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A B C D E F G H I J K L M N O P Q R S T U V W X Y and Z
Achara: Pickled fruit and vegetable relish
Adobo, Adobong: Meat, seafood or vegetables stewed in vinegar with garlic and black pepper.
Agar-Agar: Seaweed gelatin
a la king: a method of preparing meat, fish or poultry in a creamy seasoned sauce.
Alogbati: Malabar spinach
Alugbati or Alogbati: Red stemmed vine whose green leaves are used for cooking.
Ampalaya: Bitter melon
appetizer: a small serving of tasty foods, juice fruit or seafood served at the beginning of a meal to stimulate the appetite
Apulid: Water chestnuts
Baldereta: Goat meat stew
bake: to cook in an oven
barbecue: to roast or broilover hot coals or in the oven.
baste: to keep food morst and flavorful by brushing prepared^ sauce, pan drippings or other liquid over the surface of the food while cooking.
batter: a mixture ot flour and other ingredients such as milk, eggs, baking powder and seasonings, used as the basis for cakes, fritters, coatings or pancakes.
beat: to mix ingredients together with a circular up and down motion using a whisk, or a spoon, or a rotary or electric beater.
Binuro: Using salt as a preservative agent.
Bistek: Stir fried steak
blanch: to plunge food into boiling water to soften it or remove unwanted flavor or partially pre-cook it.
blend: to stir, rather than beat, ingredients until they are thoroughly combined.
boil: to heat or cook in a liquid with a temperature of 212 degrees characterized by a steady bubbling action In a rapid or rolling boil, the bubbles are vigorous; in a medium boil the bubbles are gentle. In a very slow boil or simmer, the,liquid hardly moves.
bone: to remove bones from meat, fowl or fish.
braise: to brown meat or poultry in a small amount of fat, season, add a little water or other liquid. Cover and simmer over low heat till tender.
bread: to coat food with dry bread or cracker crumbs. The food is usually dipped first in a liquid or moistened to help the crumbs stick to its surface.
broth: stock or bouillon made by cooking meat, fish, poultry or vegetables in liquid.
brown: to turn the surface of food brown by cooking quickly in hot fat to seal in the juices and natural flavor of the food.
-C, D, E-
caramelize: to cook sugar with a small amount of water until it turns into a thick golden brown syrup.
Chico: Naseberry, aka Sapodilla
chill: to make cold but not frozen in a refrigerator or over cracked ice in any other suitable place.
chop: to cut into small pieces with the use of a knife, chopper or blender.
coat: to cover food lightly but thoroughly with either a liquid or a dry substance such as flour.
combine: to mix or blend together two or more ingredients.
condiments: any seasoning added to food to enhance its flavor, it generally refers to prepared sauces and relishes eaten with food.
cool: to let stand until heat is reduced and the food or container no longer feels warm to the touch.
core: to remove the inedible central parts of certain fruits or vegetables With a knife.
correct seasoning: to taste food while cooking and to add more seasoning if required.
cream: to rub softened fat such as butter or shortening and sugar against sides of bowl with a wooden spoon until light in color and creamy. Or use electric mixer.
crisp: to make firm. Leafy vegetables such as lettuce are rinsed in water, dried and chilled; dry foods such as crackers are subjected to dry heat.
crush: to mash dry food until it is the consistency of coarse powder or to mash fruits and vegetables until they lose their shape.
cube: to cut into small equal sized squares generally 1/4 to 1/2 inch.
custard: a mixture of sugar, eggs, milk and flavoring baked or steamed until firm.
cut in: a method of mixing solid fat with flour in pastry making using fingers, a pastry blender or two knives in a cutting motion to break fat into small pieces mixed through the flour.
Dahon ng sili: Chili pepper leaves
deep fry: to, cook food immersed in hot fat or oil.
devein: to remove the black vein running along a shrimp's back with a knife.
dice: to cut into very small even cubes.
dilute: to add liquid to another substance to thin or weaken it.
Dinaing: Marinating butterflied fish with vinegar, then broiling or frying.
Dinuguan Baboy: Pork blood stew
dissolve: to make a solution by adding liquid to a solid substance or by heating it until it melts.
dough: a flour and liquid mixture which can be shaped and worked by hand.
drain:to remove liquid by putting the food in a colander or strainer until the liquid has dripped off.
dredge: to coat food heavily with a dry mixture such as flour, sugar, bread crumbs and seasoning.
drippings: the juices and fat that come out and accumulate in the pan during coo king.
dust: to sprinkle the surface of food lightly with sugar, flour or crumbs.
Empanada: Meat filled pastry
Empanadita: Honey and nut pastry
-F, G, H, I-
fillet:a boneless strip of lean fish or meat; to cut fish or meat into strips.
flake: to break into small pieces with a fork as in cooked fish.
flan: a molded custard-like dessert.
flour: to cover evenly with a thin layer of flour.
fold: to incorporate a delicate mixture like stiffly beaten egg whites into a thicker heavier one like a sauce or batter very quickly but gently using a whisk or spatula in an under and over motion until thoroughly mixed.
