling my first vernacular dictionary, the Cebuano-English Dictionary. My twenty-year stay in Metro Manila exposed me to a lot of Tagalog words and various kinds of food and dining places in the metropolis. I am also into cooking Pinoy dishes, in which I learn more about the simplicity, intricacy, and versatility of our food and tastes.

    2. Interviews and insights from cooks and other informants

    In various parts of the country, I interviewed, though informally, ordinary cooks and chefs about their cooking. I also interviewed those who had tried certain kinds of food. Having been to many food exhibits and festival celebrations in the provinces and in Metro Manila, I learned from my informants what is considered by Filipinos as panghandaan (food for special occasions), pambahay (home-cooking food), and pangrestoran (food ideally sold or served in restaurants). I realized that in many interviews in the rural areas, food is classified into pangkaing pangmayaman (food affordable only by the rich) and pagkaing pangmahirap (food that the poor can afford to have).

    3. Printed materials

    My personal collection of various indigenous and cultural dictionaries is my most treasured depository of written literature, word bank, and semantics. My daily newspaper readings kept me updated with what food columnists and feature news writers are talking about. My fondness of visiting libraries all over the country helped me open the pages of some unpublished research papers and theses right in their bookshelves. I also mined the treasure of food and agriculture magazines. Moreover, I did not spare any kind of food brochures, handouts, and print ads in updating my list of food words.

    4. Broadcasting media

    I also picked words and information from radio and television programs that featured food, cooking, and current events. During my childhood in Leyte, I was an avid listener of broadcasts from Cebu-based radio stations. Even when I moved to Tacloban City for college, I still listened to local radio and television news programs in the Waray dialect, and brought that habit when I went to Metro Manila for work. I always woke up with my radio clock every morning and listened to the Tagalog broadcasts and watched television programs featured both in English and Tagalog. Local broadcast media regularly and consistently used local dialects that helped enrich my lexicon of the local dialects and stock knowledge about anything around me.

    5. Internet and electronic applications

    With the advancement of communication and information technology, data gathering is now one click away. I regularly checked information from government websites, blogs, and posts on social media. Other than my visits to the National Museum of the Philippines in Manila, I also accessed legitimate local and international online databases of plants and animals for their scientific names and families. Furthermore, I used online and software application–based English and other foreign-language dictionaries as well as online encyclopedias. Research on the Internet is the widest and fastest way for me to get and share information around the globe.

    RESEARCH METHODS

    Ethnography, a qualitative research method, was largely employed in gathering words and the descriptive definitions of food words from ethnolinguistic groups in Mindanao and the locals in Luzon and Visayas for this dictionary. I traveled a lot around the country and conducted interviews with native speakers in every possible location, such as the markets, restaurants and other eateries, stores, trading centers, and even farms and fisherfolk villages. I inquired and took notes about their kinds of food, cuisine, and customs and traditions in preparing, serving and eating their food.

    Visiting local places is the best opportunity to find native speakers, printed references, and actual specimens of food, ingredients and implements that could help define and validate the following:

    a.) How certain words are commonly spelled in a locality;

    b.) How certain words are pronounced by the locals or native speakers;

    c.) How the food is prepared, and what ingredients and implements are needed;

    d.) Description of the food (including the taste, smell, and texture), ingredients, cooking tools, and other implements, as well as the places and people from where and whom the specimens are;

    I also got information from fellow passengers or travelers while in transit or at transport terminals.

    Wherever I go in the Philippines, I visit any library and bookstore to search and secure a copy of any written literature on the food, customs, traditions, and practices of the locals.

    I also took the opportunity of talking to my relatives, friends, colleagues, and neighbors who are native speakers of particular dialects to get information about certain words and their pronunciation.

    Basic research method was also employed such that I took photographs and made audio and video recordings to aid descriptive recollection and other details of the interviews. When possible, I brought home some specimens to further evaluate and scrutinize my finds.

    I compared and validated my finds with the entries from my collections of indigenous and local vernacular dictionaries and other references that included online databases.

    Parts of the dictionary and how to use them

    Like a conventional dictionary, the entries in Edgie Polistico’s Philippine Food, Cooking, and Dining dictionary are grouped and arranged in alphabetical order and has the following main parts:

    headword The main entry and the search keyword in the dictionary. A headword can be a local or ethnic word, English, French, Chinese, Japanese, and other foreign food words or culinary terms that eventually form part of Philippine food fare, cuisine, and dining. All main entries in this dictionary are written in words, except for the quantities and measurements which are represented by numeric symbols. However, there are instances that numbers are spelled out instead, particularly if these are local dialects. All headwords are in bold face and arranged in alphabetical order patterned after the English alphabet. Numeral headwords precede the non-numeral entries and are in numeric sequence.

    pronunciation The diacritical marks guide users on how to pronounce a word. Enclosed in parentheses, the pronunciation guide also shows the syllabication of the word. To show the prominence of a syllable (i.e., accent), diacritical marks—such as acute (´), grave (`), and circumflex (^)—are used, in the same way these marks are used to accentuate Tagalog and Spanish words. The use of the apostrophe (’) means the vowel is pronounced silently.

    dialect This indicates of what particular dialect or demonym of locals the headword is. The demonym* is the name used to refer to the people who live in a particular country, region, or other locality.

    *demonym There are several ways of forming the demonym. The most common is to add a suffix to the end of the name of the place. For example, in the Philippines: Tacloban > Taclobanon; Davao > Davaoeño; Cebu > Cebuano.

    In some cases, both the location’s name and the demonym are produced by suffixation, such as in Pangasinan > Pangasinense; Inopacan > Inopacnon. In a few cases, there are several demonyms used for a particular place, usually because the words originated from different languages. In Cebu, words could be Cebuano or Sugboanon (Cebu is of Spanish origin, while Sugbo is from the native local language).

    The demonym could also be in informal or colloquial form through abbreviation; for example: Philippines > Filipino > Pinoy.

    equivalent in other dialects/demonyms This shows the synonym of the headword in other dialects, with description or meaning. The equivalent can also be used as cross-reference keyword.

    cross reference Usually found at the end of an entry, the cross-reference points to related entry/entries in another part of the dictionary. It is a useful tool to explore and learn more about a word.

    etymology The etymology is a brief description of the origin of the headword. Sometimes it contains symbols, such as to indicate derivation (<) or transformation (>).

    definition This is the English equivalent and/or the encyclopedic description or meaning of headword. Some definitions are written elaborately to include the cooking process, ingredients and other things needed, as well as some relevant information as to the scientific names, varieties, nutritional values, health benefits, and legal restrictions, among others. Occasionally, a cross-reference is provided at the end of the entry, pointing to related entry/entries in another part of the dictionary that may contain/s the full definition or list of more subentries. Multiple definitions or descriptions are separated by a back slash. When grouped according to part of speech, the definitions or descriptions are numbered.

    parts of speech The parts of speech—namely, noun, pronoun, verb, adjective, adverb, preposition, conjunction, interjection, and article—are abbreviated and enclosed in brackets. The corresponding full meanings of the abbreviated parts of speech can be found in the list of abbreviations used in this dictionary.

