2. PHILIPPINES “PEARL OF THE ORIENT”
Occasions are an opportunity to celebrate.
Filipino Cuisine combines Spanish-Mexican, Chinese, Indian,
Japanese, and even American influences that have affected
the regional cuisines of different ethnic groups in the
Philippines.
Food and cooking are based on soy sauce or vinegar as both
methods enable food to stay fresh without refrigeration.
FILIPINO Cuisine has gained a lot of attention, owing to the
diversity of regions in its vast archipelago. From the
northernmost part of the south, extending east to west, rich
dishes vary in taste, texture, traditional cooking methods and
even implements, the name vary depending on the region
Ritual foods are served in some remote areas.
Because of American influence spoon and fork are used as
eating utensils.;
3. WHAT MAKES PHILIPPINES CUISINE
PHILIPPINES
The way we cook our Food
Eating to our hearts content
Ingredients Used
4. REGION 1 “ILOCOS REGION”
Known as Ilocos region, composed of four (4) provinces;
Ilocos Sur, Ilocos Norte, La Union, and Pangasinan
People are known for being Frugal (also considered as
the thriftiest race in the country)
Dialect used are Ilokano, Pangalatok, and Bolinao
They are known for being hardworking, brave, cheerful
and simple.
It is essential for them to show “panagdayaw” (respect for
the sensitivities of others) they tend to speak about
themselves in the humblest term
5. They value the fruit of their labor and are wise in spending
the money they earned.
They are very much meticulous when it comes to clothing.
It is very much important to ask permission first before
marrying their partners
Most people are engaged in farming
Known also as the Land of “Bagnet” (a delicious lechon
kawali dip fried meaty ribs
Main product coming from theme are “tobacco”
The simplicity of Ilocano cookery is its own virtue. Bitter-
flavored dishes.
6. FAMOUS DISHES
Pinakbet
Dinendeng or Inabraw
Bagnet
Vigan Longganisa
Katuray
Poqui-poqui- eggplant omellete
Ar-arosip- grape seaweed
Dinakdakan
Sinaglao- Vigan version for Sinigang
Warek-warek- Grilled pork head with liver
Ararawan- Crickets cooked with tomatoes and bagoong (exotic
dish)
Adobong Abuos- are mountain ant egg (exotic dish)
Basi- fermented sugarcane juice
Dinuguan- Dinardaraan Ilokano term
7. COMMON INGREDIENTS USED
Ginger- Luya
Tomato- Samatis
Eggplant- Tarong
String Beans- Utong
Patola- Kabatiti
Palang –Sigarilyas
Parya- Ampalaya
HOLIDAY CELEBRATIONS
Dinaklisan Festival-
Panagdaklis is an
ethnic way of cathing
fish used by the
fisherman of
Currimao.
Kangayedan Festival
8. REGION II
TILAPIA CAPITAL OF THE PHILIPPINES
One of largest region in the Philippines in terms of land
area, composed of five (5) provinces; Batanes,Cagayan,
Isabela, Nueva Vizcaya and Quirino
Dialect used are Ilokano, Ibanag, Ivatan, Itawis, Gaddang
Isabela is known as the rice granary of the North.
Wide life is unique and said that “Flora and Fauna” are
Extinct.
9. FAMOUS DISHES
Guinataang Alimasag (Batanes)
Rice Cakes
Pinakbet
Pansit Cabagan
Tapang baka
Ginisa Nga Agurong
Tuguegarao Longganisa “Tugue”
Pancit Batil Patung- Batil means mix and patung means
topping
10. Pinakuffu- a fried malagkit rice
Kinilnat- an Ilokano salad made with
leaves, shoots, blossoms, or the other
parts of plant are boiled and drained and
dressed with bagoong.
Binignit- dessert soup made with coconut
milk, tubers such as purple yam, sweet
potato, jackfruit, Sago and Tapioca pearls.
12. REGION III
THE RICE BASKET OF THE PHILLIPINES
Composed of Aurora, Bataan, Bulacan, Nueva Ecija,
Pampanga, Tarlac and Zambales
Fiesta were occasions to flaunt the of food fare.
Popular dishes include Paella, Menudo, Mechado, Adobo,
and Bringhe.
