Pinoy Food and Cooking Dictionary - IJ

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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i

iba – (i-bâ; Visayan fruit) [n.] camias \bilimbi (Bot., sc.name: Averrhoa bilimbi) \Malay gooseberry (sc.name: Phyllanthus acidus or Cica acida) (see also kamias) (kamias in Tagalog)

ibon – (í-bon; Tagalog) [n.] bird \The birds in general (langgam in Cebuano; tamsi in Waray)

ice cream – [áys krem n.] (same as sorbets)

ice drop – (áys dràp) [n.] popsicle. A flavored confection frozen around a stick. The stick serves as its handle while one is having this frozen delight. It can be of varied flavor and often identified by its color, such as white for buko (young coconut) or milk, yellow for mango, violet for ube (wild yam), green for pandan (screwpine), red for strawberry, and dark brown for chocolate. It can be a bit coarse if pinipig (pounded green rice), peanuts or chocolate bits is added in the ingredients or coating.

ice scramble – (áys is-krám-bol) [n.] a confection made of finely crushed ice like those used in halo-halo (mélange of sweetened fruits, root crops, milk and crushed ice). It tastes sweet because it is flavored with syrup identified by its color as red for strawberry or cherry flavor, yellow for mango, dark brown for chocolate, whitish for milk or cream, and more other flavors. Refined sugar is more often added to increase the level of sweetness.

ig – (ig; Maranao & Maguindanaoan) [n.] water (a.k.a. magig in Maranao; tubig in Tagalog, Cebuano, Hiligaynon (Ilonggo), Bicolano & Waray; danum in Ilocano, Pangasinense, Pampangueño (Capampangan))

igado – (i-ga-dó; Ilocano dish) [n.] braised strips of meat, liver, and other internal organs. Ragout of atay ng baboy (pig’s liver), the liver is cut into strips and marinated in vinegar for a while. Other ingredients include some thin strips of sliced pork, sliced pig’s kidney, heart, lapay & isaw (intestine), strips of kamote (sweet potatoes) or patatas (potato) and thick strips of ginger. Cooking starts with sautéing of chopped onions and garlic (if there’s pork fats, fry it first then use the lard in sautéing), then all ingredients, except the liver are added into the pan. When the color of the ingredients turn opaque, a sign that the stuff are heated well. Then toyo (soy sauce) is added along with some vinegar, peppercorn, bayleaf, and garbanzos (chickpeas). If the soup dries out while simmering, more cups of water is added to continue simmering until the meat is tender. Then the liver is added along with some pieces of siling haba (finger chili). Salt and pepper maybe added to adjust the taste. The liver is the last ingredient to be cooked into the pan as it easily hardens when cooked, the longer it is heated the tougher it becomes. To add a complimenting colorful garnishment, add pre-cooked green peas and sliced carrot when cooking is about to finish. (a.k.a higado or dinaldalem in Iloko)

igagabi – (i-ga-gá-bì; Maranao meal) [n.] dinner \supper (hapunan in Tagalog; panihapon in Cebuano, Boholano, Waray & Hiligaynon (Ilonggo); pangrabii in Ilocano; panibanggi in Bicolano & Pangasinense; inggabi in Maguindanaoan; fugak in Ibanag)

igat – (i-gat; Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao sea fish) [n.] seawater eel. The species of eel found in the sea (see also isda for the list of other fishes) (indong in Cebuano; sili in Hiligaynon (Ilonggo); kasili in Bicolano & Waray; kamidling in Palaweño)

igot – (i-got; Tagalog, Bicolano & Samareño fruit) [n.] (same as lipote)

igu – (i-gù; Pampangueño (Capampangan) utensil) [n.] round bamboo tray, a native tray made of woven bamboo strips (bilao in Tagalog)

ihaw – (í-haw; Tagalog cooking term) [n.] the process of grilling food or the making of inihaw \broiling (a.k.a. ihaw-ihaw in Tagalog; sugba in Visayan)

ihaw – (í-haw; Cebuano term) [n.] slaughtering of animals for its meat (katay in Tagalog)

ihaw-ihaw – (i-hàw í-haw; Tagalog cooking term) [n.] the broiling of fish, meat and other food

ihaw-ihaw – (i-hàw í-haw; Tagalog) [n.] a dining place or restaurant that serves freshly grilled food. The dining guest may choose from the display of skewered food and wait while it is being grilled. Dining guest can have their order as “take out” (to go) or served as meal (dine in) in the eating place. (a.k.a. ihaw-ihawan in Tagalog)

ihaw-ihawan – (i-hàw i-há-wan; Tagalog) [n.] (same as ihaw-ihaw)

iho – (í-ho; Visayan fish) [n.] shark \Shark is one of the kinds of marine animal 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. (pating in Tagalog)

ilimnon – (i-lím-non; Cebuano drink) [n.] (same as the Tagalog inumin) (a.k.a. imnunon in Cebuano; irimnun in Waray).

