These terms entered Tagalog from Hokkien-speaking Chinese immigrants.
dikyam = salted, preserved plum
bataw = climbing plant with edible pods
ginging = shrub with sweet fleshy fruit
goto = ox or cow’s tripe
kamto = meat parts taken from the entrails of pigs or cows, used as ingredients in kare-kare
kasim = back portion of pig
kinse = foreshank of cow used in soup
kintsay = Chinese celery
kutsay = green leek used as food flavoring
liempo = hunk of pork belly (“stomach portion of pork”)
paykot = spare ribs
petsay = Chinese cabbage
sitaw = string beans
tito = pig’s tripe
toge = bean sprouts
ulikba = white-feathered or light-skinned fowl with dark meat
upo = gourd
utaw = soy bean
yansoy = coriander
am = rice broth
angkak = reddish leaves used in fermentation
batsoy = chopped and sauteed entrails of pig with soup
bihon = white rice noodles
biko = sweetened rice cake
bilu-bilo = kneaded rice flour balls used in ginataan
bitso = fried cake made of rice flour
heko = dark sauce from salted shrimps
hopiya = sweet mung-bean cake
humba = spicy dish of pork or chicken
keluwa = powdered mustard
hibe = dried, salted shrimps
kiyamlo = Chinese dish of eggs or noodles
langlang = used to describe a Chinese way of preparing way of noodles
lome = noodle dish with pork and chicken cooked in cream style
lumpiya = sliced vegetables and tofu stewed and then wrapped in dough wrappers
mami = noodle dish with pork and chicken cooked in soupy style
miki = a kind of noodle
miswa = fine noodles made from flour
padpo = dish of mixed vegetables and nuts with thick sauce
pansit = a noodle dish that’s “convenient food”
pesa = plain boiled fish
pihe = fresh, preserved or salted crabs, fish or shrimps
sangke = Chinese anise used as spice
siyoktong = rice wine
siomai = steamed dumpling
siopao = steamed rice cake with meat and condiments
sotanghon = small, white, crinkly beanthread noodles; opaque when raw, translucent when cooked
suam = sauteed fish or meat with garlic and ginger then brothed in rice water
taho = delicacy of soybean meal and syrup
tahuri = fermented salted soybean curd
tawpe = thin membrane made from beans; used for wrapping foods
tawsi = black beans in salty liquid
tiim = steamed dish
tikoy = sweeted rice cake
tokwa = hardened bean curd
totso = fish sauteed with tahuri
toyo = soy sauce
ukoy = flour cake of shrimps and vegetables
USED IN COOKING
bilao = round, shallow winnowing basket-tray made of bamboo splits
bithay = flat sieve or sifter basket made of fine bamboo splits
lasong = cooking apparatus made of bamboo fixed in a tin ring used for steaming
pohiya = ladle made of gourd or wood
siyansi = frying spoon
kaliya = meshed crate or pannier for carrying vegetables and fruits
kapin = flat framework or trellis-like frame made of bamboo used for drying fish
