Here are some Filipino or Tagalog words used in Food Recipes and their corresponding English translation, definition, or meaning.
achuete - annatto; red seeds used to color food
adobo - braised meat; cooked over slow fire using vinegar, water, and black peppercorn, with soy sauce for color and saltiness, or with achuete for red color; may be considered the national food in the Philippines
alimasag - salt water crab; blue crabs
ampalaya - bitter melon
bagoong - a condiment made from shrimps or fish paste
binagoongan - cooking with bagoong
banana leaf - the leaf of the banana plant that has many uses in Filipino cooking such as wrapping food, as cover and underliner, or for packaging.
bangus - milkfish, considered the national fish of the Philippines
buko - young coconut
buntot ng baka - ox tail
calamansi - a Philippine citrus fruit and souring agent
chorizo - general name for Spanish sausage
dahon ng gabi - taro leaves
dahon ng sili - chili leaves
daing - dried fish or picked fish, usually cut butterfly-style
estofado - braised in soy sauce, vinegar, and sugar
galapong - rice dough made of glutinous rice
gata - coconut milk obtained from the pressing of grated mature coconut meat mixed with water
giniling na baboy - ground pork
halayang ube - purple yam jam
hugas bigas - water obtained from washing rice grains and used as broth base for sinigang
inihaw - charcoal-grilled or broiled
kabilugan - beef rounded
kabute - mushroom
kakang gata - pure coconut cream obtained from the first pressing of grated mature coconut
kamias - bilimbi, green acidic fruit from the cucumber tree used for souring dishes
kamote - sweet potato
kamoteng kahoy - cassava
kangkong - morning glory, swamp cabbage, water spinach
kaong - sugar palm seed
kesong puti - white cheese made from carabao or water buffalo milk
kinilaw - cooked by steeping in vinegar
labanos - long white cylindrical radish native to Asia
langka - jackfruit
latik - coconut curd, the brownish residue obtained after oil is extracted from boiled coconut milk
lechon - roast meat usually spit-roasted
lechon manok - roast chicken
lechon sauce - sauce served with roast pork made of finely ground pork liver
librilyo - ox tripe
lomo - tenderloin
lumpia - spring roll
lumpia wrapper - crepe usually made of rice flour to wrap spring roll with
macapuno - coconut sport, a variety of coconut that has soft fleshy meat when ripe
malagkit - sticky rice, glutinous rice
malunggay - horseradish tree, also called drumstick, leaved and pod are used in cooking
miso - fermented soybean paste
nata de coco - coconut gel usually packed in heavy syrup
pan de sal - literally bread of salt, a traditional Filipino crusty roll
pancit canton - yellowish noodles sold dried so named to indicate Chinese origin
pancit molo - wonton soup that originated from Molo, Iloilo, a town in the Visayas region, Panay island in the central Philippines
pandan - fragrant screw-pine
pastel - pot pie
pata - animal trotter
patis - fish sauce
pechay - Chinese chard, bok choy
pesa - stewed in ginger, garlic, and onion
pigue - pork rump
pimiento - large red sweet pepper, usually canned
pinipig - rice crispies, immature rice, roasted and pounded until the grains are flattened
queso de bola - edam cheese shaped like a ball and imported from Holland
saba - cooking banana variety
sago - starch from the pith of the sago plant processed into flour, meal or pearl-like globes, tapioca pearls
sayote - chayote, a kind of tropical squash
shrimp juice - juice from heads and shells of shrimps extracted by pounding, adding a little water then straining
siling labuyo - bird's eye chili
siling pangsigang, siling haba - green finger pepper, long green chili that is mildly hot, literally chili for sour soup, long chili
sinangag - fried garlic rice
singkamas - turnip, yam bean
sinigang - sour soup
sinigang powder - instant powder with dried sour soup ingredients using tamarind, guava, or kamias as base
suka - vinegar made from sugarcane, coconut, or nipa juice
sukang sinamak - vinegar dip with garlic, ginger, and chili from Iloilo, Visayas region
tadyang ng baka - beef ribs
tagiliran - beef sirloin
tambakol - tuna
tanguige - wahoo, mackerel
tapa - beef jerky, processed beef slices flavored with garlic, salt, soy sauce, sometimes with sugar
torta - omelet
- Lechon Kawali Recipe (Crispy Pork Belly)
Lechon Kawali derived its name from pork belly that's deep-fried in a wok or kawali. It is usually part of ordinary days menu or sometimes served on special occasions. Ingredients: 1 kilo...