imbaliktad – (im-ba-lík-tàd; Ilocano dish) [n.] inverted cow’s bile slightly grilled with beef. It is a dish of grilled beef with cow’s bile that would be turned over to one side after it had been broiled for a while on one side. Sometimes, a boiled pig’s brain is added for soft texture. The broiled cow’s bile and beef is serve with dipping sauce made of vinegar, ginger, onions and the optional papait (bitter intestinal juice extract of the slaughtered cow or goat). The broiled cow’s bile and beef can be further cooked by chopping it into small or tiny pieces and add some soup and spices to make a soupy version of imbaliktad. (malasado in Tagalog; harog in Surigao)

imbao – (ím-baw; Visayan bivalves) [n.] (same as imbaw)

imbaw – (ím-baw; Visayan bivalves, also some areas in eastern Mindanao and Zamboanga peninsula occupied by Visayan speaking people) [n.] clam (sc.name: bibalvia sp.), a kind of shellfish with a tender meat that tastes like balut egg. (Also spelled as imbao)

imnunon – (im-nu-nón; Cebuano drink) [n.] (same as the Tagalog inumin) (a.k.a ilimnon in Cebuano; irimnun in Waray).

inaasinan – (i-na-a-si-nán; Tagalog term) 1.) [adj.] salted; 2.) [n.] (same as the Visayan inasin)

inabrao – (i-náb-raw; Ilocano dish) [n.] boiled vegetables, a dish that is made of assorted vegetables cooked in abraw style; vegetable broth (Also spelled as inabraw. a.k.a dinengdeng in Ilocos; bulanglang in central and southern Luzon; las-oy in Cebuano; law-oy in western Leyte)

inabraw – (i-náb-raw; Ilocano dish) [n.] (same as inabrao)

inadobo – (i-na-dó-bo) [adj.] cooked adobo-style.

inadobo – (i-na-dó-bo) [n.] any dish cooked adobo-style.

inagom – (i-ná-gom; Bicolano delicacy) [n.] a delicacy made from cassava, corn, and young coconut

inangit – (i-na-ngìt) [n.] (same as suman inantala)

inartem – (i-nar-tém; Ilocano delicacy) [n.] collective name for all pickled fruits

inasal – (i-na-sál; Visayan dish) [n.] a roasted whole meat of pig, chicken, cow, etc. or a barbecued large cut of meat in spit \roasted meat (see also litson) (a.k.a. litson)

*inasal nga baboy [n.] roast pig

*inasal nga karneng baka (Cebuano dish) [n.] roast beef (a.k.a. asado)

*inasal manok (Ilonggo dish) [n.] roasted chicken, a garlic-annatto roast chicken

*inasal na manok (Ilonggo dish) [n.] (same as inasal manok)

inasin – (i-na-sìn; Visayan process of preserving food) 1.) [adj.] salted; 2.) [n.] salted fish, salted meat, or any food preserved using lots of salt. \The process of preserving fish, meat, or vegetables by adding or spreading lots of salts, or burying the food in salt. (inaasinan in Tagalog)

inasin – (i-na-sìn; Mt. Province preserved meat) [n.] heavily salted pork or pig’s belly, purposely done this way to preserve and store the meat for months.

inasnan – (i-nás-nan; Tagalog cooking term) 1.) [adj.] anything that is preserved by salting; 2. [n.] the food or ingredient that is preserved or stored by salting.

inday-inday – (in-day ín-day; Negrense delicacy) [n.] steamed glutinous rice with grated coconut.

indong– (in-dong; Cebuano sea fish) [n.] seawater eel. The species of eel found in the sea (see also isda for the list of other fishes) (igat in Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao; sili in Hiligaynon (Ilonggo); kasili in Bicolano & Waray; kamidling in Palaweño)

inggabi – (i-ga-gá-bì; Maguindanaoan meal) [n.] dinner \supper (hapunan in Tagalog; panihapon in Cebuano, Boholano, Waray & Hiligaynon (Ilonggo); pangrabii in Ilocano; panibanggi in Bicolano & Pangasinense; igagabi in Maranao; fugak in Ibanag)

inihaw – (i-ní-haw; Tagalog cooking term) [adj.] cooked by broiling \broiled \cooked by placing directly or very very close to the red-hot embers.

inihaw – (i-ní-haw; Tagalog dish) [n.] any broiled or grilled fish or meat. It is commonly served with sidings of calamansi (Philippine round lime) with toyo (soy sauce) and the option of vinegar with pounded cloves of garlic, pieces of whole siling labuyo (red or green bird’s eye chili), chopped tomatoes and onions. Actually, inihaw is any food that is cooked by grilling or broiling, and it includes certain kinds of fruit and vegetables such as plantain bananas, ear of corn, eggplant (aubergine in Brit.), okra, as well as rootcrops like kamote (sweet potato), patatas (potato), and kamoteng kahoy (cassava tuber). (sinugba in Visayan)

