EDGIE POLISTICO’S encyclopedic PINOY dictionary
filipino food & cooking
Compiled and re-written by Edgie B. Polistico
ALL RIGHTS RESERVED!
last update: Saturday, December 18, 2010 2:38:16 AM
ebbut – (eb-but; Yakan) [n.] fire \flame (kalayo in Cebuano, Hiligaynon (Ilonggo), Bicolano and Waray; kayo in Boholano; apoy in Tagalog, Ilocano & Pangasinense; kayayo in Surigaonon; api in Pampangueño (Capampangan); apoi in Maranao; upoy Maguindanao)
ebun – (e-bun; Pampangueño (Capampangan)) [n.] egg (see also itlog) (itlog in Tagalog, Cebuano, Ilocano, Hiligaynon (Ilonggo); bunay in Waray; itnol in Pangasinense; orak in Maranao; leman in Maguindanao; ep-plog in Kalinga)
*ebun buru (e-bun bú-ru; Pampangueño preserved) [n.] salted egg (itlog maalat or itlog na pula in Tagalog)
*ebun a barag (e-bun a ba-rag; Pampangueño exotic food) [n.] boiled bayawak’s (monitor lizard’s) egg. Capampangan eat this egg by puncturing a hole on the shell then squeeze and spread the egg’s content on hot, freshly cooked rice.
*ebun asan (e-bun a ba-rag; Pampangueño 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; itnol na sira in Pangasinense; bodi or mga itlog nga isda in Maranao; budi in Maguindanaoan; mga bunay han isda in Masbateno)
emblanco – (em-blán-ko; Spanish origin; dw Span. pescado en blanco [fish in white]) [n.] steamed fish topped with mayonnaise and garnished with chopped hard-boiled eggs, carrots, and pickles.
embotido – (em-bo-tí-do) [n.] (ame as embutido)
embuchado – (em-bu-tsá-do) [n.] the process of tenderizing meat by boiling the meat (such as chicken, turkey, capon [castrated rooster], and other fowls) in water flavored with onions, peppercorns, bay leaves, tomatoes, juice from calamansi (Philippine round lime), soy sauce, and salt and ground pepper.
embutido – (em-bu-tí-do; Spanish origin; dw Span. embutido [stuffed sausage]) [n.] originally a ground pork roll wrapped in leaf lard. Now, it has variants from edible wrappers stuffed with ground meat mixed with flour, spices and seasonings to stuffed fish, chicken, and even some kind of vegetables. The edible wrapper is now replaced with the intact skin of fish, chicken, and vegetables. The skin is stuffed with the mixture of mashed ground meat, spices, flour, prunes and bits of other vegetables. Modern and commercial embutidos now use aluminum foil or plastic sheet wrappers. The stuffed skin is then steamed to cook. When served, it is sliced into pieces. (also spelled as embotido)
*embutidong bangus [n.] stuffed milkfish
*embutidong talong [n.] stuffed eggplant
*embutidong baboy [n.] pork rolls
*embutidong atsal (Cebuano) [n.] stuffed bell pepper
empanada – (em-pa-ná-da; Mexican origin; dw Mex. empanar [to coat in breadcrumbs] > Span. empanada [pie]) [n.] meat pie \turnover pie \filled pastry, a crisp flaky turnover filled with ground meat, grated papaya or chayote, diced potatoes, raisins and whole eggs (raw or cooked). The pastry is cut into circle and folded into half-moon shape with the fillings stuffed in it. It is then cooked by frying in deep oil or by baking
*Laoag empanada (la-wàg em-pa-ná-da; Ilocano delicacy; dw name of place: Laoag in Ilocos Norte + Span. empanada [pie])) [n.] an Ilocano empanada popularly prepared in Laoag, Ilocos Norte. It is similar to Vigan empanada, but it has a neon orange colored crust.
*Vigan empanada (ví-gan em-pa-ná-da; Ilocano delicacy; dw name of place: Vigan in Ilocos Sur + Span. empanada [pie])) [n.] an Ilocano empanada with each circular rice flour crust colored with bright orange, folded across to envelop the carefully arranged shreds of grated green papaya, or its substitute of monggo bean sprouts or strips of cabbage, previously sautéed, then topped with whole content of cracked egg and piece of Vigan longganisa. The hem of the folded crust are pressed to seal the wrapper, then the empanada is fried deeply in cooking oil. Special version of Vigan empanada is stuffed with at least two whole eggs added with finely chopped Vigan longganiza (or chorizo). One must eat the empanada right after frying or while it is still hot because its crunchiness and goodness would disappear when it becomes cold. Locals preferred to dipped it in sukang Iloko (Ilocano sugarcane vinegar) with crushed garlic, sliced red onions, and siling labuyo.
*Batac empanada (ba-tàk em-pa-ná-da; Ilocano delicacy; dw name of place: Batac in Ilocos Norte + Span. empanada [pie]) [n.] an Ilocano empanada popularly prepared in Batac, Ilocos Norte. It is similar to Vigan empanada, but it is filled with locally made longganiza with strong garlicky punch flavor
*empanada Danao (em-pa-ná-da da-náw; Cebuano delicacy; dw Span. empanada [pie] + name of place: Danao in Cebu) [n.] a pastry in Danao City, Cebu shaped like a ping-pong ball. It is filled with chopped chorizo and shreds of sayote. The balls are pressed between the palms to flatten then fried in deep oil until golden brown. When the empanada is cooked, it is rolled in white sugar before serving.
*empanada de kaliskis (em-pa-ná-da de ka-lís-kis; dw Span. empanada [pie]) +Tag kaliskis [scale] [n.] meat turnover with flaky layers. The flakes makes it look like as if having some scales. In making this empanada,the pastry dough is rolled out thinly then rolled it up into a cylinder and sliced thinly. The sliced piece is filled with previously sautéed meat mix and then fried in deep oil. When fried, the concentric circles of the sliced dough would separate into flaky layers.
*empanadita (em-pa-na-dí-ta; dw Span. empanada [pie])] [n.] mini turnover \the smaller version of turnover pie, commonly filled with sweet fillings such as latik (coconut jam), thick nutty custard, or mixture of honey or caramel and peanut butter.
*sinudlan empanada (si-núd-lan em-pa-ná-da; Cebuano delicacy; dw Ceb. sulod [filling] + Span. empanada [pie]) [n.] pastry filled with bukhayo, fried then rolled in sugar before serving
*panara (pa-na-rá; Pampangueño delicacy) [n.] a half-moon shaped empanada filled with shreds of green papaya or grated upo (bottle gourd) with sautéed ground meat (pork or beef). The crust is made of galapong (milled rice dough) seasoned with anisado wine (anisette) and colored red using atsuwete (annatto) seeds.
empanada de kaliskis – (em-pa-ná-da de ka-lís-kis; dw Span. empanada [pie]) +Tag kaliskis [scale] [n.] (see under empanada)
empanadita – (em-pa-na-dí-ta; dw Span. empanada [pie]) [n.] (see under empanada)
emparedados – (em-pa-re-dá-dos; dw Span. emparedados [sandwich) [n.] an old-fashioned sandwich of toasted sliced bread. The filling is consists of flaked meat of fish or ground meat sautéed with onions, garlic, and tomatoes.
en blanco– (en bláng-ko; Caviteño dish, Spanish origin; dw Span. en blanco [the white one]) [n.] fish cooked in rice washing \the fish is cleaned and boiled in rice washing with peeled potatoes, sliced or halves tomatoes, sliced bell peppers, onion rings, chopped spring onions, pichay leaves or large slices of cabbage. This whitish soupy dish is best if served hot. For tangy flavor, add crushed ginger.