    Abbreviations used

    Aa

    AA powder (ā-ā páw-der; Tagalog flour) (a.k.a. double A powder in Tagalog) [n.] cassava flour, often used as soup and sauce thickener.

    aanakan (a-a-na-kan; Ilocano [Ilocos Sur] internal organ/dish) 1. [n.] uterus, same as Tagalog matris. 2. (matris ng baboy BBQ in Tagalog) [n.] pig uterus barbecue.

    aba (a-bá; Cebuano, Boholano, and Ilonggo meat part/meat cut) [n.] the breast of fowls, same as Tagalog pitso.

    aba (á-ba; Ilocano [Ilocos Norte] and Inibaloi [Benguet] vegetable and root crop) (a.k.a. pising in Inibaloi) [n.] taro plant, same as Tagalog gabi.

    abaga (a-bá-ga; Cebuano, Boholano, Ilonggo, Waray, Bicolano, Aklanon, Romblomanon, Ilocano, and Itawis body part/meat part) (a.k.a. sugbong in Waray) [n.] shoulder, same as Tagalog balikat.

    abal-abal (a-bál á-bal; Ilocano bug) 1. [n.] June beetle, same as Tagalog salagubang. 2. [n.] beetle, same as Tagalog uwang.

    abalbalayen (a-bal-ba-la-yen; Ilocano animal) (a.k.a. lukoen in Ilocano) [n.] monkey, same as Tagalog unggoy.

    abalin (a-bá-lin; Ilocano [Cagayano] larva) variant of Ilocano abaling.

    abaling (a-bá-ling; Ilocano [Cagayano] and Ibanag larva) (a.k.a. abalin in Ilocano [Cagayano]; ulalo in Tagalog; burlod in Cebuano; buc-an in Panay; aruwag in Ibanag) [n.] the larva of abal-abal (June beetle).

    abangai (a-ba-ngay; Maranao gastropod) (a.k.a. soso in Maranao) [n.] snail, same as Tagalog suso.

    abangles (a-bang-les; Pangasinense) [adj.] rancid or spoiled, same as Tagalog panis.

    abatud (a-ba-tùd; Butuanon [Northern Mindanao] edible worm) (batol in Cebuano) [n.] horned coconut beetle larva \wood worm.

    abbong (ab-bong; Ilocano implement) [n.] cover, same as Tagalog takip.

    abias (ab-yás; Capampangan grain) [n.] milled rice, same as Tagalog bigas.

    abiyo (a-bí-yo; Cebuano and Boholano meal) [n.] provision or food brought along in the journey or travel. A term seldom used now in most Cebuano-speaking region. Baon is commonly used instead.

    ablebana (ab-le-bá-na; Ifugao herb) [n.] yerba buena, same as Tagalog herbabuena.

    abnoy (áb-noy; Tagalog [Metro Manila] dish; dw Eng. abnormal) (a.k.a. binugok in Tagalog) [n.] rotten and foul-smelling unhatched semi-fertilized duck egg, in which the embryo died while in the incubation period. In Metro Manila and Laguna, it is often beaten and pan-fried into bibingkang itlog.

    abo (á-bo; Bicolano sea fish/seafood) [n.] tiger toothed croaker (sc.name: Otolithes ruber) \white croaker.

    abo (a-bó; Capampangan) [n.] leftover food of the banquet, celebration, or fiesta.

    abo (a-bó; Tagalog, Cebuano, Boholano, Waray, Bicolano, Ilonggo, and Capampangan) (also spelled as abu in Capampangan; a.k.a. agbon in Waray, Bicolano, and Ilonggo; dapol in Pangasinense; abu in Ta’u-sug; ombi in Maranao; aw in Maguindanaon) [n.] ash.

    abo-abo (a-bo a-bo; Capampangan dish) [n.] seared pork with sauce, same as Capampangan asadong matua.

    abokado (a-bo-ká-do; Tagalog, Cebuano, Boholano, and Batak [Palaweño] fruit; dw Span. avocado) [n.] avocado, same as Tagalog abukado.

    Abra rice (ab-ra ráys; Philippine inbred rice; dw Abra province river: Abra + Eng. rice) [n.] (PhilRice code PSB Rc54) a variety of Philippine inbred rice developed by the Philippine Rice Research Institute (PhilRice). It is named after the big river in Abra province.

    abrao (áb-braw; Ilocano dish) (a.k.a. inabrao in Ilocano; also spelled as abraw in Ilocano) [n.] style of cooking mixed vegetables with fish paste.

    abraw (áb-braw; Ilocano dish) variant of Ilocano abrao.

    abredor (a-bre-dór; Tagalog, Cebuano, Boholano, Waray, and Ilonggo kitchenware; dw Span. abridor [opener]) (a.k.a. pambukas in Tagalog; a.k.a. pang-abli in Cebuano and Boholano; pamuklat in Capampangan) [n.] opener, all kinds of opener that include bottle opener, cap opener, cork opener, etc.

    abrelata (ab-re-lá-ta; Tagalog, Cebuano, Boholano, Waray, Ilonggo, and Bicolano kitchen tool; dw Span. abrelatas [can opener]) [n.] can opener.

    abrillantadas (ab-bril-yan-tá-das; Ilocano biscuit; dw Span. abrillantada) [n.] Spanish glazed sweet biscuit.

    abrillantadas (ab-bril-yan-tá-das; Ilocano sweet; dw Span. abrillantada) 1. [n.] fruits cooked into sweets and molded in the shape of the same fruit, glazed with caramelized white sugar. 2. [n.] crystallized colored coconut candy rolled in sugar.

    abu (a-bú; Capampangan; dw Mal. [Indon.] abu [ash]) 1. [n.] ash, same as Tagalog abo. 2. (a-bu; Ta’u-sug) [adj./n.] brown, same as Tagalog kayumanggi.

    abucadu (a-bu-ká-du; Capampangan fruit; dw Span. avocado) [n.] avocado, same as Tagalog abukado.

    abuhan (a-bú-han; Cebuano, Boholano, Tagalog, and Waray cooking area; dw Ceb. and Tag. abo [ash]) 1. [n.] the table, counter, or area where a stove is placed. 2. [n.] the place where firewood is burned to fuel the cooking and where abo (ash) is produced.

    abuhan (a-bú-han; Quezonian [Quezon province] kitchen appliance) [n.] stove, same as Tagalog kalan.

    abuhos (a-bú-hos; Ilocano [Novo Ecijano] and Cagayano egg/exotic food) [n.] variant of Ilocano abuos.

    abukado (a-bu-ká-do; Tagalog, Cebuano, Boholano, Waray, Bicolano, Ilonggo, Ilocano, Maranao, and Ta’u-sug fruit; dw Span. avocado) (also spelled as abokado in Tagalog, Cebuano, Boholano, and Batak; abukadu or abucadu in Capampangan; avocado in Itawis; abucadu in Maguindanaon) [n.] avocado (sc.name: Persea americana Mill.) \alligator pear.

    abukadu (a-bu-ká-du, Capampangan; a-bu-ká-dù, Maguindanaon fruit; dw Span. avocado) [n.] avocado, same as Tagalog abukado.

    abunda (a-bún-da; Cebuano, Boholano, Waray, and Bicolano; dw Span. abundante [abundant]) (a.k.a. damo or madamo in Waray; a.k.a. dakulon, dakol, or abundante in Bicolano) [adj.] abundant, same as Tagalog sagana.

    abundante (a-bun-dán-te; Bicolano) (a.k.a. dakulon, dakol, or abunda in Bicolano) [adj.] abundant, same as Tagalog sagana.

    abuos (a-bú-os; Ilocano egg/exotic food) (buos in Itawis and Isneg; abuhos in Ilocano [Novo Ecijano] and Cagayano) [n.] the edible eggs of hantik (tropical red fire ant) \ant eggs.

