Glossary

Filipino food glossary with Baybayin

This glossary of Filipino food dishes, items, and ingredients from A to Z is a work-in-progress. So far 48 dishes have been illustrated, links are below. Do follow Filipino Food Art on Instagram, Facebook, Twitter, and Tumblr for updates!

Last updated December 17, 2023

Filipino food that starts with A

  • Adobong sitaw /a-do-bong see-taw/ Noun. Tagalog. Adobong sitaw are long beans cooked in vinegar and/or soy sauce (though adobo can also be something braised – lightly fried and then cooked in a stew – with salt and vinegar)
  • Afritada /ap-ri-ta-da/ Noun. Bisaya, Ilokano, Tagalog, Spanish, others. A tomato-based stew that uses meat (typically chicken), bell pepper, carrot, potato, and tomato sauce and/or tomatoes. Fritada means fry in Spanish, possibly referring to the roasting or braising process of the meat. 
  • Alimango /a-li-ma-ngo/ Noun. Bisaya, Ilokano, Tagalog, others. Mangrove or mud crab. Alimango typically refers to mangrove crabs or “mud crabs,” which are different from Alimasag (blue swimming crabs) and Talangka (river crabs). Alimango and Talangka live in or near mangrove areas, which gives further importance to our mangrove forests.
  • Ampalaya /am-pa-la-ya/ Noun. Bisaya, Ilokano, Tagalog, others. Bittermelon or bitter gourd is a bitter vegetable used in pinakbet, ginisang ampalaya, and others.
  • Apa /a-pa/ Noun. Bisaya, Ilokano, Tagalog, others. A versatile flat cake, wrapper, wafer, or cone, depending on where you are in the country. 
  • Asin tibuok /a-sin ti-bu-uk/ Noun. Bisaya, Cebuano. Sea salt made in Albur, Bohol. The months-long process involves soaking coconut husks with sea water, burning them, and filtering brine from their ashes. Next, it is poured and boiled into clay pots over and over until they are filled to the brim with salt from the sea. When finished, those unfamiliar with the salt liken it to a dinosaur egg, because the final product is a smooth, round, ball of salt.
  • Atsara or Achara /at-sa-ra/ Noun. Bisaya, Ilokano, Tagalog, others. Pickling of an ingredient, today primarily associated with the pickling of shredded or julienned green or unripe papaya in a vinegar and sugar solution.

Filipino food that starts with B

  • Banana cue or Q /ba-na-na kyu/ Noun. Bisaya, Ilokano, Tagalog, others. Typically made with saba bananas, brown sugar, and oil. The saba are deep fried, as brown sugar is added and caramelizes over the saba while being stirred. Once cooked, it is set to drain and ready to serve.
  • Banana ketchup /ba-na-na ket-chup/ Noun. English. Ketchup made with ripe bananas, vinegar, and spices.
  • Bangus /bang-os/ Noun. Bisaya, Ilokano, Tagalog, others. Milkfish, with white flaky and bony flesh when cooked. Can also be de-boned. Popular fried, dried, or even fresh in kilawin or kinilaw.
  • Bawang /ba-wang/ Noun. Bisaya, Ilokano, Tagalog, others. Garlic, an herb related to onion, leeks, and chives commonly used in sangkap (Tag), sakot (Bis), or ingredients or elements for flavoring and aroma.
  • Bicol express /bi-kol eks-pres/ Noun. Bicolano, Bisaya, Ilokano, Tagalog, others. A coconut and chili dish typically made with pork slices or cubes, originally from the Bicol region.
  • Binangkal /bi-nang-kal/ Noun. Bisaya, Cebuano. Binangkal are round fried sesame seed covered dough balls from the Central Visayas and Northern Mindanao.
  • Bistek /bis-tik/ Noun. Bisaya, Ilokano, Tagalog, others. Thinly-sliced beef steak braised in soy sauce, calamansi, garlic, and black pepper.
  • Buwad /bu-wad/ Noun. Typically fish that has been processed in an age-old practice in the Visayas involving three simple but important ingredients: fish, salt, and sun.

