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The Filipino Cuisine

The Filipino cuisine has evolved from its Austronesian origins and centuries of influence from Spanish, Chinese, and American cuisines. Common ingredients include rice, seafood, tropical fruits, vegetables like eggplant and yard-long beans, and meat like chicken and pork. Popular dishes range from simple meals of fish and rice to elaborate fiesta dishes. Cooking methods incorporate ingredients like coconut milk, fish sauce, soy sauce and vinegars. Meals are traditionally informal, communal family affairs with shared plates of food and kamayan (eating with the hands) still practiced in some areas.
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100% found this document useful (1 vote)
1K views52 pages

The Filipino Cuisine

The Filipino cuisine has evolved from its Austronesian origins and centuries of influence from Spanish, Chinese, and American cuisines. Common ingredients include rice, seafood, tropical fruits, vegetables like eggplant and yard-long beans, and meat like chicken and pork. Popular dishes range from simple meals of fish and rice to elaborate fiesta dishes. Cooking methods incorporate ingredients like coconut milk, fish sauce, soy sauce and vinegars. Meals are traditionally informal, communal family affairs with shared plates of food and kamayan (eating with the hands) still practiced in some areas.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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THE FILIPINO CUISINE

A Powerful
Mix

REPUBLIC OF THE PHILIPPINES


is asovereign countryinSouth
East Asiain the western Pacific
Ocean.
With a population of more than
92million people, the Philippines is
the7th most populated Asian
countryand the12th most
populated country in the world.
Philippines is a combination
ofEastern and Western Culture.

Filipino Cuisine

refers to the food, preparation methods


and eating customs of thePhilippines.
Filipino cuisine has evolved from its
origins at the time of
indigenousAustronesian peoplesto the
cooking styles and methods after
centuries of influence from Spanish and
Chinese cuisine, and later American
cuisine.

Dishes range from the very simple, like


a meal of fried salted fish and rice, to
the elaboratepaellasand cocidos"
(stews) created forfiestas.
Filipino uses Western cutlery unlike many
other Asian countries.
The traditional way of eating with the hands
known as kamayan is seen more often in
less urbanized areas.

History of Filipino Cuisine


Austronesian food

In the era of the Austronesian people, food was


prepared by boiling, steaming and roasting.

Meat and other products from livestock and


farming were combined with those from local
flora and fauna.
Livestock included "kalabaw" (water buffaloes),
"baka" (cows), "manok" (chickens) and
"baboy" (pigs). The island locale provided a
ready source of fish andcrustaceans.

Cuisine and Trade


China

China introduced number of staple foods:


TOYO (soy sauce) TOKWA (tofu)
TAWGE (bean sprout) PATIS (fish sauce)

The Chinese also brought the stir fry method and recipes for
savoury soup bases. Many dishes retain their Hokkien
names:
PANCIT (noodles) LUMPIA (fried spring rolls)
Also introduced to the Philippines in this period were staples
of the chinese traders and workers, for example,
PANCITERIAS (noodle shops) ARROZ CALDO (congee)
SINANGAG (fried rice) CHOPSEUY

NEIGHBOURING KINGDOMS

Trade with Malacca, Srivijaya, Malaya


and Java brought lasting influences:
Bagoong (Malay: Belacan) (fermented fish)
Patis (fish sauce),
Puto (Malay: Ketupat) (rice dumpling)
Rendang (spicy meat dish)
Kare-kare (peanut sauce stew)

Coconut Milk - Malay-Indonesian origin.

SPANISH SETTLERS

In the 16th century, Spanish settlers brought


produce from the Americas such as chili peppers
, tomatoes, corn and potatoes.

They brought the method of sauting with garlic


and onions.

Some dishes such as "arroz a la valenciana" (a


savoury rice dish) remain largely unchanged.

Significant influences
The many influences on Filipino cuisine
include Malay, Indian, Arab, Chinese,
Spanish, Japanese, American and
South American cuisines.
These influences have been adapted to
ingredients that are locally available and
suit the local palate.