*inihaw sa uling (Tagalog) [adj.] char-grilled \charcoal-broiled (sinugba sa uling in Cebuano)

*inihaw na bangus (Tagalog and Pampangueño dish) [n.] grilled milkfish, stuffed with chopped tomatoes and onions; the Pampangueño version is stuffed with finely chopped or shredded meat of milkfish seasoned with spices

*inihaw na dalag at buro (Central Luzon dish) [n.] grilled mudfish and fermented rice

*inihaw na hito at burong hipon (Pampangueño dish) [n.] grilled freshwater catfish with shrimp paste

*inihaw na isda (Tagalog dish) [n.] grilled or broiled fish. A freshly caught fish is cooked over hot embers. Wrapping the fish while grilling or broiling would help prevent the fish from getting burned or from sticking on the grill. The fish maybe wrapped in tin foil sheet to retain its moisture when cooked, or wrapped in banana leaves for aromatic flavor. Mango leaves can be used as an alternative if the fish is not too big, and for a more aromatic flavor. If you do not want to wrap your fish, you may simply baste your fish with small amount of cooking oil or melted margarine to prevent it from sticking on the grill. (sinugbang isda in Cebuano)

*inihaw na tahong (Tagalog dish) [n.] grilled green mussel

*inihaw na liempo (Tagalog dish) [n.] grilled thin slices of marinated pork belly

*inihaw na talong (Tagalog dish) [n.] grilled eggplant, served with burong hipon

*inihaw sa dalag at buro (Central Luzon dish) [n.] mudfish and fermented rice

*inihaw sa parilya (Tagalog cooking term) [adj.] cooked by grilling \grilled

*inihaw sa uling (Tagalog cooking term) [adj.] char-grilled \charcoal-broiled

inipit – (i-ní-pit; Bulakeño delicacy) [n.] cake sandwich \a two-layered sponge cake sandwiching a custard filling and topped with a dusting of refined or powdered sugar. This cake sandwich is cut into bars or squares of bite-size pieces. The custard filling now has varying flavors such as buko (milky white), chocolate (brownish), pandan (yellow green), orange, ube (violet), etc.

inipit – (i-ní-pit; Tagalog term) [adj.] sandwiched \inserted in between

init – (í-nit; Tagalog and Cebuano) [adj.] hot \warm (a.k.a. mainit in Tagalog and Cebuano; paso or mapaso in Waray; napudot in Ilocano; mapali in Pampangueño (Capampangan); ampetang in Pangasinense; mayao in Maranao; mayaw in Maguindanaoan; mala in Subanon)

inon-on – (i-nón-on; Bicolano dish) [n.] (same as the Tagalog paksiw; see under paksiw)

insarabasab – (in-sa-ra-bá-sab; Ilocano dish) [n.] grilled marinated pork. It is a pork loin or shoulder butt cut of the pork, marinated in calamansi (Philippine round lime), garlic and salt then grilled over an open fire. Referred to as the Ilocano version of sisig.

inti nga ube kapok – (ín-ti nga ú-be ka-pók; Mindanao delicacy) [n.] small cake made of gawgaw (cassava flour or tapioca), sprinkled on top with grated coconut meat.

inubaran – (i-nu-ba-rán; Ilonggo dish) [n.] cuts of chicken meat cooked in coconut cream and coconut milk, with chopped ubad or banana stalk pith

inukulan – (i-nu-kú-lan) [n.] taro leaf stuffed with crab`s meat and shredded meat of young coconut fruit

inuman – (i-nú-man) [n.] a drinking session, usually refers to a social gathering where wine or any alcoholic beverage is served \drinking spree.

inumin – (i-nú-min; Tagalog drink) [n.] something to drink \a drink \In a meal or snack, it refers to the water, soda, coffee, tea, refreshment, etc. being served as the drink. In inuman (drinking session), it refers to the wine or beverage that is being served (imnunon in Cebuano; irimnun in Waray).

inun-onan – (i-nùn ó-nan; Cebuano dish) [n.] fish cooked in vinegar with crushed garlic, ginger, and the optional laurel leaf, peppercorn (whole or crushed), small amount of cooking oil (vegetable oil, lard, or pork oil), and pepper or chili. Using pure vinegar (unmixed with water) could soften the bones of the fish, thus making it chewable like the bones of a canned sardines; while oil is sometimes added to moistened the outside of the fish preventing them to stick together, so it would be easy to pick them out from the pot one by one (see also paksiw) (paksiw, pinaksiw in Tagalog; piyalam in Tausug)