Filipino food that starts with C

  • Cacao or Kakaw /ka-kau/ Noun. Bisaya, Ilokano, Tagalog, others. Kakaw or cacao is a fruit that grows on the kakaw tree. Inside each fruit are small seeds or kakaw beans which are the main ingredient for chocolate.
  • Calabasa or Kalabasa /ka-la-ba-sa/ Noun. Bisaya, Ilokano, Tagalog, others. A type of squash, often used in stews, soups, and desserts. From the Spanish word for head, possibly because of the vegetable’s large head-sized appearance.
  • Calamansi /ka-la-man-see/ Noun. Bisaya, Ilokano, Tagalog, others. A citrus fruit ubiquitous in most areas of the Philippines. Used as a condiment and souring agent for savory dishes, or for desserts, juices, and other recipes.
  • Caldereta or Kaldereta /kal-de-re-ta/ Noun. Bisaya, Ilokano, Tagalog, others. A rich stew typically made with beef or goat meat, tomatoes, bell peppers, and liver spread.
  • Champorado /tsam-po-ra-do/ Noun. Bisaya, Ilokano, Tagalog, others. Champorado is made with sticky rice, ground raw kakaw molds or tablea, and hot water. Add sugar and milk to your liking and that’s it!
  • Chicken Inasal /chi-kin in-a-sal/ Noun. Hiligaynon and English, others. An Ilonggo dish. Made with chicken that is marinated, grilled, and basted with calamansi and atsuete (aka annatto or Bixa orellana). See also inasal.
  • Cornick or Cornix /kor-nik/ Noun. Bisaya, Ilokano, Tagalog, others. A crunchy snack made from corn. Often flavored with garlic, as well as chili cheese, adobo, barbecue, or sweet flavors.

Filipino food that starts with D

  • Dahon ng Saging /da-hon nang sa-ging/ Noun. Bisaya, Ilokano, Tagalog, others. Banana leaves, used for wrapping and steaming food, adding a subtle flavor.
  • Dinuguan or Dugo-dugo /de-no-gu-an/ Noun. Bisaya, Ilokano, Tagalog, others. Made with chopped pork innards and meat, stewed in a broth of cooked pork blood. It is further flavored by certain ingredients depending on the region.
  • Durian /do-ree-an/ Noun. Bisaya, Ilokano, Tagalog, others. Large fruits known mostly for their smell, and the durian pulp inside; which is creamy and sweet depending on the variety.

Filipino food that starts with E

  • Ensaladang Itlog Maalat /en-sa-la-dang it-log ma-a-lat/ Noun. Tagalog, others. A quick salad made with itlog na maalat or salted egg mixed with sliced tomatoes, and other fresh ingredients.
  • Ensaladang Talong /en-sa-la-dang ta-long/ Noun. Bisaya, Ilokano, Tagalog, others. A simple salad made with peeled grilled (or boiled) eggplant, chopped tomatoes, and chopped onions.
  • Escabeche /es-ka-be-tse/ Noun. Bisaya, Ilokano, Tagalog, others. Typically a fried fish drenched in bell peppers and onion in a vinegar, sugar, and/or ketchup sauce. 

Filipino food that starts with F

  • Fishbol or Fishballs /fish-bol/ Noun. Bisaya, Ilokano, Tagalog, others. Fishballs are typically made from ground fish, tapioca starch, and other ingredients. Also a popular street food, and used in other dishes such as pancit.
  • Fresh Lumpia /fresh loomp-ya/ Noun. Bisaya, Ilokano, Tagalog, others. Spring rolls filled with fresh vegetables, sometimes meat, and dipped or drenched with a distinct brown sauce. One variation uses ubod or sliced heart of palm, while another uses minced vegetables.
  • Fruit Salad /frut-sa-lad/ Noun. Bisaya, Ilokano, Tagalog, others. A sweet, creamy concoction of fruit typically made with a base of canned fruit cocktail and canned condensed milk.

