Philippine Food, Cooking, and Dining Dictionary - B

EDGIE POLISTICO’S encyclopedic PINOY dictionary

filipino food, cooking, & DINING

Compiled and re-written by Edgie B. Polistico

ALL RIGHTS RESERVED!

last update: Saturday, December 18, 2010 2:38:16 AM

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  |  Z

B

ba sa alamang – (bá sa a-la-máng; Laguna dish) [n.] pork adobo with bagoong alamang (shrimp paste).

baat – (bá-at) [n.] (same as balatan)

babad – (bá-bad; Tagalog) [v.] to soak or to marinate (humol in Cebuano)

babayu – (ba-ba-yu; Ilocano fish) [n.] large banded barracuda. Same as rompe candado (Also isda for other kind of fishes)

babing bakut – (ba-bing ba-kùt; Pampangueño dish) [n.] (same as crispy pata)

baboy – (bá-boy; Tagalog, Visayan animal) [n.] pig

*karneng baboy [n.] pork (see also karne)

*adobong baboy (Tagalog dish) [n.] pork adobo (see under adobo)

*tokwa`t baboy (Tagalog dish) [n.] sliced tufo and pork. (see under tokwa`t baboy on how to make it)

*sinuwaang baboy at buko (Aklan dish) [n.] binakol style soup

*sinigang na baboy (Tagalog dish) [n.] pork sinigang (see under sinigang)

*pritong baboy [n.] fried pork

*pork BBQ [n.] pork barbecue (see also barbekyu)

*pinayukang baboy (Aklan’s dish) [n.] pork coco dish

bacalao – (ba-ká-law, ba-ka-làw; Spanish origin) 1. [n.] codfish \cod, a kind of sea fish; 2. [n.] dried codfish. (also spelled as bakalaw)

*bacalao seco (Spanish origin) [n.] salt cod

*paella de bacalao (Spanish origin) [n.] (see under paella)

*bacalao de Vizcaina (Spanish origin) [n.] traditional Spanish Good Friday dish of dried salted bacalao, fried brown in olive oil and cooked with garlic, tomatoes, onions, pimientos, garbanzos (chickpeas), potatoes, and with the option of adding olives. In the Philippines, bacalao in this dish is often substituted with locally available meat of big dried fish such as tanigue or the Visayan pinakas because the real bacalao is quite expensive. To lessen the saltiness, wash the dried fish first before cooking.

bachoy – (ba-tsòy; Chinese origin; dw Chin. ba chui) [n.] pork, chicken, or beef stock with noodles. There are several variety of this soup dish; commonly, it comes with yellow noodles, pork, beef or chicken meat, pork innards, crushed chicharon, topped with crushed crisp fried garlic and chopped herbs. Special serving is topped with slices of hard boiled eggs and chopped spring onions. The noodles could be sotanghon, miswa, miki or bihon. The commonly used noodle is miki. La Paz bachoy is the first and original version of bachoy. (Also spelled as batsoy)

*bachoy Ilokos (ba-tsòy ilo-kos; Ilocano dish) [n.] bachoy with additional main ingredients of pig’s or chicken innards and a red seaweed called gamet.

*bachoy Tagalog (ba-tsòy ta-ga`-log; Tagalog dish) [n.] bachoy with additional main ingredients of pig’s kidney, spleen, liver, and other pig’s entrails, then soup cooking is spiced with ginger that adds tangy flavor and helps eliminate the stench odor of the entrails. Fine white noodles is sometimes used as an alternative to the yellow miki.

*La Paz bachoy (la-pás ba-tsòy; Ilonggo dish) [n.] a noodle soup in tasty beef broth with meat \this soupy dish is the first and original version of all bachoy now known in the country. La Paz bachoy is a prized Ilonggo dish that originated from the district of La Paz, Iloilo City. It was Federico Guillergan, an Ilonggo butcher at the La Paz market in pre-World War II era, who experimented with different ingredients until he came up with the bachoy that satisfied his taste, a delicious culinary invention that everyone now savored. It is cooked with cutlets of innards. Fresh fine yellow noodles is washed clean and placed in a serving bowl, long strips of cooked beef is added on top along with slices of hard-boiled egg. Then, a freshly boiled beef broth flavored with shrimp paste is poured into it. The dish is served with toppings of finely cut or chopped spring onions, bits and pieces of fried garlic, and pieces of cracked or crushed pork skin chicharon. Pork and chicken meat are sometimes used as an alternative to beef. In case of chicken, the meat is shredded first into pieces before it is placed in the serving bowl. Conventionally, the Ilonggos savor this dish while it is hot and pair it with a local rice cake, the puto Manapla.

badak – (ba-dàk; Maranao dish) 1. [n.] the jackfruit tree and its fruit (sc.name: Artocarpus heterophyllus); 2. [n.] jackfruit cooked with palapa (a blend of grated coconut, bird’s eye chili, chopped shallots, and ginger) (see also langka) (langka in Tagalog, Ilonggo, and Waray; nangka in Cebuano)

badak – (ba-dàk; southern Mindanao dish) [n.] mudfish cooked with jackfruit seeds

baduya – (ba-dú-ya) [n] banana fruit drenched in batter and fried

bae-bae – (ba-e ba-e; Ilonggo delicacy) [n] (same as baye-baye)

bagas – (ba-gás; Bicol staple) [n.] the milled rice grains or corn grits (see also bigas) (bigas in Tagalog; bugas in Cebuano)

bagi – (ba-gî; Visayan fish) [n.] unicorn fish, a kind of sea fish

bagis – (ba-gis; Pampangueño dish) [n.] sautéed ground pork with sliced onions and peppers, seasoned with calamansi juice (Philippine round lime extract).

bagisara – (ba-gi-sá-ra; Bicolano dish) [n.] clams, slices of squash, kangkong (swamp cabbage); cutlets, and crushed ginger cooked in hugas bagas (rice washing).

bagisen – (ba-gi-sen; Pangasinense and Ilocano dish) [n.] blood stew with tiny cutlets of pork intestine and slices of liver, cooked in vinegar with chilies. The pork innards can be substituted with the chopped meat and skin of pig’s head, or use the lean meat instead. (a.k.a. binagis)

bagnet – (bàg-net; Ilocano dish) [n.] deep-fried pork chunks, preferably the liempo (pig’s belly). The whole big chunk or large cut of pork (with the skin intact) is boiled, drained, air-dried, then deep-fried until crisp brown and the skin has tiny bubble-like blisters on it. It is somehow an Ilocano version of lechon kawali. When served, it is chopped into bite size and relished with dipping of combined fish paste, sukang iloko (Ilocano sugarcane vinegar), crushed garlic, and thick slices or cubes of tomatoes and onions. Ilocanos sometimes used chopped bagnet as added ingredients in cooking pakbet (Ilocano vegetable medley with fishpaste) or pasta, as it would add some crunchiness and flavor in the dish. (lechon kawali in Tagalog)

*bagnet sisig (Ilocano dish) [n.] (see under sisig)

*ensaladang bagnet (Ilocano salad) [n.] (see under ensalada)

bagol – (ba-gòl; Cebuano) [n.] shell, usually referring to the coconut shell. (bao in Tagalog; bagow in Boholano)

bagongon – (ba-gó-ngon; Tagalog shellfish) [n.] telescopic shell

bagon gata – (ba-gòn ga-tà; southern Mindanao (Zamboanga) dish) [n.] (see under sawsawan)

bagoong – (ba-go-òng; Tagalog fermented food\condiment) [n.] fermented salted fish and its briny sauce known as fish paste. (ginamos nga luto in Cebuano. See ginamos on how to make this)

*bagoong alamang (ba-go-òng a-la-màng; Tagalog condiment) [n.] shrimp paste, a fermented salted tiny shrimps called alamang (sc.name: Acetes indicus). Its natural color is pale brown-yellow, but most of commercially sold shrimp paste are colored red or pink using artificial food coloring to make it look appeasing. (uyap in Cebuano; balao in Bicolano; bari in Maguindanaoan)

*bagoong Aparri (ba-go-òng a-pa-rí; Cagayan Valley condiment) [n.] fish paste kept in jars and buried under carabao dung for a year or longer to ferment.

*bagoong Balayan (ba-go-òng ba-la-yán; Batangueño condiment) [n.] (same as Balayan bagoong)

*bagoong Iloko (ba-go-òng i-ló-ko; Ilocano condiment) [n.] fermented fishpaste made of tiny munamon (tiny anchovies) fermented in salt for several months. (Similar to ginamos bolinaw in Cebuano. See ginamos)

*bagoong isda (ba-go-òng is-dâ; Tagalog condiment) [n.] fermented salted fish, made of freshly caught fish, washed clean, then mixed with lots of salt and allowed to ferment for several weeks or months until the mixture turns into a thick paste and used in cooking or as dipping sauce. (ginamos in Cebuano. See ginamos on how to make bagoong)

*bagoong rice (ba-go-òng rais; Tagalog dish) [n.] a stir-fried previously cooked rice, added with salted shrimp paste and topped with bits or slices of green mango fruit

*Balayan bagoong (ba-la-yan ba-go-òng; Batangueño condiment) [n.] a kind of very thick fish paste made of small dilis (anchovies) and manufactured in Balayan, Batangas.

*uyap (u-yáp; Visayan condiment) [n.] (same as the Tagalog bagoong alamang)

*bari (bá-rî; Maguindanaoan condiment) [n.] (same as the Tagalog bagoong alamang)

*ginamos (gi-na-mòs; Ilonggo condiment) [n.] shrimp paste. In Iloilo and Negros provinces, ginamos is the fermented salted tiny shrimps. Using the same kind of tiny shrimps used in Tagalog bagoong alamang, only that the finished product is not watery as most of the briny extract is removed. It is usually colored red or purple and moist (not watery), and is sold in big blocks or cut into cubes. (uyap in Cebu, Bohol & Western Leyte, bagoong in Tagalog)

bagow – (ba-gòw; Boholano) [n.] the coconut shell. (bagol in Cebuano; bao in Tagalog)

bagsakan – (bag-sá-kan; Tagalog) [n.] (see under palengke)

Baguio calamay – (bag-yo ka-lá-may) [n.] (see under calamay)

bahag – (ba-hág; Tagalog and Bicolano fruit) [n.] (same as lipote)

bahal – (ba-hàl; Cebuano, Boholano & Waray) [n.] (see under tuba)

bahalina – (ba-ha-lí-na; Cebuano, Boholano & Waray) [n.] (see under tuba)

bahaw – (bá-haw; Cebuano, Boholano & Waray term) 1.) [n.] leftover boiled rice \cold rice \stale or old food. Old cooked rice are recycled into sinangag (fried rice) or ampao (pop rice), in Visayas, it is boiled with lots of water with sugar to become tinughong; 2.) [adj.] no longer fresh, referring to any cooked food.

bahaw – (bá-haw; Tagalog dish) 1.) [n.] short for baka inihaw, a dish of broiled or grilled beef.

bahawan – (ba-ha-wán; Visayan utensil) [n.] a platter for bahaw (see also plato)

baho – (ba-ho; Bicolano leaf) [n.] this large, wide and long leaf of baho tree is used by Bicolanos as wrapper or lining sheet for baduya (fried banana in batter).

bahog-bahog – (ba-hòg bá-hog; Visayan bread) [n.] (see under tinapay)

baino – (ba-i-no) [n.] lotus root, a kind of vegetable (see also utanon for list of other Cebuano vegetables)

bairan – (ba-i-rán; Cebuano sharpener) [n.] stone cutlery sharpener \whetstone. (hasaan in Tagalog)

*sam-iranan (Visayan sharpener) [n.] strop, a strap of leather used in sharpening razor

*esmirel (Visayan sharpener) [n.] emery wheel, a rapidly rotating disc of corundum that is used in grinding, polishing and sharpening the blade of knife, razor, and bolo. \grinder`s wheel \carborundum wheel \grindstone \rub stone

baka – (bá-ka; dw Span. vaca) [n.] cow

*karneng baka [n.] beef (see also karne)

bakalaw – (ba-ká-law, ba-ka-làw; Spanish origin) [n.] (same as bacalao)

bakas – (bá-kas; Mindanawanon dish) [n.] (see under tuna)

bakawan – (ba-ká-wan) [n.] a variety of mangrove tree with bark that is used as condiment in kinilaw called “binakhaw.” The bark is squeezed into the fish fillet or fish meat to remove the fishy smell and taste, as well as contribute a hint of bitterness in flavor

bakle – (bàk-le; Ifugao delicacy) [n.] Ifugao native rice cake wrapped either with banana leaf or rattan leaves, similar to the Ilocano’s and Tagalog suman

bakoko – (ba-ko-ko; Tagalog fish) [n.] sea bream, a reddish variety or sweet lips, related to snapper but has smaller mouth (see also isda for the list of other fishes)

bako – (ba-kol; Tagalog container) [n.] a round shallow basket made of closely interwoven bamboo splits, usually carried on the head of vendor to carry goods for sale such as fruits, vegetables, fish, etc.

balanghoy – (ba-láng-hoy; Waray root crop) [n.] cassava (sc.name: Manihot esculenta). (bulanghoy or balinghoy in Bohol; kalibre in Cebuano; piyutu in Tausug; kamoteng-kahoy in Tagalog)

balao – (ba-láw; Bicolano condiment) [n.] unfermented shrimp paste. A salted tiny shrimps, usually pinkish in color due to the added artificial red coloring. Its natural color is actually pale brown. (Also spelled as balaw; a.k.a. pinong uramang in Bicolano; uyap in Cebuano)

balao-balao – (ba-láw ba-láw; Laguna dish) [n.] freshwater shrimp cooked in gata (coconut cream) until dry.

