Banli – to blanch. It means to scald in boiling water for a few seconds and then quickly plunging into cold water to stop further cooking. It is often done to enhance the color of vegetables especially green leafy one.
Binuro – to ferment/to pickle. This is usually done to preserve fish or vegetables and fruits. It is often done by submerging fresh ingredients to water cured with vinegar and/or salt.
Busa – toasting with a very small amount of oil. The process is linked to cooking peanuts and castañas.
Halabos – this method is specific to shellfish. It means to cook in their own juices and in some cases, like the halabos na hipon, with a carbonated beverage.
Hinurno – baked or roasted inside an oven, as in pig or other meat.
Inasnan – this process is done to preserve the meat by adding salt to meat, fish, or vegetable.
Pangat – it means cooking by boiling in water with tomatoes.
Pesa – common way of cooking fish by boiling sauteed fish with vegetables, ginger, and fish sauce.
Pinais – similar to binalot but with an extra step of steaming while wrapped in banana leaf.
Sangkutsa – meaning to parboil or cook quickly until it is soft but not cooked through.
Sinuam – to boil sauteed seafood in ginger and bay leaves.
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