Unique
components/characteristic
Counterpoint
s of Philippine cuisine
"Counterpoint" is a feature

produced by the pairing of sweet, salty and sour


elements.
Preserving

In the hot tropical climate of the Philippine


archipelago, preservation of food is essential.

Adobo", means ingredients marinated in vinegar


and garlic.

Tinapa", a smoke-cured fish; curing with salt, for


example corned "tuyo", "daing", and "dangit"; and
sun-drying of fish.

Significant subregions

Northern Philippine cuisine


ILOCOS REGION
The diet comprises boiled or steamed
vegetables and freshwater fish.
Dishes are flavored with bagoong",
fermented fish that is used instead of
salt.

IGOROT REGION
Local cuisine includes roasted meats,
particularlycarabaomeat, goat meat,
andvenison.
BAGUIO
Baguio city is a highly urbanised area in
northern Luzon. It lies in a mountainous
area with a mild subtropical climate.
The produce in the region includes
temperate zone fruits and vegetables,
for examplestrawberries

CALASIAO, PANGASINAN
in the west of Luzon is known for
puto (steamed rice cake).
PAMPANGAN
the traditional home of
theKapampangan people
ANTIPOLO
A town known for its "suman" and
cashew products.

LAGUNA, CALABARZON
known for "buko pie" (coconut pie) and
"panutsa" (peanut brittle).
BATANGAS
is home toTaal Lake, a body of water
that surrounds theTaal Volcano. The
lake is home to 75 species of freshwater
fish. Among these, the maliputo" and
tawilis", two delicacies, are species not
commonly found elsewhere. Also known
for its coffee, kapeng barako".

Central Philippine cuisine

BICOL
Bicol Express and other Hot & spicy dishes
BACOLOD
Chicken "inasal" (roast chicken served on
skewers).
ILOILO
The cuisine includesLa Paz batchoy,
pancitmolo,dinuguan,puto,biscochoandpiyaya

CEBU
Lechon prepared "Cebu style" has a crisp outer
skin and a moist meat with a unique taste given
by a blend of spices. Cebu is also known for
sweets like driedmangoesand caramel tarts.

Southern Philippine cuisine


Dishes from the southern region are
richly flavoured with the spices
common toSoutheast Asiasuch
asturmeric, coriander,lemon
grass,cumin, and chillies.
These ingredients are not commonly
used in other parts of the Philippines.
Crops such ascassava roots,sweet
potatoes, and yamsare grown.

Cooking methods

Adobo/inadobo" cooked in
vinegar, oil, garlic and soy sauce.
"Babad/Binabad/Ibinabad" to
marinate.
"Banli/Binanlian/Pabanli" blanched.
"Bagoong/Binagoongan/ sa
Bagoong" cooked with fermented
fish pastebagoong.

"Binalot" literally "wrapped." This generally


refers to dishes wrapped in banana leaves,
pandan leaves, or even aluminum foil. The
wrapper is generally inedible (in contrast
tolumpia see below).
"Buro/Binuro" fermented.
"Daing/Dinaing/Padaing" marinated with
garlic, vinegar, and black peppers. Sometimes
dried and usually fried before eating.
"Guinataan/sa Gata" cooked with coconut
milk.
"Guisa/Guisado/Ginisa"or"Gisado" sauted
with garlic, onions and/or tomatoes.

"Halabos/Hinalabos" mostly for shellfish.


Steamed in their own juices and sometimes
carbonated soda.
"Hilaw/Sariwa" unripe (for fruits and
vegetables), raw (for meats). Also used for
uncooked food in general (as in
lumpiangsariwa).
"Hinurno" baked in an oven or roasted.
"Ihaw/Inihaw" grilled over coals.
Kinilaw"orKilawin" fish or seafood
marinated invinegarorcalamansijuice along
with garlic,onions,gginger,tomato,peppers.
"Laga/Nilaga/Palaga" boiled/braised.

