Saturday, December 18, 2010

Pinoy Food and Cooking Dictionary - T

EEDGIE POLISTICO’S encyclopedic PINOY dictionary
filipino food & cooking
Compiled and re-written by Edgie B. Polistico
last update: Saturday, December 18, 2010 2:38:16 AM
taajil (ta-á-dyil; Sulu delicacy) [n.] boiled dried cassava tuber. The cassava tuber is peeled and sun-dried until it turns blackish in color. Then the tuber is chopped and boiled till it becomes tender. The cooked cassava is then drained and served with grated coconut meat. (kabongbong in Tawi-tawi)
taba (ta-bà; Tagalog) [n.] fat (tambok in Cebuano, Boholano and Waray)
taba ng talangka (ta-bà nang ta-láng-kà; Pampagueño and Tagalog condiment) [n.] crab fat (see under talangka) (a.k.a. tabang talangka)
tabac (ta-bàk; Maranao ware) [n.] round decorative platters
tabagwang (ta-bàg-wáng; Bicolano snail) [n.] fresh water snail that has a conic spiraling black shell
tab-ang (táb-ang; Cebuano & Boholano taste) [adj.] no taste \tasteless \bland (a.k.a. walay lami in Cebuano; tabang or walang lasa in Tagalog; tab-ang or way lami and Boholano, matab-ang or waray rasa in Waray)
tabang talangka (ta-báng ta-láng-kà; Pampagueño and Tagalog condiment) [n.] crab fat (see under talangka) (a.k.a. taba ng talangka)
tabangongo (ta-ba-ngó-ngo; Sorsogon fish) [n.] salmon catfish (see also isda for the list of other fishes) (kanduli in Tagalog)
tabayag (ta-ba-yàg; Visayan vegetable) [n.] bottle gourd, a kind of vegetable (see also utanon for other Cebuano vegetables)
taba (ta-bà; Tagalog) [n.] fat of meat (tambok in Cebuano and Waray)
taba ng talangka (ta-bà ng ta-lang-kà; Tagalog crustacean meat) [n.] crab roe paste
tablea [n.] cacao chocolate tablet. A molded cacao chocolate. It is made from roasted cacao seeds, then ground finely either by rolling it repeatedly on a metate or in a mechanical grinder. When freshly ground, it is melting and sticky. By allowing it to stand for few minutes, it would start to coagulate, and while it is soft and pliant, it is placed in a mold to form a desired shape. In Bicol, it is shaped into small balls by rolling small amount of ground cacao between palms, in other places it is pressed in a mold making a flat oblong or circular shapes. Tablea is used in making hot sikuwate.
tableya (tab-le`-ya) [n.] (same as tablea)
taboan (ta-bo-án; Cebuano) [n.] (see under palengke)
tabog-tabog (ta-bog ta-bog; Bicolano delicacy) [n.] a delicacy made from cassava, sweet potato, sugar and vanilla.
tabon-tabon (ta-bon tá-bon; Mindanawanon fruit\condiment) [n.] a brown oval fruit with mottled brown external surface of a hard outer shell that when cut in half, it reveals a somewhat veiny off-white interior with ridge that make it look like a brain matter. In northeastern Mindanao, the fruit`s content is used in flavoring dishes, usually it is scrapped and mixed with vinegar, mashing and mixing it into the kinilaw (ceviche). The extracted juice turn milky in color upon contact with the fish or meat, thus, giving the dish a white opaque quality to the pieces and adds slight bitterness. The scraped pulp can be also mixed in water and used in washing fish or meat before cooking. The concoction, a milky fluid that is slightly bitter in taste, is used in removing the fishy smell of seafood and may prevents indigestion and diarrhea, thus it would provide protection for lovers of fish kinilaw. It grows wild in the area. Archeological site in Butuan, Agusan del Norte found tabon-tabon halves dated back between 10th and 13th century along with some fishbone, a proof that the fruit was already used in ancient times to treat fish. more particularly in making kinilaw. This fruit is also used to seal or finish the surface of woven baskets.
tabu (ta-bù; Samal) [n.] (same as the Tagalog palengke)
tabugok (Visayan octopods) [n.] small octopus with short limbs that lives under the crevices of rocks in shallow seawater or near seashores
tacho (Tagalog utensil) [n.] copper or brass vat
tadyang (tad-yáng; Tagalog meat part) [n.] rib \the long curve bone on the chest and the meat that stick on it (gusok in Cebuano)
*crispy tadyang (kris-py tad-yáng; Tagalog dish; dw Eng. crispy + Tag. tadyang [rib]) [n.] crisp fried rib \a deeply fried cut of rib that is previously marinated. When frying, the rib can either be breaded lightly with batter or not.
tagaktak (ta-gák-tak; Cebuano snack) [n.] rice fritter. A triangular net-like snack made of ground sticky rice batter with coconut milk and sweetened by sugar. Its fine and crisp strands looks like a curly fried pancit bihon. To make it even crispier, kamote (sweet potato) flour is added into the batter. The secret of creating its net-like shape is with the use of a coconut shell with small perforations (holes) at the bottom like a sprinkler. A thick pan with cooking oil is heated over a medium fire. Then the perforated coconut shell is positioned directly over the heated pan and the batter is poured into the shell. The batter would pass through the small holes and come out like string of noodles and directly fall into the hot pan and immediately fried. The coconut shell is quickly swayed in crisscrossing or circular motion so the falling batter would create a net-like pattern on the pan. The net-like fritter is then folded into half and then folded further to become triangular in shape like the way we fold a flag. It is then turned over and fried until it becomes golden or reddish brown in color. The cooked tagaktak is removed from the pan, drained of excess oil and served with a lining of banana leaf at the bottom and wrapped in cellophane when sold. The name tagaktak is from the Cebuano word tagak, which means “to drop,” and its derivative word tagaktak meaning “continuously dropping.” This snack is so called with reference to the batter falling out from perforated shell. This snack is prepared and looks similar to the ja in Sulu or the tiyanug of Maranao, only that they are pliable and rolled into tubular shapes, unlike the triangular tagaktak that is very crisp and would easily breaks and fall off. If coconut shell is not available, empty milk can be devised as a replacement simply by poring small holes through its bottom, such as by hammering a 2-inch nail into it. A long handle can be attached to the shell or can so as to avoid the arm from the spatter and steam from the pan. (tinagtag in Maguindanaoan)
tagilo (Pampangueño fermented dish) [n.] fermented rice and fresh water shrimp or prawns (a.k.a. balo-balo)
tagoktok (ta-gók-tok; Bicolano dish) [n.] tilapia in coconut cream and pichay leaves \The tilapia (St. Peter’s fish) is thoroughly cleaned and scales removed. A long and deep incision is cut along the back of the fish and stuffed with mixture of minced tomatoes, minced onions, minced ginger, pieces of siling labuyo (bird’s eye chili), chicken cubes (or ¼ cup of thick chicken broth as substitute) all mixed and blended well with pangalawang piga na gata (coconut milk). Each stuffed fish is tightly wrapped in leaves of pichay and arranged in pan or skillet and poured with more pangalawang piga na gata (coconut milk, about 4 cups to a kilo of fish). It is then brought to boiling point and lowered down and simmered for half hour. When half of the soup has evaporated, plenty of coconut cream is added (about 4 cups to a kilo of fish) and simmered further for about 20 minutes. Finally, it is seasoned with salt to taste, then removed from the stove and served.
tagotong (ta-go-tóng; Maranao vegetable) [n.] eggplant (see also Tagalog talong)
tagumkom (ta-gúm-kom; Boholano) [adj.] crisp \crunchy (kagumkom in Cebuano; malutong in Tagalog and Pampangueño; makarubkarub or maragumo in Waray; nasarangsang in Ilocano; mahagpok in Hiligaynon (Ilonggo); maragsik in Bicolano; masalangsang in Pangasinense; kega in Maranao; matitik in Maguindanaoan)
taguto (ta-gû-tô;Visayan dish) [n.] a finely chopped whole chicken meat (literally) with only the feathers removed and innards cleaned. The finely chopped meat (including the fractured bones) is sautéed on a pan with the usual sautéing spices. Then, add finely chopped siling kulikot (bird’s eye chili) the quantity of which is equal to that of the chopped chicken meat. Cooking continues by stirring it on medium fire until the chicken and chilis are cooked. It is served as sumsuman (appetizer) in inuman (drinking session). Be aware that this dish is fiery hot that it seems to burn your lips and throath.