There is a saying that: Nung mabuluk ya gamat ing
ginawang buru, ularan de iti” (If buru maker has foul-
smelling hands, his buru will become fodder for maggots)
Pampanga and Bulacan are higly reognized for its
sweetened delicacies and well prepared courses.
Dialect used are Ilocano, Tagalog, Kapampangan and
Zambal
Consider as the animal raising as their main industry
13. Fermented crabs, Fermented frogs (tugak), fried mole
crickets(kamuru), Durun (grasshoppers) (exotic dishes)
Tibok-Tibok (Maja-blanca)
Bringhe- special rice prepared with coconut milk and
turmeric (symbol for plenty for bride and groom)
Paella
Bulanglang
Tidtad- the local Dinuguan (Tinumis in Kapangpangan)
Buru- fermented rice
Utak Babi- (pigs brain) served like omelette
Sinampalukang Manok
Ukoy- Shrimp Fritters
Tamales- Boboto
FAMOUS DISHES
15. COMMON INGREDIENTS
Ginger
Igat
Palos
Carabaos Milk
Guava, Mango, and
Santol, Kamias
Gurami- fish looks like
Tilapia
Dayap
Ayungin- like Maliputo
in Taal Lake
Talimusak- small
appearance like Biya
Sitaw- Kamangyang
Munggo- balatong
Talong-Balasenas
Itlog- ebun or ebon
Itog na maalat- ebun
maluto
Bagoong alamang- bagok
Binatog na Mais- balitog
Shrimps- balo-balo
Pork- babi
Larang berdi – Green Chili
16. REGION IV “LAND OF THE NATIONAL HEROES”
IV-A CALABARZON AND IV-B MIMAROPA
CALABARZON ( Cavite, Batangas, Laguna, Rizal and Quezon)
MIMAROPA –( Marinduque, Occidental Mindoro,, Oriental Mindoro,
Palawan, and Romlon)
Southern Tagalog; known for Fantastic beaches,
Known for hot spring
Known as one of the best dive spots, scuba diving
Known for Moriones festival
Palawan considered as the largest province of the Philippines
“known as Green Island” in relation to being eco friendly as it has
been declared as nature sanctuary of the world.
Home of worlds smallest Volcano (Taal Volcano)
Marinduque is known as of the country’s wedding destination.
17. FAMOUS DISHES
Bulalo, Lechon kawali
Kapeng Barako
Lomi, Pancit Luglog, Pancit Puso, Pancit estacion, Pancit
habhab, Pancit buco
Quesillo – Kesong Puti
Buko Pie, Tamales, Buco salad
Palutang – Palitaw
Tinapa- one of the oldest Industry in Cavite
Tochong Bangus- (Tocho-like tofu)
Fideos- similar to beef mami (Sopa de Fideo-Mexican Soup)
Egg Foo Yung- Chinese inspired (scramble eggs filled w/
patola and crab meat topped with brown sugar)
Waknatoy- (from Rizal) meat combined w/ potatoes,
sausage, cooked in TBS (tomato-base-sauce)
18. Inad-ad – Ginadgad na manga
Kulao- Caviteno term for tokwat-baboy
Insalata
Bagoong, Sinaing na Tulingan, Dinuguan or Tinumis
Ginataang Pinaldok- similar to pinindot of Batangas(cooked in
coconut milk, glutinous rice, Panocha, jackfruit, sweet potato and
saba banana
Sumang magkayakap
Lukban Longganisa
Budin- is a soft almost jelly-like cassava cake
Relleno, Galantina, estofado, tinola, menudo, jardinera
Tuba- native drinks
Ginataang Langka (IV-B)
Tinumis na Puso ng Saging (IV-B)
Ginataang Gabi na may Dahon ng Balenghoy (IV-B)
19. COMMON INGREDIENT USED
Coconut milk
Balatong- Monngo
String beans
Garlic
Onion
Ginger
Ampalaya
Malipato- like Ayungin
Eggplant
Okra
20. REGION-V “BICOLANDIA” “LAND OF THE COCONUT”
BICOL REGION
Inhabitant are called Bicolanos
Land of “Hemp” locally known as “abaca”
Famous because of Mayon Volcano which is
found in Albay
Naga City is the Religious center of Bicol
Region
They speak Cebuano, Tagalog and Bikol
They are fond of eating spicy foods, foods are
general lt spicier and richer than the other
regions.
