Pinoy Food and Cooking Dictionary - L

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

l

La Paz bachoy – (la pas bat-tsoy; Ilonggo dish; dw district of Iloilo City: La paz + Chin. ba chui) [n.] (see under bachoy)

labanos – (la-ba-nós; Tagalog and Cebuano vegetable; dw Span. rabanos) [n.] radishes \giant white radish \The white Chinese radishes are the variety most commonly grown in Cebu. (see also gulay for other Tagalog vegetables, and utanon for Cebuano vegetables)

labong – (la-bóng; Tagalog vegetable) [n.] shoot, as in bamboo shoot, banana shoot, etc. (saha in Cebuano)

*labong ng kawayan (la-bóng ng ka-wá-yan; Tagalog vegetable) [n.] bamboo shoot (a.k.a. ubod ng kayawan in Tagalog; saha sa kawayan in Cebuano)

*labong ng saging (la-bóng ng sá-ging; Tagalog vegetable) [n.] banana shoot (saha sa saging in Cebuano)

laksoy – (lak-soy; northeast Mindanao condiment) [n.] nipa palm vodka, a liquor distilled from nipa sap. It is made of juice collected from a bunch of nipa fruit. The way it is collected is the same as that of sukang nipa. Only that the sugong (bamboo tube receptacle) that served as receptacle for the dripping nipa juice is filled with pounded tungog (mangrove bark) that makes the tuba (nipa sap) to become orange in color and tastes bitter. The tungog prevents the souring fermentation of nipa sap. The juice is then distilled and becomes laksoy that tastes like vodka. It is a potent drink and believe to be medicinal, an appetizer, and sometimes used as a haplos (rubbing liquid) or embrocating liniment. Mostly, it is served on the table as liquor that flames white like a good vodka.

ladec – (la-dek; Ilocano dish) [n.] fermented and shredded or finely chopped meat from pig’s head. Most of the meat is actually taken from the nape part of the pig’s head, complete with skin and fat.

lagat na hito – (la-gat na hi-tò; Bulakeño dish) [n.] (see under hito)

lagikway – (la-gik-way) [n.] lagikway is a kind of plant that is very close relative of okra and gumamela, has an edible leaf that is one of the best native vegetables with no off flavor. The leaves may be stir-fried, boiled or used in wrapping meat, fish or shrimp then cooked with chilies and coconut cream. The cooked tender leaves have a delightful, slightly acidic flavor that help improve the flavor of meat. fish or shrimp. The boiled leaves may be used also as salad. Lagikway leaves may take the place of vine (young grape) leaves in Mediterranean Dolmas with more tender results. This plant is believed to have first thrived in Surigao, and is now highly cultivated in Lucban and Tayabas (both in Quezon) and in Bicol Region. (sc.name: Abelmoscus manihot L.)

laing – (la-ing; Bicolano and Southern Luzon dish) [n.] In Bicol, this is a spicy dish of gabi (taro) leaves cooked in coconut milk. The taro leaves, including the stalks, are folded into cubes, braised in coconut milk, then added with siling labuyo (bird’s eye chili) that would give the dish intense hotness or siling haba (green finger chili) as substitute with milder hotness. Other usual spices are also used in cooking, such as crushed ginger, garlic and sliced onions. It is seasoned with pepper and some salt to taste. Laing also has sahog (meat ingredient) consists of sliced pork, dried fish, or dried shrimps or a combination. Some of the sahog are inserted in the folded taro leaves and some are used as toppings. When cooking is about to finish, thick coconut cream is added and simmered for a while before serving. (pinangat in Ilonggo)

*laing pizza (la-ing pét-sa; Bicolano delicacy) [n.] (see under pizza)

laing – (la-ing; southern Luzon or Tagalog region) [n.] In Tagalog region, this generally refers to gabi (taro) cooked in coconut milk. It could be with or without chili or hot pepper and the taro leaves may not be meticulously folded at all, and may use any kind of sahog (meat ingredient) either fish or meat. (pinangat in Ilonggo)

laksa – (lak-sa; Laguna dish) 1.) [n.] assorted vegetables cooked in coconut milk with vermicelli noodles. The vegetables are usually consists of puso ng saging (banana heart), talong (eggplant), sitaw (string beans), patani (lima beans), sigarilyas and (winged beans), and are boiled together in gata (coconut milk) after the shrimps were sautéed with garlic and onions. Then sotanghon (vermicelli) noodles is added and simmered until tender. The shrimps serves as sahog (meat ingredient); 2.) [n.] In Rizal province, this dish is made of puso ng saging (banana heart) with bihon (cornstarch sticks) or sotanghon (vermicelli) and is cooked in coconut milk, with or without sahog. It is served with putong pula (small rice puto darkened with brown sugar) as complement.

laksoy – (lák-soy) [n.] (see under alak)

lamang-dagat – (la-máng da-gat; Tagalog) [n.] seafood (pagkaon sa dagat in Cebuano)

lamas – (la-más; Tagalog and northeast Mindanao) [n.] seasoning \condiment \spice (panakot in Visayan)

*bawang [n.] garlic

*galangal [n.] blue ginger

*luya [n.] ginger

*galangal [n.] galangal \blue ginger (Phil.)

*langkawas [n.] (same as galangal)

*paminta [n.] (see under paminta)

*sibuyas [n.] onion (see also under sibuyas)

*sili [n.] chili \pepper \chili pepper \hot pepper (see also under sili)

laman – (la-mán; Tagalog meat part/meat cut) [n.] the meaty part of something \meat (a.k.a. karne; unod in Cebuano & Waray)

lamaw – (la-máw; Visayan dish) 1. [n.] An Ilonggo dish of raw fish soaked in coconut wine (see under kinilaw); 2. [n.] a refreshment of young coconut or mixed fruits. It refers also to meal of mashed sweet potatoes. (see linamaw)

lamayo – (la-má-yo; Visayan) [n.] sliced fish that is salted and sun-dried and to be consumed on the same day

lambanog – (lam-ba-nóg) [n.] coconut vodka \coco palm vodka. \A transparent and clear wine made from pure and freshly gathered tuba that is cooked and goes through natural fermentation and distillation to form the final concoction. It has a high level of alcohol content. The pure tuba used in making lambanog has no tungog Commercially sold lambanog are now available in some flavor that can be identified on their translucent colors, such as:

*clear and transparent - peppermint flavored, tastes tangy

*yellowish - orange flavored, often bottled with cuts and slices of real orange fruit immersed

*golden - pasas and/or langka flavored, often bottled with bits and pieces of ripe true langka (jackfruit) meat and pasas (raisin)

*pinkish - strawberry flavored

*light green - apple flavored, smells like apple but artificially colored

*light green - margarita mix

*light blue - bubble gum flavored

*indigo or violet - grapes flavored

lambuo – (lam-bú-o; eastern Mindanao crustacean) [n.] (same as ulang)

lamesa – (la-mé-sa; dw Span. la mesa) [n.] table

*talad-kan-anan (tá-lad kàn-a-nán; Cebuano) [n.] dining table

*hapag-kainan (ha-pàg ka-í-nan; Tagalog) [n.] dining table

*dulang (dú-lang; Tagalog) [n.] a very low table used for dining where the diners are squatting on the floor around it.

