Gastronomy in the Philippines Flashcards

Filipino Cuisine: Influences

• Fusion of Asian and European ingredients.

• Influenced by Chinese, Spanish, and American traditions (Sim, 2018).

  • Chinese Trade (11th Century):

  • Pansit – noodles; Hokkien word for “something quickly cooked.”

  • 1521 Spanish Expedition (Magellan & Pigafetta):

  • Pork in sauce, roasted fish with ginger and rice, turtle eggs, chicken, and peacock.

  • 1565–1898 Spanish Colonization:

  • Western cooking methods.

  • Spanish ingredients: tomatoes, annatto seeds, corn, avocados.

  • Mexican delicacies: tamales, balbacoa.

  • Renaming of local dishes into Spanish: adobo, Arroz Caldo, morisqueta tostada.

  • Sofrito as flavoring base (garlic, onion, tomato).

  • 1898 – Start of American Colonization:

  • Introduction of processed food items.

  • Use of American products.

  • Hygienic procedures taught in Home Economics and Public Markets.

Regional Identity and Variations

• Scattered islands led to regional culinary identities.

• Endemic ingredients led to unique dishes and variations.

• Food preparation and presentation vary.

Adobo Example:

• Chicken-pork adobo: braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf.

• Batangas: chicken, pork, and beef braised together.

• Iloilo: uses kangkong (water spinach) for apan-apan.

• Bicol: uses gata (coconut milk) and green finger chilies; called “Adobo sa Gata”.

NCR

• Sapin-Sapin: layered glutinous rice cake (Malabon).

• Pancit Malabon: thick rice noodles, shrimp broth, topped with shrimp, eggs, chicharon. Annatto oil for yellow color.

• Hopia: mooncake-like pastry with mung beans, red beans, or winter melon filling (Taguig, Binondo).

• Inutak: sticky dessert (Pateros) made from glutinous rice flour and coconut milk; resembles a brain.

• Everlasting: oval-shaped meatloaf (Marikina) with pork, hard-boiled eggs, bell pepper, chorizo.

Cordillera Administrative Region (CAR)

• Etag: Smoked pork cured in salt.

• Pinikpikan: Chicken soup with etag; chicken beaten before cooking.

• Pinuneg: Native sausage with pork blood, minced pork, innards, and cooked rice.

• Binakle: Rice cake offered to Bulol (Ifugao).

• Binungor: Agurong (water shells), rabbong (bamboo shoots), chili stewed in coconut milk (Kalinga).

• Inandila: Rice dough poached in simmering water topped with latik and nuts (Kalinga).

Region I – Ilocos

• Dinengdeng: Soupy vegetable dish with bagoong.

• Poqui-poqui: Eggplant dish with tomatoes and eggs.

• Papaitan: Bitter soup with innards and bile.

• Bagnet: Deep-fried pork belly.

• Vigan Longganisa: Garlic flavored longganisa.

• Empanada: Eggs, bean sprouts, and longganisa in orange dough.

• Igado: Pork innards mixed with green peas.

• Pinakbet: Vegetable dish with bagoong.

• Kilawing kambing: Goat skin and meat seasoned with vinegar.

• Inkiwar: Glutinous rice cake.

• Tupig: Glutinous rice batter roasted in banana leaves.

• Puto Calasiao: Bite-sized rice cakes from Calasiao.

• Pigar-pigar: Stir-fried sirloin beef.

• Binungey: Glutinous rice with coconut extract cooked in bamboo.

• Burong Isda: Fermented freshwater fish with rice.

Region II – Cagayan Valley

• Luñis: Pork confit.

• Amay: Mashed sweet potatoes and taro.

• Uved or Uvud: Grated corm with ground meat and fish.

• Pancit Batil Patong: Noodles with scrambled eggs on top.

• Tuguegarao Longganisa: Lean meat, garlic, vinegar.

• Pansit Cabagan: Stir-fried with soy sauce, lechon carajay, vegetables, quail eggs.

• Binalay: Rice cake like suman served with latik sauce.

• Lechon Carnero: Roasted lamb.