*inun-onan nga bangus – (Visayan dish) [n.] milkfish cooked in vinegar, with crushed

*inun-onan nga mangko – (Visayan dish) [n.] (same as the Tagalog paksiw na tulingan; see under paksiw) (sinaing na tulingan in Batangas

*inun-onan nga humoy-humoy– (Antique dish) [n.] inun-onan using humoy-humoy as the fish ingredient. When cooked, the soup is removed and the anchovies is served dry. It is necessary to separate the humoy-humoy immediately from the soup when cooked to prevent the tiny fish from disintegrating. In serving, the cooked anchovies are put in first to the bowl. If soup is desired, pour some into the bowl. The soup is reheated separately when hot soup is desired.

*inun-onan nga bulinaw – (Leyte dish) [n.] inun-onan using bulinaw as the fish ingredient. A scoop of anchovies is placed in banana leaf. The leaf is then folded into a triangular packet then immersed in vinegar with the usual spices and seasoned with salt. Cooking is done by moderately boiling the dish. When cooked, the packet is removed from the vinegar soup and served dry. The aromatic flavor of the banana leaf makes this dish more inviting to eat.

inuruban – (i-nu-ró-ban; Tarlaqueño delicacy) [n.] (see under pinipig)

inutak – (i-nú-tak; Pateros and Taguig delicacy) [n.] baked coconut milk and rice pudding topped with coconut cream \To make this soft and creamy pudding, you need one kilo of white sugar, kakang gata (pure coconut cream, no water added, extracted from 5 grated matured coconut fruits), galapong (rice dough) from a ground mixture of 3 cups ordinary white rice and 2 cups malagkit (glutinous) rice, half teaspoon of vanilla flavoring (or any choice of other flavoring), and 2 glassess of water. Mix all the ingredients, and half of the coconut cream (set aside the other half for the topping), in a big kawali (pan). Cook on medium fire and continue stirring until mixture becomes viscous and eventually coagulate to become a pudding. Remove from fire and set aside. Prepare the llanera (an oval-shaped aluminum molder) or any baking pan and line it with thin layer of oil or butter. Fill the llanera with some of the cooked pudding, then press it flat and pour some of the remaining coconut cream as topping. Bake until topping turns golden brown. People in Pateros and Taguig eat inutak while it is still warm (better if still hot, fresh from the oven) and topped with cold ice cream.

inutokan – (i-nu-to-kán; Visayan dish) [n.] a roll or packet of taro leaf or banana leaf stuffed with crab`s brain and shredded meat of young coconut fruit or soft thick meat of not-so-mature green coconut fruit

inutuken – (i-nu-tu-kén; Tarlaqueño dish) [n.] chopped pig’s head and its brain, cooked in plenty of garlic, some vinegar, and crushed peppercorn.

ipitan – (i-pí-tan; Batangueño chicken) [n.] (see under manok)

ipon – (í-pon; Pangasinense fish) [n.] goby fry, a kind of sea fish that thrives during rainy season (biyang dagat or bonor in Pangasinense, bunog in Cebuano)

iraid – (i-rá-id; Leyte and other Visayan delicacy) [n.] cassava or sweet potato stick with molten caramel inside. This delicacy is made of finely grated kalibre (cassava tuber) or kamote (sweet potato) molded into a flat stick filled with molten caramel or the mixture of coconut cream and sugar, then rolled and wrapped in wilted banana leaf, the ends are folded and tied with strip of banana leaf, and finally it is cooked in steam until iraid becomes tender and gooey.

irimnun – (i-rím-nun; Waray drink) [n.] (same as the Tagalog inumin) (imnunon or ilimnon in Cebuano).

isaw – (í-saw; Tagalog meat part) [n.] intestine (a.k.a. bituka in Tagalog; tinai in Cebuano and Waray)

*crispy isaw (Tagalog) [n.] deeply fried intestine of chicken

isaw ng manok – (i-saw nang ma-nók; Tagalog delicacy) [n.] (see under barbekyu)

isda – (is-dâ) [n.] fish, in general

*mga isda [n., pl.] fishes

*isda sa bato (Cebuano) [n.] referring to all varieties of fishes that lives under or around the rock in the sea. These fishes are more fishy in smell and taste than pelagic fish \rock fish

*agumaa (Cebuano) [n.] club mackerel

*alumahan (Cebuano) [n.] Indian mackerel

*alupihang dagat (Tagalog) [n.] flatfish \soles \halibut \flounder

*ambuhotan (Cebuano) [n.] sea cow

*anduhaw (Visayan) [n.] Indian mackerel \club mackerel \striped mackerel

*angkal (Cebuano) [n.] tiny black shrimp

*apahap (Tagalog) [n.] seabasss \barramundi (Australian)