tahay (ta-háy; Tausug (Sulu) dish) [n.] fried exotic fish that last for weeks and even months
tajada (ta-já-da) [n.] a kind of Visayan cookie
tak-angan (tak-a-ngán; Cebuano kitchen ware) [n.] kitchen stove where cooking pot and pan is placed atop (kalan in Tagalog)
takla (ták-là; Visayan fish) [n.] slipper lobster, a kind of fish
taklobo (tak-ló-bo; Tagalog seafood) [n.] giant clam ( Tridacna gigas) (see also in the comments, below this page)
talaba (ta-la-bà; Tagalog seafood) [n.] oyster
talakitok (ta-la-kí-tok) [n.] cavalla fish, a kind of sea fish (see also isda for the list of other fishes)
*talakitok at mayamaya sinigang sa mangga [n.] cavalla and red snapper in green mango broth
talad kan-anan (tá-lad- kan-a-nán; Cebuano furniture) [n.] dining table (see also lamesa) (hapag-kainan in Tagalog; karan-an in Waray)
talangka (ta-láng-kà; Tagalog crab) [n.] small or tiny freshwater crabs and its roe \crab roe (pehe in Navotas and Malabon)
*taba ng talangka (ta-bà ng ta-lang-kà; Tagalog meat part) [n.] crab fat \crab roe paste \This is abundant in Pampanga during the rainy seasons in the months of July and August. The fats are collected by squeezing our tiny quantity of fats from very small crablets. It requires at least a sack of crablets to fill a small glass with crab fats. Tabang talangka is good if cooked with garlic and dayap or made into pasta sauce (sticky paste) for toppings in freshly cooked rice. Though heavenly in taste, tabang talangka is highly forbidden to those who have symptoms of heart disease. One should not indulge, better avoid, due to its high cholesterol content. Always bear in mind that it is seriously deadly to those who have heart ailment or hypertension, and the uric acid in it is very painful to one’s arthritis and gout. (a.k.a tabang talangka)
talbos (tál-bos; Tagalog vegetable) [n.] tops or the new and young sprouting leaves of plant, usually used as vegetables (see also gulay for other Tagalog vegetables) (udlot in Cebuano, or ganas if referred to the tops of kamote or tangkong)
*talbos ng kamote (Tagalog vegetable) [n.] sweet potato tops, a kind of leafy vegetable (ganas sa kamote in Cebuano)
*talbos ng kangkong (Tagalog vegetable) [n.] swamp cabbage tops, a kind of leafy vegetable (ganas sa tangkong in Cebuano)
*talbos ng sili (Tagalog vegetable) [n.] young leaf of pepper \pepper leaf (dahon sa sili in Cebuano)
talipapa(ta-li-pa-pà; Tagalog) [n.] (see under palengke)
talong (ta-lóng; Tagalog, Hiligaynon (Ilonggo), Bicolano and Cebuano vegetable) [n.] eggplant ( Solanum melongena, [esculentum]) of the nightshade family \aubergine (Brit.) (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables) (tawong in Boholano; tarong in Ilocano and Waray; balasena in Pampangueño; talon in Pangasinense; tagothong in Maranao; sagutong in Maguindanao; tarong-tarong in Cagayanon)
*balbosal (Ilocano vegetable) [n.] a variety of small round wild eggplants.
*(Bt) eggplant [n.] short for Bacillus thurigensis eggplant, a genetically modified variety of eggplant. The plant is said to be pest resistant but some are worried on how safe it is to propagate and how safe is its fruit for human consumption.
talon (ta-lón; Pangasinense vegetable) [n.] eggplant (see also Tagalog talong)
talunan (ta-lú-nan; Laguna dish) [n.] (same as talunang manok)
talunang manok (ta-lú-nang ma-nók; Laguna dish) [n.] chicken dish made from the meat of cock that was defeated or killed in a cockfight. The losing rooster when killed is dressed and its meat divided into parts by the winning sabungero and his friends who made it as their balato or a share of the won prize. Cooking talunang manok start by boiling a kilo of pork pata while preparing the sauce consist of the following: two pieces mashed tokwa, a handful of salted cucumber, two small cans of black beans, one pickled onion, one chopped tomato, crushed garlic, and julienned ginger. While waiting for the meat to become tender, sauté another set of crushed garlic, sliced onion and tomato in another pan. Then add the rest of the sauce ingredients that are prepared earlier and simmer the mixture for a while. When the chicken and pork are done, add the sauce, mix well and continue cooking until flavors are mixed well. It is best served while very hot (binihagan in Cebuano)
talyan (tal-yan; Waray root crop) [n.] a kind of root crop similar to taro but is endemic in eastern Leyte and in southwestern part of Samar mainland. It is popularly used by locals in making binagol. It is considered a staple food by the locals and is commonly cooked by boiling then peeled, sliced and served with viand. In Tacloban City, it is best paired with chopped lechon baboy (roasted pig)
tamales (ta-má-les; Pampangueño, Quezonian and Zamboangueño delicacy, probably Mexican origin; dw Mex. tamale) [n.] sweetish rice cake topped with viand and wrapped in banana leaf \Tamales is made of mixed ground rice, coconut milk with sugar and topped with meat viand and spread of about 1 teaspoon of annatto oil then wrapped in layers of banana leaves (sometimes layered with sheet of tinfoil) folded to shape a 4-inch square. Then it is steamed in a steamer for at least half an hour. Later version of tamales has peanuts topped with spicy shredded chicken meat, pork, shrimp, ham and sliced cooked eggs. The amount of filling determines if the tamales is “special” or not. The more ingredients and how delicious it is would make the tamales special. Other version of tamales can also be found in Quezon province wherein it is not wrapped in leaves but instead steamed in mold. In Meycauayan, Bulacan, their version of tamales is sweetish as sugar is added into the ingredients, while in Zamboanga tamales is prepared using noodles in place of rice. Tamales is said to be of pre-Spanish origin and is related to the Mexican version tamale that is made of seasoned meat and dough of cornmeal that is wrapped in corn husks that is then boiled in oil, steamed, or baked. However, there is no similarity in taste and in shape between the Mexican tamale and the Pampangueño tamales.
*bobotu (bo-bo-tù; Pampangueño delicacy) [n.] unsweetened tamales in Brgy. Sulipan, Apalit Pampanga or in the town of Sasmoan (formerly called Sexmoan) also in Pampanga.
tamalos (ta-ma-lós; Visayan dish) [n.] braised pork with rice and sesame peanut sauce
tamarindo (ta-ma-rín-dô; Waray tree and fruit; dw Span. tamarindo) [n.] tamarind (sampalok in Tagalog; sambag in Cebuano)
tamarindo (ta-ma-rín-do; Tagalog sweets; dw Span. tamarindo) [n.] syrupy sweets or candy made from the pulp of ripe tamarind simmered with sugar.
tamarong (ta-ma-róng; Visayan fish) [n.] short-bodied mackerel ( Rastrelliger brachysomus), a kind of fish (see also isda for the list of other fishes)
tambakol (tam-bá-kol) [n.] (see under tuna)
tambal sa uhaw (tam-bal sa u-háw; Cebuano) [n.] thirst quencher. Any drink or juicy fruit that is capable of quenching one’s thirst. (pamatid uhaw in Tagalog)
tambalang (tam-ba-lang; Caluya Island, Antique seaweed) [n.] a pale brown guso that grows in water gardens
tamban (tám-ban; Visayan fish) [n.] sardinella, a kind of fish. Tamban 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 for the list of other fishes)
tambasakan (tam-ba-sá-kan; Visayan fish) [n.] mudskipper, a kind of fish (see also isda for the list of other fishes)
tambiki (tam-bi-kì; Palaweño fish) [n.] flatfish. (tampal in Tagalog)
tambok (tam-bók; Cebuano, Boholano and Waray) [n.] fat (taba in Tagalog)
tamilok (ta-mi-lòk; Tagalog marine bivalve) [n.] woodworm \shipworm \This mollusk is actually a clam that burrows in wood, as in the wood of old wooden ships, posts, and mangrove roots that are most often submerged in seawater. Its edible flesh can be eaten raw or fermented with some salt.