ensaimada – (en-say-má-da; Spanish origin; dw Span. ensaimada < Majorca, Spain ensaimades) [n.] (same as ensaymada)
*ensaimada Malolos (en-say-má-da ma-ló-los; Bulakeño pastry [n.] (see under ensaymada)
ensalada – (en-sa-lá-da; Spanish origin; dw Span. ensalada [salad]) [n.] salad \vegetable salad. (kinilaw nga utan in Visayan)
*ensaladang agar-agar at manggang hilaw [n.] seaweed and green mango salad
*ensaladang ampalaya (Tagalog salad) [n.] bittergourd salad
*ensaladang bagnet (Ilocano salad) [n.] pork cracking with tomato and seaweed salad
*ensaladang bangus [n.] milkfish ceviche, made of bangus fillet cut into cubes and mixed with vinegar, calamansi (Philippine round lime) juice or any souring agent added with sliced tomatoes, onions, crushed garlic, ginger, and few pieces of siling haba (finger chilies). it could be served on top the lettuce leaves. (a.k.a. kinilaw na bangus)
*ensaladang kapayas (Visayan and Mindanawanon salad) [n.] pickled papaya
*ensaladang kesong puti at kamatis (Tagalog salad) [n.] a salad made of kesong puti (Philippine cottage chess) and tomatoes
*ensaladang lansones (Zamboangueño salad) [n.] lanzones salad
*ensaladang mais (Visayan salad) [n.] corn salad
*ensaladang papaya (Tagalog salad) [n.] pickled papaya
*ensaladang lato [n.] seaweed salad \the seaweed is blanched lightly to cleanse its surface from dirt and impurities. Do not dip or cook lato in hot water - just place the lato in a strainer so hot water would quickly pass through as it is poured into the seaweed, then add lato with the mixture of vinegar, crushed garlic, chopped onion bulb, spring onion, crushed or sliced ginger, and dash of salt to taste. Slices or cubes of tomatoes maybe added as a relish.
*ensaladang puso ng saging (Tagalog vegetable salad) [n.] banana hearts \the banana heart is boiled until tender, then cut into strips as wide as your finger or two, and added with spiced vinegar or vinegar with crushed garlic and ginger, sliced onion and bellpeppers or chilies, and dash of salt to taste. Fresh kakang gata (coconut cream) can be added as a relish. (kinilaw nga puso sa saging or kinilaw pusong saging in Visayan)
*ensaladang puso ng saging at kabute (Bicolano salad) [n.] banana heart and mushroom salad
*ensaladang suha (Davaoeño salad) [n.] pomelo and radish salad \the pulps of suha (pomelo) is removed and the sacs are collected intact with the juice (do not burst or squeeze the juice). The bunch and pieces of sacs are placed in a bowl and added with thinly sliced labanos (radish, in strips or slices) and a dressing of sweetened or spiced vinegar.
*ensaladang langka (Tagalog salad) [n.] (same as kinilaw nga nangka)
*kinilaw nga nangka (Visayan salad) [n.] jackfruit salad \This kinilaw (salad) is not actually a raw dish as it undergoes in the process of boiling and simmering. It is considered a kinilaw because half of the preparation use conventional condiments commonly used in making kinilaw. First, the unripe or green jackfruit is sliced or cut into chunks and cooked in water with salt. When the meat of jackfruit softens it is removed fom the water, and the remaining water in the meat is squeezed out and is put away. While still hot, the meat is washed with a cup of strong coconut vinegar. The vinegar is squeezed out, then the meat is mixed with espesong tuno (coconut cream) and added with sliced or cubed tomatoes, diced or strips of bell peppers, finely sliced onions, also with small amount of sugar and salt to taste. It is cooked further by simmerig for a while in a pan. When smoke of steam started to appear, it is immediately removed from the pan and allowed to cool. This salad is served cold. (kilawin na langka in Tagalog)
*lato salad (la-tô sá-lad; Visayan salad) [n.] latô (a kind of seaweed, see under guso) dipped in vinegar mixed with pounded ginger and garlic, sliced tomatoes and onion, and chopped leeks, added with some salt to taste. An oriental lato salad has slices of salted eggs and ripe mango drizzled with honey mustard dressing.
ensalada – (en-sa-lá-da; Negrense drink; dw Span. ensalada [salad]) [n.] a drink made of chopped ubod sa lubi (coconut pith) blended in fresh coconut water (preferably that of buko or young coconut) and sliced various kinds of fruits (a.k.a. salad in Negros)
ensamada – (en-sa-má-da; Spanish origin; dw Span. ensaimada < Majorca, Spain ensaimades + name of Bulakeño town: Malolos) [n.] (same as ensaymada)
ensaymada – (en-say-má-da; Spanish origin; dw Span. ensaimada < Majorca, Spain ensaimades) [n.] spiral soft cheese buns. Originally, in Majorca, Spain, this was made with flour, water, sugar, eggs, flour dough and pork lard called saim thus it is called ensaimada. But the Pinoy version is made with butter instead of pork lard, and several variants of ensymada are now in being baked and sold here in the Philippines that includes: ham ensaymada, ube ensaymada, mongo ensaymada, ensaymada Malolos, and the all time favorite cheese ensaymada. It is still a soft dough bread that is spiral in shape that wound towards the center, often glazed with melted butter or margarine and lightly sprinkled with (or rolled in) refined white sugar and topped with grated cheese. Enhanced variations have strips of ham, macapuno strings or ube (purple yam) jam. The Bulakeños started making before World War II their large version of ensaymadas topped with lots of grated cheese and thin slices of salted egg. (Also spelled ensaimada).
*ensaimada Malolos (en-say-má-da ma-ló-los; Bulakeño pastry, dw Span. ensaimada < Majorca, Spain ensaimades + name of Bulakeño town: Malolos) [n.] the version of ensaymada produced and popularized in Malolos, Bulacan. This ensaymada is well-known to have a dough that is very soft because of mashed potatoes blended in the dough. It is closely identical with the other large ensaimadas in other parts of Bulacan because ensaimada Malolos is also topped with thinly sliced itlog na maalat (salted egg) and grated cheese.
*ham ensaymada (ham en-say-má-da) [n.] ensaimada with the toppings of ham and grated cheese.
*ube ensaymada (ú-be en-say-má-da) [n.] ensaimada that is filled with ube (purple yam) inside the spiraling dough.
*mongo ensaymada (móng-go en-say-má-da) [n.] ensaimada that is filled with sweetened cooked mongo (green gram beans) inside the spiraling dough.
*cheese ensaymada (tsés en-say-má-da) [n.] the all time favorite ensaimada that is glazed with melted butter or margarine, lightly sprinkle with refined white sugar, and topped with lots of grated cheese.