*arayu (Ivatan) [n.] dolphin fish (not dolphin but dolphin fish)

*aryayaw (Ilokano) [n.] (English name not available)

*ayungin (Tagalog) [n.] silver perch

*asohos (Tagalog) [n.] whiting

*babayu (Ilokano) [n.] large banded barracuda

*bagi (Cebuano) [n.] unicorn fish

*bakalaw (Cebuano) [n.] codfish \cod

*bakoko (Tagalog) [n.] sea bream

*balila (Cebuano) [n.] hairtail

*balo (Cebuano) [n.] garfish \needlefish

*balyena [n.] whale

*banagan (Cebuano) [n.] spiny lobster

*banak (Cebuano) [n.] grey mullet \mullet

*bangsi (Visayan and Mindanawanon) [n.] flying fish

*bangus [n.] milkfish

*barakuda [n.] barracuda

*bariles (Cebuano) [n.] tuna

*bartuniko (Cebuano) [n.] chub

*barunday (Cebuano) [n.] rounded sardine

*barungoy (Cebuano) [n.] flying fish \sailfish

*betilya (Tagalog) [n.] emperor fish.

*bilason (Cebuano) [n.] caesios

*bilong-bilong [n.] big flat fish \sole

*bilong-bilong (Cebuano) [n.] moonfish

*bisugo (Tagalog) [n.] goatfish \threadfin bream \ribbon-finned nemipterid

*biya (Tagalog) [n.] goby

*biyang dagat (Pangasinense) [n.] goby fish

*bonor (Ilocano) [n.] goby fish

*boriring (Cebuano) [n.] triggerfish \puffer fish

*bulan-bulan (Cebuano) [n.] tarpon fish \megalops

*bulik (Cebuano) [n.] brown wild-caught tiger

*bulidao (northern Luzon) [n.] matured pigek fish in Mindanao (see in pigek)

*bulgan (Ilonggo) [n.] seabasss

*bulinaw (Cebuano) [n.] anchovy \long-jawed anchovy

*bunog (Cebuano) [n.] goby fish

*buray-buray (Cebuano) [n.] angel fish

*buriring (Cebuano) [n.] puffer fish

*buriwan (Bicolano) [n.] eel

*butete [n.] triggerfish \pufferfish \globefish \swellfish \plectognath fish

*butingting (northern Luzon) [n.] juvenile pigek fish in Mindanao (see in pigek)

*chabita (Tagalog) [n.] moonfish

*dalagang bukid (Tagalog) [n.] yellow tail fusilier

*danggit (Visayan) [n.] rabbit fish with white dots

*dapa (Tagalog) [n.] Indian halibut \tongue sole

*dapang kawayan (Palaweño) [n.] flatfish \halibut \sole

*dibang (Ivatan) [n.] flying fish \sailfish

*diladila (Palaweño) [n.] flatfish

*dilis (Tagalog) [n.] anchovy

*diwit-diwit (Cebuano) [n.] hairtail

*dolpin [n.] dolphin

*dorado [n.] el dorado fish \dolphin fish (not dolphin but dolphin fish)

*dugong [n.] sea cow

*espada [n.] swordfish \scabbardfish \beltfish

*galunggong babae (Tagalog) [n.] hard-tail mackerel

*galunggong lalaki (Tagalog) [n.] round scad. muro-aji (Jap.)

*ginatasan (Cebuano) [n.] stonefish

*gindara (Tagalog) [n.] oilfish or escolar

*gindara (Ilonggo) [n.] blue and black marlin

*gurami [n.] gourami

*gutob (northern Mindanao) [n.] purse-eyed scad

*hagudila (Palaweño) [n.] halibut \flatfish \sole

*halwan (Cebuano) [n.] mudfish

*hasahasa (Tagalog) [n.] short-bodied mackerel

*hahay [n.] halfbeak fish

*hawol-hawol (Cebuano) [n.] round scad or hard-tail mackerel

*hito [n.] freshwater catfish

*humoy-humoy (Antique and Aklan) [n.] anchovy

*iho (Cebuano) [n.] shark

*indong (Cebuano) [n.] seawater eel. The species of eel found in the sea (see also isda for the list of other fishes)

*ipon (Ilocano) [n.] goby fish

*igat (Tagalog, Pampangueño (Capampangan), Pangasinense, Ilocano, Maranao and Maguindanao) [n.] seawater eel. The species of eel found in the sea

*isdang lawin (Tagalog) [n.] flying fish

*isdang loro (Tagalog) [n.] parrot fish

*japayuki [n.] mackerel

*kabayo (Tagalog) [n.] (same as dorado)

