Pinoy Food and Cooking Dictionary - H

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

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h

habanero hot sauce – (ha-ba-ne-ro hát sos) [n.] pepper hot sauce, made of ground habenero pepper, mango puree, water, vinegar, spices and citric acid

habitsuelas – (ha-bìt-tsu-wé-las; Cebuano vegetable; dw Span. habichuelas) [n.] kidney bean (see also utanon for other Cebuano vegetables) (also spelled as habitswelas)

habitswelas – (ha-bìts-wé-las; dw Span. habichuelas) [n.] (same as habitsuelas; see also gulay for other Tagalog vegetables)

hagudila – (ha-gud-di-là; Palaweño fish) [n.] flatfish. (tampal in Tagalog)

hahay – (ha-hay; Ivatan fish) [n.] halfbeak fish (see also in isda for other fishes in the Philippines)

halaan – (ha-la-an; Tagalog mollusk) [n.] a kind of edible clam \mussel

halabos – (ha-la-bós; Tagalog cooking style) [n.] steaming the hipon (shrimps), sugpo (prawns), crabs, or any other edible crustaceans in little amount of water or simply in their own juice, and then stir fried with garlic and butter. To enhance taste and flavor, white soda (such as 7-up, Cali, Sprite, and the like) can be used instead of water.

Halal – (ha-lál; Muslim) [adj.] are foods, drinks, goods, slaughtering, as well as utensils and equipments used by Muslims according to Islamic Law. For Halal food and drinks, they must be produced, prepared, processed and/or stored according to the hygienic dietary practices required by Islamic Law. It requires that food, drinks and other commodities are prepared in the most hygienic manner and should not be viewed as offensive to any religious belief. The basic issue in Halal food production is cleanliness, meaning it must be healthy and free from ‘contamination’ of filthy things or substances as defined in the Quran (a.k.a Koran, the sacred book of Islam). The consumption of Halal foods and goods is compulsory to all Muslims. The food must be permitted, allowed, authorized, approved, sanctioned, lawful, legal, legitimate or licit according to the accepted Islamic Law. It must be ensured that the food produced is absolutely clean and not harmful to human health. Generally, all plants and animals are permitted to be eaten, but not when the meat or substance taken from it is considered a filth, which is forbidden (Haram) in Islamic Laws. It is considered fitlhy if the thing or substance is impure, unhealthy, and dirty. For a Muslim, filth food includes animals that is not slaughtered according to Islamic Laws. Halal animals are slaughtered to express respect to them and to thank Allah for providing the animal as food. Filth or unclean animals would include the following: pig’s meat (pork), as well as its internal organs and fats (lard); blood of animals; carcasses (carrion); dog; carnivorous animals that slash and kill, such as tigers, bears, elephants and other similar animals; birds with claws or that feed by snatching and tearing, such as eagles and other birds that scavenges or is a bird of prey; animals that are permitted to be killed in Islam such as rats, centipedes, eagles, scorpion and other similar animals; also those animals and insects which are forbidden to be killed in Islam, as ants, bees and woodpecker and any other similar animals; and the generally repulsive animals such as lice, flies, maggots and the like. Slaughtering must be performed manually by Muslim of sound mind, mature and that he fully understands the fundamentals and conditions related to slaughtering. If slaughtered by a person who is not a Muslim or by a machine or device not operated by hands, the meat of the killed animal is not considered Halal but is called mubak or slaughtered by a non-Muslim person. Filipino Muslims are practicing the utterance of Bismidlah or the asking of permission to kill and to give thanks to Allah. They would utter Allahu Akbar! a praise to Allah (takbir) and repeat it depending on the number of limbs that the slaughtered animal has, such as that if the animal has two legs, as in the case of chicken or turkey, the utterance is done only twice; and for a cow or goat which has four feet, it is uttered four times. Notably, it is right after the end of the last utterance that the slaugthering or the slashing of the neck would take place. The animal to be slauthered must be live and living in their habitat, healthy and not in the state of stress. The respiratory tract, esophagus (channel for taking in food) and jugular vein must be severed, to assure maximum draining of blood and to offer less suffering to the animal. All slaughtering devices must be sharp and are not made of bones, nails and teeth. The use of sharp and clean slaughtering devices is to assure that the act of slaughtering is quick and not cruel to the animal and that the animal experience minimal pain and stress as much as possible. All types of plants and their products are Halal (permissible) and can be eaten except if poisonous, intoxicated, and harmful to human health. All forms of water are permissible (Halal) and can be taken except if they are poisonous, intoxicating, and harmful to human health. Water mixed with filthy water or food laced with wine and alcohol are also not permissible. Islam forbids the intake of alcoholic and intoxicating drinks such as wines and alcoholic beers. However, not all liquor contains alcohol but not all alcohol is liquor. Alcohol deriving from liquor production processes is Haram (forbidden). Soft drinks (soda) which are made with the same way as the liquor production process either contained a little alcohol or its alcohol has been distilled are Haram for drinking. Soft drinks (soda) which are not made for liquor or any intoxicating drinks and are not produced in the same way as the liquor processes are Halal. Cordials which contain any flavoring substances derived from alcohol for the purpose of stabilizing the soft drinks are allowed to be used as drinks, but only if the alcohol is not made from a liquor production process, and that the quantity of alcohol in the flavors is too little and could not result in drunken condition or any alcoholic side effect. Wine from fermented rice, root crops or fruits is Halal for drinking. Alcohol produced as by products in food production processes is nonfilth and is allowed to be consumed. The use of medicines and fragrances that contains alcohol is also allowed. In storing, displaying and serving Halal goods, it must be placed separately from goods that are non-Halal to prevent mixing or contaminating with filth. Any goods coming in contact with filth or non-Halal materials are considered as filth and Haram (forbidden) to be used or eaten. Moreover, Halal is not only restricted to food and drinks. It includes anything that comes in contact in everyday life, particularly products that are used by Muslim. The forbidden (Haram) would include utensils, equipment and/or machinery which are not free from filthy substances.