Frito or Fritong: To fry
fritter: any meat, vegetable or fruit dipped in batter and then fried in very hot fat.
frosting: another term for icing; a sweet thick and creamy coating for cakes and cookies.
garnish: to decorate food by adding attractive other foodstuffs.
glaze: (to apply a thin layer of syrup, jelly, aspic, or to cover braised meat or fowl with melted fruit jelly and putting it uncovered in a very hot (500°F.) oven briefly just before serving. To apply a thin layer of syrup, jelly, aspic or reduced juices to surface of food.
grate: to reduce food to fine particles by rubbing it on a grater.
grease: to rub fat or oil onto the surface of food or utensils.
grill: to cook on a grill or gridiron over hot coals or under a hot broiler.
grind: to cut food into small pieces with a mill or food grinder.
Guinataan: To cook meat, seafood, or vegetables in coconut milk
Guinisa: To saute with garlic and onions
Halabos: To steam shellfish with little water
Inasan: Preserving foods with salt
Inihaw: To grill or broil
-J, K, L, M-
Kamote: Sweet potato
Kamoteng Kahoy: Cassava
Kangkong: Swamp cabbage
Kaong: Palm nuts
Kilawin or kinilaw: Marinating meat or seafood in vinegar and souring agents.
Kinchay: Asian celerey
knead: to work dough by pressing it with the heels of the hands 'folding and turning it and pressing again until it is light and springy.
Labanos: White radish
Labong: Bamboo shoots
Malunggay: Horseradish tree
Manggang Hilaw: Green mango
marinade: any seasoned liquid in which food, usually meat, poultry or fish is placed to enhance its flavor and make it tender.
mash: to soften food by pressing it with the back of a spoon or a masher or press.
meringue: stiffly beaten mixture of egg whites and sugar,
mince: to cut or chop into very small pieces.
monosodium glutamate (MSG): grainy substance added to food to enhance the flavor.
Morcon: Stuffed rolled steak
Munggo: Mung beans
Murang sibuyas: Spring onions
Mustasa: Mustard greens
-N, O, P-
Nilaga: Boiling meat or fish in water
pan-fry: to fry on top of the stove in a hot uncovered skillet with little or no fat but that which accumulates from the meat as it cooks.
parboil: to cook food in a boiling liquid until partially done.
Pasingao: Steaming fish, shellfish or meats
Pasilla: A kind of hot pepper
Pechay: Bok choy
Penoy: Duck egg
Pinakbet: Pork and vegetable stew with bagoong alamang.
Pinaksiw: Cooking method; to cook fish in vinegar with water and spices
Pinausukan: To smoke fish and meats for flavor.
preheat: to heat an oven or broiler to a desired temperature about 15 minutes before use.
puree: to reduce food to a thick smooth liquid-by pushing it through a sieve or whirling it in an electric blender.
-Q, R, S-
Relleno or Rellenong: Stuffing chicken, fish or vegetables.
render: to heat pieces of solid fat slowly to obtain liquid fat.
rind: the outer skin of fruit and vegetables usually grated and used as flavoring.
roast: to cook uncovered in the oven or over live coats usually without the addition of any liquid.
Saba: Cooking banana or plantain
Sago: Tapioca pearls
Salabat: Ginger tea
Saluyot: Okra leaves
saute: to cook in a small amount of hot fat. scald - to heat a liquid to just below the boiling point, when bubbles form around edge of pan.
score: to make criss-cross cuts over the surface of a food with a knife.
sear: to brown the surface of the food quickly over or under intense heat.
season: to add salt, pepper or other herbs or spices to improve the taste
set: a condition in which liquids have congealed to a particular shape usually through baking or chilling.
shortening: solid fat used to make cakes, pastries, cookies and breads flaky and tender.
simmer: to cook slowly over very low heat; the surface of the liquid should show only a few bubbles breaking slowly.
Sigarilyas: Winged bean
Sili: Chili peppers
Sinigang: Cooking meats, fish or vegetables with sour fruit.
Siopao: Steamed meat buns
Sitaw: String beans
skewer: to fasten meat, poultry, fish or vegetables with wood or metal pins to hold its shape while cooking or to thread them together for grilling.
skim: to remove fat from the surface of a liquid.
steam: to cook by vapor from boiling liquid rising through the food.
stew: to cook slowly in a small amount of liquid for a long time, also thick combination of various foods usually containing meat and vegetables.
stir: to mix ingredients with a circular motion until well blended. stock — the liquid in which meat, poultry, fish or vegetables have been cooked and often used as the basis of soups, sauces or gravies.
-T, U, V-
Tanglad: Lemon grass
Tinapa: To soak smoked or salted fish in water, then pan-fry
Tocino: Annatto cured pork meat
Toge: Bean sprouts
Torrones: Egg rolls with bananas
Tubo: Sugar cane
Ube: Purple yam
Upo: Winter melon
vinaigrette: a dressing of oil and vinegar with salt and pepper and other seasonings.
-W, X, Y, Z-
whip: to beat rapidly to incorporate air and produce expansion with a whisk or an electric beater as in cream, gelatin or egg whites.
wrap envelope style: fold one corner of wrapper over the filling. Then fold left and right segments to meet near the center. Roll to make a neat package.
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