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Silvanas

This frozen dessert is made from cashew meringue cookies filled with buttercream. Dumaguete is famous for this dessert.

Industrious Attitude

finish their goals despite limited resources

Industrious attitude

Another one of the outstanding characteristics of Filipinos is their being resourceful and hardworking. They are determined to finish their goals despite limited resources and challenging circumstances.

Siopao

steamed buns filled with meat.

Cocido [Kosido]

This dish is made with slow-cooked beef shanks, chorizo, cabbage, green beans, chickpeas, and plantains.

Biko

The Bicol “_____ “ of the Bicol Peninsula and Waray-Waray of Samar and Leyte in the Visayas jointly comprise another one-tenth.

Sarsa na Ulang

dish from Romblon made with small shrimp mixed with coconut milk and chilies, then wrapped in coconut leaves before being boiled.

Philippine Cuisine

To define this, one must understand the geography and history of the Philippines.

is influenced by the ingredients in its islands, the history, and society that introduced them, and the people who harmonize them to satisfy the Filipino palate, evolving into the cuisine known today.

(Philippine Cusine) Famous Filipino Cuisines and Delicacies

it defies any precise characterization,

is sometimes identified by how it fuses Asian and European ingredients.

It fuses "Eastern and Western ideas and is strongly influenced by Chinese, Spanish, and American traditions"

Philippine Cuisine

An example of this is the adobo. The most well-known variant is the chicken-pork adobo, where chicken and pork are braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf.

The Family

Filipinos are known to have strong family ties. Therefore, seeing different generations or multiple families living in one house is normal.

is at the center of Filipino society. Children are not likely to leave their parents' house until they get married.

Mask making for the (Moryonan Lenten tradition) of Marinduque.

it is a unique feature of the Lenten penitential rite in Marinduque of wearing moryon masks.

is a week-long religious practice participated by local penitents wearing full Roman soldier costumes with wooden masks under the sun's heat.

The moryon masks are sculpted from wood and designed by traditional artisans who learned the craft from their elders.

Region V - ( Bicol Region )

This region's cuisine is known for its heavy use of coconut milk, chilies, and taro. The following are the different food products found here: Ukoy, Pinangat, Laing, Kinunot, Pansit Bato, Gulay na Lada, Pansit Buko, Dinuguan, Conserva, and Kurakding

Feast of Our Lady of Peñafrancia of Naga City, ( Bicol Region )

The centuries-old image of Nuestra Señora de Peñafrancia or Our Lady of Peñafrancia is the subject of solid devotion in the Philippines, particularly in this region, where she is considered as the region's patroness and the Queen of Bicol. Every September, millions of devotees flock to Naga City, where she is enshrined in a basilica in a reverence marked by prayers, masses, and fluvial processions.

Lokot-Lokot

This sweet snack is made of strands of sweetened rice batter shaped into cylinders.

Pansit

(noodles); Hokkien word for "something quickly cooked."

Tupig

This is made from glutinous rice batter, wrapped in banana leaves, then roasted over charcoal.

( Pakikipagkapwa ) Kapwa

a shared inner self, rests at the core of Filipino values. A person who treats another as their kapwa has a common sense of identity and consciousness with that other person. At the individual and community levels, strong prominence is placed on social acceptance and keeping social harmony. Social behavior is influenced by social approval and caring about what others think, say, or do.

La Union

• Kilawing kambing - This dish contains goat skin and meat seasoned with vinegar or sukang lloko.

• Inkiwar - This is a glutinous rice cake native to the province.

Moron

Pronounced as "morong," this dish is similar to suman, which is made from rice, but this one has cocoa.

Spanish Colonization

• 1565-1898

• Introduction of Western cooking methods

• Import of Spanish ingredients like tomatoes, annatto seeds, corn, and avocados

• Introduction of Mexican delicacies like tamales (a dish made with a corn-based dough mixture that is filled with various meats or beans and cheese) and balbacoa (a meat dish that is traditionally slow-cooked - often in pits - with seasonings or a light broth until very tender) through the Vice Royalty of Mexico

• Filipino cooks were taught to prepare Spanish dishes

• Renaming of local dishes into Spanish: adobo, Arroz Caldo (literally means warm rice; this congee [rice porridge] is usually enjoyed with boiled pork slices and fried tofu soaked in a vinegar mixture), and morisqueta tostada (a type of fried rice prepared with leftover cooked rice stir-fried with eggs, Chinese sausage, ham, shrimps, and spring onions)

• Use of sofito as a flavoring base - garlic, onion, and tomato

Lumpia

meat and vegetable mixture rolled in an edible flour wrapper.