    achara (at-tsá-ra; Tagalog, Cebuano, and Capampangan preserved/salad; dw Indian achaar [pickled vegetables and fruits]) (also spelled as atchara or atsara in Tagalog and other dialects; a.k.a. ensalada in Tagalog; leletaan or olam in Maranao) [n.] pickled shredded unripe fruit or vegetable; Pickling is usually done by soaking ingredients in sweet and sour vinegar or in a sweetish brine solution. Commonly used in making achara are green papaya fruit, ampalaya, singkamas, pipino, pulang sibuyas, labanos, bawang, talong, atsal, and even kangkong, pako, and carrots. Atsara is commonly served as side dish to grilled, roasted, fried, and silog dishes.

    acharang camias (at-tsa-rang kam-yás; Tagalog and Batangueño preserved fruit/pickle) variant of Tagalog acharang kalamyas.

    acharang dampalit (at-tsa-rang dam-pa-lit; Tagalog pickle) [n.] pickled sea purselane.

    acharang kalamyas (at-tsa-rang ka-lam-yás; Tagalog and Batangueño preserved fruit/pickle) (a.k.a. lichida in Batangueño; a.k.a. atsarang camias in Tagalog; also spelled as atsarang kalamyas or acharang calamias in Tagalog) [n.] pickled bilimbi fruits. The unripe bilimbi fruits are soaked for several days in a pickling solution of vinegar mixed with sugar and salt.

    acharang labong (at-tsa-rang la-bóng; Tagalog and Batangueño pickle) (also spelled as atsarang labong in Tagalog) [n.] pickled thinly sliced bamboo shoot. Pickling is done by soaking in a solution of vinegar, sugar, and salt.

    acharang papaya (at-tsa-rang pa-pá-ya; Tagalog and Batangueño pickle) (also spelled as atsarang papaya in Tagalog and Batagueño; a.k.a. ensaladang papaya in Tagalog) [n.] pickled green papaya fruit. The unripe papaya is shredded and squeezed of its juice, then soaked for several days in a solution of vinegar, salt, and sugar with garnishings of sliced onions, garlic, carrots, and ginger. It is often served as siding on grilled and fried meat dishes, or as an appetizer.

    achuete (at-tsu-wé-te; Tagalog, Batangueño, Caviteño, Bulaqueño, Capampangan, Ilonggo, Cebuano, Boholano, Waray, and Ilocano food coloring; dw Mex. achiote or achote [annatto]) (also spelled as atsuete or atsuwete in Tagalog and other dialects) [n.] achiote (sc.name: Bixa orellana Linn.), the seeds or the annatto, a yellowish-red dye obtained from the pulp enclosing the seeds of achiote, often used to color food red.

    achuete oil (at-tsu-wé-te oyl; Ilonggo oil/condiment; dw Mex. achiote [annatto] + Eng oil) (a.k.a. CX motor oil in Ilonggo; also spelled as atsuete oil in Ilonggo) [n.] annatto oil \achiote oil \annatto flavored oil. Ilonggos would use it as condiment for morisketa, kansi, and chicken inasal. It is also used as basting sauce when barbecuing meat for an appealing reddish-orange color.

    achuete water (at-tsu-wé-te wá-ter; Batangueño food coloring; dw Mex. achiote [annatto] + Eng water) [n.] annatto-colored water, often used as red food coloring in Batangueño adobo sa achuete, Lagueño baka la oya, and Tagalog puto kutsinta.

    aclo (ak-lo; Ilocano cooking utensil) [n.] ladle, same as Tagalog sandok.

    adidas (a-dí-das; Tagalog street food; dw brand name of a shoe Adidas) 1. [n.] chicken feet barbecue; the chicken feet are washed clean with toe nails cut off, parboiled, then marinated in barbecue marinade, skewered in bamboo barbecue stick, and then grilled on charcoal embers. 2. [n.] chicken feet adobo; the chicken feet are washed clean with toe nails cut off and scales removed, then cooked in vinegar with soy sauce, spices, and seasoning.

    adobado (a-do-bá-do; Bicolano dish) [n.] chicken stewed in coconut milk and spices.

    adobado (a-do-bá-do; Tagalog dish; dw Span. adobado [seasoned in vinegar or marinating sauce], Mex. adobar [to season meat or fish]) [n.] any dish cooked in vinegar and spices and seasoned with uncolored or lightly colored salty condiments. The preparation includes the process of marinating the meat or fish in vinegar and spices before cooking, similar to Tagalog adobong puti, the enhanced version of Tagalog paksiw.

    adobado na alimusan (a-do-bá-do na a-li-mu-sán; Ilonggo dish) [n.] mudfish cooked in coconut milk with ground annatto. The cooking style is similar to Bicolano adobado. Achuete water can also be used instead of ground annatto seeds.

    adobo (a-do-bo; Tagalog, Cebuano, Boholano, Waray, and Ilonggo dish/cooking style; dw Mex. adobar [to marinade or pickle]) (arubo or arobo in Capampangan) 1. [n.] a dish of sliced meat cooked in vinegar and soy sauce solution with spices and seasonings. Almost all kinds of fish, crustacean, and other seafood can also be cooked into adobo, as well as vegetables, nuts, edible exotic animals, larva, and eggs. 2. [n.] a style of cooking by stewing or braising ingredients in a sour and salty solution with the three basic spices: garlic, laurel leaf, and peppercorn.

    adobo in green mango (a-do-bo in grin máng-go; Tagalog dish) (a.k.a. adobo sa manggang hilaw in Tagalog) [n.] adobo with strips of green mango.

    adobo milyonaryo (a-do-bo mil-yo-nár-yo; Negrense dish) [n.] oil and garlic-rich dry chicken adobo. It requires to marinate the chicken in sukang tuba with lots of minced garlic a day before cooking. On the day of cooking, the meat is taken out from the marinade and the garlics are collected back by straining them and set side. The marinated meats are deep-fried until crisp and brown then stir-fried and added with water half the meat and sprinkled with the collected minced garlic. Some vinegar is added, stirred briefly, and simmered long until the sauce dries up. Soy sauce is then added with a dash of salt and pepper and simmered briefly.

    adobo pandesal (a-do-bo pán-de-sál; Tagalog bread; dw Span. adobar [pickle] + pan de sal [salt bread]) [n.] a pandesal bread sandwich stuffed with chicken or pork adobo flakes.

    adobo sa achuete (a-do-bo sa at-tsu-wé-te; Tagalog, Batangueño, and Antiqueño dish) (a.k.a. adobong manok at baboy sa achuete in Tagalog and Batangueño; also spelled as adobo sa atsuete in Tagalog) 1. [n.] the style of adding ground achuete seeds or achuete water in cooking adobo so as to give the dish a reddish color. 2. [n.] chicken-pork adobo with annatto. While cooking the adobong baboy at manok, it is colored red by adding ground achuete or achuete water.

    adobo sa atsuwete (a-do-bo sa at-tsu-wé-te; Tagalog, Batangueño, and Antiqueño dish) [n.] same as Tagalog adobo sa achuete.

    adobo sa gata (a-do-bo sa ga-tâ; Tagalog, Bicolano, and Chavacano [Zamboangueño] dish) (a.k.a. adobong ginataan or adobong may gata in Tagalog; adobong tinunoan in Cebuano; adobong tinun-an in Boholano; adobong hinatokan in Waray) [n.] an adobo dish with coconut milk or coconut cream. The meat is cooked first as a typical adobo dish then added with coconut cream toward the end of cooking. It is classified by some as adobong puti because of the opaque whitish color of the sauce.