21. FAMOUS DISHES
Laing or Pinangat also known as Natong
Bicol Express- every once choice
Kinunot- dspicy appetizer, prepared with pagi or stingray meat
and kalunggay or malunggay
Sinapot- banana dish also known as maruya or baduya
Guinataang labong, Ginataang Puso ng Saging,
Tilmok- bicolano term for coconut meat
Ginataang Santol, Sigarilyas sa Gata
Pancit Bato
Binirubid or Pinilipit- a sweet dish, deep fried rice flour with
coconut milk glazed with brown sugar (Pilipit)
Pili, and Yema azucarada,
23. REGION VI- WESTERN VISAYAS KANLURANG KABISAYAAN
“LAND OF SWEET MANGOES”
Composed of Aklan(Pina Fiber, Rambutan Center for
Asia), Antique (Gemstone of the country), Capiz
(Seafood Capital of the Philippines), Guimaras,
(Mango Country) Iloilo (food Basket and Rice Granary
of Western Visayas) and Negros Occidental
(Sugarlandia)
A combination of interesting and Natural Beauty
Dialect used are kiniray-a, Aklanon and Hiligaynon
One of the richest regions interms of natural resouces
Known also for sweet foods
24. FAMOUS DISHES
Baye-baye- dessert made from toasted pinipig, coconut water and
grated young coconut
Binagol or Binangol- sweetened shredded gabi tuber with coconut
and condensed milk then cooked in cocconut shells and wrapped
in banana leaves
Bocarillo-eastern visayas made from sweetened grated coconut
with eegs and milk
Budbud pilipit- glutinous rice delicacy cooked with coconut milk.
(similar to suman)
Ginataang Pinipig- native dessert of fresh green pinipig cooked in
coconut cream and mixed cubed gabi or taro roots, sweet
potatoes, jackfruit and saba saging
Bukayo
25. La Paz Bachoy (Ba-Chui Pieces of meat in Chinese)-
noodle soup garnish with pork innards, pork
cracklings and vegetables
Pancit Molo- adaptation of Chinese wonton soup
Chicken Inasal (cooked over fire)- Grilled chicken,
marinated in local herbs and spices
Chicken Binakol- chicken delicacy uses young
coccnut juice as broth
Piaya- Flat unleavened bread filled with mozcovado
sugar
Biscocho- toasted bread covered with buttermilk (fil.
Version of Spanish bizcocho)
Pinasugbo- crunchy treat, made from thinly slice
unripe bananas deep fried in brown sugar.
26. COMMON INGREDIENT USED
Seafood's Garlic
Mangoes Onion
Sugar Eggs
Pineapple Bananas
Coconut Milk Vinegar
Pig’s feet Chili
Bangus
Chicken
Meat
Spices
Sinamak- (dip) –Vinegar, Garlic and Chili
27. REGION VII CENTRAL VISAYAS
HEART OF PHILIPPINES COMMERCE AND HISTORY
Consist of four Province Bohol (one of the country’s prime
travel destination), Cebu (largest and oldest city in the
Philippines often called Queen City) Negros Oriental, and
Siquijor (known for its mystical nature, Legend has it that
the island was once underwater Spaniards named it “Isla
del Fuego or Island of Fire)
Known or called Visayan; they are adventurous, happy go
lucky, independent, love to go to other places, music lover
Home of the worlds-famous Chocolate Hills
Home of the worlds smallest primate “Tarsier”
28. FAMOUS DISHES
Suman sa Latik- made with glutinous rice and topped with a syrup
made from coconut milk and Panocha
Tinola- meat or fish boiled with vegetables and spices
Utan – tinola dish but coconut milk is added
Sinugba- barbeque, Kinilaw
Sea urchin, seaweed prepared as kinilaw same with Boiled
vegetables mixed with guinamos
Cebu Lechon
Sweet delicacies- Peanut kisses, calamay, bibingka, biko, torta,
and Broa, Binuhang gabi- stuffed taro root recipe
Inday-inday-snack made of glutinous rice and coconut
Kalkag- tiny shrimp, lightly salted and dried
29. COMMON INGREDIENT USED
Coconut
Sugarcane
Seafood's
Chicken
Panocha
Corn
Cassava
Garlic
Brown sugar
Sambag- Tamarind
30. REGION VIII EASTERN VISAYAS
“FINEST FOODS AND HIGH CLASS CUISINE”
Consists of Islands of Leyte (known for dive sites)
Samar (plenly of historical sites and atural resources),
and Biliran (Known to possess the clearest and
sweetest tasting water)
National folkdance originated from the region
Kuratsa famous culture dance among Warays, a
danced during feast celebration and special
gatherding.
