Pinoy Food and Cooking Dictionary - UVWXYZ

EDGIE POLISTICO’S encyclopedic PINOY dictionary

filipino food & cooking

Compiled and re-written by Edgie B. Polistico

ALL RIGHTS RESERVED!

last update: Saturday, December 18, 2010 2:38:16 AM

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U

ubad – (ú-bad; Ilonggo plant’s part) [n.] (same as ubod ng saging)

ube – (ú-be;; Tagalog root crop) [n.] wild yam (ubi in Visayan; uvi in Ivatan)

*ube bar [n.] a sweet mold of ground ube. It is made of ube flour mixed with eggs, butter, sugar, baking powder and crushed peanuts. The ingredients are combined and mixed well. The produced dough is then spread about ¾ inch thick and cut into small bars about 3 inches long and half inch wide. Then the bars are arrayed on a baking tray and placed in oven till it dries and cooked. The baked bars are collected and each one is wrapped in cut papel de hapon (Japanese paper) or plastic sheets.

*ube barquillos [n.] (see under barquillos)

*ube ensaymada [n.] (see under ensaymada)

ubi – (u-bi; Visayan root crop) [n.] (same as ube)

ubod – (u-bod; Tagalog and Cebuano vegetable) [n.] pith (see also gulay for other Tagalog vegetables, and utanon for other Cebuano vegetables)

*ubod anibong [n.] anibong palm pith

*ubod bahi [n.] bahi palm pith

*ubod lubi [n.] (same as ubod sa lubi)

*ubod nipa [n.] nipa palm pith. Its texture is the same that of ubod sa lubi

*ubod ng kawayan (Tagalog vegetable /plant’s part) [n.] bamboo shoot (a.k.a. labong ng kawayan)

*ubod ng niyog (Tagalog vegetable /plant’s part) [n.] coconut pith

*ubod ng saging (Tagalog plant’s part) [n.] banana stalk pith, it is the core or heart of the banana plant’s trunk, which can be considered vegetable by Ilonggos, but is dismissed as pig’s feed by most others, or considered it somewhat a low-class food. (ubod sa saging in Cebuano, ubad in Ilonggo)

*ubod sa kawayan (Visayan vegetable /plant’s part) [n.] bamboo shoot

*ubod sa lubi (Visayan vegetable /plant’s part) [n.] coconut pith. When fresh, it is tender and would easily snap when bended

*ubod sa bani (Visayan vegetable /plant’s part) [n.] banana stalk pith (a.k.a. ubod sa saging in Visayan; uved in Ivatan)

*ubod sa saging (Cebuano plant’s part) [n.] (same as ubod ng saging) (uved in Ivatan)

*uved (Ivatan vegetable) [n.] the core or pith of banana trunk. It is used as vegetable by the Ivatans, particularly the part at the base of the banana trunk next to its roots.

*labong ng kawayan (Tagalog vegetable/plant’s part) [n.] bamboo shoot (a.k.a. ubod ng kawayan)

ud – (úd; Boholano larvae) [n.] worm (same as Cebuano ulod; see ulod)

uhaw – (u-háw; Visayan and Tagalog) 1. [adj.] thirsty; 2. [n.] thirst

*pamatid uhaw (pa-ma-tìd u-háw; Tagalog) [n.] thirst quencher. Any drink or juicy fruit that is capable of quenching one’s thirst. (tambal sa uhaw in Cebuano)

*tambal sa uhaw (tam-bal sa u-háw; Cebuano) [n.] (same as the Tagalog pamatid uhaw)

uhong – (ú-hong; Visayan mushroom) [n.] wild mushroom (a.k.a. guhong in Cebuano)

ukoy – (Ilocano dish) [n.] shrimp and sweet potato fritters \a dish of crisp unshelled shrimps, or a snack of potato sticks, shredded sweet potatoes, or any other vegetables or seafood, as long as it is coated in seasoned batter and deeply fried. The batter is made from rice or flour dough and seasonings. Other versions is topped with toge and chopped spring onions. Ukoy is eaten best if dipped in vinegar-based sawsawan.

