PHILIPPINE REGIONAL CUISINE AND FOOD STYLING DESIGN MIDTERM MODULE

PIMSAT COLLEGES
DAGUPAN CITY & SAN CARLOS CITY CAMPUS
College Of International Hospitality Management
EXCELLENCE HOSPITALITY PROFESSIONALISM INTEGRITY LEADERSHIP

ACCREDITED LEVEL 2 BY PHILIPPINE ASSOCIATION OF COLLEGES

AND UNIVERSITIES COMMISSION ON ACCREDITATION

MODULE: PRELIM PERIOD

PHILIPPINE REGIONAL CUISINE AND FOOD
STYLING DESIGN
2ND YEAR: BS HOSPITALITY MANAGEMENT

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MODULE TITLE
MODULE TITLE

PHILIPPINE REGIONAL CUISINE AND FOOD STYLING DESIGN

LEARNING OBJECTIVES

At the end of this topic, the learner will be able to:

1. Learn the Filipino cuisine characteristics and explain why it is considered unique
when compared to other countries cuisine.
2. Discover and familiarize the different popular dishes offered from certain provinces
in Luzon.
3. Apply the traditional procedures of preparing the most popular dishes from North,
Central and South Luzon.

LEARNING CONTENTS

Lesson: LUZON PHILIPPINE CUISINE AND ITS CHARACTERISTICS

2.1. INTRODUCTION
2.2. CUISINE CHARACTERISTICS
2.3. NORTHERN LUZON POPULAR DISHES AND RECIPES
2.4. CENTRAL LUZON POPULAR DISHES AND RECIPES
2.5. SOUTHERN LUZON POPULAR DISHES AND RECIPES

MODULE OVERVIEW

INTRODUCTION TO NORTHERN

PHILIPPINE CUISINE

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Ilocanos, 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.

Due to its mild, sub-tropical climate, Baguio, along with the outlying mountainous
regions, is renowned for its produce. Temperate-zone fruits and vegetables
(strawberries being a notable example) which would otherwise wilt in lower regions are
grown there. It is also 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.

Kapampangan cuisine makes use of all the produce in the region available to the native
cook. Among the treats produced in Pampanga are longganisa (original sweet and spicy
sausages), calderetang kambing (savory goat stew), and tocino (sweetened cured
pork). Combining pork cheeks and offal, Kapampangans make sisig.

Bulacan is popular for chicharon (pork rinds) and steamed rice and tuber cakes like
puto. It is a center for panghimagas or desserts, like brown rice cake or kutsinta, sapin-
sapin, suman, cassava cake, halaya ube and the king of sweets, in San Miguel,
Bulacan, the famous carabao milk candy pastillas de leche, with its pabalat wrapper.[12]

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

Cainta, in Rizal province east of Manila, is known for its Filipino rice cakes and
puddings. These are usually topped with latik, a mixture of coconut milk and brown
sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to
latik are coconut flakes toasted in a frying pan.

Antipolo, straddled mid-level in the mountainous regions of the Philippine Sierra Madre,
is a town known for its suman and cashew products.

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Laguna 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.

Lesson: LUZON PHILIPPINE CUISINE AND ITS HISTORY

2.1. INTRODUCTION
The Philippine cuisine varied from one region to another, with each region offering a
unique taste and experience. Travellers visiting the country for the first time will be
amazed as the different provinces throughout the Philippine have something different to
offer, which will certainly make the visit memorable as the mixed cuisine is the result of
the country rich and colorful history, various ethnic groups, and geographical locations.
If you are wondering about Filipino foods, then this article can help you as I have
discussed the foods from the different regions, so read on.

The Philippine archipelago consists of 7, 101 islands that have been categorized into
three geographical divisions the Luzon, Visayas and Mindanao, with Luzon as the
largest. The Philippine being a tropical country, have been endowed with rich natural
resources, so there is a wide variety of fishes, fruits and vegetables in the country to
create a wide range of delicious dishes.

Luzon comprised of the northernmost region is the political and economic center of the
Philippines. The capital of the country, which is Manila, is also located in Luzon. The
northern cuisine from region 1 to the national capital region even if unrecognizable is a
welcome delight for the foreign and local tourists as the flavours throughout the
archipelago when combined can tantalize even the most sensitive tastebuds.