Most of the people are music lover
Region are famous for sweet tasty desserts
Sweetest Honey are found in this region
They offer a popular drink called “Bahalina” coconut
wine
31. FAMOUS DISHES
Binagol- sweetened taro pudding with nuts
Chocolate moron- Variety of suman, blends with glutinous rice
with native chocolate
Eggplant Paksiw
Lechon (stuffed lechon), Chicaron
Kalamay, Pastillas, Sundot Kulangot, Bibibngka
Pinangat
Balut- 17 day old ducks egg
Batwan- local version of grape prune, dehydrated batwan,
sweetened and dried
Bocarillo- version of bokayo or sweetened young coconut,
addition of milk and sugar as sweetener comes with variety of
flavors (plain, cheese, durian, apple, lemon, peanut, and langka)
Biti- cooked rice then dried. Rice is fried then coat with sugar
32. COMMON INGREDIENT USED
Rice, Glutinous rice
Corn
Coconut
Sugar
Milk
Honey
Raw Peanut
Atsuwete
Garlic, Onion, Salt, Vinegar, Pepper
33. REGION IX
“LAND OF EXOTIC MELTING POT OF ETHNIC LORE, CULTURE
AND NATURAL RESOURCES
Previously known as Western Mindanao composed of
Zamboanga del Norte, Zamboanga del Sur and
Zamboanga Sibugay
Consider as the eco-tourism hub of the Philippines
(Northern Mindanao)
Zamboanga is noted as the Sardines Capital of the
Philippines
Dialect used are Cebuano, Iloggo, Maguindanao,
Boholano, Ilocano and Chavacano
Chabacano- a spanish term means “poor Taste”
34. FAMOUS DISHES
Curacha- mixture of giant crab, and lobster (boiled or steamed)
found only in Zamboanga
Tiula Itum- Itum means black a black soup or broth usually served
hot and spicy, and the hotter and spicier the better.
Adobo rice- Glutinous rice mixed with spices
Curried Chicken with Coconut milk (Curry Manok Iban Talum)
Sinigang, Seaweed
Baked clams- clams topped with butter and garlic
Green Mango con Bagon Gata- topped with bagoong blended with
coconut milk
Satti- local favorite BBQ similar to Malaysian satay
35. COMMON INGREDIENT USED
Rice, Glutinous rice
Coconut
Sugar
Chili
Seafood's
Mango
Garlic, Onion, Salt, Vinegar, Pepper
36. REGION X NORTHERN MINDANAO
WEALTH OF NATURAL RESOURCES
Composed of Camiguin, Misamis Oriental, Lanao del
Norte(known for its abundant water resources),
Bukidnon and Misamis Occidental
Garden of Eden of the Philippines ( Camiguin)
Home the Philippine Eagle (Bukidnon)
Marriage are arranged (Buya) having more than one
wife is practiced by those who can afford to support
more wife. (Duay)
Cuisine has a strong Malay of influence
Known for the Plantation of Pineapple
37. FAMOUS DISHES
Roasted Suckling- commonly known as lechon
Kare-kare
Fish Kebabs
Greaseless Peanuts- (Iligan City)
Turones de Mani- finely crushed peanuts with honey (CDO
Cagayan de Oro)
Sampayna- dinuguan style recipe which used dried oregano
and banana heart
Sinugba- grilled pork
Kinilaw- raw fish
Bas-Uy- Pork and Liver with vegetables
Humna na Nangka- make from unripe jackfruit instead of
pork
Binaki- delicacy made of grated young corn with milk and
sugar wrapped into corn husk
38. COMMON INGREDIENT USED
Tomatoes, Onion, Ginger, Galic
Kalamansi juice
Ginger leaf, Tanglad Leaf, Turmeric leaf, Oregano leaf
Salt
Fresh Alimasag
Coconut Milk
Pork Liver
39. REGION XI DAVAO REGION
“CENTER FOR TRAVEL AND TRADE”
Southern Mindanao is composed of Compostela Valley,
Davao del Norte, Davao del Sur and Davao Oriental.
