Gastronomy in the Philippines Flashcards

Flashcards about Gastronomy in the Philippines based on lecture notes.

What are some of the foreign influences on Filipino cuisine?

Chinese, Spanish, and American traditions

Which country introduced noodles (pansit) to the Philippines?

China, through trade in the 11th century

What Italian chronicler documented the first account of Filipino food?

Antonio Pigafetta, during Ferdinand Magellan's expedition

What were some of the Spanish ingredients/cooking methods introduced to the Philippines?

Tomatoes, annatto seeds, corn, avocados, and Western cooking methods.

What Mexican delicacies were introduced to the Philippines through the Vice Royalty of Mexico?

Tamales and balbacoa

Give examples of local Filipino dishes that were renamed with Spanish names.

Adobo, Arroz Caldo, and Morisqueta Tostada

What is sofrito?

A flavoring base made with garlic, onion, and tomato

What does 'Pansit' mean?

Noodles; Hokkien word for 'something quickly cooked'

Name three foods likely introduced from China

Lumpia, Siopao, and Siomai

What is the most well-known variant of adobo?

Chicken-pork adobo, where chicken and pork are braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf.

NCR's Sapin-Sapin

A layered glutinous rice cake from Malabon.

What are the ingredients of Pancit Malabon?

Thick rice noodles and shrimp broth topped with shrimp, eggs, and crushed chicharon; annatto oil gives the noodles a yellow color.

What pastry is Taguig and Binondo District in Manila famous for?

Hopia, a mooncake-like pastry filled with mung beans, red beans, or winter melon.

What is Inutak?

A sticky dessert from Pateros made from glutinous rice flour and coconut milk batter with a burnt surface.

What dish did Marikina originate?

Everlasting, an oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo.

What region in the Philippines is known for its rice terraces?

Cordillera Administrative Region (CAR)

What is Etag?

Native delicacy made with smoked pork cured in salt.

What are the main ingredients of Pinikpikan?

Chicken and Etag

What is Pinuneg?

Native sausage with pork blood, minced pork, innards, and cooked rice

What is Binakle, and for whom is it offered?

A rice cake offered to the rice god, Bulol, as thanksgiving during harvest season.

What are the main ingredients of Binungor?

Agurong (stir-fried water shells) mixed with rabbong (bamboo shoots) and hot chili stewed in coconut milk.

How is Inandila prepared and served?

Rice dough made from rice flour and water, poached in simmering water, shaped like a tongue, and topped with latik (curdled coconut cream) and crushed nuts.

Name delicacies found in the Ilocos Region.

Dinengdeng, Poqui-poqui, Papaitan, Bagnet, Vigan Longganisa, Empanada, Igado, Pinakbet

What are the key ingredients in Dinengdeng?

Eggplants, sponge gourd, lima beans, Baguio beans, and malunggay pods stewed with bagoong.

What gives Vigan Longganisa its strong flavor?

Garlic

What is Kilawing Kambing?

A dish containing goat skin and meat seasoned with vinegar or sukang Iloko.

What is Tupig made of and how is it cooked?

Glutinous rice batter, wrapped in banana leaves, then roasted over charcoal.

What are Puto Calasiao?

Small, bite-sized rice cakes made from fermented semi-glutinous rice from Calasiao.

What is Pigar-pigar?

Thinly sliced sirloin beef, stir-fried with onions and cabbage, popular in Dagupan.

What are the main ingredients of Batanes' Luñis?

Pork cooked and preserved in fat (pork confit)

What is Uved or Uvud made of?

Finely-grated corm mixed with ground meat (beef or pork) and minced fish.

What are the toppings for Cagayan's Pancit Batil Patong?

Scrambled eggs ('batil' means beat the egg, and 'patong' means put on top')

How does Tuguegarao Longganisa taste?

Lean meat and garlic, then flavored with vinegar.

What are the toppings for Isabela's Pancit Cabagan?

Lechon carajay (deep-fried pork), vegetables, and quail eggs.

What is Lechon Carnero?

Roasted lamb dish served during fiestas.

What is Pampanga known as, and what is special about it?

Culinary Capital of the Philippines; food is more elaborately prepared compared to the simpler methods of Northern Luzon.

What is special about Aurora's Suman?

Sweet glutinous rice cooked with coconut milk and wrapped in banana leaves before steaming.

What are Araro cookies made from?

Arrowroot

What gives Bringhe its yellow color?

Turmeric

What is Lumlom?

Fresh fish, usually tilapia or bangus, buried in mud to ferment and then cooked as paksiw.

What is Batutay, and what was it originally made from?

A type of longganisa from Cabanatuan made of beef but originally made from carabeef (buffalo meat).

What is Begukan Babi?

Pork cooked in shrimp paste.

What exotic dish is made with mole crickets?

Camaru mole crickets cooked adobo-style and then fried.

What is Buro?

Fermented rice used as a side dish, best paired with grilled or fried fish.

What are the key ingredients in Cavite's Pansit Puso ng Saging?

Miki and bihon noodles with thinly sliced banana blossoms cooked in vinegar as a topping.

Instead of noodles, what is used in Pansit Istasyon?

Mung bean sprouts

What type of milk is Kesong Puti made from?

Carabao milk

How is Kinulob na Itik cooked?

Duck boiled with garlic and other spices for 4–5 hours, then fried.