ep-plog– (ep-plóg; Kalinga) [n.] egg (see also itlog)
escabeche – (es-ka-bét-tse; Spanish origin; dw Span. escabeche [souse]) [n.] sweet-and-sour dish. Usually referred to as the pickled fried fish or souse fish, though this sweet-and-sour dish could also be of other meat, such as fried breaded pork or chicken meat. Cooking escabeche starts by sautéing some crushed or sliced garlic and lots of julienned ginger. Stir them till garlic is lightly browned and the ginger exudes its tangy smell. The fried fish (or fried breaded meat) is added to the sautéed ingredients, and stirred lightly. Then add the sweet-and-sour sauce, which is a mixture of vinegar (for sourness), brown sugar (for sweetness), and soy sauce to temper taste. Continue heating the dish until it comes to boiling point over medium fire. Then add lots of julienned bell pepper to give the dish more delectable aroma. To thicken the sauce, dissolved a teaspoonful of gawgaw (tapioca) or corn starch in half cup of water and pour it to the dish. Let it simmer until most of the sauce has sipped into the fish (or meat). The dish is served with the optional toppings of julienned vegetable salad such as carrots and cucumber or radish. Going back to the ingredients used in sauteeing, dilaw (turmeric) can also be added or used in place of ginger to give the dish a distinctive aroma and brighter yellow color. However, it is the ginger that adds the pleasant tanginess in the dish (see also agridulce for the sweet-and-sour sauce) (also spelled as eskabetse)
*escabecheng bangus (es-ka-bet-tseng ba-ngús) [n.] milkfish in sweet and sour sauce, it is made of bangus fillet that is fried and then cooked further by adding finely sliced ginger (julienned) and poured the mixture of vinegar and sugar, red bell pepper is added when the cooking is about to finish as garnishment and for added aroma
*escabecheng tanguigue (es-ka-bet-tseng ta-ngí-ge) [n.] mackerel in garlic turmeric sauce \escabeche dish that uses fried meat of mackerel fish as the main meat ingredient
*escabecheng lapulapu (es-ka-bet-tseng la-pu-la-pu) [n.] garoupa in sweet and sour sauce. The fish is fried until the skin and surface of the meat turns crisp then cooked in sweet and sour sauce.
esmirel – (es-mi-rél; Visayan sharpener) [n.] (see under bairan)
espada – (es-pá-da; dw Span. espada) [n.] swordfish, a kind of fish \scabbardfish \Swordfish is a kind of sea fish, and is one of the kinds of fish that has very high level of mercury content. Dietitians and health experts advised to avoid as much as possible the consumption of this fish to avoid mercury poisoning and its dreaded long-term effect in the nervous system (see also isda for the list of other fishes)
espasol – (es-pa-sól) [n.] rice cake rolled in powder. The rice cake is made of toasted rice flour mixed with coconut milk and blended until the consistency becomes a thick dough then steamed. The cooked steamed dough is then rolled and shaped into cylinders and dusted by rolling in more toasted rice flour, then wrapped in paper. The Pampangos add bits of kondol (gourd melon) in their espasol.
espinaka – (es-pi-ná-ka; Tagalog and Cebuano vegetable; dw Span. espinaca [spinach]) [n.] spinach (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables) (also spelled as ispinaka)
espesong tuno – (es-pé-song tu-nô; Cebuano extract) [n.] (same as the Tagalog kakang gata; see gata on how it is prepared)
estofada – (es-to-fá-da; dw Span. estofado [braised]) 1. [n.] chunks of meat braised with sugar, banana blossoms or saba and oregano. It can also be a pig’s leg or ox tongue stewed with saba bananas or banana heart, bay leaf and oregano, brown sugar, and soy sauce; 2. [n.] stewed pig’s legs or knuckles (see under paksiw) (a.k.a. paksiw na pata)
*estofadong dila (Central Luzon dish; dw Span. estofado [braised] + Tag. dila [tongue]) [n.] braised ox tongue
*estofadong manok (dw Span. estofado [braised] + Tag. manok [chicken]) [n.] chicken stew in red wine
estofado – (es-to-fá-do; dw Span. estofado [braised]) [n.] (same as estofada)
estrelyado – (es-trel-yá-do; dw Span. estrallado < estrellar [to crash]) [n.] (see under fried egg)
etag – (é-tag; Ilocano dish) [n.] (same as itag)
fiambrera – (pi-yam-bré-ra; dw Span. fiambrera [lunch box]) [n.] (see under baonan)
fideos – (pi-dé-yos) [n.] (see under pancit)
finaleng – (pi-ná-leng; Mountain Province delicacy) [n.] fermented crickets and small crabs. This is eaten with cooked rice.
fish ball – (fish ból; dw Eng. fish + ball) [n.] fish flavored flour mixed with seasonings and molded into balls (see also bola-bola)
fisharon – (fish-sa-rón; dw Eng. fish + Amer. Span. chicharrón [fried pork crackling]) [n.] fish skin cracker (see under chicharon)
fish chip – (fish tsip; Gen. Santos City cracker; dw Eng. fish + chip) [n.] (same as fisharon; see under chicharon)
flan con merenge – (flan kon me-ríng-ge) [n.] custard with meringue
fresh bihon – (fres bí-hon) [n.] (see under pancit)
fresh miki – (fres mí-ki) [n.] (see under pancit)
fried egg – (frayd èg) [n.] Frying eggs are simple as it seems. To avoid the nasty bubbles when frying, simply reduce the heat or put the fire to its minimum. Filipinos love their fried eggs dipped or spread with catsup. (a.k.a. piniritong itlog or pritong itlog)
*There some ways in frying egg. The following are known ways of frying egg:
*estrelyado (es-trel-yá-do; dw Span. estrallado < estrellar [to crash]) [n.] fried whole cracked egg. This refers to the way the egg is prepared and cooked. The egg is picked up then knocked hard on the edge of the frying pan or hit by the frying ladle, then immediately drop the egg’s content at the center of a preheated pan filled with some cooking oil. Then it is fried sunny-side-up rare or lightly cooked. (pinusak na bunay in Waray; pinusak nga itlog in Cebuano; binasag na itlog in Tagalog)
*sunny side up (sa-ni sáyd àp; dw Eng. sunny side up) [n.] the egg is fried with the yolk unbroken and without being turned over
*scrambled egg (es-krám-bold èg; dw Eng. scramble egg) [n.] this is the omelet version of fried egg. The egg is beaten well, sometimes added with chopped garlic, onions, spring onions, and diced tomatoes (either ripe, green, or both). A more elaborate version of scrambled egg has diced ham and cheese added while cooking the omelet. More often, it is turnedover to complete the cooking. (a.k.a. piniritong itlog binati, fried scrambled egg, egg omelet)
*malasado (ma-la-sá-do; dw Span. mal asado) [n.] the fried egg is half-cooked and gooey (a.k.a. hilaw-hilaw)
fried milk – (frayd meylk) [n.] (see under pancit)
fried siopao – (frayd syó-paw) [n.] (see under siopao)
fruit cake – (frút keyk; Western influence; dw Eng. fruit + cake) [n.] butter cake with candied fruits & nuts and then soaked in liquor. The cake’s batter holds the candied fruits and roasted nuts mostly appearing to have been embedded on top the cake. The candied fruits may include cherries, dates, prunes, raisins, and strawberries. To give it a Pinoy twist, strips of dried ripe mango can be added as toppings. The nuts can be pecans, walnuts, peanuts and cashew nuts. Fruit cake is soaked in strong liquor such as rum or brandy to preserve it making the fruit cake to last for several months or even years. It is better if eaten after setting aside for some months when the flavors of all ingredients fused together and the fruits aged by the liquor.
fruit salad – (frút sa-lad; dw Eng. fruit + salad) [n.] Pinoy fruit salad is a medley of scraped or sliced pulps of diffferent kind of fruits such as ripe bananas, ripe mango, ripe papaya, watermelon, melon, etc. It may also has the optional cubes of gelatin, kaong (sugar palm), macapuno (glutinous coconut meat) or nata de coco (coconut gel), The fruit salad is tossed and thickened with all purpose cream and sweetened with condensed or sugar, or both. It is then chilled and best served very cold.
fugak – (phu-gàk; Ibanag meal) [n.] dinner \supper (hapunan in Tagalog; panihapon in Cebuano, Boholano, Waray & Hiligaynon (Ilonggo); pangrabii in Ilocano; panibanggi in Bicolano & Pangasinense; igagabi in Maranao; inggabi in Maguindanaoan)
gabi – (gá-bi; Visayan and Tagalog root crop) [n.] taro \A kind of root crop that its leaf and tubers are also cooked as vegetable (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables) (sudi in Ivatan)
*gabing ina (ga-bing i-ná; Tagalog root crop) [n.] the main root or tuber of taro plant (anak sa gabi or anak sa istaring in Cebuano)
*gabing anak (ga-bing a-nàk; Tagalog root crop) [n.] the rootlet or second generation root that grows or branches out from the gabing ina (inahan sa gabi or inahan sa istaring in Cebuano)
*dahon ng gabi (da-hon nang gábi; Tagalog vegetable) [n.] taro leaf (dahon sa gabi in Cebuano; dahon han gabi in Waray)
*venes (ve-nes; Ivatan) [n.] dried gabi stem, used in making a Batanes version of Bicolano’s laing.