"Nilasing" cooked with an alcoholic


beverage like wine or beer.
"Lechon/Litson/Nilechon" roasted on a
spit.
"Lumpia" wrapped with an edible wrapper.
"Minatamis" sweetened.
"Pinakbet" to cook with vegetables
usually withsitaw(yardlong
beans),kalabasa,talong(eggplant),
andampalaya(bitter melon) among others
andbagoong
"Paksiw/Pinaksiw" cooked in vinegar.

"Pangat/Pinangat" boiled in salted


water with fruit such as tomatoes or
ripe mangoes.
"Palaman/Pinalaman" "filled" as
insiopao, though "palaman" also
refers to the filling in a sandwich.
"Pinakuluan" boiled.
"Prito/Pinirito" fried or deep fried.
From the Spanishfrito.
"Relleno/Relyeno" stuffed.

Tapa/Tinapa" dried and smoked.Taparefers


to meat treated in this manner, mostly
marinated and then dried and fried
afterwards.Tinapameanwhile is almost
exclusively associated withsmokedfish.
"Sarza/Sarciado" cooked with a thick sauce.
"Sinangag" garlic fried rice.
"Sigang/Sinigang" boiled in a sour broth
usually with atamarindbase. Other common
souring agents includeguava, rawmangoes,
calamansi also known ascalamodin.
"Tosta/Tinosta/Tostado" toasted.
"Torta/Tinorta/Patorta" to cook with eggs in
the manner of anomelette.

Common terms, food, ingredients


LOCAL INGREDIENTS
Rice

is a staple food.

it is served steamed with meals and


enjoyed with the sauce or broth from the
main dishes.

Rice flour is used in making sweets,


cakes and other pastries.

Leftover rice may be fried with garlic to


make "sinangag" (garlic fried rice).

Fruit

Bananas(the saba" variety in


particular),kalamansi, "bayabas"
(guavas),mangoes,papayas,
andpinneaplelend a distinctly
tropical flair in many dishes.
Coconutsare ubiquitous. Coconut
meat is often used in desserts;
"kakang gata" (coconut milk) in
sauces; andcoconut milkfor frying.

Vegetables

"kangkong" (water spinach), "petsay"


(chinese cabbage), "petsay wombok" (napa
cabbage), "repolyo" (cabbage) and other
vegetables like "talong" (eggplant) and
"sitaw" (yard-long beans) are the mainstay.
There are abundant harvests of root crops
like potatoes, carrots, "gabi" (taro),
"kamoteng kahoy" (cassava), "ube" (purple
yam) and "kamote" (sweet potato). The
combination of "kamatis" (tomato),
"bawang" (garlic) and "sibuyas" (onion) is
found in many dishes.

Protein

Meat staples includechicken, meat,


pork and fish

Seafood

Popular catches includefishsuch


astilapia, "hito" (catfish), "bangus"
(milkfish), "lapu-lapu" (grouper),
"galunggong hasa-hasa" (mackerel),
swordfish, sablefish, tuna, cod andblue
marlin.
Localcrustaceansinclude "hipon"
(shrimp), "sugpo" (prawns), "talaba"
(oysters), "tahong" (mussels), "halaan and
tulya" (clams), "alimango" (largecrabs)
and "alimasag" (small crabs) and
"pusit"(squid/cuttlefish).

Seafood

Otherseafoodsareseaweeds,abalo
neandeel. Fish is commonly salted,
pan-fried or deep-fried and then
served as a simple meal with rice
and vegetables.

Food culture

Cooking and eating in the Philippines is


traditionally an informal, communal affair
which is centered around the family kitchen.
Food is served all at once rather than in
courses. The traditional way of eating is to
take a bite of the main meal (especially if it
is a dry food such as "inihaw" or "prito") and
then a mouthful of rice pressed together
with the fingers. This practice, known as
"kamayan", is rarely seen in urban areas.

Meals of the Day

"agahan" or "almusal"
(breakfast)
"tanghalan" (lunch)
"hapunan" (dinner)
merienda" (also called
"minandl" or "minindl").

