30 Questions
What are common Filipino condiments and sauces?
Soy Sauce, Vinegar, Fish Sauce, Fish Paste
Which cooking method is characterized by grilling in Filipino cuisine?
Ihaw
Which region in the Philippines consists of Ilocos Sur, Ilocos Norte, La Union, and Pangasinan?
Region I
What is the dialect spoken in Region I or the Ilocos Region of the Philippines?
Ilocano
Which method involves cooking food in oil over high heat while stirring constantly?
Sankutsa
What are common aromatics used in Filipino cuisine?
Garlic, Onion, Ginger, Cinnamon
What type of dish is Chicken Pastel from Tarlac?
Stew dish
What makes Serkele from Bulacan different from dinuguan?
Serkele uses beef innards and blood, while dinuguan uses pork.
What differentiates Malungay Pinakbet from traditional pinakbet?
Malungay Pinakbet uses shrimp paste, while traditional pinakbet does not.
What is the main industry in Bulacan that makes it a major supplier of chicharron?
Animal-raising
What distinguishes Nilagang Pasko from a traditional nilaga soup?
Nilagang Pasko consists of left-overs after Christmas eve, while traditional nilaga does not.
What sets Pancit Alanganin from Bulacan apart from other noodle dishes?
It uses milk and unconventional ingredients like sayote and patola
What is the main ingredient of Kinunot, an exotic Bicolano dish?
Sting ray or shark meat
What is the filling of Puto Bukayo, a soft rice cake from the Bicol Region?
Sweetened coconut meat cooked in brown sugar
Which dish is a creamy kakanin made with mashed kamoteng kahoy, banana or taro?
Linubak
What is Kandingga, a Bicolano dish similar to?
Bopis
Which ingredient makes Tiwi Halo-halo different from the traditional halo-halo?
Coconut milk
What is the main ingredient used to make Kinalas, a popular soup delicacy in Naga City?
Pig's head and meat
What is the main ingredient used in making Chicken Pacam from Bulacan?
Chicken adobo
Which dish from Zambales is made using coconut milk, chili, and wrapped with taro leaves?
Pinangat na Labong
What is the main protein used in Alimango sa Misua, a dish from Bulacan?
Crabs
Which province in Central Luzon produces rice, mangoes, corn, vegetables, and root crops?
Zambales
What ingredient is NOT used in making Butol-an Linga, a candy from Bulacan?
Coconut milk
Which Bulacan dish is commonly served during important celebrations like fiestas?
Pinaupo na Manok sa asin
What is the main ingredient of Bangus Spaghetti in Nueva Ecija?
Milk fish
Which province is known for making dishes using carabao's milk?
Nueva Ecija
What is the unique feature of Tinumis, a dish from Nueva Ecija?
Uses pork's blood
Which exotic dish in Nueva Ecija is made from a local variety of Beetle?
Salagubang
What type of meat is commonly used in Inutuken, a dish from Tarlac?
Pork
'Kinulob' in Tarlac is a dish that is closely similar to which other Filipino dish?
'Pinaupong Manok'
Study Notes
Region III (Central Luzon)
- Bangus Spaghetti (Nueva Ecija): a type of spaghetti made from Bangus or milk fish to encourage kids to eat fish.
- Buko Lumpia (Nueva Ecija): made from strips of fresh buko, vegetables, ham, and cheese.
- Carabao's Milk (Nueva Ecija): dairy products extracted and processed from carabao's milk, available freshly extracted or flavored.
- Tinumis (Nueva Ecija): a dish using pork's blood as base and tamarind leaves for a sour taste.
- Salagubang (Nueva Ecija): an exotic dish made from a local variety of Beetle.
Tarlac
- Considered the melting pot of the Philippines due to cultural and culinary influences from four other provinces.
- Inutuken (Tarlac): a dish made from pig's head and brain cooked in vinegar, garlic, and peppercorn, similar to sisig and dinakdakan.
- Kinulob (Tarlac): a dish meaning "covered tightly", similar to pinaupong manok but uses water instead of salt layers underneath.
Bulacan
- Chicken Pacam: a leftover chicken adobo washed and cooked again using the same ingredients without soy sauce.
- Pinaupo na Manok sa Asin: Chicken Seating in Salt, a dish served during important celebrations, cooked in a clay pot with salt underneath a banana leaf and chicken.
- Alimango sa Misua: a soup dish using Chinese misua noodle with fresh crabs, patola, and onion chives, often served during rainy seasons.
- Butol-an Linga: a type of candy made from sesame seeds, sugar, and honey.
Zambales
- An agricultural province producing rice, mangoes, corn, vegetables, and root crops.
- Ginipang: a type of rice cake similar to bibingka sa latik, made from glutinous rice, coconut milk, and topped with a sweet concoction.
- Pastillas: made from carabao's milk and powdered milk rolled in granulated sugar.
- Pinangat na Labong: a Filipino dish usually made with coconut milk, chili, and wrapped with taro leaves, with variations using different fish and vegetables.
Characteristics of Filipino Cuisine
- Filipino condiments and sauces: soy sauce, vinegar, fish sauce, fish paste, fermented rice or fish, atchara, salt, pepper, chili peppers, and chili oil.
- Aromatics: garlic, onion, and ginger.
Philippine Regional Cuisine
- The Philippine archipelago has 17 regions, with 14 designated with numerical locations from north to south.
- The regions are divided into administrative regions and autonomous regions.
Test your knowledge on the various cooking methods, condiments, and sauces commonly used in Filipino cuisine. Explore the unique characteristics of Philippine regional cuisine and popular ingredients like soy sauce, vinegar, and fish paste.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