*taro chips (ta-ro tsíps; Cotabato delicacy) [n.] crunchy chip that is made of flour from pulverized gabi (taro) roots. The flour is kneaded with some sugar and few salt, rolled and flattened very thin, and cut into small pieces (usually shaped in small circles, oblong, depending on the shape of the mold or cutter used). The cut pieces are then fried till golden and crisp.
gadgaran – (gad-ga-rán; Tagalog kitchen ware) [n.] grater, as in coconut grater, cassava grater, and cheese grater \shaver, as in ice shaver or chocolate shaver \thrasher, as in corn thrasher, usually a board with protruding heads of nail where the corn is scrubbed to shell out the kernel of corn from the corncob. (kudkoran or banggoran in Waray and Cebuano)
gagawi – (ga-gá-wì; Maguindanaon utensil) [n.] native Maguindanaon wooden ladle
galangal – (ga-la-ngál; Tagalog spice; dw Eng. galangal) [n.] galangal (Same as langkawas)
galangan – (ga-la-ngan; Ilonggo fruit) [n.] start fruit (balimbing in Tagalog; balingbing in Cebuano)
galang-galang – (ga-làng ga-làng; Pampangueño delicacy) [n.] a cookie in Guagua, Pampanga. (see under cookies)
galang-galang – (ga-làng ga-làng Visayan delicacy) [n.] kamote chips \camote chips \sweet potato chips \peeled potatoes are thinly sliced (almost as thin as a coin, or even thinner) soaked in cold (better if iced) water for half an hour. Then, the water is drained and the chips allowed to dry. Dried chips are then fried in deep hot cooking oil until they turn golden yellow and are firm and crisp. The fried chips is serve as it is or with dust of sugar.
galantina – (ga-lan-tí-na; dw English galantine [n.] a dish of white meat such as chicken or fish boned, cooked, pressed, and garnished with aspic or served in a cold jelly of meat juice, tomato juice, etc. For chicken galantina, the whole chicken meat is deboned then stuffed with the combination of ground lean pork, sausages, ham, carrots, pickles, slices of hard boiled eggs, and some olives. The stuffed chicken is wrapped in cheesecloth or aluminum foil then steamed or boiled until cooked. it is then served as cold thin slices with white sauce or gravy.
galapong – (ga-la-pòng; Tagalog ingredient) [n.] wet rice flour, the rice grains (plain or glutinous, depending on what is needed) are ground with water. This is commonly used as the main ingredient in the making of bibingka, puto, palitaw, and other recipes that use rice flour and involves steaming or baking.
galletas – (gal-yé-tas; Spanish origin; dw Span. galleta) [n.] (see under biskuwit)
galletas da patatas – (gal-yé-tas de pa-tá-tas; Spanish origin; dw Span. galleta + patata [n.] (see under biskuwit)
galingan – (ga-li-ngán; Cebuano tool) [n.] grinder \mill (gilingan in Tagalog. See gilingan)
galunggong – (ga-lúng-gong; Tagalog fish) [n.] round scad or hard-tail mackerel. A kind of sea fish that is one of the safest kind of fish to consume because it has a very low level of mercury content (muro-muro in Compostela Valley and Davao del Norte; hawol-hawol in Cebuano).
*galunggong babae (Tagalog) [n.] hard-tail mackerel
*galunggong lalaki (Tagalog) [n.] round scad \muro-aji (Jap.)
galyetas – (gal-yé-tas; Spanish origin) [n.] (same as galletas; see under biskuwit)
gambas – (gám-bas; Manila dish, Spanish origin; dw Span. gambas [shrimp or prawn]) [n.] shrimps in chili garlic sauce
gambas al ajillo– (gám-bas as a-híl-yo; Spanish origin; dw Span. gambas [shrimp or prawn] + ajillo [garlic]) [n.] shrimps or prawn in garlic. The shrimp (or prawn) is sautéed in oil (preferably olive oil) with too many garlics that are thickly sliced or crushed, then added with siling haba (green finger chili) for mild hotness, or siling labuyo (bird’s eye chili) for intense hotness.
gamet – (ga-mèt; Ilocano seaweed) [n.] a kind of seaweed that is locally grown in Ilocos (sc.name: Porphyra crispata) (see under guso)
ganas – (ga-nás; Visayan vegetable) [n.] tops or the new and young leaves of plant, commonly that of some vines, used as vegetable \tops (see also utanon for other Cebuano vegetables) (talbos in Tagalog)
*ganas sa kamote (Cebuano vegetable) [n.] sweet potato tops (talbos ng kamote in Tagalog)
*ganas sa tangkong (Cebuano vegetable) [n.] swamp cabbage tops (talbos ng kangkong in Tagalog)
ganta – (gán-ta; Tagalog dry measurement) [n.] dry measurement that is equivalent to 3 cubic liters of dry contents, often used to measure scooped grains, seeds, etc. (a.k.a. salop in Tagalog; gantang in Visayas)
gantahan – (gàn-tang; Tagalog measuring tool) [n.] box used to measure dry content by a ganta (gantangan in Visayas)
gantang – (gàn-tang; Visayan dry measurement) [n.] (same as the Tagalog ganta)
gantangan – (gàn-ta-ngán; Visayan measuring tool) [n.] (same as gantahan)
garapinyera – (ga-ra-pin-yé-ra; Tagalog) [n.] manually operated ice cream mixer, usually made of a big container (box or pail) installed with a hand-cranked rotating mixer. The finely crushed or ground ice is placed inside the container and mixed with the other ingredients in making ice cream. The hand operated mixing mechanism is constantly rotated until the ice-cream is mixed well. The mixed ice-cream ingredients is then transferred into the big canister of sorbetero cart buried in crushed ice and lots of salts for the ice-cream to frost.
