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    1 Week 3

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    Jenny Belarmino
    Chinese traders introduced noodles, dumplings, and buns to Philippine cuisine in the 11th century. Spanish colonizers in the 16th century brought influences from Spain and Mexico, including olive oil, paprika, and Christmas traditions. American occupation in the late 19th century popularized convenience foods. Regional cuisines vary widely based on ingredients and cooking styles, with dishes like adobo, sinigang, dinuguan, and lechon being considered national dishes. The Filipino tradition emphasizes communal family-style meals and varied dipping sauces.

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    1 Week 3

    Uploaded by

    Jenny Belarmino
    32 views23 pages
    Chinese traders introduced noodles, dumplings, and buns to Philippine cuisine in the 11th century. Spanish colonizers in the 16th century brought influences from Spain and Mexico, including olive oil, paprika, and Christmas traditions. American occupation in the late 19th century popularized convenience foods. Regional cuisines vary widely based on ingredients and cooking styles, with dishes like adobo, sinigang, dinuguan, and lechon being considered national dishes. The Filipino tradition emphasizes communal family-style meals and varied dipping sauces.

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    Chinese traders introduced noodles, dumplings, and buns to Philippine cuisine in the 11th century. Spanish colonizers in the 16th century brought influences from Spain and Mexico, including olive oil, paprika, and Christmas traditions. American occupation in the late 19th century popularized convenience foods. Regional cuisines vary widely based on ingredients and cooking styles, with dishes like adobo, sinigang, dinuguan, and lechon being considered national dishes. The Filipino tradition emphasizes communal family-style meals and varied dipping sauces.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    32 views23 pages

    1 Week 3

    Uploaded by

    Jenny Belarmino
    Chinese traders introduced noodles, dumplings, and buns to Philippine cuisine in the 11th century. Spanish colonizers in the 16th century brought influences from Spain and Mexico, including olive oil, paprika, and Christmas traditions. American occupation in the late 19th century popularized convenience foods. Regional cuisines vary widely based on ingredients and cooking styles, with dishes like adobo, sinigang, dinuguan, and lechon being considered national dishes. The Filipino tradition emphasizes communal family-style meals and varied dipping sauces.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    ASIAN CUISINE

    Cultural foods from the


    Philippines
    Culinary Adaptation
    Foreign influences made a deep impact on native island culture.
    Chinese traders had been coming to the islands since the lIth century and many stayed on.
    Their foodways also stayed. Perhaps they cooked the noodles of home; certainly they used
    local condiments; surely they taught their Filipino wives their dishes, and thus FilipinoChinese
    food came to be.

    The names identify them:

    • pansit (Hokkien for something quickly cooked) are noodles;


    • Iumpia are vegetables rolled in edible
    wrappers;
    • siopao are steamed, filled buns;
    • siomai are dumplings
    Filipinized by the ingredients and by local tastes.
    • pansit Malabon has oysters and sqUid, since Malabon is a fishing
    center;
    • and pansit Marilao is sprinkled with rice crisps, because the town is
    within the Luzon rice bowl.

    Chinese food became a staple of the pansiterias, with the food given
    Spanish names for the ease of the clientele: thus comida China
    (Chinese food) includes arroz caldo (rice and chicken gruel); and
    morisqueta tostada (fried rice).
    SPANISH COLONIZERS
    In the 16th century, the Spanish colonizers imported Christianity, and the
    culture related to colonization lasted three centuries. The food influences
    the Spaniards brought with them were from both Spain and Mexico, as it
    was through the vice-royalty of Mexico that the Philippines were governed.
    This meant the production of food for an elite, non-food-producing class,
    and a food for which many ingredients were not locally available.
    FOOD INFLUENCED BY SPANIARDS
    • olive oil, paprika, saffron, ham, cheese, cured sausages-and new names. Paella, the dish
    cooked in the fields by Spanish workers
    • Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to
    chickens, and even to bangus, the silvery milkfish
    • Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature
    not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered,
    sugared and cheese~sprinkled) to dip in hot thick chocolate, and the apples, oranges,
    chestnuts, and walnuts of European Christmases
    • Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in
    banana leaves
    • After the Revolution of 1889, the Battle of Manila Bay, and the pact of exchange between
    the US and Spain, the Philippines became an American colony. The Americans introduced
    to Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking;
    sandwiches, and salads; hamburgers, fried chicken, and steaks.
    Tamales
    National and Regional Dishes
    Several dishes comprise the "national" cuisine: bistek (beef and onion rings
    braised in soy sauce); lumpia (spring rolls); and the popular adobo--chicken and
    pork stewed in vinegar and soy sauce, garlic, peppercorns, and bay leaf.

    Every province boasts of having the best version of adobo. Manila's is soupy
    with soy sauce and garlic. Cavite cooks mash pork liver into the sauce. Batangas
    adds the orange hue of annatto; Laguna likes hers yellowish and piquant with
    turmeric. Zamboanga's adobo is thick with coconut cream.
    Three other items represent mainstream tastes and might be called "national" dishes.

    Sinigang, the lightly boiled, slightly sour soup, has a broth as tart as the heart (or taste buds)
    desires.

    There is the stew known as dinuguan-basically pig blood and innards simmered with vinegar and
    hot peppers. Most regions do the dinuguan stew in their own versions.

    Finally there's lechon, the whole roast pig or piglet, star of many fiesta occasions. Lechon is
    slowly roasted over live coals, basted regularly-and made crisp and luscious. The tasty sauce is
    concocted from the pig's liver, simmered with vinegar, sugar, and herbs.