tam-is (tám-is; Cebuano taste;) [adj.] sweet \luscious (a.k.a. matam-is in Cebuano; matamis in Tagalog; matam-is in Waray and Hiligaynon (Ilonggo); nasamit in Ilocano; maamis in Bicolano; mayumu in Pampangueño (Capampangan) and Pangasinense; mamis in Maranao & Maguindanaoan; memis in Ibanag and Yakan)
tamisan (ta-mí-san; Bicolano sea mollusk;) [n.] a giant species of squid, almost a meter long.
tam-ison (tam-is tám-is; Cebuano taste) [adj.] somewhat sweet \sweetish \slightly sweet (a.k.a tam-is tam-is in Cebuano; manamistamis in Tagalog)
tam-is tam-is (tam-is tám-is; Cebuano taste) [adj.] rather sweet \somewhat sweet \sweetish \slightly sweet (tam-ison in Cebuano; manamistamis in Tagalog)
tampal (tam-pál; Southern Luzon and Palaweño fish) [n.] flatfish \soles (tongue sole) \halibuts (Indian halibut) \flounders. This fish is shaped like a human palm, often lying flat on the sandy ground or floundering in the muddy ground under the sea. Any of the species under the families Soleidae, Psettodidae, Bothidae, Paralichthyidae and Cynoglossidae (see also isda for the list of other fishes) (a.k.a tampal poki, dapa, or alupihang dagat in Tagalog particularly in Navotas and Malabon; tatampal, tambiki, palad, dalidali, kalangkao, papang sinilas, hagudila, and dapang kawayan in Palawan)
tampal poki (tam-pál po-kì; Southern Luzon fish) [n.] (same as tampal)
tamsi (tám-si; Waray) [n.] bird \The birds in general (ibon in Tagalog; langgam in Cebuano and Boholano; baying in Bicolano)
tamu (ta-mù; Sulu and Zamboanga cooked rice) [n.] rice in woven ball of palm. This is the same as the Visayan puso, the rice cooked inside a diamond-shaped woven coconut palm. Tamu is commonly used in Muslim’s satti dish. This ball of rice can also be faked by pressing freshly cooked rice into balls and allow it to stand for few minutes to cohere before slicing into lumps or chunks. However, if the hand-pressed rice ball will disintegrate when sliced, form it into smaller balls instead and immerse the whole piece into the sauce of satti. (puso in Visayan)
tandok (tan-dok; Visayan fruit) [n.] (same as tindok; see under saging)
tangad (tá-ngad; Cebuano & Boholano aromatic grass) [n.] lemon grass (see also Tagalog tanglad) (tanglad in Tagalog and Waray; salay in Maguindanaoan)
tangal (ta-ngal; Tawi-Tawi ingredient) [n.] (same as tungog)
tanghalian (tang-ha-lí-an; Tagalog meal; dw Tag. tanghali [noon]) [n.] lunch (paniudto in Cebuano, Boholano and Waray)
tangigi (ta-ngí-gi) [n.] (same as tanguigue)
tangkong (tang-kong; Visayan vegetable) [n.] swamp cabbage ( Ipomoea aquatica) \river spinach \water convolvulus, a kind of leafy vegetable (see also utanon for other Cebuano vegetables) (kangkong in Tagalog)
*adobong tangkong [n.] river spinach cooked in vinegar and soy sauce with garlic and pepper (adobong kangkong in Tagalog)
*ganas sa tangkong [n.] swamp cabbage tops, a kind of leafy vegetable (talbos ng kangkong in Tagalog)
*apan-apan (Ilonggo dish) [n.] swamp cabbage cooked in vinegar and shrimp paste
tanglad (tang-lad; Tagalog & Waray aromatic grass/condiment) [n.] lemon grass, a kind of grass that looks like cogon grass, has an aroma similar to that of citrus. It is used to flavor soupy dish such as tinola (fish in clear broth) and binacol (chicken stewed in coconut water with bamboo stalks), and as stuffing in lechon manok (roasted chicken) and in lechon baboy (roasted pig). The roots of lemon grass is also made into tea (lemon grass tea) that is good for those who are hypertensive. (tangad in Visayan; salay in Maguindanaoan)
tanguigue (ta-ngí-ge) [n.] Spanish mackerel, a kind of sea fish \kingfish (US). The more common one has stripes on its belly and a rounded head. Another similar fish but bigger is called the “wahoo” (see also isda for the list of other fishes) (also spelled as tangigi, tanige)
tanige (ta-ní-ge) [n.] (same as tanguigue)
tapa (tá-pa; Tagalog dish) [n.] dried pieces of cured, salted or lightly marinated beef or pork, then cooked by frying in little oil. Tapa can be also that of sun-dried jerky or strips of sliced meat of carabao, horse, venison (meat of deer), wild boar, and other beasts (similar to kusahos in Visayan)
*tapang usa (ta-pang u-sà;) [n.] a tapa made of cured and dried venison
tapay (ta-páy; Maranao delicacy) [n.] rice puto served with milk and ginti. Using ordinary rice cooked in coconut milk. When cooked, it allowed to cool and then several scoops of it is transferred into a deep bowl. Fresh milk or evaporated milk is poured is and mixed well. Some condensed milk is added to sweeten the tapay, then ginti (roasted grated coconut meat) is added to add aroma and flavor.
tapayan (ta-pa-yán; Tagalog container) [n.] earthen jar (see banga) (banga in Cebuano)
tapey (ta-péy; Ilocano wine) [n.] another name for tapuy (see under alak)
tapsilog (tap-si-lóg) [n.] short for “tapa, sinangag, at itlog”,” a typical Pinoy breakfast meal of tapa that is made of braised marinated thinly sliced beef (sometimes pork), paired with sinangag na kanin (fried rice) with 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 and fresh or slightly sautéed onion rings on top the tapa.
tapuy (ta-púy; Ilocano wine) [n.] (see under alak)
taranati (ta-ra-na-tì; Pampangueño fruit) [n.] star fruit (balimbing in Tagalog; balingbing in Cebuano; galangan in Ilonggo)
taro chips (ta-ro tsíps; Cotabato delicacy) [n.] (see under gabi)
tarong (ta-róng; Ilocano & Waray vegetable) [n.] eggplant (see also Tagalog talong)
tarong-tarong (ta-róng ta-róng; Cagayanon vegetable) [n.] eggplant (see also Tagalog talong)
tasty bread (tés-te bred) [n.] (same as pan Americano; see under tinapay)
tatampal (ta-tám-pal) [n.] (same as alupihang dagat)
tatus (tá-tus; Visayan crab) [n.] coconut crab ( Birgus latro) \coconut-cracking crab \a species of big hermit crab that could climb a coconut tree and gather fruit. Its big and strong pincers are capable of husking coconut fruit, cracking coco shell, and prying the nut which is its favorite food. In the Philippines, this crab thrives in the grove of coconut trees in Cuatro Islas off the western coast of Leyte as well as in the Batanes group of islands where commercial trade of this crab is prohibited. Tighter environmental laws limit their harvest and consumption. It cannot be sold or bought openly in the wet market. Its meat is considered a delicacy by the native islanders (a.k.a. titus)
*coconut crab = (n.) ( Birgus latro) a large terrestrial arthropod that has strong pincers capable of cracking down a coconut fruit. It can also climb on trees but seldom does because in only eat fallen coconut fruits. It is also called “robber crab” because of the perceptions that it steals shiny items such as silverware and pots from nearby houses. It is related to hermit crab and mainly found in pacific and Indian oceans. Its meat is exotic and delicious. A fully matured one would weigh around 40 pounds and is more than 3 feet from head to tail.
tauge (taw-ge) [n.] (same as toge)
tausi (taw-si) [n.] salted black soya beans
tawgi (taw-gi; Visayan vegetable) [n.] bean sprout \mung bean sprout \green gram bean sprout (see also utanon for other Cebuano vegetables) (also spelled as tauge)
tawilis (ta-wí-lis; Tagalog fish) [n.] Philippines freshwater herring that can be found only in Taal Lake (see also isda for the list of other fishes)
tawong (ta-wóng; Boholano vegetable) [n.] (same as talong)
tengang daga (te-ngang da-gà; Tagalog fungi) [n.] wood ear \black wood ear mushroom \cloud ear mushroom \literally means “mouse ear”. This dark-brown rubbery fungi has a flat, rounded form resembling that of an ear. It grows on decaying tree trunks and is rubbery in consistency and crinkled in texture. It is used esp. in Chinese cooking and later adapted in Pinoy cuisine, particularly in making pancit (noodle), such as langlang (vermicelli noodle soup) and bam-i (sauté of two noodles).