What gives Adobong Dilaw its yellow pigment?

Turmeric

What are Sinaing na Tulingan?

Small tuna mashed slightly with salt and slowly simmered in pork lard and dried kamias.

What is Rizals Minaluto?

Rizal's local version of paella

What gives Longganisang Lucban its reddish color?

Paminton or pimiento powder and flavored with oregano.

Why does Quezon's Pansit Habhab have its name?

Sugarcane vinegar is drizzled on top before eating. It got its name because of how locals eat it: holding the banana leaf liner towards their mouth and slurping the noodles (habhab).

What is MIMAROPA known for producing?

Rice, banana, coconut, mango, cashew, papaya, and cassava.

What are Uraro cookies made from?

Arrowroots

What unique ingredient is stewed in Kari-Kari?

Pork innards stewed in pork blood.

What is served with Pansit Miki in Marinduque?

Warm pan de sal (Filipino bread).

What is Sarsa na Ulang?

Small shrimp mixed with coconut milk and chilies, then wrapped in coconut leaves before being boiled.

What is balitsaw made of and how is it cooked?

Fermented shrimp paste cooked in coconut milk

What is guinamos composed of?

fermented fish mixed with toasted powdered rice and langkawas (blue ginger).

What is Kinilaw na Tamilok?

Raw woodworms marinated in calamansi, vinegar, ginger, and onion.

What is the Bicol Region's cuisine known for?

Heavy use of coconut milk, chilies, and taro.

What local fish is used for Albay's Ukoy?

Sinarapan

What dishes are Pinangat and Laing similar to?

Pinangat contains pork, shrimp, or crab meat mixed with chilies and coconut meat, wrapped in taro leaves, then boiled in coconut milk; Laing is similar to Pinangat, but the taro leaves are chopped instead of used as a wrapper.

What are the key ingredients in Kinunot?

Shark or stingray cooked in coconut milk, chilies, and moringa (malunggay) leaves.

What type of noodles are used in Pansit Bato?

Yellow noodles made from eggs and flour.

What is Bicol Express known as in the Bicol region?

Gulay na Lada

Instead of noodles, what is used in Masbate's Pansit Buko?

Shredded young coconut

What unique ingredients are added when Masbate cooks Dinuguan?

Coconut milk to make the sauce creamy.

What is Conserva?

Pili nut covered in panutsa (brown sugar caramel) and then wrapped on a leaf.

What is Kurakding made of?

A type of mushroom cooked in coconut milk and shrimp paste.

What are dishes from Western Visayas greatly influenced by?

Chinese and Spanish cuisine

What main ingredient is cooked in Inubarang Manok?

Chicken cooked in coconut milk with ubad (banana pith).

What gives Sinigang sa Batuan its sour flavor?

Batuan, a small round fruit found in Aklan and other provinces in the Visayas.

How is chicken binakol cooked?

Chicken boiled in coconut water with lemongrass. Cooked w/o Coconut milk or inside Bamboo or coconut husk.

What is Iloilo's local version of suman called?

Ibos, sticky rice wrapped in coconut leaves.

What are the essential ingredients in Batchoy?

Pork broth, guinamos (local fish paste), and miki noodles, topped with sliced pork, intestines, liver, and crushed chicharon.

What does Tinuom mean in English

Wrapped

What gives Inasal na Manok its orange color and amazing aroma?

Basted with annatto oil using crushed lemongrass.

What are Central Visayas dishes known for?

Creativity in the use of fresh, tropical ingredients coupled with bits of Spanish and Chinese influence.

What is Dumaguete famous for?

Silvanas

What is Balbacua?

Made with ox tripe boiled with star anise, ginger, and turmeric until it is very tender

What is Moron?

This dish is similar to suman, which is made from rice, but this one has cocoa

What ingredients are used to marinate Chuletas?

Soy sauce and calamansi

What is Endulsao de Puerco?

This is a type of sweet pork ham. Ham hocks (pork knuckles) are slowly braised in sugar, soy sauce, and fat sauce.

What gives Paklay its red- orange color?

Because of the addition of annatto seeds

What is the difference between Pinakbet Chavacano and from Ilocos?

The vegetables are stir-fried (guisado) instead of steaming. Fermented krill, called bagoong alamang, is used instead of fermented fish.

What flavors influence Northern Mindanao cuisines?

Spanish and Malay flavors of nearby Southeast Asian countries

What is Sinuglaw made of?

A dish combining pork sinugba (charcoal-broiled) and kinilaw (ceviche) with coconut milk.

What is the Tuna Pakfry

It is the marine equivalent of the crispy pata or crispy pork hock. The tuna tail is cooked as paksiw or in vinegar and then deep fried.

What region of the Philippines is known as, ”Durian Capital of the Philippines”?

The Davao Region

What two dishes are made with Soy Sauce, vinegar, and garlic in SOCCSKSARGEN?

Adobong Bihod and Bagaybay

What is Caragas’ Adobong Sahang?

It is a type of sea snail found in Surigao and is cooked in garlic, soy sauce, vinegar, and bell pepper.

What gives Sayongsong, from Surigao, its deep purple color?

Deep purple glutinous rice, brown sugar, calamansi, peanuts, and coconut milk

What gives Kuning its color?

The turmeric Kuning is the Malay word for yellow, the same as this dish’s color because of the turmeric.

What is 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.