Filipino Chinese cuisine for Asian cuisine subject

1. Filipino Chinese cuisine

2. • There are many types of foods in the
Philippines because of inhabitants residing
in the country.
• Most of the Chinese Filipinos are ones who
have businesses in Chinese food and service
restaurants

3. • Restaurants are frequently seen as places
where there is a large number of Chinese
Filipinos living in that area or somewhere
nearby.
• The food is usually Cantonese where the chefs
are from Hong Kong.
• Typically the Chinese name of a particular
food is given a Filipino name or close
equivalent in name to simplify pronunciation.

4. HISTORY

5. HISTORY
• Filipino cuisine is influenced principally by
China, Spain, and the United States,
integrated into the pre-colonial indigenous
Filipino cooking practices

6. • When restaurants were established in the 19th
century, Chinese food became a staple of the
pansiterias, with the food given Spanish names.
• The "comida China" (Chinese food) includes arroz
caldo (rice and chicken gruel), and morisqueta
tostada (fried rice).
• When the Spaniards came, the food influences
they brought were from both Spain and Mexico,
as it was through the vice-royalty of Mexico that
the Philippines were governed.

7. • In the Philippines, trade with China started in the
11th century, as documents show, but it is
conjectured that undocumented trade may have
started even two centuries earlier.
• Trade pottery excavated in Laguna, for example,
includes pieces dating to the Tang Dynasty (AD
618 - 907). The Chinese trader supplied the silks
sent to Mexico and Spain in the galleon trade. In
return they took back products of field, forest -
beeswax, rattan - and sea, such as beche de mer.

8. • Evidence of Chinese
influence in Philippine
food is easy to find, since
the names are an obvious
clue.

9. • Pansit, the dish of noodles flavored with
seafood and/or meat and/or vegetables,
for example, comes from the Hokkien
piān-ê-si̍t meaning something that is
conveniently cooked: usually fried,"
however, pansit now names only noodle
dishes, and not only stir fried or sauteed,
but shaken in hot water and flavored with
a sauce (pansit luglog), served with broth
(mami, lomi) even a pasta form that is not
noodle shaped, but is of the same flour-
water formuation, such as pansit molo
(pork filled wontons in a soup). One can
conjecture without fear that the early
Chinese traders, wishing for the food of
their homelands, made noodles in their
temporary Philippine homes.

10. • Since they had to use
the ingredients locally
available, a sea change
occurred in their
dishes.

11. • Further adaptation and indigenization
would occur in the different towns and
regions. Thus Malabon, Metro Manila, a
fishing village, has developed pansit
Malabon, which features oyster, shrimp and
squid. While in Lucban, Quezon which is
deeply inland and nowhere near the sea
has pansit habhab, which flavored only
with a little meat and vegetables, and is so
called because it is market food eat off the
leaf (habhab).

12. • The same thing has happened to lumpia, the
Chinese eggroll which now has been
incorporated into Philippine cuisine, even when
it was still called lumpia Shanghai (indicating
frying and a pork filling).
• Serving meat and/or vegetable in an edible
wrapper is a Chinese technique now to be found
in all of Southeast Asia in variations peculiar to
each culture.
• The Filipino version has meat, fish, vegetables,
heart of palm and combinations thereof, served
fresh or fried or even bare.

13. • The Chinese influence goes deep into Philippine
cooking, and way beyond food names and
restaurant fare.
• The use of soy sauce and other soybean products
(tokwa, tahuri, miso, tausi, taho) is Chinese, as is
the use of such vegetables as petsay, toge (mung
bean sprout), pickled mustard greens (mustasa).
Many cooking implements still bear their Chinese
name, like sianse or turner.
• The Filipino carajay, spelled the Spanish way is
actually a Chinese wok.

14. • Cooking process, also derive from Chinese
methods. Pesa is Hokkien for "plain boiled"
(Chinese: 白煠; Pe̍h-ōe-jī: pe̍h-sa̍h) and it is used
only in reference to the cooking of fish, the
complete term being peq+sa+hi, the last
morpheme meaning fish.
• In Tagalog it can mean both fish and chicken
(pesang dalag, pesang manok).
• As well, foods such as patatim and patotim refer
to the braising technique (Chinese: 燉 or 燖; Pe̍h-
ōe-jī: tīm) used in Chinese cooking.

15. EXAMPLES OF DISHES, PASTRIES,
AND OTHERS

16. Pancit
• In Filipino cuisine, pancit or pansit are noodles.
• Noodles were introduced into the Philippines by
the Chinese and have since been adopted into
local cuisine. The term pancit is derived from the
Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī:
piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí)
which literally means "convenient food."

17. Pancit
• Different kinds of noodles can be found in
Filipino supermarkets which can then be
cooked at home.
• Noodle dishes are also standard fare in local
restaurants.
• Food establishments specializing in noodles
are often referred to as panciterias.