termos (tér-mos; dw Eng. thermo) [n.] thermos bottle
*termos ng kape (tér-mos nang ka-pé; dw Eng. thermos + Tag. kape) [n.] (same as cafeteria)
*cafetera (ka-pe-té-ra; Spanish origin; dw Span. cafetera [coffeepot]) [n.] coffeepot (see cafetera). A pitcher like container with a spout, lid, and a handle, used for holding coffee or where coffee drink is made. (a.k.a. termos ng kape in Tagalog)
Tex-Mex (téks meks) [n.] Philippine slang that refers to the American variation of Mexican food sold in the so-called Mexican restaurants in the Philippines.
tibok-tibok (ti-bòk ti-bòk; Central Luzon ingredient /food) [n.] cream of carabao milk
tikoy (tí-koy; Chinese delicacy; dw Korean tteok or thuck [glutinous rice flour]) [n.] sticky rice cake, also called the Chinese New Year cake known in Chinese as nian gao, in the word nian means “year” and the word gao means “higher.” If taken together, the words represent progress in the new lunar calendar year. Chinese households believe that tikoy must unfailingly be offered every year to the Kitchen God, wherein the family feeds the sticky pudding to the Kitchen God one week before Lunar New Year to ensure a favorable report upon the god’s return to heaven. More importantly, lots of tikoy are served on the eve of Chinese New Year to bring good luck and prosperity. It is prepared and shaped in different shapes and color, most commonly circular and flat to symbolize money, or especially molded to assume the shape of an animal that symbolizes good fortune, good life, harmony, or prosperity. Chinese tradition and beliefs in tikoy has influenced the Filipino celebration of its calendar New Year celebration, thus tikoy are also served by some Filipino households in the eve of New Year’s Day on January 1. Tikoy is made of ground glutinous rice, brown sugar with same quantity as that of the rice flour, and corn starch with half the quantity as that of the rice flour, then all the ingredients are mixed together in water and coconut milk. In a large vat, enough cooking oil is heated before the mixed ingredients is poured in. Once poured in the vat, the mixture is slowly and continuously stirred. After mixing well, tikoy is cooked for at least 1 hour until thick and sticky. Then, pour into a deep round dish or mold and let cool. After a few hours of cooling, it is refrigerated. If you want to make a milky variant or enhance the color, you can add milk or food coloring while in the process of mixing the ingredients. For some other flavor, you can add any aromatic scent while in the process of cooking your tikoy.
*Gumaca tikoy (Gumaca, Quezon) [n.] tikoy wrapped in anahaw leaf. This tikoy is prepared like the conventional tikoy using ground glutinous rice, butter, and ground sugar as the main ingredients. What makes Gumaca tikoy distinctive is the way it is packed. The cooked tikoy is stuffed into a tubular cellophane wrapper (such as the usual ice or ice-candy plastic wrapper) then a layer of anahaw leaf is wrapped lengthwise around the filled plastic tube and tied on both ends. The finished product looks like a long pike of unhusked corn.
til-ag (til-ag; Cebuano cooking term) [n.] the washing of rice grain in water to clean it before cooking
tilanggit (ti-láng-git) [n.] a dried tilapia that is prepared similar to boneless danggit. The name tilanggit actually derives from tilapiang dinanggit. To prepare tilanggit, use a freshly harvested juvenile tilapia. Split the fish open from its back with a small knife or pair of stainless scissors. Split and spread the fish into a butterfly fillet and then remove the entrails and gills. Next, remove the vertebral column and large bones by extracting them with a puller, and clipped the fins. After washing the processed butterfly fillet with fresh water, dry them under the intense heat of the sun or through a dryer until they become brittle. Dryness maybe about five percent or less moisture. For a more lasting preservation, use a lightly salted water (light saline solution or clean sea water) as final washing before drying the fish.
tilapia (ti-láp-ya) [n.] St. Peter’s fish. Tilapia is a kind of fish commonly cultured or grown in ponds filled with brackish water. A big freshwater tilapia, bigger than one kilogram a piece is called pla-pla. Tilapia is grown either in fresh or brackish water. Its white flesh is rich in protein, calcium, phosphorous, iron and vitamins. It can be used as substitute in any recipe that calls for an expensive fish. Tilapia is one of the safest kind of fish to consume because it has a very low level of mercury content (also spelled as tilapya) (see also isda for the list of other fishes)
*pla-pla (plá-pla) [n.] big freshwater tilapia, a kind of fish bigger than one kilogram a piece
*tilapia burger (ti-láp-ya bur-ger) [n.] burger bread stuffed with a patty made from ground meat of tilapia fish, instead of the traditional beef or pork patty. Fish burger was promoted in 2008 by the Bureau of Fisheries and Aquatic Resources (BFAR) of Cagayan Valley to promote and popularize fish-based food products not only as a local enterprise for low-income families, but also as a healthy food alternative
*nilotica = (n.) big and fast growing variety of freshwater tilapia. Also known as plapla (Nile tilapia)
*mossambica = (n.) native tilapia in the Philippines which is resistant to high salinity in brackish water (Mozambique tilapia)
*molobicus = (n.) hybrid variety of Genetically Improved Farm Tilapia (Gift) which came from the strains of nilotica and mossambica
*Nile tilapia = (n.) a vriety of nilotica tilapia ( Oreochromis niloticus) that grows in freshwater ponds
*plapla = (n.) big variety of freshwater tilapia, bigger than 1 kilogram a piece
tilapya (ti-láp-ya) [n.] (same as tilapia)
tina (ti-nà) [n.] dye, in cooking or food preparation it particularly refers to food coloring.
*grana (grá-na) [n.] a red or fuchsia dye used to color the shell of itlog na maalat (salted egg). A gram of grana is capable to color nearly 7,000 eggs.
*atsuwete (at-tsu-we-te) [n.] annatto seed. This is used to produce reddish-orange food coloring (see also in atsuwete)
tinabal (ti-na-bàl; Leyte’s salted fish) [n.] rockfish cured in brine sauce. Any variety of rockfish (preferably mulmol or parrot fish) is used in making tinabal. The fish must be freshly caught then its gills and viscera are removed and the stomach cleaned well. You can retain the scales intact. The fish is then cured by coating with plenty of rock salt, the cavity in the stomach and gills are also filled with salt. Then stored in a covered container. Slowly, the salt would melt and become unâ (a briny thick fish sauce). Curing would take weeks to a month before tinabal is ready for cooking. It is best if fried and topped with plenty of sliced ripe tomatoes while being fried in the pan. In rural areas, such as in the farm, tinabal is simply grilled over hot ember or used as subak (meat ingredient) in soupy vegetable dish. The unâ of tinabal can be used in seasoning vegetable dish but must be mixed while in the process of cooking, not as table condiment.
tinagtag (ti-nág-tag; Maguindanaon snack) [n.] rice fritter. This native snack of Maguindanaons looks like a triangular net of fine and curly strands of browned pancit bihon. This is similar to Cebuano’s tagaktak that is also folded into triangle. This delicacy is made with finely ground rice, sugar and some water, mixed well to become a thick but flowing batter. The batter is placed in a pangulayan (a native coconut shell strainer). The batter would pass through the tiny perforation drilled at the bottom of the coconut shell, coming out like string of noodles falling directly into the hot pan with cooking oil. The pangulayan is quickly swayed in crisscrossing or circular motion so the falling strands would create a net-like pattern on the pan. The falling strands of batter is quickly fried and cooked till it is golden brown and crisp. Using gagawi (Maguindanaon wooden ladle), the rice fritter is removed from the pan and immediately folded into half-moon (folded once to become semi-circle in shape) or rolled to become tubular in shape. It would stiffen and turned crisp as soon as it cooled down. As part of the ceremonial cooking, the Maguindanaons would ask first the blessings of Allah before cooking this delicacy. They also profess that the presence of a wicked person or someone who has a bad disposition, while tinagtag is being prepared, would cause the tinagtag to have an unpleasant taste or easily get spoiled. A good and finely cooked rice fritter has a shelf life of one month or even more. Maguindanaons traditionally would prepare and offer this delicacy during special occasions such as in weddings, feast, and during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi. They traditionally have to perform the ceremonial preparation and cooking of tinagtag while listening to the rhythmic beat of balabad (wooden drumstick) and dabakan (a native drum made with dried animal skin). (tagaktak in Cebuano)
tinai (ti-ná-i; Cebuano & Waray meat part) [n.] intestine (bituka or isaw in Tagalog)
tinamarindoan (ti-na-ma-rín-do-àn; Waray cuisine term; dw Span. tamarindo [tamarind]) [adj.] flavored with tamarind (sinambagan in Cebuano; sinampalokan in Tagalog)
tinapa (ti-na-pà; Tagalog dish; dw Ceb. tap-an [smoke]) [n.] smoked fish or meat (tinap-an or tinap-anan in Cebuano (see also tinapang isda in the comments below this page)
*tinapang isda [n.] smoked fish (tinap-an nga isda or tinap-anang isda in Cebuano)
*binusog tinapang bangus [n.] a smoked milkfish stuffed with some mashed meat of milkfish, potatoes & spices.