Cuisine in Luzon varies based on the regions but they all are easily identified by the
ingredients that are local to each destination. The most popular culinary destinations in
Luzon are Pampanga or the Culinary Capital of the Philippines that serves a mix of
savory dishes.
The Bicol region is known for spicy foods that infuse coconut milk. Here are some of the
most notable dishes that you can try in this part of the country.

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2.2. CUISINE CHARACTERISTICS

FILIPINO CUISINE UNIQUE CHARACTERISTIC

1. Most Filipino dishes are named for cooking techniques and not specific
ingredients or dishes. For example, the dish adobo refers to the technique of
stewing in vinegar with peppercorns and bay leaf.
This means saying adobo could mean a host of different dishes. When ordering,
it’s better to be more specific like chicken pork adobo or adobong pusit (squid
adobo).
2. Unlike the rest of Southeast Asia, Filipino food is rarely spicy. Instead, most
Filipino dishes are a combination of salty, sour, sweet and bitter. Most of the
spicy dishes are found in just 2 main regions, the province of Bicol and in the
Muslim areas of Mindanao

3. Among the flavors, sourness is the most prevalent in Filipino food. Filipinos draw
sour flavors from 3 main sources, fruits, leaves and fermentation.

4. The Philippines has one of the most varied selections of vinegar in the world.
Varieties include coconut sap, pineapple, sugar cane, palm, and banana
among others.

5. The cuisine is best enjoyed with rice. Filipinos enjoy each and every meal with
one form of rice or another, even snacks and breakfast.

6. Filipinos could eat as much as 5-7 times a day. Early breakfast, breakfast,
morning snack, lunch, afternoon snack, dinner, and pulutan (small bites while
drinking beer or hard liquor).

7. Filipino cuisine encourages the use of sawsawan or dipping sauces. This is

usually a combination of calamansi (Philippine lime), soy sauce, vinegar, fish
sauce, onions, garlic and chilies.

8. Traditionally, Filipino food is best enjoyed using hands in place of utensils. This
practice is called kamayan.

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9. Filipino cuisine employs some unique condiments, including banana

catsup, bagoong or guinamos and buro. Banana catsup was developed in light
of the unavailability of tomatoes and is used to enhance a lot of fried dishes.
Bagoong is fermented shrimp or fish paste and its strong pungent flavors are
used to complement some of the milder tasting dishes like grilled squid or Kare
Kare (ox tail peanut stew).
Buro, meanwhile, is rice fermented with shrimp or fish and is a great
complement to fried fish or raw greens like mustard leaves.
10. Food is such a big part of Filipino culture that you are usually greeted
with, “Kumain ka na ba?” (Have you eaten?) and regardless of your answer,
the host will usually still bring you food, especially if you visit someone’s home.

LUZON AREA METHODS OF COOKING

▪ Northern Luzon: Cooking method is simple; vegetables are usually steamed or

boiled. There is a preference for locally grown vegetables e.g., saluyot, a leafy
green that looks like spinach but turns slippery like okra when cooked.

Some popular dishes are pinakbet and bangus (milkfish) which are farmed in
ponds of brackish water.

▪ Central Luzon: Cooking is marked by elaborate preparation and clever

combination of many different ingredients in a single dish.

The people have a passion for meat especially pork and poultry. Some popular
dishes are sisig, embutido and balut - a partially formed duck embryo in an egg
that has been boiled for a few moments.

They usually like their vegetables sautéed in garlic, onions and tomatoes with
pork and shrimps.

▪ Southern Luzon: The people have a strong preference for fresh water fish which
abound in streams and rivers. Vinegar seasoned with garlic, salt and pepper is
used as a marinade for fish before frying or as a dip.

Its cooking is notable for their generous use of coconut milk, chilies, vinegar and
tamarind. Some popular dishes are sinigang and laing.

Well-known native cakes and delicacies include suman and bibingka.

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2.3. NORTHERN LUZON POPULAR DISHES AND ITS RECIPES

NORTHERN LUZON PRIDE

PINAKBET
2.4. CENTRAL“PAKBET”
LUZON POPULAR DISHES AND ITS RECIPES

Pinakbet is a popular Filipino stew consisting of vegetables with meat or seafood.

The dish is flavored with a favorite Filipino condiment: sautéed shrimp paste.

What to love about this dish? The tender and earthy sweet taste of the squash,
the crunchiness of the green beans, the bitter taste of the bitter melon and the
slimy texture of the okra. Furthermore, the taste and texture of each of these
vegetables contribute to make this dish a popular staple at my house.

