Regional Cuisine in the Philippines - Discovering New
- 1. UNIT 2 Philippine Regional Cuisine
- 2. Learning Outcomes 1. Understand the cooking methods applied in Filipino cuisine 2. Determine the personal characteristics and skill of Filipinos in the culinary world.
- 3. ORIGINS AND INFLUENCES Philippine Regional Cuisine
- 4. Origins and Influences • Malayo-Polynesian • Crossroads of shipping lanes, results to many cultural influences • Melting pot of mixed cuisines
- 5. Origins and Influences • Pre-Hispanic - foods were prepared mainly by boiling, steaming, or roasting. • Malaysian Traders – brought seasonings from the Spice Islands and introduced satay. • China - introduced a number of staple foods into Philippine cuisine, most notably soy sauce, tofu, beans sprouts, pickled mustard greens, white radish, bamboo shoots, chinese celery, water chestnuts, lemongrass and fish sauce. • Spanish - 80% of Filipino dishes are of Spanish origin. • The combination of both cuisines became eminent during the rise of the panciterias in the 19th century. Pansit, congee or arroz caldo, fried rice, lumpia longganisa and chopsuey became staples of these panciterias.
- 6. Origins and Influences • American Influences – speed and convenience - Filipinos became consumers of American products - prepackaged foods, canned goods and fast foods.
- 7. DISTINCT CHARACTERISTICS OF THE PHILIPPINE CUISINE Philippine Regional Cuisine
- 8. Distinct Characteristics of Philippine Cuisine • Distinguished by its bold combination of sweet, sour, and salty flavors. • 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). • Food tends to be served all at once and not in courses. • Due to Western influence, food is often eaten using flatware—forks, knives, spoons —but the primary pairing of utensils used at a Filipino dining table is that of spoon and fork not knife and fork
- 9. DIFFERENT CATEGORIES OF FILIPINO DISHES Philippine Regional Cuisine
- 10. Different Categories of Filipino Dishes •Appetizer (Pulutan) •Soups (Sabaw) •Vegetables and Salads (Gulay at en salada) •Main Dish (Ulam) •Vinegar Braised (Adobo) •Noodles (Pancit) •Snacks (Merienda) •Desserts (Minatamis) •Sauces, Condiments and Relishes
- 11. COOKING METHODS Philippine Regional Cuisine
- 12. Cooking Methods in the Philippine Cuisine 1. "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce. 2. "Babad/Binabad/Ibinabad" − to marinate. 3. "Banli/Binanlian/Pabanli" − blanched. 4. "Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong. 5. "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 to lumpia — see below). 6. "Buro/Binuro" − fermented. It refers to the process of salting and fermenting seafood such as small crabs, milkfish, catfish, mudfish, eggs or vegetables. 7. "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried or grilled before eating. 8. "Guinataan/sa Gata" − cooked with coconut milk. 9. "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes. 10. "Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
- 13. Cooking Methods in the Philippine Cuisine 11. "Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa). 12. "Hinurno" – baked in an oven or roasted. 13. "Ihaw/Inihaw" − grilled over coals. 14. "Kinilaw" or "Kilawin" − marinated in vinegar or calamansi juice along with onions, ginger, and hot peppers. 15. "Laga/Nilaga/Palaga" − boiled/braised. 16. "Nilasing" − cooked with an alcoholic beverage like wine or beer. 17. "Lechon/Litson/Nilechon" − roasted on a spit. 18. "Lumpia" – wrapped with an edible wrapper. 19. "Minatamis" − sweetened. 20. "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), kalabasa, talong (eggplant), ampalaya (bitter melon), and okra among others and bagoong.
- 14. Cooking Methods in the Philippine Cuisine 21. "Paksiw/Pinaksiw" − cooked in vinegar. 22. "Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes. 23. "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich. 24. "Pasingaw" - steamed. 25. "Pesa" - boiled sauteed fish with ginger, vegetables and fish sauce. 26. "Pinakuluan" – boiled. 27. "Pinais" - steamed food wrapped in banana or alagao leaves. 28. "Prito/Pinirito" − fried or deep fried. From the Spanish frito. 29. "Relleno/Relyeno" – stuffed. 30. "Tapa/Tinapa" – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
- 15. Cooking Methods in the Philippine Cuisine 31. "Sarza/Sarciado" – cooked with a thick sauce. 32. "Sinangag" – garlic fried rice. 33. "Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. 34. "Sinuam" - boiled sauteed fish or shellfish with ginger and chili pepper leaves. 35. "Tosta/Tinosta/Tostado" – toasted. 36. "Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.
- 16. FOREIGN INFLUENCES AND THEIR INDIGENIZATION Philippine Regional Cuisine
- 17. FRENCH INFLUENCE 31. "Sarza/Sarciado" – cooked with a thick sauce. 32. "Sinangag" – garlic fried rice. 33. "Sigang/Sinigang" − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. 34. "Sinuam" - boiled sauteed fish or shellfish with ginger and chili pepper leaves. 35. "Tosta/Tinosta/Tostado" – toasted. 36. "Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.
- 18. Add a Slide Title - 2
- 19. Add a Slide Title - 3
- 21. Add a Slide Title - 4
- 22. Add a Slide Title - 5 Click icon to add picture