balantiyong – (ba-làn-ti-yòng; Cebuano vegetable) [n.] bottle gourd \white gourd, a kind of vegetable (see also utanon for other Cebuano vegetables) (upo in Tagalog)

balasena – (ba-la-sé-na; Pampangueño vegetable) [n.] eggplant (see also Tagalog talong)

balat – (ba-làt; Tagalog) [n.] skin of animal \peeling of fruits, root crops and vegetables (panit in Visayan)

*balat ng prutas [n.] rind \peel

*balat ng mais [n.] cornhusk \shuck

*balat ng punong kahoy [n.] bark

*balat ng itlog [n.] eggshell

balat ng lumpia – (ba-làt nang lum-pi-yà; Tagalog food wrapper) [n.] thin spring roll wrapper. This edible food wrapper is commonly made from a mixture of flour and water. The thin batter is dubbed on preheated flat steel or wide pan to dry and become a thin sheet. Lumpiang sariwa (fresh spring roll) uses special wrapper made from flour with eggs and is thicker. (a.k.a lumpia wrapper)

balatan – (ba-la-tàn; Tagalog sea echinoderms) [n.] sea cucumber \trepang \beche-de-mer. (bat in Visayan)

*salpo [n.] small sea cucumber

balatong – (ba-lá-tong; Cebuano vegetable) [n.] another Cebuano name for batong (see also utanon for other Cebuano vegetables)

*balatong nga puti og liso (Cebuano vegetable) [n.] white bean

*balatong nga tag-as (Cebuano vegetable) [n.] string bean \snap bean \green bean \yard-long bean (US) \long bean \cow pea (sc.name: Vigna sesquipedalis) \Virginia sinensis. (sitaw in Tagalog)

balatong – (ba-lá-tong; Batangueño dish) [n.] sautéed green munggo (mung bean), added with some water and stewed well until the beans become very soft. (ginisang munggo in Tagalog)

balaw – (ba-láw; Bicolano condiment) [n.] (same as balao)

balaw-balaw – (ba-làw bá-law; Tagalog dish) [n.] fermented cooked rice with small shrimps (tagilo in Capampangan; balo-balo in northern Luzon)

Balayan bagoong – (Ba-la-yan ba-go-òng; Batangueño preserved\condiment) [n.] (see under bagoong)

balayang – (ba-la-yang) [n.] (see under palay)

balbacoa – (bal-ba-kú-wa; Visayan soupy dish) [n.] (same as soupy dish balbakuwa)

balbacoa – (bal-ba-kú-wa; Luzon preserved) [n.] (same as the salted fish balbakwa)

balbakuwa – (bal-ba-kú-wa; Visayan soupy dish) [n.] well stewed tail, foot, shin, and earlap of an ox or pig. Sometimes, bones with meat sticking on it is used as replacement. Cooking this soupy dish is done by stewing the tail, foot, shin, earlap, or meaty bones and simmered it for a long time until the skin and meat are too tender and fall off from the bone. (Also spelled as balbakwa or balbacoa)

balbakwa – (bal-bak-kwa; Visayan soupy dish) [n.] (same as balbakuwa)

balbakwa – (bal-bak-kwa; Luzon preserved fish) [n.] whole fish preserved in moistened salt, similar to tinabal.

balbosal – (bal-bo-sal; Ilocano vegetable) [n.] small round wild eggplants (see also Tagalog talong)

balikutsa – (ba-li-kút-sa; Visayan sweet delicacy) [n.] coconut candy, a candy made primarily of coconut cream & sugar, continuously boiled in the pan over low fire until it becomes sticky, then removed from the pan and allowed to stand to cool. Then while its hotness is subsiding, the sweet is rolled to form a long cylindrical stick, and cut into desired length, wrapped in papel de Japon or plastic wrapper. When it cools off, the candy becomes very hard. Rind of calamansi (Philippine round lime) or a small quantity of vanilla and/or pieces of ground peanuts maybe added while in the cooking process for flavor and aroma. A balikutsa that is cooked halfway, or boiled only for a short time, would become a viscous latik (coconut syrup) and can be used as palaman (spread) for bread.

balikutsa – (ba-li-kút-sa; Tarlaqueño sweet delicacy) [n.] candy made from sugarcane molasses flavored with dayap (native lime). It is shaped into elongated bar or rolled into tubular shape by pulling hard the molasses before it hardens. (tira-tira in Tagalog and Cebuano; butong-butong in Ilonggo)

baligang – (ba-lí-gang; Albayano fruit) [n.] (same as lipote)

balila – (ba-li-la; Visayan fish) [n.] hairtail, a kind of sea fish

balimbing – (ba-lìm-bing; Tagalog fruit) [n.] star fruit. (balingbing in Cebuano; galangan in Ilonggo; taranati in Capampangan)

balingbing – (ba-lìng-bing; Cebuano fruit) [n.] start fruit \five corners fruit \carambola (Bot., sc.name: Averrhoa pentandra [Blanco]; Averrhoa carambola). (balimbing in Tagalog; galangan in Ilonggo)

balinghoy – (ba-líng-hoy; Boholano root crop) [n.] (same as bulanghoy)

balinsasayaw – (ba-lin-sa-sá-yaw; southern Luzon bird) [n.] swallow (a bird species under family Hirundinidae). A species of a swift-flying small birds found in Palawan island. This bird is well known to Chinese culinary because of its edible white nest that is well sought as the main ingredient in making nido soup (a.k.a. bird’s nest soup). The nest is actually from the collected saliva of balinsasayaw and attached to cavern walls, caves and, on the high walls of rock cliffs using the bird’s gelatinous spit. This nest is one of the expensive ingredients in the Chinese culinary because it is very difficult to collect. (see also bird’s nest soup)

balisoso– (ba-li-sô-sô; Bicolano delicacy) [n.] sticky rice, preferably the black or purple variety, cooked in coconut cream with sugar or dallangon. The glutinous rice can also be replaced with cassava flour (tapioca). This delicacy tastes like a sweet suman. It is wrapped in banana leaves folded in triangular form or rolled in conic shape.

ballol – (bal-lòl; Tausug dish) [n.] air-dried or smoked whole fish

balo – (ba-lô; Visayan fish) [n.] garfish \needlefish, a kind of sea fish

balo-balo – (ba-lò bá-lo; Pampangueño and northern Luzon fermented dish) [n.] fermented cooked rice and freshwater shrimp or prawns. (a.k.a tagilo; balaw-balaw in Tagalog)

balon – (bá-lon; Cebuano & Waray) [n.] food provision (Same with the Tagalog baon. See baon)

balonan – (ba-ló-nan; Cebuano) [n.] container or box for keeping food provision (see also baonan) (bawnanan in Boholano; baonan in Tagalog)

balonanan – (ba-lo-ná-nan; Cebuano) [n.] (same as balonan)

balos – (ba-los; southeastern Mindanao animal) [n.] civet cat (sc.name: Paradoxurus philippinensis). (alamid in southern Luzon)

balumbalunan – (ba-lùm-ba-ló-nan; Tagalog meat part) [n.] gizzard of fowl. (batikulon in Visayan) 
balunbalonan – (ba-lùn-ba-ló-nan; Tagalog meat part) [n.] variant of Tagalog balumbalunan. 
balubad – (ba-lú-bad; Capampangan and Tagalog fruit tree) [n.] cashew tree. (a.k.a. balubat Tagalog; kasuy in Visayan; See kasuy)

balubat – (ba-lú-bat; Tagalog tree) [n.] (same as balubad)

balut – (ba-lùt; Pateros delicacy) [n.] boiled fertilized egg of itik (mallard duck), approximately 16 to 19 days old of incubation with the almost fully developed embryo or chick inside the egg. Production of balut is also done in now other provinces throughout the country where eggs of itik are available. Balut is eaten by cracking an opening at the tip of the egg then put some salt and/or vinegar into it. The juice is sipped, then mouth the whole content (except the shell, of course). For those who cannot endure the sight of the hairy dead chick, that person is advised to take balut at night or in a dark room or unlighted places. This probably is the reason why balut is popularly sold and available in the street at night (For balut penoy, check the comments at the bottom of this page, or use search command to locate it on this page)

*balut sa puti [n.] balut egg that is about 17-days old of incubation with a semi-developed embryo that is still being wrapped by the egg’s white, and the chick’s feathers and beak not yet visibly formed.

*balut a la pobre [n.] balut eggs with their shells removed and the contents, all intact, are cooked in broth, seasoned with salt and spices

balyena – (bal-yé-na) [n.] whale, a kind of sea mammal

bamban – (bám-ban; Tausug delicacy) [n.] (same as biyanban)

bamboo bread– (bám-bo bred) [n.] (same as biscocho caña) (see under biscocho)

bam-i – (bàm-i; dw Chin. mie [noodle]) [n.] (see also under pancit)

banak – (ka-nak; Visayan fish) [n.] gray mullet (see also isda for the list of other fishes) (a.k.a. gisaw in Visayas; kapak in Tagalog)

banagan – (ba-na-gàn) [n.] spiny lobster, a kind of sea crustacean under the families Homaridae, Nephropidae and Palinuridae.

banak – (bá-nak; Visayan fish) [n.] grey mullet \mullet \Mullet is one of the kinds of fish that has moderate level of mercury content. Dietitians and health experts advised to limit consumption of this fish to two times per week. Each serving weighs 180 grams or six ounces.

banana catsup – (ba-ná-na ket-tsup) [n.] (see under kitsup)

banana chip – (ba-ná-na tsip) [n.] thinly sliced unripe banana pulp, dehydrated, then fried and sweetened with caramelized sugar (a.k.a banana crackers)

banana crackers – (ba-ná-na kra-kers) [n.] (same as banana chip)

banana cue – (ba-ná-na kyú) [n.] skewered banana. This could either be fried of broiled. For a fried banana cue, a ripe banana fruit (commonly saba) is peeled and the whole pulp is deep fried. When almost cooked, it is sprinkled with brown sugar as frying continued. Due to heat, the sugar would melt and coat the fried banana. The cooked sugar-coated banana is then removed from the frying pan and skewered on bamboo stick. For broiled banana cue, the peeled banana fruit (either green or ripe) is simply skewered on bamboo stick then broiled over red-hot charcoal embers till the outer side of the banana pulp turns brownish.

banana ketchup – (ba-ná-na ket-tsup) [n.] (same as banana catsup)

bandeha – (ban-dé-ha; dw Span. bandeja) [n.] a big platter (US) or big plate (Brit.) for serving food, commonly used for the cooked rice and pancit. Bandehas are mostly oval in shape, but it is not necessarily be in that shape. It can also be round, rectangular, or the flat shape of a fruit, animals, etc. with some printed or carving design \serving tray \salver. (Also spelled as bandeja; a.k.a bandehado or bandejado)

bandehado – (ban-dé-ha; dw Span. bandeja) [n.] (same as bandeha)

bandeja – (ban-dé-ha; dw Span. bandeja) [n.] (same as bandeha)

bandejado – (ban-dé-ha; dw Span. bandeja) [n.] (same as bandeha)

banga – (ba-ngâ; Cebuano container) [n.] big clay jar \large earthen jar with small mouth, used for storing water, or for any other liquid, such as wine or vinegar during fermentation. (tapayan in Tagalog; burnay in Ilocano)

bangbang tahay – (bang-bang tá-hay; Muslim cookie) [n.] (see under cookies)

banggera – (bang-gé-ra) [n.] the counter in the kitchen that traditionally protrudes on the wall where utensils are being washed and kept for drying. More often it is also where the containers for drinking and washing water are placed. In a nipa hut or wooden houses, banggera is made of wood and bamboo building materials, while modern concrete houses it is of cement and often installed with tiles and sink and mostly no longer protruding on the wall \kitchen counter on the wall. (a.k.a banggerahan in Cebuano)

banggerahan – (bang-ge-ra-hán) [n.] (same as banggera)

banggoran – (bang-go-rán; Cebuano and Waray kitchen utensil) [n.] grater \shaver (see gadgaran)

bangkat – (bang-kat; Pampagueño sweet delicacy) [n.] sugarcane candy \a thick and soft sugarcane candy that is made of cooked sugarcane syrup or molasses.

bangsi – (bàng-si; Visayan and Mindanao fish) [n.] flying fish \sailfish (see also isda for the list of other fishes) (a.k.a. marungoy or barungoy in Cebuano and other Visayan places; isdang lawin in Tagalog; dibang in Ivatan)

bangsilog – (bang-si-lóg) [n.] short for “bangus, sinangag, at itlog”,” a breakfast meal of fried marinated bangus (milkfish), paired with fried rice with sunny-side-up fried egg. It is served with a sprinkle of bits of fried garlic (browned) on top the fried rice and the optional fresh or slightly sautéed onion rings or few slices of cucumber and tomatoes that are placed on top the fried bangus. It also has a siding of spiced vinegar (either sinamak or vinegar with crushed garlic) as dipping for the fried bangus.

bangus – (ba-ngùs) [n.] milkfish (sc.name: Chanos chanos), a kind of fish that both grow in seawater and freshwater, good tasting bangus are usually those that come from a brackish water. Though not favored in other countries for being bony, Filipinos found this fish very good in soupy dish like sinigang, tinola and paksiw. Others would slit its flesh wide and stuffed its stomach with spices and chopped tomatoes when grilled over hot ember. It can also be prepared into dried fish by splitting the fish into butterfly filet and cure it in vinegar mixed with finely chopped garlic, pounded black pepper, some salt or soya sauce. The best known variety of bangus are the Saranggani bangus grown in southern Mindanao and the Bonuan bangus from Pangasinan. Milkfish is one of the safest kind of aquatic animals to consume because it has a low level of mercury content though a little bit higher than other aquatic and marine animals that are classified as having low level of toxic mercury (see also isda for the list of other fishes)

*bangus pochero [n.] milkfish in tomato sauce. Milkfish is added to a tomato sauce mixed with saba banana, some leafy vegetables such as cabbage and pichay, string beans, chorizo, onions, and garlic

*bangus sisig [n.] (see under sisig)

*boneless bangus [n.] deboned milkfish. Hundreds of tiny, pliant bones are removed using a pincers that looks like a pair of scissors. The deboned bangus is commonly prepared by marinating the fish in vinegar with plenty of finely chopped garlic. When cured this way, it is called daing na bangus in southern Luzon. It is fried until it becomes crisp brown and served with a side dip of vinegar and garlic or soy sauce with squeezed calamansi juice (Philippine round lime extract).