Davao City is the center of travel and trade in the
Southern Philippines, known for the exotic fruit
'durian', the Waling-Waling orchid, the Philippine Eagle
and Mt. Apo, the highest peak in the country.
Melting pot of various culture
Friendly, they share a fierce of pride in their home and
heritage.
Known for its prized fruit called “Durian”
40. FAMOUS DISHES
Kinilaw na Tuna
Sinuglaw
Sinugbang Panga –grilled Tuna Jaw
Sinugbang Nokus- grilled Squid
Sinugbang Liempo- grilled Pork Belly
Sinugbang Bihod- grilled Tuna Fish Roe (male Tuna)
Sinugbang Bagaybay- grilled Tuna Fish Roe (female
Tuna)
Durian, Pomelos and Mangosteen
Pizinena- a goat meat (Maguindanao’s pride)
Paklay – vegetables dish
42. REGION XII CENTRAL MINDANAO
SOCCSKSARGEN
Central Mindanao is known in history as the site where the
Muslim faith was introduced. It is composed of South
Cotobato, Cotabato, Sultan Kudarat,Sarangani and General
Santos
North Cotobato is a province with diverse, ethnic groups. It
is a wildlife haven with places such as New Israel, known
for its tame monkeys, Pisan Cave, which has a variety of
bats and snakes, and Flortam Hot Spring, dubbed the
'Fountain of Youth' for its healing powers.
A site of the big Pineapple plantation owned by Dole
Philippines(South Cotabato)
43. FAMOUS DISHES
Aroan- Maranao term for mudfish
Piarun- (Piyar-ren)
Ginat-an Manok with Duyaw and Siling Labuyo
Piyaren a Manok- boil until dry
Pisasawan a Manok- Prepared with coconut milk soup
also called Pisinina
Bangsi Chorizo, Afritada, Buttered (Bangsi is a flying
fish)
Kinilaw and Sinigang na Tuna
44. COMMON INGREDIENTS USED
Coconut
Garlic, Onion, Ginger (Duyaw)
Seafood’s
Chicken
Chili pepper
Kalawag – yellow food color
Tomatoes
Star anise
Lemon grass
45. REGION XIII CARAGA REGION
“LAND OF BRAVE AND FIERCE PEOPLE)
Consist of Agusan del Norte, Agusan del Sur, Surigao
del Norte and Surigao del Sur.
Caraga originated from Visayan word “kalag” soul or
people and “An” meaning land
Blessed with natural features (i.e. Marine species, and
exotic birds
Butuan City – Capital of Agusan Del Norte
46. FAMOUS DISHES
Bibingka, Galapong, Ube, Biko, Tikoy with Latik,
Kalawa ube, cassava buko and Galapong ube.
Pomelo, Jackfruits, Banana, Lanzones and Durian
Udong – Noodles
Tamilok- exotic marine foods
Daing at Manggang Hilaw with Bagoong
Dried Dalag
Sayongsong- delicacy mix with glutinous rice, ordinary
rice, peanuts, brown sugar and coconut milk
48. CORDILLERA ADMINISTRATIVE REGION (CAR)
Composed of Abra, Apayao, Benguet, Ifugao, Kalinga
and Mountain Province
Characterized by rugged, cloud-capped mountains
with pine trees, wild flowers and mountains steams
and are home of the ethnic goups
Ifugao is best known for its rice terraces using their
hands and woods at tool
Known for their unique musical instrument
It was taboo to kill or hunt Civet Cat also called
“alimaong, musang or silay”
It is important for them to pass down food knowledge
from generation to generation
49. FAMOUS DISHES
Sabeng- a soft glutinous and salty liquid food
Etag- smoked pork neck, chop, cured in salt often served
with vegetables or beans then dip in hot sauce or vinegar
Pinikpikan- chicken dish with bok-choy, etag, and sayote
(prepareing it with vegetables such as ginger then it
becomes a version of tinola)
Kintoman- type of rice by Itogon Tribesmen usually red but
brown and black varieties also exist
Pinuneg- blood sausage made from pork and pigs
innardsmix with kintoman rice, garlic, vinegar and spices all
incased in pigs intestine
Exotic meat includes goat and dog in traditional dishes
Patopat- sticky rice cake wrapped in banana leaves
Linapet – steamed rice cake with roasted peanuts as filling
50. Strawberry Jam
Peanut brittle
Lemon meringue pie
Blueberry jam
Bina-0d- Pampango version of Tamales
Fried Beetles – also called as abubua, kukut and abeb
cooked in vinegar and salt then fried.
