Pinoy Food and Cooking Dictionary - K

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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k

kaaplod – (ka-áp-lod; Visayan taste) [n.] acridity (kaaskad in Tagalog)

kaaskad – (ka-as-kàd; Tagalog taste) [n.] acridity (kaaplod in Visayan)

kababayan – (ka-ba-bá-yan) [n.] a kind of small yellowish cupcake that is a little moist and the center is bulging.

kabajo – (ka-ba-jô; Boholano & Surigaaonon) [n.] same as the coconut grater called kabayo in Tagalog & Cebuano (see kabayo).

kabaya – (ka-bá-ya; Ivatan leaf) [n.] a leathery dark leaves of breadfruit variety commonly used as plates for picnic and fiestas in Batanes

kabayawa – (ka-ba-yá-wà; Surigao del sur fruit) [n.] (same as dayap)

kabayo – (ka-ba-yò; Tagalog, Cebuano & Waray) [n.] the traditional manually operated coconut grater, so called kabayo because you have to mount on it as if you are riding a horse (see also kagoran) (kabajô in Boholano & Surigaonon)

kabayo – (ka-ba-yò; Tagalog fish) [n.] dolphin fish (not dolphin but dolphin fish) (see also isda) (a.k.a dorado or mahi-mahi in Tagalog; arayu in Ivatan)

kabkab – (kab-kab; Leyte delicacy) [n.] cassava wafer \cassava crisp \This is made of harinang kalibre (cassava flour or tapioca) added with dash of salt and sugar. Then little amount of water is added while mixing until mixture becomes a thick viscous batter. A scoop of the produced batter is spread thinly into a big flat circle (as wide as that of dining plate) on a sheet of banana leaf and sundried till it stiffen and becomes a hard wafer similar to kiping in Tayabas, Quezon. The sundried wafer is then fried in deep cooking oil till the wafer is crisp and golden or light brown and has plenty of tiny bubble-like blisters.Overcooked or burnt wafer is when it is dark orange or brown in color. A burnt kabkab would taste bitter. The crisp deep-fried cassava wafer is then removed from the pan and topped with a spread or streak of latik syrup (sugar and coconut milk syrup).

kabog – (ka-bòg; Cebuano & Negrense grains) [n.] a variety of dawa (millet) that is small, rounded, and dark (see also dawa) (dawa in Cebuano)

*budbod kabog (búd-bud ka-bóg; Visayan delicacy) [n.] (see under budbod)

kabog – (ka-bòg; Cebuano flying mammals) [n.] any of the big species of large bat \fruit bat \flying fox (sc.name: Pteropus vampyrus) \golden-crowned flying fox that is also known as giant fruit bat (sc.name: Aceroden jubatus). The meat of huge bat is considered one of exotic food in the Philippines, often served as sumsuman (appetizer) in inuman (drinking session).

*Mindoro stripe-faced fruitbat = (n.) (Sc.name: Styloctenium mindorensis) a fruit bat in the locality of western Mindoro and is found only in the Philippines. Identified by its three white stripes splashed across a face in a black beard surrounded by orange hair. This orange bat is now an endangered species of flying fox

kabongbong – (ka-bóng-bong; Tawi-tawi delicacy) [n.] (Same with the taajil of Sulu; See taajil)

kabute – (ka-bu-té; Tagalog fungi) [n.] mushroom (ulaping or waping in Cebuano)

kabuting kidlat – (ka-bu-ting kid-lát; Tagalog fungi) [n.] a species of mushroom that often seen sprouting or growing on the soil after a fulmination of thunderbolt or a very violent blast of lighting.

kadios – (kad-yos) [n.] (same as kadyos)

kadyos – (kad-yos; Cebuano vegetable) [n.] pigeon pea pod (sc.name: Cajanus cajan). Visayan black-eyed beans (see also utanon for other Cebuano vegetables) (also spelled as kadios or cadios)

kagang – (ká-gang; Visayan crab) [n.] dry land crab \a species of crab that lives in tunnel-like burrowing on dry land, or hides in crevices under the big rocks. In Marinduque, an island south of Luzon and adjacent to central Visayas, kagang are caught and served as delicacy on Lenten season. Live kagang has a very thick dark blue to black colored shell, and has two large pincers (one on the left front side and another on the right side); but when cooked, the shell turns into fiery red or red-orange.

kagikit – (ka-gí-kit; Mindanao dish) [n.] sautéed mudfish \the mudfish is steamed then its flesh is flaked and sautéed in garlic, ginger and sibuyas dahon (spring onion or scallion leaves).

kagoran – (ka-go-rán; Cebuano kitchen tool) [n.] coconut shredder \coconut scraper \shredder of coconut meat \the traditional manually operated coconut grater are fondly called kabayo because you have to mount or straddle on a low small wooden bench as if you are riding a horse. The bench is installed with a blade of sharp iron grater with small jagged teeth around the edge. It is attached on the front end of the bench. Some old kagoran even designed to look like a horse complete with its four feet. The meat in halved coconut shell is continuously scrubbed hard against the tongue of the metal grater until all the meat are shredded off. It took several minutes to finish the job and it requires muscular power and dexterity to perform. Nowadays, some shredders in the public market and food manufacturers are mechanically operated with the use of electric motor. A protruding serrated spearhead-like grater is rapidly rotated by a rubber belt directly attached to the electric motor. Grating is done by pressing the halved coconut shell against the rotating grater until the whole coconut meat in the shell are shredded off. Shredding is done fast in few seconds. (kudkuran in Tagalog)

kagumkom – (ka-gúm-kom; Cebuano) [adj.] crisp \crunchy (malutong in Tagalog and Pampangueño; tagumkom in Boholano; makarubkarub or maragumo in Waray; nasarangsang in Ilocano; mahagpok in Hiligaynon (Ilonggo); maragsik in Bicolano; masalangsang in Pangasinense; kega in Maranao; matitik in Maguindanaoan)

kaimito – (ka-i-mí-to; Tagalog fruit) [n.] star apple (see also prutas) (also spelled as kaymito and a.k.a. kainito in Tagalog; kayomito in Cebuano)

kaing – (ka-ing; Tagalog basket) [n.] a deep and large basket made of woven wicker, rattan or bamboo strips. Usually, it has two small handles on opposite sides of the brim for easy handling and lifting when the basket is already filled with goods. Kaing is used to hold and transport agricultural products such as fruits and vegetables. (bukag in Cebuano)

kainito – (ka-i-ní-to; Tagalog fruit) [n.] (same as kaimito)

kakan sa maito – (ka-kán sa ma-i-tu; Maranao) [n.] snack (merienda or meryenda in Tagalog, Cebuano Waray; minidal in Tagalog & Pampangueño (Capampangan); merindal in Bicolano; kakan sa paidu in Maguindanaoan)

kakan sa paidu – (ka-kán sa pa-i-du; Maguindanaoan) [n.] snack (merienda or meryenda in Tagalog, Cebuano Waray; minidal in Tagalog & Pampangueño (Capampangan); merindal in Bicolano; kakan sa maito in Maranao)

kakang gata – (ka-káng ga-tà; Tagalog ingredient) [n.] (see under gata) (a.k.a. unang piga in Tagalog; espesong tuno in Cebuano)

kakanin – (ka-ka-nìn; Tagalog delicacy) [n.] native sweet delicacies, referring to all native desserts made with rice, corn starch, cassava flour (tapioca), root crops, fruits and other locally grown harvest. A typical kakanin is conventionally made of various variety of glutinous rice or the regular rice commonly used in cooking, either whole grained or ground, as well as starch from cassava (tapioca) and corn (cornstarch). These are commonly blended with coconut milk and sweetened with sugar, and are commonly steamed, baked, or fried. (kalan-on in Visayan)

kakaw – (ka-káw; Tagalog delicacy) [n.] cacao (sc.name: Theobroma cacao), a tree that bears fruits that sprout on its trunk and branches, the shape of its fruit is the legendary origin of the bottle of famous soda Coca Cola. \seeds from the fruit of cocoa tree. (a.k.a. cacao)

*cacao = (n.) the seeds from the fruit of cocoa tree is used in making chocolate for sikwate (hot chocolate) beverage and producing medicinal oil called cebo de macho (cacao oil). The seeds are fermented, peeled, dried, roasted then ground to produce oily paste of chocolate that would quickly harden when exposed in cool or cold temperature and melt under hot or high temperature. Cacao was introduced in the Philippines in 1670 by a Spanish mariner. Southern Mindanao (Davao and Cotabato provinces) is the biggest cacao-producing area in the country, followed by CALABARZON (the provinces of Cavite, Laguna, Batangas, Rizal, and Quezon)

kakaniz – (ka-ka-níz; Ivatan dish) [n.] cuttlefish picadillo, a popular local cuttlefish dish in Batanes.

kalabasa – (ka-la-bá-sà; Tagalog and Cebuano vegetable; dw Old Span. calabaza) [n.] squash \pumpkin (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables) (karabasa in Waray)

kalabaw – (ka-la-báw) [n.] carabao \Philippine water buffalo \water buffalo (sc.name: Bubalus bubalis). This beast of burden is known to be the national animal of Filipinos. It has a big rounded body, slow moving but powerful. It pulls the farmer’s plow in the field and carries goods from farm to house or to the market, and at times it is slaughtered for its delectable red meat called carabeef.

