Want to tackle Filipino food but don’t know where to begin? Time Out has supplied you with this helpful glossary, to ensure you know your adobo from your elbow.
Adobo: Pork or chicken, marinated in vinegar, garlic and soy.
Almondigas: Ground pork balls with onion and celery served on a bed of vermicelli.
Apritada: Pork or chicken in a tomato-based soup.
Balut: A boiled, fertilized duck egg.
Champurrado: Rice cooked with chocolate.
Guinataan: Meat, fish or vegetables that have been cooked in coconut milk.
Gulo-gulong kamote: Deep-fried sweet potatoes, served sprinkled with sugar.
Kare-kare: Oxtail stew in a peanut butter sauce.
Lumpiang alimango: Crab egg rolls fried in a wok and served with noodles and a sweet and sour sauce.
Pescado al horno: Fish (usually red snapper) sprinkled with breadcrumbs and baked in a thick tomato, onion and pimento sauce.
Pinakbet: A melange of pumpkin, string beans, aubergine and okra, seasoned with garlic, onions, tomatoes, shrimp paste and sometimes coconut milk.
Rellenong manok: Chicken stuffed with ham, pork, pepperoni, onion, garlic, raisins and hard boiled eggs.
Senigang: A term for cooking meats, fish or vegetables with a sour fruit.
Ube: Purple yam.