BATO INSTITUTE OF SCIENCE AND TECHNOLOGY, INC.

BRGY. DOLHO BATO LEYTE

HM ELEC 1: ASIAN CUISINE

Name: ________________________ Course/Year & Section: _______________

Instructor: JENNY S. GREGORIO Week: 2 Date : January 25-26, 2021
Time :

Module 2

Lesson 2: Philippine Cuisine

I. Introduction

Filipino cuisine is the product of the

influences of many cultures like Malay,
Spanish, Chinese, and Japanese and among
others.
Spanish culture is one of the most influential
1. In the picture shown, how do you think
since the Philippines was under the Spanish
Filipinos give importance to the Philippine
regime for about 300 hundred years. Almost
cuisine?
eighty percent (80%) of the food traced its roots
from Spain. The Americans and Japanese who
____________________________________
took over from the Spaniards most likely
____________________________________
contributed in the food and style of cooking of
____________________________________
the Filipinos. Likewise, the Arabs, Indians, and
Chinese with whom the Filipinos had been
Analysis
trading long before the Spaniards landed in this
archipelago.
1. Why do we need to familiarize Philippine
cuisines?
II. Learning Outcomes:
____________________________________
After this lesson, you must be able to:
____________________________________
1. discuss the history of Philippine Cuisine
2. How the Philippine cuisines do influences
2. identify the nature and characteristics of
the different Asian Cuisines?
Filipino Cooking
____________________________________
3. enumerate the basic ingredients and tools
____________________________________
used in cooking
4. identify and prepared festive foods using the
Abstraction
basic cooking methods

