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