halang – (há-lang Cebuano taste) [adj.] peppery hot \spicy hot \hot (a.k.a. mahalang in Cebuano; maanghang in Tagalog; maharang or harang in Waray)

halayang ube – (ha-la-yang ú-be) [n.] (same as haleyang ube)

haleang ube – (ha-le-yang ú-be) [n.] (same as haleyang ube)

haleyang ube – [n.] purple yam pudding \purple yam jam \To prepare purple yam pudding, the ubi (purple yam) is boiled, grated and cooked with milk and sugar until its consistency becomes very thick. The cooked mixture is then shaped in molder, then removed and inverted on a serving plate. The haleyang ube as jam is less dense and its consistency is more than like a pasty jelly, used as spread or fillings in bread, pies, cakes, doughnuts, tarts and other pastries. (also spelled as haleang ube or jaleang ube)

haliging bulak – (ha-li-ging bú-lak; Laguna pastry) [n.] (same as bicho-bicho)

halo – (ha-ló; Cebuano & Waray lizard) [n.] monitor lizard (hawo in Boholano; bayawak in Tagalog; See bayawak)

halo-halo – (ha-lo há-lò; Tagalog refreshment; dw Tag. halo) [n.] the word halo-halo literally means “a mix” referring to the combined several ingredients. Hence, this refreshment is the mélange of sweetened fruits and pulses with milk and lots of crushed ice. A refreshment made of assorted bits and pieces of sweetened fruits and beans mixed in a bowl or cup with lots of finely crushed or shredded ice, added with milk and sweeteners. The most popular ingredients used in conventional halo-halo are the following: gulaman (gelatin), sago pearls, pinipig (pounded green rice grain), kaong (sugar palm), macapuno (glutinous coconut meat), nata de coco (coconut gel), ripe langka (jackfruit), monggo (green gram bean), sweet beans (red beans fermented in sugar), garbanzos (chickpea), ube jam (purple yam jam), leche plan (Filipino-styled custard), evaporated milk, sugar, and of course lots of finely shaved ice. Special halo-halo is the enhanced version of halo-halo topped with a scoop of ice cream and more leche flan and/or ube jam. The first halo-halo may have originated in Pampanga, and was probably influenced by the early Japanese residents in this province who came here while trading way back in 16^th century. The Japanese introduced the mongo and garbanzos in a thick sugar sauce that later on form the basic ingredients for halo-halo. The syrupy beans evolved during the Spanish occupation when locals had their sweet stewed beans mixed with finely shaved ice and was known by its Spanish name as mongo con hielo, a similar cold refreshment, mais con hielo, was also introduced. Then, mélange of sweetened ingredients in shaved ice has followed and became the halo-halo.