Roasted or boiled termites egg
51. COMMON INGREDIENTS USED
Glutinous rice
Rice
Pork
Beans
Gabi or Taro
Potato
Sweet Potato
Camote tops
Onion, Garlic
Vinegar, Hot sauce, Salt and Pepper
52. AUTONOMOUS REGION IN MUSLIM MINDANAO ARMM
Consist of Lanao del Sur, Maguindanao, island of
Basilan, Sulu and Tawi-Tawi
Known for the second largest and deepest lake in the
Philippines “Lake of Lanao”
Rio grnde de Mindanao is the second largest river in
the country
53. FAMOUS DISHES
Tinagtag- ground rice and sugar
Spicy Satti- Bits of barbique beef on sticks topped with
curry sauce and loaded with chili.
Chicken with curry powder
Clamshell-
Syagul- a very spicy and tasty meat or stingray cooked
with coconut milk, burned coconut grated meat
Guso- seaweed or agar-agar (blanch it first then add
soy sauce, and spices)
Tyula Itum- (Bulalo) very spicy soup broth beef mixed
with burned grated coconut meat that gives it blackish
color
54. COMMON INGREDIENTS USED
Agal-agal- seaweed
Ginger, Onion
Soy sauce, Vinegar
Coconut meat, Sugar
Tomatoes, Chili pepper
Seafood’s, Chicken, Beef
55. NATIONAL CAPITAL REGION (NCR)
CAPITAL OF THE PHILIPPINES
Metro Manila icludes:
Caoloocan City: face of continuing progress
Las Pinas City: City famous for Bamboo Organ
Makati City: the biggest city in the Philippines
Malabon City: Known for the famous “Pancil Malabon”
Mandaluyong City: Heart of the golden Triangle (Manila,
Makati and Quezon City)
Manila City: City that is blend with cultures and flavors,
Famous for the perfect sunset in Manila Bay
Marikina City: Known as the Shoe Capital of the Philippines
Muntinlupa City: Home of the residential developments i.e.
Ayala Alabang “ Emerald City of the Philippines”
56. Navotas: Known as the small fishing town
Paranaque City: well planned city with clear lines between
residential are, commercial centers and industries,
Pasay City: Center for culture and arts in the country
(Roxas Boulevard)
Pasig City: boom city during 1990’s with the rise of Ortigas
Center home of many shopping mall
Pateros: known for its biggest and famous industry “balut”
or ducks egg
Quezon City: a busting city of commercial residential
establishment
San Juan: central part of Metropolitan Manila
Taguig: Considered as the next Makati “Emerging
Supernova of the Philippines”
Valenzuela City:
61. HOLIDAY CELEBRATIONS
Feast of Black Nazarene
Ati-atihan
Sinulog
Panagbenga
Dinagyang
Eid-El-Fitr
Moriones Festival
Santacruzan
Carabao Festival
Pahiyas Festival
Parada ng Lechon
62. TABLE MANNER & ETIQUETTE
Wait to be asked several times before moving into dining
room or helping your self to food
Don’t start eating until the host invites you to do so
Wait to be told where to sit
Meals are served family style or buffet where you serve
your self
A handshake with a welcoming smile is the standard
greeting
Close female friends my hug or kiss when they meet
It is important to remain for the period of social
conversation at the end of the meeting
Always accept any food offer of drink and foods.
Women should wear a conservative suit
Appearances matter and visitor should dress well