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Sawsawan Dipping Sauce – Pinoy Tagalog Filipino Recipes


    • Sawsawan Dipping Sauce – Pinoy Tagalog Filipino Recipes

    Sawsawan Dipping Sauce – pinoy
    #filipinofood #Pinoyrecipes #howtocook Tagalog Filipino Recipes. Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your pinoy
    #filipinofood #Pinoyrecipes #howtocook Filipino cooking.

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    Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
    Babad/Binabad/Ibinabad − to marinate.
    Banli/Binanlian/Pabanli − blanched.
    Bagoong/Binagoongan/ – sa Bagoong” − cooked with fermented fish paste bagoong.
    Binalot – literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
    Buro/Binuro − fermented.
    Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
    Guinataan/sa Gata − cooked with coconut milk.
    Guisa/Guisado/Ginisa or “Gisado” − sautéed with garlic, onions and/or tomatoes.
    Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
    Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
    Hinurno – baked in an oven or roasted.
    Ihaw/Inihaw − grilled over coals.
    Kinilaw or “Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
    Laga/Nilaga/Palaga − boiled/braised.
    Nilasing − cooked with an alcoholic beverage like wine or beer.
    Lechon/Litson/Nilechon − roasted on a spit.
    Lumpia – wrapped with an edible wrapper.
    Minatamis − sweetened.
    Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
    Paksiw/Pinaksiw − cooked in vinegar.
    Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
    Palaman/Pinalaman − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
    Pinakuluan – boiled.
    Prito/Pinirito − fried or deep fried. From the Spanish frito.
    Relleno/Relyeno – stuffed.
    Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
    Sarza/Sarciado – cooked with a thick sauce.
    Sinangag – garlic fried rice.
    Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
    Tosta/Tinosta/Tostado – toasted.
    Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.

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