*tinapang sardinas [n.] smoked sardines (tinap-an nga sardinas or tinap-anang sardinas in Cebuano)
*tinapang salmon [n.] smoked salmon (tinap-an nga salmon or tinap-anang salmon in Cebuano)
*tinapang kapak [n.] smoked gray mullet (tinap-an nga banak or tinap-anang banak in Cebuano)
*tinapang karne [n.] smoked fish (tinap-an nga karne or tinap-anang karne in Cebuano)
tinapa (ti-na-pà; Visayan and Mindanawanon preserved fish; dw Ceb. tap-an [smoke]) [n.] canned salmon or sardines, as in canned sardines, canned mackerel, canned tuna, etc. either in tomato sauce or oil
tinap-an (ti-nap-an; Visayan dish; dw Ceb. tap-an [smoke]) [n.] Visayan-style smoked fish in a stick (a.k.a. tinap-anan in Cebuano; tinapa in Tagalog)
*ang tinapa nga isda (Visayan) [n.] smoked fish (tinapang isda in Tagalog)
*tinap-anan nga tuna (Visayan) [n.] smoked tuna (tinapang tuna in Tagalog)
*bakas (Mindanawanon) [n.] Muslim or Maranaw smoked whole tuna fish skewered in wooden or bamboo broach
*ang tinapa nga karne (Visayan) [n.] smoked meat (tinapang karne in Tagalog)
*barbekyu [n.] barbecue (see barbekyu)
tinap-anan (ti-náp-a-nàn; Visayan dish; dw Ceb. tap-an [smoke]) [n.] (same as tinap-an)
tinapay (ti-ná-pay; Tagalog, Hiligaynon (Ilonggo) & Waray) [n.] bread, in general (pan in Cebuano and Boholano)
*bahog-bahog (ba-hòg bá-hog; Visayan) [n.] recycled old bread \pudding bread
*pan americano (pan a-me-ri-ká-no; dw Span. pan [bread] + Americano) [n.] a rectangular loaf of doughy bread, shaped like a big huge block of brick and a bulging top side. It is generally soft and lofty. This bread is sometimes sold as sliced loaf packed in cellophane wrapper. There are already innovations in the loaf such as the infusion of various flavors such as ube, coco, pandan, choco, monggo, etc. This bread is commonly packed and labeled as “tasty bread” by bakeries in almost all cities in the Philippines. The bread is called pan Americano as it was the Americans who introduced this loaf of bread and its automatic slicing machine (also spelled as pan Amerikano; American bread in Visayas)
*pan barritas (pan ba-rí-tas; dw Span. pan + barra [bar]) [n.] a loaf of hotdog buns. An elongated buns.
*pan de aragon (pan de a-ra-gón; ; dw Span. pan [bread] + Aragon) [n.] a loaf of crusty bread that is pointed at both ends.
*pan de agua (pan de ág-wa; dw Span. pan [bread] + agua [water]) [n.] a water sealed half-moon shaped bread
*pan de bonete (pan de bo-né-te; dw Span. pan [bread] + bonete [bonnet]) [n.] a crusty reddish or dark brown bread that is globular at the top and shaped like a bonnet or a cook’s hat.
*pan de caña (pan de kán-ya; dw Span. pan [bread] + caña [cane]) [n.] sliced buns that is rebaked and in the process would curl on one end, taking the shape of a caña (cane or staff used as walking stick). It is toasted and crunchy.
*pan de coco (pan de kó-ko; dw Span. pan [bread] + Eng. coconut) [n.] a sweet bun filled with bukayo (coconut sweetmeat).
*pan de limon (pan de li-món; dw Span. pan [bread] + limón [lemon]) [n.] a rounded bread with smooth crust, supposedly taking the shaped of an orange or lemon.
*pan de monja (pan de móng-ha; dw Span. pan [bread] + monja [nun]) [n.] nun’s bread. This big and yellowish bread with a wide gaping cleavage in the middle is later on called monay (a.k.a. monay)
*pan de Navarro (pan de na-bá-ro; dw Span. pan [bread] + Navarro [from Navarre]) [n.] a big loaf of hard crusty bread that looks similar to French bread
*pandesal (pan-de-sál; dw Span. pan [bread] + sal [salt]) [n.] salt bread, The name pandesal is of Spanish origin which literally means “bread with salt,” but actually the bread is not salty at all though a considerable amount of salt is added in the flour for the dough, just like most bread in the bakery. This bread is made of flour, yeast, sugar, and salt, mixed and kneaded together into a dough, and then cut and shaped into buns with the trademark lengthwise shallow slice on top. The bun is then sprinkled with dry flour or rolled in a spread of flour before it is placed in the oven and cooked until it becomes puffy and light brown. Pan de sal is unofficially considered to be the national bread of the Philippines. It is the favorite breakfast bread for Filipinos, particularly in the urban areas where they fondly put some palaman (spread or fillings) in it and pair it with a cup of hot coffee.(also spelled as pan de sal)
 *pandesal de suelo (pan de su-wé-lo; dw Span. pan de sal [salt bread] + suelo [ground]) [n.] a pandesal bread baked in the oven that is built on suelo (floor or ground). The intense heat produced by the ground oven caused the crust of pandesal to become very crisp. This is actually a traditional pan de sal with the aromatic goodness of fresh wheat and without preservative or improvers, which can be frozen for storage for up to a month then reheated in over toaster straight from the freezer to restore its consistency and taste.
*pan de suelo (pan de su-wé-lo; dw Span. pan [bread] + suelo [low ground]) [n.] (same as pandesal de suelo)
*pan gaseosa (pan gas-yó-sa; dw Span. pan [bread] + gaseosa [airy]) [n.] a thick, soft, with a yielding mass kind of flat bread that is often used in making emparedados sandwhich.
*adobo pandesal (a-dó-bo pán’-de-sal; dw Span. adobar [pickle] + pan de sal [salt bread]) [n.] a pandesal bread sandwich stuffed with chicken or pork adobo flakes
*monay (mó-nay; Tagalog bread) [n.] big soft bread with a cleavage in the middle. Actually, the dough used in this bread was molded as a ball, then pressed on the baking pan to create a flat bottom. A deep, wide slit across the middle top of the dough is made. The slit would eventually expands and turns into a cleavage when the bread is baked. It used to be called as pan de monja or the “nun’s bread”.
