Filipino food glossary

Boiled fertilized egg and purple yams: <em>Time Out</em> selects 13 Filipino dishes you must try soon.

Glossary

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.

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