WHAT IS PINAKBET?

Pinakbet is a popular Filipino dish which traditionally consists of pork and mixed
vegetables, cooked and flavored with shrimp paste. Vegetables like string beans,
squash, okra, bitter melon and eggplant are commonly used for this dish.

Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from
the northern regions of the Philippines.

Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. The word is
contracted form of the Ilokano word pinakebet, meaning “shrunk” or “shiveled”. The
original Ilocano pinakbet uses bagoong or fermented monamon or other fish, for
seasoning sauce, while further south, bagoong alamang is used. The dish usually
includes bitter melon (ampalaya). Other vegetables used include eggplant, tomato,
okra, string beans, chili peppers, parda, winged beans, and other. Root crops and some
beans like camote, patani, kadios are optionally added. The young pod of marunggay is

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added. It is usually spiced with ginger, onions, or garlic. A tagalog version typically
includes calabaza (kalabasa).
Most of these vegetables are easily accessible and are grown in backyards and
gardens of most Ilocano households. As its name suggests, it is usually cooked until
almost dry and shriveled; in the Tagalog version, the flavors of the vegetables are
accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most
commonly pork) are added.

RECIPE AND COOKING PROCEDURES OF PINAKBET

The pinakbet is a classic stir-fry recipe that uses local and easy-to-find vegetables and
seasonings to make it delicious. Talong, ampalaya, sitaw, kamatis, and okra are the classic
vegetables in any pinakbet recipe but you can easily substitute these for vegetables you
like.

What is important when making this dish that makes a difference in a simple
vegetable recipe like this one is the bagoong. Whether you use bagoong alamang
or Balayan bagoong (bagoong isda), the flavor will be the defining taste you will savor with
each bite.

Choose your favorite bagoong to toss the vegetables in, and this pinakbet recipe will be a
success every time you make it.

PREP TIME: 15 minutes YIELD: 4

COOKING TIME: 20 minutes CUISINE: FILIPINO

READY IN: 35 minutes METHOD OF COOKING: BOIL

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PINAKBET INGREDIENTS

2 tablespoons cooking oil

1/2 kilo pork, cut into small pieces

3 cloves garlic

2 pieces ginger, thinly-sliced

1 large onion, sliced

2 large tomatoes, quartered

4 pieces eggplant

2 pieces bitter melon (ampalaya), cut in half

1/2 bundle string beans (sitaw), cut into 2 inch length

8 pieces okra, cut in half

1 1/2 cup water

1/2 cup anchovy sauce (bagoong isda)

HOW TO COOK PINAKBET

1. Sauté pork in a preheated pot with cooking oil. Render the fat then add garlic,
ginger and onion.
2. Put in the anchovy sauce and wait for the mixture to boil.

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3. Add the vegetables: okra, bitter melon, eggplant, string beans, and tomatoes.
4. Cover the pot and let it simmer for 15 minutes.

NORTHERN LUZON PRIDE

DINENGDENG

Dinengdeng or inabraw is a Filipino vegetable dish that originated from the Ilocos
region in the Philippines. It is composed of different vegetables that are usually
grown in one’s backyard. This dish has a similarity with bulanglang and laswa; the
obvious difference of Dinengdeng is the use of fried or grilled fish. Another notable
difference is the addition of “bagoong isda”.

WHAT IS DINENGDENG?

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines,
similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet,
dinendeng contains fewer vegetables and contains squash and more bagoong
monamon soup base.

The dish may contain the following vegetables: jute leaves, the pods and leaves of the
marunggay, the leaves and fruits of bitter melon, the calabaza squash and blossoms,
alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds ( like
kabatiti and tabungaw), string beans and shoot, chayote squash and shoots, chili
peppers, sabunganay ( banana blossoms), corn, okra, eggplant, parda beans
(chicharo), and oyster mushrooms. Some add fried or roasted fish or other meats,
usually leftovers, to the dish.

