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Filipino Fusion Cuisine Influences
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Page 1: Philippine cuisine

Filipino Fusion CuisineInfluences

Page 2: Philippine cuisine

FUSIONS OF CULTURE

Fusion technique in cooking has been a norm in Filipino kitchen long before Ferdinand Magellan discovered the Philippines in 1521.

One may note that while “fusion” has just been popularized by the elite group of modern chefs, and dubbed by some as “East Meet West,” the original concept was introduced to and adopted by Filipinos as a result of migration and colonization.

Page 3: Philippine cuisine

Influences: Philippine cuisine has numerous

indigenous and foreign influences.

Throughout the centuries, the islands have incorporated the cuisine of the early Malay settlers, Arab and Chinese traders, and Spanish and American colonizers, along with other Oriental and Occidental accents and flavors.

Page 4: Philippine cuisine

Chinese influence:

Pancit or pansit is the term or noodles in Filipino cuisine.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes.

› Thus, Filipino-Chinese food came to be. The names identify them: pansit (from the Hokkien piān-ê-si̍ t) meaning something that is conveniently cooked: usually fried, are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.

Page 5: Philippine cuisine

Bihon

Pancit bihon (aka bijon) is the type

usually associated with the word

"pancit", very thin rice noodles fried

with soy sauce some citrus, possibly

with patis, and some variation of sliced

meat and chopped vegetables.

The exact bihon composition depends

on someone's personal recipe but

usually, Chinese sausage and cabbage

are the basic ingredients in a pancit

bihon.

Page 6: Philippine cuisine

Lomi Lomi or Pancit Lomi is a Filipino-

Chinese dish made with a variety of

thick fresh egg noodles of about a

quarter of an inch in diameter.

Because of its popularity at least in

the eastern part of Batangas, there

are as many styles of cooking lomi

as there are eateries, panciterias

or restaurants offering the dish.

Variations in recipes and quality are

therefore very common.

Page 7: Philippine cuisine

Mami

Chicken Mami Noodles

Soup or also called "pancit

mami"

Page 8: Philippine cuisine

Spring Rolls

Page 9: Philippine cuisine

Yields: 20 - 25 rolls

It is a fusion of Chinese and Filipino

elements.

Spring Rolls

Page 10: Philippine cuisine

• 8-10 large Chinese mushrooms

• large head of cabbage

• 1 carrot

• 1/3 pound lean ground pork

• garlic powder

• salt and pepper to taste

• 1/4 pound cooked salad shrimp

• frozen wrappers (preferably Spring Home

• Spring Roll Pastry or Weichuan)

• egg white

• vegetable oil

Ingredients:

Page 11: Philippine cuisine

The strongest culinary influence is from Spain which ruled the Philippines for almost 400 years.

› Food historians claim that 80 percent of Philippine dishes are of Spanish origin.

Because the Spaniards formed the elite, dishes adapted by upper-class Filipinos were also Spanish-inspired.

› Thus many of the party and fiesta dishes and those served for special occasions bear names like relleno, morcon, paella, callos, embutido, caldereta, etc.

Spanish Influences:

Page 12: Philippine cuisine

Zamboanga tamales

Page 13: Philippine cuisine

Ingredients:Tamale Filling:

• 1 1/4 pounds pork loin

• 1 large onion, halved

• 1 clove garlic

• 4 dried California chile pods

• 2 cups water

• 1 1/2 teaspoons salt

Tamales Filipino version:

Atsuete seeds

coconut milk.

banana leaves

Page 14: Philippine cuisine

Mussels in Spicy Coconut Sauce

Page 15: Philippine cuisine

• 2 pounds mussels; soak in water sprinkled with salt, rinse and clean

• 1 can coconut milk

• 1 large onion, cut into 8 pieces

• 4 stalks lemon grass (available in Chinatown stores)

• 10-15 kefir lime leaves (available in Chinatown stores)

• scallions, cut into 2 1/2 inch length and sliced thinly lengthwise for garnish

Ingredients: