Anselm N. RoleKeneth Pader

CAKO 302

Topic OutlineHistory of Philippine cuisineCharacteristic of Philippine cuisineCommon dishes of Philippine cuisinePhilippine regional specialtiesFilipino dish

HistoryPhilippine 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 with many Malay, Chinese, Spanish, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.

HistoryDuring the pre-spanish 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.

In 3200 BCE, Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking

HistoryDirect trade and cultural exchange with Hokkien

China in the Philippines in the Song dynasty (960–1279 BC) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon.

This early cultural contact with China introduced a number of staple food into Philippine cuisine, most notably toyo (soy sauce; Chinese), tokwa; (tofu; Chinese), tawge (bean sprout; Chinese), and patis (fish sauce), as well as the method of stir frying and making savory soup bases.

HistorySpanish 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.

Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country.

Characteristic of Philippine CuisineFilipino 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.

Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.

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).

Characteristic of Philippine CuisineVinegar is a common ingredient. Adobo is popular

not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage. Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

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.

Common DishesAs with most Asian countries, the staple food in the

Philippines is rice.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.

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.

Common DishesMeat staples include chicken, pork, beef,

and fish. Seafood is popular as a result of the bodies of water surrounding the archipelago.

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).

Common DishesFood is often served with various dipping sauces.

Fried food is often dipped in vinegar, soy sauce, juice squeezed from Kalamansi (Philippine lime orcalamansi), 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.

Regional SpecialtiesNorthern Philippine cuisineIlocanos, from the rugged Ilocos region, boast of

a diet heavy in boiled or steamed vegetables and freshwater fish, but they are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. Ilocanos often season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce pinakbet. Local specialties include the soft white larvae of ants and "jumping salad" of tiny live shrimp.

The Igorots prefer roasted meats, particularly carabao meat, goat meat, and venison.

Northern Philippine cuisineBaguio, known for a snack called sundot-

kulangot which literally means "poke the booger." It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside pitogo shells, and with a stick to "poke" its sticky substance with.

The town of Calasiao in Pangasinan is known for its puto, a type of steamed rice cake.

Pampanga, longganisa (original sweet and spicy sausages), calderetang kambing (savory goat stew), and tocino (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make sisig.

Northern Philippine cuisineBulacan is popular for chicharon (pork rinds) and

steamed rice and tuber cakes like puto. It is a center forpanghimagas or desserts, like brown rice cake or kutsinta, sapin-sapin, suman, cassava cake, halaya ube and the king of sweets. 

San Miguel, Bulacan, famous carabao milk candy pastillas de leche, with its pabalatwrapper.

Cagayan is known for Pancit Cabagan(Cabagan, Isabela) and Carabao Milk Candy and Tuguegarao for Pancit Batil Patung and Buko Roll.

Northern Philippine cuisineLaguna is known for buko pie (coconut pie)

and panutsa (peanut brittle).Batangas is home to Taal Lake, a body of water

that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish. Among these, the maliputo and tawilis are two not commonly found elsewhere. These fish are delicious native delicacies. Batangas is also known for its special coffee, kapeng barako.

Central Philippine cuisineBicol is known for its very spicy Bicol express. The

region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves).

Bacolod is known for chicken "inasal" which is a kind of roast chicken served on skewers.

Iloilo is known for La Paz batchoy, pancit molo, dinuguan, puto, biscocho and piyaya.

Cebu is known for its lechón variant. Lechon prepared "Cebu style" is characterized by a crisp outer skin and a moist juicy meat with a unique taste given by a blend of spices. Cebu is also known for sweets like dried mangoes and caramel tarts.

Southern Philippine cuisine

In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking.

Well-known dishes from the region include Satti (satay) and ginataang manok (chicken cooked in spiced coconut milk). Certain parts of Mindanao are predominantly Muslim, where pork is rarely consumed.

Rendang, a ofspicy beef curry with its origins among the Minangkabau people of Sumatra; biryani and kiyoning(pilaf), dishes originally from the Middle East, are given a Mindanaoan touch and served at special occasions.

Southern Philippine cuisine

Pyanggang is a Tausug dish made from barbecued chicken marinaded in spices, and is served with coconut milk infused with toasted coconut meat.

Popular crops such as cassava root, sweet potatoes, and yams are grown.

Sambal, a spicy sauce made with belacan, tamarind, aromatic spices and chillies, is a popular base to many dishes in the region.

Another popular dish from this region is tiyula itum, a dark broth of beef or chicken lightly flavored with ginger, chili, turmeric, and toasted coconut flesh (which gives it its dark color).

Filipino Dish

Crispy Pata

Kare-kare

Chicken adobo

Bistek Tagalog

Pancit Luglug

Sinigang na Baboy

Halo-halo

Bibingkang Malagkit, rice cakes made from glutinous rice flour.

Bibingka Galapong, rice cakes with salted duck eggs.

Nilupak, a dessert made from mashed cassava. sweet potatoes, or saba bananaswith butter or margarine.

Filipino DishKutchinta (also known as Puto Cuchinta)

Maja de ube (or "halaya") a dessert made from mashed purple yam and coconut milk.

Source:http://en.wikipedia.org/wiki/Philippine_cuisine