| I. Hīnang Dayn Ha Tirigu |
Usual Main Ingredient Flour |
| A. Buwangun |
Deep-fry |
| palikambing |
| pān-pān |
| panggiꞌ-panggiꞌ |
| tabbuꞌ |
| B. Buwangun, putusun ha sukal piyapīt, ampa gulingun |
Deep-fry, dip in sugar, and then stir-fry |
| hantak |
| tabid-tabid |
| C. Daralun |
Fry in a very small amount of oil |
| apam |
| daral |
| daub-dayaꞌ |
| D. Lutuun sin baga kāyu ha taas iban ha babaꞌ |
Cook by dry heat from coals above and below (bake) |
| bawlu |
| katilapan |
| E. Pausngawan |
Steam |
| kuwitalam |
| pasung |
| II. Hīnang Dayn Ha Bugas |
Usual Main Ingredient Rice |
| A. Lutuun sin baga kāyu ha taas iban ha babaꞌ |
Cook by dry heat from coals above and below (bake) |
| sudsud₂ |
| burha |
| siki itik |
| bibingka |
| B. Buwangun |
Deep-fry |
| panyām |
| jā |
| C. Lagaun |
Boil |
| tumpung |
| patulakan |
| D. Pausngawan |
Steam |
| tinga tipay |
| E. Huwalun |
Stir-fry |
| durul |
| halluwa |
| F. Tugnaun ampa gumusun |
Store cooked rice airtight allowing spices to penetrate |
| tapay |
| III. Hīnang Dayn Ha Putan |
Usual Main Ingredient Glutenous Rice |
| A. Amanun |
Boil |
| putliꞌ mandi |
| pitis pataniꞌ |
| B. Buwangun |
Deep-fry |
| kitut |
| C. Huwalun |
Stir-fry |
| wadjit |
| D. Pausngawan |
Steam |
| tikuy |
| IV. Hīnang Dayn Ha Panggiꞌ |
Usual Main Ingredient Cassava |
| A. Buwangun |
Deep-fry |
| lapuk-lapuk |
| tangkuwa |
| B. Lagaun |
Boil |
| hapit-hapit |
| C. Pausngawan |
Steam |
| putu-putu |
| V. Hīnang Dayn Ha Gandum |
Main Ingredient Corn |
| A. Buwangun |
Deep-fry |
| panganan |
| sasagun |
| B. Amanun |
Boil |
| biyakiꞌ |
| VI. Hīnang Dayn Ha Sayng |
Main Ingredient Banana |
| A. Buwangun |
Deep-fry |
| juwalan |
| libusaw |
| B. Amanun |
Boil |
| bubungkung |
| VII. Hīnang Dayn Ha Lumbiya |
Main Ingredient Sago Palm |
| A. Sukalan, huwalun ampa buwangun |
Add sugar, stir-fry, then deep-fry |
| dingluꞌ |
| B. Hintian, huwalun, putusun sin tirigu, ampa buwangun |
Add hintiꞌ, stir-fry, dip in flour, and deep-fry |
| pulluꞌ-pulluꞌ |