*kalangkao (Palaweño) [n.] flatfish \halibut \sole \flounder4

*kamidling (Palaweño) [n.] seawater eel. The species of eel found in the sea

*kanduli (Tagalog) [n.] salmon catfish

*kapak (Tagalog) [n.] grey mullet

*karpa [n.] carp

*kasili (Cebuano) [n.] freshwater eel \river eel

*kasili (Bicolano & Waray) [n.] seawater eel. The species of eel found in the sea

*katambak (Cebuano) [n.] snapper \red snapper \Malabar red snapper

*kidyampaw (Cebuano) [n.] stingray \rayfish

*kitong (Cebuano) [n.] spadefish

*kiyampaw (Cebuano) [n.] stingray \rayfish

*kuakit (Cebuano) [n.] southern velvet shrimp

*kubotan (Cebuano) [n.] cuttlefish

*kugita (Cebuano) [n.] octopus

*kugtong (Cebuano) [n.] jewfish, a kind of seabasss

*labahita (Tagalog) [n.] surgeonfish or unicorn fish

*laniw (Cebuano) [n.] hairtail

*lapu-lapu [n.] grouper fish \spotted grouper

*lawlaw (Cebuano) [n.] fimbriated sardines (see also sardinas)

*litik-litik (Cebuano) [n.] slipper lobster

*loro (Tagalog) [n.] parrot fish

*lukon (Cebuano) [n.] lobster \prawn

*lumod (Cebuano) [n.] dolphin

*mahimahi (Tagalog) [n.] (same as dorado)

*malasugui (Tagalog) [n.] black or white marlin

*malatindok (Visayan) [n.] mackerel scad \carangoid fish

*mameng [n.] Napoleon wrasse \humphead Napoleon wrasse

*mamsa (Cebuano) [n.] jack fish

*managat (Visayan and Mindanawanon) [n.] perch fish

*managat (Tagalog) [n.] snapper

*managat (Ilonggo) [n.] mangrove jack

*mangagat (Tagalog) [n.] local seabass \barramundi (Australian)

*mangko (Cebuano) [n.] tuna bonito

*manla (Cebuano) [n.] crawfish

*martiniko (Tagalog) [n.] a spiny, hardy but tasty fish

*marungoy (Cebuano) [n.] flying fish \sailfish

*matambaka (Tagalog) [n.] (same as matang baka)

*matang baka (Tagalog) [n.] purse-eyed scad

*matang pesa (Tagalog) [n.] local seabass \barramundi (Australian)

*matumbok (Tagalog) [n.] sailfish

*mayamaya [n.] red snapper \red snapper \Malabar red snapper

*molmol (Cebuano) [n.] parrot fish

*mongpong (Cebuano) [n.] anchovy fry

*mulamula (Cebuano) [n.] sunfish

*mungit (Cebuano) [n.] surgeon fish

*muong (Cebuano) [n.] cardinal fish

*muro-muro (Compostela Valley and Davao provinces) [n.] round scad \hard-tail mackerel

*nukos (Cebuano) [n.] squid

*pagi [n.] manta or sting ray \ray

*palos (Tagalog) [n.] freshwater eel \river eel

*pampano [n.] pompfret either silver or black

*pandawan (Cebuano) [n.] el dorado fish

*pangga (Ilonggo) [n.] cream dory fish \Mekong catfish, sutchi catfish, striped catfish, or cream dory.

*pansat (Cebuano) [n.] prawn \lobster \scampi \tiger prawn

*papang sinilas (Palaweño) [n.] sole \flatfish

*pasapasa (Cebuano) [n.] manta ray \devil ray \birds of the sea

*pasayan (Cebuano) [n.] shrimp

*pating (Tagalog) [n.] shark

*pesang isda (Tagalog) [n.] local seabass \barramundi (Australian)

*pigek (Mindanao) [n.] Mesopristes cancellatus (see pigek)

*piranha [n.] piranha

*plapla [n.] big freshwater tilapia, bigger than one kilogram a piece

*pompano [n.] yellow wax pomfret

*potpot (Cebuano) [n.] ponyfish \small flat fish

*pugita (Tagalog) [n.] octopus

*pusit (Tagalog) [n.] squid

*putian [n.] white shrimp

*puyo (Bicolano) [n.] perch fish

*rompe kandado (Cebuano) [n.] barracuda

*salay-salay (Tagalog) [n.] smooth-tailed trevally

*salmon [n.] salmon

*samaral [n.] rabbit fish with big orange lines

*sapsap (Cebuano) [n.] small flat fish \sole \ponyfish

*sardinas [n.] sardine \pilchard

*siganid (Tagalog) [n.] rabbit fish

*sili (Hiligaynon (Ilonggo)) [n.] seawater eel. The species of eel found in the sea (see also isda for the list of other fishes)

