achuete – annatto; red seeds used to color food
alimasag – salt water crab; blue crabs
bagoong – a condiment made from shrimps or fish paste
banana leaf – the leaf of the banana plant that has many uses in Filipino cooking such as wrapping food, as cover and underliner, or for packaging.
buko – young coconut
buntot ng baka – ox tail
calamansi – a Philippine citrus fruit and souring agent
chorizo – general name for Spanish sausage
dahon ng gabi – taro leaves
dahon ng sili – chili leaves
daing – dried fish or picked fish, usually cut butterfly-style
estofado – braised in soy sauce, vinegar, and sugar
galapong – rice dough made of glutinous rice
giniling na baboy – ground pork
halayang ube – purple yam jam
hugas bigas – water obtained from washing rice grains and used as broth base for sinigang
kabute – mushroom
kamias – bilimbi, green acidic fruit from the cucumber tree used for souring dishes
kamote – sweet potato
kamoteng kahoy – cassava
kangkong – morning glory, swamp cabbage, water spinach
kaong – sugar palm seed
kesong puti – white cheese made from carabao or water buffalo milk
kinilaw – cooked by steeping in vinegar
labanos – long white cylindrical radish native to Asia
macapuno – coconut sport, a variety of coconut that has soft fleshy meat when ripe
malagkit – sticky rice, glutinous rice
malunggay – horseradish tree, also called drumstick, leaved and pod are used in cooking
miso – fermented soybean paste
nata de coco – coconut gel usually packed in heavy syrup
pan de sal – literally bread of salt, a traditional Filipino crusty roll
pancit canton – yellowish noodles sold dried so named to indicate Chinese origin
Filipino Cooking and recipes.. 