*bangus en tocho (Spanish origin; dw Tag. bangus + Span. tocho [weighty big book]) [n.] milkfish with mashed tofu or any other kind soy bean curd such as tahure. (a.k.a. tochong bangus)

*tocinong bangus [n.] a tocino (meat marinated in salt and sugar) made of bangus fillet \a boneless and butterflied milkfish cured in sweet marinade, commonly cooked by frying in oil and served with a side dish of atsara or vinegar with garlic. Serve this dish with the complementing red salted egg salad

*tochong bangus [n.] (same as bangus en tocho)

*binusog tinapang bangus [n.] a smoked milkfish stuffed with some mashed meat of milkfish, potatoes & spices.

*bulanglang na bangus (bu-láng-lang na ba-ngús; Pampangueño dish) [n.] milkfish with vegetables \milkfish boiled in rice washing mixed with eggplants, string beans, malunggay (moringa) leaves, sliced onions and tomatoes, then fish paste is added in place of salt to savor the taste

banyo Maria – (ban-yo ma-ri-yá; dw French baine-marie [n.] baine-marie \It is a cooking utensil or device where a smaller pan is place over a bigger pan filled with heated water so that the food or substance placed in the smaller pan will not burn or scorch while being cooked over the working hot water. In the Philippines, it is a steam bath where one can cook food in a pan placed over the heated water or steamer.

bañadas – (ban-yá-das; Negrense and I longgo cookie) [n.] (see under cookies)

bao – (ba-ò; Visayas and Mindanao) [n.] turtle. (pagong in Tagalog)

bao – (bá-o; Tagalog) [n.] shell \coconut shell. (bagol in Cebuano and Waray; bagow in Boholano)

bao ng niyog – (bá-o ng ni-yòg; Tagalog) [n.] coconut shell

baon – (bá-on; Tagalog) [n.] food provision \food packed brought outside the house, particularly in going to school, office, or while in travel, picnic, and somewhere else (balon in Cebuano and Waray; bawon in Boholano)

baonan – (ba-ó-nan; Tagalog) [n.] container or box for keeping food provision. (balonanan or balonan in Cebuano; bawnanan in Boholano)

*baonan ng pananghalian [n.] lunchbox

*fiambrera (pi-yam-bré-ra; dw Span. fiambrera [lunch box]) [n.] a tiered or layered food container. Commonly used as lunch box and has a handle that also serves as binder. There are many kinds of fiambrera available today, mostly are made of stainless steel and are circular in shape, while some are of plastic materials such as those manufactured by Tupperware. Other designs are square or rectangular in shape, though shape may vary according to one’s like or preferred style of a particular brand. (a.k.a. pimbrera or pumbrera)

barako – (ba-rá-ko; Batangueño coffee variety) [n.] liberica coffee (see also kape)

baradibud – (ba-ra-dí-bud; Ilocano and Tarlaqueño dish) [n.] vegetable in sweet potato broth seasoned with bagoong isda (fishpaste). (a.k.a. boridibod)

barakuda – (ba-ra-kú-da; dw Eng. barracuda) [n.] barracuda, a kind of sea fish. (see rompe candado)

barali – (ba-rá-li; Tarlaqueño dish) [n.] fermented pig’s intestine with cooked rice

barbekyu – (bar-bék-kyu; dw Eng. barbecue) [n.] barbecue \a skewered meat that is previously marinated in pickled solution made of vinegar or calamansi juice (Philippine round lime extract), toyo (soya sauce), and choices of pepper corn, laurel leaf, sugar, salt, onions, garlic, and tomatoes. The skewered meat are then grilled on hot embers, regularly turned over and basted with oil mixed with the remaining sauce of BBQ marinade \grilled meat in skewer or stick \barbecue \kebab. (often abbreviated as BBQ)

*adidas (a-dí-das; dw brand name of a shoe “Adidas” with three-stripe logo that is likened to the three digits of fowl’s foot) [n.] chicken feet barbecue

*barbekyung baboy [n.] pork barbecue

*barbekyung manok [n.] chicken barbecue

*betamax [n.] chicken intestine barbecue. The street-food name betamax is the phonetic transformation of bituka ng manok that is shortened into bitamaks. (a.k.a I.U.D.)

*cascaron (kas-ka-rón) [n.] skewered fried balls with peanut sauce \deeply fried meat or seafood balls skewered in barbecue stick and dipped in sweet peanut sauce.

*chicken BBQ [n.] barbecue that uses chicken meat as main ingredient \chicken barbecue (a.k.a. barbekyung manok)

*chicken inasal (tsi-ken i-na-sál; Ilonggo dish; dw Eng. chicken + Vis. asal [roast]) [n.] chicken barbecue \a big cut of chicken meat marinaded in local vinegar (sugarcane or coconut vinegar) and crushed garlic, flavored with seasonings and then roasted on skewer or spit and basted with achuete oil (oil with annatto seeds) to make the chicken meat appear reddish-orange in color when cooked. Chicken inasal are now sold in some fast food chains as half roasted, so that when there is an order from a customer, the attendant will place the barbecue back to the broiler or over hot ember to complete the grilling. This way, the customer will not wait long for the chicken inasal to be served. (litson manok in Tagalog)

*chicken inato (tsi-ken i-ná-tò; Boholano dish; dw Eng. chicken + Boh. ato [our-style]) [n.] the local version of chicken barbecue in Bohol similar to the chicken inasal of the Ilonggos. (litson manok in Tagalog)

*helmet [n.] barbecued chicken head \chicken head BBQ \chicken head in barbecue stick.

*isaw ng manok; isaw ng manok BBQ (i-saw nang ma-nók; Tagalog delicacy) [n.] chicken intestine barbecue (see I.U.D.) (a.k.a. I.U.D.)

*I.U.D. [n.] chicken intestine barbecue (isaw ng manok BBQ), so called IUD because the way the viscera is skewered in the stick that resembles the form of contraceptive “intrauterine device” or IUD (a.k.a betamax).

*pork BBQ [n.] barbecue that uses pork as main ingredient \pork barbecue (a.k.a. barbekyung baboy)

*satti (sa-tí; southern Mindanao (Sulu and Zamboanga) dish) [n.] a beef or chicken barbecue in red hot sauce served with tamu (rice balls). The thinly sliced beef and chicken meat are skewered at the tip of a bamboo barbecue stick that is then dipped in a red hot curry-like sauce. The barbecue is served with puso (rice cooked in woven coconut leaf) that is sliced into thick flakes and are also dipped in the same barbecue red hot sauce. This halal food tastes sweet and spicy and is commonly served as breakfast dish in the many islands of Sulu, Basilan, and Tawi-Tawi, as well as in Zamboanga City and nearby towns.

*sate (sa-té; southern Mindanao (Sulu and Zamboanga) dish) [n.] (same as satti)

*tinap-anan (ti-nap-an; Visayan dish; dw Ceb. tap-an [smoke]) [n.] smoked fish in a stick (see also tinap-an)

bariles – (ba-rí-les; Cebuano) [n.] tuna (see also tuna)

bari – (bá-rî; Maguindanaoan condiment) [n.] shrimp paste (same as the Tagalog bagoong alamang; see under bagoong)

barquillera – (bar-kil-yé-ra; Spanish origin; dw Spanish. barquillo [ice-cream cone]) [n.] a kind of wafer used in making barquillo (wafer roll).

barquillos – (bar-kíl-yos; Spanish origin; dw Spanish. barquillo [ice-cream cone]) [n.] wafer roll \a thin and fragile (easily brittles) wafers rolled into tube and is usually served to accompany on a scoop of ice cream in a bowl, probably to substitute the cone and is eaten by spooning it on the ice cream.

*ube barquillos [n.] barquillos filled with polvoron (dry powder pastry) that is made with ube flour.

barquiron – (bar-ki-rón; dw combined Spanish. barquillo [ice-cream cone] + Fil. pulburon) [n.] barquillos filled with pulburon.

baridibod – (ba-ri-dí-bod; Ilocano and Tarlaqueño dish) [n.] (same as baradibud)

bariles – (ba-ri-les; Visayan fish) [n.] yellow tuna, a kind of big sea fish (see also isda for the list of other fishes) (vahuyo in Batanes; pirit, pak-an, panit, lurayaw or baleleng in Samar, according to size)

barok – (ba-rók; Waray and Southern Luzon ingredient) [n.] a kind of mangrove bark used in flavoring coconut wine and for tanning hide. (see tungog)

bartuniko – (bar-tu-ní-ko; Visayan fish) [n.] chub, a kind of sea fish (see also isda for the list of other fishes)

barubed – (ba-rú-bêd; Maguindanaoan snack) [n.] (same as the Tagalog suman; see suman)

barubod – (ba-rú-bòd; Maranao snack) [n.] rice stick made of purple-colored glutinous rice (tapul) flavored with durian

barunday – (ba-rún-day; Visayan fish) [n.] rounded sardine, a kind of sea fish (see also isda for the list of other fishes)

barungoy – (ba-rú-ngoy; Visayan fish) [n.] flying fish \sailfish, a kind of sea fish (see also isda for the list of other fishes)

basa – (ba-sâ; Tagalog, Cebuano, Boholano; hiligaynon) [adj.] not dry \wet (dumog in Bicolano; hulos or mahulos in Waray; nabasa in Ilocano; iwasan in Maguindanao)

basa-basa nga lata – (ba-sâ bá-sà nga la-tâ; Cebuano) [adj.] soft and sticky due to overcooking, as in overcooked noodles, rice, puto (rice cake), or vegetables, particularly when they appear flabby and soggy. (malabsak or malabsa in Tagalog)

baska – (bás-ka; Visayan term) [adj.] gritty and half-cooked, as in steamed rice, due to inadequate amount of water used in cooking

basi – (ba-sì; Ilocano wine) [n.] Ilocano sugarcane wine (see also alak)

baso – (bá-so; dw Span. vaso) [n.] drinking glass \glass

bas-oy – (bás-oy; Visayan dish) [n.] boiled leafy vegetables flavored with fish paste; also a soup dish made of chopped pork tenderloin with slices of ginger and scallions, poured with scoop of freshly boiled water

bas-uy – (bás-uy; Negros dish) [n.] Negros version of bachoy similar to the Tagalog version.

bat – (bat; Visayan sea echinoderms) [n.] (same as the Tagalog balatan) (balatan in Tagalog)

Batac empanada – (ba-tàc em-pa-ná-da; Ilocano delicacy) [n.] (see under empanada)

Batangas adobo – (ba-táng-gas a-dó-bo; Batangueño dish) [n.] (see under adobo)

bataw – (ba-taw; Tagalog vegetable) [n.] hyacinth bean \A kind of bean with edible pod

baticulon – (ba-ti-kú-lon; Visayan meat part) [n.] (same as batikulon)

batikulon – (ba-ti-kú-lon; Visayan meat part) [n.] gizzard of fowl. (also spelled as baticulon; balunbalonan in Tagalog)

batidor – (ba-ti-kú-lon; Tagalog utensil; dw Span. batidor [manual whisk]) [n.] hot chocolate stirrer, whisk, or beater (a.k.a. molinillo in Tagalog; batirol in Visayan. See batirol)

batil patung – (Cagayan Valley dish) [n.] large pieces of pork and pig’s liver cooked with toge (bean sprouts) added with strips of cabbage leaves, and traditionally topped with fried egg.

batirol – (ba-ti-ról; Visayan utensil; dw Span. batidor [manual whisk]) [n.] hot chocolate stirrer, whisk, or beater. Olden batirol is made of wood. It has a long tubular (but solid) handle with a big head carved with spikes. Modern batirol are cast-iron or steel alloyed with aluminum. It is used in stirring hot chocolate while being cooked in the Visayan batirolan or Tagalog chocolatera (chocolate cooking pot) and is operated by rotating it continuously between the rubbing palms of the hands. (a.k.a. molinillo in Tagalog; batirol in Visayan)

batirolan – (ba-ti-ro-lán; Visayan utensil; dw Span. batidor [manual whisk]) [n.] chocolate cooking pot that looks like a pitcher or a round vase with a handle and globular base with a spout on the side similar to kettle. Most batirolan are cast-iron. Clay pot designed as batirolan or cast blue enamel are sometimes used. A batirol (manual whisker) is used in stirring the sikwate (hot chocolate). Whisking the boiling chocolate prevents the froth from spilling and helps the tablea (cacao chocolate tablet) and sugar to melt and mix thoroughly with the boiling water. (chocolatera in Tagalog)

batol – (bá-tol; Cebuano larvae) [n.] horned coconut beetle larva (sc.name: Macrotermes gilvus) (same as abatud; see abatud)

batong – (bá-tong; Cebuano & Boholano vegetable) [n.] string bean \long bean. A kind of bean with a very long cylindrical pod, the size of a pencil, and is more than a foot long (to almost a yard long). It is harvested and cooked as vegetable in various dishes. (see also utanon for other Cebuano vegetables) (sitaw in Tagalog)

batsoy – (bát-soy) [n] (same as bachoy)

batuan – (bát-wan; Visayan and northern Mindanaoanon condiment) [n] a hard and sour-tasting green fruit with a large seed. It is used to sour soupy dishes and kinilaw.

batutay – (ba-tú-tay; Bulaqueño and Nueva Ecijan delicacy) [n] a fat or big-sized sausage made from finely chopped beef or carabeef (carabao meat) and spices.

baulo – (ba-u-lo; Tausug (Sulu) delicacy) [n.] cake

baungon– (ba-ú-ngon; Cebuano fruit) [n.] (same as buongon)

bawang – (bá-wang; Tagalog spice) [n.] garlic (see also lamas for other Tagalog condiments) (lasona in Waray; ahos in Cebuano)