*pan de Vienna (pan de bi-yé-na; dw Span. pan [bread] + Vienna [capital of Austria]) [n.] round bun with a cross cut on top, an imitation of the European (English) hot cross bun.
tinarapan (ti-na-ra-pan; Ivatan staple dish) [n.] dukay and sudi are peeled, sliced into large chunks and boiled with a pinch of salt. This is the staple food in Batanes, as rice is eaten only once a week, on Sunday, or none at all.
tindaan (tin-da-an; Pangasinense) [n.] (same as the Tagalog palengke)
tindok (tin-dok; Visayan fruit) [n.] (see under saging)
tinidor (ti-ni-dòr; dw Span. tenedor [fork]) [n.] fork (kubiyertos in Waray)
tinilmok (ti-nil-mok; Bicolano dish) [n.] shrimp, pork, and coco meat wrapped in yam leaves
tinil-ogan (ti-nìl-o-gan; Cebuano cooking term) [n.] rice washing, the used water in washing rice grains before cooking them (a.k.a. kinilisan in Cebuano; hugas bigas in Tagalog)
tinitim (ti-ni-tim; Waray delicacy) [n.] steamed cassava flour (tapioca) topped with a thin layer of ube flavored maja blanca giving its top surface a violet color. It tastes sweet because of sugar and milk that are added in the main ingredients
tinola (ti-nó-la; Tagalog dish) [n.] (same as tinula)
*tinolang isda (ti-no-lang is-dà; Tagalog dish) [n.] A fish dish plainly cooked in boiling hot water that eventually becomes its clear transparent broth, mixed with some slices of vegetables and seasoned with salt. Tinola is best if the fish or meat used in cooking is very fresh \boiled fish
*tinolang manok (Tagalog dish) [n.] chicken cuts boiled in hot water and then mixed with slices of vegetables, traditionally that of papaya or chayote (mirliton pear) or upo (bottle gourd), malunggay (moringa) leaves or chili leaves, season to taste with salt or fish sauce. To cook this dish, the chicken meat is first sautéed until brownish and then set aside. Then crushed cloves of garlic are sautéed with julienned gingers and sliced onion until they become fragrant. Water is added, enough to submerge the chicken meat. The sautéed chicken meat is put in, and vegetables are added when the dish is boiling. Cooking is completed by simmering the tinolang manok on a low fire for at least 20 minutes. (a.k.a. chicken tinola; tinuwang manok in Boholano)
tinubong (ti-nú-bong; Ilocano delicacy) [n.] a sticky rice cake cooked in bamboo tube. This is prepared by grounding rice (a blend of ordinary cooking rice and glutinous rice grains) then make it half-cooked with coconut milk and some sugar. The half-cooked ingredients are poured into long bamboo tubes, and the open end of the bamboo tube is covered with banana leaf and tied to seal it. The filled bamboo tube is then placed over hot embers to cook its contents. When cooked, the bamboo tube is split open and the cylindrical rice cake inside it is removed and eaten. This delicacy is a traditional “Christmas puto” in Vigan City, Ilocos Sur.
tinuktok (ti-núk-tok; Ilonggo dish) [n.] taro leaves with shrimp, young coconut meat, cooked in coconut milk (tinumok in Bicol)
tinughong (ti-núg-hong; Visayan porridge) [n.] porridge made of recycled old cooked rice (see also under lugaw)
tinula (ti-nú-la; Visayan dish) [n.] fresh fish stewed in clear broth mixed with few pieces of green leafy vegetables, commonly with garlic, onion, leek, a small bundle of lemon grass, and salt to taste, the other version of this dish is lightly soured with sliced tomatoes, iba, or juice of calamansi (Philippine round lime)\fish or meat stewed in clear broth \fish stew (tinuwa in Boholano; tinola in Tagalog)
*tinulang isda (Visayan dish) [n.] (same as tinolang isda)
*tinulang manok (Visayan dish) [n.] (same as tinolang manok)
tinumok (ti-nu-mók; Bicolano dish) [n.] taro or squash leaves filled with seafood such as crab, shellfish, or shrimps, added with meat of young coconut, sliced or pounded ginger, garlic, and other spices of choice, then cooked in coconut milk with lemon grass. (tinuktok in Iloilo)
tinutungang cocorokok (ti-nu-ngang ko-ko-ro-kòk; Bicolano dish) [n.] chicken coco dish
tinunoan (ti-nu-no-àn; Cebuano term; dw Ceb. tuno) [n.] flavored with or mixed with coconut milk \with coconut cream (see also ginataan) (ginataan in Tagalog; hinatokan in Waray)
*tinunoang manok (Visayan dish;) [n.] chicken in coconut milk (see also in ginataan)
*tinunoang isda (Cebuano dish) [n.] fish in coconut cream (ginataang isda in Tagalog; hinatokan na isda in Waray)
*tinunoang utan (Cebuano dish) [n.] any vegetable stewed or simmered in coconut milk (hinatokan na utan in Waray; ginataang gulay in Tagalog)
*tinunoang kalabasa (Cebuano dish) [n.] squash in coconut milk. Squash are cut into cubes then cooked in coconut milk (ginataang kalabasa in Tagalog; hinatokan na karabasa in Waray)
*tinunoang nangka (Cebuano dish) [n.] (same as the ginataang langka; see under ginataan) (ginataang langka in Tagalog; hinatokan na langka in Waray)
*linutik (Ilonggo dish) [n.] (see under ginataan)
tinuom (ti-nú-om; Ilonggo dish) [n.] a chicken soup cooked in banana leaf. Cuts of chicken meat are wrapped with banana leaf like small packages. Only the upper or tip portion of the entire banana leaf can be used as wrapper, and cooking needs at least three slightly wilted banana leaves, arranged in away that the soup could be held properly. Wilting the leaf is necessary to soften the leaf so that it would be easier to wrap it around the dish as it prevents the leaf from breaking. Chicken meats are chopped into small pieces without removing its bones and skin. The chopped meat are then distributed to several packets, each packet contains water, ginger, onions, garlic, lemon grass (tanglad), potato and optional bit of margarine or liquid seasoning such as soy sauce or fish sauce (patis). The edge of banana leaves are gathered up and tied with strip of wilted banana leaf. Cooking is done by steaming the parcel of banana leaves that contains all the ingredients. This aromatic tasty dish is popularized in Cabatuan, Iloilo that a festival is celebrated in this town for this chicken soup. (a.k.a tinuom na manok)
tinuon (ti-nú-on; Ilonggo dish) [n.] native chicken steam-cooked in sealed bamboo tube.
tinuon (ti-nú-on; Waray rice) [n.] steamed or boiled rice (See in kanin on how it is cooked) (sinaing na kanin or kanin in Tagalog; linun-ag nga kan-on or kan-on or luto in Cebuano)
tinuwa (ti-nu-wá; Boholano dish) [n.] (same as tinula)
*tinuwang isda (Boholano dish) [n.] (same as tinolang isda)
*tinuwang manok (Boholano dish) [n.] (same as tinolang manok)
tira-tira (ti-rà tí-ra; Tagalog sweet delicacy) [n.] (same as the balikutsa of Tarlac; see balikutsa)
tira-tira (ti-rà tí-ta; Visayan sweet delicacy) [n.] dry-ram, a by-product sweet that is made while in the process of cooking sugarcane juice to make sugar. Tira-tira is a yellowish-brown taffy with few tiny bubbles in it, shaped in long sticks or coiled as if to spin inside-out. In some places in Iloilo, this candy is now commercially sold as short and thin sticks. Like a lollipop candy, you eat tira-tira by sucking the stuff until it becomes pliant, then stretch it to breaking point and chew the broken bit
tiros (ti-rós; Waray) [n.] a cut or slice of something (see hiwa)
titus (tí-tus) [n.] (same as tatus)
tiwi (ti-wî; Waray meat part) [n.] chicken tail (see isol) (isol in Cebuano; iwi in Ilonggo)
tiyan ng tuna (ti-yan nang tú-na; Tagalog meat part; dw Tag. tuna + tiyan) [n.] the belly part of tuna fish (a.k.a. tuna tiyan)
tiyangge (ti-yáng-ge; Cebuano) [n.] (same as the Tagalog palengke)
tiyanggi (ti-yáng-gi; Ilocano) [n.] (same as the Tagalog palengke)
tiyanug (ti-yá-nug; Maranao delicacy) [n.] tubular-shaped pan cake. It is made with a batter of flour and egg, a scoop of batter is placed on a large ladle, traditionally made of half a coconut shell, perforated with many tiny holes like that of a water sprinkler, and then the batter is dripped in a circular motion onto a vat of hot cooking oil for deep frying until golden brown and in a net-like form. When cooled, syrup is poured over it and then rolled into tube then served by wrapping in banana leaf or cellophane.
tochong bangus (to-tsong ba-ngús; Spanish origin; dw Span. tocho + Tag. bangus) [n.] (same as bangus en tocho; see under bangus)
tocino (to-sí-no) [n.] pork sliver marinated in salt and sugar
*pork tocino [n.] marinated sweet pork fats.
*chicken tocino [n.] marinated sweet chicken fillet. This tocino uses chicken fillet in place of fatty pork.