*halo-halo roll (ha-lò-há-lò ról; Tagalog dish; dw Tag. halo [mix]) [n.] a roll of meringue white and flavored chiffon as fillings with the coating of icings or custard sauce embedded with bits and pieces of macapuno (lump of glutinous coconut meat), ube (wild yam), kaong (sugar palm), red monggo (red mungbean), langka (jackfruit), pinipig (pounded green young rice grain) and other fruits in season. Served with no ice in it, but best served if cold.

halwan – (hal-wan; Visayan fish) [n.] mudfish, a kind of freshwater fish (see also isda for the list of other fishes) (dalag in Tagalog; arwan in southern Mindanao)

hamon – (ha-món; Spanish origin; dw Span. jamon) [n.] ham \the meat from the upper part of a hog's hind leg (pork thigh) that is salted, dried, smoked, or by any other means of curing meat. (also spelled as jamon)

hamon bulakenya – (ha-món bu-la-kén-ya; Bulaqueña delicacy; dw Span. jamon + name of place Bulacan) [n.] (same as hamon Bulaqueña)

hamon Bulaqueña– (ha-món bu-la-kén-ya; Bulaqueña delicacy; dw Span. jamon + name of place Bulacan) [n.] pork liempo (pork belly) cured by boiling in pineapple juice mixed with pilsener beer. When cooked, it is glazed with melted sugar (also spelled as hamon bulakenya)

hamonado – (ha-mo-ná-do; Spanish origin; dw Span. jamon) [adj.] ham-cured \prepared or cooked like a ham, commonly have a pork in the ingredients and is sweetish in taste.

hamot – (ha-mót; Tagalog rice) [n.] (see under bigas)

hanap – (ha-nàp; Cebuano & Boholano) [adj.] not clear to one’s sight \unclear \hazy \turbid (Malabo in Tagalog, daparap in Waray)

hanlilitik – (han-li-li-tìk; Cebuano crustacean) [n.] (see under sugpo)

hantak – (hán-tak; Waray vegetable) [n.] string bean (batong in Cebuano; sitaw in Tagalog)

haot – (ha-ot) [n.] (see under tuyo)

hapag-kainan – (ha-pàg ka-í-nan; Tagalog furniture) [n.] dining table (see also lamesa) (talad-kan-anan in Cebuano; karan-an in Waray)

hapunan – (ha-pú-nan; Tagalog & Pampangueño (Capampangan) meal) [n.] dinner \supper (panihapon in Cebuano, Boholano, Waray, and Hiligaynon (Ilonggo); pangrabii in Ilocano; panibanggi in Bicolano & Pangasinense; igagabi in Maranao; inggabi in Maguindanaoan; fugak in Ibanag)

harang – (há-rang Waray taste) [adj.] peppery hot \spicy hot \hot (a.k.a. maharang in Waray; mahalang or halang in Cebuano; maanghang in Tagalog; maharang or harang in Waray)

harina – (ha-rí-na; Tagalog; dw Span. harina [flour]) [n.] flour (a.k.a. arina)

*cassava flour (ka-sa-ba fla-wor; dw Eng. cassava + flour) [n.] tapioca \This is the starch or flour produced from cassava tuber. The tuber is peeled, soaked in water, and then grated. The shredded cassava is sun-dried. When dry, it is pounded until pulverized. To remove impurities and toxins, the pulverized cassava is placed in a container filled with plenty of water, stirred and then allowed to settle at the bottom. The settlings are collected and sun-dried again to become flour. (a.k.a gawgaw in Visayas)

*kamote flour (ka-mó-te fla-wor) [n.] sweet potato flour

*gawgaw (gáw-gaw; Visayan flour) [n.] (same as cassava flour)