18. Pancit
• Nancy Reyes Lumen of the Philippine Center for
Investigative Journalism writes that according to
food lore handed down from the Chinese, noodles
should be eaten on one's birthday.
• They are therefore commonly served at birthday
celebrations and Chinese restaurants in the
Philippines often have "birthday noodles" listed on
their menus. However, she warns that since
"noodles represent long life and good health; they
must not be cut short so as not to corrupt the
symbolism."

19. Pancit
• Pancit is a derivative of a type of noodle(s)
that originate in China but pancit which is
different in its own aspect originated in the
Philippines.
• The fact that pancit is eaten and part of
Filipino culture means that it was most
likely brought over from settlers originating
in China or East Asia.

20. Lumpia
• is a spring roll of Chinese origin commonly found in
Indonesia and the Philippines.
• It is a savoury snack made of thin crepe pastry skin
called "lumpia wrapper" enveloping a mixture of
savoury fillings, consists of chopped vegetables
(carrots, cabbages, green beans, bamboo shoots
and leeks) or sometimes also minced meat (chicken,
shrimp, pork or beef).

21. Lumpia
• It is often served as an appetizer or snack, and
might be served deep fried or fresh (unfried).
• Lumpia is quite similar to fresh popiah or
fried spring rolls popular in Southeast Asia.
• In the Philippines lumpia is one of the most
common dishes found in any kind of gathering
celebration

22. Fresh Lumpia
• Lumpiang sariwa similar to the Indonesian lumpia
basah, consists of minced ubod (coconut heart),
flaked chicken, crushed peanuts, sweet potato and
jicama (singkamas) as an extender, encased in a
double wrapping of lettuce leaf and a yellowish egg
crêpe.
• Egg is often used to hold the wrap together.
• The accompanying sauce is made from chicken or
pork stock, a starch mixture, crushed roasted peanuts
and fresh garlic.
• This variety is not fried and is usually around 5
centimetres in diameter and 15 centimetres in length.
It is derived from the original Chinese popiah.

23. Lumpiang hubad
• Lumpiang hubad ("naked spring roll") is lumpiang
sariwa (fresh lumpia) served without the crêpe
wrapping. Essentially this is not anymore a lumpia
but is an alternative way of eating the fresh
lumpia's traditional fillings.

24. Lumpiang Shanghai
• Believed to originate from Shanghai, in truth no recipe of this
exists in the Chinese city. These meat-laden, fried type lumpia
are filled with ground pork or beef, minced onion, carrots,
and spices with the mixture held together by beaten egg.
• They may sometimes contain green peas, cilantro (Chinese
parsley or coriander) or raisins.
• Lumpiang Shanghai is commonly served with sweet and sour
sauce owing to the influence of Chinese cuisine, but catsup
(tomato or banana) and vinegar are popular alternatives.
• This variety is by standard 2.5 cm in diameter and around 10–
15 cm in length.
• However, most restaurants and street vendors often serve
lumpiang Shanghai in smaller diameters, typically 12 to
20 mm, and serve these with a spicy sauce instead of a sweet
and sour sauce

25. Fried lumpia
• Lumpiang prito ("fried spring roll"), also known as
lumpiang gulay ("vegetable spring roll"), consists of a
briskly fried pancake filled with bean sprouts and
various other vegetables such as string beans and
carrots. Small morsels of meat, seafood or tofu may be
added.
• Though it is the least expensive of the variants, the
preparation the cutting of vegetables and meats into
small pieces and pre-cooking these may prove taxing
and labour-intensive.
• This variant may come in sizes as small as lumpiang
shanghai or as big as lumpiang sariwa. It is usually
eaten with vinegar and chili peppers, or a mixture of
soy sauce and calamansi juice known as toyomansi.

26. Lumpiang ubod
• Lumpiang ubod are another variation which are
made from julienned ubod (heart of the coconut
tree). These are a specialty of Silay, Negros
Occidental.

27. Turon
• Turon is a sweet, deep-fried spring roll
made from saba bananas and may be
eaten as a snack or dessert

28. Taho
• Taho (Tagalog: [tɐˈhoʔ]) (Chinese: 豆花; Pe̍h-
ōe-jī: tāu-hoe) is a Philippine snack food made
of fresh soft/silken tofu, arnibal (sweetener
and flavoring), and sago pearl (similar to
tapioca pearls).[2] This staple comfort food is a
signature sweet and taho peddlers can be
found all over the country. The Indonesian
equivalent of this snack is Tauhue, and the
Malaysian equivalent of this snack is called
Taufufah.

29. Taho
• Through early records, it is evident that taho
traces its origin to the Chinese douhua. Prior
to the Spanish Colonization, Chinese were
common traders with the native Malays,
influencing Philippine cuisine.