lami – (la-mì; Cebuano & Boholano taste) [n.] the taste, as in the taste of food. (lasa in Tagalog; rasa in Waray)

*lami; lamian; lamion (Cebuano) [adj.] delicious \delectable \palatable

*may lami; lamian (Cebuano) [adj.] having the taste of something; tasty (malasa in Tagalog; mayda rasa in Waray)

*tam-is (Cebuano) [adj.] sweet \luscious

*tam-is tam-is tam-ison (Cebuano) [adj.] rather sweet \somewhat sweet \sweetish

*maaslom; aslom (Cebuano) [adj.] sour

*parat (Cebuano) [adj.] salty

*pait; mapait (Cebuano) [adj.] bitter

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

lamian – (la-mí-an; Cebuano & Boholano taste) [adj.] tasty \palatable (a.k.a. lami-lami or lamion in Cebuano & Bioholano; malinamnam, masarap, or malasa in Tagalog; maurorasa or marurasa in Waray. See also lami)

lami-lami – (la-mì lá-mì; Cebuano & Boholano taste) [adj.] (same as lamian)

lamion – (la-mi-ón; Cebuano & Boholano taste) 1. [adj.] (same as lamian); 2. [adj.] somewhat tasty

lampirong – (lam-pi-rong; Ilonggo shellfish) [n.] scallops cooked using the same oil used in frying the homemade garlic peanuts.

landang – (lan-dang; Visayan) [n.] sago moulds or lumps, made from the flour of sago palm

langestan – (la-nges-tán; Pampangueño) [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; kiniket in Samal)

langka – (láng-ka; Tagalog, Ilonggo, Bicolano, and Waray fruit) [n.] jackfruit (sc.name: Artocarpus heterophyllus). a fruit that is large and oblong with lots of tiny, short, and pointed spikes covering all over the surface of its thick rind. When ripe, its pulps would turn yellow, tender and distinctly aromatic. The meaty and sweet-tasting pulp is eaten raw or preserved by simmering shortly in caramel syrup and stored in jar or processed into dehydrated fruit. If boiled longer in caramel syrup it would become a jam. If allowed to boil even longer, it would become a candy. The seeds of ripe langka is also edible, but it must first be cooked either by boiling or roasting. Boiling the seed would only need some water enough to submerge the seeds then seasoned with salt. It can also be made sweet by replacing salt with lots of sugar. The unripe or green jackfruit is cosidered a vegetable in the Philippines. The whole fruit is peeled of its thick rind then cut into big chunks or rent off into pieces. It is often cooked as ginataang langka (see under ginataan) or made into kilawing nangka (see under kilawin). (a.k.a. nangka in Tagalog; nangka in Cebauno; badak or nangka in Maranao)

langkawas – (láng-ka-was; Tagalog, Negrense and Ilonggo spice) [n.] galangal (sc.name: Alipinia galanga) a root of tropical plants under the ginger family (Zingiberaceae, order Zingiberales), whose dried rhizomes or rootstock yield aromatic substances used in medicines and flavorings, particularly in Asian cooking. Though it looks like ginger or turmeric, galangal has a distinct aroma and pungency \blue ginger (Phil.). (a.k.a. galangal in Tagalog)

langgam – (láng-gam; Cebuano) [n.] bird \The birds in general (ibon in Tagalog; tamsi in Waray; baying in Bicolano)

langgam – (láng-gam; Tagalog) [n.] ant \ants in general (hulmigas or amigas in Cebuano; tubak in Waray)

langgaw – (láng-gaw; Hiligaynon or Ilonggo condiment) [n.] vinegar, particularly referring to coconut sap vinegar that is white in color. It is not sour enough until it has “vinegar worms” in the sediment when vinegar is decanted. (see suka)

langlang – (lang-lang; Laguna dish) [n.] (see under pancit)

langsa – (láng-sa; Cebuano and Waray) [n.] the fishy smell \the fishy taste on food or drink. (lansa in Tagalog)

laniw – (la-niw; Visayan fish) [n.] hairtail, a kind of fish

lano sa aiog – (la-nò sa ay-yog; Maranao) [n.] appetizer. Anything that stimulates one’s taste or desire on food. (pampagana in Tagalog, Cebuano, Hiligaynon, (Ilonggo) & Pampangueño (Capampangan); pagana or pampagana in Waray; pangpagana in Bicolano; panpagana in Pangasinense; pangpaimas in Ilocano; papebkapkia sa nanam in Maguinadanao; pampasabor in Palaweño)

lansa – (lán-sa; Tagalog) [n.] the fishy smell \the fishy taste on food or drink. (langsa in Cebuano)

Laoag empanada – (la-wág em-pa-ná-da; Ilocano delicacy) [n.] (see under empanada)

laon – (la-ón; Tagalog) 1.[adj.] from the old or previous harvest (a.k.a lumang ani in Tagalog); 2. [n.] rice from the previous or old harvest (a.k.a lumang bigas in Tagalog)

laoya – (la-ó-ya; Ilocano dish) [n.] tomato soured soup, a sinigang of pork ribs or any bony cut of the meat, cooked using tomato as souring ingredient instead of tamarind

lapsaw – (láp-saw; Cebuano term) [adj.] thin and watery \washy \diluted (malabnaw in Tagalog)

lapulapu – (la-pu-lá-pu; dw Cebuano chieftain Lapu-Lapu of Mactan island) [n.] grouper, a kind of sea fish with speckles of red and black dots. It has flaky flesh that is good for steaming or grilling. Most Filipinos found this fish as their favorite for escabeche. More often, people are confused and consider other types of fish as grouper, especially when in fillet form, such as the parrot fish. Lapu-lapu is one of the kinds of fish that has high level of mercury content. Dietitians and health experts advised to limit consumption of this fish to three times a month. Each serving weighs 180 grams or six ounces. (see also isda for the list of other fishes)

*hinornong lapulapu sa asin [n.] grouper steamed on a bed of rock salt

*lapulapu en mayonesa (Tagalog dish) [n.] garoupa fish (grouper) with mayonnaise

*escabecheng lapulapu [n.] garoupa in sweet and sour sauce (see under escabeche)

lapwa – (lap-wa; Visayas and Midananao dish) [n.] lapwa is the Cebuano word for “blanching with hot water” or “scalding” thus this dish refers to leafy vegetables that are simply blanched then seasoned with vinegar and salt or guinamos (fermented salted anchovies) (a.k.a. nilapwahan in Cebuano; nilaswahan in Ilonggo)

lara-lara – (la-ra lá-ra; Mindanao delicacy) [n.] fried glutinuous rice that is haped like a big red pepper. It is made with ground glutinuos rice mixed with beaten eggs, some sugar, and artificial red food coloring. The dough is cut into pieces then rolled to form like a big pepper, and then fried till crisp. It is served with caramelized sugar.

larang – (lá-rang; Cebuano dish) 1. [n.] the cooking style wherein the fish or meat is stewed in coconut milk and spices and nothing else, except with some salt to taste, as in nilarang (stewed in coconut milk); 2. [n.] the reheating of dish to extract or remove much of the fat from the meat, as in pork adobo, humba or lechon baboy (roasted pork).

lasa – (lá-sa; Tagalog) [n.] the taste, as in the taste of food (lami in Cebuano; rasa in Waray)

