Presented by:
Rochelle Anne S. Quinia, RND
First Semester and A.Y 2022-2023
Learning Objectives
1. Discuss different terminologies
2. Differentiate the characteristics of Philippine cuisine
History of Philippinecuisine
Philippine cuisine consists of the food, preparation methods and eating customs
found in the Philippines. The style of cooking and the food associated with it have
evolved over many centuries from its Austronesian origins to a mixed cuisine of
Malay, Spanish, Chinese, and American, as well as other Asian and Latin
influences adapted to indigenous ingredients and the local palate.
History and influences
During the pre-Hispanic era in the Philippines, the preferred
Austronesian methods for food preparation were boiling,
steaming and roasting.
The ingredients for common dishes were obtained from
locally raised livestock. These ranged from kalabaw (water
buffaloes), baka (cows), manok (chickens) and baboy (pigs)
to various kinds of fish and seafood.
History and influences
Spanish settlers in the 16th century brought with them produce from the
Americas like chili peppers, tomatoes, corn, potatoes, and the method of
sautéing with garlic and onions. Although chili peppers are nowhere as
widely used in Filipino cooking compared to much of Southeast Asia, chili
leaves are frequently used as a cooking green, again distinct from the
cooking of neighbors. Spanish (and Mexican) dishes were eventually
incorporated into Philippine cuisine with the more complex dishes usually
being prepared for special occasions.
Some dishes such as arroz a la valenciana remain largely the same in the
Philippine context. Some have been adapted or have come to take on a
slightly or significantly different meaning. Arroz a la cubana served in the
Philippines usually includes ground beef picadillo.
Philippine longganisa despite its name is more akin to chorizo than Spanish
longaniza (in Visayan regions, it is still known as chorizo). Morcon is likely to
refer to a beef roulade dish not the bulbous specialty Spanish sausage.
Philippine cuisinedishes
Dishes range from the very simple, like a meal of fried salted fish and rice,
to the elaborate paellas and cocidos created for fiestas, of Spanish origin.
Popular dishes include: lechón (whole roasted pig), longganisa (Philippine
sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork
braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta
(meat in tomato sauce stew), mechado (larded beef in soy and tomato
sauce), puchero (beef in bananas and tomato sauce), afritada (chicken
and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail
and vegetables cooked in peanut sauce), pinakbet (kabocha squash,
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy
pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce),
sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia
(fresh or fried spring rolls).
Philippine Cuisinetoday
Today, Philippine cuisine continues to evolve as new
techniques, styles of cooking, and ingredients find their way
into the country.
Traditional dishes both simple and elaborate, indigenous and
foreign-influenced, are seen as are more current popular
international viands and fast food fare.
Filipino cuisine
Filipino cuisine is distinguished by its bold combination of
sweet (tamis), sour (asim), and salty (alat) flavors. While
other Asian cuisines may be known for a more subtle delivery
and presentation, Filipino cuisine is often delivered all at once
in a single presentation.
WHATSUNIQUE?
Counterpoint- feature in Philippine cuisine
Examples include: champorado (a sweet cocoa rice porridge),
being paired with tuyo (salted, sun-dried fish); dinuguan (a
savory stew made of pig's blood and innards), paired with puto
(sweet, steamed rice cakes); unripe fruits such as mangoes
(which are only slightly sweet but very sour), are eaten dipped
in salt or bagoong; the use of cheese (which is salty) in
sweetcakes (such as bibingka and puto), as well as an ice
cream in flavoring
FILIPINOMEALSAND MERIENDA
Filipinos traditionally eat three main meals a day: agahan or almusal
(breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon
snack called meriénda (also called minandál or minindál).’
Snacking is normal. Dinner, while still the main meal, is smaller than other
countries. Usually, either breakfast or lunch is the largest meal. The
traditional way of eating is with the hands, especially dry dishes such as
inihaw or prito. The diner will take a bite of the main dish, then eat rice
pressed together with his fingers. This practice, known as kamayan, is
rarely seen in urbanized areas.
Breakfast is the most importantmeal OF THE DAY
A traditional Filipino breakfast might include pandesal (small
bread rolls), kesong puti (white cheese), champorado (chocolate
rice porridge), sinangag (garlic fried rice), and meat—such as
tapa, longganisa, tocino, karne norte (corned beef), or fish such
as daing na bangus (salted and dried milkfish)—or itlog na pula
(salted duck eggs). Coffee is also commonly served particularly
kapeng barako, a variety of coffee produced in the mountains of
Batangas noted for having a strong flavor.
Merienda TIME
Merienda is taken from the Spanish, and is a light meal or snack
especially in the afternoon, similar to the concept of afternoon tea.