*pellaas (pe-lá-as; Ilocano spice) [n.] small bits of garlic plant that is rejected in the farm as not suitable for planting.

bawnanan – (baw-na-nán; bawon) [n.] container or box for keeping food provision (see also baonan) (balonan or balonanan in Cebuano; baonan in Tagalog)

bawon – (bá-won; Boholano) [n.] food provision (Same with the Tagalog baon. See baon)

bayah – (ba-yáh; Ilocano wine) [n.] Another name for tapuy. This is an Ifugao home-made wine, made from brewed rice mixed with sugar cane extract and believed to have potent power (see also alak)

bayawak – (ba-yá-wak; Tagalog lizard) [n.] water monitor lizard. This carnivorous (meat-eating) monitor lizard had long been identified as one of the exotic edible lizard in the country. Its meat tastes like that of chicken. Now considered as an endangered endemic amphibian lizard that can be found only in the Philippine dense forests (halo in Cebuano and Waray; hawo in Boholano)

baye-baye – (ba-yé ba-yé; Ilonggo delicacy) [n.] rice cake made from ground rice pilipig and strands of young coconut meat, this delicacy is rolled into long tubular shape and wrapped in paper wrappers similar to espasol, with sheet of cellophane as lining to prevent the stuff from sticking to the paper wrapper.

baying – (ba-yíng; Bicolano) [n.] bird. The birds in general (langgam in Cebuano and Boholano; ibon in Tagalog; tamsi in Waray; baying in Bicolano)

bayong – (ba-yóng) [n.] a big rectangular bag made of woven strips of palm leaves such as rattan, buri (raffia), romblon, pandan and sabutan leaves. It is said that bayong is woven from buri palms in the Visayas and pandan leaves in Luzon, while romblon is used in some islands in southern Luzon and in central Visayas. This woven bag has a wide mouth and two strap-like handles attached on the opposite sides of the brim. Bayong is used to hold or carry goods in the market or transport them. Modern bayong are now made of plastic straw, fabric, plastic sheets, leather, abaca ropes, seagrass and even recycled papers like newspapers and magazines. Sometimes, bayong is reinforced with some pieces of metal sheets and frames.

bayuay – (ba-yú-ay; Bicolano delicacy) [n.] sun-dried slices of salted liempo (pig’s belly)

BBQ – (be-be-kyú; bar-be-kyú) [n.] short for “barbecue” (see barbekyu)

bebe – (be-be; Visayan waterfowl) [n.] mallard duck (itik in Pateros, Metro Manila)

beche-de-mer – (be-tse-de-mér) [n.] processed sea cucumber meat, used in making soup (a.k.a. trepang)

becugan – (be-kú-gan; Pampangueño dish) [n.] a dish cooked with bagoong (fishpaste) or bagoong alamang (shrimp paste), and is usually served or eaten with the sidings of sliced green mangoes.

beef afritada– (bèf a-fri-tá-da) [n.] (same as apritadang baka) (see under afritada)

beef caldereta – (bef kal-de-ré-ta) [n.] (same as kalderatang baka; see under kaldereta)

beef randang – (bef ran-dáng; Muslim dish) [n.] steamed beef with ginti (roasted grated coconut) ang chilies. Cutlets of beef is steamed well and softened. The soup is removed, and the meat is served by adding some ginti, mixed well, then topped with thinly sliced siling haba (chili fingers) and sakurab (Muslim scallion).

beef tapa – (bef tá-pa) [n.] juicy beef steak. Chunks or thin slices of beef are cooked like a steak with few soupy juice retained. When cooking is about to finish, onion rings are added as garnishment on top.

belekoy – (be-le-kóy; Chinese origin) [n.] black chewy sweet rolled in sesame seeds.

beno – (be-no; Laguna Lake seeds) [n.] lotus seeds that look like shelled boiled peanuts.

beringhe – (be-ríng-he; Pampangueño dish; dw Indian biryani) [n.] fried sticky rice that is previously cooked in coconut cream, topped with slices or strips of cooked chicken, slices of pork, sausages, eggs, bell peppers, peas, and other vegetables. This dish should not be mistaken as another version of Spanish paella as its ingredients and cooking process, as well as it texture and appearance differ from paella. Beringhe uses sticky rice and is often greenish in color as it is cooked with ange, and gata (coconut milk) is added giving the dish a richer taste and texture, while paella uses non-glutinuos rice and yellowish in color due to the kasubha (saffron) flowers that is added in the cooking. (a.k.a. biringhi)

besos – (be-sos; dw Span. besos [kiss]) [n.] (see under cookies)

betamax – (be-ta-máks) [n.] (same as I.U.D.; see under barbekyu)

betamax – (be-ta-máks) [n.] (a.k.a. dugo ng manok BBQ in Tagalog)

betilya – (be-tíl-ya; Tagalog fish) [n.] emperor fish. This species is related to snapper and is called as “white snapper,” and is commonly mistaken as the mayamaya

betsin – (bet-tsin; rw vetsin; dw prob. a brand name Vetsin) [n.] monosodium glutamate (see vetsin)

betute – (ba-tú-tè; Pampangueño dish) [n.] fried stuffed edible frog, an exotic dish made of whole palakang bukid harvested from the river or rice paddies in Pampanga. The frog’s entrails and skin were removed, and its head is decapitated and thrown away. The hollowed body is stuffed with finely chopped meat of chicken or another piece of the same kind of frog mixed with tangle leaves, The stuffed frog meat is fried deeply in a very hot cooking oil. The name betute actually refers to butete (puffer fish) and it is used to call this dish because of the frog’s bulging stuffed belly.

biasong – (bi-ya-sóng; Pampangueño dish) [n.] a kind of native lime that is endemic to Caraga region in the eastern part of mainland Mindanao. Its juice is squeezed out and is used in flavoring fish or shellfish ceviche as it addss a pleasnt, citrusy taste and aroma (see also prutas for list of other fruits)

bibingka – (bi-bíng-ka; Tagalog delicacy) [n.] Philippine native rice cake, a mixture of galapong (ground rice), coconut cream, and sugar, mixed together and poured in a cup-like mold lined with banana leaf then baked in bibingkahan (rice cake oven). In Leyte, tuba (coconut wine) is added as additional ingredient to help leaven the mixture. To make a good-textured bibingka, cook it slowly in bibingkahan. The special version of bibingka has sliced salted egg, and grated or chunks of cheese (preferably quesong puti) added on top the ground rice batter mixture before cooking in oven. When cooked, it is served with strands of shredded coconut meat with muscovado sugar (or grainy sugar as substitute) that is melted into latik syrup. \rice cake \devil`s food cake (bingka in Visayas and Mindanao).

*bibingkang galapong (Tagalog delicacy) [n.] generally refers to rice cakes made from ground rice. In Luzon, the ground rice is mixed well with sugar, eggs and butter margarine and baked in bibingkahan (rice cake oven). When cooked, the rice cake is spread more with butter, sprinkled with sugar, and served with the optional freshly grated coconut meat. Special version of bibingkang galapong has additional toppings of sliced salted eggs and the optional kesong puti (cottage cheese). This kind of rice cake is popular during simbang gabi (Christmas dawn masses) and conventionally served or eaten with salabat (ginger tea).

*bibingkang cassava [n.] Philippine glutinous pie made from grated kamoteng kahoy (cassava tuber) and coconut milk and usually served with the toppings of grated cheese. (a.k.a. cassava pie)

*bibingkang pinipig [n.] rice cake made from fresh pinipig (pounded green rice grain), sugar and coconut milk. It is served with the toppings of latik (coconut syrup) and/or shreds of fried coconut meat.

*bibingkang malagkit (Tagalog delicacy) [n.] rice cake made from ground glutinous rice with coconut milk, cooked by continuously heating in a pan until it thickens and almost dry. When cooked, it is spread on a pan or bilao (bamboo splits woven tray) lined with banana leaves and spread with latik (coconut syrup) on top.

*bibingkang itlog (Pateros dish) [n.] rotten egg omelet, so called bibingka because it looks like one when cooked. This highly odorous omelet is made of beaten abnoy egg with its solid mass of dead chick discarded away. This omelet is dip in vinegar with salt and lots of garlic and good if eaten with leftover or cold cooked rice. The foul-smelling stench can be reduced by adding some spices such as freshly ground peppercorn, bell peppers, and/or wantsuy.

*bibingka pinalutaw (Danao City, Cebu) [n.] rice cake cooked by letting the mold to float in boiling water instead of steaming. This rice cake has the usual ingredients of typical bibingka, It is made of ground rice, coconut milk, sugar and food coloring to make it appealing.

bibingkahan – (bi-bing-ká-han; Tagalog oven) [n.] rice cake oven \a device that is either fixed or portable and operates like a conventional oven and can be made of clay or improvised tin oven. This oven is heated from the outside, both below and on top using red hot burning charcoal or wood embers. It is used to cook bibingka (rice cake). The rice cake batter is contained on a mold or baking pan lined with banana leaf then placed inside the oven.

bicho-bicho – (bit-so bít-so; Chinese origin) [n.] long and straight fried cruller or doughnut that is rolled in sugar (haliging bulak in Laguna; siyakoy in Cebuano; also spelled as bichu-bichu or bitso-bitso)

bichu-bichu – (bit-so bít-so; Chinese origin) [n.] (same as bicho-bicho)

bicol express – (bi-kol eks-pres; Bicolano dish; dw from the erstwhile PNR train that used to ply between Manila and Bicol railway system) [n.] pork ribs or flaked dried fish in spicy shrimp sauce. \cutlets of pig’s ribs is sautéed in spicy bagoong alamang (shrimp paste) with tomatoes, sliced onions, and lots of chopped potent red and green siling labuyo (bird’s eye chili) for a fiery hot flavor or replace it with siling mahaba (finger chili) for milder hotness, cooked in coconut cream, mixed with ground pork or chicken meat, and very short cutlets of string beans. It is named after the defunct PNR express train that used to run between Tutuban PNR Station in Manila to the southern terminal in Legazpi City, Albay and vice versa. In its original recipe, the dish uses the hottest and fieriest hot siling labuyo (Philippine red hot bird’s eye chili). It was too fiery hot that it can send the eater to an express trip to the toilet room to spit out or to the kitchen to dunk water or find some sugar to remedy one’s burnt mouth and tongue. Later on, the recipe for this dish substituted siling labuyo with siling pangsigang or siling mahaba (finger chilies) that are milder. The pork ribs can be substituted with slices of pork meat. It can also be substituted with flaked dried fish for an alternative flavor. (Also spelled as bikol express)

*inihaw na Bicol express (Bicolano dish) [n.] Bicol express with grilled pork as the sahog (meat ingredient).

bicu – (bi-ku; Pampangueño delicacy) [n.] The simple version is like the Visayan biko. A more elaborate version is made of boiled squash with its green skin on, mashed, and then combined with the glutinous rice, coconut cream, brown sugar and anise seeds plus thin slivers of mature coconut. The finished product is yellow-orange in color because of the squash and its green skin and has the white chewy slivers of coconut meat

bigas – (bi-gás; Tagalog staple) [n.] milled rice grains or corn grits (see also bugas, palay) (bugas in Cebuano; bagas in Bicol)

*pirurutong (Tagalog rice variety) [n.] a violet colored variety of rice used in making puto bumbong or any other rice cakes that calls for a purple color (bugas tapul in Visayan)

*dinorado (di-no-rá-do) [n.] a variety of aromatic rice that grows slowly and yields few grains. It is noticeably aromatic when newly harvested.

*laon (la-ón; Tagalog) [n.] rice from the previous or old harvest (a.k.a lumang bigas in Tagalog)

*lumang bigas (Tagalog) [n.] (same as laon)

*malagkit (Tagalog rice variety) [n.] any of the varieties of glutinous rice \sticky rice (pilit in Cebuano)

*bigas na palay (Tagalog staple) [n.] husked rice grains \milled rice grains (bugas humay in Cebuano)

*bigas na mais - (Tagalog staple) [n.] corn grits or ears of corn cracked and pounded into small particles (bugas mais in Cebuano)

*giniling na palay (gi-ní-ling na pá-lay; Tagalog) [n.] milled rice

*binabayong bigas (Tagalog) [n.] (same as binayong bigas)

*binayong bigas (Tagalog) [n.] pounded rice (bugas nilubok in Visayan)

*hamot (ha-mót) [n.] a variety of aromatic rice.

*balayang (ba-la-yang) [n.] a variety of fast ripening lowland rice

*banay-banay (ba-này bá-nay) [n.] a variety of upland rice in South Cotabato.

*milagrosa (mi-lag-gró-sa) [n.] a variety of fragrant, very white, small-grained rice. It is said that most rice farmers before would cultivate this variety and reserved the harvested grains for special occasions or when they have a special visitor.

*Jasmin (jás-min) [n.] a variety of rice from Thailand that is already known to the Filipinos and is now available in the Philippine market.

*Japonica (ha-po-ká) [n.] a variety of rice from Japan that is already known to the Filipinos and is now available in the Philippine market.