*masarap (Tagalog) [adj.] delicious \delectable \palatable

*malasa (Tagalog) [adj.] having the taste of something \tasty (may lami in Cebuano; mayda rasa in Waray)

*matamis (Tagalog) [adj.] sweet \luscious

*manamistamis (Tagalog) [adj.] rather sweet \somewhat sweet \sweetish

*maasim (Tagalog) [adj.] sour

*maalat (Tagalog) [adj.] salty

*mapait (Tagalog) [adj.] bitter

las-ay – (lás-ay; Cebuano taste) [adj.] flat \bland

lasona – (la-so-ná; Waray spice) [n.] garlic (ahos in other Visayan region; bawang in Tagalog)

las-oy – (lás-oy; Cebuano dish) [n.] boiled leafy vegetables with ginamos (fishpaste) \Probably the poor man’s soupy vegetable dish. It is made of assorted leafy vegetables that are boiled then seasoned with ginamos (fishpaste) or una (brine of salted fish). Subak (fish or meat as additional ingredient) is optional and maybe added only when affordable or readily available as this dish is usually prepared by poor farmers in the Visayas. Spices may also be added but only when available such as tomatoes, onions and garlic. When ginamos runs out of supply, it is simply substituted with rock salt. (a.k.a. law-oy in Boholano and western Leyte; inabrao or dinengdeng in Ilocano; bulanglang in Central & Southern Luzon)

lastillas – (las-tíl-yas; Pampangueño delicacy; dw Span. las pastillas [n.] cheese sticks that is made with queso de bola (cheese ball or Edam cheese). (sibuyas in tagalog)

lasuna – (la-su-ná; Ilocano spice) [n.] scallions (sibuyas in tagalog)

laswa – (làs-wa; Ilonggo) [n.] vegetable dish (utan in Hiligaynon and Cebuano; gulay in Tagalog)

laswa ni Lola – (làs-wa ni ló-la; Ilonggo dish) [n.] a traditional Ilonggo soup of boiled native vegetables, and seasoned with salted fish or fresh shrimps.

lata – (la-tâ; Cebuano, Boholano & Waray) [adj.] soft and mushy due to overcooking, such as an overcooked rice, pasta, potatoes, puto (rice cake), etc. (malata in Tagalog)

lataven-a-kudit – (la-ta-vén a ku-dìt; Ivatan raw dish) [n.] Batanes kinilaw of beef lomo (tenderloin), liver, and skin of freshly slaughtered cow

latik – (la-tìk; Visayan spread) [n.] coconut syrup. A sticky dark brown syrup made with coconut cream or coconut milk blended with sugar and are boiled until it thickens into a syrup. If boiled longer, it would become a coconut jam; and if boiled futher it would become balikutsa (coconut candy). Latik is used as dippings or toppings for suman, or used as palaman (spread) for bread.

latik – (la-tìk; Tagalog condiment) [n.] the aromatic browned residue produced after boiling coconut cream over a long time or until the coconut oil is produced and extracted. It is used as toppings in maja blanca, sinukmani, etc.

lato – (la-tô; Cebuano and Tagalog seaweed) [n.] (see under guso)

lato salad – (la-tô sá-lad) [n.] (see under ensalada)

lauya – (la-u-ya) [n.] stewed meat and vegetables

lawal – (la-wal; Tausug dish) [n.] fish eaten raw, usually dipped in souring agents such as gata, kamias, mango, tamarind, tomatoes and dulaw or tomatoes with garlic and lemon grass. Vinegar is used only to wash the fish. Then added with pounded slices of ginger, chopped leaves of seyburing, katumba, and citrus fruits for aroma with choices of suwa bangkit, suwa ganga, and suwa itlog. (kinilaw nga isda in Visayan; kilawin isda in Tagalog)

lawlaw – (láw-law; Visayan fish) [n.] fimbriated sardines, a kind of fish

lawot – (la-wót; Cebuano) [n.] (same as the Tagalog am; see am) (sanaw in Waray)

lawot-lawot – (la-wót la-wót; Cebuano dish) [n.] a vegetale dish in viscous broth. It is usually made by boiling okra or gabi (taro) root mixed with other leafy vegetables and seasoned with una (brine from salted fish) or simply using rock salt, and sometimes added with sahog (meat or fish used as additional ingredient).

law-oy – (láw-oy; Boholano and western Leyte dish) [n.] (same as Cebuano’s las-oy)

laya – (la-ya; Ilocano spice\condiment) [n.] ginger (see also Tagalog luya)

layaw – (la-yaw; Cagayan wine or condiment) [n.] a nipa sap wine or vinegar, similar to laksoy and sukang nipa in northeastern Mindanao

layu pagirison – (la-yu pa-gi-ri-sôn; Maranao spice) [n.] ginger (see Tagalog luya)

lebadura – (le-ba-dú-ra; dw Span.levadura) [n.] leaven. Any substance such as yeast that will cause the fermentation, often used in raising dough in baking (a.k.a. pampaalsa in Tagalog)

leche flan – (let-tse flan) [n.] Filipino-styled custard, this dessert is made with several egg yolks that are blended well in condensed milk, or with sugar and fresh or evaporated milk, poured in a mold or llanera lined with caramelized sugar, then steamed to coagulate and take the shape of the mold. It is very soft and would melt easily in the mouth.

lechon – (let-tson) [n.] (same as litson)

lechon adobo (let-tson a-dó-bo) [n.] (same as litson paksiw; see under paksiw)

lechon cebu (let-tson se-bú) [n.] (same as litson Cebu; see under litson)

lechon baboy (let-tson bá-boy) [n.] (same as litson baboy; see under litson)

lechon kawali – (let-tson ka-wá-lì) [n.] (same as litson kawali; see under litson)

lechon leche – (let-tson lét-tse) [n.] roasted suckling pig (see under litson) (a.k.a. litson de letse)

lechon sauce (let-tson sóws) [n.] a brown sauce for roasted meat. It is made from mashed broiled liver, ground spices, vinegar, salt and brown sugar (a.k.a. litson sarsa; also spelled as litson sauce)

lechonero – (let-tso-né-ro) [n.] a litson roaster \one who roast a meat or lechon

leeg – (le-ég; Tagalog meat part) [n.] neck \the neck part of animal meat. (liog in Visayan)

lelang – (lé-lang; Samareño dish) [n.] sautéed pork, shrimps and toge (mung bean sprout) and cooked with sotanghon (translucent fine noodles). Cutlets of pork and shrimps are first sautéed together in garlic and onions in the pan, then toge is added and stirred. Some water is added enough for the sotanghon to absorb later on. While there is still some broth in the pan, enough salt is added to suit the taste. Cooking continues by simmering till the sotanghon is cooked and tender.

lelut balatong – (le-lut ba-lá-tong; Pampangueño dish) [n.] glutinous rice and roasted mongo (mung beans) cooked in gata (coconut milk). It is said that folks in Pampanga would prepared this dish whenever the child does something for the first time, such as learning the first step, having the first tooth, first haircut, etc.