1521 Spanish Expedition

• Led by Ferdinand Magellan, with Italian chronicler Antonio Pigafetta

• The first account of Filipino food: "pork in its sauce served in porcelain platters, roasted fish with freshly gathered ginger and rice, turtle eggs, chicken, and peacock."

Festivals

an intangible cultural heritage

a great way to see and experience authentic culture. Most of the celebrations in the Philippines are traditionally rooted in Christianity.

are held to commemorate significant historical events or honor seasons, such as harvest seasons or pay tribute to the survivors of a tragic earthquake.

Everlasting

This is an oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo. This dish originated in Marikina.

Sayongsong

This is a type of kakanin or rice from Surigao. It is traditionally made from deep purple glutinous rice, brown sugar, calamansi, peanuts, and coconut milk (Mama's Guide, 2019). It is wrapped in banana leaves and is served with latik.

Ati-Atihan Festival

Every January, this festival is celebrated in Kalibo, Aklan.

It is the Philippines' oldest festival, "The Mother of all Philippine Festivals."

The festival has been celebrated for over 800 years in honor of the Holy Child Jesus.

This festival is a week-long event of street parties and dancing competitions.

( BARMM ) - Bangsamoro Autonomous Region in Muslim Mindanao

There are various food items and delicacies found in this region. These include the following:

• Kuning - This is a dish where rice is cooked in turmeric and coconut milk. Kuning is the Malay word for yellow, the same as this dish's color because of the turmeric. This dish can be found in Lanao del Sur.

• Rendang - This is a spicy stew made with carabeef and coconut milk. This dish is also found in Lanao del Norte.

• Pyanggang Manok - This is a blackened chicken curry dish. Its black sauce is made by burning coconut on charcoal, then grinding and blending it with spices. This dish originated in Sulu from the Tausugs.

• Tiyula Itum - This is a Tausug soup-stew dish of goat or beef, blackened by using burnt coconut.

Inutak

This sticky dessert from Pateros is made from glutinous rice flour and coconut milk batter. The surface of this dessert is burnt. The texture and consistency of the dessert resemble a brain.

( DISH IN NCR ) National Capital Region

This region's population comprises diverse people from different provinces and foreigners setting up businesses in the area. These people bring the dishes from their hometowns, thus becoming a part of Metro Manila's culinary scene.

Distinguished food in this region are Sapin-Sapin, Pancit Malabon, Hopia, Inutak and Everlasting.

Pancit Malabon ( DISH IN NCR ) National Capital Region

This is a noodle dish made with thick rice noodles and shrimp broth and topped with shrimp, eggs, and crushed chicharon. Annatto oil gives the noodles a yellow color. It was named after Malabon City, where it originated.

Hopia ( DISH IN NCR ) National Capital Region

This is a mooncake-like pastry. The flaky pastry is filled with mung beans, red beans, or winter melon. The City of Taguig and Binondo District in Manila are famous for this pastry.

Chuletas

These are baby back ribs marinated in soy sauce and calamansi, then fried.

Sapin Sapin

This is a layered glutinous rice cake from Malabon.

Filipino ( Hospitality )

Filipinos can be expected to warmly welcome their guests regardless of where they come from, how well they know them, and why they're visiting someone's home. That is what makes a Filipino naturally hospitable. The hosts typically provide their guests with food and entertainment and a tour around the local destinations if there is a time. Before visitors leave, they are even offered to take home pasalubong or souvenirs such as delicacies and local sweets.

Cordillera Administrative Region ( CAR )

This region is famous for its rice terraces. Because of the cooler climate in the mountains, this region can produce strawberries, other cold-weather plants, and a variety of rice grains. The famous food items in this region include the following:

Benguet

• Etag

• Pinikpikan

• Pinuneg

Ifugao

• Binakle

Kalinga

•   Binungor

•   Inandila

Generosity

Filipinos are naturally generous and helpful people. They give as much as possible and help family members and even strangers when needed. It is seen through the country's abundance of charity drives and foundations, especially when calamities arise.

Sorol

This dish is made with chicken cooked in coconut milk. It also contains ginger, oregano, lemongrass, chili, and tomatoes.

XII - ( SOCCSKSARGEN )

The region's provinces offer numerous authentic cuisines, such as:

• Baye-bayeh

• Pastil

• Nilagpang

• Adobong Bihod and Bagaybay

Chinese Trade

• in the 11th Century

• Pansit - noodles; Hokkien word for "something quickly cooked."

• Lumpia - meat and vegetable mixture rolled in an edible flour wrapper.

• Siopao - steamed buns filled with meat.

• Siomai - a type of dumpling; meat in small wrappers and then steamed.