Breakfast

A traditional Filipino breakfast might


includepandesal(small bread rolls), kesong
puti" (white cheese), champorado" (chocolate
rice porridge), sinangag (garlic rice) and a
meat such as "tapa",longganisa,tocino,
karne norte" (corned beef) or fish such as
daing na bangus (salted and driedmilkfish)or
"itlog na pula" (salted duck eggs).
Coffee is also served, particularly kapeng
barako". Kapeng barako is a strong flavoured
coffee produced in the mountains ofBatangas.

Merienda

The word, "Merienda", is taken from


theSpanish.
It is a light meal or snack served in the
afternoon, similar to the concept of
afternoontea. If the meal is taken close
to dinner, it is called "merienda cena"
and may be served instead of dinner.
Kape' (coffee) is served with breads,
pastries and cakes. There might also be
savoury dishes.

Pulutan

"Pulutan" comes from the Filipino


word "pulutin" which means
"something that is picked up". It is a
term roughly analogous to the
English term "finger food". Originally,
it was a snack accompanied with
liquor or beer but it has found its way
into general Philippine cuisine
asappetizersor main dishes.

Condiments
Fried food may be dipped invinegar,soy
sauce, juice squeezed from kalamansi"
(Philippine lime), or a combination of two
or all.
"Patis" (fish sauce) may be mixed with
kalamansi as dipping sauce for most
seafood.
Fish sauce, bagooong" (fish paste),
"bagoong alamang" (shrimp paste) and
"luya" (crushedgingerroot) are added in
cooking or ascondimentswhen served.

RICE DISHES

Arroz Caldo- a rice porridge cooked with chicken,


ginger and sometimes saffron, garnished with
spring onions (chives), toasted garlic, and coconut
milk to make a type ofgruel.
Goto- Arroz caldo made with oxtripe.
Champorado- sweet rice porridge flavoured with
chocolate, served at breakfast with "tuyo" (salted
dried herring) or "daing" (milk fish).
Arroz a la valenciana- apaellanamed
afterValencia, a region in Spain.
Bringhe- a glutinous rice dish with coconut milk
and turmeric.
Kiampong- fried rice topped with pork
pieces,chivesandpeanuta. A specialty of Chinese
restaurants inBinondo and Manila

MEAT DISHES
The Lechn

A lechon" (also spelledlitson)is an


adult pig which serves as the
centerpiece of the dinner table.

Suckling pigs ("lechonillo" or "lechon


de leche") or cattle calves ("lechong
baka") are alternatives.

The "lechn" is served with a "lechn"


sauce.

SAVOURY meat dishes

Mechado- beef and pork stewed in a tomato sauce.


Mechado is named for the pork fat that is inserted into a
slab of beef making it look like a wick ("mitsa") coming
out of a beef "candle". The larded meat is then cooked
in a seasoned tomato sauce and later sliced and served
with the sauce in which it was cooked.
Afritada- pork and chicken stewed in a tomato sauce.
Caldereta- beef or goat and vegetable stew. Chunks of
meat are cooked in tomato sauce, minced garlic,
chopped onions, peas, carrots, bell peppers and
potatoes to make a stew with some recipes calling for
the addition of soy sauce, fish sauce, vinegar, chilies or
ground liver.

Puchero- a meat and chickpea stew


derived from the Spanish cocido"
sweetened with banana or plantain
slices simmered in tomato sauce.
Menudo- pork and liver stew
Morcon- meat roll stuffed with sausage,
carrots, pickles, cheese and egg
Embutido- a meatloaf (not sausage)
Hamonado- honey-cured beef, pork or
chicken.
Relleno- stuffed chicken or milkfish.

Adobo- considered by some to be


the Philippines' unofficial national
dish (although others would name
"sinigang" as the national dish).
It consists of pork or chicken,
sometimes both, stewed or braised in
a sauce made from vinegar, cooking
oil, garlic, bay leaf, peppercorns, and
soy sauce. It can also be prepared
"dry" by cooking out the liquid and
concentrating the flavour.