30. Taho
• Most taho vendors prepare the separate
ingredients before dawn.
• The main ingredient, fresh soft/silken tofu, is
processed to a consistency that is very similar to a
very fine custard.
• The brown sugar is heated, caramelized and mixed
with water to create a viscous amber-colored
syrup called arnibal. Flavors, like vanilla are
sometimes added to the arnibal.
• Sago pearls, purchased from the local market, are
boiled to a gummy consistency until they are a
translucent white. In lieu of making soft tofu from
scratch, one can use a soft tofu mix from the store

31. Batchoy
• Batchoy is a noodle soup made with pork
organs, crushed pork cracklings, chicken stock,
beef loin and round noodles.
• Its origins can be traced to the district of La
Paz, Iloilo City in the Philippines, hence it is
often referred to as La Paz Batchoy

32. Batchoy
• Batchoy's true origin is inconclusive. Documented accounts
include the following:
• The dish was concocted in the La Paz market in 1938 by Federico
Guillergan, Sr.His recipe called for a mixture of broth, noodles,
beef and pork. The soup later evolved into its present form which
has become Iloilo City's most popular dish. Federico Guillergan, Jr.,
the son of the soup's inventor, states that his father at first jokingly
called the dish "bats" when asked for its name. Later, he added
"choy", from the vegetable dish chop suey.
• Teodorico Lepura opened his first batchoy shop at the La Paz
public market in 1945. Run by Lepura, his wife and their children,
the shop sold the original La Paz batchoy at that time priced at 20
centavos per bowl. In the 1930s, as a teenager, Lepura learned the
basics of making La Paz batchoy while working for a Chinese
merchant, and eventually concocted his own version of the dish.
• Other sources state that the dish originated from the Chinese
community in La Paz

33. hopia
• literally: "good pastry" is a popular Indonesian
and Philippine bean-filled moon cake-like
pastries originally introduced by Fujianese
immigrants in urban centres of both countries
around the turn of the twentieth century. It is
a widely available inexpensive treat and a
favoured gift for families, friends and
relatives.

34. Siomai
• Siomai (Cebuano/Tagalog: siyomay) in the
Philippines is often ground pork, beef, shrimp,
among others, combined with extenders like
green peas, carrots and the like which is then
wrapped in wonton wrappers. It is commonly
steamed, with a polar variant being fried and
resulting in a crisp exterior. It is normally
dipped in soy sauce with squeezed
calamansi(Philippine lime) juice, and a chili-
garlic oil is sometimes added to the sauce.

35. Siopao
• Siopao is a Hokkien term for bāozi (包子), literally
meaning "steamed buns".
• It is a famous Chinese-Filipino snack sold mostly in
Chinese restaurants or by sidewalk vendors in the
Philippines.
• A popular food item in the Philippines and
Thailand, siopao and salapao do not require
utensils to eat and can be consumed on-the-go.
Like bāozi, there are different varieties based on
stuffing: Asado or bola-bola (which may use pork,
chicken, beef, shrimp or salted duck egg)

36. Mami
• A noodle soup similar to the Chinese variety,
with either a beef, pork, chicken, or wanton
garnish and topped with chives. Usually thin
egg noodles are used, but there are versions
using flat rice noodles (ho fan). Introduced in
the Philippines by Ma Mon Luk. He coined the
term mami in 1950. When it comes to this
food, it is akin to two famous restaurants —
Ma Mon Luk and Mami King.

37. Lomi
• Lomi or Pancit Lomi is a Filipino dish made
with a variety of thick fresh egg noodles of
about a quarter of an inch in diameter, soaked
in lye water to give it more texture. Because
of its popularity at least in the eastern part of
Batangas, there are as many styles of cooking
lomi as there are eateries, panciterias or
restaurants offering the dish. Variations in
recipes and quality are therefore very
common.

38. Mapo Tofu
• ※INGREDIENTS:
300g Minced Pork, 1 Tbsp Cooking Wine, 2
Tbsp Soy Sauce, 1 Pinch Pepper
1/2 Minced Onion, 3 Hot Chili + 1 Red Pepper,
1/2 Green Onion, 1 Tofu
5 Tbsp Red Pepper Oil, 1/2 Tbsp Red Pepper
Powder, 2 Tbsp Chili Bean Paste, 2 Tbsp Oyster
Sauce, 2 Tbsp Soy Sauce
1 Cup Water, Starch Water, 1 Tbsp Sesame Oil

39. Mapo Tofu
•
※PREPARATION:
1. Season minced pork with cooking wine, soy sauce, pepper and
marinate for 10 minutes.
2. Mince the garlic, chili pepper, and onion and dice the green
onion.
3. Cut the tofu into 1cm length cubics.
4. Pour red pepper oil on a pan and stir fry minced garlic, sliced
green onion, minced pepper, and minced onion.
5. Add red pepper powder, marinated pork and continue stir
frying.
6. When the meat is cooked enough, add wine and flambe.
7. Add chili bean paste, oyster sauce, soy sauce, water and boil.
8. Add tofu, starch water and sesame oil.
9. Pour it over white rice.