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RECIPE AND COOKING PROCEDURES OF DINENGDENG

PREP TIME: 10 minutes YIELD: 6

COOKING TIME: 35 minutes CUISINE: FILIPINO

READY IN: 45 minutes METHOD OF COOKING: Boil

DINENGDENG INGREDIENTS
1 whole milk fish sliced and grilled

2 to 3 cups of malunggay leaves, cleaned

2 cups of squash blossom

12 to 15 pieces of small to medium sized okra

1 bundle of string beans sliced into 3 inch pieces

2 pieces medium ampalaya (bitter gourd) cored and sliced

2 to 3 tablespoons of bagoong isda/ unprocessed fish sauce

1 knob of sliced ginger

2 medium tomato chopped

1 medium onion chopped

3 cups of water

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HOW TO COOK DINENGDENG

1. Bring water to a boil in a large cooking pot.
2. Add the ginger, onion, and tomato. Cook covered for 5 minutes.
3. Pour-in the bagoong isda. Stir.
4. Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for
7 to 10 minutes.
5. Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
6. Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.

NORTHERN LUZON PRIDE

BAGNET
WHAT IS BAGNET?
Bagnet locally also known as “chicharon” in Ilocano, it is a Filipino dish consisting of
pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black
peppercorns, bay leaves and salt. The meat is first boiled and then allowed to
thoroughly dry overnight before frying to achieve its characteristic chicharon-like texture.

Bagnet can be eaten on its own or with rice. It can also be eaten as part of other dishes
like pinakbet and dinardaraan.

Bagnet is traditionally dipped in sauces based on vinegar (usually sukang

iloko), bagoong (fermented fish or shrimp paste), or (more rarely) raw pig's blood.

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RECIPE AND COOKING PROCEDURES OF BAGNET

PREP TIME: 20 minutes YIELD: 6

COOKING TIME: 1 hour CUISINE: FILIPINO

READY IN: 1 hour and 20 minutes METHOD OF COOKING: Deep Frying

BAGNET INGREDIENTS
2 kilograms of pork liempo (pork bell) whole cut

½ head garlic

1 tsp. peppercorns

2 tablespoon salt

1 bay leaf

Cooking oil for frying

HOW TO COOK BAGNET

1. Wash pork belly, cut into large chunks and place in a large pot.
2. Add enough water to cover the pork belly.
3. Add in salt, peppercorns, garlic, bay leaves.
4. Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or
until pork is tender. Remove all scum that rises.

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5. Remove from the pot and place in a colander and let sit for a while so the
liquid will drain. Prick the skin many times using fork then Dry with paper
towels if necessary. Keep refrigerated for several hours.
6. In a large kawali heat enough cooking oil and deep fry pork belly at low
heat for 30-45 minutes or until the pork turns brown.
7. Remove pork belly from the kawali and drain oil in a colander or paper
towels, allow cooling completely.
8. Reheat the same oil over moderate heat deep fry the pork belly once
more for 1015 minutes or until golden brown, crisp and blisters appear on
the skin. Drain on paper towels.
9. Chop bagnet to serving pieces and serve immediately with a selection of
sukang Iloko or tomatoes and onions with bagoong isda dip.

2.4. CENTRAL LUZON POPULAR DISHES AND ITS RECIPES

CENTRAL LUZON PRIDE

BISTEK TAGALOG

WHAT IS BISTEK TAGALOG?

The Filipino version of Beef steak is called bistek Tagalog, a dish made of strips is
salted and peppered sirloin beef, usually flattened with a meat tenderizing tool, slowly
cooked in soy sauce, calamansi uice, garlic and onions, a specialty of the Tagalog
region.

The onions are usually cut into rings, and are added raw when the dish is either already
cooked, or almost cooked for the onions to soften but maintain its crunchiness. Bistek
Tagalog is known in the Spanish-speaking world as bistec encebollado or bistec tagalo.
It is usually Anglicized in the Philippine English as “beef steak”.

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A variation of bistek in the Philippines is bistek na baboy ("pork bistek") or "porksteak",

in which pork—pork chops or pork belly slices—is used instead of beef.