III. Discussions of Topic

History and Influence
Activity

The food, methods of preparation and eating

habits native to the Philippines compromised the
Philippine cuisine. The food associated with the
cooking style have continuously developed over
many years, with the influences from India, Malay,
China, Arab, Spain, Japan, United States of
America, and other countries in Asia as well as the method of cooking which is sautéing
Latin America. (cooking in a small amount of fat) with
Philippine dishes range from a simple meal garlic and onions.
to elaborate ones being created for the celebration 8. Well known Spanish dishes prepared and
of occasions like birthdays, baptism, weddings, served during special occasions and
anniversaries and fiestas. celebrations in the Philippines such as arroz
a la Valenciana (a rice based dish using
1. Prior to the arrival of the Spaniards the glutinous rice, chicken, pork, coconut milk,
Austronesians methods of cooking were vegetables and spices), and morcon (meat
introduced by neighboring countries in roll stuffed with sausage and hotdogs,
Southeast Asia such as boiling, steaming carrots, pickles, cheese and egg)
and roasting. Locally raised livestocks were
commonly used as ingredients like carabao, As of now, the Philippine cuisine is
cow, chicken and pig and different kinds of developing gradually as new innovations,
seafoods. manner of cooking and ingredients are
2. Rice cultivation and other practices relative introduced into the country.
to farming were introduced by the Chinese
that added more and varied ingredients in Nature and Characteristics of Filipino
the preparation of dishes. Cuisine
3. Some notable ingredients native to China
that were used in Philippine cuisine,, dark 1. Filipino cuisine is distinguished by its
soy sauce, tofu, mungbean sprouts and bold combination of sweet, sour, salty
fermented fish sauce, oyster sauce, salted and spicy flavors, though most dishes
and fermented black beans, light soy sauce, are typically not heavily spiced. Other
hoisin sauce, sesame oil, five-spice powder, Asian cuisines may be popular for a
Sichuan pepper, water chestnuts, white more subtle presentation and delivery,
sesame seeds, fresh root ginger and dried Filipino palate prefers an influx of taste
Chinese mushrooms. and aroma.
4. Likewise stir frying was also introduced by 2. Philippine cuisine is diverse. It is a
the Chinese as a healthy cooking method fusion, hence, it is influenced by various
and the preparation of savoury soup bases. cuisines, also every region has its own
5. Use of noodles like bean thread noodles, ice style of cooking and dish specialties.
noodles, egg noodles in the preparation of 3. Rice is the staple food. Meals are not
pancit flavored with seafood or meat and /or complete without rice.
vegetables was introduced by the Chinese, 4. Philippine cuisine normally comes in a
as well as congee, bachoy, spring rolls, pairing combination of quite sweet with
dumplings like siopao, siomai, cuapao etc. something salty like champorado (a
6. Various neighboring coutnries that traded sweet cocoa rice porridge) paired with
with the Philippines brought with them some tuyo (sun-dried fish); dinuguan (a
foods and condiments used in cooking by savory stew made of pig’s blood and
the Filipinos such as bagoong from variety meats) paired with puto
Malaysia, patis or nam pla fish sauce from (steamed rice cakes) etc.
Thailand, puso from Indonesia and Malay, 5. Filipinos traditionally eat three meals a
Indonesian spicy red meat dish or rending, day: agahan or almusal (breakfast),
and the use of satay sauce or peanut sauce tanghalian (lunch), hapunan (dinner),
(Indonesia) and the mixture of coconut milk and an afternoon snack called merienda
in cooking laing, and ginataang manok (also called minandal or minindal)
(chicken stewed in coconut milk.) 6. Vinegar is a common ingredient.
7. The Spaniards brought with them tomatoes, 7. Spoon and fork are the utensils used in
corn, potatoes, chili peppers, and introduced the dining table.
 8. The traditional way of eating is by the Popular Kapampangan Dishes
use of hands especially for dry dishes.
Kapampangan cuisine is geatly influenced by
Regional Cuisine and Specialties Spanish style of cooking because when the
Philippines was under the rule of the Spaniards
The Philippines is composed of different both the friars and sailors taught the
regions. Each region has different styles of cooking Kapampangans the basics of Spanish cooking.
and dish specialties as well. The Kapampangan culinary prowess is evident
as they produce highly palatable foods that are
The Ilocos region is composed of Ilocos known all over the country. This is the reason
Norte, Ilocos Sur, La Union and Pangasinan. Its why Pampanga is widely known as the Culinary
cuisine is distinguished by its bitter flavors due to Capital of the Philippines.
their love of ampalaya (bitter melon) and sparing
use of bile (bitter-tasting fluid extracted from the Kapampangan dishes that have won over the
gallbladder of a goat or cow). The Ilocanos are fond Filipino taste buds include: sisig, morcon, menudo,
of using bagoong (fish/shrimp paste or sauce) caldereta, estofado, embotido, asado, lengua,
