The Filipino Cuisine

THE FILIPINO CUISINE

THE FILIPINO CUISINEA Powerful Mix

1REPUBLIC OF THE PHILIPPINESis 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 Cuisinerefers 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 askamayanis seen more often in less urbanized areas.History of Filipino CuisineAustronesian foodIn 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 TradeChinaChina introduced number of staple foods:TOYO(soy sauce)TOKWA(tofu)TAWGE(bean sprout)PATIS(fish sauce)

The Chinese also brought thestir frymethod 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) CHOPSEUYNEIGHBOURING KINGDOMSTrade with Malacca,Srivijaya,MalayaandJavabrought 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 SETTLERSIn the 16th century, Spanish settlers brought produce from the Americas such aschili peppers,tomatoes, corn and potatoes.

They brought the method ofsautingwith garlic and onions.

Some dishes such as "arroz a la valenciana" (a savoury rice dish) remain largely unchanged.

Significant influencesThe many influences on Filipino cuisine includeMalay,Indian,Arab,Chinese,Spanish,Japanese,AmericanandSouth Americancuisines.

These influences have been adapted to ingredients that are locally available and suit the local palate.Unique components/characteristicsCounterpoint"Counterpoint" is a feature of Philippine cuisine produced by the pairing of sweet, salty and sour elements.

PreservingIn 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 subregionsNorthern Philippine cuisineILOCOS REGIONThe diet comprises boiled or steamed vegetables and freshwater fish. Dishes are flavored with bagoong", fermented fish that is used instead of salt.

IGOROT REGIONLocal cuisine includes roasted meats, particularlycarabaomeat, goat meat, andvenison.BAGUIOBaguio 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, PANGASINANin the west of Luzon is known for puto (steamed rice cake).PAMPANGANthe traditional home of theKapampangan peopleANTIPOLO A town known for its "suman" and cashew products.LAGUNA, CALABARZONknown for "buko pie" (coconut pie) and "panutsa" (peanut brittle).BATANGASis 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 cuisineBICOLBicol Express and other Hot & spicy dishesBACOLODChicken "inasal" (roast chicken served on skewers).ILOILOThe cuisine includesLa Paz batchoy, pancitmolo,dinuguan,puto,biscochoandpiyayaCEBULechon 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 methodsAdobo/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, ingredientsLOCAL INGREDIENTSRiceis 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).

FruitBananas(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.ProteinMeat staples includechicken, meat, pork and fishSeafoodPopular 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).SeafoodOtherseafoodsareseaweeds,abaloneandeel. Fish is commonly salted, pan-fried or deep-fried and then served as a simple meal with rice and vegetables.Food cultureCooking 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"). BreakfastA 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.

MeriendaThe 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.

CondimentsFried 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 DISHESArroz 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 ManilaPaella- fried rice, chicken and seafood

MEAT DISHESThe LechnA 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 dishesMechado- 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 stewMorcon- meat roll stuffed with sausage, carrots, pickles, cheese and eggEmbutido- 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 DISHESPangat- 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.

breadsPandesal 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 noodlesSide dishItlog 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 rice-based desserts.

SoupSinigang- 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 FOODSBinatog- 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 orange-dyed batter and then deep fried like a tempura. Iskrambol- (from the English, "to scramble"), an iced-based 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 milkHalo-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 savory-sweet 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.