Filipino food that starts with G

  • Ginamos /gi-na-mos/ Noun. Bisaya, others. Also known as Bagoong Isda in Tagalog, Ginamos is predominantly made in the Visayas using partially-fermented Bolinao or Bulinaw (Dilis in Tagalog), or anchovies.
  • Ginanggang /gi-nang-gang/ Noun. Bisaya, Ilokano, Tagalog, others. Grilled banana typically coated in butter and sugar. Ginanggang in Bisaya means grilled or broil.
  • Ginataang Alimango /gi-na-ta-ang a-lee-mang-o/ Noun. Bisaya, Ilokano, Tagalog, others. A coconut-based dish made with mangrove crabs or “mud crabs.” 
  • Ginataang Kalabasa /gi-na-ta-ang ka-la-ba-sa/ Noun. Bisaya, Ilokano, Tagalog, others. A creamy stew made with calabasa (squash) cooked in coconut milk.
  • Ginisang Ampalaya /gi-ni-sa-ng am-pa-la-ya/ Noun. Bisaya, Ilokano, Tagalog, others. A dish made of bitter melon (ampalaya) that is stir-fried with onions, garlic, tomatoes, and eggs.
  • Ginger or Luya /lo-ya/ Noun. Bisaya, Ilokano, Tagalog, others. A fragrant spice made from the root of the ginger plant. Long utilized for its medicinal value, it is also used in cooking, or for hot drinks such as salabat.

Filipino food that starts with H

  • Halang-halang /ha-lang ha-lang/ Noun. Bisaya, Ilokano, Tagalog, others. A Bisaya spicy coconut chicken recipe.
  • Halo-halo or haluhalo /ha-lo-ha-lo/ Noun. Bisaya, Ilokano, Tagalog, others. A refreshing dessert made with a variety of ingredients, including shaved ice, milk, fruits, beans, and sweets.
  • Hopia /hop-ya/ Noun. Bisaya, Ilokano, Tagalog, others. A Chinese-influenced pastry with different fillings, surrounded either by a flaky covering or a thin cake. Typically filled with mung bean paste (hopiang munggo). Other fillings use pork fat (hopiang baboy) or ube (hopiang ube).

Filipino food that starts with I

  • Inanag /i-na-nag/ Noun. Bisaya, Ilokano, Tagalog, others. Grilled corn or sinugbang mais either on a grill or directly on charcoal or uling.
  • Inasal /i-na-sal/ Noun. Hiligaynon, Bisaya, Ilokano, Tagalog, others. An Ilonggo method of grilling, now popularly associated with chicken. It is marinated, grilled, and basted with calamansi and atsuete (aka annatto or Bixa orellana). See also chicken inasal.
  • Inunun /in-un-un/ Noun. Bisaya, others. Inunun, Inun-unan, or Paksiw na Isda is an age-old recipe with at least two basic elements: vinegar and fish. 
  • Itlog Maalat /et-log ma-a-lat/ Noun. Bisaya, Ilokano, Tagalog, others. See also salted egg. Salted duck eggs preserved in brine and typically colored red to signify it has been salted.

Filipino food that starts with J

  • Junay or Junai /hu-nay/ Noun. Bisaya, Ilokano, Tagalog, others. A Tausug dish wrapped in banana leaves with burnt coconut meat and various spices.

Filipino food that starts with K

  • Kakaw or Cacao /ka-kau/ Noun. Bisaya, Ilokano, Tagalog, others. Chocolate is derived from the seeds of Kakaw or Cacao trees.
  • Kalamay /ka-la-mai/ Noun. Bisaya. Made with coconut milk, brown sugar, and glutinous rice flour, which is cooked until it reaches an appropriate consistency.
  • Kalabasa or Calabasa /ka-la-ba-sa/ Noun. Bisaya, Ilokano, Tagalog, others. A type of squash, often used in stews, soups, and desserts. From the Spanish word for head, possibly because of the vegetable’s large head-sized appearance.
  • Kaldereta /kal-de-re-ta/ Noun. Bisaya, Ilokano, Tagalog, others. A popular tomato-based stew made with meat, commonly goat, and stewed in a base of tomatoes and/or tomato sauce, liver spread, chili peppers, and filled with carrots, potatoes, and bell peppers.
  • Kamunggay (or Malunggay) /ka-moo-ng-gai/ Noun. Bisaya, others. See also Malunggay. Moringa leaves and/or seeds, a highly nutritious green vegetable whose leaves or seeds are utilized for both cooking and medicine. The tree is a common mainstay in most Philippine neighborhoods.