*sago [n.] sago, as edible starch, is prepared from the pith of the trunk of sago palm. Sago starch is made into noodles, sago balls, refreshment, and monosodium glutamate (MSG) (see also sago)

harog – (ha-róg; eastern Mindanao dish) [n.] carabeef kinilaw (raw dish of carabao meat). It is made of meat and skin of freshly slaughtered carabao that is roasted lightly (half-cooked) then cut and put in vinegar with spices. (see also malasado)

hasaan – (ha-sá-an; Tagalog sharpener) [n.] stone cutlery sharpener \whetstone (bairan in Cebuano)

hasahasa – (ha-sà-há-sà; Tagalog fish) [n.] mackerel, a kind of sea fish (see also isda for the list of other fishes) (anduhaw in Visayan)

hatok – (há-tok; Waray ingredient/ condiment) [n.] the milky white extract from grated or shredded coconut meat. There are two kinds of hatok: the coconut cream and the coconut milk. (see in gata on how to prepare this) (gata in Tagalog; tuno in Cebuano)

hawo – (ha-wó; Boholano lizard) [n.] monitor lizard (see bayawak) (halo in Cebuano; bayawak in Tagalog)

hawol-hawol – (ha-wol há-wol; Cebuano sea fish) [n.] round scad or hard-tail mackerel (see also Tagalog galunggong) (galunggong in Tagalog; muro-muro in Compostela Valley and Davao provinces)

hebe – (hé-be) [n.] (same as hibe)

hebubuyna – (he-bu-búy-na; Cebuano herb) [n.] peppermint \mint (a.k.a. herbabuyna in other Visayan places)

heko – (hé-ko; Tagalog) [n.] sediment of bagoong (fishpaste) or patis (fish sauce) that can be used as condiment in cooking or as dipping sauce, best if.

helado – (he-lá-do; Tagalog term) [adj.] frozen (mituskig sa kabugnaw or tuskig in Cebuano; mitig-a ha kahagkot or simply tig-a in Waray)

helmet – (hél-met) [n.] (see under barbekyu)

herbabuyna – (her-ba-búy-na; Visayan herb) [n.] peppermint \mint (a.k.a. hebubuyna in Cebuano)

hibe – (hí-be) [n.] dried shrimps, usually with its skin peeled off and head removed. If the shrimps are very small, the skin and head would remain intact. (Also spelled as hebe)

hidden talong mix – (hi-den ta-lòng miks; Pangasinan dish) [n.] steamed eggplant mixture, this dish is made of broiled and mashed eggplant, then mixed with shredded carrots, chopped hotdog and pork, spices and seasonings. A hard boiled quail egg is halved and its yolk is removed. The egg is then filled with eggplant mixture, then rolled in uncooked ground glutinous rice with coconut milk and then steam for about 45 minutes. This dish was concocted and won first prize in 2008 cooking fest during the Talong Festival in Villasis Pangasinan. This dish is best paired with malunggay juice.

higado – (hi-gá-do; Ilocano dish) [n.] (same as igado)

hilaw – (hi-láw; Tagalog, Cebuano and Waray term) [adj.] unripe, as in unripe fruit (linghod in Ilonggo)

hilaw – (hi-láw; Tagalog, Cebuano, Ilonggo and Waray term) [adj.] raw \uncooked, as in uncooked meat or any food that are not processed in heat.

hilaw-hilaw – (Cebuano, Boholano & Waray) [adj.] half-cooked (a.k.a. malasado in Cebuano, Boholano, Waray, and Tagalog)

himagas – (hi-má-gas; Tagalog term) [n.] dessert (a.k.a. panghimagas in Tagalog)

hinalo – (hi-ná-lò; Bicolano delicacy) [n.] glutinous rice prepared like the Tagalog palitaw. The ground glutinous rice is mixed with dallangon as its sweetener. The rice dough is rolled into sticks then steamed by dipping it into the boiling coconut milk until hinalo stick emerges back to the surface. The steamed stick is collected then rolled in coconut leaves like suman.

hinatokan – (hi-na-tó-kan; Waray dish) [n.] any dish or cooking flavored with or blended with coconut milk or coconut cream (see also ginataan) (ginataan in Tagalog; tinunoan in Cebuano)

*hinatokan na manok – (Waray dish) [n.] chicken in coconut milk (ginataang manok in Tagalog; tinunoang manok in Cebuano)

*hinatokan na isda – (Waray dish) [n.] fish in coconut milk (ginataang isda in Tagalog; tinunoang isda in Cebuano)

*hinatokan na utan (Waray dish) [n.] any vegetable stewed or simmered in coconut milk (tinunoang utan in Cebuano; ginataang gulay in Tagalog).