*carabao milk candy (ka-ra-báw meylk kén-di) [n.] a candy bar that is made from carabao’s fresh milk, added with some sugar, cooked by boiling and simmered until it solidifies. This candy is known to have been produced in eastern Leyte, Bulacan, and in Cagayan Valley. (a.k.a. pastillas de carabao)

*pastillas de carabao (pas-til-yas de ka-ra-báw) [n.] (same as the carabao milk candy)

*carabao milk mozzarella cheese (ka-ra-báw meylk mo-sa-rél-ya) [n.] (see under keso)

kalabaw kilawin – (ka-la-báw ki-la-wín; Ilocano dish) [n.] (see under kilawin)

kalamansi – (ka-la-mánsi) [n.] (same as calamansi)

kalamay – (ka-lá-may) [n.] (same as calamay; see calamay)

kalamunggay – (ka-la-múng-gay; Visayan vegetable) [n.] horse radish tree \moringa (see also utanon for other Cebuano vegetables) (malunggay in Tagalog; kamunggay in Boholano)

kalan – (ka-lán; Tagalog kitchen ware) [n.] stove made of molded clay (similar to what is used in pottery) or cement and is fueled by charcoal or firewood. It could also be a metallic kitchen stove fueled with pressurized kerosene or liquefied petroleum gas (LPG) in a tank. (tak-angan or lutoan in Cebuano)

kalangkao – (ka-lang-kaw; Palaweño fish) [n.] flatfish. (tampal in Tagalog)

kalan-on – (ka-lán-on; Cebuano) [n.] food (a.k.a. pagka-on in Cebuano; karan-on in Waray; pagkain in Tagalog)

kalawag – (ka-la-wág; Maranao spice) [n.] yellow ginger (see Tagalog dilaw)

kalayo – (ka-lá-yo; Cebuano, Hiligaynon (Ilonggo), Bicolano and Waray) [n.] fire \flame (kayo in Boholano; apoy in Tagalog, Ilocano & Pangasinense; kayayo in Surigaonon; api in Pampangueño (Capampangan); apoi in Maranao; upoy in Maguindanao; ebbut in Yakan)

kalbangaan – (kal-ba-ngá-an; Cebuano) [adj.] the stage when the fruit is half green (unripe) and half ripe, wherein the flesh is quite soft but still crunchy like that of a kalbangaan nga kapayas (see under kapayas) \not so ripe \almost ripe (manibalang in Tagalog; & Boholano; kalabao in Waray)

kalburo – (kal-bú-ro) [n.] calcium carbide, a powdery substance or chemical often used to hasten the ripening of fruits such as bananas, mangoes, and tomatoes.

kaldero – (kal-dé-ro; dw Span. caldero [caldron]) [n.] cooking pot, particularly referring to a deep cylindrical mettalic pot with a handle and removable cover. (Also spelled as caldero)

kaldereta – (kal-de-ré-ta; Spanish dish; dw Span. caldereta [stew]) [n.] spicy mutton or goat stew. The main ingredients are made of choice cuts of mutton (meat of lamb), or goat meat. The meat is marinated in vinegar with salt and pepper. Then remove meat from the marinating sauce and briefly and quickly fry in oil to seal in the flavors. Next, sauté the half-fried meat with garlic and onion. Afterwards, add water and stew the sautéed meat well. When stewed, add the rich tomato sauce and spice with slices of green and red bell peppers, ground peppercorn, crushed garlic and salt to taste. Liver sauce maybe added to enhance consistency and flavor of the sauce. Hot chili can also be added for sharper tanginess (for milder hotness, use finger chili). This savory dish is of Spanish origin, the name is derived from the Spanish word caldero, which means a “cooking pot” where the stewing is commonly done. Beef, chicken and meat of big fish can also be used in cooking kaldereta. (Also spelled as caldereta)

*kalderetang baka (kal-de-ré-tang bá-ka) [n.] kaldereta that uses beef as the main meat ingredient (a.k.a. beef caldereta)

*kalderetang manok (kal-de-ré-tang ma-nòk) [n.] a kaldereta using chicken meat instead of goat’s meat. (a.k.a. chicken caldereta)

kalibre – (ka-líb-bre; Cebuano root crop) [n.] cassava tuber (sc.name: Manihot esculenta). The Tausug-style of cooking cassava tuber makes the tuber last for weeks without spoiling. (bulanghoy or balinghoy in Boholano; kamoteng-kahoy in Tagalog; balanghoy in Waray; piyutu in Tausug; kamanting in Badjao)

kalkag – (kal-kag; Ilonggo preserved) [n.] dried tiny shrimps. The tiny shrimps are lightly salted and sun-dried intact with its shell. It is used in flavoring pancit and in making kalkag flavored rice.

kalo-kalo – (ka-lo-ka-ló; Ilonggo dish) [n.] (same as kalo-kalo bihon; see under sinangag) (a.k.a. sinangag na bihon)

kalo-kalo bihon – (ka-lo-ka-ló; Ilonggo dish) [n.] (see under sinangag). (a.k.a. kalo-kalo or sinangag na bihon)

kaluto – (ka-lú-tò; Bulaqueño term) [n.] the recipe (a.k.a. niluto in Cebuano; potahe in Tagalog)

kamakaon – (ka-ma-ká-on; Visayan) [n.] being eatable \edibleness \edibility \palatableness \palatability

kamaniang – (ka-mán-yang; Pampangueño dish) [n.] sautéed shrimps with cutlets of sitaw (string beans) and chopped or cubed kalabasa (squash).

kamansi – (ka-mán-si; Cebuano fruit) [n.] seeded breadfruit tree and its fruit (sc.name: Artocarpus camansi,  Blanco)

kamanting – (ka-man-ting; Badjao rootcrop) [n.] the uncooked cassava tuber (a.k.a. kalibre nga hilaw or balanghoy in Cebuano; kamoteng kahoy in Tagalog)

kamaru – (ka-ma-rú) [n.] (see camaru)

kamarus – (ka-ma-rús; Mindanawanon rice) [n.] an indigenous variety of rice that grows and is cultivated in some places in Mindanao.

kamatis – (ka-má-tis; Tagalog and Cebuano vegetable) [n.] tomato (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables)

kamatsili – (ka-màt-tsi-lí) [n.] (same as camachile) (see camachile)

kamay – (ká-may; Visayan sweet condiment) [n.] (same as muscovado)

kamayan – (ka-má-yan; Tagalog) [n.] hand-to-mouth style of eating \eating with bare hands \eating with the fingers \The dining style of Filipinos wherein the diner would use his fingers in picking food and feeding the mouth. No spoon, fork or chopstick used. Of course, one has to wash his hands well before and after engaging a kamayan dining (kinamot in Visayan)

kamias – (kam-yas; Tagalog fruit and souring agent) [n.] bilimbi (sc.name: Averrhoa bilimbi) \Malay gooseberry (sc.name: Phyllanthus acidus or Cica acida) \camias. Kamias is used as alternative souring agent in making sinigang (fish or meat in sour broth) and as substitute for vinegar in cooking paksiw (fish or meat cooked in vinegar) and the Central Luzon version of pangat dish (fish in sour broth). The kamias fruit can also be made into jelly or spread by steeping it in sugar syrup cooked slightly over low fire. The fruit is also used in cleaning hands from stains and fishy odor, as well as in whitening or removing stains on fabric, such as tablecloth or napkin stained with sauce. (also spelled as kamyas in Tagalog; iba in Cebuano and Waray)

kamidling – (ka-mid-ling; Palaweño 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; indong in Cebuano; sili in Hiligaynon (Ilonggo); kasili in Bicolano & Waray)

kamote – (ka-mó-te; dw Span. camote) [n.] sweet potato, a kind of root crop (also spelled as camote; wakay in Ivatan)

*kamote cue (ka-mó-te kyú; dw Span. camote, Eng. cue) [n.] fried sweet potato, coated with caramelized sugar. Chunks or slices of sweet potatoes are fried deeply in cooking oil. When the potatoes are almost cooked, grains of sugar is sprinkled on the sweet potatoes. The heat of frying will melt the sugar to become a caramel and stick around the kamote. When done, the coated pieces are removed from the frying pan and skewered in bamboo stick.

