If you’ve heard about various Filipino dishes, here’s a summary of a list of dishes and how they are cooked.
- Adobo − meats (pork, chicken, beef) or seafood traditionally cooked in vinegar, soy sauce, and garlic.
- Babad/Binabad/Ibinabad− to marinate.
- Banli/Binanlian/Pabanli − blanched.
- Bagoong/Binagoongan− cooked with fermented fish paste or bagoong.
- Binalot – literally “wrapped.” This generally refers to dishes wrapped in banana leaves. The wrapper is generally inedible (in contrast to lumpia — see below).
- Binuro − fermented or pickled.
- Busa/Pabusa – toasted with garlic and a small quantity of cooking oil, as in adobong mani.
- Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
- Guinataan − cooked with coconut milk.
- Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and 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.
- Inasnan – food preserved with salt. May be broiled. Meat, fish or vegetables.
- Kinilaw or Kilawin − meat or fish marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
- Laga/Nilaga/Palaga − boiled, sometimes with onions and black peppercorns.
- Nilasing − cooked with an alcoholic beverage.
- Lechon/Nilechon − roasted over a spit.
- Lumpia – wrapped with an edible wrapper.
- Minatamis − cooked with sugar, or with other sweeteners such as panucha (panela).
- Pasingao – steaming fish, meat, fowl or shellfish.
- 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. For example, lechon paksiw or paksiw na talakitok
- Pangat/Pinangat − boiled in salted water with tomatoes.
- Palaman/Pinalaman− “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
- Pesa – boiling sauteed fish with ginger, vegetables and patis.
- Pinakuluan – boiled.
- Pinais – food wrapped in leaves (banana or alagao), and steamed
- Piniato – peanut brittle.
- Pinausukan – smoking fish, meat, and fowl just before eating.
- Prito/Pinirito − fried or deep-fried.
- Pasingaw – steamed, usually with a banana leaf.
- Relleno/Relyeno– stuffed. For example,
- 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 – fried rice.
- Sinuam – boiling sauteed fish or shellfish in ginger and pepper leaves.
- Sigang/Sinigang − boiled, usually with a tamarind base. Variant bases are guava, raw mangoes, calamansi also known as calamondin, and almost any other sour fruit abundant in the locality.
- Tosta/Tinosta/Tostado – toasted, as in polvoron or Mamon Tostado.
- Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelet.
- Totso/Totcho – cooked with fermented black beans. The name of both a cooking method and dish.