*sinarapan [n.] (sc.name: Mistichthys luzonensis) one of the world`s smallest vertebrate and later the smallest commercial fish in the world, found only in Lake Buhi and nearby lakelets in Camarines Sur, Philippines

*suahe [n.] pink shrimp \greasy back shrimp

*suati [n.] white shrimp in pond

*sugpo [n.] tiger prawn \prawn

*sulid (Cebuano) [n.] caesios

*takla (Cebuano) [n.] slipper lobster

*talakitok (Tagalog) [n.] bumpnose trevally

*tamarong (Cebuano) [n.] short-bodied mackerel

*tambakol [n.] skipjack tuna \yellow fin tuna

*tamban (Cebuano) [n.] sardinella \Indian sardine (see also sardinas)

*tambasakan (Cebuano) [n.] mudskipper

*tambiki (Palaweño) [n.] flatfish \halibut \flounders

*tampal (Southern Luzon and Palawan) [n.] flatfish \soles (tongue sole) \halibuts (Indian halibut) \flounders

*tampal poki (Southern Luzon) [n.] (same as tampal)

*tanguigue [n.] Spanish mackerel \kingfish (US)

*tangigi [n.] (same as tanguigue)

*tanige [n.] (same as tanguigue)

*tatampal (Palawan) [n.] flatfish \halibuts \soles \flounders

*tawilis (Tagalog) [n.] Bombon sardines (see also sardinas) endemic to Taal Lake

*tilapya; tilapia [n.] tilapia \St. Peter`s fish

*tolay (Muslim) [n.] purse-eyed scad

*tsabita (Tagalog) [n.] moonfish

*tuna [n.] tuna

*ulang (Cebuano) [n.] giant freshwater prawn

*vahuyo (Ivatan) [n.] yellow tuna

isdang lawin – (is-dàng lá-win; Tagalog fish) [n.] flying fish \sailfish (see also isda) (marungoy or barungoy in Cebuano and other Visayan places; dibang in Ivatan)

isdang loro – (is-dang ló-ro; Tagalog fish) [n.] parrot fish. Same as the Visayan molmol (see molmol) (a.k.a. loro in Tagalog; molmol in Visayan)

isol – (í-sol; Cebuano and Ilonggo meat part) [n.] the meat part of any bird’s tail, commonly referring to the fowl’s tail (a.k.a. iwi in Ilonggo; tiwi in Waray)

*isol sa manok [n.] chicken tail \chicken bottom \chicken ass

ispinaka – (is-pi-ná-ka; dw Span. espinaca) [n.] (same as espinaka)

istaring – (is-ta-ríng; Visayan root crop) [n.] taro

itak – (i-ták; Tagalog bladed weapon) [n.] bolo, or machete like large knife that is long and pointed metal blade and is very sharp (razor-like) on one side. Butchers and cooks used it in chopping, cutting and slicing meat, while farmer’s used it in cutting and slashing plants and in splitting bamboo and woods. A typical example of itak is the weapon used by Andres Bonifacio, the katipunero, in their uprising against the Spanish soldiers, as can be seen now in his statues and images all over the country. (sundang in Cebuano)

itag – (í-tag; Ilocano [Central Luzon] preserve) [n.] salted pork \pork cured in salt \chunks or big slices of pork is cured in salt for days, even months, before it is smoked and air dried to draw out the delectable taste. The longer the meat is salted and cured, the more palatable it becomes and more expensive it sells in the local market. This is the Ilocano (particularly in Central Luzon) version of Christmas ham. The cured meat is grilled and served with cooked rice. (See more under etag)

itik – (í-tik; a waterfowl in Pateros, Metro Manila) [n.] mallard duck, the kind of duck that lays the eggs used in making balut (bebe in Visayan and Mindanawanon)

itlog – (ít-log; Tagalog, Cebuano, Ilocano, Hiligaynon (Ilonggo)) [n.] egg (ebun in Pampangueño (Capampangan); bunay in Waray; itnol in Pangasinense; orak in Maranao; leman in Maguindanao; ep-plog in Kalinga)

*itlog manok [n.] chicken egg

*itlog bebe [n.] duck egg

*itlog pato [n.] wild duck egg

*itlog ng bayawak (Tagalog) [n.] monitor lizard egg

*itlog ng pawikan [n.] sea turtle egg, it is round similar to ping pong balls and is very salty. Its shell is leathery soft and remains tender and pliable even when boiled.

