Philippine
menu translator
basic terms
Philippine menu
translations
Alimango: crab
Asin: salt
Asukal: sugar
Atay: liver
Baboy: pork
Bagoong: fermented fish paste
Baka: beef
Bangus: milkfish
Bawang: garlic
Bayabas: guava
Buko: coconut
Calamansi: small native lime
Gabi: taro
Gata: coconut milk
Gulay: vegetables
Hipon: shrimp
Itlog: egg
Kamatis: tomato
Kanin: cooked rice
Keso: cheese
Lapu lapu: grouper
Luya: ginger
Mangga: mango
Manok: chicken
Pancit: noodles
Paminta: pepper
Patis: processed fish sauce
Pato: duck
Saging: banana
Sibuyas: onion
Sili: chili
Sugpo: prawns
Tahong: mussels
Talong: eggplant
Tinapay: bread
Toyo: soy sauce
Ube: purple yam
Widely used
preparation
descriptives
Inadobo
Seasoned with garlic, vinegar and soy sauce.
Inihaw
Charcoal grilled meat or seafood
Ginataan
Cooked with coconut milk or cream.
Guisado
Sauteed with onions, garlic and tomatoes.
Kinilaw
Raw seafood marinated in vinegar, kalamansi juice, or other acidic agent.
Nilaga
Boiled (with various cooking ingredients).
Pinirito
Food is either fried or deep fried.
Rellenong
Stuffed meat, seafood or vegetables.
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