lelut manuc – (le-lut ma-núk; Pampangueño dish) [n.] (see under lugaw)

leman – (le-mán; Maguindanao) [n.] egg (see also itlog)

lemonada – (lemonada; Visayan and Tagalog refreshment) [n.] (same as the calamansi juice)

lemoncito – (le-mòn-síto; Visayan lime; dw Span. lemoncillo) [n.] (same as lemonsito)

lemonsito – (le-mòn-síto; Visayan lime; dw Span. lemoncillo) [n.] In Cebu, Leyte and Bohol it is the same as the Tagalog calamansi. In Ilonggo, it is a kind of lemon-like fruit that has viscous juice and is often used as paste or souring condiment (see also calamansi) (also spelled as lemoncito)

lengua de gato – (leng-gwa de gá-to; dw Span. lengua de gato [cat’s tounge] < French langues de chat [cat’s tounge]) [n.] (see under cookies)

lengua estofada – (leng-gwa de es-to-fá-da; Spanish origin; dw Span. lengua [tongue] + estofado [stewed]) [n.] ox tongue stew. The tongue of an ox or cow is scalded and cleaned then sliced into thin flats and then stewed and added with seasonings.

lentejas – (len-té-has; dw Span. lenteja) [n.] lentil (sc.name: Lens culinaris). A plant that is native to Europe and the Eastern Hemisphere. It is of the pea family with small, edible seeds shaped like biconvex lenses.

letsugas – (let-tsú-gas; dw Span. lechuga [lettuce]) [n.] lettuce (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables)

lidgid – (Visayan delicacy) [n.] (same as nilidgid)

liempo – (li-yém-po; Tagalog meat part/meat cut) [n.] (same as pork liempo)

lihia – (li-hí-ya; Tagalog ingredient) [n.] (same as lihiya)

lihiya – (li-hí-ya; Tagalog ingredient) [n.] lye. An alkaline substance that is leached from wood ashes. It is used in cooking to improve color, texture, and flavor of the dish and delicacies, specially in cooking rice cakes or rice sticks. (also spelled as lihia)

lilas – (li-las; Visayan palm) [n.] strips of dried romblon palm leaves that is used in weaving mats (see also romblon)

lima-lima – (li-ma lí-ma; Surigao mollusk) [n.] a spider conch of Surigao, in the northeastern part of Mindanao. (a.k.a. saang)

linagpang – (li-nág-pang; Ilonggo dish) [n.] a soup dish made of shredded broiled chicken meat or deboned fish mixed with guinamos (Ilonggo’s shrimp paste), chopped hot chilies, and spices. The main ingredients is the charcoal-broiled chicken or fish and guinamos. The chicken meat is shredded, and if using fish, it is deboned and shredded, and then placed in a bowl and added with enough amount of guinamos. Finely sliced tomatoes, onions and other spices are added on top the heap before adding considerable amount of chopped red hot chili pepper (siling labuyo). Finally, the dish is completed by pouring in a scoop of freshly boiled water that is enough to fill the bowl. Ideally, this soupy dish is served hot to savor the right taste. Special version of linagpang has a beaten whole chicken eggs added into the dish right after it is cooked.

linamaw – (li-na-máw; Cebuano and Boholano meal) [n.] mashed potato \cooked sweet potato that is then mashed and mixed with water. (a.k.a. nilamaw in Cebuano)

*linamaw nga butong (ni-la-máw nga bu-tòng; Cebuano refreshment;) [n.] the simplest version of this refreshment is made only of juice and scrapped meat of young coconut, blended with some milk, sugar and ice. Enhanced version has cookies or biscuits added into the linamaw. The fruit salad version is added with variety of sliced fruits, such as ripe saging (bananas), ripe mangga (mangoes), pakwan (watermelon), melon, etc. and cubes of gelatin, then thickened by tossing in some all purpose cream and sweetened either by condensed milk or sugar, or both. It is then chilled in freezer or refrigerator as it is best served very cold \young coconut salad. (a.k.a. nilamaw nga butong in Cebuano; buko salad in Tagalog)

*linamaw nga prutas (ni-la-máw nga prú-tas; Cebuano refreshment) [n.] cold refreshment made of mixed grated or scooped fruit meat blended with its juice, sugar, milk or cream, and some ice. \fruit salad in fruit juice

linandak – (li-nán-dak; Mindanaoanon dish) [n.] crayfish with ampalaya (bitter gourd), kangkong (swamp cabbage), and okra

linanggang – (li-nang-gang; Bicolano term) [n.] Bicolano version of kakanin, or native delicacies made form cassava, rice, sweet potato, banana and other locally grown and harvested crops. (kawkanin in Tagalog; kalan-on in Cebuano)

linga – (li-ngá; Tagalog, Visayan and Ilocano seed) [n.] sesame seed. The seed of a plant (scname: Sesamum indicum) whose flat seeds yield an edible oil and are used for flavoring bread, rolls, etc.. It is commonly roasted on a heated pan and sprinkled as topping on dish or pastry.

linga – (li-ngá; Davaoeño cookie) [n.] sesame seeds cookie (see under cookies)

linghod – (ling-hod; Hiligaynon or Ilonggo term) [adj.] unripe, as in unripe fruit. (hilaw in Tagalog, Cebuano & Waray)

liniplip – (li-níp-lip; Mt. Province decoction) [n.] (see under tsa)

linnapet – (lin-ná-pet; Mt. Province delicacy) [n.] native rice cake, traditionally consisted of rice, water crickets, mudfish and eels. At present, the last three ingredients are now substituted with sweetened peanut due to scarcity of the bounty from local freshwater

linubak – (li-nu-bák; Bicolano delicacy) [n.] mashed banana with panocha (molded raw sugar). The green or unripe bananas, usually that of saba (plantain) or karnaba (cardava) varieties, are boiled, peeled and the pulp is mashed by pounding it using a pestle and mortar. As sweetener, panocha is melted and blended well with the mashed banana. Linubak is served in molds or slices lined with banana leaf.

linutik – (li-nu-tík; Ilonggo dish) [n.] (see under ginataan)

liog – (Visayan meat part) [n.] neck \the neck part of animal meat. (leeg in Tagalog)

liog – (lí-ob; Visayan meat part) [n.] neck \the neck part of animal meat. (leeg in Tagalog)

lipote – (li-pó-te; Bicolano & southern Luzon fruit) [n.] lipote tree and its fruit (sc.name: Sysygium polycephaloides or Syzygium curranii). A species of Java plum. Lipote is a fruit tree that is indigenous to the Philippines and can be found growing in Bicol region and few in some places in the southern part of Luzon that includes Metro Manila, Batangas, Laguna, Marinduque, and in Eastern Visayas that includes Samar. The tree grows up to 9-meters or more and bears round, dark red to black fruits that looks like that of duhat, but is rounder and has no seeds. Hence, it is often called as a seedless duhat by those who do not know its local name. The fruits are borne in compact clusters, each fruit is about 20mm in diameter and would become darker as it ripen. The ripest is black or very dark in color and has a rather dry but of pleasant acid flavor. It is eaten ripe and raw. When grown outside the Bicolandia, the fruits have the tendency to be more acidic or sourish in taste. Locals would collect the ripe fruits, mash and put them in a sealed container with some salt and sugar added inside. The container is juggled hard enough to squeeze the juice from the fruits. The extracted blood-red juice is collected and taken as a refreshing juice drink.The pure extract can be stored in a jar and will keep for weeks. It can be serve cold by adding lots of ice. Some says that it tastes the hint of duhat but more like that of a mangoosteen, with a peculiar tart-sweet and tannin taste. The pure juice extract is can be fermented to make wine, or mixed as flavoring with lambanog (coconut vodka) and other beverages. Be careful not to stain the dress or cloth with the dark red juice as it is very tough to remove. It could even stain the fingers and tongue. The fruits can also be preserved in the form of candies, compote, jelly or jam. It can also be used in making pickles and fruit pies. The fruit is believe to have a high antioxidant content and is also good for treating hypertension, diabetes or high sugar level in the blood. (a.k.a. igot and bahag in Tagalog and Bicolano; a.k.a. baligang in Albay, malig-ang in Camarines Norte; amhi in Camarines sur; igot in Samar)