*kamote fries (dw Span. camote, Eng. fry) [n.] fried sweet potato stick

kamoteng-kahoy – (ka-mo-teng ká-hoy; Tagalog root crop) [n.] cassava (sc.name: Manihot esculenta). (kalibre in Cebuano; bulanghoy or balinghoy in Boholano; balanghoy in Waray; piyulu in Tausug)

kamunggay – (ka-múng-gay; Boholano vegetable) [n.] moringa (see kalamunggay)

kamyas – (kám-yas; Tagalog fruit and souring agent) [n.] (same as kamias)

kanduli – (kan-dú-lì; Tagalog fish) [n.] salmon catfish (see also isda for the list of other fishes) (tabangongo in Sorsogon)

kandingga – (kan-díng-ga; Quezon province dish) [n.] (see under bopis)

kanela – (ka-né-la; Spanish origin; dw Span. canela [cinnamon]) [n.] (same as canela)

kangkong – (kang-kong; Tagalog vegetable) [n.] swamp cabbage (sc.name: Ipomoea aquatica) \river spinach \water convolvulus, a kind of leafy vegetable (see also gulay for other Tagalog vegetables) (tangkong in Cebuano and Waray)

*adobong kangkong (a-do-bong kang-kong; Tagalog dish) [n.] river spinach cooked in vinegar and soy sauce with garlic and pepper (adobong tangkong in Visayan)

*talbos ng kangkong (Tagalog vegetable) [n.] swamp cabbage tops, a kind of leafy vegetable (ganas sa tangkong in Cebuano)

*crispy kangkong (kris-pe kang-kong; Tagalog dish; dw Eng. crisp + Tag. kangkong [swamp cabbage]) [n.] leaf of swamp cabbage dipped in batter and fried deeply in cooking oil until it turns dark green and the batter to a crisp creamy-colored coating.

kanin – (ká-nin; Tagalog staple) [n.] cooked rice \steamed rice \boiled rice \a milled or hulled rice grains cooked in boiling water and simmered until all the water is absorbed by the grains, the amount of water should be enough to make the grains squashy soft. The ratio of water with the rice grain is often one is to one (1:1), but for laon, wagwag and brown rice grains, double the water because these varieties of rice would absorb a lot of water. (see also nilun-ag) (a.k.a. sinaing na kanin in Tagalog; kan-on, nilun-ag, dinun-ag or luto in Cebuano; kan-on in Waray)

*pasong (Maguindanaoan) [n.] cooked rice in conic banana leaf (see pasong)

*pater (Maranao) [n.] cooked rice with viand, wrapped in banana leaf (see pater)

*pastel (Maguindanaoan) [n.] cooked rice topped with viand, wrapped in banana leaf (see pastel)

*puso (pu-sô; Visayan steamed rice) [n.] rice in heart-shape or diamond-shape woven palm. (see puso)

*tamu (ta-mù; Sulu and Zamboanga cooked rice) [n.] rice in woven ball of palm commonly used in Muslim’s satti dish. (see tamu)

kaning lamig – (ká-ning la-mìg; Tagalog staple) [n.] cold cooked rice \old cooked rice \leafover rice (a.k.a. malamig na kanin or lumang kanin in Tagalog; bahaw in Cebuano, Boholano and Waray)

kan-on – (kan-on; Cebuano & Waray staple) [n.] cooked rice \steamed rice (see also nilun-ag) (a.k.a. linun-ag nga kan-on or luto in Visayan; kanin in Tagalog; tinuon in Waray; See in kanin on how it is cooked)

kansi – (kan-si; Ilonggo dish) [n.] soupy dish of boiled marrow-rich cow`s leg bone mixed with leafy vegetables. (bulalo in Tagalog & Batangueño; See bulalo)

kaong – (ka-óng) [n.] sugar palm

kapak – (ka-pák; Tagalog fist) [n.] grey mullet (see also isda for the list of other fishes) (banak or gisaw in Visayas)

kapayas – (ka-pá-yas; Cebuano fruit) [n.] papaya (sc.name: Carica papaya). (papaya in Tagalog)

*kapayas nga dalag (Cebuano) [n.] papaw \pawpaw

*kalbangaan nga kapayas (kal-ba-ngá-an nga ka-pá-yas; Cebuano) [n.] half green (unripe) and half-ripe papaya. The stage of papaya fruit that is about to ripen, that is still crunchy and oozes with sap. A bite and chew of it would produce a crackle. (papaya manibalang or manibalang na papaya in Tagalog)

kape – (ka-pé) [n.] coffee

*kapeng barako (ka-pèng ba-rá-ko; Batangueño coffee) [n.] liberica coffee, a variety of coffee grown in the mountain ranges of Batangas province and even in some areas in the mountainous part of Cavite province. The beans or seeds of its ripened fruit is peeled, dried, then carefully and slowly roasted black. To make the beverage, the roasted beans are ground then brewed to become the famous aromatic and flavorful bitter-tasting drink known as the kapeng barako of Batangas.

*kapeng makapal (ka-pèng ma-ka-pál; Caviteño coffee) [n.] coffee Liberica (sc.name: Coffea liberica, L.) commonly called as “Cavite Barako” and registered as CvSU Barako (NSIC 2007 CF L01) with the National Seed Industry Council (NSIC) of the Bureau of Plant Industry. This variety is characterized by a very strong pharmacological taste and flavor, larger berries, flowers, and leaves than those of other varieties.

*Cavite barako (ka-bí-te ba-rá-ko; Caviteño coffee) [n.] (same as kapeng makapal)

*kapeng manipis (ka-pèng ma-ni-pís; Caviteño coffee) [n.] coffee Robusta (sc.name: Coffea canephora, L.) registered under the name CvSU Robust (NSIC 2007 CF R07) with the National Seed Industry Council (NSIC) of the Bureau of Plant Industry. This variety is characterized by large, umbrella-shaped growth when pruned, thin leaves, yields heavy cluster of berries, and is resistant to pests and diseases.

*kape de motit (ka-pè de mo-tìt; Ilocano coffee) coffee made from motit’s droppings of coffee beans that are not digested, collected and processed just like any ordinary coffee bean. \civet cat coffee

*kapeng alamid (ka-pèng a-lá-mid; Tagalog coffee) (same as kape de motit)

*barako (ba-rá-ko; Batangueño coffee) [n.] (same as kapeng barako)

*kape’t gatas (ka-pèt gá-tas; Tagalog coffee mix) [n.] coffee with milk \café au lait \café latté \cappuccino

*civet coffee = (n.) coffee made from beans collected from the droppings of a civet cat. The bean are from the ripe coffee beans that were previously swallowed by the civet cat and fermented in its stomach. Civet coffee has sweetish and musky aftertaste, and it is considered the most expensive coffee drink in the world

*café au lait = 1 (n., French) a beverage made by mixing coffee with an equal part of hot or scalded milk \coffee with milk; 2. (n., Italian) espresso coffee blended with steamed milk \coffee with milk

*cappuccino = (n., Ital.) espresso coffee mixed with steamed milk, stirred vigorously to produce a thick froth, and sometimes sprinkled on top with ground cinnamon or powdered chocolate

kappukan – (ka-pú-kan; Ilocano dish) [n.] (see under kilawin)

karabasa – (ka-ra-bá-sâ; Waray vegetable) [n.] squash \pumpkin (kalabasa in Tagalog and Cebuano)

karagamoy – (ka-ra-gámoy; Bicolano palm) [n.] (same as romblon)

karahay – (ka-ra-háy; Tagalog cooking ware) [n.] (same as kawali) (see kawali)

karamay – (ka-rá-may; Ilocano vegetable) [n.] small yellow tomato grown in Ilocos

karamelo – (ka-ra-me-lo; Tagalog candy; dw Span. caramelo [candy]) [n.] (same as caramel) (pa-ri-yá; Maranao vegetable) (see under asukal)

karan-on – (ka-rán-on; Waray) [n.] food (pagka-on or kalan-on in Cebuano; pagkain in Tagalog)

karasa – (Waray taste) [adj.] delicious \taste good \delectable (a.k.a. marasa in Waray; lami or lamian in Cebuano and Boholano, masarap in Tagalog; namit in Ilonggo; masiram or manamit in Bicolano)

kare-kare – (ka-ré ka-ré; Pampangueño dish) [n.] oxtail in peanut stew \This spelling is used in Tagalog, but actually it is spelled as care-care in Pampanga because there is no “k” in Capampangan dialect (see care-care)

*kare-kareng buntot (ka-re ka-rèng bún-tot; Central Luzon dish) [n.] oxtail in peanut annatto sauce

*kare-kareng dagat (ka-re ka-rèng da-gat) [n.] kare-kare consisting seafood instead of oxtail.

karinderia – (ka-rin-dér-ya; Tagalog; dw Span. carenderia) [n.] a small eatery or restaurant that sells already cooked dishes, budget meals, snacks, and refreshments. (also spelled as carinderia)

karmelitos – (kar-me-li-tos; Visayan sweet) [n.] caramel candy

karmelo – (kar-me-lo; Visayan sweet) [n.] caramel

karnaba – (kar-na-ba; Visayan fruit) [n.] (see under saging)

karne – (kar-ne; dw Span. carne [meat]) [n.] meat

*karneng baboy (Tagalog) [n.] pork

*karne sa baboy (Cebuano) [n.] pork

*karne han baboy (Waray) [n.] pork

*karne sa baka (Cebuano) [n.] beef

*karneng baka (Tagalog) [n.] beef

*karne han baka (Waray) [n.] beef

*karne sa nati pa nga baka (Cebuano) [n.] veal

*karne ng batang baka o kalabaw (Tagalog) [n.] veal

*karne sa kabaw (Cebuano) [n.] carabeef (Phil. English)

*karne han karabaw (Waray) [n.] carabeef (Phil. English)

*karneng kalabaw (Tagalog) [n.] carabeef (Phil. English)