*Basmati (ha-po-ká) [n.] a variety of fragrant rice that is extensively grown in India and Pakistan. This is also already known to the Filipinos and is now available in the Philippine market. This kind of rice is unique as it does not stick together when cooked. It tastes good and becomes popular in other countries because it is considered a health food. Basmati rice does not cause a spike in blood sugar while providing consumers the nutrients found in other varieties.

bigas palay – (bi-gás pa-lay; Tagalog staple) (same as bigas na palay; see under bigas) (bugas humay in Cebuano)

bigas mais – (bi-gás ma-ìs; Tagalog staple) [n.] (same as bigas na mais; see under bigas) (bugas mais in Visayan)

bignay – (big-nay; Tagalog berries) [n.] spreng (sc.name: Antidesma bunius) \Chinese laurel \Small dark berries that attract and favoritely eaten by birds. The berries can be made into jellies or fermented into wine. (bugnay in Cebuano)

bihag – (bi-hág; Visayan chicken meat) [n.] (same as binihagan)

bihod – (bí-hod; Cebuano, Boholano; Waray, Hiligaynon (Ilonggo) egg) [n.] roe \fish egg (also spelled as bihud in Visayan; a.k.a. mga bunay han isda in Waray; mga itlog ng isda in Tagalog; bugi in Ilocano; piga in Bicolano; ebun asan in Pampangueño (Capampangan); itnol na sira in Pangasinense; bodi or mga itlog nga isda in Maranao; budi in Maguindanaoan; mga bunay han isda in Masbateno)

bihon – (bí-hon) [n.] (see under pancit)

bihud – (bí-hud) [n.] (same as bihod)

bikangbikan – (bi-kang-bí-kan; Sariayahin delicacy) [n.] an old name for banana chips prepared by the Sariayahins that tasted differently and said to have was never imitated until at present.

bikangbikang – (bi-kang-bí-kang) [n.] banana fritters in achuete-colored batter, made from slices or strips of green saba banana or kamote (sweet potato) dipped in a batter colored red by achuete.

biko – (bí-ko; Visayan delicacy) [n.] very sweet glutinous rice. The glutinous rice is cooked in coconut cream with lots of red or brown sugar. It is the sugar that makes biko reddish or brownish in color. To put in some aroma, sliced ginger or peelings of citrus fruit (calamansi, orange, lemon, and the like) is added in the ingredients, do not add or mix the citrus juice in the ingredients as it would only make the biko sour without having the desired aroma. Margarine can also be mixed on very hot and freshly cooked biko to enhance taste and added flavor. A very black biko uses a variety of black glutinous rice. To make this biko not so black, blend the black glutinous rice with some white variety of glutinous rice before cooking. Violet or purple biko uses a variety of purple glutinous rice. Considering that purple glutinous rice is very rare to find, you can still create a purple colored biko by blending white glutinous rice with violet or purple-colored rice grain (not glutinous variety). Biko is conventionally served as a small mold over a piece of banana leaf topped with a small piece of dukot sa biko (burnt biko; tutong ng biko in Tagalog). In a big gathering or party, biko is serve as a big mold on a platter or bilao (circular bamboo tray) lined with banana leaf and topped with a spread of latik.

bikol express – (bi-kol eks-pres; Bicolano dish; dw from the erstwhile PNR train that used to ply between Manila and Bicol railway system) [n.] (same as Bicol express)

bilao – (bi-lá-o) *[n.] a shallow, round bottomed native basket made of closely woven very thin bamboo splits, and is used for winnowing grains, as a tray in serving food, and to hold variety of goods sold in the market.

bilason – (bi-la-són; Visayan fish) [n.] caesios, a kind of sea fish (see also isda for the list of other fishes)

bilong-bilong – (bi-long bí-long) [n.] big flat fish \sole, a kind of sea fish (see also isda for the list of other fishes)

bilong-bilong – (bi-long bí-long; Cebuano dish) [n.] moonfish (sc.name: Mene maculata) (see also isda for the list of other fishes)

binacol – (bi-na-kól; Ilonggo dish; dw Ilonggo bagol [coconut shell]) [n.] a soupy dish made of native chicken cooked in buko juice (young coconut’s water) with bamboo stalks, strips of young coconut meat, potatoes, ginger, tomatoes, and tanglad (lemon grass). This is the Ilonggo version of tinolang manok. Mixture of cut chicken meat (preferably native chicken and free-range) and vegetables added with buko juice (water from young coconut), strips of young coconut meat, peeled potatoes, chunks of tomatoes, lemon grass and other spices, and salt to taste are traditionally cooked by stuffing all the ingredients in a joint of bamboo tube with the opening covered with banana leaves and sealed by binding a string around it, or a bamboo pole with opening (done by chopping) on one side then use the removed bamboo piece as cover bound with string to keep it in place. Then the stuffed bamboo pole is heated by placing it on a bed of charcoal embers or low burning firewood. The cooked dish has a clear and light soup and made fragrant by the lemon grass. It emits the aromatic smell of the young coconut or heated bamboo tube and the distinct flavor of lemon grass. Strips or slices of fresh bamboo sprouts can also be added while in the process of cooking to make the dish tastes even better. Binacol is traditionally served in a clean bagol (coconut shell). For a dainty presentation, serve this dish in a young coconut’s emptied shell that is neatly cut and complete with its husk. (a.k.a. binakol na manok; also spelled as binakol)

binagol – (bi-na-gól; Waray delicacy; dw Visayan bagol) [n.] a sweet concoction of talyan stored inside a cleaned half of a coconut shell and covered with banana leaves, sealed by tying a string around the wrapped binagol. It is one of Leyte’s most popular delicacies. Its main ingredient is the talyan, along with grated coconut meat, white sugar, grounded glutinous rice, milk, margarine, pounded peanuts and vanilla. Special version of binagol is either mixed with beaten eggs, chocolate, or cheese. Making binagol starts with the preparation of coconut shells by cleaning it well and shaving off the strands and soft crust lining outside the shell, and then the peeling, sun drying, cleaning and grating of talyan, the extraction of milk from grated coconut meat, and sterilization and wilting of banana leaves by allowing the banana leaf to pass through over the heat of a fire or hot embers. Cooking starts with the boiling of coconut milk and when this thicken, milk, margarine and vanilla are added. The cooked sweet syrupy mixture is allowed to cool, before the grated talyan and pounded peanuts are mixed with it. Then, a part of the thickened syrup is placed into each of the prepared coconut shells that are lined with the wilted banana leaves. These are topped by a mixture of glutinous rice and the remaining talyan. It is then covered with banana leaves and tied with strings. The raw binagol pieces are placed face down in a pot lined with banana stalks and half-filled with water. Then the cooking is resumed by allowing the newly packed binagol to simmer to at least two to three hours. The longer the cooking the longer it will take for the binagol to spoil. Poorly prepared version of binagol are cooked in a shorter time and the maker of it substitutes a part of talyan with cassava or ground bugas pilit (glutinous rice), thus it easily spoils.

binagoongan – (bi-na-go-o-ngán; Tagalog dish; dw Tag. bagoong) [n.] any dish mixed or seasoned with bagoong (fish paste) or bagoong alamang (shrimp paste).

binagoongan – (bi-na-go-o-ngán; Tagalog term; dw Tag. bagoong) [adj.] mixed or seasoned with bagoong (fish paste) or bagoong alamang (shrimp paste).

binahian – (bi-na-hí-an) [n.] sayur manis, a kind of vegetable

binakol – (bi-na-kól; Ilonggo dish; dw Ilonggo bakol) [n.] (same as binacol)

binakol na manok – (bi-na-kól na ma-nòk) [n.] (same as binacol)

binakhaw – (bi-nák-haw) [n.] a fish kinilaw (ceviche) that uses bark of bakawan tree in removing its fishy odor and taste, that also gives the kinilaw a bitter-sweet flavor

binalatungan – (bi-na-la-tú-ngan; Batangueño dish) [n.] (same as the Tagalog ginataang munggo)

binalot – (bi-ná-lot; Tagalog) 1. [n.] any food packed in a wrapper \a wrapped food; 2. [adj.] wrapped \packed in wrapper, as in binalot sa dahon (wrapped in leaf). (pinutos in Cebuano)

binalot sa dahon – (bi-ná-lot sa dá-hon; Tagalog delicacy) [n.] food wrapped in leaf, such as steamed or boiled rice topped with viand and wrapped in banana leaves. (pinutos sa dahon in Cebuano)

binamban – (bi-nán-ban; Bicolano delicacy) [n.] cassava flour or ground rice wrapped in banana leaf forming a conic shape and cooked in coconut cream. (a.k.a. pinuso)

*binga [n.] a species of smooth-shelled conch

binatirol na tsokolate – (bi-na-ti-ról na tso-ko-lá-te) [n.] a hand-whisked native cacao hot chocolate drink.

binatog – (bi-na-tóg; Central Luzon delicacy) [n.] boiled corn kernels. The kernels of mature white corn are soaked in lime, seasoned with salt then boiled until puffed and tenderized. When cooked, it is drained and added with some butter or margarine and topped with sugar and the optional grated meat of matured green coconut. If served as refreshment, some milk and cracks or cubes of ice is added into this delicacy.

bindonggo – (bin-dóng-go; Ilonggo dish) [n.] tripe \this tripe is boiled till tender and flavored with batuan, tangad (lemon grass), and pulps or buds from the young fruit of nangka (jackfruit) or kamansi (breadfruit).

binga – (bi-nga; Cebuano mollusk) [n.] baler, a large-sized volute seashell. Its sinewy meat is either made into kinilaw (raw dish dipped in spiced vinegar) or subak (meat used as additional ingredient in cooking a dish). Its empty shell is used to crush cacao seeds in making tablea (cacao chocolate tablet).

binga – (bi-nga; Ibaloi gastropod mollusk (Central Luzon)) [n.] farm snails

binging baboy – (bí-ngìng bá-boy; Laguna dish) [n.] jackfruit bud in coconut milk. The name binging baboy literally means “deaf pig” and the buds of unripe langka (jackfruit) fruit resembles the pig’s ears. This dish is traditionally prepared in Pagsanjan, Laguna on Good Friday of the Lenten Season.

bingka – (bíng-ka; Visayas & Mindanao delicacy) [n.] rice cake. Same as bibingka (see bibingka on how it is made)

binignit – (bi-níg-nit; Visayan sweet) [n.] a sweet porridge of boiled landang (sago), root crops, sugar, and coconut milk (see also under lugaw)

binihagan – (bi-ni-ha-gán; Visayan chicken meat) [n.] the meat of cock that was defeated or killed in a cockfight. It also refers to the dish cooked using this meat. (a.k.a. bihag in other Visayan places; talunang manok in Tagalog).

binle – (bín-le; Pampangueño dish) [n.] (same as binli)

binli – (bín-li; Pampangueño dish) [n.] (see under biskuwit)

binlid – (bín-lid; Tagalog grits) [n.] (same as the Visayan binlod)

binlod – (bín-lod; Visayan grits) [n.] finely broken or crushed kernels or rice grains or corn grits, collected as byproduct in the milling or in pounding of these grains. (binlid in Tagalog)

bino – (bi-no; dw Span. vino) [n.] (same as alak; see under alak)

binonge – (bi-no-ngé; Pangasinense delicacy) [n.] glutinous rice and coconut milk in bamboo tube. The glutinous rice is mixed with coconut milk then the mixture is stuffed in a bamboo tube and heated on fire until it is cooked.

binowilos – (bi-no-wí-los; Laguna delicacy) [n.] rice dough and strips of buko (meat of young coconut) shaped like doughnut and glazed with caramel.

binuburan – (bi-nu-bú-ran) [n.] (see under alak)

binuro – (bi-nú-ro) [adj.] fermented

binuro – (bi-nú-ro) [n.] any fermented food, as in fermented rice, fermented fish, fermented fruit, etc (see also buro)

binusog tinapang bangus – (bi-nu-sòg ti-na-páng ba-ngús) [n.] (see under bangus)

binutong – (bi-nu-tóng; Bicolano dish) [n.] glutinous rice cooked in coconut cream, sugar, and few salt, then while it is still half-cooked, a scoop of it is placed in a spread of layered banana leaves. The edges of filled banana leaves is gathered together and tied like a pouch and then cooked further in boiling water or thinned coconut milk to complete the cooking. Binutong is traditionally served with hot chocolate and grilled or fried dried fish. Popularly prepared in Bicol during Holy Week.

bird’s nest soup – (birds nest sop; Chinese influence) [n.] soup prepared using edible white nests of balinsasaw (swallow) birds, considered as nutritious Chinese food and aphrodisiac (see also balinsasa yaw) (a.k.a. nido soup)

*matamis na pugad ng balinsasayaw (Palawan dish; dw Tag. tamis + pugad + balinsasayaw) [n.] sweet bird’s nest soup

biringhi – (bi-ríng-hi; Pampangueño dish) [n.] (Same as the beringhe)

biscocho – (bis-kót-tso) [n.] a toasted sliced bread with butter and sugar. A slice of bread is wiped with butter or margarine then sprinkled with sugar and toasted until crisp. (Also spelled as biskotso)

*biscocho principe (bis-kót-tso prín-si-pe) [n.] rebaked or toasted slice of recycled ensaimada. An old ensaimada bread is sliced and put in the oven or toaster until crisp.

*biscocho de caña (bis-kót-tso de kán-ya; dw Span. bizcocho [sponge finger biscuit] + caña [cane]) [n.] toasted bread shaped like a cane. An old loaf of bread is recycled by slicing it into sticks (half-inch thick), spread with butter or margarine, and sprinkled with sugar, then toasted until the edges curl forming letter “J’s” making it to look like a bamboo cane or caña in Spanish. Hence, a.k.a bamboo bread.

biskotso – (bis-kót-tso) [n.] (same as biscocho)

biskuwit – (bis-ku-wit) [n.] biscuit (also spelled as biskwit)

*abrillantadas (ab-bril-yan-tá-das; Ilocano biscuit; dw Span. abrillantada) [n.] a Spanish glazed sweet biscuits. In Ilocos, it refers to a crystallized colored coconut candy rolled in sugar

*aglipay (ag-lí-pay; Laguna pastry) [n.] a flaky brown biscuit in Laguna that is shiny and crisp.