litik-litik – (Visayan fish) [n.] slipper lobster, a kind of fish

litob – (lí-tob; Tagalog bivalve) [n.] blood clam \ark shell

litson – (lìt-son; Tagalog dish; dw Span. lechón [piglet]) [n.] roasted pig \In Spanish, lechon is a live suckling pig, but in the Philippines it is a roasted whole meat of quite matured pig, and even chicken, young cow, turkey, etc. when roasted in open red-hot coal embers. Lechon also refers to a barbecued large chunk of their meat in spit. The whole carcass of the animal is shaved (while fowls are dressed) and all the internal organs removed. The hollowed cavity is then stuffed with herbs and spices, then sealed by stitching the belly. The stuffed carcass is skewered in a bamboo pole spit that is inserted into the mouth and passes through inside the body and out to the anus. The skewered body is then roasted by continuously rotating over glowing red-hot embers until the skin turns maroon and crisp. (also spelled as lechon; inasal in Visayas)

*litson manok (Tagalog dish; dw Span lechon) [n.] roasted chicken (inasal manok in Cebuano; chicken inasal in Ilonggo)

*litson baboy (Tagalog dish) [n.] spit roasted pig \roasted pig. The whole carcass of slaughtered pig is cleaned by removing all the internal organs, the skin is loosened by scalding it with boiling water then scraped off. The remaining hairs on the skin are shaven off. The emptied cavity in the stomach is stuffed with herbs and spices that may include two or more of the following: salt, garlic, pepper corn, tanglad (lemon grass), sampalok (tamarind), leaves of mint, mangga (mango), pandan (screwpine), saging (banana) or alibangbang (Bauhinia malabarica). The filled stomach is then sealed by stitching the belly with rattan strip or string. The stuffed carcass is then skewered in a strong bamboo pole spit inserted in the mouth and passes through inside the body and out to the anus. The skewered pig is then roasted by continuously rotating it over glowing red-hot embers until the skin turns maroon and crisp. Roasted pig is often served as the centerpiece in the dining table on special occasions such as in fiesta and wedding. It is placed supine on the table, often with an apple stuffed in the mouth as if the pig is biting it. The lechon meat is then cut or chopped into pieces and served with a complementing lechon sarsa (sauce for roasted meat). The lechon baboy can simply paired also with vinegar with crushed garlic and salt. The left-over lechon baboy is often cooked into lechon paksiw (pickled curtlets of roasted pig). People who have symptoms or is suffering from heart ailment or hypertension are advised to be cautious and moderate in eating this very tempting litson baboy as pork has high concentration of bad cholesterol. At least, they should avoid the fatty meat, and rather choose the lean side of the meat, but still with moderation. Otherwise, they are risking their selves of having hypertension or heart attack. (also spelled as lechon baboy; known as inasal baboy in other Cebuano speaking places in Visayas and Mindanao)

*lechon Cebu (let-tson se-bú) [n.] the famed lechon baboy in the province of Cebu. It is made with roasted pig stuffed with tangad (lemon grass), mint and other spices and herbs. Roasting the pig is done slowly and sometimes basted with white soda (Sprite or 7-up) till done, giving the crisp skin a deep maroon color and sweetish flavor. The roasted pig is simply served and eaten by dipping in spiced vinegar or vinegar with crushed garlic and salt.

*litson de letse (lit-tson de let-tse) [n.] (same as lechon de leche)

*lechon de leche (let-tson de let-tse) [n.] roasted suckling pig. The young pig is typically less than three months old or even younger and is prepared like the ordinary lechon baboy. The young meat is very tender and tastes quite succulent (also spelled locally as litson de letse)

*lechon de leche rellenado (let-tson de let-tse rel-ye-ná-do; Manila dish) [n.] roasted lechon de leche stuffed with meats, herbs and spices.

*cuchinillo asado (kut-tsi-níl-yo a-sá-do; Spanish origin; dw Span. cochinillo [piglet] + asado [roasted]) [n.] roasted 3-week old suckling pig (piglet), weighing only about a kilo or less than two kilos.

*litson kawali (lit-tson ka-wá-lì) [n.] (same as lechon kawali)

*lechon kawali (let-tson ka-wá-lì; Tagalog & Pampangueño dish) [n.] deep-fried paa ng baboy (leg and hocks or knuckles of pig) or pork liempo (pork belly) still with the skin and some fats in it. Frying is long and meticulously done. When about to be cooked, the skin is whisked with briny water so as to create a bubbling effect on its crisp skin. (a.k.a lechon sa kawali)

litson paksiw – (lit-tsòn pak-síw; Tagalog dish) [n.] (see under paksiw)

litson sarsa – (lit-tson sár-sa) [n.] (same as lechon sauce) (a.k.a litson sauce)

litson sauce – (lit-tson sár-sa) [n.] (same as lechon sauce) (a.k.a. litson sarsa; See lechon sauce)

littuco – (lit-tú-ko; Central Luzon fruit) [n.] rattan fruit

llanera – (li-ya-né-ra; Tagalog cooking ware) [n.] an oval-shaped aluminum, stainless or tin molders commonly used in shaping the leche plan, maja blanca, gulaman, and other delicacies (also spelled as lyanera)

lohua – (loh-wá; Chinese influenced pastry) [n.] (see under biskuwit)

lohwa – (loh-wá; Chinese influenced pastry) [n.] (see under biskuwit)

lomi – (ló-mi; dw Chin. mie [noodle]) [n.] a soup dish made of flat Chinese noodles boiled with plenty of water, and mixed with thin slices of pork, liver, chicken meat, seafood (cold be fresh shrimps, squids rings, or crabmeat), and meatballs. When cooked, the soup is thickened with small amount of gawgaw (tapioca), small enough to make the broth lightly viscous. A special version of lomi has a cracked whole egg added into the serving the bowl, then topped with a scoop or crumbled pig’s skin chicharon along with bits of toasted garlic and chopped green onion leaves. Cheap preparation of this dish uses fish balls, squid balls, or kekiam as replacement to the seafood ingredients. Any version of lomi is served with bits and pieces of toasted garlic and finely chopped green onion or leek sprinkled as toppings as garnishment and flavor enhancer. On the side of the serving bowl is a bottle of soy sauce or fishsauce, vinegar, sliced calamansi (Philippine round lime) and pieces of hot chilies as condiments that the eater would later on mixed into the served lomi to further enhance flavor according to taste, or may not use these optional side condiments at all.

