Filipino Foods
Staple Food
Rice
Traditional Ingredients
Petsay wombok (Napa Cabbage)
Coconut
Talapia (fish)
Kalamansi (Filipino Lime)
Dishes
Sinigang
Sopas
Adobo
Arroz Caldo
Pansit
Cooking techniques
Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce.
"Babad/Binabad/Ibinabad"− to marinate.
"Banli/Binanlian/Pabanli"− blanched.
"Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish pastebagoong.
"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" − fish or seafood 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)