- Sinigang na Isda Recipe (Fish in Sour Broth)
Ingredients:1/2 kilo or 1.1 lbs fish (can be any fish like tilapia, bangus (milkfish), herring or trout, croaker, maya-maya, labahita, bisugo, or lapu-lapu) 4 pieces tomatoes, quartered 1 piece onion, peeled and...
- Kare-Kare (Ox tail and tripe in peanut sauce) Recipe
The traditional way of cooking Kare-kare is using grounded peanuts and toasted rice. Nowadays, peanut butter (creamy or chunky) can be used as substitute for convenience in preparation... ...
- Halo-Halo Dessert Recipe (Mixed Fruits and Beans in Shaved Ice)
Halo-halo is one of favorite Filipino desserts that is truly refreshing. It can be just regular or special if with toppings like ice cream, ube (purple yam), or leche flan (caramel custard). Ingredients:1...
- Beef Steak Recipe
Here's a Filipino style cooking of Beef Steak which is very easy and simple to follow. Ingredients: 1 kilo or 2.2 lbs of lean beef, tenderloin (lomo), round (kabilugan), or sirloin (tagiliran), cut into 4...
myleen escurel on December 02, 2012:
hai and hello
kerlynb from Philippines, Southeast Asia, Earth ^_^ on August 22, 2011:
Come to think of it, I never knew there were English terms for these Pinoy foods! Thanks for sharing :)
andrebreynolds on June 28, 2011:
I have a Filipino friend and he always give me 'pasalubong' and cook Filipino foods whenever he gets back from Philippines. I love his lechon paksiw and humba. So tasty and delicious.
hanwillingham on May 24, 2011:
Delicious filipino foods.
ed77burns on February 02, 2011:
those are great information and very informative.
dyesebel10 (author) from USA on April 15, 2010:
thanks J@ps for dropping by.. I'm sure you have a lot of Filipino stores there in California so you won't miss our ingredients for yummy Filipino dishes.
J@ps from Southern California on April 15, 2010:
Hello, great article.
It's a pity I wasn't able to read all the way through as it made my mouth water for all the food I used to eat back in the Philippines...
I just had to GO STOP READING and EAT!
And the photo was terrific!
dyesebel10 (author) from USA on April 10, 2010:
thanks prettydarkhorse and pinkhawk for the comments.. glad you appreciated it.
pinkhawk from Pearl of the Orient on April 04, 2010:
...oh I didn't know that...haha! this is fun and helpful.. thank you very much! :)
prettydarkhorse from US on March 30, 2010:
you are intelligent, hehe, I don't know the English of lots of foods, thank you, Maita
dyesebel10 (author) from USA on March 20, 2010:
hi borge_009 kabayan.. I also like kangkong especially in sinigang.. here we substitute it with spinach and pechay.. thanks for the comment.
borge_009 from Philippines on March 17, 2010:
I felt hungry reading this hub. LOL. Thanks dyesebel. Morning Glory sounds like an expensive name for kangkong my favorite one. LOL.
dyesebel10 (author) from USA on February 21, 2010:
thanks tim-tim for dropping by.
Priscilla Chan from Normal, Illinois on February 21, 2010:
You are making me hungry! Thanks for the hub, very educational!
dyesebel10 (author) from USA on February 09, 2010:
I'm gonna try it when I get a chance. Thanks Peter.
Peter Dickinson from South East Asia on February 09, 2010:
Turkish food is very varied with a mix of the best of Greek, Arabic and Mediterranen with a Turkish flair added. Try a Turkish meal sometime. I am sure you will like it.
dyesebel10 (author) from USA on February 08, 2010:
Thanks Peter.. I haven't tasted Turkish food.. what is it like?
Peter Dickinson from South East Asia on February 08, 2010:
Thank you, thank you so much. I will bookmark this hub. After Turkish Food the Filipino food is my favourite and eat it at every opportunity. I wish I had all of this information before.
dyesebel10 (author) from USA on February 07, 2010:
I'm not a chef.. I just love to eat Filipino food and share it with everyone.. thanks for the comment.
Lita C. Malicdem from Philippines on February 07, 2010:
Great research of Filipino food terms. You must be a chef? Nice to see you here. I'm a Filipina.