*binli (bín-li; Pampangueño dish) [n.] a cracker biscuits flavored with anis (anisette). It is shaped, boiled in water then baked. It usually served with tsokolate (hot chocolate) or tea. (Also spelled as binle)

*biscocho (bis-kót-tso) [n.] a toasted sliced bread with butter and sugar. (see more under biscocho)

*galletas (gal-yé-tas; Spanish origin; dw Span. galleta) [n.] a very thin and crisp biscuits, usually round with tiny perforations and is powdery. The appearance of powder is due to the dry flour where the cut dough is rolled before baking. (Also spelled as galyetas)

*galletas da patatas (gal-yé-tas de pa-tá-tas; Spanish origin; dw Span. galleta + patata [n.] square biscuits that is yellow-brown or brownish in color. This cracker has few tiny perforation and the center is raised or curved into convex and the upturned side is glazed.

*gurgurya (gur-gúr-ya) [n.] fried small shell-shaped biscuits glazed with syrup (also spelled as gorgorya; a.k.a. golloria)

*hojaldres (o-hál-dres; Spanish origin) [n.] a very light, thin and brittle biscuits in swirling shapes made from puff paste that stiffened after being cooked in oven.

*jacobina (ha-ko-bí-na; Bulakeño biscuit) [n.] a crunchy small rectangular biscuit consists of multi-layered crisp flakes that looks like pages of an old book and that you can actually peel these page-like layers apart. These fragile flakes is crunchy, sweet and tasty. The secret of making this layered pastry is in the process of rolling the dough. The dough is made from enriched flour, sugar, margarine, powdered milk, salt and flavoring. The dough is rolled out thinly then folded several times before it is sliced into squares or rectangular shapes. The center of the cutlets are punctured (such as by piercing a toothpick into it) to help hold the layers and as vent for even cooking. It is then baked till crisp.

*kuwakoy (ku-wá-koy; Ilonggo biscuit) [n.] a slab of dry and coarse biscuit made from the dough of mixed ground toasted rice and sugar. The mixture is molded into a thick rectangular shape then sliced thin and baked. When cooked, the sliced pieces would look like a cut of the lawanit (sawdust plyboard). (Also spelled as kwakoy or kuakoy)

*lohua (loh-wá; Chinese influenced pastry) [n.] a pillow-shaped cracker coated with caramelized sugar and topped with sprinkles of sesame seeds or finely pounded peanuts. The pastry is crisp, sweetish and hollow inside. (also spelled as lohwa)

*lohwa (loh-wá; Chinese influenced pastry) [n.] (same as lohua)

*otap (o-tap; Visayan biscuit) [n.] a biscuit in Visayas that is oblong in shape, crisp, has flaky thin layers, and is lightly coated with grains of white sugar. (Also spelled as utap)

*paborita (pa-bo-rí-ta; Laguna & Batabgueño biscuit) [n.] flat round, crisp and flaky biscuit, often small in size (bite-size) with tiny perforation in the middle. The perforations were made by the baker on each cut of flattened dough, allowing the biscuit to evenly cooked and to lessen the bubbling of the surface when baked.

*pan de San Nicolas (pan de san ni-ko-lás; dw Span. pan [bread] + San Nicolas [St. Nicole]) [n.] biscuit made of arrowroot flour mixed with sugar, eggs and dayap (Philippine lime), anise and coconut milk. These ingredients are mixed and kneaded well to become dough. The dough is cut into small pieces, and each piece is pressed in a wooden mold with the carving of San Nicolas Tolentino, the saint whom the biscuits were originally and traditionally offered during the celebration of his feast. The molded pieces are then placed on baking tray and baked in oven till crisp. (a.k.a. saniculas)

*saniculas (san-ni-ku-lás) [n.] (same as the pan de San Nicolas)

*utap (ú-tap; Visayan biscuit) [n.] (same as otap)

biskwit – (bis-kwit) [n.] (same as biskuwit)

bistek – (bís-tek; Tagalog dish; dw Eng. beefsteak) [n.] local version of beefsteak, prepared and cooked Filipino style, it is a thin slices of beef marinated in soy sauce and calamansi juice (Philippine round lime extract), then fried in few oil and served with toppings of slightly fried onion rings (preferably white onions). (Also spelled as bistik)

*bistek Tagalog (Tagalog dish) [n.] bistek that uses beef tenderloin as the meat ingredient

*bistig tiyan ng bangus (Tagalog dish) [n.] milkfish belly steak, a cut of milkfish belly marinaded and then fried as if like the usual meat steak

*broas (bró-was; Quezon and Boholano cookie; dw Span. bruja [witch]) [n.] ladyfinger biscuit. (see under cookies)

*bistik lubi lubi – (bis-tik lu-bi lu-bi; Southern Tagalog dish) [n.] classic beefsteak enhanced with coconut milk

bistik – (bis-tìk; Tagalog dish) [n.] (same as bistek)

bistig – (bis-tìg; Tagalog dish) [n.] (same as bistek)

*bistig tiyan ng bangus – (Tagalog dish) [n.] (see under bistek)

bisugo – (bi-sú-go) [n.] goatfish, a kind of sea fish (see also isda for the list of other fishes)

biti – (bi-tì; Bicol preserved) [n.] a very expensive dried salted stomach of fish called abo (á-bó). It is commonly cooked by frying and swells when cooked. As of 2009, a kilo of biti is worth around P1,200 in Naga City.

bitso-bitso – (bit-so bít-so; Chinese origin) [n.] (same as bicho-bicho)

bituwanan – (bi-tu-wá-nan; Sulu or Muslim dish (southern Mindanao)) [n.] glutinous rice mixed with shrimps and spices, wrapped and cooked in banana leaf.

biya – (bi-ya; Tagalog fish) [n.] freshwater goby fish. (pidjanga in Caraga)

biyabas – (bi-yá-bas; Tagalog fruit) [n.] guava (bayabas in Cebuano)

*guapple; gua-apple [n.] a variety of big-sized guava that is shaped like that of an apple, or even larger, and turns light yellow-green when ripe. This variety has a very thick skin and is sometimes used as ingredients and flavoring in making salad, pickle, and pie fillings.

biyanban – (bi-yán-ban; Tausug delicacy) [n.] cassava roll \A long-lasting suman made of grated cassava tuber and meat of green coconut, wrapped in banana leaf or coiled coconut palm. (a.k.a. bamban)

biyang dagat – (bi-yáng dá-gat; Pangasinense fish) [n.] goby fish, a kind of sea fish (see also isda for the list of other fishes) (a.k.a. bonor or ipon in Iloko; bunog in Cebuano)

biyasong – (bi-ya-song; eastern Mindanao fruit) [n.] native lime. A kind of native lime or lemon that looks similar to the Tagalog dayap. This can be found in Visayas and eastern part of mainland Mindanao. Its juice is squeezed out and is used in flavoring fish or shellfish kinilaw (ceviche) as it adds a pleasant, citrusy taste and aroma.

biyuka – (bi-yu-ka; Tausug) [n.] dried fish (tuyo in Tagalog; bulad in Cebuano & Waray)

bobotu – (bo-bo-tù; Pampangueño delicacy) [n.] (see under tamales)

bocaditos – (bo-ka-dí-tos; Spanish origin; dw Span. bocadito [a bite]) [n.] a bite size of cooked meat, fish, or sausage.

bodi – (bó-dì; Maranao egg) [n.] roe \fish egg (a.k.a. mga itlog nga isda in Maranao; bihud or bihod in Cebuano, Boholano; Hiligaynon (Ilonggo); bihod or mga bunay han isda in Waray and Masbateño; mga itlog ng isda in Tagalog; bugi in Ilocano; piga in Bicolano; ebun asan in Pampangueño (Capampangan); itnol na sira in Pangasinense; budi in Maguindanaoan; mga bunay han isda in Masbateno)

Bohol calamay – (bo-hòl ka-lá-may; Boholano delicacy; dw Visayan island: Bohol + calamay) [n.] (see under calamay)

bokayo – (bo-ká-yò; Tagalog sweet delicacy) [n.] (same as bukayo)

bok choy – (bok tsóy; Chinese name) [n.] Chinese cabbage (see under pichay) (a.k.a. Chinese repolyo)

bokya – (bok-yà; Tagalog marine cnidarians) [n.] a variety of big jellyfish (bulbog in Cebuano)

bola-bola – (bo-la bó-la) [n.] flavored flour mixed with seasonings and molded into balls

*bola-bolang isda [n.] fish ball

*bola-bolang pusit [n.] squid ball

*bola-bolang hipon [n.] shrimp ball

*bola-bolang manok [n.] chicken ball

*bola-bolang karne [n.] (same as meatball)

bolinao – (bo-li-náw) [n.] (same as bulinaw)

boneless bangus – (bon-les ba-ngús) [n.] deboned milkfish (see also under bangus)

bonor – (bo-nór; Pangasinense fish) [n.] goby fish, a kind of sea fish (a.k.a. biyang dagat)

boodle fight – (Military term) [n.] the Philippine military term for sharing a large meal in the field without any utensil or plate. The food is heaped on a whole banana leaves placed in the middle of a table. The food is mainly that of a mound or thick spread of cooked rice topped with different kinds of viands. The soldiers or diners would gather around the table and scoop up their fill using only their bare hands and feed it directly to their mouths.

bopis – (bo-pis) [n.] slices of cow’s entrails, lungs, heart, and liver boiled in vinegar with spices \This could also be pork innards sautéed with spicy vinegar and spices. Beef or pork bopis are chopped into pieces when served.

*bopis on stick [n.] small cubes or sliced cow’s liver and heart skewered on thin bamboo stick with a piece of fatty pork at the end. The whole skewered bits and the BBQ stick is dipped in deep oil and fried until cooked.

*kandinggga (kan-díng-ga; Quezon province dish) [n.] beef bopis \beef innards cooked into bopis.

boridibod – (bo-ri-dí-bod; Ilocano and Tarlaqueño dish) [n.] (same as baradibud)

boriring – (bo-rí-ring; Visayan fish) [n.] triggerfish \puffer fish, a kind of sea fish

borrachos – (bo-rá-tsos; Spanish origin; dw Span. borracho [drunk]) [n.] small cakes soaked in wine (a.k.a borrachuelos)

borrachuelos – (bo-ra-tsu-wé-los; Spanish origin; dw Span. borracho [drunk]) [n.] (same as borrachos)

botcha – (bót-tsa; dw Eng. botched) [n.] (same as double-dead meat; see under karne)

brazo de Mercedes – (bra-so de mer-sé-des; Spanish origin; dw Span. brazo [arm] + Mercedez [feminine name]) [n.] meringue roll filled with thick custard and dusted with confectioners' sugar. It is often designed with colored icings and embedded with colorful sugar candies shaped like miniature flowers, leaves, etc. So called, apparently because it is of the same size with the arm of a lady named Mercedez.

brazo dela Reina – (bra-so de mer-sé-des; Spanish origin; dw Span. brazo [arm] + reina [queen]) [n.] brazo de Mercedes filled or sprinkled with chopped nuts.

bringhe – (bríng-he; Laguna dish) [n.] glutinous rice with coconut milk and chicken meat \the sticky rice is cooked in coconut milk with dilaw (turmeric) that gives the dish a yellowish color, the cooked rice is then fried and topped with cuts of chicken meat previously cooked adobo style or was fried.

briquette – (bre-kít) [n.] (see under uling)

broas – (bró-was; Quezon and Boholano delicacy; dw Span. bruja [witch]) [n.] (see under cookies)

brohas – (bró-has; Quezon and Boholano delicacy; dw Span. bruja [witch]) [n.] (same as broas)

bruhas – (brú-has; Quezon delicacy; dw Span. bruja [witch]) [n.] (same as broas)

brokoli – (bro-ko-lì; dw Eng. broccoli) [n.] broccoli \Chinese kale (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables)

bruwas – (brú-was; Tagalog delicacy; dw Span. bruja [witch]) [n.] (same as broas)

(Bt) eggplant – (be-te eg-plant) [n.] (see under talong)

bubod – (bu-bod; Ilocano winery ingredient) [n.] a concoction prepared from dry uncooked rice flour, sugar, ginger extract that are ground, dried and sprinkled with an older preparation of bubod. It is used as additives to the cooked glutinous rice used in the production of tapuy (rice wine). Bubod contains the microorganism responsible for the “saccharification” (conversion of starch to sugar) and “fermentation” (conversion of sugar to alcohol).

bubuk – (buk-buk; Tausug delicacy) [n.] pounded coconut meat

bubuk – (bu-búk; Sulu delicacy) [n.] pulverized roasted fish or shellfish \The usual seafood ingredient used in this dish are flakes of dried fish. It is mixed with grated coconut meat, garlic, onions and few salt to taste. All the ingredients are mixed together then toasted until crisp golden brown. Finally, it is pounded until fine.

buchi – (but-tsì) [n.] sesame coated rice ball \sweet sesame balls \Buchi is made with galapong (ground rice), sugar, and little amount of water enough to make a dough. The dough is kneaded and shaped into balls. Then the rice ball is filled with sweet bean paste (ground sweet beans) then rolled over sesame seeds. Cooking is done by frying deeply the sesame coated rice balls until it becomes brown. In Pagsanjan and nearby towns in Laguna, buchi has pieces of scraped buko (young coconut meat) blended in the rice dough. (Also spelled as butsi)

bucaio – (bu-ká-yò; Tagalog sweet delicacy) [n.] (same as bukayo)

bucayo – (bu-ká-yò; Tagalog sweet delicacy) [n.] (same as bukayo)

bucarillos – (bu-ka-ríl-yos; Davaoeño sweet) (see under bukayo)

buchi-buchi – (but-tsí but-tsí; Talisaynon-Negrense (Talisay City, Negros Occidental) delicacy) [n.] caramel-coated rice ball with sesame seeds \a rice dough (kneaded mixture of ground fancy rice and water) is mixed with strands of scraped meat of young coconut. Enough amount of this mixed dough is rolled to become rice balls, the size of a ping-pong ball. The balls are then fried in deep oil. When they turn brownish, lots of brown sugar or muscovado sugar is added in the boiling oil allowing it to melt and coat the fried rice balls. The caramel-coated rice balls are then removed from the oil, drained and sprinkled with roasted sesame seeds. This delicacy must be consumed immediately as it is good only for one day.