*karne sa kabayo (Cebuano) [n.] horsemeat

*karne ng kabayo (Tagalog) [n.] horsemeat

*karne han kabayo (Waray) [n.] horsemeat

*karne sa karnero (Cebuano)

*karne ng tupa (Tagalog) [n.] mutton

*karne han karnero (Waray) [n.] mutton

*karne sa kordero o tupa nga karnero (Cebuano) [n.] lamb

*karne ng anak o bata pa na tupa (Tagalog) [n.] lamb

*karne sa kanding(Cebuano) [n.] goat`s meat

*karne ng kambing (Tagalog) [n.] goat`s meat

*karne han kanding [n.] goat`s meat

*karne sa nati nga kanding (Cebuano) [n.] cabrito

*karne ng anak o bata pa na kambing (Tagalog) [n.] cabrito

*karne sa usa (Cebuano) [n.] venison

*karne ng usa (Tagalog) [n.] venison

*karne han usa (Waray) [n.] venison

*karne sa iro (Cebuano) [n.] dog meat

*karne ng aso (Tagalog) [n.] dog meat

*karne han ido (Waray) [n.] dog meat

*karne sa manok (Cebuano) [n.] chicken \chicken meat \poultry

*karneng manok (Tagalog) [n.] chicken \chicken meat \poultry

*karne han manok (Tagalog) [n.] chicken \chicken meat \poultry

*bihag; binihagan (Cebuano & Waray) [n.] the meat of cock that was defeated or killed in a cockfight.

*talunan (Tagalog) [n.] the meat of cock that was defeated or killed in a cockfight.

*paa sa manok (Cebuano) [n.] drumstick \chicken leg

*hita ng manok (Tagalog) [n.] drumstick \chicken leg

*karne sa itik o pato (Cebuano) [n.] duck

*karne ng itik o pato (Tagalog) [n.] duck

*karne sa pabo (Cebuano) [n.] turkey

*karne ng pabo (Tagalog) [n.] turkey

*karne sa pugo (Cebuano) [n.] quail

*karne ng pugo (Tagalog) [n.] quail

*karne sa baki (Cebuano) [n.] frog

*karne ng palaka (Tagalog) [n.] frog

*karne han pakla (Waray) [n.] frog

*lomo (Cebuano & Tagalog) [n.] loin \tenderloin

*aba (Cebuano & Waray) [n.] brisket \breast meat

*petso (Cebuano) [n.] brisket \breast meat

*pig-i; karne likorang paa sa baboy (Cebuano) [n.] ham

*pigi ng baboy; hamon (Tagalog) [n.] ham

*apapangig (Cebuano) [n.] the jaw part of fish or animal

*panga (Tagalog) [n.] the jaw part of fish or animal

*libro-libro; mandunggo (Cebuano) beef tripe \the tripe of cow

*goto; tripa; kalyos; tripikalyos (Tagalog) [n.] the tripe of ox, cow and carabao

*alingo (Cordillera) [n.] native black pig’s meat in Cordillera

*ginaling nga karne (Cebuano) [n.] ground meat

*giniling na karne (Tagalog) [n.] ground meat

*giniling nga karne (Waray) [n.] ground meat

*puro nga hiniwa nga unod, walay sagol nga bukog o tambok (Cebuano) [n.] fillet

*purong hiniwang laman (Tagalog) [n.] fillet

*hinagpatan nga karne sa isda; purong unod sa isda (Cebuano) [n.] fish fillet

*purong laman ng isda na inalisan ng tinik (Tagalog) [n.] fish fillet

*hinagpatan nga purong unod han isda (Waray) [n.] fish fillet

*puro unod nga karne nga manok (Cebuano) [n.] chicken fillet

*purong laman ng karneng manok (Tagalog) [n.] chicken fillet

*hinagpatan nga purong unod han manok (Waray) [n.] chicken fillet

*tinadtad nga karne nga sinagolan og hiniwahiwa nga utanon (Cebuano) [n.] minced meat

*tinadtad na laman na hinaluan ng hiniwahiwang gulay (Tagalog) [n.] minced meat

*botcha [n.] (same as double-dead meat; see also double-dead meat)

*double-dead meat [n.] the meat of animals that died of disease, accident or force of nature, then butchered to be sold for consumption without undergoing the proper sanitary inspection and permit. The meat of double-dead animals is called botcha in Philippine street lingo, derived from the English word “botched,”which means “foul up or done in a defective manner.” It is illegal to sell botcha or double-dead meat in the Philippines.

karne norte – (kar-ne nór-te; Western origin; dw Span. carne [meat] + norte [north], “Carne Norte” is probably a brand name) [n.] corned beef \canned salted beef \Corned beef is made of finely shredded beef brisket, the meat of choice which is the fibrous, tough muscle located in the belly between the cow's front legs, though bottom round (the rounded part of the thigh of beef, between the rump and the leg) can also be used. The name “corned” was coined by early westerners with reference to the kind of salt used in salting that was so coarse that it was the size of corn kernels. Originally, the term “to corn” refers to the process of making the brine for preserving the meat for several weeks. The corning mix also used saltpeter (potassium nitrate) as additional preservative aside from the salt, and spices. In the Philippines, corned beef are cooked by sautéing with crushed garlic and slices of onion rings. The dish is enhanced by adding tiny cubes of patatas (potato) and greenpeas while still in the process of sautéing the spices beforehand and simmered for a while with the beef fats, allowing the potatoes to tender. Sautéed corned beef is also used as palaman (filling) in bread such as pandesal or pan americano (sliced loaf bread)

karot – (ká-rot; Tagalog and Cebuano vegetable; dw Eng. carrot) [n.] carrot (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables)

karpa – (kár-pa) [n.] carp, a kind of freshwater fish with colorful skin

karyoka – (kar-yó-ka) [n.] (same as carioca)

kaserola – (ka-se-ró-la) [n.] casserole, a deep cooking pot with a cover. It is often made of thin stainless or aluminum metal. The big-sized casserole is installed with handles on opposite sides. It is used for boiling or heating soupy dish as its thin sheet of metal could fastly heat the liquid. For some eateries, kaserola is used in storing or displaying dishes for easy and fast reheating aside from being a presentable pot on the stall.

kasili – (ka-sí-li; Cebuano, Boholano, Waray & Hiligaynon (Ilonggo) freshwater fish) [n.] (sc.name: Synbranchus bengalensis) fresh water eel \river eel. (see also the Tagalog palos)

kasilyo – (ka-síl-yo; Caviteño chess) [n.] (see under keso)

kasim – (ká-sim) [n.] shoulder butt cut of pork

kasing-kasing – (ka-sìng-ká-sing; Cebuano, Boholano, Hiligaynon (Ilonggo), and Waray meat part) [n.] heart. In Philippine cooking, it refers to the heart of slaughtered animals, used as ingredient like meat in cooking. (puso in Tagalog, Ilocano, Bicolano, Pangasinense, & Maranao; atey in Yakan; pusu in Pampangueño (Capampangan); puso or pusung in Maguindanaoan)

kaskaron – (kas-ka-rón; Tarlaqueño delicacy) [n.] sticky rice ball filled with young coconut \The galapong (sticky rice dough) is cut into pieces and molded into balls. The balls is then filled with shredded young coconut meat, then cooked by dipping in boiling sugarcane molasses.

kastanyas – (kas-tán-yas; dw Span. castaña) [n.] (same as castañas)

kastanyo – (kas-tán-yo; dw Span. castaño) [n.] the chestnut tree

kastanyog – (kas-tán-yog; dw Span. castaña [chestnut nut] + Tag. niyog [coconut]) [n.] (same as castanyog)

kasuba – (ka-súb-hà) [n.] Philippine saffron (a.k.a kasubha)

kasubha – (ka-súb-hà) [n.] Philippine saffron (sc.name: Carthamus tinctorius). The stigma of the flower of this locally grown saffron are dried and used in coloring food yellow, such as in arroz caldo (boiled rice) and paella (seafood rice). Philippine saffron is very mild in flavor and aroma compared to the potent variety of Spanish saffron. (a.k.a kasuba)

kasuy – (ka-súy) [n.] cashew tree and its fruit and nutty seed (sc,name: Anacardium occidentale). The fruit has a kidney-shaped seed that protrudes at the fruit’s bottom. This nutty seed is collected, dried and then roasted, and can be eaten as it is like peanuts. It can also be used as nut filling or topping in some confections and baked goods. (a.k.a balubad in Tagalog)

*buto ng kasuy (bu-tó nang ka-súy; Tagalog seed) [n.] cashew nut

*liso sa kasuy (li-so sa ka-súy; Cebuano seed) [n.] cashew nut

katambak – (ka-tám-bak; Cebuano fish) [n.] snapper, a kind of sea fish. Snapper is one of the kinds of fish that has moderate level of mercury content. Dietitians and health experts advised to limit consumption of this fish to two times per week. Each serving weighs 180 grams or six ounces (see also isda) (mayamaya in Tagalog)

katas – (ka-tás; Tagalog) [n.] the juice. (duga in Cebuano and Waray)

