A
- Atsara (achara)
- Atsuete (Achuete)
- Adobo
- Almondigas
- Ampalaya - Bittermelon; amargoso
B
- Bagoong - Shrimp or fish paste used for seasoning or as dip
- Bangus - Milkfish
- Bihon - Thin rice noodles; also known as vermicelli, rice sticks
- Buko - Fresh, young coconut with tender meat
C
- Caldo - broth, stock or soup
- Callos - tripe, also known as "goto"
- Camaron - shrimp, also known as "hipon"
D
- Daing - Salted and sun-dried fish
- Dalag - Mud fish
- Dilis - Anchovies, usually salted and dried
G
- Gabi - Taro root
- Gata - Coconut milk, attained by finely grating coconut meat which is then squeezed to extract the milk
- Goto - Tripe, also known as "callos"
- Ginataan - Dishes cooked with coconut milk ("gata")
- Gisa (guisa) - To saute
- Gisado (guisado) - Sauteed
H
- Hamon - Ham
- Hibe - Dried, shelled shrimp
- Hipon - Small to medium-sized shrimp
I
- Inihaw - Broiled, roasted
K
- Kalabasa - Squash
- Kamote - Sweet potato or yam
- Kamotent kahoy - Cassava
- Kangkong - Swamp cabbage; a water plant whose leaves and stems are used as vegetable
- Kaong - Shelled palm nut
L
- Labanos - White radish
- Labong - Bamboo shoots
- Siling labuyo - Cayenne Pepper
- Latik - Coconut milk residue left when coconut milk is cooked until it turns to oil
- Laurel - Bay leaf
- Lengua - Tongue
- Luya - Ginger root
M
- Mais - Corn
- Malagkit - A special type of rice usually used as main ingredient for desserts and sometimes known as sticky, glutinous or sweet rice
- Miki - Broad wheat noodles
- Miso - Fermented white paste of soybeans and rice
- Misua - Very fine wheat noodles
- Munggo, aka monggo - Mung beans
- Mustasa - Mustard green
P
- Pata - Pork or beef hocks
- Patis - Fish sauce
- Pato - Duck
- Pechay - Chinese cabbage
- Pipino - Cucumber
- Pusit - Squid
S
- Saba - A type of banana used for cooking
- Saluyot - a type of plant vegetables used in cooking. The thick evergreen leaves of this plant and likeness of espinaka but becomes slippery in perception, such as okra, when thoroughly that.
- Sarsa - Gravy; sauce
- Sinangag - Fried Rice
- Stock - Broth or bouillon of which chicken and beef are most common; used to add flavor; may be obtained in liquid, cubed or powerdered form
- Sugpo - giant tiger prawn
T
- Tenga ng Daga - Wood Ear Mushroom
- Tinapa - Smoked fish
- Toge - Mung bean sprouts; togue
- Tokwa - Tofu; soy bean curd
- Toyo - Soy sauce
- Tuyo - Dried, salted fish
U
- Ube - Sweet yam, purple in color
- Ubod - Palm tree heart