    adobo sa kalamyas na tuyo (a-do-bo sa ka-lam-yás na tu-yô; Batangueño dish) [n.] pork or chicken braised in soy sauce and dried kalamyas. Instead of vinegar, lots of kalamyas na tuyo (sun-dried bilimbi) is used as souring agent with little amount of water and soy sauce, creating a saucy broth.

    adobo with bagoong (a-do-bo wid ba-go-óng; Pangasinense dish) [n.] a sweet-tasting and quite dry adobo with liver of pig or chicken and lots of red onions. Brown sugar is added, making the dish sweetish and served with sautéed bagoong alamang.

    adobong alimango (a-do-bong a-li-ma-ngo; Capampangan dish) [n.] freshwater crabs cooked adobo-style with crab fat sauce. The alimango (freshwater crabs) are sautéed first then braised in vinegar and soy sauce solution with spices and aligue (crab fat sauce).

    adobong ararawan (a-do-bong a-ra-ra-wán; Ilocano exotic dish) [n.] mole crickets cooked adobo-style, same as Capampangan arubong camaru.

    adobong aso (a-do-bong a-so; Tagalog dish) (a.k.a. azucarera in Tagalog) [n.] dog meat cooked adobo-style often with more aromatic spices and seasonings to mask the smell of dog meat.

    adobong babi (a-do-bong ba-bì; Capampangan dish) [n.] pork cooked adobo-style, same as Tagalog adobong baboy.

    adobong baboy (a-do-bong ba-boy; Tagalog, Cebuano, Boholano, Waray, Ilonggo, and Ilocano dish) (a.k.a. pork adobo in Tagalog, Cebuano, Boholano, Waray, Ilonggo, and Ilocano; adobong babi in Capampangan) [n.] pork cooked adobo-style.

    adobong baboy sa achuete (a-do-bong ba-boy sa at-tsu-wé-te; Batangueño and Tagalog dish) [n.] pork adobo with achuete. It is the reddish version of adobong Batangas.

    adobong baka sa gata at papaya (a-do-bong ba-ka sa ga-tâ at pa-pa-yá; Tagalog dish) [n.] beef cooked adobo-style with coconut milk and unripe papaya.

    adobong baki (a-do-bong ba-kî; Cebuano and Boholano dish) [n.] frog meat cooked adobo-style, same as Tagalog adobong palaka.

    adobong balut (a-do-bong ba-lút; Tagalog dish) [n.] shelled balut eggs cooked adobo-style. The adobo sauce is cooked first and the shelled balut eggs are stirred then simmered for a few more minutes. Adding potatoes is optional, and they are cubed or chunked and precooked either by parboiling or frying.

    adobong Batangas (a-do-bong ba-táng-gas; Batangueño dish) (a.k.a. adobong Batangueño in Batangueño) [n.] reddish or yellowish versions of adobo of Batangas province. The chicken or pork is seasoned with salt (not soy sauce) or the brine of bagoong isda and often added with coconut milk. The red version (adobong baboy sa atsuete) is prepared by adding powdered atsuete or achuete water. The yellow version is with luyang dilaw. While the reddish-orange version is the combination of achuete and dilaw.

    adobong Batangueño (a-do-bong ba-tàng-gén-yo; Batangueño dish) variant of adobong Batangas.

    adobong batong (a-do-bong ba-tong; Cebuano dish) [n.] string beans adobo, same as Tagalog adobong sitaw.

    adobong bawang (a-do-bong ba-wang; Tagalog delicacy) [n.] adobo-flavored garlic chips. If big-sized garlic is used, like Taiwan garlic, the cloves are sliced thinly. For small ones, like the Ilocos native garlic, they are crushed. The garlic is then soaked in a solution of vinegar and soy sauce for an hour then deep-fried until browned, crisped, and dried.

    adobong Bicolano (a-do-bong bi-ko-lá-no; Bicolano dish) [n.] pork or chicken adobo cooked and flavored with coconut milk and locally available spices, and then made peppery hot with siling labuyo or siling haba.

    adobong camaru (a-do-bong ka-ma-rú; Capampangan exotic dish) (also spelled as adobong kamaru in Capampangan) variant of Capampangan arubong camaru.

    adobong Caviteño (a-do-bong ka-vi-tén-yo; Caviteño dish) [n.] pork or chicken adobo blended with mashed chicken liver that makes adobo sauce thick in consistency and creamy in taste.

    adobong daga (a-do-bong da-gâ; Tagalog exotic dish) (arubong dagis in Capampangan) [n.] edible farm rats cooked adobo-style. Only the meat of dagang bukid, with some bones in it, is used in cooking. The meat is cut into serving sizes and boiled in a solution of vinegar and soy sauce with spices and seasonings then simmered until meat is tender.

    adobong dalupapa (a-do-bong da-lu-pá-pa; Negrense [Negros Oriental] and Cebuano [southwestern part of Cebu] dish) [n.] giant purple-back squid cooked adobo-style. It is briefly cooked in low fire as prolonged cooking and high heat would toughen the meat.

    adobong dilaw (a-do-bong di-láw; Tagalog dish) (a.k.a. adobong dinilawan in Tagalog) [n.] the yellowish adobong Batangas or adobong Laguna. Turmeric is used to season and tint the adobo sauce yellow. More often, this adobo dish is cooked with coconut milk.

    adobong dinilawan (a-do-bong di-ni-la-wán; Tagalog dish) variant of Tagalog adobong dilaw.

    adobong dumara (a-do-bong du-ma-rà; Capampangan dish/exotic food) [n.] adobo dish using meat of dumara, a species of wild duck hunted in the Candaba swamp of Pampanga province.

    adobong ginataan (a-do-bong gi-na-ta-án; Tagalog dish) [n.] any adobo dish cooked with gata (coconut milk), same as Tagalog adobo sa gata.

    adobong hinatokan (a-do-bong hi-na-tó-kan; Waray dish) [n.] same as Tagalog adobo sa gata.

    adobong hito (a-do-bong hí-tô; Tagalog dish; dw Span. adobar [pickle] + Tag. hito [catfish]) [n.] freshwater catfish adobo. Before cooking, the skin of catfish is rubbed with salt then rinsed off to remove the coat of fishy slime.

    adobong igat (a-do-bong i-gat; Tagalog dish) (a.k.a. adobong palos in Tagalog; arubong talunasan in Capampangan) [n.] sea eel adobo.

    adobong Ilonggo (a-do-bong i-lóng-go; Ilonggo dish) [n.] chicken and pork adobo with ginger and achuete (annatto). The achuete water or achuete oil is used to color the sauce red.

    adobong inihaw na talong (a-do-bong i-ni-haw na ta-lóng; Tagalog dish) [n.] grilled eggplant adobo.

    adobong isda (a-do-bong is-dâ; Tagalog and Cebuano dish) [n.] any fish cooked adobo-style. Edible oil or animal fat is sometimes added to smoothen the taste and flavor as well as to prevent the fish from sticking to the pot and to each other. The fish can also be wrapped separately in leaves of banana, cacao, guava, or mango to prevent them from sticking, as well as to enhance flavor and aroma.

    adobong itlog (a-do-bong it-lóg; Tagalog and Cebuano delicacy) [n.] shelled hard-boiled egg cooked adobo-style. The shelled hard-boiled eggs are simmered in adobo sauce with cooking oil and achuete oil or achuete water until all the liquid dries up and the eggs are tinted reddish yellow. It is served with a dipping sauce of spiced up vinegar with salt and optional filling of chopped pipino, onions, and/or tomatoes.