instead of salt to flavor their dishes and the sukang lechon, chicharon, afritada, bringhi (paella), tabang
Iloko. talangka (crab meat), the “tocino” o pindang, tibok
tibok o maja blanca.
Some food specialties of the region: Nasing biingye (chicken saffron rice) is a
unique Kapampangan dish loved by other ethnic
1. Vigan Longganisa are small links of pork groups. This unique Kapampangan dish is difficult
sausages with garlicky flavor. to prepare that is why this is served only during
2. Batac Empanadas, are colored orange special occasions like fiestas in Pampanga.
because of the achuete used in the crust, rice Pampanga is surrounded entirely by land
flour is used in preparing the crust and and the many exotic dishes are attributed to this.
stuffed with egg, bean sprouts and garlic Fried catfish with buro (a fermented rice sauce);
longganisas. fermented crabs; frogs or milkfish in sour soup and
3. Bagnet, a deep fried pork belly similar with fried mole crickets.
lechong kawali, served with bagoong Cooking in Bulacan is done slowly in an old
monamon/fermented anchovy dip. fashion way using various ingredients. Fresh water
4. Pinakbet a popular mixed vegetable dish fish are boiled adding citrus or palm wine then
flavored with bagoong. flamed. Eels are simmered in coconut cream;
5. Okoy or shrimp fritters. saltwater fish in vinegar and ginger. Unique way of
6. Poqui-Poqui is a traditional Ilocano preparing mudfish is by fermenting or packed in
vegetable dish that is made of grilled banana stalks and buried in live coals; sautéing
eggplant, tomatoes and eggs. crabs with guava; and shellfish flavored with
7. Dudol is an Ilocano dessert made of rice ginger.
flour, coconut milk, sugarcane juice and Bulakenos are proud of their meat dises like
anise “pinaupong manok sa asin” oasted slowly, they
8. Dinardaraan or dinuguan wherein crunchy prepare the best chicken relleno and galantine,
bagnet is used in a thickened pork blood estofado, asado, and kare-kare.
stew. Bulacan is famous also for its native
9. Dinengdeng or inabraw, a soup dish made delicacies like kutsinta, sapin-sapin, suman, cassava
of vegetables topped with roasted or fried cake, halaya ube, and pastillas de leche, the king of
fish and flavored with bagoong. sweets.
10. Dinakdakan, an Ilocano dish made of East of Manila is Cainta and is known for its
grilled or boiled pork parts consumed as Filipino rice cakes and pudding topped with latik or
appetizer. toasted coconut flakes. While Antipolo is famous
for its cashew nuts and suman.
 In Laguna, the lake and mountains are the
sauce are the sauce for carp, tilapia and lake
shrimps cooked using tamarind or in thick coconut
cream. It is also famous for buco pie and panutsa.
Batangas is surrounded by waters, and that
is supplied both the saltwater fish and freshwater
fish on the table. The tuna are layered then slowly
cooked in an earthen pot, freshwater fish that are
found in Taal Lake (i.e. are maliputo and tawilis)
are made into sardines, the bagoong isda (fermented
fish)from Balayan, Batangas is also well known for
its beef industry, its bulalo and kapeng barako. Application
Quezon Province is proud of their pancit
habhab and the favored meat is carabao (water 1. Base on the topics presented, what can you
buffalo) prepared using spicy tomato sauce. say about Philippine cuisine?
Bicol Region is known for spicy-hot creamy
food. It is where the smallest fish in the world can ___________________________________
be found, plenty of coconut plantation and pili nuts. ___________________________________
It is noted also for its laing, pinangat and Bicol
Express. Test Your Understanding
In the Visayas, Bacolod is proud of its
chicken ‘inasal” or skewered roasted chicken. 1. Philippines is developing in cooking style, why
However, La Paz batchoy, pancit molo, dinuguan, do you think so?
puto, biscocho, and piyaya are the specialties of _______________________________________
Iloilo Province. On the other hand, the sweet dried _______________________________________
mangoes, caramel tarts, otap biscuit as well as the
popular danggit and the famous lechon, blended
with spices with different taste are all identified as 2. In your own understanding, explain the nature
Cebu’s pride. and characteristics of Filipino Cuisine.
In Mindanao there are areas greatly _______________________________________
influenced by Southeast Asia where dishes are ______________________________________
flavored with spices like turmeric, coriander,
lemongrass cumin, and chilies unique from other
regions in the country. These ingredients are the References:
ones used in the Southern part of Palawan Island,
Sulu and Tawi-tawi. In the meantime, the Moro and LOIDA R. BANZUELO:Asian Cuisine:
Lumad tribes at the same time the Sulu Islands style Copyright 2020: MINDSHAPERS.,CO.INC.
of cooking are synonymous with that of Brunei and
Malaysia (the Malay cuisine). Same is true with
Indonesia and Thai cuisines.
That part of Mindanao is predominantly
Muslim, where pork is rarely consumed dishes from
the region include satti (satay) and ginataang
Manok (chicken cooked in spicy coconut milk).
Rendang, beef dish cooked in heavy coconut milk
served during ceremonial occasions to honor guest
originated from West Sumatra and prepared by
Minangkabau people.