garapon – (ga-ra-pón; dw Span. garrafon) [n.] a big and wide-mouthed jar. This could be a big glass bottle, jar, decanter, or transparent plastic canister. It has a wide mouth and a cap, and is used to hold candies, biscuits, cookies and other small-sized food sold in sari-sari store (retail store) or for storing preserved delicacies, pickles, and other sweets. (a.k.a. garapones)
garapones – (ga-ra-pó-nes; dw Span. garrafon) [n.] (same as garapon)
garbansos – (gar-bán-sos; Visayan and Tagalog vegetable; dw Span. garbanzo) [n.] (same as garbanzos)
garbanzos – (gar-bán-sos; Visayan and Tagalog vegetable;; dw Span. garbanzo) [n.] chickpea (also spelled as garbansos)
gata – (ga-tâ; Tagalog ingredient) [n.] The milky white extract from grated matured coconut meat. There are two kinds of gata: the “coconut cream” and the “coconut milk.” The first extract juice is the thicker and creamier “coconut cream.” The extracted second juice is the thinner and less creamy “coconut milk”. In some places in northeastern Mindanao, Visayas, and Bicol, coconut cream and coconut milk is made from toasted shreds of grated coconut meat wrapped in banana leaf, before the creamy and milky tuno is extracted to obtain the aromatic coconut flavor. In kinilaw and adobo dishes, gata is used to temper the vinegar sourness thereby giving the dish a suave taste. For some soupy dish, gata adds a creamy taste. (tuno in Cebuano; hatok in Waray)
*coconut cream [n.] (same as kakang gata)
*coconut milk [n.] (same as pangalawang gata)
*kakang gata (ka-káng ga-tâ; Tagalog ingredient) [n.] coconut cream \The first milky white juice extracted from a bunch of shredded or grated matured coconut meat. Coconut cream is thicker and creamier in consistency than the coconut milk. There are two kinds of coconut cream, one is pure extract or no water added at all, and the other one is with a very little amount of water. Extracting pure coconut cream is done by placing the grated coconut in a nylon fishnet bag then squeezing it with the use of a device made of two metal plates pressed with automobile hydraulic jack. This mechanical technique of squeezing coconut extract is actually a Filipino improvisation that utilizes handy automobile jack. This squeezer is now commonly used in public flea markets in Metro Manila. At home or in rural areas where this mechanical device is not available, coconut cream is extracted by adding a very little amount of water (about 1/4 glass) to a grated one whole coconut meat. Then the grated meat is mixed well and wrapped in a clean piece of fabric such as satin or polyester fabric. Fishnet with very fine mesh or a ball of abaca fiber can also be used in place of the fabric. It is squeezed thoroughly by twisting thoroughly (like a tourniquet) a until all the coconut cream is extracted. For those who do not like doing the laborious extracting coconut cream, readily available squeezed pure kakang gata are sometime sold packed in plastic cellophane in most public markets of some cities in the Philippines. Canned coconut cream is sometime sold in the grocery. Coconut cream is not only for cooking dishes. In Batangas, kakang gata is used as coffee cream to their kapeng barako. You can also use coconut cream in making ice cream as substitute or enhancer for the dairy cream. (a.k.a. unang piga in Tagalog; espesong tuno or unang puga in Cebuano; siyahan na hatok in Waray. See gata on how to prepare this)
*pangalawang gata (pa-nga-la-wáng ga-tâ; Tagalog ingredient) [n.] coconut milk \The second batch of extract from the same grated coconut meat (the leftover bagasse) of kakang gata (coconut cream). It is thinner and less creamy than kakang gata. Coconut milk is extracted from the same sapal (bagasse) of coconut cream. Just add some plain water to the sapal while it is still in the fishnet (a glass of water per coconut), then squeeze thoroughly either manually or with use of metal plates and hydraulic jack. If you happen to buy a pack of kakang gata (coconut cream) and has no sapal for the second extract, coconut milk can also be made by diluting coconut cream with some water. (a.k.a. pangalawang piga in Tagalog; ikaduhang tuno or ikaduhang puga in Cebuano)
*espesong tuno (es-pé-song tu-nô; Cebuano ingredient) [n.] (same as kakang gata)
*siyahan na hatok (si-yá-han na há-tok; Waray ingredient) [n.] (same as kakang gata)
gatang – (ga-táng; Tagalog dry measurement) [n.] dry measurement of grains or granules equivalent to a small-sized can (approximately the size of a 390 grams condensed milk can).
gatang tilapia – (ga-tàng ti-làp-ya; Tagalog dish) [n.] Tilapia fish cooked in coconut milk (a.k.a. ginataang tilapya)
gatas – (gá-tas) [n.] milk, in general. Milk is one of the nutritious food. but for those who are lactose intolerant, milk is a menace to them because instead of having the nutritious benefit, they would experience upset in the stomach or such discomforts as abdominal cramps, bloating, stomach pain, and diarrhea. To prove if you are lactose tolerant, test yourself by taking two cups of milk a day for one week and avoid all other dairy then record any symptom of intestinal discomfort. Veteran researchers found out that people who described themselves as “severely lactose intolerant” responded no differently to two cups of milk than to a placebo beverage. However, if abdominal discomfort positively manifested in the test, it is suggested that you limit your intake to 1 cup of milk at a time and drink it with some food to help slow the absorption of lactose, thus helping you alleviate the side effects, or have more cheese as it has very little lactose, or try fermented milk beverage, such as kefir and yogurt, as this would improve lactose digestion.
*gatas condensada [n.] condensed milk (also spelled as gatas kondensada)
*gatas damulag (Pampangueño dairy) [n.] carabao’s milk
*gatas ebaporada [n.] evaporated milk
*gatas ng kalabaw (Tagalog) [n.] carabao’s milk, traditionally sold and served as fresh. In rural areas, it is sold in bottles with stoppers made of rolled banana leaf. This milk is the main ingredient in making kesong puti (Filipino cottage cheese).
*gatas ng ina (Tagalog) [n.] mother’s milk \breast milk
*gatas sa inahan (Cebuano) [n.] (same as the Tagalog gatas ng ina)
*whole milk = (n.) milk from which none of its fats or other elements have been removed. It is rich in high-quality proteins (protein composition is 80% whey & 20% casein). The whey protein (a.k.a. fast protein) quickly break down into amino acids and absorbed in the the bloodstream making it good to consume after workout to boost muscles protein synthesis which is an indicator of growth in muscles. Casein protein is digested slowly making it ideal for providing the body a steady supply of smaller amounts protein for a longer duration. Studies shows that drinking whole milk actually improves cholesterol levels, thus it lowers the likelihood of both hear attack and stroke.
*skim milk; skimmed milk = (n.) milk from which the cream has been removed.
gatason– (ga-tá-son; Cebuano & Boholano) 1. [adj.] milky white, referring to the color and transparency of texture, as in some variety of rice grains, keso (cheese), noodles, and fruit juices; 2. [adj.] tastes like milk \milky (malagatas in Tagalog)
gaway – (ga-wáy; Waray root crop) [n.] a variety of yam that is endemic to eastern Visayas. Its starchy and creamy tuber is cooked by boiling. When cooked, it is peeled and sliced and served as staple food. It perfectly compliments if paired with lechon baboy (roasted pig) or sinugba na isda (grilled fish).
gaway-gaway – (ga-wày gá-way; Hiligaynon (Ilonggo) vegetable, as well in nearby provinces such as Negros and Romblon) [n.] (same as the Ilocano katuray; see katuray)
gawgaw – (gáw-gaw; Visayan flour) [n.] (same as cassava flour)
gilingan – (gi-li-ngán; Tagalog tool) [n.] grinder \mill (galingan in Cebuano)
*gilingang bato (Tagalog) [n.] stone grinder \an old-fashioned grinder that is made of two circular slabs of granite stone. One of the slabs is placed on top of the other slab. The upper slab is installed with a crank-handle and is rotated. It has also a hole bored from the top center down through the other side where grains are feed and would be crushed into bits and pieces between the slabs as it rotates. The ground pieces come out and collected on the side. This is used in olden days to grind corn to become corn grits, to remove hull from rice grains, crush monggo beans (green gram bean), peas, and other seeds. (galingan nga bato in Cebuano)
*galingan nga bato (Cebuano) [n.] (same as the Tagalog gilingang bato)
*de mano grinder [n.] a manually operated metal cast grinder with a base that is screwed or clamped on the side of the table. A crank handle is installed on the side that would rotate the horizontal screw-like mechanism inside. The big screw would help feed the grains or nuts as it pushes them into the vertical rotating discs on the other side of the grinder. This is the kind of grinder commonly used in the palengke (public market) in making galapong (wet ground rice), rice flour, tablea (cacao chocolate), home-made peanut butter, etc.
