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Topic Outline
History of Philippine cuisine
Characteristic of Philippine cuisine Common dishes of Philippine cuisine Philippine regional specialties Filipino dish
History
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 with many Malay, Chinese, Spanish, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.
History
During 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
History
Direct trade and cultural exchange with Hokkien China in
the Philippines in the Song dynasty (9601279 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.
History
Spanish settlers in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sauting with garlic and onions.
Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country.
(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).
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 Dishes
As 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, papaya s, and pineapples lend a distinctly tropical flair in many dishes.
Common Dishes
Meat 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 Dishes
Food 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 Specialties
Northern Philippine cuisine
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.
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.
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.
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.
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 lechn 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.
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.
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
Source:http://en.wikipedia.org/wiki/Philippine_cuisine