    adobong kamaru (a-do-bong ka-ma-rú; Capampangan exotic dish) variant of Capampangan arubong camaru.

    adobong kangkong (a-do-bong káng-kong; Tagalog dish) (adobong tangkong in Cebuano, Boholano, Waray, and Ilonggo) [n.] river spinach cooked adobo-style.

    adobong kurakol (a-do-bong ku-ra-kól; Ilonggo and Capizeño dish) [n.] plant snail adobo. The meat of kurakol (plant snails) is pulled out using a pin and collected then boiled and simmered in vinegar with soy sauce and spices.

    adobong Laguna (a-do-bong la-gú-na; Tagalog [Lagueño] dish) (a.k.a. adobong dilaw) [n.] yellowish pork or chicken adobo of the Lagueños (people of Laguna). Sliced or pounded luyang dilaw is used to color the adobo sauce yellowish, similar to Batangas adobo.

    adobong lechon (a-do-bong le-tsón; Tagalog, Cebuano, Boholano, Ilonggo, Waray, Bicolano, Batangueño, Capampangan, Pangasinense, and Ilocano dish) [n.] chopped lechon cooked adobo-style. It could be lechon baboy or litson manok.

    adobong mani (a-do-bong ma-nî; Tagalog nut) [n.] roasted or pan-fried peanuts cooked adobo-style. The peeled peanuts are boiled in adobo sauce with garlic, seasonings, and little amount of cooking oil, then simmered until all the liquid dries up.

    adobong manok (a-do-bong ma-nòk; Tagalog, Cebuano, Boholano, Waray, Ilonggo, Bicolano, and Batangueño dish) (a.k.a. chicken adobo in Tagalog; arubong manoc in Capampangan) [n.] chicken adobo. Adding brown sugar is optional but would make the adobo sauce more delectable. In Antique, achuete powder and chili peppers are sometimes added for a delectable reddish color and piquancy in flavor.

    adobong manok at baboy (a-do-bong ma-nòk at ba-boy; Tagalog, Batangueño, and Bicolano dish) (a.k.a. chicken pork adobo or CPA in Tagalog; adobong manok ug baboy in Cebuano and Boholano) [n.] chicken and pork adobo. The sliced chicken and pork are boiled together in vinegar and soy sauce solution with garlic, pamienta buto, pamienta dahon, and the optional ginger and/or siling haba, then simmered until meats are tender. Adding little amount of brown sugar is also optional and would make the adobo sauce delectable.

    adobong manok at baboy sa achuete (a-do-bong ma-nòk at ba-boy sa at-tsu-wé-te; Tagalog and Batangueño dish) [n.] chicken-pork adobo with annatto, same as Batangueño adobo sa achuete.

    adobong manok ug baboy (a-do-bong ma-nòk úg ba-boy; Cebuano and Boholano dish) [n.] same as Tagalog adobong manok at baboy.

    adobong may gata (a-do-bong may ga-tâ; Tagalog dish) variant of Tagalog adobo sa gata.

    adobong nukos (a-do-bong nu-kos; Cebuano and Boholano dish) [n.] squid adobo, same as Tagalog adobong pusit.

    adobong palaka (a-do-bong pa-la-kâ; Tagalog dish) (a.k.a. adobong baki in Cebuano and Boholano; arubong tugac in Capampangan) [n.] farm frog adobo \frog meat cooked adobo-style. Only the meaty parts of skinned farm frog are used in cooking this dish.

    adobong palos (a-do-bong pa-lós; Tagalog dish) (a.k.a. adobong igat in Tagalog; arubong talunasan in Capampangan) [n.] swamp eel adobo.

    adobong paniki (a-do-bong pa-ní-ki; Tagalog dish/exotic delicacy) (a.k.a. adobong kabog or adobong kuwaknit in Cebuano and Boholano) [n.] flying bat adobo. Considering the strong smell of bat meat, lots of aromatics and hot spices are added to mask the bad smell, such as ginger, chili, oregano, and laurel leaf.

    adobong pata (a-do-bong pa-ta; Tagalog dish) [n.] pig knuckles adobo.

    adobong pato (a-do-bong pa-to; Ilonggo dish) [n.] duck meat adobo.

    adobong pinamara (a-do-bong pi-na-ma-rá; Waray dish) [n.] dried adobo, same as Tagalog adobong pinatuyo.

    adobong pinatuyo (a-do-bong pi-na-tu-yô; Tagalog dish) (a.k.a. adobong pinaughan or inadobong pinauga in Cebuano and Boholano; adobong pinamara in Waray; malaging arubo in Capampangan) [n.] dried adobo. Any adobo dish that is simmered long until all the sauce dries up to evaporation and absorption but keeping the dish still moist.

    adobong pinauga (a-do-bong pi-na-u-gâ; Cebuano dish) [n.] dried adobo, same as Tagalog adobong pinatuyo.

    adobong pinaughan (a-do-bong pi-na-úg-han; Cebuano dish) [n.] dried adobo, same as Tagalog adobong pinatuyo.

    adobong pugo (a-do-bong pú-gò; Capampangan dish) [n.] quail adobo. The quail adobo is pan-fried until golden brown and the skin is crisp. It is best served with a dipping sauce on the side.

    adobong pusit (a-do-bong pu-sít; Tagalog dish) (adobong nukos in Cebuano and Boholano) [n.] squid adobo. It is cooked briefly on low fire as prolonged cooking and using high heat would toughen and shrink the meat.

    adobong puso (a-do-bong pu-sò; Ilonggo and Negrense [Silay City, Negros Occidental] dish) (adobong puso sa saging in Cebuano and Boholano; adobong puso hin saging in Waray) [n.] braised banana heart in coconut cream. The sliced puso ng saging (banana heart) is cooked adobo-style with coconut cream added right before putting off the fire.

    adobong puso hin saging (a-do-bong pu-sò hin sa-ging; Waray dish) [n.] same as Ilonggo adobong puso.

    adobong puso ng saging (a-do-bong pu-sò nang sa-ging; Tagalog dish) [n.] same as Ilonggo adobong puso.

    adobong puso sa saging (a-do-bong pu-sò sa sa-ging; Cebuano and Boholano dish) [n.] same as Ilonggo adobong puso.

    adobong puti (a-do-bong pu-tî; Tagalog and Cebuano dish) (a.k.a. puting adobo or white adobo in Tagalog) [n.] uncolored adobo \white adobo. Any adobo recipe that does not use soy sauce or any colored seasoning or food coloring ingredient. The marinating sauce is basically that of vinegar and spices that does not add color in the sauce. Adobo sa gata and adobong tuna sa puti can be classified as adobong puti because of its opaque white color. Though not an adobo dish, the Tagalog pinaksiw, paksiw, and adobado are sometimes mistaken as another variations of puting adobo.

    adobo sa manggang hilaw (a-do-bong sa mang-gáng hi-láw; Tagalog dish) variant of Tagalog adobo in green mango.

    adobong sawa (a-do-bong sa-wá; Tagalog, Cebuano, Boholano, Bicolano, Ilonggo, Ilocano, Novo Ecijano exotic dish) [n.] meat of python cooked adobo-style. It can be prepared as masarsa (saucy) or pinatuyo (dry).

    adobong sitaw (a-do-bong sí-taw; Tagalog dish) (a.k.a. adobong batong in Cebuano; adobong utong in Ilocano) [n.] string beans adobo.