lomo – (ló-mo; Ilocano dish) 1. [n.] beef loin; 2. [n.]. a soupy dish of boiled terderloin (mostly that of beef or pork) and sometimes added with liver, kidneys and blood of cow or pig.

longa – (ló-nga; Davaoeño cookie) [n.] (same as linga cookie; see under cookies)

longganisa – (long-ga-ní-sa) [n.] native sausage. Pinoy sausage. Longganisa is made with ground pork (often has plenty of pork fats), and mixed with finely ground spices (such as garlic, pepper, etc.), salt and sometimes with some preservative (such as sodium nitrite, sodium benzoate, etc.) to prolong the shelf life of sausage. The mixed ingredients are then stuffed in a tubular casing. The casing is originally and traditionally made of cleaned skin of pig’s intestines. Due to limitation of its source, modern or commercial production of longanisa now uses cellulous plastic tube wrapper. The filled tube is tied with string every inch or two to form a segment, then it is cured and dried by hanging on open air, allowing it to stand for several days. In cooking, longganisa is often fried and served with a side dipping of spiced vinegar. For better result in frying, steam first the sausage in a pan by adding about 1/8 cup of water mixed with equal parts of oil to half kilo of longganisa, let boil until all the water has evaporated and partly absorbed by the sausages. The oil that is left in the pan after all the water is gone would eventually fry the longganisa. When the pan started to spatter, cooking is over. Put off the fire and immediately remove the cooked longganisa from the pan and serve with a side dipping of spiced vinegar. Most longganisa emits strong aromatic flavor that most Pinoy would love to savor but may annoy a foreigner who first encounter or is not used to it. (also spelled as longganiza)

*longganisa de recado (long-ga-ní-sa de re-ká-do) [n.] spiced native sausage. A spicy longganisa. Any variety of heavily or moderately spiced Pinoy sausage.

*longganisa hamonado (long-ga-ní-sa ha-mo-ná-do) [n.] longganisa (Pinoy sausage) that is sweetish is taste similar to that of sweet ham. The ingredients used is that of conventional longganisang baboy (pork sausage) only that brown sugar is added as sweetener. (a.k.a. longganiza de hamon)

*longganisang hubad (long-ga-ní-sang hu-bád; Tagalog sausage) [n.] unwrap Filipino sausage. A Pinoy-style sausage made of ground pork that include the pork’s fat (or chicken meat), ground garlic, and some flour or corn starch with egg whites as binder. It is not wrapped or stuffed in any wrapper, tube or casing. When served, however, it is sometimes spread on toasted fresh lumpia wrapper, egg roll (thin egg pancake that is used as wrapper) or pita. It is also sautéed and used as fillings or spread in bread and on vegetable omelet, as well as in some empanadas (such as Vigan empanada).

*longganisang sulipan (long-ga-ní-sang su-li-pán) (Pampangueño sausage) [n.] longganisa (Pinoy sausage) produced in Pampanga heavily flavored with garlic. It also has extract of dayap (native lime) as added flavor.

*Lucban longganiza (Lucban, Quezon sausage) [n.] Lucban sausage, a reddish small-sized (about an inch long) sausage made in Lucban, Quezon. It is a combined ground pork, and spices that include oregano and heavy in garlic. The mixed ingredients is stuffed in cleaned, emptied skin of pig’s intestine. It’s reddish color is from the food coloring or powdered asuete intently added to remove the paleness and make the sausage appealing to the eyes. (a.k.a. longganisang Lukban)

*Vigan longganisa (Ilocano sausage - Vigan City, Ilocos Sur) [n.] native small-sized Ilocano pork sausage that is locally produced in Vigan City, Ilocos Sur. It is flavored with lots of locally grown native garlic and seasoned with sukang iloko (Ilocano cane vinegar), mixed ingredients is stuffed in tubular casing made of cleaned pork’s intestine and each segment is tied with string. Due to lots of garlic used, one could easily smell the heavy garlic flavor even if the sausage is still uncooked. This sausage has a light brown color due to the kind of vinegar used. Hence, it is not advisable to carry this sausage inside an airconditioned vehicle or kept in airconditioned room as it would leave a stubborn and nasty smell of garlic. Otherwise, if one insist, it need to be in a vacuum sealed container. Vigan longganiza that is unwrapped is the kind of filling used in Vigan empanada. (a.k.a. longganisang Vigan)

*chicken longganisa [n.] longganisa that uses ground chicken meat (replacing the ground pork) as the main ingredient. Corn starch or gawgaw (tapioca) is also used as binder and seasoned with salt and some spices. Preservatives maybe also used to prolong the shelf life of the sausage. The meat’s texture is somewhat fibrous. The sausage is pale in color that sometimes it is transformed into yellowish or light orange by adding dilaw (turmeric) as yellow food color or powdered achuete (annatto seed) as red food color, which when combined, dilaw and achuete would produce yellow-orange color.

*skinless longganisa (is-kín-les long-ga-ní-sa) [n.] (same as longganisang hubad)

*longganiza de hamon [n.] Same longganisa hamonado

*longganisang Lukban (long-ga-ní-sang luk-bán) (Lucban, Quezon sausage) [n.] (same as Lucban longganiza)

*longganisang Vigan (long-ga-ní-sang bí-gan) (Ilocano sausage – Vigan City, Ilocos Sur) [n.] (same as Vigan longganiza)

longganiza – (long-ga-ní-za) [n.] (same as longganisa)

longsi – (long-si) [n.] short for “longganisa at sinangag,” a breakfast meal of steamed or fried longganisa (native sausage) paired with sinangag na kanin (fried rice). It also has an optional siding of spiced vinegar (either sinamak or just a vinegar with crushed cloves of garlic) as dipping for the fried longganisa.

longsilog – (long-si-lóg) [n.] short for “longganisa, sinangag, at itlog”,” a breakfast meal of steamed or fried longganisa (native sausage) paired with sinangag na kanin (fried rice) and pritong itlog-buo (sunny-side-up fried egg). It is served with a sprinkle of bits of fried garlic (browned) on top the fried rice. It also has an optional siding of spiced vinegar (either sinamak or just a vinegar with crushed cloves of garlic) as dipping for the fried longganisa.

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

loya – (lo-ya; Pampangueño (Capampangan) spice\condiment) [n.] ginger (see also Tagalog luya)

LTB – (el-te-be; Bulakeño dish) [n.] is an acronym for lugaw (rice porridge), tokwa (tufo), and baboy (pork), it is actually referring to a rice porridge added with fried tufo and slices of fried or grilled pork, and sprinkled with finely chopped spring onion or leeks. A sidings of fish sauce, soya sauce, or a pinch of salt may be added to adjust with your taste.

lubi (lu-bì; Visayan and Mindanawanon palm) [n.] coconut (see also niyog) (niyog in Tagalog)

*dahon sa lubi (da-hon sa lu-bí; Cebuano) [n.] coconut palm \coco palm

*ubod sa lubi (ú-bod sa lu-bí; Cebuano) [n.] coconut pith

*palwa sa lubi (pal-wa sa lu-bí; Cebuano) [n.] palm frond

*bunga sa lubi (bu-nga sa lu-bí; Cebuano) [n.] coconut fruit \coco palm fruit

*bungol (bu-ngòl; Cebuano) [n.] empty coconut fruit

*buang (bu-áng; Cebuano) [n.] (same as bungol nga lubi)