*hinatokan na tarong – (Waray (Samar) dish) [n.] eggplant coco dish, its is eggplant cooked with coconut milk

*hinatokan na karabasa (Waray dish) [n.] squash in coconut milk. Squash are cut into cubes then cooked in coconut milk (ginataang kalabasa in Tagalog; tinunoang kalabasa in Cebuano)

*hinatokan na langka (Waray dish) [n.] (same as the ginataang langka; see under ginataan) (ginataang langka in Tagalog; hinatokan na langka in Waray)

hinog – (hi-nóg; Tagalog, Cebuano and Waray term) [adj.] ripe, as in ripe fruit (luto in Hiligaynon or Ilonggo)

hinti – (hín-ti; Maranao condiment) [n.] same as the Tausug’s kinti, a roasted grated coconut meat till it becomes dark in color or lightly burnt and emits its aromatic nutty smell. Then, it is chopped finely and added with some sugar as sweetener. It is used as toppings on some rice cakes or porridge. (kinti in Tausug)

hipon – (hí-pon; Tagalog crustacean) [n.] shrimp (pasayan in Cebuano)

hipong halabos – (hí-pong ha-la-bós; Tagalog dish) [n.] steamed shrimp

hita – (hí-tà; Tagalog meat part/meat cut) [n.] leg, a cut of this meat (paa in Cebuano and Waray)

hito – (hí-tò; Tagalog and Cebuano fish) [n.] freshwater catfish, a kind of freshwater fish. One of the safest kind of fish to consume because it has a very low level of mercury content (see also isda for the list of other fishes) (turagsoy in Ilonggo)

*adobong hito (Tagalog dish; dw Span. adobar [pickle] + Tag. hito [catfish]) [n.] pickled catfish, freshwater catfish is cooked adobo-style (see also adobo)

*lagat na hito (Bulakeño dish) [n.] fried freshwater catfish in sautéed garlic, sliced onion, tomatoes, lots of ginger and alagao leaves.

hiwa – (hi-wà; Cebuano) [n.] a cut or slice of something (tiros in Waray)

*hiwa sa isda; gutod sa isda (Cebuano) [n.] a sliced cut of fish, commonly referring to the crosswise cut of fish (gilit in Tagalog)

*kubiko; eskinado (Cebuano, Waray & Tagalog) [n.] a cubed or diced cut of something, as in cubed vegetable, diced meat, etc.

hojaldres – (o-hál-dres; Spanish origin) [n.] (see under biskuwit)

hongiong – (hong--yong; Cebuano dish) [n.] (same as ngohiong; see under lumpia)

hopia – (hóp-yà; Chinese origin) [n.] pastry with flaky crust, filled with sweetened monggo (mung beans), ube (purple wild yam), pineapple pudding or paste, or pork lard in sautéed onion.

*hopia ahos (Bacolodnon delicacy) [n.] hopia with fillings that is spiced with lots of toasted garlic. \garlic-flavored hopia

*hopia sibuyas (Bacolodnon delicacy) [n.] hopia with fillings that that is spiced with onions \onion-flavored hopia

horno – (hor-nó; dw Span. horno) [n.] oven, particularly referring to the oven used in baking. (a.k.a. hornohan)

hornohan – (hor-nó-han; dw Span. horno) 1. [n.] oven, particularly referring to the oven used in baking. (a.k.a. hurnuhan); 2. [n.] mold \mould (Brit.) (hurnuhan in Tagalog, see hurnuhan)

hototay – (ho-tó-tay; Chinese origin) [n.] a thick wonton soup dish with cutlets of leafy vegetables, thinly sliced carrots, chayote, and bits and pieces of sliced chicken meat or pork, sliced ham, cutlets of liver, split mushrooms, and seafood such as squid rings, mussel, and meat of big fish, peeled shrimps or prawns. Right after cooking and while the soup is still very very hot, a raw egg is cracked, dropped, and quickly mixed. This dish is best served while hot.

