Philippine Cuisine: Cooking Methods

The Filipino/Tagalog words for popular cooking methods and terms are listed below:
  • "Adobo/Inadobo" - cooked in vinegar, oil, garlic and soy sauce. It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut adobo). The latter is done more for snacks, while the former is more associated with viands.
  • "Babad/Binabad/Ibinabad" - to marinate.
  • "Banli/Binanlian/Pabanli" - blanched.

  • "Bagoong/Binagoongan/ - sa Bagoong" - cooked with fermented fish paste bagoong.
  • "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.
  • "Daing/Dinaing/Padaing" - marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
  • "Guinataan/sa Gata" - cooked with coconut milk.
  • "Guisa/Guisado/Ginisa" or "Gisado" - sautéed with garlic, onions and/or tomatoes.
  • "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 lumpiang sariwa).
  • "Hinurno" - baked in an oven or roasted.
  • "Ihaw/Inihaw" - grilled over coals.
  • "Kinilaw" or "Kilawin" - marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
  • "Laga/Nilaga/Palaga" - boiled/braised.
  • "Nilasing" - cooked with an alcoholic beverage like wine or beer.
  • "Lechon/Litson/Nilechon" - roasted on a spit.
  • "Lumpia" - wrapped with an edible wrapper.
  • "Minatamis" - sweetened.
  • "Pinakbet" - to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
  • "Paksiw/Pinaksiw" - cooked in vinegar.
  • "Pangat/Pinangat" - boiled in salted water with fruit such as tomatoes or ripe mangoes.
  • "Palaman/Pinalaman" - "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
  • "Pinakuluan" - boiled.
  • "Prito/Pinirito" - fried or deep fried. From the Spanish frito.
  • "Relleno/Relyeno" - stuffed.
  • "Tapa/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.
  • "Sarza/Sarciado" - cooked with a thick sauce.
  • "Sinangag" - garlic fried rice.
  • "Sigang/Sinigang" - boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
  • "Tosta/Tinosta/Tostado" - toasted.
  • "Torta/Tinorta/Patorta" - to cook with eggs in the manner of an omelette.

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