udang – (u-dàng; Maranao crustacean) [n.] shrimp (see ulang)

udang – (u-dàng; Maranao dish) [n.] steamed shrimps with chilies

ulang – (u-làng; Cebuano, Dagupeño crustacean) [n.] shrimp \giant freshwater prawn (sc.name: Macrobrachium rosenbergii), a kind of crustacean. Shrimp is one of the safest kind of aquatic animals to consume because it has a very low level of mercury content. (a.k.a. uwang in Bohalo; lambuo in eastern Mindanao; udang in Maranao)

ulang – (u-làng; Ilocano decalopod) [n.] crayfish, a small, usually freshwater decapods somewhat resembling little lobsters

ulaping – (u-la-píng; Visayan fungus) [n.] mushroom (a.k.a. waping)

*ulaping sa dagami [n.] straw mushroom

*ulaping sa kahoy [n.] shiitake mushroom

uling – (ú-ling) [n.] charcoal

*briquette (bre-kít; dw French briquette [brick]) [n.] a mixture of roughly pulverized charcoals made from various materials (wood, bamboo, coconut shell, rice hull, etc.) molded in various shapes and sizes with the use of starch as binder. Starch can be chicharon effluents or cassava starch. (a.k.a. charcoal biquette)

*charcoal briquette [n.] same as briquette.

*coconut shell briquette [n.] briquette made from coconut shell. This one is known for its highest heating value.

*white charcoal [n.] a block or mold of densely pressed paper. The materials used in making white charcoal are waste or recyclable papers. The papers are shredded then soaked to soften. A little amount of starch is added to act as binder and some tawas (alum) for better firing. Then, it is placed in a tubular mold and pressed to squeeze out the liquid content. The dense compact of molded paper is then dried to become a white charcoal.

ulod – (ú-lod; Cebuano and Ilonggo larvae) [n.] larva, the worm that grows in decaying fruit or putrid meat. (uod in Tagalog; ud in Boholano; a.k.a. apihis in Hiligaynon (Ilonggo); oled in Maranao; anunuhot in Bicolano)

*batol (bá-tol; Cebuano larvae) [n.] (same as abatud; see abatud)

*abatud (bá-tol; Mindanawanon larvae) [n.] horned coconut beetle larva (see abatud)

umba – (úm-bà; Tagalog dish) [n.] a trembling pork fat dish

una – (u-nâ; Visayan condiment) [n.] the briny sauce of salted fish or fish paste. The una of long-time fermented ginamos luto is thick in texture. Ginamos unâ is a ginamos that has totally disintegrated and is already a thick briny sauce of fishpaste. The silvery or grayish-brown una from ginamos is locally used as seasoning for some soupy vegetable dishes or as a dipping sauce. While the una from tinabal is very thin in texture and is commonly used in seasoning swill as feed for the hogs. (see ginamos on how to make ginamos unâ)

unang piga – (u-nang pi-gà; Tagalog) [n.] same as kakang gata (see under gata)

unas – (ú-nas; Cebuano dry leaf) [n.] (see under dahon)

unod – (u-nód; Cebuano & Waray meat part) [n.] the flesh of meat \meat (see also karne) (laman in Tagalog)

unot – (u-nót; Ivatan mollusk) [n.] a variety of sea urchin in Batanes

unsoy – (un-soy) [n.] coriander leaves (see kulantro) (a.k.a. wansuey)

uok – (u-ok) [n.] sautéed large local worms harvested from rotten logs of fallen trees

upo – (ú-po; Tagalog vegetable) [n.] bottle gourd \white gourd (see also gulay for list of other Tagalog vegetables) (balantiyong in Cebuano)

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

uraro – (u-rá-ro) [n.] same as uraro (see under cookies)

uraru – (u-rá-ru) [n.] (see under cookies)

usap – (ú-sap; Cebuano, Boholano) [n.] the act of chewing the food \chew (nguya in Tagalog)

*usaponon og maayo (u-sa-pó-non og ma-á-yo; Cebuano) [adj.] needs a lot of chewing \chewy (maligat in Tagalog)

usaponon og maayo – (u-sa-pó-non og ma-á-yo; Cebuano) [adj.] would take a hard, long time of chewing to thoroughly masticate what is being chewed \needs much chewing \chewy (maligat in Tagalog)

utan – (ú-tan; Cebuano, Waray, Boholano & Hiligaynon) [n.] vegetable (gulay in Tagalog; laswa in Ilonggo)