buchiron – (fried delicacy; dw Eng. Tag. butsi [n.] crisp chicken crop \the crop, or the stomach of chicken, is split open and cleaned then fried in deep oil until crisp yellowish brown (a.k.a. chicken crop)

budbod – (bùd-bod; Visayan delicacy) [n.] rice stick similar to the Tagalog suman rolled in banana leaf. (see suman)

*budbod kabog (bùd-bod ka-bòg; Cebuano and Negrense delicacy; dw Ceb. budbod [rice cake] + kabog [millet]) [n.] *budbod kabog [n.] a Filipino delicacy similar to rice stick but is made of husked dawa (millet) grains, instead of rice grains. It is rolled and wrapped in banana leaf and cooked in coconut milk. (a.k.a. budbod dawadawa in Cebuano)

*budbod dawadawa (bùd-bod da-wa-dá-wa; Cebuano delicacy; dw Ceb. budbod [rice cake] + kabog [millet]) [n.] rice stick made of kabog (millet) grains

budbod – (bùd-bod; Tagalog condiment) [n.] any topping sprinkled or spread over the dish and delicacies, as in bits of sautéed garlic on arroz caldo, finely crushed peanut on tikoy, cinnamon powder on coffee, duman on hot chocolate, grated cheese on ensaymada, toasted coconut shreds with sugar on rice cake, latik on suman, oil on grilled fish, salt on soup, etc.

budi – (bú-dì; Maguindanaoan egg) [n.] roe \fish egg (bihud or bihod in Cebuano, Boholano; Hiligaynon (Ilonggo); bihod or mga bunay han isda in Waray and Masbateño; mga itlog ng isda in Tagalog; bugi in Ilocano; piga in Bicolano; ebun asan in Pampangueño (Capampangan); itnol na sira in Pangasinense; bodi or mga itlog nga isda in Maranao; mga bunay han isda in Masbateno)

budin – (bu-dín; Quezon province delicacy) [n.] cassava cake

budin – (bu-dín) [n.] bread pudding often made with egg whites and made special by adding candied fruits.

budin – (bu-dín) [n.] molded ground pork

budu – (bú-du; eastern Leyte and Samar preserved) [n.] salt-encrusted sardines or sardinella fish, the fish is soft and moist and its golden or silvery scales intact, buried in a lot salt making it very salty than the usual dried fish. Before cooking, it must be soaked in water to remove lot of its saltiness, and then fried or broiled

bugas – (bu-gàs; Visayan staple) [n.] the milled rice grains or corn grits (see also bigas for the kinds of rice available in the Philippines) (a.k.a. bugas humay in Cebuano; bigas in Tagalog; bagas in Bicol)

*bugas tapul; tapul nga humay (Visayan staple) [n.] violet or purple-colored rice (pirurutong in Tagalog)

*bugas-pilit (bu-gàs pi-lìt; Cebuano rice) [n.] (same as pilit)

*pilit (pi-lìt; Cebuano rice) [n.] glutinous rice (bigas malagkit or simply called malagkit in Tagalog)

*binlod (bín-lod; Cebuano) [n.] finely ground meal, rice, or corn grits

*bugas humay (bu-gàs hu-máy;Cebuano) [n.] rice \hulled grain \rice meal (giniling na palay in Tagalog)

*tipasi sa humay (ti-pa-sì sa hu-máy; Cebuano) [n.] unhulled rice grain

*bugas nilubok (bu-gàs ni-lu-bòk; Cebuano) [n.] pounded grain (binabayong bigas; binayong bigas in Tagalog)

*nilubok nga humay (ni-lu-bòk nga hu-máy; Cebuano) [n.] pounded rice grain

*ginaling nga humay (gi-na-ling nga hu-máy; Cebuano) [n.] milled rice

*sinaksak (si-nák-sak; Cebuano) [n.] mixed rice and corn grits \rice grain or corn grits cooked by mixing it with chopped root crops or unripe banana

*sibakong (si-ba-kóng;Cebuano) [n.] (same as sinaksak)

*kalimbugas (ka-lim-bu-gàs; Cebuano) [n.] (same as sinaksak)

bugas humay – (bu-gás hu-máy; Cebuano & Boholano staple) [n.] milled rice grains (see also bugas) (bigas palay in Tagalog)

bugas mais – (bu-gás ma-ìs; Visayan staple) [n.] corn grits, or ears of corn cracked and pounded into small particles (bigas mais in Tagalog)

*ginaling nga mais; bugas mais (Cebuano) [n.] corn grits \milled corn \corn meal

bugi – (bú-gì; Ilocano egg) [n.] roe \fish egg (bihud or bihod in Cebuano, Boholano; Hiligaynon (Ilonggo); bihod or mga bunay han isda in Waray and Masbateño; mga itlog ng isda in Tagalog; ebun asan in Pampangueño (Capampangan); piga in Bicolano; itnol na sira in Pangasinense; bodi or mga itlog nga isda in Maranao; budi in Maguindanaoan; mga bunay han isda in Masbateno)

bugkot – (bug-kòt; Maguindanaoan) [n.] pomelo (sc.name: Citrus maxima) (see also prutas for list of other fruits) (a.k.a. paga in Maguindanaoan; buongon, baungon or buluongon in Cebuano; suha in Tagalog; pugo in Maranao)

bugnaw – (búg-naw; Cebuano term) [n.] cold \not hot (malamig in Tagalog; mataghom or mahagkot in Waray).

*mituskig sa kabugnaw – (Cebuano) [adj.] frozen. (helado in Tagalog)

bugnay – (búg-nay; Cebuano berries) [n.] (same as the Tagalog bignay)

bukayo – (bu-ká-yò; Tagalog sweet delicacy) [n.] young coconut sweetmeat. Fine strips of scraped meat of young coconut (that looks like noodles) are cooked in molasses or melted sugar. It is cooked by boiling with the natural juice of the coconut meat until it becomes almost dry. The color of bukayo depends on what kind of sugar is used. Refined white sugar produces marble white bukayo (except if added with colored flavoring); brown sugar makes a light brown bukayo; while muscovado or raw sugar would give the bukayo a reddish brown or even darker appearance. Some flavors is added to enhance its fragrance such as finely scraped rind of dayap (native lime) or calamansi (Philippine round lime), vanilla, or anise seeds. If the coconut meat is from a very young, thin, and tender coconut fruit, the cooked bukayo appears to be juicy and does not dry well when it gets cool and is ideally stored in closed container such as in garapon (wide-mouthed glass container) or in cellophane bag and is served by scooping with a spoon or fork. Another version, uses a quite mature green coconut fruit with thick meat that is grated using a kudkoran (coconut grater) that produces very short and irregular fine strands. The cooked bukayo it produced is dry and has firmer strands that is harder to chew when eaten. Because it hardens and becomes dry when it gets cool, this version of bukayo is typically molded into desired shapes such as square, long bar, globular (like balls), or flat circles and each piece is can be wrapped with a plastic sheet or paper wrapper, or unwrapped and stacked in food container and can be eaten by picking it with bare fingers. (a.k.a. bukhayo; also spelled as bucaio, bucayo, or bokayo)

*bucarillos (bu-ka-ríl-yos; Davaoeño sweet) [n.] white coconut sweetmeat. This is Davao’s white version of conventional bukayo. It is made from long strands of scraped meat of quite mature green coconut meat cooked in a mixture of refined sugar (white sugar), buttermilk and calamansi (Philippine round lime). The combined ingredients are boiled in the pan until almost all the liquid is absorbed or has evaporated. The cooked sweetmeat is then molded into flat circles and let cool. When cool, the molded bucarillos would became hard enough to hold its shape.

bukhayo – (buk-há-yò; Visayan sweet delicacy) [n.] coconut sweetmeat, same as bukayo (see bukayo)

buko – (bú-ko; Tagalog nut) [n.] (see under niyog)

buko en pastel – (bú-ko en pas-tél; Tagalog pie; dw Tag. buko + Span. pastel [pie]) [n.] young coconut pie (a.k.a. buko pie in Laguna)

buko juice – (bú-ko dyús; Tagalog fruit; dw Tag. buko [young coconut] + Eng. juice [katas]) [n.] the sweetish water of young coconut. Buko juice or coconut water is high in potassium chloride, calcium chloride, calcium and magnesium. Thus, drinking this refreshing drink would not only quench your thirst but would also help prevent renal disorders and urethral stone formation. A study conducted by Philippine Coconut Authority (PCA) shows that juice from one young coconut (equivalent to about two full glasses) could almost guarantee the prevention of stone formation in the urinary tract. Considering that drinking buko juice utilizes a natural form of medication, the treatment process is practically devoid of complications.

buko pie – (bú-ko páy; Laguna delicacy; dw Tag. buko [young coconut] + Eng. pie [pastel]) [n.] a crust pie filled with layered wide slices of buko (young coconut’s meat) in custard. This delicacy originated and continued to be popular in Los Baños, Laguna. (a.k.a. buko en pastel in Tagalog)

buko salad – (bú-ko sá-lad; dw Tag. buko [young coconut] + Eng. salad) [n.] grated young coconut meat either plainly mixed in buko juice or with variety of sliced fresh fruits (or canned fruits) and sweetened by condensed milk or sugar. (see more in Cebuano’s nilamaw nga butong under linamaw)

bulad – (bu-làd; Cebuano & Waray dried food) [n.] dried fish (same as the Tagalog tuyo; see tuyo) (buwad in Boholano; tuyo in Tagalog; biyuka in Tausug)

bulalo – (bu-la-lô; Tagalog meat part) [n.] kneecap or the cow’s entire knee and shank used in making bulalo soup that is popularized in Batangas.

bulalo – (bu-la-lô; Tagalog and Batangueño dish) [n.] bone marrow dish \beef shank in onion broth. This is a soupy dish consists of boiled marrow-rich cow`s leg bone (preferably that of the foreshank or hindshank) with cartilage and few meats still attached on it. Meat, thickly sliced onions, and vegetables (such as native or Chinese pechay (bok choy), Baguio beans, saging na saba, potatoes, sweet corn) are added in different stages of cooking bulalo to further enrich the soup. The beef is cooked to the bone for several hours until the meat becomes very tender and the broth turns golden in color and intensely flavored. How the bulalo soup will turn out after boiling depends on several factors like the texture and consistency of the beef, the size and quality of the bone, and how long it is boiled in water with salt and whole or cracked peppercorn. Some bulalo cook would add a pounded or sliced ginger to obtain a tangy flavored soup (pakdol in Waray; kansi in Ilonggo)

*bulalo en ranchero [n.] bulalo steak simmered in red wine sauce

bulan-bulan – (bu-lan bú-lan; Visayan fish) [n.] tarpon fish \megalops, a kind of sea fish

bulanghoy – (bu-láng-hoy; Boholano root crop) [n.] cassava (sc.name: Manihot esculenta). (a.k.a. balinghoy in Boholano; kalibre in Cebuano; balanghoy in Waray; piyulu in Tausug; kamoteng-kahoy in Tagalog)

bulanglang – (bu-láng-lang; Pampangueño dish) [n.] broth flavored with lots of guava fruits, its strong aroma is distinctively that of guava that would give off a strong smell around.

bulanglang – (bu-láng-lang; Central & Southern Tagalog dish) [n.] vegetable medley with fishpaste \Assorted vegetables either boiled or sautéed with garlic and slices of onions and tomatoes then seasoned with bagoong (fishpaste). (inabrao or dinengdeng in Ilocano; the boiled version is similar to Cebuano’s las-oy)

bulanglang – (bu-láng-lang; Bicolano dish) [n.] soupy dish of young taro leaf, or pulp of breadfruit or unripe jackfruit, cooked with smoked fish.

bulanglang na bangus – (bu-láng-lang na ba-ngús; Pampangueño dish) [n.] (see under bangus)

bulbog – (bul-bog; Cebuano marine cnidarians) [n.] a variety of big jellyfish (bokya in Tagalog)

bulgan – (bul-gan; Ilonggo fish) [n.] seabasss. Seabasss is one of the kinds of fish that has high level of mercury content. Dietitians and health experts advised to limit consumption of this fish to three times a month. Each serving weighs 180 grams or six ounces (see also isda for the list of other fishes) (apahap in Tagalog)

buli – (bu-lí; Cebuano and Ilocano palm) [n.] buri palm (Phil.English) \raffia (Sc.name: Raphia ruffia) (buri in Tagalog and Waray)

buli vinegar – (bu-lí bi-ne-gár; Ilocano condiment) [n.] (see sukang buli under suka)

bulik – (bu-lík; Visayan fish) [n.] brown wild-caught tiger, a kind of sea fish (see also isda for the list of other fishes)

bulik – (bu-lík; southern Luzon crustacean) [n.] a variety of large crab, commercially propagated and cultured in Bataan. Residents in Zambales are selling this big crab tied in plastic straw and stack in a row of pile in their makeshift booths along the shoulders of Olongapo highway. Its yellow-orange aligi (crab’s fat) are processed in Bulakan and brought back to Bataan and Zambales and are sold in garapa (small wide-mouth bottles).

bulidao– (bu-li-dáw; Ilocano, northern Luzon fish) [n.] (same as the Mindanao’s matured pigek fish; see under pigek). (see also isda for the list of other fishes)

bulinaw – (bu-li-náw; Visayan fish) [n.] anchovy, a kind of tiny sea fish with pellucid (almost transparent) flesh when still alive or freshly caught. Anchovy is one of the safest kind of fish to consume because it has a very low level of mercury content. (Also spelled as bolinao in other Visayan places; dilis in Tagalog; humoy-humoy in Antique).