*motorized grinder; electric grinder [n.] for more speed, particularly in mass production, the crank handle of de mano grinder is replaced with an electric motor. Thus, the grinder becomes the motorized grinder or electric grinder.
gilit – (gi-lìt; Tagalog) [n.] fish steak \a sliced cut of fish, commonly referring to the crosswise cut of fish (hiwa sa isda in Cebuano; tiros han isda or simply tiros in Waray)
ginamay – (gi-na-máy; Leyteño soupy dish) [n.] from the Cebuano word “gamay” meaning “small size” referring to the way the meat ingredient is chopped or cubed into small sizes (about 1/3 inch wide or thick). The sliced meat is stir fried with previously sautéed spices, basically consist of cubed onion, crushed garlic cloves, and small slices of ripe tomatoes. Then shortly, water is added enough to submerge the meat. When boiling comes, salt is added to taste and cooking is done. This soupy dish is best serve while it is still steamy hot.
ginamos – (gi-na-mòs; Ilonggo preserved /condiment) [n.] a block or cube of shrimp paste (see under bagoong)
ginamos – (gi-na-mòs; Cebuano and Boholano preserved /condiment) [n.] fishpaste or the fermented salted anchovies \in Cebu, Bohol, as well as in western and southern Leyte, ginamos is salted anchovies or any other small or tiny fishes fermented in a very salty brine called unâ. To make ginamos that has a pleasant, fragrant aroma, and taste, a fish or fishes that are freshly caught is used; otherwise, the ginamos would smell putrid. First, the fish is rinsed and drained with clean seawater and not fresh water to avoid developing of foul smell. When drained, sea salt equivalent to 30 percent of the total weight of the fish is added. Then it is mixed well together and stored in an earthen or glass jar. It is covered and allowed to stand for three days. After three days, the cover is removed and the salted anchovies is mixed with a wooden stirrer (i.e., wooden ladle or wooden spoon, depending on how big is the mixture) to evenly distribute the salt into the fish while fermentation has taken place. In this stage, the mixture can be already called ginamos. The cover is returned and ginamos is kept in the container in a sunny location for 3 to 4 months to make it into ginamos lutô, and from time to time (at least every two weeks) the container is uncovered and to let the mixture air out and to exposed the salted fish to direct sunlight which helps break down the fish and turns it into a paste. This periodic solar exposure will produce ginamos luto of superior quality, fragrant aroma, and a clear hue of fish color. After several months of fermentation, ginamos luto will totally make the fish disintegrate to become a thick briny sauce or unâ. The ginamos unâ is removed by passing it through a screen or mesh to separate unâ from fishbone and other debris. The ginamos unâ can then be stored in a clean bottle, ready for use as condiment or siding dipping sauce. (also spelled as guinamos in other places in Visayas)
*ginamos bolinaw (gi-na-mòs bo-li-nàw; Cebuano preserved\condiment) [n.] fishpaste made from small anchovies fermented in salt for several weeks or months
*ginamos luto (gi-na-mòs lu-tô; Visayan preserved\condiment) [n.] long-time fermented fish paste, wherein the meat and tiny bones of anchovies are already disintegrating and mixing into the brine (see ginamos on how to make this)
*ginamos mongpong (gi-na-mòs móng-pong; Cebuano preserved\condiment) [n.] fishpaste made from very tiny translucent anchovies called mongpong
ginataan – (gi-na-ta-án) [n.] any dish cooked in gata (coconut cream or coconut milk), commonly a soupy dish with thick coconut cream. In case of coconut milk, the soup appears to be thin due to plenty of water in the mixture. (also spelled as guinataan; tinunoan in Cebuano; hinatokan in Waray)
*ginataang manok (gi-na-ta-áng ma-nók; Tagalog dish) [n.] chicken in coconut milk \a boiled chicken meat cooked the way tinula is prepared, only that coconut cream and coconut milk are added while in the process of cooking. (hinatokan na manok in Waray; tinunoang manok in Cebuano)
*ginataang isda – (gi-na-ta-áng is-dà; Tagalog dish) [n.] fish in coconut milk (hinatokan isda in Waray; tinunoang isda in Cebuano)
*ginataang tilapya (gi-na-ta-áng ti-láp-ya; Tagalog dish) [n.] Tilapia fish cooked in coconut milk. The fishing either fried or grilled first before it is mixed with coconut milk. Condiments and other spices, as well as some leafy vegetables may be added in the cooking. Pounded ginger is best used in ginataang tilapya as it aromatic and tangy flavor removes the fishy odor and taste of the fish. A sample of ginataang tilapya is the sinugno (a.k.a. gatang tilapya)
*ginataang gulay (gi-na-ta-áng gú-lay; Tagalog dish) [n.] any vegetable stewed or simmered in coconut milk (tinunoang utan in Cebuano; hinatokan na utan in Waray; gulay in Bicolano).
*ginataang langka (gi-na-ta-áng láng-ka; Tagalog dish) [n.] unripe or green jackfruit cooked in coconut milk. The fruit is peeled of its thick rind and the pulp is sliced or rent into pieces then boiled until softened. In a big pan or wok, pieces of crushed garlic and pounded ginger are sautéed and added with sahog (meat ingredient) either the flakes of previously fried fish or thin cutlets of braised karneng baboy (pork). Then coconut milk is added and simmered for a while. Sliced bell pepper and onion are added with some coconut cream and salt to taste. After few seconds of simmering the dish is removed from the stove and served. (tinunoang nangka in Cebuano; hinatokan na langka in Waray)
*ginataang buko (gi-na-ta-áng bú-ko; Tagalog dish) [n.] thin strips of young coconut meat stewed in coconut milk and topped with kamote tops and malunggay leaves
*guinataang curacha (gi-na-ta-áng ku-rát-tsa; Zamboanga dish) [n.] curacha (spanner crab) in roasted coconut sauce.
*gatang tilapya (ga--táng ti-láp-ya; Tagalog dish) [n.] (same as ginataang tilapia)
*linutik (li-nu-tík; Ilonggo dish) [n.] kalabasa and malunggay in coconut milk. Slices or cubes of kalabasa (squash) is boiled in gata (coconut milk). Dried fish is added as sahog (meat ingredient) then simmered for a while. When tender, malunggay (moringa) leaves is added and some salt to adjust taste and then let simmered for a short while. This dish is best served while still hot. The dried fish can also be sautéed before adding to linutik. It can be the dried butterflied fish that is sliced or rent into pieces or the dried dilis (anchovies). Pounded ginger can also be added to give the dish a tangy and enhanced flavor.
ginataan – (gi-na-ta-án; Tagalog sweet porridge) 1.) [adj.] stewed in sweetened coconut cream; 2.) [n.] fruits and root crops boiled and simmered with coconut milk and sweetened with lots of sugar. The sugar used in cooking can be any kind from white, brown, to red sugar. Muscovado or molasses can also be used, as well as a mold of panocha. (binignit in Cebuano and Waray)
*ginataang mais (gi-na-ta-áng ma-ís; Tagalog sweet) [n.] young corn in coconut milk. Glutinous rice is also added to thicken consistency. (tinunoang mais in Cebuano; hinatokan mais in Waray).
*ginataang pinipig (gi-na-ta-áng pi-ní-pig;Nueva Ecija sweet delicacy) [n.] green pinipig cooked in coconut milk with assortment of fruits (such as saba banana and jackfruit), and root crops such as kamote (sweet potato), gabi (yam) or cassava tuber).
*ginataang bilo-bilo (gi-na-ta-áng bi-lo-bí-lo;Tagalog sweet) [n.] bilobilo (a.k.a. alpajor) is cooked in coconut milk and sweetened with sugar.
*ginataang halohalo (gi-na-ta-áng ha-lo-há-lò; Tagalog sweet) [n.] cubed tubers, root crops, sliced fruits and sago balls, combined and cooked in coconut milk sweetened by brown sugar or muscovado.
