3. • Even with various external influences at
play, there are still original Filipino dishes that
can be considered as regional specialties. In
the agricultural lands of the Northern
Philippines, the people of the Ilocos region
take pride of their vegetable dish Pinakbet (or
meat vegetable stew with shrimp paste).
HISTORY
4. HISTORY
• One of the most
popular Filipino
dishes is the Adobo.
Although the term
“adobo” is Spanish for
sauce, seasoning, or
marinade, the way of
cooking the dish is
indigenous to the
Philippines and was
in the country long
before any colonists
came.
5. • Another national pride in the Philippines is its
Lechon (or roasted pork), hailed by some chefs
as the finest-tasting pork dish in Asia.
HISTORY
6. • Filipino culture may be
likened to a halo-halo. The
ice cream, which is a
Western ingredient, may be
on top of the concoction,
but that is just the surface
of the dessert.
HISTORY
7. • Filipino cuisine is distinguished by its bold
combination of sweet (tamis), sour (asim), and
salty (alat) flavors. While other Asian cuisines
may be known for a more subtle delivery and
presentation, Filipino cuisine is often delivered
all at once in a single presentation.
CHARACTERISTICS
8. • Cooking and eating in the Philippines has
traditionally been an informal and communal
affair centered around the family kitchen.
Filipinos traditionally eat three main meals a
day: agahan or almusal , tanghalían, and hapu
nan, meriénda Snacking is normal.
Dinner, while still the main meal, is smaller
than other countries.
CHARACTERISTICS
9. • In Northern
Luzon, cooking method
is simple; vegetables
are usually steamed or
boiled.
• While in Central
Luzon, cooking is
marked by elaborate
preparation and clever
combination of many
different ingredients in
a single dish
LUZON CUISINE
10. • And in Southern Luzon the
people have a strong
preference for fresh water
fish which abound in
streams and rivers.
LUZON CUISINE
11. • The region is noted
for dried salted
seafood. Visayan
cooking tends to be
salty because of its
dried salted foods
and the liberal use
of guinamos.
VISAYAS CUISINE
12. • The cuisine in the islands of the Philippines
evolved from Malaysian origins with
additional influences by Chinese, Hispanic
and American cuisines throughout the
centuries. However, cuisines in Mindanao
tend to be different because of the fact that
the area was generally free from
Hispanicization.
MINDANAO CUISINE
13. • In addition, Mindanao
cuisine is generally
influenced by the spicy
and rich Malay dishes
from neighbouring
countries such as
Malaysia, Brunei and
Indonesia. This is in
contrast to the rest of the
Philippine regions which
have cuisines generally
influenced by Hispanic
culture.
MINDANAO CUISINE
14. • Mindanao cooking is marked
by simplicity and the non-use
of pork which Muslims do not
eat. It is closely similar to
Indonesian and Malaysian
native fares in the use of hot
chilies and spices such as
curry.
MINDANAO CUISINE
A simple yet nutritious dish, pinakbet consists of bitter gourd, squash, okra, tomatoes, onions, long beans, and cubes of pork simmered in a combination of water and tasty shrimp paste.
The world-famous dish is either chicken or pork marinated in a mix of vinegar and garlic. The meat is browned or fried in oil and then simmered with spices like bay leaf, black pepper and chilli pepper.
The dish is cooked by roasting a whole pig—stuffed with lemongrass, tamarind and other spices—over charcoal until it is tender and cooked to near perfection. The well-loved lechon is usually reserved for special occasions like weddings and birthdays.
HALO HALO is a favorite Filipino dessert or snack. It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert. If halo halo is best during hot season , it can be also best during cold season .. It was called ginataang halo-halo or sometimes called alfajor. Saba bananas and ripe jackfruit add an extra sweetness, and the sago and glutinous rice balls (bilo-bilo) provide a chewy texture you can also add extra ingredients if you want.
Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish); dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong;
NL- There is a preference for locally grown vegetables e.g., saluyot, a leafy green that looks like spinach but turns slippery like okra when cooked.CL- The people have a passion for meat especially pork and poultry. Some popular dishes are sisig, embutido and balut - a partially formed duck embryo in an egg that has been boiled for a few moments.They usually like their vegetables sautéed in garlic, onions and tomatoes with pork and shrimps.
SL - Vinegar seasoned with garlic, salt and pepper is used as a marinade for fish before frying or as a dip.Its cooking is notable for their generous use of coconut milk, chilies, vinegar and tamarind. Some popular dishes are sinigangand laing and bicol’sbicol express.Well-known native cakes and delicacies include suman and bibingka.
Guinamos or fish bagoongCooking is also simple. The people like their fish broiled over live coals or boiled in vinegar until it is almost dry. Some even eat their fish raw as in kinilaw.\Cooking is also simple. The people like their fish broiled over live coals or boiled in vinegar until it is almost dry. Some even eat their fish raw as in kinilaw.
Some popular dishes are tiolasapi or spicy boiled beef , piarun or fish chillies and lapua. Blanch vegetables seasoned w/ salt and vinegar or guinamos this is the pinakbet style of mindanao.