*sa utan [adj.] vegetal

utanon – (u-ta-nón; Visayan vegetables) [n.] vegetables to be cooked

*agbati [n.] (same as alugbati)

*alagbati [n.] (same as alugbati)

*albati [n.] (same as alugbati)

*alugbati [n.] Ceylon spinach \Philippine spinach \malabar nightshade

*ampaliya [n.] bitter gourd \balsam apple

*apulid [n.] water chestnut

*apyo [n.] celery

*asparagos [n.] asparagus \asparagus bean

*atsal [n.] capsicum \bell pepper

*baino [n.] lotus root

*balantiyong [n.] bottle gourd \white gourd

*balatong [n.] long bean \string bean (see also in balatong)

*batong [n.] (same as balatong)

*binahian [n.] sayur manis

*brokoli [n.] broccoli \Chinese kale

*kadios [n.] pigeon pea pod \pigeon pea

*kadyos [n.] (same as kadios)

*kalabasa [n.] squash \pumpkin

*kalamunggay [n.] moringa (see also in kalamunggay)

*kamatis [n.] tomato

*kamunggay [n.] (same as kalamunggay)

*karot [n.] carrot

*kintsay [n.] Chinese celery \Chinese parsley

*koliplor [n.] (same as koliplower)

*koliplower [n.] cauliflower

*kondol [n.] water gourd \wax gourd \winter melon

*kulitis [n.] Chinese spinach \English spinach

*kutsay [n.] chives \Chinese chives (see also sibuyas)

*dabong sa kawayan [n.] bamboo shoot

*gabi [n.] taro

*ganas [n.] tops (see also under ganas)

*garbansos [n.] chick pea

*gisante [n.] green pea \sweet pea

*habitsuelas [n.] kidney bean

*ispinaka [n.] spinach

*istaring [n.] taro

*ganas sa kamote [n.] sweet potato tops (see also in ganas)

*labanos [n.] giant white radish

*lagikway [n.] lagikway

*letsugas [n.] lettuce

*monggos [n.] green gram bean \chick pea \mungbean

*mustasa [n.] mustard cabbage \mustard

*okra [n.] okra

*pako [n.] fern

*paliya [n.] (same as ampaliya)

*paria (Maranao) [n.] green tomatillo-shaped variety of ampaliya

*patani [n.] lima bean

*patola [n.] angled gourd \sponge gourd

*patola nga niwangon [n.] snake gourd

*petsay [n.] pichay \water cabbage \flowering cabbage

*petsay tsina [n.] celery cabbage

*pipino [n.] cucumber

*puso sa saging [n.] banana heart (see also puso)

*rabanos [n.] radish

*remolatsa [n.] beet

*repolyo [n.] cabbage

*satsaro [n.] (same as sitsaro)

*sayote [n.] chayote \mirliton pear

*seguidilyas [n.] winged bean

*seleriya [n.] celery

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

*sigarilyas [n.] asparagus bean

*sigarilyas [n.] (same as seguidilyas)

*sikwa [n.] sponge gourd

*sili [n.] chili \pepper

*singkamas [n.] yam bean \turnip

*sitsaro [n.] snow pea \sugar pea \pea shoot \sweet pea pod

*soya [n.] soy bean

*tabayag [n.] (same as balantiyong)

*talong [n.] eggplant \aubergine (Brit.)

