Here's a list of Filipino terms relating to cooking methods. This list is taken
from Gilda Cordero-Fernando's wonderful Philippine Food
and Life available at Made in the Philippines.
This book takes you to a salivating tour of the culinary traditions of Luzon and includes recipes!
Sinigang na Baboy (Pork)
Sinigang - cooking with water and adding a sour agent from fruit or vegetable. May be meat, fish or fowl.
Inasnan - food preserved with salt. May be broiled. Meat, fish or vegetables.
Paksiw na Bangus
Pinaksiw - cooking fish with vinegar, just a little water and spices. May be with or without vegetables.
Nilaga - boiling fish, fowl or meat with more water.
Pangat - cooking fish with a little water with or without a souring agent.
Halabos - cooking with salt and almost no water. Cooks from the juice of the
shellfish or crustacean.
Pinais - food wrapped in leaves (banana or alagao), and steamed.
Pesa - boiling sauteed fish with ginger, vegetables and patis.
Sinuam - boiling sauteed fish or shellfish in ginger and pepper leaves.
Steamed clams (pinasingao) at the back
Pasingao - steaming fish, meat, fowl or shellfish.
Inihaw
Inihaw - broiled over live charcoal. May be meat, fish or root crops.
Dinaing (broiled or fired) - fish cut at the back and opened like a butterfly.
Tinapa - blanching fish and soaking it until golden brown.
Pinausukan - smoking fish, meat and fowl just before eating.
Binuro - Salting. Such as talangka (small crabs), alimasag (crabs),
bangus (milkfish), hito (catfish), dalag (mudfish), eggs or vegetables.
Kinilaw - food
marinated in vinegar and spices (saviche or raw).
Ginisa - basic use of lard, garlic and onions for almost everything meat, fish, fowl or vegetable.
