The Filipino Cuisine
The Filipino Cuisine
A Powerful
Mix
Filipino Cuisine
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
SPANISH SETTLERS
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
Significant subregions
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".
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.
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.
is a staple food.
Fruit
Vegetables
Protein
Seafood
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
"agahan" or "almusal"
(breakfast)
"tanghalan" (lunch)
"hapunan" (dinner)
merienda" (also called
"minandl" or "minindl").
Breakfast
Merienda
Pulutan
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
MEAT DISHES
The Lechn
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.
breads
noodles
Side dish
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.