Region III – Central Luzon

• Suman: Sweet glutinous rice cooked with coconut milk.

• Araro: Arrowroot cookies.

• Pansit Marilao: Thin rice noodles with palabok sauce and toppings.

• Bringhe: Rice cooked with turmeric, coconut milk, and chicken.

• Lumlom: Fresh fish fermented in mud cooked as paksiw.

• Sinampalukang Manok: Chicken soup with tamarind broth.

• Batutay: Longganisa from Cabanatuan made of beef.

• Begukan Babi: Pork cooked in shrimp paste.

• Camaru: Mole crickets cooked adobo-style.

• Buro: Fermented rice side dish.

• Sisig: Pork face sauteed with liver, onions, calamansi, soy sauce, and vinegar.

Region IV-A – CALABARZON

• Pansit Puso ng Saging: Noodle dish with banana blossoms.

• Pansit Istasyon: Mung bean sprouts with shrimp and tinapa sauce.

• Kesong Puti: Soft cheese made from carabao milk.

• Buko Pie: Pie filled with young coconut meat.

• Kinulob na Itik: Duck boiled with garlic and spices, then fried.

• Adobong Dilaw: Pork or chicken stewed in garlic, vinegar, and turmeric.

• Bulalo: Cow’s kneecap and shin bones boiled.

• Sinaing na Tulingan: Tuna simmered in pork lard and dried kamias.

• Gotong Batangas: Beef innards and head stewed with annatto oil.

• Dinilawang Kanduli sa Alagaw: Tangy catfish soup with annatto seeds and alagaw.

• Bibingka: Rice cake served with latik.

• Minaluto: Rizal version of paella with various meats and rice.

• Longganisang Lucban: Sausages with pimiento powder and oregano.

• Pansit Habhab: Noodle dish eaten off banana leaf with sugarcane vinegar.

• Budin: Cassava cake topped with cheese.

Region IV-B – MIMAROPA

• Uraro: Cookies made from arrowroots.

• Kari-Kari: Pork innards stewed in pork blood.

• Pansit Miki: Yellow noodles served with pan de sal.

• Sarsa na Ulang: Small shrimp in coconut milk and chilies wrapped in coconut leaves.

• Balitsaw: Fermented shrimp paste cooked in coconut milk.

• Guinamos: Fermented fish mixed with toasted rice and langkawas.

• Kinilaw na Tamilok: Raw woodworms marinated in calamansi, vinegar, ginger, and onion.

Region V – Bicol Region

• Ukoy: Fish fritters with sinarapan.

• Pinangat: Pork, shrimp, or crab in taro leaves boiled in coconut milk.

• Laing: Chopped taro leaves cooked in coconut milk.

• Kinunot: Shark or stingray cooked in coconut milk, chilies, and moringa leaves.

• Pansit Bato: Noodles named after Bato, Camarines Sur, can be guisado or sinabawan.

• Gulay na Lada: Vegetables stewed in chilies and coconut milk (Bicol express).

• Pansit Buko: Noodles made from shredded young coconut.

• Dinuguan: Blood stew with coconut milk.

• Conserva: Pili nut in panutsa.

• Kurakding: Mushroom cooked in coconut milk and shrimp paste.

Region VI – Western Visayas

• Inubarang Manok: Chicken cooked in coconut milk with banana pith.

• Sinigang sa Batuan: Sour soup with batuan fruit.

• Chicken Binakol: Chicken boiled in coconut water with lemongrass.

• Ibos: Sticky rice wrapped in coconut leaves.

• Batchoy: Noodle soup with pork broth and miki noodles (Iloilo).

• Tinuom na Manok: Chicken, tomato, lemongrass, and onion wrapped in saba leaf (Iloilo).

• Laswa: Vegetable soup simmered in shrimp broth (Iloilo).

• Pansit Molo: Soup with dumplings (Iloilo).

• Lumpiang Ubod: Spring roll with coconut pith, shrimp, pork, and garlic.

• Pitaw: Adobo with quail hens, shredded and fried.