    adobong sugpo at talangka (a-do-bong sug-pô at ta-lang-kâ; Tagalog and Central Luzon dish) [n.] stewed prawns in crab fat sauce adobo-style. The shelled prawns (with the head and tail intact) are cooked adobo-style and when half-cooked, the prawns are taken out immediately to prevent them from shrinking and getting tough. The sauce is simmered continuously until reduced to half and added with taba ng talangka. When serving, the half-cooked prawns are pan-fried quickly right before serving then doused with the sauce.

    adobong susuhong (a-do-bong su-su-hong; Tagalog exotic dish) [n.] mole crickets adobo, same as Capampangan arubong camaru.

    adobong tahong (a-do-bong ta-hóng; Tagalog, Cebuano, Boholano, Waray and Ilonggo dish) [n.] green mussels adobo.

    adobong taklong (a-do-bong tak-lóng; Ilonggo [Capizeño] dish) [n.] forest snail adobo. The taklong (forest snails) are purged for about a week to rid of waste in their stomach. The snails are parboiled and the meats are picked out from the shell using a pin. The collected meats are sautéed with garlic and onions then cooked briefly in vinegar and soy sauce solution to avoid the meat from getting tough. Brown sugar is often added to mask the bitterness of the meat.

    adobong takway (a-do-bong tak-wáy; Negrense [Negros Occidental] and Ilonggo dish) (a.k.a. takway adobo in Negrense [Negros Occidental]) [n.] young taro shoot adobo. Adding a subak of flaked fried or smoked fish or meat is optional.

    adobong talbos ng kamote (a-do-bong tal-bos nang ka-mo-te; Tagalog dish) [n.] sweet potato tops adobo. Adding a subak of flaked fried or smoked fish or meat is optional.

    adobong tangkong (a-do-bong táng-kong; Cebuano, Boholano, Waray, and Ilonggo dish) (a.k.a. adobong kangkong in Tagalog) [n.] swamp cabbage cooked adobo-style. Adding a subak of flaked fried or smoked fish or meat is optional.

    adobong tinun-an (a-do-bong tin-nún-an; Boholano dish) [n.] an adobo dish with coconut milk or coconut cream, same as Tagalog adobo sa gata.

    adobong tinunoan (a-do-bong tin-nu-no-án; Cebuano dish) [n.] an adobo dish with coconut milk or coconut cream, same as Tagalog adobo sa gata.

    adobong tuna sa puti (a-do-bong tu-na sa pu-tî; Tagalog dish) [n.] tuna in vinegar and coconut milk. The meat of tuna is sliced into serving sizes then boiled in vinegar with garlic, ground peppercorn, bay leaf, coconut milk, and sea salt or any uncolored salted seasonings, such as the brine of bagoong isda, heko, patis (fish sauce), etc. The fish may also be wrapped in mustasa leaf, repolyo, or pechay leaf. The opaque white texture of coconut milk is so dominant that the dish could be considered as adobong puti.

    adobong tuyo (a-do-bong tu-yô; Tagalog dish) [n.] same as Tagalog adobong pinatuyo.

    adobong uong (a-do-bong u-ong; Ilocano dish) [n.] wild mushroom adobo.

    adobong utak babi (a-do-bong ú-tak ba-bì; Capampangan dish) [n.] pig’s brain adobo. It can be prepared by boiling the brain in a solution of vinegar and soy sauce with garlic and bay leaf, or by mixing the brain in adobong baboy or in chicken pork adobo.

    adobong utong (a-do-bong u-tóng; Ilocano dish) [n.] same as Tagalog adobong sitaw.

    adobung tugak (a-do-bung tu-gák; Capampangan dish) (a.k.a. arubong tugac in Capampangan) [n.] farm frog adobo, same as Tagalog adobong palaka.

    adon (a-dón; Isneg) [n.] leaf, same as Tagalog dahon.

    adong (a-dong; Maranao cooking utensil) (a.k.a. kaloda in Maranao) [n.] ladle, same as Tagalog sandok.

    adosilog (a-dó-si-lóg; Tagalog meal) (a.k.a. adsilog in Tagalog) [n.] short name for "adobo, sinangag, at itlog" meal. A meal of adobong baboy or manok or their combination called CPA often prepared as adobong tuyo and served with stir-fried rice with bits of crisp-fried garlic and sunny-side up chicken egg.

    adsilog (ad-si-lóg; Tagalog meal) variant of Tagalog adosilog.

    adtang (ád-tang; Ilonggo body part) variant of Ilonggo (Hiligaynon) agtang.

    afang (a-fang; Gaddang [Cagayan and Isabela provinces] bug) [n.] June beetle, same as Tagalog salagubang.

    afayu (a-fa-yu; southern Kalinga animal) [n.] horse, same as Tagalog kabayo.

    afi (a-fí; Itawis) [n.] fire, same as Tagalog apoy.

    afritada (a-fri-ta-da; Tagalog, Cebuano, Boholano, Ilonggo, Waray, Ilocano, and Capampangan dish; dw Span. fritada [fried dish]) (also spelled as apritada in Tagalog and other dialects) [n.] diced meat (beef, pork, and/or chicken) in thick tomato sauce with potatoes, carrots and bell pepper.

    afritadang baboy (a-fri-ta-dang ba-boy; Tagalog, Cebuano, Waray, Boholano, Ilonggo, Ilocano, and Capampangan dish) [n.] (a.k.a. pork apritada in Tagalog and other dialects; also spelled as apritadang baboy in Tagalog and other dialects) [n.] pork afritada. Pork braised in tomato sauce with chunks of potatoes and carrots and sliced bell peppers.

    afritadang baka (a-fri-ta-dang ba-ka; Tagalog, Cebuano, Boholano, Ilonggo, Waray, Ilocano, and Capampangan dish) (a.k.a. beef afritada in Tagalog and other dialects; also spelled as apritadang baka in Tagalog and other dialects) [n.] beef afritada. An afritada dish that uses beef, preferably the beef ribs.

    afritadang manok (a-fri-ta-dang ma-nòk; Tagalog, Cebuano, Waray, Boholano, Ilonggo, Ilocano, and Capampangan dish) (a.k.a. chicken afritada in Tagalog and other dialects; also spelled as apritadang manok in Tagalog and other dialects) [n.] chicken afritada. Chicken meat stewed in tomatoes (or tomato sauce) with potato chunks, sliced carrots, and sliced bell peppers.

    after-dinner piaya (af-ter din-ner pi-á-ya; Bacolodnon [Negrense] snack) [n.] a piaya with thin flat crust made with chocolate-flavored dough laced with mint.

    agachonas (a-ga-tsú-nas; Tagalog dish dw Spanish infuenced) [n.] common snipes (sc.name: Capella gallinago gallinago); small long-billed game birds found inhabiting in marshy areas, having barred and striped white, brown, and black plumage.

    agachonas adobadas (a-ga-tsú-nas a-do-bá-das; Tagalog dish dw Spanish influenced) [n.] snipes cooked adobo-style.

    agahan (a-gá-han; Tagalog meal; dw Tag. aga [early]) variant of Tagalog almusal.

    agak (a-gák; Ilonggo fowl) (a.k.a. sulug in Ilonggo) [n.] rooster, same as Tagalog tandang.

    agal (a-gal; Itawis internal organ) [n.] liver, same as Tagalog atay.

    agal-agal (a-gal á-gal; Ta’u-sug seaweed/seafood; dw Eng. agar < Malaysian agar) 1. (guso in Cebuano) [n.] green or brown branching seaweed. 2 (agar in Tagalog) [n.] red seaweed extract. 3. (agar-agar salad in Chavacano [Zamboangueño]) [n.] a seaweed salad.

