azucena

azucena, n.

Pronunciation: 

Forms: asocena, azucena

Etymology:  <Tagalog asocena; clipping of Tagalog aso dog, Spanish cena dinner < Latin cēnātōrius pertaining to dinner, from cēnāre to dine.

The term asocena was first used in 1980s and became popular when the film titled Azucena written by Enrique Ramos and directed by Carlitos Siguion-Reyna, was screened in 2000.

In Filipino cookery: any dish primarily consists of dog meat usu. served as pulutan to alcoholic drinks.  Also: the dog meat itself. 

atchara

atchara, n.

Pronunciation:  

Etymology:  < Persian āchār pickles, acid or salt relishes, of uncertain origin, probably partly via Portuguese achar (see note), partly via Dutch atjar, †achar, †atchar, †atchaer, †atschiar, etc., partly via the Indian vernaculars (compare Urdu ācār) and partly via Malay achar.

It has been suggested that the Persian word derives < classical Latin acētāria salad prepared with vinegar (see acetar n.), but this presents formal difficulties.

In Philippine cookery: a pickle or relish made from julienned or grated green papaya and other vegetables preserved with sugar, vinegar and spices

asado

asado, n.

Pronunciation:  

Etymology:  < Spanish asado roast meat, past participle of asar to roast. <Latin assatus , past participle of assare to roast <assus roasted; akin to Latin ardere to burn

Asado is a popular dish in South America.

In Filipino cookery: a dish made of pork or beef cooked in a sweet, tomato-based usu, accompanied by potatoes, carrots, and other vegetables. Also; the dish of dried, red-colored sweetmeats used as a filling in siopao. 

arroz caldo

arroz caldo, n.

Pronunciation:  

Etymology:  <Spanish arroz caldo warm rice

In Philippine cookery: a porridge made of rice and chicken flavored with ginger, garlic, onion, pepper and fish sauce: a rice congee.

ampao

ampao, n.

Pronunciation:  . 

Forms:  Also ampaw

Etymology:  Origin unknown; probably of Chinese origin.

A snack made from sun-dried rice fried and coated in melted sugar and lemon.

aligue

aligue, n.

Pronunciation:  

Forms: aligi. alige, aligue

Etymology: < Tagalog aligi crab’s egg

Aligue also referred to as crab’s fat

  

The unimpregnated roe or eggs of the crab. Cf. coral n.5a

alamang

alamang, n.

Pronunciation:  

Etymology:  Tagalog alamang krill

  

In Filipino cookery: a thick paste made of fermented minute shrimp or krill and used as a condiment or ingredient in cooking. More fully bagoong alamang.

afritada

afritada, n.

Pronunciation:  

Etymology: < Spanish fritada fried

In Philippine cuisine: a stew made out of chicken or pork simmered in tomato sauce, potatoes, bell peppers, onions and pineapple.

adobo

adobo, n.

Pronunciation:  Brit. /əˈdəʊbəʊ/ , U.S.  /əˈdoʊˌboʊ/

Etymology:  A borrowing from Spanish. Etymons: Spanish adobo, adobar, French adober.
< Spanish adobo marinade, marinated meat (especially pork), pickle (c1400; earlier in senses ‘repair’, ‘recompense’ (12th cent.), ‘adornment’ (13th cent.)) < adobar to marinate, to pickle, to prepare, to dress (12th cent.), probably < Old French adober to prepare, to equip (see dub v.¹).

In Philippine cookery: a spicy stew, typically consisting of pork, poultry, or seafood cooked in a vinegar-based sauce, seasoned with garlic, soy sauce, bay leaves, and peppercorns.

adidas

adidas, n.

Pronunciation:  Brit., U.S.

Etymology: < the name Adidas American footwear

  

In Filipino cookery: a barbequed chicken feet marinated in soy sauce, lime and spices. Also: any dish consists of chicken feet.

abnoy

abnoy, n.

Pronunciation:  

Etymology: < Tagalog abnoy abnormal

In the Philippines: a street food that is like a pancake made by mixing an unhatched incubated duck egg (bugok) with flour and water. Also; the egg itself, boiled and served as snack.