*balatungol (ba-la-tú-ngol; Cebuano) [n.] very soft nut of underdeveloped coconut fruit

*putot (pú-tot; Cebuano fruit) [n.] newly formed tiny fruit of coconut. In northeastern Mindanao, putot that is about the size of a child’s fist is used in removing fishy smell and taste of fish or stench of meat. The fruit is split open, then its flesh scraped and squeezed in water and added into the fish or meat (see also lubi for more about coconut) (pungango in Tagalog)

*butong (bu-tóng; Cebuano) [n.] young coconut (see also butong)

*linghod nga lubi (ling-hod nga lu-bí; Cebuano) [n.] matured green coconut fruit

*laya nga lubi (la-yâ nga lu-bí; Cebuano) [n.] matured and brown coconut fruit

*unod sa lubi (u-nód sa lu-bí; Cebuano) [n.] coconut meat

*kopras [kóp-ras; n.] copra

*kalibkib (ka-lib-kib; Cebuano) [n.] brown fibrous part of coconut meat adhering in the coconut shell

lubid-lubid (lu-bìd-lú-bid; Negrense delicacy) [n.] twisted cookie. The cookie is made of flour mixed with the usual ingredients in making cookie. The dough is rolled thin and cut into pieces, about 6 to 8 inches long. Each cut is then folded once at equal length and twisted to form like a rope. The twisted pieces are placed in baking pan and cooked in oven till brown and crisp.

lubi-lubi (lu-bi-lú-bi; Bicolano vegetable) [n.] Philippine fig (sc.name: Ficus pseudopalma). The large young green leaf of this tree is used by Bicolanos in cooking as vegetable. It is often cooked in gata (coconut cream) in a process similar to the making of laing na gabi with the added ingredients of tinapa flakes (rent flesh of smoked fish). So called lubi-lubi because the serrated dark green leaves with purlish undershade looks like a lubi (coconut) on its slender trunk.

lubot og anay – (lu-bòt og a-náy; Cebuano nut) [n.] nutmeg shell (sc.name: Myristica fragrans). Same as nuez moscada that is used as aromatic mace. The name lubot og anay literally means as the “sow's anus,” so called because of the similarity of the lips of this shell to the anal lips of a sow (mother pig). (see also nuez moscada)

Lucban longganiza (luk-ban long-ga-ní-za; Lucban, Quezon sausage) [n.] (see under longganisa)

lukan – (lu-kán; Tagalog bivalve) [n.] mud clam (tuway in Visayan)

lugao – (lú-gaw) [n.] (same as lugaw)

lugaw – (lú-gaw) [n.] porridge (sometime spelled as lugao)

*lugaw na bigas [n.] rice porridge \rice gruel

*arroz caldo (a-rós kál-do; Spanish origin; dw Span. arroz [rice] + soup [soup]) [n.] boiled rice (see arroz caldo)

*arroz caldong palaka (a-rós kál-dong pa-la-kâ; Nueva Ecija dish) [n.] rice porridge with frog meat and kasubha (see also under arroz caldo)

*arroz con goto (a-rós kál-dong go-to; Tagalog dish) [n.] rice porridge with tripe (see also under arroz caldo) (a.k.a. goto)

*lelut manuc (le-lut ma-núk; Pampangueño dish) [n.] a chicken gruel or arroz caldo (boiled rice) cooked with chicken meat. This rice porridge is served on special occasions or as health food for recuperating person.

*goto (go-to; Tagalog dish) [n.] (same as arroz con goto)

*tinughong (ti-núg-hong; Visayan porridge) [n.] porridge made of recycled old cooked rice. The cold rice is boiled with lots of water, then added with sugar to sweeten the taste. Tablea (cacao chocolate) or cocoa powder maybe added as flavoring. This is often made to save or make good use of old or leftover rice, specially if there still plenty of it.

*tsamporado (tsam-po-rá-do; Mexican origin) [n.] chocolate rice porridge, a rice porridge cooked or flavored with cacao chocolate or cocoa powder, sweetened with sugar. Milk or cream maybe added to enrich the taste. (Also spelled as champorado)

*champorado (tsam-po-rá-do; Mexican origin) [n.] (same as tsamporado)

*binignit (bi-níg-nit; Visayan dessert) [n.] a sweet porridge of boiled landang (sago) mixed with peeled and chopped gabi (yam) or ube (wild yam) root crops, coconut cream, coconut milk, and lots of sugar as sweeter. Slices of ripe saba banana (or the cardava variety) and ripe jackfruit are added to enhance taste and flavor. Binignit is boiled well until the ingredients are stewed as if everything is about to melt. The root crops make the porridge thick and more sticky. Monggo beans and sago pearls may be added during the earlier process of cooking to add fillings. If landang is not available, it can be substituted with glutinous rice. You can also substitute yam with sweet potato or cassava tuber. (guinataan in Tagalog)

*guinataan (gi-na-ta-án; Tagalog dessert) [n.] glutinous rice porridge cooked in coconut cream mixed with root crops, ripe saba banana and ripe jackfruit, and sweetened with lots of sugar (see also binignit) (binignit in Cebuano and Waray)

*guinataan halohalo (gi-na-ta-ang; ha-lò-há-lò; Ilonggo dessert) [n.] assorted fruits or the mélange of peeled ripe banana fruit, ripe jackfruit, chunks of kamote (sweet potato) and ube (yam), and with some grains of sticky rice. This is cooked by boiling in sweetened coconut milk then simmered with coconut cream.

*guinataang saging (gi-na-ta-ang sá-ging; Tagalog dessert) [n.] peeled ripe banana fruit and some grains of sticky rice cooked in sweetened coconut cream

lukatis – (Maranao dish) [n.] sugar-coated pretzels

lukon – (Visayan crustacean) [n.] lobster \prawn \crawfish, a kind of crustacean

lukon – (Visayan crustacean) [n.] lobster \prawn \crawfish, a kind of crustacean

lukon sa kalapokan – (Visayan fish) [n.] mud lobster, a kind of fish

lukot – (Visayan seaweed) [n.] (same as lukot-lukot; see under guso)

lukot-lukot – (Visayan seaweed) [n.] (see under guso)

ludong – (Cagayan Valley fish) [n.] probably one of Asia’s most delectable fish. It is one of the country’s most expensive fish and considered to be a rich man’s delicacy, which at latest spawning run sold for at least P3,500 to P5,000 per kilo in 2008. It is even called the “President’s fish” because of scarcity and is very expensive that only the very special personality, like the president or high ranking government officials and very rich individuals could afford to buy it. This fish is endemic to Cagayan River and is already considered critically endangered species. (see also isda for the list of other fishes)

lumang kanin – (lu-mang ká-nin; Tagalog staple) [n.] (same as kaning lamig)

lumpia – [n.] a thin wrapper or crêpes made from starch, rice flour, or cassava flour (tapioca) and beaten eggs is stuffed with assortment of sliced or chopped food, then rolled and fried deeply in hot oil \commonly referred to us the “vegetable roll,” if the filling is made of sliced vegetables with small amount of ground or chopped meat then rolled in crêpes and fried till the wrapper turns crisp. Vegetables that are commonly used in stuffing lumpia are julienned cabbage and carrots (sometimes finely cubed), bean sprouts (toge), ubod (pith) of bamboo or palm (either coconut or buri palm) or the strips or fine cubes of potatoes. When fried in oil it becomes fried lumpia, if served raw or uncooked, it is called preskong lumpia (spring roll), and if the stuffing is served without any wrapper, it is called lumpiang hubad (unwrapped lumpia). (Also spelled as lumpiya)