    agamang (a-ga-máng; Pangasinense preserved) [n.] salted fermented krill.

    aganninaw (a-gan-ni-naw; Ilocano) (a.k.a. salagasag or nalawag in Ilocano) [adj.] transparent \see-through, same as Tagalog nanganganinag.

    agar (a-gár; Tagalog seafood; dw Eng. agar < Malaysian agar) (a.k.a. agar-agar in Tagalog; agal-agal in Ta’u-sug) [n.] substance extracted from red seaweed. It is used in making gulaman.

    agar-agar (a-gàr á-gar; Tagalog seafood; dw Eng. agar < Malaysian agar) variant of Tagalog agar.

    agar-agar salad (a-gar á-gar sa-lad; Chavacano [Zamboangueño] salad; dw Eng. agar < Malaysian agar) (a.k.a. agal-agal in Ta’u-sug) [n.] seaweed salad.

    agat (a-gàt; Maranao and Pangasinense spice/seasoning/flavoring) [n.] ginger, same as Tagalog luya.

    agatbat (a-gat-bat; Negrense [Negros Oriental] nut) [n.] sugar palm, same as Tagalog kaong.

    agatol (a-ga-tol; Ilocano [Novo Viscayano] crab) (a.k.a. akasit in Novo Vizcayano) [n.] small freshwater crab, same as Tagalog talangka.

    agaya (a-ga-ya; Itawis vegetable) [n.] black-eyed bean, same as Tagalog kadyos.

    agbati (ag-bá-ti; Cebuano vegetable) variant of Cebuano albati.

    agbon (ag-bón; Waray, Bicolano, and Ilonggo) [n.] ash, same as Tagalog abo.

    agguwa (ag-gu-wa; Itawis fish) [n.] a species of seasonal large freshwater fish.

    agila (á-gi-lá, Tagalog, Cebuano, Boholano, Ilonggo, Bicolano, Waray, Capampangan, Pangasinense, and Maranao; á-gi-la, Ilocano bird; dw Span. aguila [eagle]) (a.k.a. langgam manaol in Cebuano; fukaw in southern Kalinga; lumalagit in Maguindanaon; kali in Cagayano [Misamis Oriental]) [n.] eagle.

    agit (á-git; Maguindanaon and Tiruray nut) [n.] young coconut, same as Tagalog buko.

    agkama (ag-ka-ma; Igorot [Mountain Province] crab) variant of Igorot agkhama.

    agkhama (ag-ka-ma; Igorot [Mountain Province] crab) [n.] mud crab, particularly the one with bright-red shell, often caught during sowing season in the rice paddy.

    agkud (ag-kud; Manobo wine) [n.] a native rice wine. It could be made also with fermented grains of sorghum, corn, or cassava tuber.

    aglipay (ag-lí-pay; Tagalog [Lagueño] pastry) [n.] a flaky brown biscuit with a shiny and crisp slightly toasted layered rounds.

    agog (a-gog; Ibanag smell) [n.] odor, same as Tagalog amoy.

    agong (a-góng; Ilocano body part/meat part) [n.] nose, same as Tagalog ilong.

    agoot (a-go-ot; Tagalog sea fish/seafood) [n.] spotted pomadasid (sc.name: Pomadasys hasta [Bloch]) \silver grunt \grunt.

    agor (a-gór; Pangasinense beans) [n.] mung bean, same as Tagalog monggo.

    agos-os (a-gòs-os; Ilonggo snail) [n.] a snail similar to Ilonggo tamburuko and tibo-tibo.

    agridulce (ag-gri-dúl-se; Cebuano and Boholano fruit; dw Span. agridulce [sweet-and-sour]) (a.k.a. lemonsito or sotil in Cebuano and Boholano) [n.] green round lime, same as Tagalog calamansi.

    agriodulce (ag-gri-yo-dúl-se; Tagalog and Cebuano sauce) (a.k.a. sarsa agridulce in Tagalog) [n.] sweet-and-sour sauce.

    agtang (ág-tang; Cebuano, Boholano, Waray, and Ilonggo [Hiligaynon] body part/meat part) (a.k.a. alunggigising in Waray; a.k.a. adtang in Ilonggo) [n.] forehead, same as Tagalog noo.

    agukoy (a-gu-koy; Cebuano and Boholano crab/seafood) (kalasakas in Bicolano) [n.] fiddler crab (sc.name: Uca perplexa) \beckoning crab \fighting crab.

    agum (a-gum; Capampangan) [v.] to mix wine with oil or with other wine and flavorings.

    agumaa (a-gu-má-a; Cebuano fish) (a.k.a. anduhaw in Cebuano and other places in Visayas) [n.] club mackerel, same as Tagalog alumahan.

    agurong (a-gu-róng; Ilocano shellfish) (urog in Itawis; ajurung in Isinay; leddangan in Novo Vizcayano) [n.] lance-tipped shellfish, same as Tagalog pilipit.

    agus-os (a-gùs-os; Cebuano dish) [n.] smoked minced meat mixed with sweet potato and red sauce wrapped in corn husks.

    agwason (ag-wa-son; Cebuano and Boholano snake) [n.] cobra, same as Tagalog kobra or ulupong.

    aha-an (a-ha-an; Cagayano [Misamis Oriental] sea fish/seafood) [n.] green-yellowish snapper (sc.name: Lutjanus fuscescens).

    ahas (á-has; Tagalog reptile/exotic food) (halas or bitin in Cebuano and Boholano; halas in Waray and Bicolano; man-og in Ilonggo; uleg in Ilocano and Pangasinense; urog in southern Kalinga; iraw in Itawis; nipay, baos, or waged in Maranao; nipay in Maguindanaon; mamak in Subanon; ule in Tiruray) [n.] snake.

    ahat (a-hát; Cebuano and Boholano) [adj.] prematurely ripened, same as Tagalog hinog sa pilit.

    ahos (á-hos; Cebuano and Boholano spice) [n.] garlic, same as Tagalog bawang.

    ahus (a-hus; Yakan spice) [n.] garlic, same as Tagalog bawang.

    ai (ay; Maranao body part/meat part) (also spelled as ay in Maranao) [n.] foot, same as Tagalog paa.

    ais krim (ays-krím; Maguindanaon refreshment; dw Eng. ice cream) [n.] ice cream, same as Tagalog sorbetes.

    ajasit (a-dya-sit; Isinay crab) [n.] small freshwater crab, same as Tagalog talangka.

    ajdaw (ahs-daw; Isinay aquatic food) (hipon sa tubig tabang in Tagalog) [n.] freshwater shrimp, same as Cebuano ulang.

    ajurung (a-dyu-rung; Isinay shellfish) (agurong in Ilocano) [n.] lance-tipped shellfish.

    akama (a-ka-ma; southern Kalinga crab) (a.k.a. kawong in southern Kalinga) [n.] small freshwater crab, same as Tagalog talangka.

    akasit (a-ka-sit; Novo Viscayano crab) (a.k.a. agatol in Novo Vizcayano) [n.] small freshwater crab, same as Tagalog talangka.

    akaya (a-ka-yâ; Itawis) [n.] mud crab, same as Tagalog alimango.

    aklo (ak-lo; Pangasinense cooking utensil) (a.k.a. balaok in Pangasinense) [n.] ladle, same as Tagalog sandok.