If the meal is taken close to dinner, it is called merienda cena, and
may be served instead of dinner.
Filipinos have a number of options to take with their traditional
kape (coffee): breads and pastries like pandesal, ensaymada
(buttery sweet rolls covered with cheese), hopia (pastries similar
to mooncakes filled with sweet bean paste) and empanada
(savory pastries stuffed with meat). There's also the option of
cakes made with sticky rice (kakanin) like kutsinta, sapin-sapin,
palitaw, biko, suman, bibingka, and pitsi-pitsi.
Merienda again...
Savory dishes often eaten during merienda include pancit canton
(stir-fried noodles), palabok (rice noodles with a shrimp-based
sauce), tokwa't baboy (fried tofu with boiled pork ears in a garlic-
flavored soy sauce and vinegar sauce), and dinuguan (a spicy
stew made with pork blood) which is often served with puto
(steamed rice flour cakes).
Dim sum and dumplings, brought over by the Fujianese people,
have been given a Filipino touch and are often eaten for
merienda. Street food, most of which are skewered on bamboo
sticks, such as squid balls, fish balls and others, are common
choices too.
PISTAHAN NA!!
For festive occasions, people band together and prepare more sophisticated dishes. Tables
are often laden with expensive and labor- intensive treats requiring hours of preparation. In
Filipino celebrations, lechón (also spelled litson)[11] serves as the centerpiece of the dinner
table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or
cattle calves (lechong baka) can also be prepared in place of the popular adult pig. It is
typically served with lechon sauce.
Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed
chicken or milkfish), mechado, afritada, caldereta, puchero, paella, menudo, morcon,
embutido (referring to a meatloaf dish, not a sausage as understood elsewhere), suman (a
savory rice and coconut milk concoction steamed in leaves such as banana), and pancit
canton.
The table may also be have various sweets and pastries such as leche flan, ube, sapin-
sapin, sorbetes (ice creams), totong (a rice, coconut milk and mongo bean pudding),
ginataan (a coconut milk pudding with various root vegetables and tapioca pearls), and
gulaman (an agar jello-like ingredient or dessert).
Special occassions
Christmas Eve, known as Noche Buena, is the most important feast. During
this evening, the star of the table is the Christmas ham and Edam cheese
(queso de bola). Supermarkets are laden with these treats during the
Christmas season and are popular giveaways by Filipino companies in
addition to red wine, brandy, groceries, or pastries. Available mostly during
the Christmas season and sold in front of churches along with bibingka,
puto bumbong is a purple yam-flavored puto.
More common at celebrations than in everyday home meals, lumpiang
sariwa, sometimes referred to as fresh lumpia, is a fresh spring roll that
consists of a soft crepe wrapped around a filling that can include strips of
kamote (sweet potato), singkamas (jicama), bean sprouts, green beans,
cabbage, carrots and meat (often pork). It can be served warm or cold and
typically with a sweet peanut and garlic sauce. Ukoy is 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. Both lumpiang sariwa and ukoy are often accompanied
together in Filipino parties. Lumpiang sariwa has Chinese origins, having
been derived from popiah
EXTRA RICE PLEASE
As with most Asian countries, the staple food in the
Philippines is rice.
It is most often steamed and served during meals. Leftover
rice is often fried with garlic to make sinangag, which is
usually served at breakfast together with a fried egg and
cured meat or sausages.
Rice is often enjoyed with the sauce or broth from the main
dishes. In some regions, rice is mixed with salt, condensed
milk, cocoa, or coffee. Rice flour is used in making sweets,
cakes and other pastries. While rice is the main staple food,
bread is also a common staple.
Common local ingredients
A variety of fruits and vegetables are often used in cooking. Bananas (the
saba variety in particular), kalamansi, guavas (bayabas), mangoes,
papayas, and pineapples lend a distinctly tropical flair in many dishes, but
mainstay green leafy vegetables like water spinach (kangkong), Chinese
cabbage (petsay), Napa cabbage (petsay wombok), cabbage (repolyo)
and other vegetables like eggplants (talong) and yard-long beans (sitaw)
are just as commonly used. Coconuts are ubiquitous. Coconut meat is
often used in desserts, coconut milk (kakang gata) in sauces, and coconut
oil for frying. Abundant harvests of root crops like potatoes, carrots, taro
(gabi), cassava (kamoteng kahoy), purple yam (ube), and sweet potato
(kamote) make them readily available. The combination of tomatoes
(kamatis), garlic (bawang), and onions (sibuyas) is found in many dishes.