*tocinong bangus [n.] tocino made of bangus fillet (see under bangus)
tocino del cielo (to-si-no del syé-lo; Visayan delicacy) [n.] egg yolk caramel custard
tocinong bangus (to-si-nong ba-ngús) [n.] boneless milkfish cured in sweet marinade (see also in tocino)
tofu (tó-fu; Japanese origin; dw Jap. tofu) [n.] very tender cheese like soybean curd that contains lots of water (mostly, about 80% of it is water), made of coagulated extract of soybeans and often packed in sealed thick cellophane tubes. It is rich in protein and is commonly used in soups
toge (tó-ge; Tagalog vegetable) [n.] bean sprout \mung bean sprout \green gram bean sprout (see also gulay for other Tagalog vegetables) (also spelled as togue; tawgi or tauge in Visayan)
togue (tó-ge; Tagalog vegetable) [n.] (same as toge)
tok nene (tok ne-nè) [n.] (same as tok neneng; see also kwik-kwik)
tok neneng (tok ne-neng; Tagalog exotic delicacy) [n.] cooked chicken egg with its shell removed, covered with orange-colored batter and deeply fried in very hot oil till the batter turns crisp.
*tok neneng na pugo (Tagalog exotic delicacy) [n.] tok neneng that uses quail egg instead of chicken egg (a.k.a. kwek-kwek)
tokwa (tok-wa) [n.] solidified fermented soybean curd, commonly cut and sold in square (about 2x2 inches in size and 1 inch thick) or rectangular shape (with mass equivalent to four or six pieces of the square one). It is immersed in slightly briny water to maintain its cream color. Overexposure to air will darken the color of tokwa.
tokwa’t baboy (tok-wat bá-boy; Tagalog dish) [n.] sliced tokwa and pork. A square or slice of tokwa is fried deeply until browned. The pork, preferably the pig’s head meat or pig’s belly, is also fried as a whole but not necessarily deeply fried. When tokwa and pork are cooked, they are uniformly sliced or chopped and then mixed with cubed tomatoes, onions, garlic, and other spices dipped in the concoction of vinegar, soy sauce and some salt. Other version has thick slices of cucumber, pounded ginger, and/or red chili, and if the pig’s head and belly is not available, the other parts of pork meat, perhaps complete with the skin and fats, will do.
tolay (tó-kay; Muslim fish) [n.] purse-eyed scad (see also isda for the list of other fishes) (matambaka or matangbaka in Tagalog; gutob in northern Mindanao)
torta (tor-ta) [n.] a kind of sweet pastry. In Pampanga, it is a sugar-sprinkled pastry made of flour mixed with egg, margarine, butter, or animal fat, baked into dinner rolls. In Ilocos provinces, it is the soft ensaimada-like bread. In Visayas, it is a flat circular big sweet cake.
torta (tor-ta) [n.] egg omelet, another name for tortilla
*tortalong [n.] (same as tortang talong)
*tortang talong (a.k.a tortalong) [n.] eggplant omelet. It is made of beaten eggs and eggplant The eggplant is first grilled or boiled then peeled of its skin. The skinned and half-cooked eggplant is mashed and flattened to form like a spreading folding fan. It is then mixed with the beaten eggs seasoned with dash of salt and pepper. Finely chopped tomatoes, garlic and onions are added on top, then the whole stuff is pan fried to become omelet. Sautéed ground meat may be added to the beaten egg as additional ingredient
toyo (to-yô) [n.] soy sauce \the black, salty sauce of fermented soybean that is steeped in brine, used especially. as a flavoring in seafood dishes, noodles, and in making sawsawan
trepang (tre-pang) [n.] processed sea cucumber meat, used in making soup (a.k.a. beche-de-mer)
tripa (trí-pa; Tagalog meat part) [n.] tripe (see goto)
tripikalyos (tri-pi-kál-yos; Tagalog meat part) [n.] tripe (see goto)
tsa (tsa; Tagalog hot drink) [n.] tea (tsa-a in Waray)
*liniplip (li-níp-lip; Mt. Province decoction) [n.] the water used in boiling kamote (sweet potato) and is served as hot drink like a tea. It is naturally sweetish after the sweet potato roots were steeped in a boiling water for a while.
tsamporado (tsam-po-rá-do; Mexican origin; dw Mex. champorado) [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 (see under lugaw) (also spelled as champorado)
tserol (tse-ról) [n.] (see under chicharon)
tsitsaron(tsit-tsa-ron) [n.] (same as chicharon)
tsitsaron bulaklak (tsit-tsa-ron bu-làk-làk) [n.] (see chicharon bulaklak under chicharon)
tsokolate (tso-ko-lá-te; dw Span. chocolate) [n.] chocolate
tudok-tudoks (tu-dok tu-doks; Zambaleño delicacy) [n.] sweet rice fritters
tuka (tu-kà; Pangasinense condiment) [n.] vinegar, in general (see suka)
tugabang (Visayan vegetable) [n.] bush okra (saluyot in Iloko and Tagalog; See saluyot)
tugi (tu-gî; Tagalog root crop) [n.] a kind of lesser yam that is starchy roots grown for food in warm countries (dukay in Ivatan)
tulya (tul-ya; Tagalog bivalve) [n.] clams
*ginulat na tulya (gi-nú-lat na túl-ya; Bulaqueño dish) [n.] tulya clams are thrown into the boiling water that would shock and cause the shellfish to quickly open their shell. Cooking continues by simmering the tulya. Salt and seasoning are then added to enhance taste and flavor, such as sliced tomatoes, tanglad (lemon grass), chopped spring onion, and pepper.
tuba (tu-bâ; Visayas, Mindanao, Quezon & Laguna native wine) [n.] coconut red wine (Visayan & Mindanawanon) \coconut wine (Quezon & Laguna) \palm toddy. In Quezon and Laguna, this is turbid or milky white in color as it is served pure by the tuba gatherer, but must be consumed immediately in one or two days from harvest; beyond that, the tuba sours to become vinegar. This same kind of harvested palm toddy is made red or maroon in color in Visayas and Mindanao due to the mixture of pounded or ground bark of tungog (a.k.a. barok) to allow the coconut wine to ferment and help prevent tuba from becoming sour. The making of tuba starts when the tuba gatherer called “mananguete” climbs a coconut tree in the early morning. While on top the coconut tree, he would sit on the base of palm’s frond and looks for a newly sprouting bud of bunch of coconut flower that is still completely encased in its green pod (takong). The bud of coconut fruit (inflorescence) is lopped off by slicing its very tip using a razor-sharp sanggot (scythe) to cause the sap to ooze out from the bud. The stalk of the wounded bud is then pushed down to force it to bend and to position its tip to point downward making it easy to collect the dripping juice as it drips. A container called pasok (small and short bamboo tube with a diameter enough to fit the size of the bud, also called sugong in the western part of Leyte) is then attached by inserting the wounded tip of the bud into the mouth of pasok and sealed by wrapping around a sheat of ginit (coconut sheat) and tying it securely with lapnis (strips from coconut frond’s bark or strip of rattan). This is done to prevent the rainwater from contaminating with the collected sap if the rain comes. With the availability of plastic cellophane and synthetic straw string, ginit and lapnis are sometimes no longer used as wrapper and binder. Pasok is then left hanging on the tip of the bud for the whole day to collect the slowly dripping sap. The mananguete would climb down and proceed to another coconut tree to do the same routine. By afternoon, the mananguete would climb back to gather the juice collected in the pasok and pour it into the hungot or kawit (big bamboo pole container) brought along by the mananguete which he hung behind his shoulder (a wooden hook that fits the shoulder is attached on it, making it easy to carry up and down in the tree). The emptied pasok is then cleaned using a pitlagong (bamboo plunger, also called patok or patek in Ilonggo) that would scrape off the sediments left behind and the assorted kinds of insects that came into it. The waste is thrown out by tapping the pitlagong on the frond of coconut palm. Then the tip of the bud is sliced off again to freshen the wound so that the coconut juice would continue to ooze out and drip. This is necessary because an old wound retards the oozing out of sap from the bud. The pasok is placed back on the tip of the bud before the mananguete would climb down. At the ground, the collected tuba is stored in glass or plastic gallon; and if plenty, it is stored in damahuwana or damahan (demijohn) that is now commonly replaced by 5-gallon plastic container shaped like a jerry can. Everyday thereafter, the mananguete routinely tend to the same coconut bud until about half of its length is totally sliced off and the bud’s takong (pod) would start to burst open and the tentacle-like stalks (butay) inside are no longer tender. When freshly gathered from the coconut tree, tuba is milky-white in color, tastes sweet, and effervescent (continuously producing tiny bubbles creating a cream-colored froth). This freshly gathered tuba, with no tungog in it, is said to be good for nursing mothers. The unblended tuba will last only for one day as it immediately turns sour on the next day that eventually becomes sukang tuba on several days more. If the freshly gathered tuba is mixed with tungog (a.k.a. barok), it tastes bitter-sweet and turns reddish-orange in color. If tungog is added the earliest possible time, as if the juice is still in the pitlagong or sugong, the coconut sap is prevented from immediately becoming sour, instead the tungog-blended juice would ferment and would be aged over time to become bahal or bahalina. A tuba that is freshly fermented with tungog and still effervescent is called bag-ong dawat (a day-old or freshly gathered tuba). After about 12 hours of fermentation, the effervescence stops and the coconut wine becomes bahal (or lina in some other places), meaning the wine is a full pledge tuba. For the first 2 weeks, tuba is filtered by siphoning to decant it out from its storage, leaving behind the lawog (sediments) that settles at the bottom of the container. After a month of fermentation, tuba is called bahalina that is darker in color and tastes and smells like a fruit red wine. The longer it is aged the better it becomes. Tuba must be stored under shade, better if not totally exposed to any form of light, that is why some tuba maker bury their jars of tuba in the ground or hide them inside the house and covered the jars with black cloth to avoid the souring bacteria to subsist that is responsible of the souring of tuba. The container must also be filled up to its brim, devoid of any air inside, and tightly sealed the opening to prevent the airborne souring bacteria from contaminating the coconut wine. A contaminated tuba will tastes sour and becomes vinegar called sukang tuba. (see also alak)
*bag-ong dawat (Visayas) [n.] a day-old or fleshly gathered coconut wine either with ot without tungog in it. This freshly gathered coconut wine is identified by its being effervescent.