RECIPE AND COOKING PROCEDURES OF BISTEK TAGALOG

PREP TIME: 5 minutes YIELD: 1 to 2

COOKING TIME: 30 minutes CUISINE: FILIPINO

READY IN: 35 minutes METHOD OF COOKING: Pan Frying

BISTEK TAGALOG INGREDIENTS

500 grams beef sliced thinly

4 tbsp. soy sauce

8 pieces calamansi (extract juice)

1 cup soup stock

4 tbsp. cooking oil

2 pcs. Big onion into rings

1 tsp. of whole pepper

HOW TO COOK BISTEK TAGALOG

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1. Marinate beef in calamansi juice, soy sauce, Knorr liquid seasoning, pepper, and
MSG for at least an hour.
2. To make soup stock, boil beef or pork bones and add onion and garlic. Simmer
for 2 to 3 hours then use the broth as soup stock.
3. In a pan, heat some oil and stir fry onions until half cooked. Set aside.
4. Fry beef in oil until brown. Add soup stock and marinade then boil until meat
becomes tender.
5. Add more water if necessary until the beef is tender and there is some liquid left.
6. Season to taste. Garnish with onion rings. Serve hot

2.5. SOUTHERN LUZON POPULAR DISHES AND ITS RECIPES

SOUTHERN LUZON PRIDE

BICOL EXPRESS

WHAT IS BICOL EXPRESS?

Bicol Express, known natively in Bikol as sinilihan (lit.’spiced with chilli), is a popular
Filipino dish which was popularized in the district of Malate Manila but made in
traditional Bicolano style. It is a stew made from long chilli peppers (siling haba in
Tagalog), coconut milk/ coconut cream (katang gata in Tagalog) shrimp paste (bagoong
alamang in Tagalog) or stockfish, onion, pork, ginger and garlic. The dish was termed
by Laguna resident, Cely Kalaw, during a cooking competition in the 1970’s in Malate,
Manila. The name of the dish was inspired by the Bicol Express railway train (Philippine
National Railways) that operated from Tutuban, Manila to Legazpi, Albay (regional
center of the Bicol Region). The widely-known name for this dish in the Bicol Region of
the Philippines was identified as gulay na may lada, which is currently one of the
vegetarian variants of the Bicol Express dish. As time progressed, variants of the Bicol
Express dish expanded with seafood, beef, vegetarian and other versions.

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The preparations for these dishes vary according to the meat present within the dish.
The nutritional value of the original version of the Bicol Express dish is beneficial
in protein but unhealthy in regards to its high levels of saturated fats and cholesterol.
The dish has moved into food processing and commercial production so that it can be
sold conveniently and stored for a longer period of time.

RECIPE AND COOKING PROCEDURES OF BICOL EXPRESS

PREP TIME: 5 minutes YIELD: 4

COOKING TIME: 1 hour CUISINE: FILIPINO

READY IN: 1 hour and 5 minutes METHOD OF COOKING: Sautéing

BICOL EXPRESS INGREDIENTS

1 kilogram of pork belly sliced into cubes

6 pcs. Siling pansigang slices

4 cups of coconut milk

2 cups coconut cream

2 pcs. onion chopped

3 ½ tbsp. of bagoong alamang

6 pcs. Thai chilli pepper chopped

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3 thumbs ginger crushed

5 cloves garlic crushed

HOW TO COOK BICOL EXPRESS

1. Combine coconut milk, onion, ginger, garlic, and pork in a cooking pot. Stir. Turn
the heat on and let the coconut milk boil. Cover the pot and continue to boil in
medium heat until the liquid reduces to half. Note: Stir the mixture every 7
minutes to prevent lumps from forming.

2. Add balaw or bagoong alamang, chili peppers, coconut cream, and Knorr pork
cube. Stir. Continue to boil until the coconut milk reduces to your desired
consistency.

Winners embrace hard work. They love the discipline of it, the trade-off they’re making to
win. Losers, on the other hand, see it as punishment. And that’s the difference.”

– Lou Holtz, American football coach

Prepared by: Recommending Approval:

LALAINE CARIÑO-EDEN ADONIS CARINO, MBA

Faculty, College of International Hospitality Mgt. Dean, College of International Hospitality Mgt.

Approved by:

ALFREDO F. AQUINO Ed.D.

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VP of Research & Planning/OIC, Academic Affair

LEARNING POINTS:

Student’s Name:

ACTIVITY NO.1
(5 points each)

Let’s do this…

Instruction: Answer the following questions as precisely yet as thoroughly as possible.

Write your answers on the lines provided below.

Q.1. What do you think is the unique characteristic in North Luzon cuisine?
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Q.2.What do you think is the edge of Central Luzon when it comes to their cuisine
compared to other Regions?

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Q.3.Describe the popular dish of South Luzon in one word. And explain why.

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____________________________________________________________________________
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Q.4. What twist will you do if you cook the famous Bistek Tagalog of Central Luzon?
Explain your idea.

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