Vous avez cherché: boil (Anglais - Tagalog)

boil
pigsaa

boil it
pigsa dapa

boil over oten
hubag sa oten

furuncle (boil)
furuncle (pigsa)

boil in the body
pigsa sa katawan

boil (skin infection)
pustema

boil for ten minutes
makalipas ang sampung mimuto tanggaling na ang mga nilagay na sangkap

makes my blood boil
nakakakulo ng dugo

swelling of the foot due to boil
pamamaga ng binti dahil sa pigsa

bring the water to a boil.
pakuluan ang tubig.

there is a boil in the stomach
may pigsa sa tiyan

there is a boil on the butt cheeks
pigsa sa pisngi ng puwit

boil in the hole with no place in the sewage
hubag sa lubot nga walay dapit sa agianan sa hugaw

the doctor rested him because his arm was swollen from the boil
pinagpahinga aq ng doctor dahil sa namamagang braso gawa ng na infection na pigsa

kaya dipo ako nakapsok nuongdate mayo 5 dahil namaga po ung paa ko at may boil papo ako
kaya dipo ako nakapsok nuong petsa mayo 5 dahil namaga po ung paa ko at may pigsa papo ako

getting mad to the point of getting someone's blood boil and evaporate
natuyuan ng dugo

i've got a stick because i've got a boil on the stick
nag pangit na ang dede ko kac nag karoon ako ng pigsa sa dede

let's boil it for a few minutes, add a little salt to make the chaya leaves taste good
pakuluan natin muna ng ilang minuto , lagyan ng kunting asin para magkaroon ng lasa ang dahon ng chaya

1. combine vinegar, garlic, salt, pepper, and bay leaves in a non reactive pan. add pork and chicken, refrigerate and marinate for 1 hour. 2. remove chicken from pan, refrigerate until needed. add water to pan, cover and bring to boil over medium heat, reduce heat and simmer for 30 to 45 minutes until pork is tender. 3. add chicken, cover and simmer for another 30 to 45 minutes until tender. 4. remove from heat. remove heat from pan, set aside until needed. skim excess fat from pan, discard.
1. combine vinegar, garlic, salt, pepper, and bay leaves in a non-reactive pan. add pork and chicken, refrigerate and marinate for 1 hour. 2. remove chicken from pan, refrigerate until needed. add water to pan, cover and bring to boil over medium heat, reduce heat and simmer for 30 to 45 minutes until pork is tender. 3. add chicken, cover and simmer for another 30 to 45 minutes until tender. 4. remove from heat. remove heat from pan, set aside until needed. skim excess fat from pan, discard. 5. add soy sauce in the pan, bring to boil and simmer while browning meat. add water if necessary to bring sauce up to 2 cups. 6. serve over rice.