Filipino food that starts with L

  • Labahita /la-ba-hee-tah/ Noun. Bisaya, Ilokano, Tagalog, others. Surgeonfish, used in a variety of Filipino dishes.
  • Labong /la-bong/ Noun. See also Rabong. Bamboo shoots, often used in soups and stir-fries.
  • Langka /lang-ka/ Noun. Bisaya, Ilokano, Tagalog, others. See also Yangka. Jackfruit, a large fruit with a unique texture and flavor. Used as a vegetable for stews or in desserts like haluhalo and turon.
  • Lato /la-to/ Noun. Bisaya, Ilokano, Tagalog, others. Seaweed with scientific name Caulerpa lentillifera. Often served as a salad. Long cultivated from the ocean by Indigenous and Muslim communities from Palawan to Mindanao.
  • Leche Flan /le-che Flan/ Noun. Bisaya, Ilokano, Tagalog, others. A popular custard dessert with a layer of caramel sauce.
  • Lokot-lokot or /lo-kot lo-kot/ Noun. Bisaya. See also Zamboanga Roll. A Southern Mindanao dish that is crunchy and golden brown made by deep frying mats of rice noodles formed into rolls.
  • Longsilog /lo-ng-si-log/ Noun. Bisaya, Ilokano, Tagalog, others. A Filipino breakfast dish made with three ingredients: sinangag, itlog, and longganisa.
  • Luya /loo-yah/ Noun. Bisaya, Ilokano, Tagalog, others. Ginger, used to add flavor and warmth to dishes from tinola to batchoy. Long used as a medicine by herbolarios to treat coughs, colds, and other ailments.

Filipino food that starts with M

  • Malunggay /ma-loo-ng-gai/ Noun. Tagalog, others. See also Kamunggay. Moringa leaves and/or seeds, a highly nutritious green vegetable whose leaves or seeds are utilized for both cooking and medicine. The tree is a common mainstay in most Philippine neighborhoods.
  • Mango Float or Mango Graham /ma-ngo flo-t/ Noun. A refrigerator cake made with crushed graham crackers (pronounced gra-ham in Filipino, or “gram” in other countries), ripe mangoes, creme, and condensed milk.
  • Menudo /me-nu-do/ Noun. Bisaya, Ilokano, Tagalog, others. Made with pork liver cut into small pieces, and cuts of pork meat in tomato sauce.
  • Mechado /me-cha-do/ Noun. Bisaya, Ilokano, Tagalog, others. A braised meat stew typically made with beef or pork, tomatoes, bell peppers, and olives. The name has its history in the Spanish verb mechar which means “to stuff”, referring to the stuffing of fat into pieces of beef.

Filipino food that starts with N

  • Ngoyong /ngo-yong/ Noun. Bisaya, others.

Filipino food that starts with Ñ

The ñ character comes from the Spanish period for an already existing sound used in various Philippine languages = Nyo or Nya.

  • Nyog or Niog /nyo-g/ Noun. Bisaya, Ilokano, Tagalog, others. The name for mature coconuts, whose meat is grated for various uses such as gata or coconut milk, coconut oil, dessert toppings, savory dishes in Mindanao such as palapa below, and more.

Filipino food that starts with Ng

  • Ngoyong /ngo-yong/ Noun. Bisaya, others. A type of lumpia roll filled with diced vegetables with ground meat or shrimp, seasoned with five-spice powder.

Filipino food that starts with O

  • Opia /op-ya/ Noun. Ilokano, Tagalog, others. An Ilocano delicacy typically consisting of a crispy, half-moon shaped pastry.

Filipino food that starts with P

  • Pancit /pan-sit/ Noun. Bisaya, Ilokano, Tagalog, others. A general term for Filipino noodle dishes, with many variations.
  • Pancit-pancitan /pan-sit pan-sit-an/ Noun. Tagalog. A small plant native to tropical areas including the Philippines, traditionally used to treat joint pain and uric acid.
  • Palapa /pa-la-pa/ Noun. Maranao, Bisaya, others. A spicy condiment of Maranao origin made from grated coconut meat or nyog, ginger, chili peppers, and sakurab or white scallions used in Mindanao.
  • Pochero /po-che-ro/ Noun. Bisaya, Ilokano, Tagalog, others. A hearty stew made with beef, pork, and vegetables.

Filipino food that starts with Q

  • Banana Q or Cue /ba-na-na Cue/ Noun. Bisaya, Ilokano, Tagalog, others. Typically made with saba bananas, brown sugar, and oil. The saba are deep fried, as brown sugar is added and caramelizes over the saba while being stirred. Once cooked, it is set to drain and ready to serve.