*lumpiang prito [n.] fried lumpia \the lumpia is fried deeply in a very hot cooking oil until the wrapper stiffens and turns into crisp golden brown. The cooked lumpia are removed from the frying pan and allow the excess oil to drip by placing the lumpia on a strainer. To further remove excess oil, the cooked lumpia is warpped with paper towel or thick layers of tissue paper. It is served with a siding of spiced vinegar (either sinamak or simply a vinegar with crushed gloves of garlic)

*lumpiang sariwa (Tagalog dish) [n.] spring roll \The filling of this lumpia is rather cooked, usually by sautéing. But the lumpia wrapper (crêpe) does need not to be fried. The lumpia wrapper is edible (ready-to-eat) as it is made with the mixture of rice flour and some eggs and made into crêpe in a process similar to cooking a pancake on a hot plate or pan, though very thin. When the fillings are wrapped with the fresh crêpe, it is then ready for serving. It is eaten by dipping or dousing it first with a sweetish brown sauce that has plenty of finely chooped garlics and peanuts.

*lumpiang shanghai [n.] small ground pork roll \a small and thin lumpia wrapper (crêpes) is filled with lots of sautéed ground pork seasoned with finely chopped spices and sometimes with finely chopped vegetables as extender. The stuffed crêpes is then rolled and fried deeply in oil until shrunken and crisp brown. It is serve with a siding or douse of a sweet and sour sauce or simply dipped in sinamak (Ilonggo spiced hot vinegar) or just in a vinegar with crushed cloves of garlic.

*lumpiang hubad (Tagalog dish) [n.] unwrapped spring roll \unwrapped lumpia \The ingredients of lumpiang hubad are cooked and served without the lumpia wrapper (crêpes)

*lumpiang bangus [n.] milkfish fried rolls, it is a lumpia wrapper stuffed with mashed meat of milkfish and finely chopped vegetables, mainly of carrots, cabbage or beans, rolled into small rolls and fried deeply in hot cooking oil.

*lumpiang Bacolod (Negrense & Ilonggo delicacy) [n.] special version of fresh lumpia (spring roll) that is made with fresh ubod ng niyog (coconut pith) with sautéed pork, shrimp (or prawn) and garlic. It uses a very thin, soft and delicate lumpia wrapper (crêpes) and garnished with sprigs of spring onion and twigs of kintsay (parsley). This lumpia does not need any white sauce but may be dropped with or dipped in sinamak (Ilonggo hot and spiced vinegar). (a.k.a. lumpiang Ilonggo)

*lumpiang toge [n.] crêpes roll of previously sautéed bean sprout, then fried deeply in oil until the crêpes wrapper turns crisp brown \bean sprout roll

*lumpiang dabong (Pampangueño delicacy) [n.] fresh lumpia (spring roll) with a filling of julienned and sautéed labong ng kawayan (bamboo shoot). It is served with a siding or a douse of sweetish brown sauce sprinkled with finely chopped peanuts.

*lumpia ubod [n.] (see lumpiang ubod)

*lumpiang ubod [n.] heart-of-palm spring roll \crêpes of hearts of palm \spring roll of heart of palm or palm pith, pork and garlic, usually wrapped in ready-to-eat lumpia wrapper and need not to be fried. It is served with a dip sauce (a.k.a. lumpia ubod)

*fresh lumpiang ubod [n.] heart-of-palm spring roll. It is either wrapped in ready-to-eat lumpia wrapper (crêpe) or not. The ingredients are rather quickly blanched, even some are absolutely raw. Cutlets of fresh and crunchy lettuce are often tucked into the edge of the roll, making the lumpia more appealing. This lumpia (either rolled or served as lumpiang hubad) need not be fried. It is served as is and with the siding of sweet and sour white sauce for dousing or dipping.

*pritong lumpiang ubod (Tagalog dish) [n.] same as ngohiong, except that it is not coated with batter

*lumpiang Ilonggo (Negrense & Ilonggo delicacy) [n.] (same as lumpiang Bacolod)

*ngohiong (ngo-yong; Cebuano dish) (a.k.a. hongiyong in Cebuano) [n.] coconut pith roll. The coconut pith is sliced into julienned strips, then added to sautéed garlic and stirred with strips of meat. When half-cooked, a scoop of it is rolled in lumpia wrapper then dipped in batter seasoned with salt and ground pepper as coating, then fried deeply until golden brown. It is served with siding dip of conventional read sauce like those commonly served on ordinary lumpia.(pritonglumpiang ubod in Tagalog)

*hongiong (ho-ngi-yong; Cebuano dish) [n.] (same as ngohiong)

lumpia wrapper – (lum-pi-yà rap-per; Tagalog food wrapper) [n.] (same as balat ng lumpia)

lumpiya – [n.] (same as lumpia)

lunok – (lu-nok; Visayan condiment\delicacy) [n.] aromatic brown curd left after coconut milk or coconut cream is heated over a long time and oil is extracted

lunyis – (Ivatan dish) [n.] Ivatan pork adobo (see under adobo)

lusong – (lu-sóng) [n.] mortar. The wooden mortar is usually made of a big block of wood with deep concave hole carved in the middle top. Wooden mortar is used in rural areas to pound and husk rice, coffee, banana, and other food. It is paired with long wooden pestle. The one who pounds would give a battery of vertical pounding stroke of pestle into the hole of the mortar. While the stone or marble mortar is usually handy in size. This portable mortar is used in pounding spices and herbs using a handy marble pestle. Some of modern version of mortar and pestle are now made of cast iron and sometime of sturdy plastic.

luto – (lu-tô) [adj.] cooked

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

luto – (lú-tô; Visayan rice) [n.] steamed rice (see kan-on)

lutong -bahay – (lú-tong bá-hay; Tagalog term) [adj.] home-cooked

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

luya – (Tagalog spice\condiment) [n.] ginger (see also lamas for other Tagalog condiments) (luy-a in Cebuano, Waray, and Hiligaynon (Ilonggo); layu pagirison or agat in Maranao; agat in Pangasinense; loya in Pampangueño (Capampangan); laya in Ilocano)

*galangal [n.] blue ginger

*katas ng luya – (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)

luy-a – (Cebuano, Waray & Hiligaynon (Ilonggo) spice\condiment) [n.] ginger (see also Tagalog luya)

*duga sa luy-a (Cebuano) [n.] (see katas ng luya under luya)

luyang – (lu-yáng; Davaoeño delicacy) [n.] pounded banana \mashed banana (see nilupak) (nilusak in Visayas; nilupak in Batangas and Tagalog region)

luyang dilaw – (lu-yang di-láw; Tagalog spice) [n.] turmeric. Same as dilaw (see dilaw)

luya tiduk – (lu-ya ti-dùk; Maranao condiment/spice) [n.] bird’s eye chili (same as siling labuyo)

lyanera – (li-ya-né-ra) [n.] (same as llanera)



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.)