Bistek- ("Filipino beef steak") consists of thinly


sliced beef marinated inSoy sauceand
calamansi and then fried in a skillet that is
served with onions.
Kare-kare- a peanut stew withox tailor
oxtripewith vegetables. It is served with
"bagoong" (fermented shrimp paste).
Dinuguan- pig's blood, entrails and meat
cooked with vinegar and seasoned withsiling
mahaba(the long chilli pepper).
Humba- a Visayan dish that is a vinegar pork
stew with fermented black beans. Also related
to chinese "pata tim".

Crispy pata-porkknuckles ("pata") marinated in


garlic-flavored vinegar then deep fried until crisp and
golden brown, with other parts of the pork leg prepared
in the same way.
Lechon manok-Rotisseriechicken. Available in many
"hole-in-the-wall" stands and restaurant chains. The
chicken is seasoned then cooked over a charcoal flame
and served with "sarsa" or "lechon" sauce made from
mashed pork liver, starch, sugar, and spices.
Sisig- made from the pig's cheek skin, ears and liver.
Initially boiled, grilled over charcoal and then minced
and cooked with chopped onions, chillies, and spices.
Paksiw na baboy- a vinegar stew with pork hocks,
sugar, banana blossoms, and water (so that the meat is
stewed in a sweet sauce). Related to chinese "pata tim"

SEAFOOD
DISHES
Pangat- fish cooked in a sour broth of
tomatoes or "pangat" (tamarind).
Paksiw- fish simmered in vinegar and
peppers.
Sinigang- fish prepared with vegetables
and a souring agent or roasted over hot
charcoal or wood.
Inihaw- fish roasted over wood or
charcoal.
Escabeche- sweet and sour.
Relleno- deboned and stuffed.

Kinilaw- similar to Peruvianceviche. It is made


of raw seafood such as fish or shrimp steeped in
local vinegar, sometimes with coconut milk,
onions, spices and other local ingredients.
Ukoyis shredded papaya combined with small
shrimp (and occasionally bean sprouts) and
fried to make shrimp patties. It is often eaten
with vinegar seasoned with garlic, salt and
pepper.
Paksiw na isda- a vinegar stew ("Paksiw")
with fish and ginger, fish sauce,siling
mahabaand vegetables.

breads

Pandesal comes from the Spanish "pan de sal"


(literally, 'bread of salt'). It is ubiquitous breakfast
fare, eaten with (and sometimes dipped in) coffee. It
takes the form of a bread roll and is usually baked
covered in bread crumbs. Contrary to its name,
pandesal is not particularly salty.
Monay is a firmer, slightly denser or heavier bread.
Ensaymada - from the Spanish word "ensaimada",
this is a pastry made using butter and often topped
with sugar and shredded cheese.
Pan de Coco - is a sweet bread roll filled with
shredded coconut mixed with molasses.

noodles

"Pancit luglug" topped with hardboiled eggs,


shrimp, andchorizo.
Pancitrecipes consist of noodles, vegetables
and slices of meat or shrimp with variations
often distinguished by the type of noodles used.
Ispageti(spaghetti) - similar tospaghetti
bolognese. It is sometimes made with banana
ketchup instead of tomato sauce, sweetened
with sugar and topped with hot dog slices.
Pancitcanton- chinese noodles

Side dish

Itlog na pula- (red eggs) - duck eggs that have been


cured in brine or a mixture of clay-and-salt for a few
weeks, making them salty. They are often served with
diced tomatoes.
Atchara- pickled papaya strips similar tosauerkaut, a
frequent accompaniment to fried dishes like "tapa" or
"daing".
Nata de Coco- a chewy, translucent, jelly-like food
product produced by the fermentation of coconut water,
served with "pandesal".
Kesong puti- a soft white cheese made
fromcarabaomilk.
Niyog- grated mature coconut, served with sweet ricebased desserts.