*katas ng luya – (ka-tàs nang lú-ya; Tagalog) [n.] ginger juice \the juice extracted from ginger tuber. The roots of ginger is pounded or grated and then squeezed to extract its pungent juice. Ginger juice is good in removing the fishy odor of fish and the fleshy odor of meat. It is also used to season dishes or flavoring as in some kind of Japanese candies. (duga sa luy-a in Cebuano)

katipa – (ka-tí-pa; Mindanawanon dish) [n.] boiled mudfish.

katumba – (ka-túm-ba; Tausug hot spice) [n.] bird’s eye chili (see siling labuyo)

katuray – (ka-tú-ray; Ilocano & Tagalog vegetable) [n.] (sc.name: Sesbania grandiflora) While used as fodder for cattle and livestock in other parts of the world, the bitter tasting flower of this sesban tree is considered vegetable in Ilocandia (Ilocos region). Its pastel whitish green, burgundy (purplish red), or fuchsia colored flower is cooked. If not prepared properly, this flower would taste very bitter like vile and is astringent. Katuray is prepared by removing the stamen and quickly blanching the flowers in very hot slightly salty water, then drained. The stamen (stigma or anther) is the sticky stalk of the pistil inside the flower. It is the bitter part of the flower. When blanched, the katuray flower is ready for mixing in dinengdeng or pinakbet (vegetable medley) or in green salad. It can be also be cooked as ginisa style by sautéing the flower with garlic then add sliced onion and sardines (canned or fresh), season with patis (salty fish sauce) and ground peppercorn. Another guinisa is by cooking the sautéed flower with monggo (green gram bean or mungbean) and dried dilis (anchovies) with the optional gata (coconut milk). The unopened blossom can also be grilled and dipped in bagoong (fermented salted herring) with vinegar. For green salad, mixed the lightly blanched petals with some slices of tomatoes, onions (or chopped shallots), and the optional lettuce, then dressed it with spiced vinegar or any other salad dressing. Katuray salad is often used as toppings for grilled meat or fish (such as catfish, mudfish, or pork liempo) or fried meat (such as the Ilocano bagnet). For dinendeng and pinakbet, the stamen part of the flower may not be removed for the Ilocanos to savor its bitterness. (gaway-gaway in Hiligaynon (Ilonggo) and nearby provinces such as Romblon)

kawa – (ká-wà; Cebuano and Tagalog cooking ware) [n.] a large cooking vat \a very big pan-like vat used in cooking large quantity of food such as during special or big occasions. It is also used in processing or manufacturing commercial quantity of food products such as pork chicharon, corniks (fried corn kernels), boiling water for use in scalding carcasses of fowls and slaughtered animals, boiling molasses, and in cooking confections.

kawali – (ka-wá-lì; Tagalog cooking ware) [n.] frying pan made of cast iron or metal plates shaped like a wok, usually has a handle attached on the rim. It is used in stir-frying, frying, braising and steaming dishes. (a.k.a. karahay in Tagalog)

kayayo – (ka-yá-yo; Surigaonon) [n.] fire \flame (kalayo in Cebuano and Waray; kayo in Boholano; apoy in Tagalog, Ilocano & Pangasinense; api in Pampangueño (Capampangan); apoi in Maranao; upoy in Maguindanao; ebbut in Yakan)

kaymito – (kay-mí-to; Tagalog fruit) [n.] star apple (see also prutas) (also spelled as kaimito; a.k.a. kainito in Tagalog; kayomito in Cebuano)

kayo – (ká-yo; Boholano) [n.] fire \flame (same as Cebuano kalayo)

kayomito – (ka-yo-mí-to; Cebuano fruit) [n.] star apple (see also prutas) (kaimito, kaymito or kainito in Tagalog)

kayos – (ká-yos; Cotabato root crop) [n.] a variety of poisonous wild yam, the tuber of which is processed into flour and eaten at time when there is food shortage or crisis such as in war, drought or famine. Tribesmen in Cotabato are forced to eat this kind of food in times of difficulties. Kayos is highly poisonous if ill-prepared, but edible if prepared and cooked well. It needs a very meticulous preparation to process kayos into a meal that is safe for consumption. The harvested tuber is peeled and then mixed with wood powder and some salt and let stand for 2 to 3 days. Then it is washed in flowing water (such as river or irrigation waterways) for 4 to 5 days to remove the wood powder particles. It is then sliced into chips and sun dried for at least 2 weeks until crisp dry. The chips are then pounded to become flour. The flour is commonly cooked in boiling water until it becomes porridge or dough-like meal. (palaw in Visayas)

KBL – (ke-be-él; Ilonggo dish) [n.] the initials for kadyos, baboy and langka, (its the pigeon pea, slices of pork, and the meat of unripe jackfruit) mixed together in a soured broth.

KBL – (ke-be-él; Ilocano dish) [n.] the initials for “kamatis,” “bagoong” and “lasuna,” (its for the tomatoes, fish paste, and shallots), mixed together to make an Ilocano concoction of sawsawan (dip sauce)

keema – (ké-ma; Indian origin, adopted in Sulu, southern Mindanao archipelago; dw Indian keema) [n.] minced meat with curry, peas, and potatoes \In India, minced lamb is typically used, but in southern Philippines, it is substituted with minced beef or chicken meat (practically, keema can be prepared using any other kind of meat). It is cooked by steaming or frying, or formed into kebabs, meat balls, or used as fillings for samosa (Indian small pastry turnover) or naan (Indian flat leavened bread made from white flour).

*beef keema (bèf ké-ma; Muslim Mindanao dish) [n.] keema made from minced beef.

kega – (ke-gà; Maranao) [adj.] crisp \crunchy (a.k.a. malutong in Tagalog and Pampangueño; kagumkom in Cebuano; tagumkom in Boholano; mahagpok in Hiligaynon (Ilonggo); makarub-karub or maragumo in Waray; maragsik in Bicolano; nasarangsang in Ilocano; masalangsang in Pangasinense; matitik in Maguindanaoan)

kekiam – (ke-kyám) [n.] a roll of mixture of ground meat, chopped vegetables, flaked meat of fish and other seafood. The mixture is rolled in taupe and steamed. It is often brownish in color and tapering on both ends. Kekiam is used as sahog in chopsuey or pancit dishes. As street food, it is fried in deep oil and served with sweet-and-sour sauce. (Also spelled as quequiam)

*kekiam bar (Bicolano delicacy) [n.] a huge version of kekiam, molded to the shape of a gold bar (bullion). It is made of flour, ground pork, grated carrots and singkamas, finely chopped sibuyas, cracked black pepper. The mixture is wrapped in wide lumpia or wanton wrapper and steamed until it holds its rectangular shape. The bar is then fried in deep oil until it turns brownish. It is then sliced and served with sweet-and-sour sauce.

kemboay – (kem-bó-ay; Mindanawanon seashell) [n.] a large native seashell found in the Agusan marsh in Agusan del Sur.

kendi – (kén-di; dw Eng. candy) [n.] candy (same as dulce)

keso – (ké-so; Tagalog dairy product; dw Span. queso [cheese]) [n.] cheese

*keso de bola (Spanish origin; dw Span. queso de bola) [n.] cheese ball. (also spelled as queso de bola)

*kesong puti (Tagalog dairy product; dw Span. queso [cheese] + Tag. puti [white]) [n.] Filipino cottage cheese \farmer`s cheese \it is a creamy white cheese made from pasteurized or coagulated fresh milk of carabao (Philippine buffalo) or cow. In the process of coagulation, the main ingredients used are the fresh milk, salt, and vinegar as coagulating agent. Instead of vinegar, rennet can also used is curdling milk to enable it to produce the soft white cheese, and allow the blend to stand between 30 to 40 minutes. The sour taste that comes with the salty texture is from the coagulant. Coagulation involves heating the milk until very warm, but not boiling (70ºC for fresh milk, or 40ºC for other pasteurized milk). The warm milk is ladled into a bowl of vinegar and then stirred. As the milk solidifies and separates from liquid, cheese curds are cut and the curdling process is allowed to end for about 10 minutes, then curds are collected and pressed together using the fingers. The collected curds are placed in a bamboo basket lined with cheese cloth, thus allowing the excess vinegar content to drain away till desired firmness is achieved. The cheese is molded and the block of kesong puti is sliced to desired sizes and put in a formulated brine (a solution of salt, vinegar, and water). Afterward, the sliced molded cheese is wrapped in banana leaf. The cheese has a life shelf of about 1 week, if refrigerated, and 3 days if kept under room temperature. With the remaining whey, one can make a ricotta cheese out of it. Just heat 5 to 6 liters of whey at 80ºC then add 50 ml of vinegar. Continue cooking at 100ºC until curds form. Then collect curds and drain them on a strainer lined with cheese cloth. (also spelled as quesong puti)

*kasilyo – (Caviteño chess) [n.] (same as quesillo)

*carabao milk mozzarella cheese (ka-ra-báw meylk mo-sa-rél-ya; dw Phil. carabao + Eng. milk + Ital mozza [mozzarella] + Eng. cheese) [n.] a mozzarella cheese made from carabao fresh milk. First produced by the Philippine Carabao Center (PCC) of the Science City of Muñoz in Nueva Ecija with the help of an Italian expert consultant in perfecting the technology for the production of the mozzarella cheese. It is made of fresh carabao milk (a water buffalos that are of Bulgarian buffalo race and is under the care of PCC and from dairy cooperatives in Nueva Ecija) that each yield 6 to 10 liters of milk a day. It takes 5 liters of milk to make a kilo of cheese. The produced cheese are packed in brine solution and can be stored at 4 degrees centigrade.