*ginataang munggo (gi-na-ta-áng múng-go; Tagalog sweet) [n.] toasted or well sautéed red munggo (mung beans) and glutinous rice are boiled then simmered in coconut milk and sweetened with sugar. (binalatungan in Batangueño)
gindara – (gin-dá-ra; Tagalog fish) [n.] oilfish or escolar. There are two types: the smooth-skinned and the rough-skinned. Rough-skinned has a higher oil content. For both fish, the recommended serving portion is only 6 oz or about 150 g, otherwise, there is a tendency to run the risk of having loss bowel movement (see also isda for the list of other fishes)
gindara – (gin-dá-ra; Ilonggo fish) [n.] blue and black marlin. Marlin is one of the kinds of fish that has very high level of mercury content. Dietitians and health experts advised to avoid as much as possible the consumption of this fish to avoid mercury poisoning and its dreaded long-term effect in the nervous system (see also isda for the list of other fishes)
ginger juice – (jin-jer dyús) [n.] (same as the Tagalog katas ng luya)
ginisa – (gi-ni-sá; Visayan and Tagalog cooking term) [adj.] sautéed
*ginisang munggo (Tagalog dish) [n.] sautéed green mung bean (balatong in Batangueño. See balatong)
ginisang munggo – (gi-ni-sàng múng-go) [n.] (same as monggo guisado; see under monggo)
ginti – (hín-tî; Maranao condiment) [n.] roasted grated coconut meat. The meat of coconut is grated then roasted until it becomes dark-brown and emits a nutty aroma. Brown sugar maybe added to make it sweetish. It is used as flavoring in some dishes that calls for nutty flavor, such as tapay, beef randang, etc., or as toppings on several other Muslim (Maranao) delicacies.
ginulat na tulya – (gi-nú-lat na túl-ya) [n.] (see under tulya)
ginumis – (gi-nú-mis) [n.] (same as guinumis)
gisa – (gi-sá; Visayan and Tagalog cooking term) [n.] sautéing. A cooking method wherein the food or ingredients are fried quickly in a pan with a little fat or cooking oil until it emits aroma, browned, half-cooked or partly scorched. Filipinos are fond of sautéed dishes with garlic (crushed, sliced or chopped) and sliced onions. Pounded ginger can also added for more aromatic flavor and to help remove the fishy and fleshy odor of meat, such as in sautéing poultry.
gisado – (gi-sá-do; Visayan and Tagalog cooking term) [adj.] (same as guisado)
gisante – (gi-sán-te; Visayan and Tagalog vegetable; dw Span. guisantes) [n.] sweet pea \green pea (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables)
gisaw – (gi-sáw; Visayan fish) [n.] grey mullet fingerling (see also isda for the list of other fishes)
gising-gising – (gi-sing gí-sing; Nueva Ecija dish) [n.] (same as guising-guising)
golloria – (gol-yór-ya) [n.] (same as gurgurya; see under biskuwit)
gorgorya – (gor-gór-ya) [n.] (same as gurgurya; see under biskuwit)
goto – (gó-to; Tagalog meat part) 1.) [n.] the tripe of ox, cow and carabao (a.k.a. tripa, kalyos, and tripikalyos in Tagalog; libro-libro or mandunggo in Cebuano); 2.) [n.] rice porridge or gruel with stewed tripe
goto – (gó-to; Batangueño porridge) [n.] stewed beef and innards of cow, seasoned and colored red with achuete (annatto).
*goto con garbanzos (gó-to kon gar-bán-sos; Spanish origin) [n.] tripe cooked with garbanzos (chickpeas). (a.k.a callos a la Madrileña)
gramo – (grá-mo) [n.] gram \a unit of weight measurement
grana – (grá-na) [n.] (see in tina).
green mango juice – (grén mang-go dyús) [n.] (see under mangga)
green mango shake – (grén mang-go shék) [n.] (see under mangga)
grilled pusit – (grìld pu-sìt; Tagalog dish; dw Eng. grill + Tag. pusit [squid]) [n.] (see under pusit)
guapple – (gwá-pol) [n.] (see under biyabas)
gua-apple – (gwa-á-pol) [n.] (see under biyabas)
guhit – (gú-hit) [n.] a unit of weight measurement equivalent to 100 grams, represented by a digit or one line in the face of weighing scale.
guhong – (gú-hong; Visayan mushroom) [n.] wild mushroom (a.k.a. uhong in Cebuano)
guinamos – (gi-na-mós) [n.] (same as ginamos)
guinamos na ulo ng baboy – (gi-na-mós na ú-lo nang bá-boy; Palaweño dish) [n.] an appetizer made of diced skin and meat of pig’s head, added with toasted pulverized rice grains and flavored with langkawas. It is then fermented and sautéed before serving.
guinataan – (gi-na-ta-àn; Tagalog sweet delicacy) [n.] (same as ginataan)
*guinataan halohalo (gi-na-ta-àn ha-lò-há-lò; Ilonggo refreshment) [n.] (see under lugaw)
*guinataang curacha (gi-na-ta-àng ku-rát-sa; Zamboanga dish) [n.] (same as ginataang curacha; see under ginataan)
*guinataang saging (gi-na-ta-àng sá-ging) [n.] (same as ginataang saging; see under lugaw)
guinumis – (gi-nú-mis) [n.] a cold refreshment similar to halo-halo (mélange of sweetened fruits, root crops, milk and crushed ice). This is made of cubed gulaman (gelatin), toasted pinipig (pounded green rice grain), coconut cream, white sugar, and plenty of crushed ice. (Also spelled as ginumis)
guisado – (gi-sá-do; Visayan and Tagalog cooking term) [adj.] sautéed \prepared or cooked by sautéing the ingredients. (Also spelled as gisado)
guisadong munggo – (gi-sa-dong múng-go) [n.] (same as monggo guisado; see under monggo)
guising-guising – (gi-sing gí-sing; Nueva Ecija dish) [n.] a spicy mix of thinly sliced or finely chopped Baguio beans, siling labuyo (bird’s eye chili), ground pork, and cooked in coconut cream (also spelled as gising-gising)
gulaman – (gu-lá-man; Tagalog refreshment) [n.] gelatin \jelly \the local version of gelatin that uses agar-agar (red seaweed extract) as its main binding ingredient. Gulaman is available in grocery store in colored bars or powder form. To prepare a gulaman jelly, the gulaman bar is shredded and dissolved in boiling water with sugar. In the case of powdered gulaman, it is added right away into the boiling water. Milk and other flavors maybe added, such as vanilla, pandan, chocolate, chunks of fruits and sometimes nuts. The cooked gulaman jelly is poured on mold and let stand for hours to cool and coagulate, or keep in refrigerator to hasten the coagulation process and become like a gelatin. \flavored seaweed gelatin
*gulaman at buko sa pandan (gu-lá-man at bú-ko sa pan-dan; Tagalog refreshment) [n.] coconut jelly desert flavored with pandan leaf
*Chinese gulaman (tsáy-nes gu-lá-man; Chinese origin) [n.] almond jelly with lychee \a herb jelly
gulaman – (gu-la-mán; Negros seaweed) [n.] (see under guso)
gulay – (gú-lay; Tagalog) [n.] vegetable
*bataw [n.] hyacinth bean
*kabute [n.] mushroom
*espinaka; ispinaka [n.] spinach
*gabi [n.] taro (see also under gabi)
*garbanzos; garbansos [n.] chickpeas
*gisante [n.] sweet pea \green pea
*habitswelas [n.] kidney bean
*kalabasa [n.] squash
*kangkong [n.] swamp cabbage \river spinach \water convolvulus
*kintsay [n.] Chinese celery \Chinese parsley
*koliplor [n.] cauliflower
*koliplower [n.] cauliflower
*kondol [n.] white gourd melon \water gourd \winter melon \wax gourd
*kulitis [n.] Chinese spinach \English spinach
*labanos [n.] radishes \giant white radish \white Chinese radishes
*letsugas [n.] lettuce
*malunggay [n.] horse radish tree \moringa
*mustasa [n.] mustard cabbage \mustard
*okra [n.] okra
*pako [n.] fern \fiddlehead fern
*patani [n.] lima bean
*patola [n.] sponge gourd \angled gourd
*pichay, pitsay [n.] Chinese cabbage \water cabbage
*pipino [n.] cucumber
*puso ng saging [n.] banana heart (see also under puso ng saging)
*repolyo [n.] cabbage
*satsaro [n.] (same as sitsaro)
*sayote [n.] chayote \mirliton pear
*seguidilyas [n.] winged bean
*seleri [n.] celery
*sigarilyas [n.] c \asparagus bean
*singkamas [n.] turnip \yam bean \jicama
*sitaw [n.] string beans
*sitsaro [n.] snow pea \sugar pea \pea shoot \sweet pea pod
*talbos [n.] tops
*talong [n.] eggplant \aubergine (Brit.)