*tawong (Boholano) [n.] (same as talong)

*tangkong [n.] swamp cabbage \water convolvulus

*tawgi; tauge [n.] bean sprout \mung bean sprout \green gram bean sprout

*tugabang [n.] bush okra \jute mallow \Jew’s mallow \jute \nalta

*tunghaw [n.] chrysanthemum

*turnip [n.] (same as singkamas)

*ubod sa kawayan [n.] bamboo shoot

*ulaping [n.] mushroom (see ulaping)

*waping [n.] (same as ulaping) (see ulaping)

utut – (u-tut; Ivatan vegetable) [n.] banana heart or banana blossom (sc.name: Mussa, Spp.) (pusong ng saging in Tagalog; puso sa saging in Cebuano; puso han saging in Waray)

uved – (u-ved Ivatan vegetable) [n.] banana pith (see under ubod)

uved – (u-ved Ivatan dish) [n.] boiled fish with banana pith. Freshly caught fish is boiled with sliced uved (pith of banana trunk) and some tomatoes (ripe or not). (also spelled as oved)

uved balls – (u-ved bols; Ivatan dish) [n.] banana pith root ball. The heart of banana root is finely chopped and mixed with some ground pork or beef for flavor and shaped into ping-pong-sized balls, then boiled with green finger chili. When pressed for time, Ivatans eat the cooked uved balls as is on big kabaya (breadfruit) leaf.

uvi – (u-vi; Ivatan root crop) [n.] wild yam (ubi in Tagalog, Cebuano and Waray)

*dukay (Ivatan) [n.] a lesser kind of yam

uwang – (u-wáng; Cebuano crustacean) [n.] (same as ulang)

uwang – (u-wáng; Tagalog) [n.] horned coconut beetle (sc.name: Oryctes rhinoceros) (amahong in northeastern Mindanao)

uway – (u-wáy; Visayan palm and binder) [n.] rattan (under genera: Calamus and Daemonorops) \a thorny tall palm tree with long, slender and tough stem. Its bark is often made into strips and is used as a tie, such as in thatching nipa palm, binding furniture joints, bundling firewood, and in weaving baskets.

uyamin – (u-ya-min; Quezon food term) [n.] same sa kakanin

uyap – (u-yáp; Visayan preserved) [n.] paste shrimp (see also under bagoong) (balao in Bicolano; bagoong alamang in Tagalog; bari in Maguindaoan)

uyok – (ú-yok; Visayan ingredient/condiment) [n.] cream

V

vahuyo – (ba-hú-yò; Ivatan fish) [n.] (see under tuna)

valatinog – (ba-la-ti-nóg; Ivatan fruit) [n.] a citrus grown in Batanes. The juice of its fruit is used in souring dishes, such as in kinilaw and paksiw

VCO (bi-si-ó) [n.] short for “Virgin Coconut Oil” (see Virgin Coconut Oil)

vegetable puto pao (béds-ti-bol pu-to páw) [n.] (see under siopao)

venes – (be-nes; Ivatan vegetable) [n.] dried gabi stem, it is used in making a Batanes version of laing

vetsin – (bét-tsin; rw vetsin; dw probably a brandname Vetsin) [n.] monosodium glutamate (MSG) a white, crystalline, water-soluble grains (chem. abbrev.: C₅H₈NNaO₄·H₂O), used as artificial intensifier of flavor in dishes. It must be used in very minimal quantity as it can adversely affect the functions of the brain and causes drowsiness. Ingestion of too much MSG has been proven to cause death on dogs.

Vigan empanada – (bi-gan em-pa-ná-da; Ilocano bread; dw name of place Vigan + Span. empanada [turnover pie]) [n.] (see under empanada)

Vigan longganisa – (bi-gan long-ga-ní-sa; Ilocano sausage; name of place Vigan + Fil. longganisa [pork sausage]) [n.] (see under longganisa)

vino – (bi-no; Spanish origin; dw Span. vino) [n.] wine (see also alak)