hotsilog – (hat-si-lóg) [n.] short for “hotdog, sinangag, at itlog”,” a breakfast meal of steamed or fried hotdog, with sinangag na kanin (fried rice) with pritong itlog-buo (sunny-side-up fried egg). It also has an optional siding of catsup as spread or dipping for the hotdog.

hukhok – (húk-hok; Cebuano nut) [n.] nutmeg shell (see nuez moscada)

hugas bigas – (hú-gas bi-gàs; Tagalog ingredient) [n.] rice washing, the used water in washing rice grains before cooking the rice. It is more often thrown away. However, it can be of use as broth for some soupy dishes, such as in pesa, sinigang, lomi, hototay, etc. (tinil-ogan or kinilisan in Cebuano)

hulagtob – (hu-làg-tob; Waray vegetable) [n.] green or red pepper, as in bell pepper \capsicum (atsal in other Visayan region)

hulmahan – (hur-ma-hán) [n.] mold \mould (Brit.) (a.k.a hornohan in Visayas, hurnuhan in Tagalog)

hulos – (hu-lós; Waray) [adj.] not dry \wet (a.k.a. mahulos in Waray; basa in Tagalog, Cebuano, Boholano & Hiligaynon; dumog in Bicolano; nabasa in Ilocano; iwasan in Maguindanao)

humay – (hu-máy; Visayan staple; dw Vis. humay [rice grain]) 1.) [n.] unhusked rice grains \unmilled rice grain (see also Tagalog palay) (a.k.a. tipasi in Cebuano; butil ng palay in Tagalog; See bugas humay); 2.) [n.] the rice plant (halamang palay in Tagalog)

humamon – (hu-má-mon; Ivatan vegetable) [n.] shoots from the pakpak lawin fern, it is a good and more nutritious substitute for pichay.

humba – (húm-bâ; Visayan dish) [n.] braised chunk of fatty pork \pickled big and fatty slices of pork, preferably pork belly and/or pork knuckle, cooked like an adobong baboy (pickled pork), simmered for a long while until the meat`s oil is extracted and blended with the gravy, and the meat and pork fat is very very tender. Humba is flavored with crushed garlic, peppercorn and laurel leaves to acquire aromatic flavor, and some brown sugar to enhance taste. In some places, such as in northeastern Mindanao, Laguna, and eastern Visayas, tahure (salted bean curd), black beans and peanuts are added in cooking humba. Some local Chinese restaurants in Metro Manila add kinchamsay (dried banana blossom) to this dish.

humok – (hú-mok; Cebuano) [adj.] lacking firmness \not hard \soft \tender (malambot in Tagalog; mahumok in Waray)

humol – (hú-mol; Cebuano) [v.] to soak or to marinate (a.k.a paghumol in Cebuano; babad in Tagalog)

humoy-humoy – (hu-mòy hú-moy; Antique and Aklan) [n.] anchovy. Humoy-humoy is also the name of the dish that use tiny species of translucent anchovy as the main ingredient. The dish is actually the pinaksiw-style in Antique where the tiny anchovies are blanched in boiling vinegar seasoned with spices. The cooked humoy-humoy is served dry with the toppings of fresh onion rings. Anchovy is one of the safest kind of fish to consume because it has a very low level of mercury content (see also isda for the list of other fishes) (bulinaw or mungpong in Cebuano; dilis in Tagalog)

hunit – (hu-nìt; Cebuano) [adj.] chewy (makunat in Cebuano)

hurnuhan – (hur-nu-hán; Visayan cooking utensil; dw Span. horno) [n.] baking pan \molding pan \mold (US) \mould (Brit.) (a.k.a. hulmahan in Cebuano; moldehan in Tagalog)




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.)