*toge [n.] bean sprout \mung bean sprout \green gram bean sprout
*ubod [n.] pith (see also under ubod)
*upo [n.] bottle gourd \white gourd
gulay – (gú-lay; Bicolano term) [n.] generic term for any kind of vegetable dish cooked in coconut milk or coconut cream. (ginataang gulay in Tagalog; tinunoang utanon in Cebuano; hinatokan na utan in Waray)
gurgurya – (gur-gúr-ya) [n.] (see under biskuwit)
gutob (gu-tób; northern Mindanao fish) [n.] purse-eyed scad (see also isda for the list of other fishes) (matambaka or matangbaka in Tagalog; tolay in Muslim)
guwabano – (gu-wa-ba-nó) [n.] soursop (sc.name: Annona muricata)
guyabano – (gu-ya-ba-nó; Tagalog fruit name; dw Span. guanabana) [n.] soursop (sc.name: Annona muricata) of the custard-apple family, with large, pulpy, acid fruit. This fruit is called graviola in Brazil and guanábana in Puerto Rico and Spain. The fruit has subacid sweet white pulp that when ripe would exude some juice. The tender pulp is eaten raw or used to make fruit drinks, sherbets and ice cream. The flesh or pulp is high in carbohydrates and has considerable amounts of vitamins C, B1, B2, potassium and dietary fiber. Soursop is referred to by some as a miraculous fruit tree. Historically, almost all parts of soursop, from roots to leaves, have been used for centuries by medicine men and native South American Indians in treating heart disease, pulmonary ailment such as asthma, as well as liver problems, rheumatism and arthritis. Preparation could be either by making a plaster of poultice or through decoction (boiling). It is said to be more potent than chemotherapy drugs in killing cancer cells or tumors of all types without side effects. The other parts of the tree is also useful. Its bark, roots and leaves can be made into a tea (soursop tea) and if taken daily as drink for several months it could help eliminate cancer cells and related mass growth. The healing properties of soursop, particularly its being anti-cancer, was said to have been proven by a large pharmaceutical company in the US. Since the 1970’s, this drug manufacturer spent a lot of money for the research which confirmed that soursop is a potent cancer cure. Then, it comissioned a group to formulate a drug that can clone or synthesize the active ingredient of soursop. But when they failed to formulate the synthetic drug they resorted back to the natural fruit. But under the Federal law, being a natural product it is not patentable. Their failure to formulate the synthetic version and for nor acquiring the patent caused them to shelve their entire research and concealed their discovery as they could not have yet get a big profit from it. Hence, no available preparation of drug deriving from soursop is available in the market and pharmacies today. The Philippine Herbal Medicine Organization shared that initial findings of some undergoing studies by medical institutes, universities and other drug manufacturers show that certain compounds and chemicals extracted from soursop leaves, bark, fruits and fruit seeds appear to kill cancer cells while leaving healthy normal cells unharmed. Soursop can also be used in killing bedbugs and head lice, to reduce fever, heal wounds and skin abrasions, prevent scarring of wounds, wet compress for swollen feet and other inflamed parts in the body, and eases rhaumatism and arthritis. The fruit seeds when mixed with soap could be an effective spray againts pests in the farm such as army worms, caterpillars, and leafhoppers. The leaves can also be used to induce sleep by placing some inside the pillows or matress. Its sedative and ranquilizing properties would make you fall asleep with ease. (a.k.a. siko de carabao; guwabana in Cebuano)
gurami – (gu-rá-mi) [n.] gourami, a kind of colorful freshwater fish (see also isda for the list of other fishes)
guso – (gu-sô; Cebuano marine vegetable) [n.] an edible seaweed that looks like a branching corals, It is tender and transparent green in color. Its rubbery textures is succulent and chewy. It is made into salad by blanching it with hot water, then washed or dipped in vinegar with crushed ginger, garlic and sliced tomatoes
*lato (la-tô; Visayan and Tagalog seaweed) [n.] sea grapes. An edible seaweed that looks like a miniature bunch of green grapes. It is translucent tiny globular leaves is filled with slightly briny liquid, mildly sticky and succulently gliding that pops when pressed or squeezed (ar-arosip in Iloko)
*kulot (ku-lòt; Pangaasinense seaweed) [n.] this seaweed (sc.name: Acanthropa specificara) is known to thrive in the coastal waters in Bolinao, Pangasinan. Its appearance looks like a curly strands of black hair though kulot is actually bigger in size than the usual human hair. It looks like the Chinese blackhair seaweed (a.k.a. gulaman in Negros)
*ar-arosip (ar-a-ró-sip; Ilocano seaweed) [n.] (same as the Visayan lato)
*gamet (ga-mèt; Ilocano seaweed) [n.] a locally grown seaweed (sc.name: Porphyra crispata) that is sometimes made into a sheet of dark seaweed wrapper similar to Japanese nori used to wrap certain sushi dishes. The freshly harvested gamet is made into kilawin (salad) by mixing it with vinegar, crushed garlic, and chopped onion.
*or-ormot (or-or-mòt; Ilokano seaweed) [n.] fine dark green seaweed in Ilocos.
*gulaman (gu-la-màn; Negros seaweed) [n.] a variety of seaweed that grows in the seas of Negros. It is similar to kulot of Pangasinan.
*tambalang (tam-ba-lang; Caluya Island, Antique seaweed) [n.] a pale brown guso that grows in water gardens
*ambang (am-bang; norrthern Mindanao seaweed) [n.] a species of soft green seaweed in Cantillan, Surigao del sur. It has a short, straight coral-like branches and can be found in tidal flats (a.k.a. ambalang)
*ambalang (am-bá-lang; northern Mindanao seaweed) [n.] (same as ambang)
*lukot (lu-kòt; Visayan seaweed) [n.] (same as lukot-lukot)
*lukot-lukot (lu-kòt lu-kòt; Visayan seaweed) [n.] (sc.name: Peperomia pellucida) an edible excretion of dungsul (a species of sea cucumber), has green strands that tightly curled up and is commonly mistaken as a kind of seaweed. It looks like strands of tangled green noodles and is succulent, tender, and pliant. (a.k.a. lukot-lukot in Visayan; pansit-pansitan in Tagalog)
*pansit-pansitan (pan-sit pan-sí-tan; Tagalog marine vegetable) [n.] (same as the Cebuano lukot-lukot)(lukot or lukot-lukot in Cebuano)
gusok – (gú-sok; Cebuano meat part) [n.] rib \the long curve bone on the chest and the meat that stick on it. (tadyang in Cebuano)
guwabana – (gu-wa-ba-na; Cebuano fruit name; dw Span. guanabana) [n.] soursop (sc.name: Annona muricata) (see guyabano)