Philippine Cuisine

1. Filipino Cuisine

2. RICE
“The staple food in some areas is rice
whereas in others it may be
cassava. Although at every Filipino
meal, rice is available.”
 Large Variety of grain products
including : Corn, oatmeal, wheat flour,
bread, and noodles etc.

3. MEAT
“The most popular meat in the Philippines is
pork, with beef and poultry following behind.”
Pork is a popular ingredient in many
traditional Filipino dishes, including adobo
which uses pork chops/loin and lechon, which
is a spit-roasted pig.

4. Dairy Products
Filipinos eat more dairy than most
Asian countries.
Soy milk is more common than dairy
milk.

5. FRUITS
“A principal food
in many Pacific
Islands is the
Coconut, and it is
widely used in
Filipino cooking“

6. SPICES
 Vinegar is used as one of the main
preservatives in Filipino cooking and forms
the base for many traditional dishes such
as adobo. A mix of vinegar, soy sauce, garlic
and salt is a common marinade for chicken
and pork.
 Bagoong (fish paste) - Philippine condiment
made of small fish or shrimps preserved,
usually used as a sauce.

8. References:
1. Cheung, S. & Chee-Beng, T. (2007). Food
and Foodways in Asia. New York: Routledge.
2. Esterik, P. V. (2008). Food Culture in
Southeast Asia. Westport, CT: Greenwood.
3. Kittler, P. G., & Sucher, K. P. (2004). Food
and Culture (4th ed.). Belmont, CA: Thomson
Learning.
4. Lee, K. (2008). Filipino Food Retrieved
September 12, 2009, from AsiaInfo.org Web
site:
http://www.asianinfo.org/asianinfo/philippin
es/pro-food.htm
5. Steinberg, R. (1970). Pacific and Southeast
Asian Cooking. New York: Time-Life Books.