COOKING METHODS

Question 1

braised meat in soy sauce, vinegar and garlic;
also refer to just roasting on a wok or frying
pan, with light oil, garlic and salt, as in
“adobong mani” (peanut adobo)

Answer 1

ADOBO/INADOBO

Question 2

To marinate or soak in vinegar or wine and oil with various spices and herbs before cooking

Answer 2

BABAD/BINABAD/IBINABAD

Question 3

Blanched or plunging in boiling water or steam to remove skin and soften food

Answer 3

BANLI/BINANLIAN/PABANLI

Question 4

Cooked with bagoong (fermented fish paste)

Answer 4

BAGOONG/BINAGOONGAN

Question 5

To ferment like mustasa, mango

Answer 5

BINURO

Question 6

Toasted with garlic and a small quantity of oil

Answer 6

Busal/Pabusal

Question 6

Cooked with coconut milk

Answer 6

Guinataan

Question 6

Marinated fish with garlic, vinegar and black pepper. Sometimes dried and usually fried before eating

Answer 6

Daing

Question 7

Sautéed with garlic, onions and tomatoes

Answer 7

Ginisa/Guisado

Question 8

Mostly for shellfish. Steamed in their own juices, but also at times with lemon

Answer 8

Halabos/Hinalabos

Question 9

Grilled

Answer 9

Ihaw/Inihaw

Question 10

Raw fish washed in vinegar then marinated with spiced vinegar of choice with ginger, red chillies, peppercorn and onion

Answer 10

Kilawin/Kinilaw

Question 11

Boiled over a period of time, sometimes with onions and black peppercorns

Answer 11

Nilaga

Question 12

Cooked with an alcoholic beverage like beer

Answer 12

Lasing/Nilasing

Question 13

Roasted over a spit or thin rod

Answer 13

Lechon

Question 14

Cooked with sugar, or with other sweeteners

Answer 14

Minatamis

Question 15

To cook vegetables (usually string beans, squash and many others) with bagoong

Answer 15

Pakbet/Pinakbet

Question 16

Applied mainly to fish poaching in vinegar, ginger, garlic, peppercorns and ginger chillies; or notably lechon which is usually recycled into paksiw cooked in vinegar, garlic, peppercorn and bayleaf.

Answer 16

Paksiw/ Inununan (Cebu)/
Inunon (Bicol)/\ Pinamalhan (Iloilo)/ Paksiu (Eastern Visayas)

Question 17

Poached in salted water with tomatoes

Answer 17

Pangat

Question 18

Peculiar preparation where the chicken is beaten alive before being slaughtered

Answer 18

Pinikpikan

Question 19

Fried or deep fried. From the Spanish “frito”

Answer 19

Prito

Question 20

Steamed, usually with a banana leaf

Answer 20

Pasingaw

Question 21

also refer as appetizer usually served with alcoholic beverages

Answer 21

Pulutan

Question 22

Similarly alike to jerky, usually processed dried beef or deer

Answer 22

Tapa

Question 23

Smoked fish

Answer 23

Tinapa

Question 24

Cooked with a thick sauce

Answer 24

Sarciado

Question 25

Fried rice or leftover rice cooked with garlic served during breakfast usually served with
eggs and meat like tocino, tapa, daing, sausage, longganisa or corned beef

Answer 25

Sinangag

Question 26

Boiled, usually with a tamarind base. Other variants are guava, raw mangoes, calamansi
and almost any other sour fruit abundant in the locality

Answer 26

Sinigang

Question 27

Toasted

Answer 27

Tosta/Tinosta

Question 28

To cook with eggs in the manner of an omelette

Answer 28

Torta

Question 29

Cooked with black beans and tahure (fermented soy cake)

Answer 29

Totso

Question 30

Sweet and sour

Answer 30

Escabeche

Question 31

Debonated and stuffed

Answer 31

Relleno

Question 32

Similar to ceviche: marinated in vinegar or calamansi

Answer 32

Kinilaw