| 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). |