bulok – (bu-lok; Cebuano) [n.] color \Most Cebuanos are more inclined to use kolor than bulok nowadays. (a.k.a. kolor in almost all dialects; kulay in Tagalog)

bulongan – (bu-ló-ngan; Dumaguete fruit) [n.] a variety of banana (see under saging)

buluongon– (bu-lu-ó-ngon; Cebuano fruit) [n.] (same as buongon)

bunagis – (bi-na-gis; Pangasinense and Ilocano dish) [n.] (same as bagisen)

bunay – (bu-náy; Waray) [n.] egg (see also itlog)

bungan – (bú-ngan; Visayan fruit) [n.] a variety of banana (see under saging)

bunog – (bú-nog; Visayan fish) [n.] goby fish, a kind of sea fish (see also isda for the list of other fishes) (ipon in Iloko; biyang dagat or bonor in Pangasinense)

buntot – (bun-tòt; Tagalog meat part) [n.] tail (ikog in Visayan and Mindanawanon)

buntot ng baka – (bun-tòt nang bá-ka; Tagalog meat part) [n.] ox tail

buñuelos – (bun-yu-wé-los; Spanish origin (Valencia, Spain); dw Span. buñuelos [fritter]) [n.] quickbread dough \a delicacy of yummy fritters made from flour, water and yeast. Perfect for a cup of hot chocolate (see also buñuelos de viento)

buñuelos de viento – (bun-yo-wé-los deb-yén-to; Spanish origin delicacy; dw Span. buñuelos [fritter] + de viento [of the wind]) [n.] egg doughnuts \quickbread dough \made of sifted flour mixed with eggs (typical ratio of 1 cup flour to 5 eggs), sugar (preferably powdered), butter, and vegetable shortening. Mixing is done by boiling first a cup of water with butter, then the flour is gradually added and stirred constantly until the texture becomes smooth. The cooked dough is then set aside to cool. When already cold, the eggs are beaten well in the mixture one by one. Then, a spoonful of the mixed dough is dropped into a hot cooking oil and fried until puffed and turned golden brown. Buñuelos is served with few dust of sugar or with syrup. (a.k.a. buñuelos)

buongon– (bo-ú-ngon; Cebuano fruit) [n.] pomelo (sc.name: Citrus maxima) (a.k.a. baungon or buluongon in Cebuano; suha in Tagalog; pugo in Maranao; paga or bugkot in Maguindanao)

burabod – (bu-rá-bod; Maranao delicacy) [n.] a suman made of purple-colored sticky rice flavored with durian, wrapped in banana leaves tied with several plastic straws or strings around as if segmenting the roll

buray-buray – (bu-rày bú-ray; Visayan fish) [n.] angel fish, a kind of sea fish (see also isda for the list of other fishes)

buri – (bu-rí; Tagalog and Waray palm) [n.] raffia (Sc.name: Raphia ruffia) \buri palm (Phil.English). (buli in Cebuano and Ilocano)

buribid – (bu-ri-bid; Lanao (Mindanao) delicacy;) [n.] twisted purple rice dough. This snack delicacy is made from rice dough of tapul (purple or dark violet) rice rolled into stick then bent and twisted like a rope or shaped like letter 8. The twisted dough is fried then glazed with or rolled in sugar.

buriring – (bu-rí-ring; Visayan fish) [n.] puffer fish. A kind of sea fish that defensively inflates its belly into a big round ball by swallowing lots of water or air when provoked (a.k.a. butete)

buriwan – (bu-ri-wán; Bicolano fish) [n.] eel (kasili in Cebuano)

burnay – (bur-náy; Ilocano ware) [n.] clay pot \earthen pot. It is made by heating a shaped clay in a very hot oven or furnace (see also banga) (tapayan in Tagalog; banga in Cebuano)

buro – (bú-ro) [n.] anything fermented or the fermentation process. The fermentation process refers to the fermenting of food, such as fermented seafood, fermented fruit, fermented grains, etc.. It is a process wherein seafood (such fish, shrimp, urchin, etc.) is packed in salt and allowed to stand for along time to ferment, and become what is called in Luzon as bagoong, or tinabal and ginamos in Visayas. Buro also refers to the process wherein food is heated or steeped and then stored over a long period of time so that its complex molecules in organic compounds is changed or broken down, thereby modifying the taste and smell of the fermented food. Fermented food are more often nagkadurog-durog (transformed into a disintegrated particle), smells strong and tastes differently, as in itag, ladec, balaw-balaw, etc. Buro also means the process of fermenting food sugar into alcohol, as in making fruit juices into wine or vinegar. To make a fruit wine, you need to introduce yeast enzymes into the fruit juices as its fermentation agent. Allow the concoction to stand over a long period of time until it becomes effervescent and becomes a wine. Fruit juice that is exposed to bacteria while in the process of fermentation turns sour and becomes vinegar. Fermentation also refers to making of rice into wine or malt and hops into beer, ale, etc. To make rice into wine or barley, malt and hops into beer, you need to brew the grains and then steep or boil the brewed grains in water, and then add yeast bacteria and allow the mixture to stand for a long time until it ferments and becomes a frothing beer or effervescing wine.

*burong dalag (bú-rong da-làg; Tagalog preserved; dw Tag. buro + dalag) [n.] fermented mudfish

*burong isda (bú-rong is-dà; Pampangueño dish) [n.] fish fermented with cooked rice

*burong isda (bú-rong is-dà; Tagalog preserved; dw Tag. buro + isda) [n.] fermented fish. The fish is packed in rock salt and allowed to stand for a long time to ferment (see also bagoong) (a.k.a. binurong isda)

*binurong isda [n.] (same as Tagalog burong isda)

*burong hipon (bú-rong hí-pon; Tagalog condiment; dw Tag. buro + hipon) [n.] fermented shrimp, it is made of shrimps mixed with lots of salt and stored for a long time to ferment

*burong talangka (bú-rong ta-lang-kà; Tagalog preserved [n.] fermented crablets or tiny crabs

*burong kanduli (bú-rong kan-dú-lî; Rizal dish; dw Tag. buro + kanduli [salmon catfish]) [n.] fermented kanduli (salmon catfish) and cooked rice colored with angkak (Chinese tangerine coloring). If kanduli is not available, it can be substituted with hito (freshwater catfish) or dalag (mudfish)

*burong mangga (bú-rong máng-ga; Tagalog preserved; dw Tag. buro + mangga) [n.] brined green mango. Commonly used is the unripe fruit of Indian mango variety. It is peeled, sliced thick and pickled in brine (salt and water solution). It is sold on the street as cut in half, its seed removed, and skewered in bamboo stick, then soaked in a glass jar filled with brine solution. Burong mangga is often sold with a tiny cellophane pack that contains bagoong alamang (shrimp paste) sautéed with spices with some amount of sugar. The sautéed bagoong alamang is used as spread or topping on the sliced mango fruit as it is eaten. When served as siding dish, the peeled green mango is sliced into stick or julienned then paired or topped with sautéed bagoong alamang (shrimp paste). (mangga rachada in Visayas)

*burong mustasa (bú-rong mus-tá-sà; Tagalog preserved) [n.] fermented mustard leaves. The leaves of mustard cabbage are dried, salted and stored in a container for several days to ferment. It is used as filling for kuapao (Chinese filled bun). In Central Luzon, it is sautéed with garlic and onions then fried with scrambled eggs.

*mangga rachada (máng-ga rat-sá-da; Visayan preserved) [n.] (same as the Tagalog burong mangga)

busa – (bu-sá; Tagalog) [n.] roasted or popped rice or corn \popcorn \pop-rice

busa – (bu-sá; Tagalog) [n.] the toasting of ingredient lightly in a pan.

busahan – (bu-sá-han; Tagalog) [n.] the place where the processing of roasted or toasted rice or corn is done. \The pan or any other utensil used in making busa.

busi – (bu-si; Ilocano delicacy) [n.] a ball of caramelized ampaw (pop-rice) or popcorn, often served as offering to the spirits or deities by Pagans to appease them or to ask favor from them.

butaan – (bu-tá-an; Southern Luzon, Bicol, Catanduanes and Polilio island lizard) [n.] gray’s monitor lizard \a fruit eating species of monitor lizard that can be found in Southern Luzon, Bicol, Catanduanes and Polilio island. Its meat is considered exotic by the locals.

butangan – (bu-ta-ngán; Muslim Mindanao delicacy) [n.] (same as the Tagalog palitaw)

butete – (bu-té-te; Visayan and Tagalog fish) [n.] a kind of sea fish that defensively inflates its belly into a big round ball by swallowing lots of water or air when provoked \triggerfish \pufferfish \globefish \swellfish \plectognath fish. In some countries, such as in Japan, this fish is considered a delicacy. However, the preparation would require the expertise of a well trained professionals in removing the toxin-containing organs of this fish. The said professionals underwent special training and must pass to get a certification that they could handle the preparation of this kind of fish. Because there is no such professional training and facility in the Philippines, the Department of Health (DOH) has advised the public not to eat this fish because it is highly poisonous as it contains tetrodotoxin and saxitoxins, both are toxins that affect the central nervous system and said to be 1,200 times more deadly than cyanide. These toxins are typically found in the liver, gonads, intestines, and skin of butete and could not be eliminated by cooking or freezing. The toxins could not also be counteracted by adding kakang gata (coconut cream) in cooking as antidote to poisoning. Freezing and thawing before removing the organs that contains the toxins may spread and contaminate the toxins to the flesh of the fish. Symptoms of poisoning are tingling sensation in the lips and mouth followed by dizziness. The victim would also experience tingling sensation in the extremities (hands and legs), difficulty in speaking and maintaining balance, as well as muscle weakness, paralysis, vomiting and diarrhea. In case of severe intoxications, respiratory paralysis would occur and may cause death. The DOH also warned the local restaurants, markets, and grocery stores not to buy or sell butete to the general public. There were already many reported cases of poisoning and death caused by eating this fish in our country and abroad (see also isda for the list of other fishes) (a.k.a buriring in Cebuano)

butikaw – (bu-ti-káw; Sierra Madre lizard) [n.] fruit-eating monitor lizard \a giant fruit-eating monitor lizard that is believed to be found only in lowly dense forest of Sierra Madre. A brightly colored monitor lizard that has specks or stripes and spots of bright yellow and ivory white across the back. It feeds on fruits and can be seen to be up in the trees most of the time as it is adapted to climbing trees with its sharp and curved talons. Sometimes it feeds also on snails when available in its habitat. It can grow up to 2 meters long and is considered as the new species of monitor lizard that was first spotted by scientists on field work in 2004 and 2005. Eventually, this fruit-eating monitor lizard was part of the diet of the indigenous groups in the region of Sierra Madre. (a.k.a. bitatawa by the native Agta in Isabela)

butifarra – (bu-ti-fá-ra; Spanish origin; dw Span. butifarra) [n.] a type of pork sausage with nutmeg, cloves, and white wine.

butingting– (bu-ting-ting; Ilocano, northern Luzon fish) [n.] (same as the Mindanao’s juvenile pigek fish; see in pigek). (see also isda for the list of other fishes)

but-ong – (but-ong; Ilonggo delicacy) [n.] rice stick in conic banana leaf. \This version of suman (rice stick) is prepared in central Visayas like an ordinary suman. The ingredients used are sticky rice, coconut milk, slices of ginger, and some salt (or sugar, if you want to make it sweetish). The ingredients are combined in a pan and heated until all the coconut milk soaked into the sticky rice. Then put a scoop of half-cooked glutinous rice on a sheet of banana leaf. The leaf is then rolled diagonally to form a cone and the end of the leaf on the open side is collected to close the opening and tied with string or strap of banana leaf. The finished package looks like a large spearhead. The freshly wrapped but-ongs are then placed in a steamer and cooked for about 30 minutes. Conventionally, it is best served with a slice of ripe mango.

butong – (bu-tóng; Visayan nut) [n.] young coconut fruit (see also lubi) (buko in Tagalog; silot in Waray)

*dabong nga butong (Cebuano nut) [n.] young coconut that has not yet developed any meat

*butong nga kuskoson; kuskosonon (Cebuano nut) [n.] young coconut that already has soft and easy to scoop meat

*butong nga lugitonon og luwag (Cebuano nut) [n.] young coconut that already has developed thick and quite hardened meat that can be collected either by prying or by grating.

*nilamaw nga butong (ni-la-máw nga bu-tòng; Cebuano refreshment; dw Ceb. lamaw + butong) [n.] (same as the Tagalog buko salad)

*pancit butong [n.] young coconut noodle (see under pancit)

butong-butong – (bu-tong bú-tong; Ilonggo sweet; dw Ilonggo butong [pull]) [n.] same as the Cebuano or Tagalog tira-tira, a brownish candy made from sugarcane molasses, formed by pulling hard the molasses before it hardens and then sprinkled with roasted sesame seeds. (tira-tira in Tagalog and Cebuano; butong-balikutsa in Tarlac)

butong pakwan – (bu-tóng pak-wan; Tagalog seeds) [n.] dried salted seeds of watermelon. The hard casing of the seed is cracked open and the thin nuts inside is eaten.

butsi – (but-tsì) [n.] sesame as buchi

buwad – (bu-wàd; Boholano dried food) [n.] dried fish (same as the Tagalog tuyo; see tuyo) (bulad in Cebuano and Waray; tuyo in Tagalog; biyuka in Tausug)

buyo – (bú-yo; Visayan cooking term) [n.] the stirring of rice while it is being cooked

buyos – (bu-yos; Ilocano snack) [n.] long suman (rice stick), made from glutinous rice cooked with coconut milk.



Written by Edgie Polistico. (Copyright 2008-2010 ALL RIGHTS RESERVED). Posted here is the 4th Update (2010). Latest copy is now a book published by ANVIL Publishing (2016), which is ten times more updated with 10,000 more entries than what is posted here. The book was chosen among "World Best Culinary Books" in the international 22nd Gourmand Book Awards. The book also won Best Book On Food in the 36th National Book Awards (2017), and lately, it won the 39th Gintong Aklat Awards (2018). (Click right column banners to get your copies or CLICK HERE NOW.)