*Malagos cheese – (Davao City’s cheese; dw a name of district in Davao City.Malagos) [n.] a cheese made from goat’s milk. This dairy product is locally manufactured in Malagos, a district in Davao City that can be found at the foot of Mt. Apo. Malagos cheese has the following variants: fresh, aged, blue, feta, and bluish. The bluish variant is mildly aged and has low salt content.

*quesillo – (Caviteño cheese) [n.] kesong puti (white cheese) from coagulated pure carabao’s milk (a.k.a. kasilyo)

*queso de bola (Spanish origin; dw Span. queso de bola) [n.] (same as keso de bola)

*ricotta cheese (Italian origin; dw Ital < Lat. recocta [cook again]) [n.] a soft, dry or moist cheese made from whey obtained as by-product in the production of other cheeses. Read quesong puti on how to make one.

*rennet = (n.) an extract of the membrane lining in the stomach of an unweaned animal (esp. the fourth stomach of a calf) or the stomach contents, containing rennin and used to curdle milk, as in making cheese or junket.

ketchup – (kít-tsap) [n.] (see kitsup)

kilain – (ki-la-ín; Pampangueño raw dish) [n.] a kilawin (raw dish) of slightly roasted liver and innards, chopped and mixed with slices or fresh radish, added with or dipped in spiced vinegar and dash fo salt.

kilaw – (kí-law; Visayan raw dish) [n.] rawfood or uncooked dish \it refers to the process of preparing food without subjecting it to heat. The raw meat, vegetables, crops and other uncooked food are intended to be eaten raw, either soaked or briefly dipped in souring agent such as vinegar, lime juice, or simply washed in briny water, or quickly blanched such as the seaweed. In kilaw, the food are mostly peeled or skinned, except that of the skin of goat, carabao and dog and other freshly slaughtered animal as it is scorched to remove the hair and sometimes tenderized by pounding, then sliced into bite size and steeped in souring agent with spices. However, there are some kilaw that involves boiling or cooking for a while the main ingredient, particularly that of the viscera of freshly slaughtered animals. However, when coocked it is treated with the kilaw’s other ingredients as in mixing the cooked meat with uncooked onion, garlic, ginger, vinegar, salt, siling labuyo and other spices of choice. Some fruits and parts of plant used in kilaw also require boiling as in langka (jackfruit) and puso ng saging (banana heart) to remove tartness. Food prepared as kilaw is called kinilaw in Cebuano, kilawin in Tagalog, kilayen in Ilocano, and quilain in Pampangueño (see also kinilaw, kilawin)

kilawen – (ki-la-wén; Ilocano raw dish) [n.] (same as kilawing kalding; see under kilawin)

kilawin – (ki-la-wín; Tagalog raw dish) [n.] raw dish \raw or uncooked food, or any food made of raw ingredients and serve without cooking or heating \uncooked food \raw food. Some kilawin are prepared like kilayen, as in kilawin tainga ng baboy, kilawin langka, kilawin puso ng saging, etc. (see also kilaw and kinilaw) (kinilaw or kilaw in Visayan; quilain in Pampangueño; lawal in Tausug)

*kilawen (ki-la-wén; Ilocano raw dish) [n.] (same as kilawing kalding)

*kilawin kalding (ki-la-wín kál-ding; Ilocano raw dish) [n.] basically, a raw dish made of mixed different parts of goat`s edible body parts that are chopped or sliced at desired sizes. Kilawin means “raw” and kalding means “goat.” The favorite ingredients for this dish are the cleaned charcoal-broiled goatskin, slices of goat`s meat and liver that are slightly roasted. All these pieces are marinated in calamansi (Philippine round lime) with ginger and onions seasoned with soy sauce and salt. (a.k.a. kilawen)

*kilawin na langka (ki-la-wín na láng-kà; Tagalog salad) [n.] (same as kinilaw nga nangka)

*kilawin na pako at bikya (ki-la-wín na pa-kó; Eastern Leyte salad) [n.] fern and jellyfish salad. A salad made of a bundle of young fern (pako) leaves that are cooked tender in a little water. Prepare a pound of jellyfish (bokya with oink spots) by cutting in cubes (an inch thick) and wash the cubes in heated vinegar, as if lightly scalding the meat. Add a heaping tablespoon of sugar, some sliced tomatoes (green and red), chopped onions, and roasted shreds of coconut meat wrapped in abaca weave and wash into the mix then squeeze the coconut extract. Finally, add pure coconut vinegar to complete the salad. Flakes of any broiled sea fish, may be added as optional additional ingredient.

*kilawin paryok (ki-la-wín pár-yok; Ilocano raw dish) [n.] cow’s tripe, lungs, and intestine cooked with a hint of papaitan (bitter-tasting broth) using bile as the bitter ingredient. This dish is not actually served raw as it is cooked in a paryok (clay pot) where this dish got its name. When cooked, the visceras are sliced and mixed with freshly chopped or sliced onions, garlic, spring onion and other locally available condiments that includes siling labuyo (bird’s eye chili) and salt to taste.

*kilawin tanigue sa manggata (ki-la-wín ta-ní-gè sa mang-gá-ta; Pampagueño raw dish) [n.] coco cream thickened vinegared tanigue fish with green mango. Bite-size slices of tanigue fillet is steeped in vinegar with chopped onion, garlic, ginger, spring inion, and some salt to taste. Then coconut cream is added followed by some slices or small cubes of green mango.

*kilawin-ukoy (ki-la-wín ú-koy) [n.] a ceviche of fresh tanguigue fish with coconut cream and crisp fried young shrimps served with sliced ripe mangoes, cilantro oil and chili powder

*kilawing bituka (ki-la-wíng bi-tú-ka; Laguna dish) [n.] chopped intestine topped with fried bihon. The most commonly used intestine in this dish is that of the freshly slaughtered pig. The contents of the intestine is removed, then it is inverted and washed well. When cleaned, it is inverted again. The intestine is not served raw as it has to be boiled for awhile. When cooked, it is cut into bite-size then steeped in vinegar with chopped onions, crushed garlic and some salt to taste. If pig’s intestine is not available, the intestine of other slaughtered animals are can be used as long as it is very fresh. It is served with the toppings of fried bihon (white noodle).

*kilawing hipon (ki-la-wíng hí-pon; Bulacan dish) [n.] shrimps are peeled and then blanched, then cooked very briefly with shrimp juice, calamansi (Philippine round lime), and salt. It is garnished with fried potatoes or young mango leaves or shoot

*kilayen (ki-la-yen; Pampangueño dish) [n.] this Kapampangan version of kilawin is not actually a raw dish as it is made of fully cooked pork, heart, liver and tripe. The cooked pieces are, however, treated with the kinilaw’s other ingredients as in uncooked mixture of ginger, onion, vinegar, salt, siling labuyo and other spices of choice. (Also spelled as kilayin)

*kilayeng babi (ki-la-yéng bá-bi; Pampangueño dish) [n.] (same as quilain babi)

*kilo (ki-lò; Pampangueño dish) [n.] ground goatmeat kilawin. The meat of goat is ground then lightly sautéed or briefly cooked in a pan and added with calamansi juice (Philippine round lime extract) and chopped siling labuyo (bird’s eye chili)

*kalabaw kilawin (ka-la-báw ki-la-wín; Ilocano raw dish) [n.] raw slices of carabeef from freshly slaughtered carabao, dipped in sukang Iloko (Ilocano sugarcane vinegar) with crushed garlic, chopped onions, and cutlets of spring onion strewn on top as garnishment

*kinilaw nga tuyom (ki-ni-law tu-yóm; Visayan & Mindanao raw dish) [n.] the meat of sea urchin soaked in vinegar with spices, and is served and eaten raw (a.k.a kilawing tuyom).

*kappukan (ka-pú-kan; Ilocano dish) [n.] goat kilawin \The goat meat and the shaven or scorched skin are made into kilawin (raw dish). The meat and skin are lightly roasted then chopped into pieces then steeped in vinegar mixed with spices.

*cagucon (ka-gu-kon; Nueva Ecija dish) [n.] kilawin (raw dish) made of roasted meat, skin, and liver of dog or goat mixed with raw vinegar and uncooked locally available spices.

