Anselm N.Role Keneth Pader CAKO 302 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. 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. preparation methods and eating customs found in the Philippines. American. . Spanish. and other Asian and Latin influences adapted to indigenous ingredients and the local palate. History During the pre-spanish era in the Philippines. In 3200 BCE. steaming and roasting. Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. The ingredients for common dishes were obtained from locally raised livestock. the preferred Austronesian methods for food preparation were boiling. 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 . most notably toyo (soy sauce. Chinese). Chinese). tawge (bean sprout. ceramics. (tofu. tokwa.History Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 BC) with porcelain. and silk being traded for spices and trepang in Luzon. and patis (fish sauce). Chinese). This early cultural contact with China introduced a number of staple food into Philippine cuisine. as well as the method of stir frying and making savory soup bases. . potatoes. Today. corn. styles of cooking. and ingredients find their way into the country. . Philippine cuisine continues to evolve as new techniques.History Spanish settlers in the 16th century brought with them produce from the Americas like chili peppers. tomatoes. and the method of sautéing with garlic and onions. Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty. While other Asian cuisines may be known for a more subtle delivery and presentation. dinuguan (a savory stew made of pig's blood and innards). sour (asim). and salty (alat) flavors. sun-dried fish). unripe fruits such as mangoes (which are only slightly sweet but very sour). are eaten dipped in salt or bagoong. Filipino cuisine is often delivered all at once in a single presentation. paired with puto (sweet. and results in surprisingly pleasing combinations. Examples include: champorado (a sweet cocoa rice porridge). the use of cheese (which is salty) in sweetcakes (such as bibingka and puto). being paired with tuyo (salted.Characteristic of Philippine Cuisine Filipino cuisine is distinguished by its bold combination of sweet (tamis). . steamed rice cakes). even without refrigeration. The traditional way of eating is with the hands. sun-dried fish popular because they can last for weeks without spoiling. and dangit are corned. especially dry dishes such as inihaw or prito. . is rarely seen in urbanized areas. and even improve in flavor with a day or two of storage. then eat rice pressed together with his fingers. Tinapa is a smoke-cured fish while tuyo. known as kamayan. daing. Adobo is popular not solely for its simplicity and ease of preparation. but also for its ability to be stored for days without spoiling.Characteristic of Philippine Cuisine Vinegar is a common ingredient. This practice. The diner will take a bite of the main dish. Rice is often enjoyed with the sauce or broth from the main dishes. which is usually served at breakfast together with a fried egg and cured meat or sausages.Common Dishes As with most Asian countries. kalamansi. guavas (bayabas). mangoes. Leftover rice is often fried with garlic to make sinangag. papaya s. and pineapples lend a distinctly tropical flair in many dishes. Bananas (the saba variety in particular). . A variety of fruits and vegetables are often used in cooking. the staple food in the Philippines is rice. beef. The most common way of having fish is to have it salted.Common Dishes Meat staples include chicken. 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. pan-fried or deep-fried. or roasted over hot charcoal or wood (inihaw). pork. prepared with vegetables and a souring agent to make sinigang. . Seafood is popular as a result of the bodies of water surrounding the archipelago. simmered in vinegar and peppers to make paksiw. and fish. or a combination of two or all. shrimp paste (bagoong alamang) and crushed ginger root (luya) are condiments that are often added to dishes during the cooking process or when served. Fish sauce. soy sauce. fish paste (bagoong). Fried food is often dipped in vinegar. juice squeezed from Kalamansi (Philippine lime orcalamansi).Common Dishes Food is often served with various dipping sauces. . Patis (fish sauce) may be mixed with kalamansi as dipping sauce for most seafood. boast of a diet heavy in boiled or steamed vegetables and freshwater fish. goat meat. particularly carabao meat. but they are particularly fond of dishes flavored with bagoong. and venison. Ilocanos often season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce pinakbet. from the rugged Ilocos region. Local specialties include the soft white larvae of ants and "jumping salad" of tiny live shrimp.Regional Specialties Northern Philippine cuisine Ilocanos. The Igorots prefer roasted meats. . fermented fish that is often used instead of salt. Kapampangans make sisig. Combining pork cheeks and offal." It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses.Northern Philippine cuisine Baguio. longganisa (original sweet and spicy sausages). and with a stick to "poke" its sticky substance with. calderetang kambing (savory goat stew). a type of steamed rice cake. The town of Calasiao in Pangasinan is known for its puto. known for a snack called sundot-kulangot which literally means "poke the booger. and served inside pitogo shells. Pampanga. . and tocino (sweetened cured pork). Bulacan. suman. Cagayan is known for Pancit Cabagan(Cabagan. Isabela) and Carabao Milk Candy and Tuguegarao for Pancit Batil Patung and Buko Roll. with its pabalatwrapper. like brown rice cake or kutsinta. San Miguel. cassava cake. . famous carabao milk candy pastillas de leche. It is a center forpanghimagas or desserts.Northern Philippine cuisine Bulacan is popular for chicharon (pork rinds) and steamed rice and tuber cakes like puto. halaya ube and the king of sweets. sapin-sapin. Batangas is also known for its special coffee. Among these. a body of water that surrounds Taal Volcano. These fish are delicious native delicacies. . Batangas is home to Taal Lake. The lake is home to 75 species of freshwater fish. the maliputo and tawilis are two not commonly found elsewhere.Northern Philippine cuisine Laguna is known for buko pie (coconut pie) and panutsa (peanut brittle). kapeng barako. pancit molo. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves). dinuguan. Cebu is known for its lechón variant. Iloilo is known for La Paz batchoy. .Central Philippine cuisine Bicol is known for its very spicy Bicol express. Bacolod is known for chicken "inasal" which is a kind of roast chicken served on skewers. 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. puto. biscocho and piyaya. dishes originally from the Middle East. lemon grass. a ofspicy beef curry with its origins among the Minangkabau people of Sumatra. Sulu and Tawi-Tawi. Rendang. Well-known dishes from the region include Satti (satay) and ginataang manok (chicken cooked in spiced coconut milk). biryani and kiyoning(pilaf). cumin. . where pork is rarely consumed. and chillies — ingredients not commonly used in the rest of Filipino cooking. Certain parts of Mindanao are predominantly Muslim. dishes are richly flavored with the spices common to Southeast Asia: turmeric. the southern part of Palawan island. are given a Mindanaoan touch and served at special occasions.Southern Philippine cuisine In Mindanao. coriander. and is served with coconut milk infused with toasted coconut meat. turmeric. and yams are grown. aromatic spices and chillies. sweet potatoes. . Another popular dish from this region is tiyula itum. and toasted coconut flesh (which gives it its dark color). Popular crops such as cassava root. tamarind. is a popular base to many dishes in the region. a dark broth of beef or chicken lightly flavored with ginger.Southern Philippine cuisine Pyanggang is a Tausug dish made from barbecued chicken marinaded in spices. Sambal. a spicy sauce made with belacan. chili. Filipino Dish Crispy Pata Kare-kare Chicken adobo . Bistek Tagalog Pancit Luglug . Sinigang na Baboy Halo-halo . or saba bananas with butter or margarine. Bibingkang Malagkit. Nilupak. Bibingka Galapong. . rice cakes with salted duck eggs. a dessert made from mashed cassava. rice cakes made from glutinous rice flour. sweet potatoes. .Filipino Dish Puto Cuchinta) Kutchinta (also known as Maja de ube (or "halaya") a dessert made from mashed purple yam and coconut milk. wikipedia.Source:http://en.org/wiki/Philippine_cuisine .