Pinoy Foods Glossary [ F - J ]

Fish Balls - Deep fried balls made up of fish meat, served in bamboo skewers with a sweet and sour or spicy sauce dip or with vinegar, onion and chili dip.

Fruit Salad - Chilled sweet dessert made up of cubed or grated fresh and/or canned fruits, cube flavored gelatin with sweetened milk and creamer.

Goto - Rice and beef tripe porridge or congee. Made up of boiled glutinous and/or normal rice and beef tripe sautéed in ginger, garlic, onion and kasubha for the yellowish tint garnished with fried garlic and spring onion. Serve with tokwa’t baboy or vegetable spring rolls.

Guinamos - Visayan fermented salted small fish.

Guinataan - Stew in coconut milk. Made up of either meat, vegetable, fish or seafood sautéed and/or stewed in garlic, onion, sili (chili) and coconut milk seasoned with salt and pepper.

Guinataang Halo-halo - A sweet merienda (snack) made up of langka (jack fruit), saba bananas (saba variety), kamote (sweet potato root), ube (purple yam), gabi (taro root), sago (tapioca balls) and bilo-bilo (sticky rice balls) cooked in coconut milk and sugar.

Guinataang Mais - A sweet merienda (snack) made up of shredded white corn kernels and glutinous rice cooked with coconut milk and sugar.

Guiniling - Sautéed ground meat. Made up ground beef and/or pork sautéed in garlic onions, tomato or tomato sauce, patis (fish sauce) or soy sauce, bay leaf with diced potato and carrot.

Guinisa - Sautéed

Guinisang Gulay - Sautéed vegetables. Vegetables with diced meat and/or shrimp sautéed in garlic, onion, tomato seasoned with patis (fish sauce).

Gulaman - Flavored galatine.Caramel flavored gelatine.

Halabos - Steam cooked seafood. Either crabs, prawns, large shrimp or any other crustacean sea foods steamed in its own juice or with 7Up or Sprite. Stir fried with garlic and butter.

Halang-halang - Spicy chicken stew in coconut milk. Made up of chicken stewed in ginger and coconut milk with sili (chili), talbos ng sili (chili tendrils) and/or malungay (moringe) leaves topped with chopped spring onion.

Halaya - Ube jam. Made up of mashed boiled ube root (purple yam) with milk and sugar slow stir cooked at low heat.

Halo-halo - Sweet dessert made up of assorted sweetened fruits and beans, jams and flavored gelatin with evaporated milk, sugar and sheaved ice topped with ice cream and/or leche flan (egg custard). Literally means “a mix of many things" or "an assortment,".

Hamon - Ham

Hamonado - Cooked in honey or sugar.

Hototay - A wonton soup with chicken, pork, shrimps, and a variety of vegetables in a clear broth topped with a raw egg.

Humba - Braised porkin soy sauce. Slow cooked/stewed or braised pork in vinegar, soy sauce, garlic, peppercorns, sugar and bay leaf leaf until pork skin turns to gelatin like texture.

Igado - Ilocano dish similar to adobo made up of sliced pork meat, liver and hearth sautéed in garlic and onion stewed in soy sauce, vinegar, peppercorns and bay leaf with garbansos (chick peas).

Inasal - Ilongo word for grilled or barbecued.

Inasal na Manok - Charcoal grilled chiken marinated in tanglad (lemongrass), garlic, kalamansi (lemon) juice and patis (fish sauce). Baste with the marinade, with margarine or butter and atsuete (annatto) oil mixture during grilling.

Inihaw - Grilled or barbecued.

Inihaw na Baboy - Charcoal grilled pork marinated in garlic, soy sauce, 7Up or Sprite and kalamansi (lemon) juice. Baste with the marinade and cooking oil mixture during grilling.

Inihaw na Saging – Grilled banana (saba variety) with peel in bamboo skewer.

Iskrambol – Flavored frostee/shake made up of shaved ice with diced gulaman, sago and condensed milk.

Itlog na maalat - Salted duck eggs.

Jumping Salad - Live small freshwater shrimp kinilaw (seviche) literally alive and jumping with a dip or drizzled with kalamansi (lemon) juice garnished chopped tomato and onion.






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