International Cuisine Topic (Asia)

1. INTERNATIONAL CUISINE
TASTE OF ASIA
PHILIPPINES
Pearl of the Orient

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.

11. COMMON INGREDIENTS USED
Coconut Milk
Garlic
Onion
Malagkit
Ludong- fish used to cook in Cagayan

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

14. FAMOUS DISHES
 Binagoongang Baboy
 Lechon
 Arroz Valenciana
 Sugpong Hamon
 Sinigang
 Pangat
 Pork Ham
 Goto
 Halo-halo
 Pinaupong Manok
 Sweet Delicacies

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,

22. COMMON INGREDIENT USED
 Coconut Milk
 Chili peppers
 Panocha
 Taro, Taro Leaves,
 String beans
 Bamboo Shoots
 Lato
 Banana Blossoms
 Seafoods
 Meat
 Corn

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

41. COMMON INGREDIENTS USED
 Seafood's
 Coconut
 Corn
 Malunggay
 Garlic, onion, ginger
 Vinegar, soy sauce
 Goat meat

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

47. COMMON INGREDIENTS USED
 Seafood’s
 Coconut milk
 Sugar
 Glutinous Rice
 Ube
 Nuts
 Rice

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:

57. FAMOUS DISHES
 Balut, Street Foods
 Pancit Malabon, Lumpia
 Lomi, Mami, Sinigang, Bulalo
 Chicken Inasal, Adobo, Dinuguan
 Crispy Pata, Lechon, Barbeque
 Kare-kare, Mechado, Menudo, Aftritada, Escabeche
 Sweet delicacies
 Bicol Express, Kinilaw
 Laing, Pakbet
 Seafoods

58. COMMON INGREDIENT USED
 Meat
 Chicken
 Seafood’s
 Vegetables
 Garlic, Onion, Ginger other seasoning and species
 Soy sauce, Vinegar, Patis
 Shrimp sauce and Shrimp Paste
 Chili pepper, bell pepper
 Coconut milk
 Glutinous Rice

59. FACTORS AFFECTING CUISINE
 Climate
 Weather
 Availability of Ingredients in a certain region or place
 Technique or Method used in cooking

60. COMMON COOKERY TERMS
 Sauté
 Fry
 Bake
 Poached
 Boiled
 Stir fried
 Blanch
 Deep Fried
 Steam

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