ba'il |
Old (of cassava only). |
bella |
To cook (any food preparation that includes heating to boiling point). |
bengngi |
Fragrant; pleasant (of smell or scent). |
bewwan |
For s.t. to smell bad; to stink (like dung, rotten fish, etc.). |
bīng |
To turn or roll s.t. over. |
bubbug |
To prepare a gruel; porridge. |
bukal |
To bubble (as boiling liquid). |
buwang1 |
To fry s.t. |
kaket |
Thick, sticky (containing little liquid, of consistency). |
kapul |
To seal (a cassava steamer by placing cassava around the junction to the coconut shell). |
kennel |
Cold, cooled off (of items that were hot before). |
ketta' |
To finish cooking on low heat (of rice); reduce (heat). |
kilaw |
To pickle or marinate (fish or meat). |
kulingkew |
To stir s.t. (with circular motions, mostly used of liquid). |
kuwal |
To stir (and turn over by spoonfuls, intermittently, any firm substance. |
daral |
To fry s.t. (without stirring, turning it once). |
gisa |
To saut'e (vegetables). |
guling |
To cook squid etc. together with their ‘ink’. |
haggut |
For s.t. to be cold. |
haluk-haluk |
To spoon s.t. out and let it drop back. |
hamut |
Sweet smelling, fragrant. |
huwal |
To stir (solid matter by scraping the bottom of the pan towards the middle). |
ihup |
To cook a soup. |
laga'1 |
Overripe (of fruit), overcooked (of food). |
laga'2 |
To boil s.t. (in water only, without spices); to parboil. |
lala |
For s.t. to taste or feel spicy, hot, or burning. |
lampa |
To boil s.t.; cook in much liquid (as meat, vegetables, fish). |
landang-landang |
To fry (of fish only). |
langsa |
Smelly, malodorous, bad tasting. |
langtu |
Smelly, malodorous, bad tasting. |
lessa 1
|
Feeling, feel (sensation); taste. |
lessem 2
|
Sour. |
lesuwa |
To parboil s.t.; scald (by dipping vegetables, chicken etc. in boiling water). |
libusaw |
To glaze s.t. (in a sugar solution). |
ma'asin |
Salted just right; savory. |
malasaw |
Undercooked or runny (of boiled egg). |
mamis |
Sweet. |
mata' |
Unripe (as fruit or vegetables); undercooked; not completely cooked, not yet ready to eat. |
mistang |
To cook rice gruel. |
niyamat |
Flavor, taste. |
pa'it |
Bitter, oversalted, too salty. |
palem1 |
To simmer (fish and vegetables). |
pansit |
A dish of noodles. |
piritu |
Fried bananas. |
pu'ew |
Old (of grated cassava). |
sanglag |
To roast s.t. (over a fire while stirring it). |
sebbu |
To steam s.t. (as food on top of some other food); cook by steaming on top of s.t. else. |
segge |
Half cooked (of rice only). |
senga1 |
Burned (of food, esp. rice). |
simbug |
To water down syrup (for a drink); add water to syrup. |
sukad |
To fill to capacity (of a pot with rice). |
sukang |
Prohibited food items and/or activities that aggravate or intensify a sickness. |
tabel |
To heat (water, usually to boiling point), boil water. |
tahak |
Done (of s.t. cooked), cooked; ripe, ready to eat. |
tantung |
To place s.t. on the fire. |
tape |
To grill or broil (as fish); to cook (fish) by placing it over open heat; to cure (coconuts, for sale). |
tebbag |
Tasteless, bland. |
tekop |
A dish of grated cassava (steamed in a pot without water having been added). |
tubil |
To add water (in cooking). |
tumpi'1 |
A dish of grated cassava cooked without water. |
tunu' |
To cook s.t. (on top of coals or on top of a grill), to barbecue, roast. |
uhu' |
To remove or take out the insides (of a chicken). |
usik1 |
To cook (a variety of food items). |