Soup
Sinigang- a sour tamarind soup with pork,
beef, chicken or seafood.
Kusido- a simple fish stew. It is commonly
cooked with camote tops and calamansi. The
soup is purplish in color due to the reaction
with the camote tops and calamansi mixture.
Tinola- large chicken pieces and
greenpapayaslices cooked with chili, spinach,
andmoringaleaves in a ginger-flavored broth.
Nilagang baka- a beef stew made with
cabbages and other vegetables.

Binacol- a warm chicken soup cooked with coconut


water and served with strips of coconut meat.
La Pazbatchoy - a noodle soup garnished with
pork innards, crushed porkcracklings, chopped
vegetables, and topped with a raw egg. Another
dish with the same name usesmisua, beef heart,
kidneys and intestines, but does not contain eggs or
vegetables.
Mami- anoodle soupmade from chicken, beef,
pork, wonton dumplings, or intestines (called
"laman-loob").
Sotanghon- achicken noodle soupwith
"sotanghon" (cellophane noodles), chicken and
mushrooms.

OTHER FILIPINO FOODS

Binatog- created with corn kernels with shredded


coconut.
Suman- sticky rice packaged in banana or palm leaves.
Turon- a fried lumpia consisting of an eggroll
orphyllowrapper filled withplantainandjackfruitand
sprinkled with sugar.
Tokneneng- a larger version of "kwek-kwek" using
chicken or duck eggs.
Kwek-kwek- hard-boiled quail eggs dipped in orangedyed batter and then deep fried like a tempura.
Iskrambol- (from the English, "to scramble"), an icedbased treat like a sorbet combined with various flavorings
and topped with chocolate syrup.

Taho- a warm treat made of softbeancurd(taho),


dark caramel syrup (arnibal) andtapiocapearls. It is
sold in neighborhoods by street vendors who yell out
"taho". Served chilled or with added flavours such as
chocolate or
Okoy(ukoy) - a batter-covered, deep-fried street food
with bean sprouts, shredded pumpkin and very small
shrimps, shells and all. It is dipped in a combination of
vinegar and chilli.
Balut- a boiled pre-hatched poultry egg, duck or
chicken. These fertilized eggs are allowed to develop
until the embryo reaches a pre-determined size and
are then boiled. Like "taho", "balut" is advertised by
street hawkers calling out their product.
Penoy- hard-boiled unfertilized duck eggs.

Sorbetes- ice creams. May use coconut milk.


mais con yelo- shaved ice served with steamed corn kernels,
sugar, and milk
Halo-Halo- made with shaved ice, milk, and sugar with
additional ingredients like coconut, "halaya" (mashed purple
yam), caramel custard,jackfruit, red beans,tapiocaand
pinipig".
buko pandan- sweetened grated strips of coconut with
gulaman, milk, and the juice or extract from pandan leaves.
Bibingka- a hotrice cakeoptionally topped with a pat of
butter, slices of "kesong puti" (white cheese), "itlog na maalat"
(salted duck eggs) and sometimes grated coconut.
Sapin-sapin- three-layered, tri-colored sweets made with rice
flour, purple yam, and coconut milk with its gelatinous
appearance.
Empanadasare a turnover-type pastry filled with a savorysweet meat filling. They are made with ground meat and raisins.
They can be deep fried or baked.

Shingalingis similar to "sinipit" but is eaten casually on


the roadside. It is hollow and crunchy with a salty flavour.
Turrones de casuyare made of
cashewmarzipanwrapped with a wafer made to
resemble a candy wrapper but is a tiny pie about the size
of about aquarter.
Tokwa't baboy-tofufried with boiled pork then dipped
in a garlic-flavoredsoy sauceor vinegar dip that is also
served as a side dish topancit luglogorpancit palabok.
Banana-cue- a wholebanana skewered on a short thin
bamboo stick, rolled in brown sugar, and fried.
Kamote-cue- a peeledsweet potatoskewered on a
stick, covered in brown sugar and then fried.
Chicharon- also spelled "tsitsaron" arepork rindsthat
have been salted, dried, then fried.

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