Filipino food that starts with R

  • Rabong /ra-bong/ Noun. Ilokano. See also labong. Bamboo shoots, often used in soups and stir-fries.

Filipino food that starts with S

  • Saba /sa-ba/ Noun. Bisaya, Ilokano, Tagalog, others. A type of Philippine banana, often used for cooking such as for banana cue, banana chips, or into making banana ketchup.
  • Saging /sa-gi-ng/ Noun. Bisaya, Ilokano, Tagalog, others. Banana.
  • Salted Egg /sal-ted egg/ Noun. English. See also itlog maalat. Salted duck eggs preserved in brine and typically colored red to signify it has been salted.
  • Sambong /sam-bo-ng/ Noun. Filipino. Plant whose leaves are used to treat various ailments, including the reduction of uric acid.
  • Sili /si-li/ Noun. Bisaya, Ilokano, Tagalog, others. Chili pepper.
  • Sinigang /Si-ni-gang/ Noun. Tagalog, others. A sour and savory soup, often made with sampaloc or tamarind, but can be soured with other ingredients such as tomatoes or kamias.
  • Sitaw /si-taw/ Noun. Tagalog, others. Sitaw (Tagalog), Batong (Bisaya), Utong (Ilokano) is a vegetable known for it’s long and narrow pods.
  • Sorbetes /sor-be-tes Noun. Bisaya, Ilokano, Tagalog, others. Filipino-style ice cream, often made with fresh fruits.
  • Soy Sauce /soi saws/ Noun. English. See also toyo. A condiment originating from China made from fermented soybean paste. It is used in many Philippine dishes such as adobo, or as a side dip or sawsawan.

Filipino food that starts with T

  • Tamales /ta-ma-les/ Noun. Spanish, Bisaya, Ilokano, Tagalog, others. Depending on the region, Filipino tamales are made with rice flour, coconut milk, and various toppings like chicken, ham, nuts and egg. They are wrapped in banana leaves and steamed, and they have a unique flavor that is both sweet and savory.
  • Tablea or Tableya /ta-bley-ah/ Noun. Bisaya, Ilokano, Tagalog, others. A type of chocolate made from ground roasted cacao beans.
  • Talong /ta-long/ Noun. Tagalog, others.
  • Tiyula Itum /ti-yu-la i-tum/ Noun. Tausug, Bisaya, others. Tiyula itum is a delicious dish from Southern Mindanao made with charred coconut meat, beef, and local spices like sili and lemongrass.
  • Toge /to-gue/ Noun. Bisaya, Ilokano, Tagalog, others. Bean sprouts.
  • Toyo /to-yo/ Noun. Bisaya, Ilokano, Tagalog, others. See also soy sauce. A condiment originating from China made from fermented soybean paste. It is used in many Philippine dishes such as adobo, or as a side dip or sawsawan.

Filipino food that starts with U

  • Upo /u-po/ Noun. Tagalog, others. Bottle gourd or calabash. Fruit from a vine used as a vegetable for many Filipino dishes.
  • Ube /u-beh/ Noun. Bisaya, Ilokano, Tagalog, others. A purple yam, used in desserts and other dishes.

Filipino food that starts with V

  • Venes /ve-nes/ Noun. Ivatan. A traditional Ivatan dish made of dried gabi leaves and cooked in coconut milk. Similar to laing.

Filipino food that starts with W

  • Wansoy /wan-soy/ Noun. Bisaya, Ilokano, Tagalog, others. Coriander.

Filipino food that starts with X

  • X-tra rice /eks-tra ri-s/ Noun. English, others. Extra rice, a common promotion or offering in many restaurants, eateries or mga kainan or karinderias in the Philippines.

Filipino food that starts with Y

  • Yangka /yang-ka/ Noun. Kampampangan, others. See also langka. Jackfruit, a large fruit with a unique texture and flavor. Used as a vegetable for stews or in desserts like haluhalo and turon.

Filipino food that starts with Z

  • Zamboanga Roll /sam-bu-ang-ga rol/ Noun. English. See also Lokot-lokot. A Southern Mindanao dish that is crunchy and golden brown made by deep frying mats of rice noodles formed into rolls.