*bahal (Visayas) [n.] a coconut wine fermented in just few days, usually maroon in color and bitter in taste due to the mixture of tungog. Tuba becomes bahal when the effervescence stops, usually after about 12 to 24 hours from harvest \few days old coconut wine (compare with bahalina)
*lina (Visayas) [n.] (same as bahal)
*bahalina (Visayas) [n.] coconut wine fermented over a long period of time. This is the more aged version of bahal, usually having dark color and smells aromatic \old coconut wine \aged tuba (compare with bahal)
tubak (tu-bàk; Waray) [n.] ant \ants in general (hulmigas or amigas in Cebuano; langgam in Tagalog)
tubig (tú-big; Tagalog, Cebuano, Hiligaynon (Ilonggo), Bicolano & Waray) [n.] water (danum in Ilocano, Pangasinense, Pampangueño (Capampangan), ig or magig in Maranao; ig in Maguindanaoan)
tulingan (tu-lí-ngan; Tagalog fish) [n.] tuna bonito, a species of round-bodied young tuna fish (see also tuna) (mangko in Visayan)
*sinaing na tulingan (Batangueño dish) [n.] tulingan (tuna bonito, a species of small tuna fish), with its gills and viscera removed, is then pressed with salt in a cooking pot, then it is simmered with dried kamias until the sauce of the fish is extracted and becomes the soup of this dish, crushed garlic and laurel leaf maybe added to add aroma to its flavor. In Visayas, it is called “inun-onan nga mangko” but instead of kamias (iba in Cebuano) vinegar and small amount of water is used.
tultol (túl-tol; Visayan condiment) slab of homemade rock salt (see under asin)
tuna (tu-na) [n.] tuna, a kind of big sea fish. Tuna, fresh or sashimi (ceviche), 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) (bariles in Cebuano)
*bariles (ba-rí-les; Cebuano fish) [n.] tuna
*vahuyo (va-hú-yò; Ivatan fish) [n.] yellow tuna, a kind of big sea fish (bariles in Visayan; pirit, pak-an, panit, lurayaw and baleleng in Samar, according to size)
*mangko (máng-kô; Visayan fish) [n.] tuna bonito, a species of round-bodied young tuna fish. (tulingan in Tagalog)
*tulingan (tu-lí-ngan; Tagalog fish) [n.] tuna bonito, a species of round-bodied young tuna fish (see also tulingan) (mangko in Visayan)
*tambakol (Tagalog and Visayan fish) [n.] yellow fin tuna, a kind of big sea fish \skipjack tuna
*tuna panga (Tagalog meat part) [n.] the meaty jaw bone of tuna fish (a.k.a. panga ng tuna in Tagalog)
*tuna tiyan (Tagalog meat part) [n.] the belly part of tuna fish \tuna belly (a.k.a. tiyan ng tuna in Tagalog)
*tuna sisig [n.] (see under sisig)
*sizzling tuna belly [n.] (see under sizzling)
*bakas (bá-kas; Mindanawanon dish) [n.] Muslim or Maranao smoked whole tuna fish skewered in wooden or bamboo broach. Tuna is first skinned, soaked in brine, individually skewered in big bamboo stick, and then smoked slowly over a griller placed high above coconut husk embers. It can be eaten as it is or cooked in coconut milk and sayote leaves or mashed with egg and palapa to make patties for deep frying.
*tuna skin pop [n.] (see under chicharon)
tunghaw (tung-haw) [n.] chrysanthemum
tungog (tu-ngòg; Visayan ingredient/condiment) [n.] the dried bark of a certain kind of mangrove tree called “marka tungog” or “tangal” in Palawan and Tawitawi provinces. The bark of this tree is used in Visayas and Mindanao in flavoring tuba as it gives tuba its maroon color and bitter taste that helps the natural fermentation in producing bahal and bahalina. The bark is also used as dye in tanning leather products, making the leather brown-orange in color \mangrove tanbark (barok in Southern Luzon and in Waray)
tuno (tu-nô; Visayan and Mindanawanon ingredient/ condiment) [n.] the milky white extract from grated or shredded coconut meat. There are two kinds of tuno: the coconut cream and the coconut milk (see gata on how to prepare this) (gata in Tagalog; hatok in Waray)
tupig (t­ú-pig) [n.] sticky rice spread thinly and rolled in banana leaf then grilled oven hot embers.
turagsoy (tu-ràg-soy; Ilonggo fish) [n.] freshwater catfish (see also isda for the list of other fishes) (hito in Tagalog and Cebuano)
turnip (tur-nip) [n.] (same as singkamas)
turon (tu-rón) [n.] fried banana roll. It is made of sliced or whole banana fruit (peeled) rolled in sugar then wrapped in lumpia wrapper (sometimes the stuffing is added with sliced meat of ripe jackfruit for added flavor), then fried in deep cooking oil. When the wrapper hardens, brown sugar is sprinkled while turning the turon around. Cooking is done when the wrapper turns crisp and golden brown and the brown sugar melted into caramel around the wrapper.
*turon supremo [n.] crispy sweet potato roll \This is made of mashed sweet potato rolled in lumpia wrapper then fried deeply until crisp.
*turon saguin (Pampangueño delicacy) [n.] fried banana roll (see turon)
*turones de saba (Manila delicacy) [n.] fried banana rolls, using the variety of saba banana.
*turon Bicolano (Bicol) [n.] fried banana rolls with leche flan and ice cream. Sweet ripe banana and strips of ripe jackfruit are slathered with leche flan then wrapped in lumpia wrapper. The roll is deeply fried and then served with the toppings of a scoop of ice cream.
turrones de mani (tu-ró-nes de ma-nì) [n.] nougat, a solidified polvoron mixed with melted peanut butter, stuffed in tubular or rolled wafer.
tuway (tu-wáy; Visayan bivalve) [n.] mud clam (lukan in Tagalog)
tuyo (tu-yô; Tagalog dried food) [n.] dried fish. In cooking, tuyo is often broiled or fried and served with a side dipping of spiced vinegar. It sometimes used as sahog (meat ingredient) in vegetable or soup dishes. Most dried fish 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. (bulad in Cebuano, Boholano and Waray; biyuka in Tausug)
*sardinas secas [n. Span.] dried sardines
*bacalao (Spanish origin) [n.] dried codfish (see also in bacalao)
*haot [n.] a kind of very dry and salty dried fish
*lamayo (la-má-yo; Visayan) [n.] sliced fish that is salted and sun-dried and to be consumed on the same day
tuyom (tu-yóm; Visayan echinoderms) [n.] sea urchin
*kinilaw nga tuyom [n.] the meat of sea urchin soaked in vinegar with spices, and is served and eaten raw.

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). (Click right column banners to get your copies or CLICK HERE NOW.

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