    Know that Philippines has 7,107 islands in which dishes vary. The scattered island geography
    sustains multiple cultures-and many distinctly different cuisines, all alive and well. Regionalism
    can be sensed-rather, tasted-on Philippine islanders' taste buds.
    Northwest coast of Luzon
    The northwest coast of Luzon is the Ilocos region, a strip of land between the
    mountains and the sea, where five provinces share the same language, food,
    and tough challenges of nature. Ilocanos eat meat sparingly, preferring
    vegetables and rice as the bulk of their diet.

    Pinakbet is a popular vegetable medley identified with the Ilocanos, a


    combination of tomatoes, eggplant, and bitter melon, lima beans, okra, and
    squash-all bound together with bagoong, a salty sauce made from
    fermented fish or shrimp.
    Pinakbet
    Central Luzon
    Two cuisines in the rice-and-sugar lands of Central LuzonPampanga and Bulacan-claim
    superiority over the other. Many exotic dishes are attributed to land-locked Pampanga:
    fried catfish with buro, a fermented rice sauce; fermented crabs; frogs or millfish in a
    sour soup; fried mole crickets, and cured pork slices called tosino. From here comes
    bringhe (a fiesta rice made with coconut milk)ensaymada, a buttery bun; leche fIan, a
    creme brulee made with water buffalo milk; and a great array of sticky rice cakes.
    Bulakenos specialize in meat dishes: a chicken "sits" in a claypot lined with salt and is
    slowly roasted. Typically, Bulakan cooks claim the best relleno and galantina (stuffed
    chicken rolls); estofado (pork leg) and asado (pot roast); as well as kare-kare (oxtail
    stewed in peanut sauce).
    Bringhe
    which is said to have originated from
    the northern province of Pampanga,
    is the Filipino’s indigenization of the
    Spanish paella.

    Bringhe is the perfect one-pot meal


    for all your special celebrations! Made
    with glutinous rice, chicken, chorizo
    de bilbao, vegetables, and coconut
    milk, this tasty, this Filipino-style
    Paella is sure to be a crowd favorite.
    Southeastern Luzon
    The Bicol Region-six provinces along the southeastern peninsula of Luzon-is
    synonymous with gata or coconut cream. Chili and gata come together deliciously,
    especially in the famous Bicol dish called pinangat. Little bundles of gabi (taro) leaves
    are filled with shredded taro leaves and bits of tasty meat; the bundles are simmered
    in gata, and laced with a fistful of chilies.

    Bicol Express,
    known natively in Bikol as sinilihan, 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 chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic.
    Visayas
    The Visayas are the big island group in the center of the archipelago, where
    several cuisines reflect the influence of the Chinese community and the
    taste of the seas. Iloilo City is famous for its delicious noodle soups. Pancit
    molo is a hearty soup designed around shrimp-and-chicken-and-pork
    dumplings.
    From Iloilo also, the delectable lumpiang ubod: heart of palm in soft
    crepes. Bacolod and Iloilo share credit for binakol, a chicken soup based not
    on chicken stock but on buko, the sweet water of the young coconut.
    Pancit Molo
    The filling of the wontons are
    composed of ground pork and shrimp.
    I also added onion, sesame oil, and
    some seasonings.

    The soup is composed of chicken


    broth and water along with rotisserie
    chicken.
    Mindanao
    In Mindanao, the frontier land of the far south, everyday cuisine is more
    Malay in influence and distinctly exotic in taste. Spices are used liberally:
    turmeric, ginger, garlic, chilies, and roasted coconut. Seafood eaten raw,
    broiled, or fried; or put in soups with lemongrass, ginger, and green papayas;
    or coconut cream and turmeric.
    Chicken is served in curry; or combined with taro in a stinging soup. Glutinous
    rice is often mixed with shrimp, spices, or coconut milk; or cooked with
    turmeric and pimento.
    Finally is Zamboanga, a Catholic town with a distinct Spanish accent. Cocido,
    the traditional Sunday platter, is prepared like its Iberian prototype, with
    sausage, salted pork, pork ribs, sweet potatoes, corn, and cooking bananas.
    Kinilaw
    is a dish that is basically raw relying on the acid
    in the dressing to slightly 'cook' the fish or
    seafood. It is usually a pulutan or appetizer taken
    with drinks but can also be served as a main dish.
    The Filipino Table
    Whether at home or out in a restaurant, Filipinos love to eat communal-
    style, all together in an informal social gathering called a salu-salo.
    The components of a typical Filipino meal- fresh fish or other seafood;
    chicken, pork or beef; vegetables; hearty soups mixed with coconut and
    noodles-are arrayed around a large container of steamed white rice.
    Eating is done frequently. Filipinos eat rice from morning until night,
    supported by rice cakes, nuts, and sugary snacks in between.
    What's most unique to the Filipino eating tradition is the sawsawan-the
    mixing and matching of cooked foods with salty, sour or savory dipping
    sauces, called sawsawan.
    These myriad table sauces in tiny plates turn the
    bland white rice and the simply roasted seafood
    and meats into a meal that's sour, salty, sweet
    salty or even bitter sour-as one chooses.

    The most common condiments are: patis (fish


    sauce), toyo (dark soy sauce ), suka (native
    vinegar), and bagoong (fermented shrimp paste).
    These conspire tastily with garlic, ginger, red
    chilies, peppercorns, onions, tomatoes, wansoy
    (cilantro), belimbi (a sour fruit,kamias), and
    kalamansi (the small. sweet native lime).

    Spanish chorizo sausage, and tamarind pulp (and


    sometimes leaves if available). Lumpia (spring
    roll) wrappers are a must too and are readily
    avialable.
    Dream your dreams with your eyes closed but
    live your dreams with your eyes open.

    Fight a good fight with faith. God is with you


    always.

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