Virgin Coconut Oil – (ber-dyin ko-ko-nàt o-wel; dw Eng. virgin + coconut oil) [n.] Also called by its abbreviation: VCO. It is a raw, pristine, unadulterated and unaltered natural oil extracted from shredded and processed using a cold-press, naturally from freshly harvested mature coconut meat at a temperature below (100 ­^oF or 40 ^oC) that retains its natural antioxidant properties in Vitamin E, fatty acids and enzymes and as with other raw virgin oils preserves the living energy that sustains good health. To make virgin coconut oil, select about eight (8) mature coconut fruits. Dehusk them and make sure the shell is intact and has no breakage or crack and that there is water inside (shake the coconut shell to test water content). Then split the coconut shell into halves, and collect then set aside the coconut water. Take out the meat using a scraper or shredder (kudkuran in Tagalog.; kagoran in Cebuano) or by a prying tool such as knife or copra prier (lugit in Cebuano). If the meat is pried out like a copra, shred it afterwards using a food blender. Collect the shredded meat and pour in the coconut water and mix to combine well. Apply a cold press by pressing the whole watered shredded meat by any means that does not require heat. Get the extracted coconut cream (kakang gata in Tagalog.; tuno nga espeso in Cebuano.) Strain this coconut cream through a cheese cloth (katsa in Tagalog.) to remove remaining debris and sediments. You may be producing about four (4) glasses or half a liter of coconut cream. Let the filtered coconut cream in the glass pitcher settle overnight. The coconut cream will separate into three layers: 1/3 oil will rise to the top and the tiny shredded meat and sediments will settle at the bottom, with coconut water in between. It is therefore advisable that you use glass or transparent plastic container so you can see the content. To separate the oil, refrigerate until the oil turns into coconut butter form. Skim the coconut butter and transfer into another container. Let it stand at room temperature to become melt again and become virgin coconut oil that you can readily get. Avoid direct sunlight for the oil to stay clear. Shelf life of VCO is good for ninety (90) days.

w

wakay – (wa-káy; Ivatan staple) [n.] sweet potato (kamote in Tagalog, Cebuano, Waray and Ilonggo)

walay lami – (wa-láy la-mî; Cebuano taste) [adj.] no taste \tasteless \bland (a.k.a. tab-ang in Cebuano; tab-ang or way lami in Boholano; tabang or walang lasa in Tagalog; matab-ang or waray rasa in Waray)

wansuey – (wán-suy) [n.] coriander leaves (See kulantro) (a.k.a. unsoy)

wansuy – (wán-suy) [n.] cilantro (see kulantro) (a.k.a. wantsoy)

wantsoy – (wán-tsoy) [n.] cilantro (a.k.a. wansuy)

waping – (wa-píng; Visayas) [n.] mushroom (a.k.a. ulaping)

waray rasa – (wa-ray rá-sa; Waray taste) [adj.] no taste \tasteless \bland (a.k.a. matab-ang in Waray; tabang or walang lasa in Tagalog; tab-ang or walay lami in Cebuano; tab-ang or way lami in Boholano; matab-ang or waray rasa in Waray)

wasabi – (wa-sá-bi; Originally Japanese condiment; dw Jap. wasabi) [n.] Japanese horseradish paste
warek-warek – [n.] (see my comment, at the bottom)

way lami – (wáy la-mî; Boholano taste) [adj.] no taste \tasteless \bland (a.k.a. tab-ang in Boholano; tab-ang or walay lami in Cebuano; tabang or walang lasa in Tagalog; matab-ang or waray rasa in Waray)

white charcoal – (wayt tsár-kol; dw Eng. white + charcoal) [n.] (see under uling)

X

Y

yapo – (ya-po; Ivatan ingredient) [n.] Ivatan’s natural yeast from the local blackwood tree

yema – (yé-ma; Central Luzon’s sweet) [n.] custard bonbons

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

yusi – (yu-si; Ilocano dish) [n.] an Ilocano version of batchoy, a dish made of sliced thin strips of pork tenderloin, liver and other innards boiled to make broth, mixed with kutsay (chives) leaves that added its distinct color and aroma. The most important ingredient of this dish is the gamet

yuyunu – (yu-yú-nu; Ivatan preserved) [n.] Ivatan salted young fish. The small fishes caught near the shore are salted and made into bagoong (fish paste) which is used to flavor various steamed or boiled vegetables.

Z

zarzuela de mariscos – (sar-su-we-la de ma-rís-cos; Spanish origin,dw Span. zarzuela + marisco) [n] rice stewed with seafood (fish, squid, shrimps, mussels, clams, crabs, etc.) with olive oil, sliced tomatoes, saffron extract and white wine. This dish is similar to paella. Marisco is the Spanish word for shellfish or seafood, while zarzuela is an Spanish operetta, or light, amusing opera with spoken dialogue that best describe to the reaction of those who would taste the dish



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.)