*quilain babi (ki-la-win bá-bi; Pampangueño raw dish) [n.] pork liver, tripe, and meat cooked in vinegar \This raw pork dish is made of internal parts (liver, heart, tripe, etc.) of freshly butchered pig, cleaned, chopped, then steeped in vinegar with spices. (a.k.a. kilayeng babi)

*lawal (la-wal; Tausug raw dish) [n.] Tausug term for kilawin (see lawal)

kilayen – (kki-la-yén; Pampangueño raw dish) [n.] (see kilawin)

kilayeng babi (ki-la-yéng bá-bi; Pampangueño dish) [n.] (see quilain babi under kilawin)

kilo – (ki-lò; Pampangueño dish) [n.] (see under kilawin)

kimki – (kím-ki; Cebuano dish) [n.] gin-flavored chicken broth \gin-flavored boiled chicken meat

kinalas – (ki-na-lás; Bicolano dish) [n.] A noodle soup (pancit loglog) dish with the main ingredients consist of miki noodles and scraped off meat from the face of the cow; hence, the dish is called kinalas. The meat ingredient are cut into strips and simmered in boiling water that would also serve as its soup, then noodles are added; liver sauce, spring onions and salt to taste are added when cooking is nearly done. When served it is topped with bits and pieces of roasted garlic, condiments such as soy sauce and ground pepper or red chili, are placed on the side of the dish for someone to add in the freshly cooked kinalas noodle soup depending on one`s taste. In Naga City, it is best served with toasted bread or baked siopao with pork and vegetable fillings.

kinamboy – (ki-nám-boy; Visayan spice) [n.] (same as dulaw; see dilaw)

kinamot – (ki-na-mòt; Cebuano, Waray & Ilonggo) [n.] (same as the Tagalog kamayan)

kinamunsil – (ki-na-mún-sil; Ilonggo cookie) [n.] (same as quinamunsil; see under cookies)

kinatloan – (ki-nàt-lo-án; Boholano delicacy) [n.] a mildly sweetened, bracelet-like pastry. It is believed that kinatloan has the same story of origin as the broas of Baclayon, Bohol wherein a recipe was concocted to utilize the leftover of eggs used in the construction of Baclayon Church walls (see also broas)

kinayod na butig – (ki-ná-yod na bu-tìg; Waray (Samar) dish) [n.] yam fruit dessert

kinchamsay – (kin-tsám-say) [n.] dried banana blossom. It is used as additional ingredient in humba (braised chunk of fatty pork), paksiw na pata (pickled pork knuckle) or estofada. It can also be used in adobong baboy (pickled pork)

kinchay – (kìn-tsay) [n.] Chinese celery \Chinese parsley

kineykey – (ki-néy-key; Mountain Province delicacy) [n.] a sweet delicacy made of glutinous rice, kamote (sweet potato) and molasses, The unhusked grains of glutinous rice is mixed with the peeled kamote then cooked in molasses until the kamote breaks and blended completely with the grains that must be also tender. When cooked, it looks like a rice cake. This is prepared and eaten when the natives perform a ritual offering to their ancestral spirits and daities when they start to transplant their rice seedlings to the paddies or rice terraces.

kiniket – (ki-ni-két; Samal) [n.] the act of chewing the food \chew (nguya in Tagalog; usap in Cebuano & Boholano; samsam in Waray; ngal-ngal in Ilocano; ngat-ngat in Pangasinense; nguta-nguta in Bicolano; semepa in Maguindanaoan; langestan in Pampangueño)

kinilaw – (ki-ní-law; Visayan dish) [n.] raw or uncooked food, or any food made of raw ingredients and serve without cooking or heating \uncooked food \raw food (see also kilaw) (kilawin in Tagalog; lavaten in Ivatan; quilain in Capampangan; lawal in Tausug)

*kinilaw na bangus [n.] (see ensaladang bangus)

*kinilaw na tanguigue [n.] mackerel in coconut vinaigrette \a serving of raw slices or cubes of mackerel fillet dipped in vinegar with spices.

*kinilaw nga isda (Visayan raw) [n.] raw fish \ceviche \seviche

*lamaw (la-máw; Ilonggo dish) [n.] a raw dish of freshly caught fish that is either filleted or sliced then soaked in tuba (coconut wine). The fish is then eaten and the tuba is drunk

*kinilaw nga nangka (Visayan salad) [n.] jackfruit salad, it is made of unripe jackfruit cooked in water with salt. When the meat softens, the water is squeezed out and is put away. Then the cooked jackfruit meat is mixed with coconut cream, added with cubed tomatoes, diced bell peppers, finely sliced onions, small amount of sugar and salt to taste. Then the salad is served with a cup of strong coconut vinegar it is served cold (see also under ensalada) (kilawin na langka in Tagalog)

*kinilaw na lato (ki-ni-law nga la-tô; Visayan salad) [n.] (same as lato salad; see under ensalada)

*kinilaw nga utan (Visayan salad) [n.] salad \vegetable salad (a.k.a ensalada. See ensalada)

*kinilaw nga puso sa saging (ki-ni-law nga pú-sò sa sá-ging; Visayan vegetable salad) [n.] (same as kinilaw pusong saging)

*kinilaw pusong saging (ki-ni-law pú-song saging; Visayan vegetable salad) [n.] banana heart salad (ensaladang puso ng saging in Tagalog)

*kinilaw nga tanguigue (Visayan raw) [n.] a tanguigue ceviche \mackerel ceviche

*kinilaw na lato (Visayan salad) [n.] (same as lato salad; see under ensalada)

*lawal (la-wal; Tausug raw dish) [n.] Tausug term for kinilaw (see lawal)

*sunlotan (sun-lo-tan; Romblon, Sagay & Cebuano raw dish) [n.] the edible soft tissues of stomach covering of a sea cucumber (a large wormlike sea creature of a class Holothuroidea of echinoderms). It is cut into bite-size and eaten raw by dipping or steeping in vinegar (or with any other souring agent, such as calamansi), seasoned with chopped onion, garlic, & ginger (laman loob ng balatan in Tagalog)

*ensalada nga prutas (Visayan dessert) [n.] fruit salad

kinilisan – (kinilisan; Cebuano cooking term) [n.] (same as tinil-ogan)

kinti – (kin-ti; Tausug condiment) [n.] roasted grated coconut meat till dark in color or lightly burnt that it would emitnits aromatic nutty smell. Then, it is chopped finely and added with some sugar as sweetener. (` in Maranao)

kintsay – (kìn-tsay) [n.] Chinese celery (sc.name: Apium graveolens [var. dulce]) \Chinese parsley (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables) (a.k.a seleriya; apyo in Cebuano)

kinugay – (ki-nu-gày; Visayan sugar) [n.] (same as muscovado)

kinulob  – (ki-nu-lób; Quezon dish) [n.] beef or carabeef adobo. It uses the mixture of vinegar and soy sauce as pickling ingredients.

kinunot – (ki-nu-nòt; Bicolano dish) [n.] flaked fish in hot spices, braised in vinegar and coconut milk, topped with chilies and leaves of malunggay (moringa). The preferred fish for this dish is the meat of stingray (pagi) or that of shark (pating).

*kinunot na isda (Bicolano dish) [n.] a kinunot dish cooked using meat of big fish other than that of stingray or shark

*kinunot na pagi (Bicolano dish) [n.] flaked stingray in hot spices and cooked in coconut milk \a kinunot dish cooked using meat of stingray as meat ingredient

*kinunot na pating (Bicolano dish) [n.] flaked or shredded meat of shark (preferably young shark) cooked in coconut milk \a kinunot dish cooked using meat of shark as meat ingredient

kinuposan – (ki-nu-pó-san; Visayan cracker; dw Ceb. kupos) 1. [n.] fatty meat cracker. The meat cracker is similar to chicharon, it is produced after frying long well, with all the oil extracted from the fat or juices removed from the meat; 2. (Visayan term) [adj.] with all the oil extracted from the fat or the juice removed from the meat by frying long well or subjecting to too much heating (a.k.a pinakuposan or kinupsan in Cebuano; pinahigisan in Waray)

kinupsan – (ki-núp-san; Visayan term) [adj.] (same as kinuposan)

kinutil – (ki-nú-til; Visayan beverage blend) [n.] eggnog (see under alak)

kiping – (ki-ping) [n.] a leaf-shaped decorative dried pasta that is made of colored rice paste. This is popularized in Lucban, Quezon particularly during its town fiesta on the 15th of May. The name kiping comes from the word kipi or kinipi, which means drying extra water from the dough of soaked galapong (ground rice). This colored rice paste are poured and spread over one side of any large-size leaf of any available tree in town (though in Quezon they used the leaf of kabal tree (sc.name Fagraea racemosa). The leaf serves as the mold and the mold is steamed and then dried. When dry, the hardened paste of rice flour would take the shape of the leaf. Dried kipings are removed from their molds and are strung with string and hanged outside the house as colorful decorative during fiestas, such in Lucban, Quezon’s Pahiyas festival held every May 15 for the feast of San Isidro Labrador. The hanging of kipings as festival decoration started in Lucban during the Spanish era. As a culinary delight, kiping is then fried in cooking oil and eaten like a chicharon (crackles) and can be dipped in or dressed with vinegar, spread of cream, or sauce.

kisa – (ki-sa;) [n.] (same as qisa)

kitang – (ki-tang; Tagalog fish) [n.] spadefish

kitsup – (kít-tsap) [n.] ketchup, it is a sauce or a dipping for meat, fish, and even used in making sauce for Filipino style spaghetti and menudo, it is a thick paste of tomatoes (tomato ketchup) or banana pulp (banana ketchup) flavored with salt, sugar, onion, etc.. In the Philippines, banana ketchup is cheaper than tomato ketchup for the reason that banana is abundantly available in this country. Banana ketchup is actually pale brown in color, but manufacturers artificially colored it red to have a close resemblance with the tomato ketchup. A much cheaper kind of commercially manufactured ketchup use flour or gawgaw (tapioca) as filler for the banana pulp or the expensive tomato paste.

