FOOD GLOSSARY
A
alamang --- small shrimps
alimasag-- crabs with pointed shell, spotted
amargoso--- ampalaya or bittermelon
B
bain marie--- a type of double boiler or small container in a large pan of water
bangus--- milkfish
bagoong--- fish paste
buko--- coconut
C
casuy--- cashew nuts
cassava-- root crop of sweet potato variety commonly used in native cakes
coco cream-- first extraction of coconut
coco milk-- second and/or third extraction of coconut
D
dalag--- mudfish
dayap--- local specie of aromatic lime
dilis--- long jawed anchovy
G
gabi--- taro
galapong--- dough of ground rice and water made to stand overnight
K
kangkong--- swamp cabbage
L
Llangka--- bread fruit
lapay--- pork spleen
lapu-lapu--- spotted grouper
latik--- resulting precipitate when coconut milk is made into coconut oil by boiling
linga--- sesame seeds
M
macapuno--- freak coconut full to the brim with soft meat
malagkit--- glutinous rice
malunggay--- horseradish tree
molo wrapper--- rolled dough
mustasa--- mustard leaves
P
papel de japon--- brightly colored thin rice paper; Japanese paper
patis --- fish sauce; concentrated juice of salted fish;
pinipig--- immature rice roasted and pounded
polvoron mould--- aluminum or tin mould used in making polvoron, usually round or oblong in shape, 3/4 inch deep
Q
queso de bola--- Edam cheese, ball shaped with red rind
S
saba--- cooking variety of banana
sampaloc--- tamarind
santol--- a yellow-brown sour fruit, called Sandoricum
sibuyas Tagalog--- native onions
sigadillas--- winged beans
sili--- small pepper
singkamas--- Chinese turnip or yam bean
sitaw--- string beans
sitsaron--- pork cracklings
T
tinapa--- smoked fish with little salt
U
ube--- yam
ubod--- heart of palm
V
vetsin --- monosodium glutamate