    alabos na hipon (a-la-bòs na hi-pon; Capampangan dish) (halabos na hipon in Tagalog) [n.] braised shrimp.

    alac (á-lak; Capampangan wine) variant of Capampangan alak.

    alac sampaga (a-lak sam-pa-ga; Capampangan sap) (a.k.a. tuba in Capampangan) [n.] nipa palm toddy.

    aladudan (a-la-du-dan; Batangueño [Lipa City] dish) [n.] a soupy dish of stir-fried vegetable. The soupy version of Tagalog chop suey.

    alagao (a-la-gáw; Tagalog) variant of Tagalog alagaw.

    alagaw (a-la-gáw; Tagalog, Bulaqueño, and Capampangan leaf) (a.k.a. sauko in Tagalog; also spelled as alagao in Tagalog) [n.] (sc.name: Premna odorata Blanco, and Premma vestita Schauer) fragrant premma tree with its aromatic yellow-green leaves usually used in cooking.

    alagbati (a-lag-bá-ti; Cebuano vegetable) variant of Cebuano albati.

    alak (á-lak; Tagalog, Ilonggo, Bicolano, Capampangan, Pangasinense, and Yakan alcohol/spirit) (a.k.a. bino in Tagalog; ilimnon or bino in Cebuano and Boholano; irimnun or bino in Waray; a.k.a. alac or alambai in Capampangan; arak in Ilocano; arak or pakabereg in Maranao; paginumin a pakalangol in Maguindanaon; mineovaheng in Ivatan) [n.] wine.

    alakaak (a-la-ka-ak; Tagalog and Bicolano sea fish/seafood) [n.] plain croaker (sc.name: Pseudosciaena anea [Bloch]).

    alakdan (a-lak-dán; Tagalog, Capampangan, and Pangasinense arachnid; dw Span. alacrán [scorpion]) (tanga in Cebuano and Boholano; alakran in Waray; alakran, amamatak, or amatak in Bicolano; iwi-iwi in Ilonggo; manggagama in Ilocano; taa in southern Kalinga; orang or lalawa in Maranao; orang in Maguindanaon; gulang-gelang in Subanon) [n.] scorpion.

    alakran (a-lak-rán; Waray and Bicolano arachnid; dw Span. alacrán [scorpion]) (a.k.a. amamatak or amatak in Bicolano) [n.] same as Tagalog alakdan.

    alalu (a-la-lu; Pangasinense and Isinay freshwater/brackish water fish) [n.] climbing perch, same as Tagalog martiniko.

    alama (a-la-ma; Pangasinense crab) [n.] mud crab, same as Tagalog alimango.

    alamang (a-la-máng; Tagalog and Capampangan crustacean) (armang in Ilocano; lifuak, kuyabog, or pipis in Maranao) [n.] shrimp fry (sc.name: Acetes indicus); a white tiny shrimp often made into patis and bagoong alamang.

    alambai (a-lam-báy; Capampangan alcohol) (a.k.a. alac or alak in Capampangan) [n.] wine, same as Tagalog alak.

    alamid (a-la-mìd; Tagalog animal) (a.k.a. musang in other places in Southern Luzon; balos in Davao del Sur and South Cotabato; motit in Ilocano) [n.] civet cat (sc.name: Paradoxurus philippinensis).

    Alaminos longganisa (a-la-mi-nos long-ga-ni-sa; Pangasinense [Alaminos, Pangasinan] sausage; name of place: Alaminos town in Pangasinan province + Tag. longganisa [sausage]) [n.] native pork sausage of Alaminos, Pangasinan. It is yellow-orange in color because of the ground atsuete or achuete water mixed in the ingredients.

    alang lasa (a-láng la-sa; Capampangan taste) [n.] no taste \bland, same as Tagalog matabang.

    alangga (a-lang-ga; Ta’u-sug insect) [n.] ant, same as Tagalog langgam.

    a la pobre (a la pób-re; Tagalog cooking style/food name; dw Span. a la pobre [of the poor]) 1. [n.] a Filipino term used in naming a dish served with gravy or steak sauce and topped with lots of bits and pieces of toasted garlic, such as in Tagalog bangus a la pobre, steak a la pobre, etc. 2. [n.] Filipino cooking style of bistek dishes or any dish served with gravy or steak sauce and topped with lots of toasted garlic. The name is coined from solomilllo a la pobre, a Spanish dish of tenderloin steak with side garnish of potatoes pan-fried in olive oil with garlic that was concocted in 1950s by chef Anastacio Alba in his Spanish restaurant, the Alba Cocina Española on Isaac Peral Street, now United Nations Avenue in Manila.

    alat (a-lát; Bicolano basket) [n.] food basket.

    alat (a-lát; Ilonggo container) [n.] basket, same as Tagalog basket.

    alat (á-lat; Tagalog taste) 1. (kaparat in Cebuano and Boholano; kapag-ad in Waray; yagsim in Ilonggo) [n.] saltiness. 2. (a.k.a. maalat in Tagalog; mapag-ad in Waray; maasin or mayagsim in Ilonggo) [adj.] salty.

    albacora (al-ba-ko-ra; Tagalog fish) [n.] albacore (sc.name: Thunnus alalunga); tuna fish with unusually long pectoral fins.

    albarikoke (al-ba-ri-kó-ke; Ilocano fruit; dw Span. albaricoque [apricot]) [n.] apricot, same as Tagalog aprikot.

    albati (al-bá-ti; Cebuano and Boholano vegetable) (a.k.a. agbati or alagbati in Cebuano) [n.] Philippine spinach, same as Tagalog alugbati.

    alduc (al-duk; Capampangan) [v.] to gulp wine or liquor.

    ale (a-le; Capampangan dessert) [n.] a custard made with beaten chicken eggs, condensed milk, cheese, leaf extract of dalayap (native lime), margarine, and brown sugar.

    aleb (a-leb; Maguindanaon body part/meat part) [n.] knee, same as Tagalog tuhod.

    aletas de tiburon (a-lé-tas de ti-bu-rón; Tagalog meat part dw Span. aletas [fin] + tiburón [shark]) [n.] shark fin.

    alho (ál-ho; Cebuano and Tagalog pounding tool) [n.] wooden pestle, same as Tagalog halo.

    alibabag (a-li-ba-bág; Itawis flower/vegetable) (alucon in Ilocano) [n.] birch flower.

    alibangbang 1. (a-li-báng-bang; Cebuano and Boholano insect) [n.] butterfly, same as Tagalog paru-paro. 2. (a-li-báng-bang; Cebuano and Boholano tree/leaf/vegetable) (kalibangbang in Capampangan and Novo Ecijano) [n.] a species of tree (sc.name: Bauhinia malabarica) with a leaf that looks like spreading wings of a big butterfly. The leaves are used as souring agent and as lining when cooking fish paksiw to prevent from sticking to each other and to the pot.

    alibukdan (a-li-búk-dan; Quezonian [Quezon province] rice) [n.] a badly cooked rice that can either be half-cooked or overcooked (mushy outside but still half-cooked inside) and gritty when chewed.

    alibutdan (a-li-bút-dan; Ilonggo; dw Ilong. butud [half-boiled]) (mibutod in Cebuano and Boholano) [adj.] half-cooked, as when the inside of grains or root crops is still hard though the outside is already soft as a result of improper cooking usually due to too little amount of water used.

    alige (a-li-gè; Tagalog seafood) variant of Tagalog aligue.

    aligi (a-li-gí; Tagalog and Ilonggo seafood) [n.] same as Tagalog aligue.

    aligue

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