• Inasal na Manok: Grilled chicken marinated in calamansi, soy sauce, garlic, and annatto oil.

Region VII – Central Visayas

• Budbod Kabog: Suman made with millet cereal.

• Silvanas: Frozen cashew meringue cookies with buttercream (Dumaguete).

• Sans Rival: Cashew-meringue cake with buttercream.

• Lechon: Spit-roasted pig stuffed with lemongrass, taro, saba banana, and spices (Cebu).

• Kilawin: Raw Spanish mackerel marinated in vinegar, onion, and coconut milk (Cebu).

• Tinowa or Tola: Slightly soured clear fish soup (Cebu).

• Pansit Bami: Noodle dish with peanuts and Chinese sausage (Cebu).

• Halang-halang: Chicken soup cooked in coconut milk with ginger and lemongrass (Bohol).

• Balbacua: Ox tripe boiled with star anise, ginger, and turmeric (Bohol).

Region VIII – Eastern Visayas

• Tamalos: Rice dough and pork wrapped in banana leaves served with pipian (Samar).

• Moron: Rice cake with cocoa (Samar).

• Humba: Adobo with soy sauce, vinegar, and fermented black beans (Leyte).

• Chuletas: Baby back ribs marinated in soy sauce and calamansi, then fried (Leyte).

• Hinatukan nga Langka: Jackfruit stewed in coconut milk (Leyte).

Region IX – Zamboanga Peninsula

• Caldo de Marisco: Soup made with clams (Zamboanga del Norte).

• Endulsao de Puerco: Sweet pork ham (Zamboanga del Norte).

• Tamal: Tamales with mung bean noodles (Zamboanga del Sur).

• Paklay: Stew with beef organs, bamboo shoots, ginger, and chilies (Zamboanga del Sur).

• Pinakbet Chavacano: Stir-fried pinakbet with bagoong alamang (Zamboanga del Sur).

• Satti: Skewered chicken or beef marinated in spices (Zamboanga Sibugay).

• Lokot-Lokot: Sweet snack made of sweetened rice batter (Zamboanga Sibugay).

• Cocido: Slow-cooked beef shanks, chorizo, cabbage, green beans, chickpeas, and plantains (Zamboanga Sibugay).

Region X – Northern Mindanao

• Kiping: Crisp crepes made from cassava eaten with latik sauce (Camiguin).

• Sorol: Chicken cooked in coconut milk with ginger, oregano, lemongrass, chili, and tomatoes (Camiguin).

• Kinutil or Kutil: Beverage mixing tuba and chocolate (Misamis).

• Sinuglaw: Pork sinugba and kinilaw with coconut milk (Misamis).

Region XI – Davao Region

• Tuna Pakfry: Tuna tail cooked as paksiw and then deep fried.

• Crocodile Sisig: Sisig with chopped crocodile meat.

• Ginisang Bihod ng Bariles: Sautéed tuna roe.

• Durian Candies: Pasalubong made from durian.

Region XII – SOCCSKSARGEN

• Baye-bayeh: Ground pinipig mixed with coconut and sugar.

• Pastil: Steamed rice with shredded chicken wrapped in banana leaf.

• Nilagpang: Charcoal-broiled fish mixed in a sauce made of coconut milk and fish paste.

• Adobong Bihod and Bagaybay: Bihod made with tuna roe, and Bagaybay made from tuna milt.

Region XIII – Caraga

• Adobong Sahang: Sea snail cooked in garlic, soy sauce, vinegar, and bell pepper.

• Sayongsong: Kakanin made from glutinous rice, brown sugar, calamansi, peanuts, and coconut milk.

• Palagsing: Kakanin made from sago palm starch, coconut, and brown sugar.

BARMM – Bangsamoro Autonomous Region in Muslim Mindanao

• Kuning: Rice cooked in turmeric and coconut milk.

• Rendang: Spicy stew made with carabeef and coconut milk.

• Pyanggang Manok: Blackened chicken curry with burnt coconut sauce.

• Tiyula Itum: Tausug soup-stew of goat or beef, blackened by burnt coconut.