Pinoy Cooking Method

"Adobo" − cooked in soy sauce, vinegar and garlic. I
"Bagoong" − cooked with fermented fish paste bagoong.
"Daing" − marinated with garlic, vinegar, and black peppers. Sometimes dried, and usually fried before eating.
"Guinataan" − cooked with coconut milk.
"Guisa" or "Gisado" − sautéed with garlic, onions and tomatoes.
"Hinurno" - baked in an oven.
"Ihaw" − grilled over charcoals.
"Kinilaw" − marinated in vinegar or kalamansi juice along with garlic, onions, ginger, tomato, peppers
"Laga" − boiled, sometimes with onions and black peppercorns.
"Lasing" − cooked with an alcoholic beverage.
"Pakbet" − to cook with vegetables (usually with string beans, calabaza, bok choy, among others) and bagoong.
"Paksiw" − cooked in vinegar, tomatoes and ginger.
"Pangat" − boiled in salted water with tomatoes.
"Prito" − fried or deep fried. From the Spanish frito.
"Pasingaw" - steamed, usually with a banana leaf.
"Relleno" - stuffed.
"Tapa" - dried and smoked.
"Sarza" - cooked with a thick sauce.
"Sinangag" - fried with garlic and sometimes vegetables. Used mostly with dry, leftover rice.
"Sigang" − boiled, usually with a tamarind base. Variant bases are: guava, raw mangoes, calamansi or calamondin, and almost any other sour fruit abundant in the locality.
"Totso" - cooked with fermented black beans. The name of both a cooking method and dish.