*ebun a barag (Pampagueño) [n.] monitor lizard egg (see also ebun)

*mga itlog ng isda (Tagalog) [n.] roe \fish egg

*bihod (Cebuano, Boholano; Waray, Hiligaynon (Ilonggo)) [n.] roe \fish egg (also spelled as bihud)

*budi (Maguindanaoan) [n.] roe \fish egg (bodi or mga itlog nga isda in Maranao; bugi in Ilocano)

*itlog Bisaya [n.] native egg from Visayas, particularly referring to an egg laid by a free-range native hen

*itlog Tagalog [n.] native egg from Tagalog region, particularly referring to an egg laid by a free-range native hen

*itlog maalat (Pateros delicacy) [n.] salted duck’s egg (see itlog na pula)

*itlog na maalat (Pateros delicacy) [n.] salted duck’s egg (see itlog na pula)

*itlog na pula (Pateros delicacy) [n.] red salted duck egg. The process of making salted egg starts by picking fresh duck eggs (at least one to three days old), then wash them thoroughly with soap. When cleaned, set aside and prepare the “clay and salt solution.” To make the solution, mix 1 kilo of salt to 1 kilo of clay. However, before mixing, cooked the clay first for 1 hour to kill the bacteria. When mixing the salt and clay, add a little amount of water to make it a bit viscous. Then wrapped the eggs with clay and put them in a container such as a wooden box, never use plastic. When filled, cover the container then allow to stand for 21 days (3 weeks) for the coated eggs to have oil. It is in this stage that the saltiness is slowly soaking into the eggs. After 21 days of storage, removed the eggs from clay and wash the eggs thoroughly with soap and water then cook them for at least 4 hours. To hide the ugly stains and discoloration of the eggshell, the cooked egg is dipped and tinted well in red or fuchsia dye called grana. The red color would also make the salted egg easy to identify from the unsalted eggs. (a.k.a. itlog maalat; itlog na pula)

*bibingkang itlog [n.] (see under bibingka)

*piniritong itlog [n.] fried egg

*piniritong bunay (Waray dish) [n.] fried egg

*nilagang itlog; itlog nilaga (Tagalog) [n.] boiled egg

*nilapwaang itlog (Cebuano) [n.] boiled egg

itlog na nilaga – (it-log ni-lá-gâ; Tagalog cooked egg) [n.] boiled egg (a.k.a. nilagang itlog in Tagalog; nilapwaang itlog in Cebuano)

itnol – (it-nól; Pangasinense) [n.] egg (see also itlog)

*itnol na sira (it-nol na si-rá; Pangasinense 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; 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)

I.U.D. – (ay-yu-dé) [n.] (see under barbekyu)

iwasan – (i-wa-sàn; Maguindanaoan) [adj.] not dry \wet (a.k.a. hulos in Waray; basa in Tagalog, Cebuano, Boholano & Hiligaynon; dumog in Bicolano; hulos or mahulos in Waray; in Ilocano; nabasa in Ilocano)

iwi – (i-wì; Ilonggo meat part) [n.] chicken tail (isol in Cebuano; tiwi in Waray; See isol)

iwik – (í-wik; Benguet slaughtering tool) [n.] a sharply pointed wooden stake that is used in piercing the sacrificial native pig, commonly performed in a traditional ritual feast or cañao in Benguet.

J

ja – (dya; Sulu delicacy) [n.] a rice fritter made of ground rice batter that is poured using a coconut shell perforated with tiny holes. The rice batter would pass through these tiny holes and directly into the heated pan with oil and is immediately fried. The net-like fritter is then removed from the pan, drained of excess oil and rolled for serving.

jacobina – (ha-ko-bí-na; Bulakeño biscuit) [n.] (see under biskuwit)

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

jamon – (ha-món; Spanish origin; dw Span. jamon) [n.] ham (also spelled as hamon)

*jamon china (ha-món tsáy-na; Chinese origin; dw Span. jamon + name of country: China) [n.] salty Chinese ham. The ham is processed by boiling in brine then cooked in beer mixed with pineapple juice. When cooked, it is glazed with melted sugar (either torched sugar or melted caramel).

*jamon de bola (ha-món de bó-la; Spanish origin; dw Span. jamon [ham] + bola [ball]) [n.] sweet, smoked lean meat ham with a round shape and usually glazed with caramel

*jamon de sierra (ha-món de si-yé-ra; Spanish origin; dw Span. jamon [ham] + sierra [mountain range]) [n.] a well cured Spanish ham that is traditionally served in small rectangular shapes.

*jamon en dulce (ha-món en dúl-se; Spanish origin; dw Span. jamon [ham + dulce [candy]) [n.] sugar-glazed ham. The processed ham is glazed with caramelized sugar.

*jamon en funda (ha-món en pún-da; Spanish origin; dw Span. jamon [ham] + funda [pillowcase]) [n.] ham that is wrapped in small cloth pouch or sack that looks like a pillowcase.

*jamon serrano (ha-món se-ra-no; Spanish origin; dw Span. jamon [ham] + sierra [mountain range]) [n.] a Spanish ham processed during winter season and is cured by airing it with the mountain breeze.




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.