*banana catsup (ba-ná-na ket-tsup) [n.] sweet catsup made from puréed pulp of banana fruit, seasoned with spices, and colored red by artificial food coloring. (also spelled as banana ketchup)

*banana ketsup [n.] (same as banana catsup)

kiyuning – (ki-yu-níng; Sulu dish) [n.] rice cooked with turmeric and pimiento.

koliplor – (ko-lip-plor; Visayan and Tagalog vegetable; Eng. cauliflower) [n.] cauliflower

koliplower – (ko-lip-plo-wer; Visayan and Tagalog vegetable; dw Eng. cauliflower) [n.] cauliflower, a variety of cabbage (sc.name: Brassica oleracea var. botrytis) having a head of dense white mass of fleshy flower stalks and is eaten as a vegetable. It is preferably mixed in chopsuey (stir-fried vegetables).(a.k.a. koliplor)

kolon – (ko-lon; Cebuano cooking ware) [n.] clay pot \earthen pot (see also palayok) (palayok in Tagalog; paryok in Ilocano; daba in Waray)

kon – (Visayan mollusk) [n.] conch

kondol – (Tagalog and Visayan vegetable) [n.] white gourd melon \water gourd \winter melon \wax gourd (sc.name: Benincasa hispida) (see also utanon for other Cebuano vegetables, and gulay for Tagalog vegetables) (also spelled as kundol)

konselba – (Visayan sweet) [n.] banana in caramel syrup, it is a banana fruit that is cooked, peeled, then dipped or soaked in caramel syrup or latik

korma – (kor-máh; Tawi-tawi and Joloanon dish) [n.] (same as kurmah)

kornik – (kor-niks; dw Eng. corn) [n.] fried corn kernel \The kernels of corn are soaked in water with salt then boiled for a while, then drained, and finally fried deeply until golden and crunchy. (also spelled as cornik)

korta – (korta) [n.] small folding knife \jackknife

kroketas – (kro-ke-tas; Spanish origin; dw Span. croqueta [croquette]) [n.] (same as croquetas)

kropek – (kró-pek) [n.] shrimp cracker. It is a chicharon made of flour flavored with shrimp or prawn extract.

kuakit – (ku-wa-kit; Visayan crustacean) [n.] southern velvet shrimp, a kind of crustacean

kuakoy – (ku-wá-koy; Ilonggo biscuit) [n.] (same sa kuwakoy; see under biskuwit)

kuapao – (ku-wa-paw; Chinese origin) [n.] steamed filled bun. This is a kind of Chinese pao that is rectangular or half-moon shaped filled with any or combination of the following: burong mustasa (fermented mustard leaves), pork asado, beef asado, ground peanuts and the optional hot sauce as condiment. (Also spelled cuapao)

kubiyertos – (ku-bi-yer-tos; Waray cutlery; dw Span. cubiertp [cutlery]) [n.] Generally, kubiyerto means piece of cutlery such as table knife, fork, and spoon. But in Waray (Samar and Eastern Leyte) kubiyertos specifically refers only to tinidor (fork).

kubotan – (ku-bó-tan; Visayan cephalopods) *[n.] cuttlefish

kuchinta – (kut-tsin-ta; Tagalog delicacy) [n.] (same as cuchinta)

kudkuran – (kud-ku-ran; Tagalog kitchen utensil) [n.] shredder of coconut meat \coconut scraper (kagoran in Cebuano; See kagoran)

kudkuran – (kud-ku-rán; Cebuano and Waray kitchen utensil) [n.] scraper (same with gadgaran)

kudit – (ku-dít; Ivatan animal skin) [n.] cow skin (balat ng baka in Tagalog)

kudya – (kud-ya; Visayan bivalves) [n.] scallops

kugita – (ku-gí-ta; Visayan mollusk) [n.] octopus, a kind of marine mollusks (pugita in Tagalog)

kuhol – (ku-hól) [n.] escargot \a species of big water snail.

kulay – (ku-lay; Tagalog) [n.] color (a.k.a. kolor in almost all dialects; bulok in Cebuano)

kulangot – (ku-lá-ngot; Tagalog) [n.] (same as sundot kulangot; see Baguio calamay under calamay)

kulantro – (ku-lán-tro) [n.] (sc.name: Coriandrum sativum) cilantro \coriander leaf \Chinese parsley \This strong-smelling leaf is used as a herb, as in flavoring food and liqueurs. (a.k.a. unsoy, wansuey, or wansuy)

kulawo – (ku-la--wò; Laguna salad) [n.] eggplant salad or bamboo shoots salad with coconut cream dressing. The eggplant is halfly cooked either by grilling or boiling, then peeled and the meat is mashed. While in the case of bamboo shoot, it is sliced thin then boiled lightly then drained. Then uncooked spices are added, such as pounded ginger and garlic, sliced onions and tomatoes, some salt to taste, then poured with coconut milk as dressing.

kulitis – (ku-li-tis; Ilonggo vegetable) [n.] Chinese spinach (sc.name: Amaranthus gangeticus; Amaranthus tricolor) \English spinach (sc.name: Spinacea oleracea). (see also utanon for other Cebuano vegetables, and gulay for other Tagalog vegetables)

kulitis na kinilaw – (ku-li-tis na ki-ní-law; Ilonggo salad) [n.] an Ilonggo native spinach salad

kulo – (ku-ló; Visayan fruit) [n.] seedless breadfruit three and its fruit (sc.name: Artocarpus altilis). (rimas in Tagalog)

kulot – (ku-lót; Pangaasinense seaweed) [n.] (see under guso)

kulyaw – (kul-yaw; Ilocano spice) [n.] turmeric (see dilaw)

kundol – (kún-dol; Tagalog and Visayan vegetable) [n.] (same as kondol)

kunig – (ku-níg; Ilocano spice) [n.] turmeric (see dilaw)

kuning – (ku-nìng; Maranao dish) [n.] turmeric rice

kuran – (ku-ran) [n.] (see under palayok)

kuriit – (ku-ri-it; Ilocano preserved fruit) [n.] a prune made of sun-dried duhat (Java plum)

kurma – (kur-máh; Tawi-tawi and Joloanon dish) [n.] (same as kurmah)

kurmah – (kur-máh; Tawi-tawi and Joloanon dish) [n.] beef curry with star anise, tomatoes and peanuts. (Also spelled as kurmah, kormah or cormah)

kusahos – (ku-sá-hos) [n.] thinly sliced dried meat \biltong \jerked meat (similar to Tagalog tapa)

kusina – (ku-sí-na; dw Span. cocina [kitchen]) [n.] kitchen. In most houses in the Philippines, kusina refers to the part of the house where both cooking and washing of dishes are done. More often, the stove and the sink are set near or across to each other. It is also where the banggerahan or aparador (cupboard) is placed and the cooking and dining utensils are kept.

kusinero – (ku-si-né-ro) [n.] cook

kutkutin – (kut-ku-tín; Tagalog food) [n.] munchies

kutsara – (ku-tsá-ra; dw Span. cuchara [spoon]) [n.] tablespoon \spoon

kutsarita – (ku-tsa-rí-ta; dw Span. cucharita [teaspoon]) [n.] teaspoon

kutsaron – (ku-tsa-ríon; dw Span. cucharón [ladle]) [n.] ladle (sandok in Tagalog; luwag in Cebuano, Boholano, Ilonggo, and Waray)

kutsay – (ku-tsày; Cebuano vegetable) [n.] chives (sc.name: Allium schoenoprasum) \Chinese chives (sc.name: Allium tuberosum) (see also sibuyas)

kutsilyo – (kut-tsíl-yo; dw Span. cuchillo [knife]) [n.] knife

*kutsilyo pangtinapay [n.] bread knife

kutsinta – (kut-tsin-ta; Tagalog delicacy) [n.] (same as cuchinta)

kuwakoy – (ku-wá-koy; Ilonggo biscuit) [n.] (see under biskuwit)

kuyamis – (Visayan fruit meat) [n.] thin meat of young coconut fruit

kwakoy – (kwá-koy; Ilonggo biscuit) [n.] (same sa kuwakoy; see under biskuwit)

kwek-kwek – [n.] (Same sa kwik-kwik)

kwik-kwik – [n.] a fully developed chick in duck’s egg that is about to hatch is boiled while still in the shell similar to balut, then the shell is peeled off and the chick inside it is fried deeply in oil until the chick turns brownish red. Other versions use balut egg or penoy egg coated in orange or yellow-orange colored batter and fried deeply in very hot oil till the batter turns crisp. The name is taken from the sound of the chick or the newly hatched duckling. The smaller version of kwik-kwik uses boiled pugo (quail) egg instead of balut. It is also called as tok neneng na pugo. Kwik-kwik is best dipped in spiced vinegar or sweet and sour sauce (read and learn more about the history of kwik-kwik and how to cook this delicacy by reading the comment below this page). (Also spelled as kwek-kwek)

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.)