Proteinsources
Meat staples include chicken, pork, beef, and fish. Seafood is
popular as a result of the bodies of water surrounding the
archipelago. Popular catches include tilapia, catfish (hito), milkfish
(bangus), grouper (lapu- lapu), shrimp (hipon), prawns (sugpo),
mackerel (galunggong, hasa-hasa), swordfish, oysters (talaba),
mussels (tahong), clams (halaan and tulya), large and small crabs
(alimango and alimasag respectively), game fish, sablefish, tuna,
cod, blue marlin, and squid/cuttlefish (both called pusit). Also
popular are seaweeds, abalone, and eel.
OTHER PREPARATIONS FOR OUR MAIN
DISH
The most common way of having fish is to have it salted, pan-fried
or deep-fried, and then eaten as a simple meal with rice and
vegetables. It may also be cooked in a sour broth of tomatoes or
tamarind as in pangat, prepared with vegetables and a souring
agent to make sinigang, simmered in vinegar and peppers to make
paksiw, or roasted over hot charcoal or wood (inihaw). Other
preparations include escabeche (sweet and sour), relleno
(deboned and stuffed), or "kinilaw" (similar to ceviche; marinated in
vinegar or kalamansi). Fish can be preserved by being smoked
(tinapa) or sun-dried (tuyo or daing).
Only in the Philippines
Fried food is often dipped in vinegar, soy sauce, juice
squeezed from Kalamansi (Philippine lime or calamansi), or a
combination of two or all. Patis (fish sauce) may be mixed with
kalamansi as dipping sauce for most seafood. Fish sauce, fish
paste (bagoong), shrimp paste (bagoong alamang) and
crushed ginger root (luya) are condiments that are often
added to dishes during the cooking process or when served.
INFLUENCE OF THE DIFFERENT
CULTURE TO PHILIPPINE COOKING
INFLUENCE DISH DESCRIPTION
Malayan Ginataan Chicken, pork and vegetables
cooked in coconut milk, added
with garlic and vinegar.
Chinese Pancit Rice ad wheat noodles
Chopsuey
Lumpiang Shaghai
Lomi
Siomai
Spaniards Arroz Valenciana Rice dishes
American Salads
Pies
Sandwiches
SOME PHILIPPINE DISHES ARE SIMILAR
TO THE DISHES OF OTHER COUNTRIES:
Philippine dishes Counterpart Country
1. Sinigang Bouillabaise France
2. Arroz Caldo Suppenhan Germany
3. Arroz con Goto Minestrone Italy
NATIONAL DISHESOF THEPHILIPPINES
Adobo
Dinuguan
Pancit
Lumpia
Lechon
NATIONALDISHES
Adobado,bachoy,bulanglang
Calamay,cardillo,estofado
Fritada,guinataan,kari-kari
Kilawin,kinilaw,laksa
Menudo,pipian,nilaga
Paksiw,pesa, pinangat
Pochero,sarciado,sinigang
Sinuam,tinagan,tinola
tinuto
REGION 1-DINENGDENG,DINALDALEM,
PINAPAITAN
Sinanglay,pinakbet
Region 2-bisukol, tinimtim,lininta
Region3-kamaniang,binagis,
Region4-kanduli, sopa de pollo
REGION 5-PINANGAT NA
GABI,LAING,KINUNOT,TINUKTOK
Region 5-Kandinga, sinanglay
REGION 6-CHICKEN BINAKOL, TIMUN-
ANAN,BAYE BAYE
REGION7-APAN-APAN, BUTONG W/ CRABS, UTAN
Region8-Lelang,lauot-lauot,binagol
REGION9-CURRY MANOK,MARAS
SALAD,TIOLAH SAPI
REGION10-LINAT-AN, SAMPAYNA, BAS-UY
REGION11-PAKLAY,DALAG ROLLETTES,LITUB
Region12-Piarun, GuinatanManok
Recommended videos
• https://youtu.be/ITWkDAKy9_E • https://youtu.be/YPGyiElcKFE
• https://youtu.be/7Hw77F_P7Go
• https://youtu.be/JqmpFiE5Rto
• https://youtu.be/GORHvPsGn2c
• https://youtu.be/C1EwhDGdv14
• https://youtu.be/aUlxKMosZ1I
• https://youtu.be/hniQ4O0AUUo
• https://youtu.be/belwFRw4_Q4
• https://youtu.be/33vitsKtDX4
• https://youtu.be/OIasRbZV1FM • https://youtu.be/ixn3PXKRkTE
• https://youtu.be/Mu-yj5WzTXE
REFERENCES:
Claudio, Virginia S., Leocadio, Corazon G., and Escudero, Evelina G. 2008. Meal Management and Table Service.
Revised Edition. Manila: Merriam Webster.
