Filipino Cuisine Quiz
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Questions and Answers

What ingredient distinguishes Bibingkang Abnoy from other Filipino rice cakes?

  • Partially developed fertilized duck eggs (correct)
  • Pork fat
  • Rice flour
  • Coconut milk

    • Which dish is characterized by a thick tomato-based sauce made with liver spread or pâté?

  • Pancit Habhab
  • Okoy
  • Nilasing na Hipon
  • Kaldereta (correct)

    • What type of dish is Kilawin na Baboy primarily considered?

  • Grilled
  • Stewed
  • Fried
  • Raw and marinated (correct)

    • Pancit Habhab is believed to have originated from which cultural influence?

    <p>Chinese</p> Signup and view all the answers

    Nilasing na Hipon is derived from which type of dish?

    <p>A shrimp dish</p> Signup and view all the answers

    What does the name 'Lauya' refer to in relation to its preparation?

    <p>The ceramic pot used for stewing</p> Signup and view all the answers

    What is the primary ingredient used in making Cassava Cake?

    <p>Cassava</p> Signup and view all the answers

    Which dish is most commonly served with a vinegar dipping sauce?

    <p>Okoy</p> Signup and view all the answers

    Which dish is traditionally associated with festivities and special occasions in the Philippines?

    <p>Igado</p> Signup and view all the answers

    What is the primary ingredient used in the traditional delicacy Tibuk-Tibuk?

    <p>Carabao's milk</p> Signup and view all the answers

    What culinary influence significantly contributed to the development of Pancit Cabagan?

    <p>Chinese traders</p> Signup and view all the answers

    What ingredient is commonly added to Baler Suman for sweetness?

    <p>Sugar</p> Signup and view all the answers

    What is one of the defining characteristics of Region III's cuisine in the Philippines?

    <p>Culinary diversity and agricultural abundance</p> Signup and view all the answers

    How is Baler Suman typically served when enjoyed?

    <p>Wrapped in banana or palm leaves</p> Signup and view all the answers

    Which dish is known for its use of freshwater snails cooked in coconut milk?

    <p>Ginataang Kuhol</p> Signup and view all the answers

    Which ingredient is commonly used in the seasoning of Ginataang Kuhol?

    <p>Chili</p> Signup and view all the answers

    What does the name 'Siniwsiwan' refer to in its preparation?

    <p>Rinsing vegetables</p> Signup and view all the answers

    What are Uved balls primarily made from?

    <p>Banana corm and minced pork</p> Signup and view all the answers

    Which ingredient is NOT typically found in Lataven?

    <p>Beans</p> Signup and view all the answers

    What cultural significance does Inatata hold in Filipino celebrations?

    <p>Symbol of abundance and prosperity</p> Signup and view all the answers

    What distinguishes Lechón Cordero from traditional Lechón?

    <p>It uses lamb instead of pig</p> Signup and view all the answers

    What seasonal factor influences the preparation of Abal-abal?

    <p>Rice planting season</p> Signup and view all the answers

    Which of the following dishes has Spanish influences, particularly in its use of liver?

    <p>Igado</p> Signup and view all the answers

    What is Lataven traditionally cooked in?

    <p>Clay pot</p> Signup and view all the answers

    What is Lauya commonly compared to in the context of Filipino cuisine?

    <p>Nilagang baka</p> Signup and view all the answers

    What distinguishes Lucban longganisa from other types of longganisa?

    <p>Use of oregano and a sour taste</p> Signup and view all the answers

    Which ingredient is NOT typically found in Lucban longganisa?

    <p>Cinnamon</p> Signup and view all the answers

    What is Budin commonly known as in other contexts?

    <p>Cassava Cake</p> Signup and view all the answers

    What is a primary characteristic of uraro flour?

    <p>It is gluten-free</p> Signup and view all the answers

    What is the main ingredient used in making Chicharon Bulaklak?

    <p>Deep-fried pork intestines</p> Signup and view all the answers

    What unique flavor profile does Ginipa offer?

    <p>Sweet and savory</p> Signup and view all the answers

    Which dish is characterized by a crunchy texture and is commonly served with a sweet-vinegar dressing?

    <p>Ensaladang Pako</p> Signup and view all the answers

    What wrapping is typically used for Turrones de Casoy?

    <p>Wafer paper</p> Signup and view all the answers

    What kind of dish is Tangway primarily made of?

    <p>Seafood</p> Signup and view all the answers

    What is Linga primarily made from?

    <p>Flour and sesame seeds</p> Signup and view all the answers

    What type of food is Chicharon Bulaklak considered?

    <p>Appetizer</p> Signup and view all the answers

    Which ingredient is NOT part of the preparation of Turrones de Casoy?

    <p>Coconut</p> Signup and view all the answers

    Study Notes

    Bibingkang Abnoy

    • A unique Filipino rice cake from Paete, Laguna
    • Known for its unusual use of partially developed fertilized duck eggs, giving it a bold flavor
    • Traditionally eaten with vinegar as a dipping sauce

    Kaldereta

    • Popular Filipino stew known for its rich and savory flavor
    • Traditionally made with beef, but can also be prepared with goat, chicken, or pork
    • Characterized by its tomato-based sauce thickened with liver spread or pâté

    Okoy

    • Popular Filipino snack or appetizer made from shrimp and vegetables
    • The mixture is deep-fried until crispy
    • Often enjoyed with a vinegar dipping sauce

    Kilawin na Baboy

    • Filipino dish that originated in Quezon, Region 4
    • Raw pork dish marinated in a mixture of vinegar, garlic, and spices
    • Similar to the Filipino dish "kilawin"

    Pancit Habhab

    • Filipino noodle dish that originated in Quezon, Region 4
    • Stir-fried rice flour noodles, vegetables, and meat or seafood
    • Believed to have originated from Chinese immigrants who settled in Quezon

    Cassava Cake

    • Traditional Filipino dessert that originated in Quezon, Region 4
    • Moist and sweet cake made with cassava, sugar, and eggs
    • Believed to have originated from the Spanish colonial period, adapted from the Spanish dessert "torta de yuca"

    Nilasing na Hipon

    • Popular Filipino dish, especially in eateries in night markets
    • Shrimp dish cooked with wine
    • Believed to have originated from the Spanish colonial period, adapted from the Spanish dish "gambas al ajillo"

    Lauya

    • Filipino stew, name derived from the Spanish-Filipino term "la olla" (meaning "the ceramic pot")
    • Likely refers to the native clay pots (banga) in which stews were made
    • The name "Siniwsiwan" comes from the Ilocano term siwsiw, meaning to rinse or wash, referring to the preparation method

    Uved

    • Ivatans' version of meatballs
    • Made from banana corm and minced pork
    • Seasoned with onion, garlic, salt, and pepper
    • Can be rolled into balls or served as-is, with or without broth

    Lataven

    • Traditional dish from the Cagayan Valley region, Philippines
    • Heritage recipe passed down by the Ibanag and Itawes
    • Porridge or stew made from boiled rice mixed with chicken
    • Often enjoyed during cold seasons or festive gatherings

    Abal-Abal

    • Also known as "salagubang" (beetles)
    • Indigenous delicacy in the Cagayan Valley, particularly enjoyed by the Ibanag and Itawes
    • Involves the collection and preparation of adult beetles, typically abundant during the rice planting season
    • Usually sautéed, fried, or roasted

    Inatata

    • Variation of suman, traditional rice cake delicacy from Cagayan Valley
    • Dates back to pre-colonial times, when rice farming was a major source of livelihood
    • Rice is a symbol of abundance and prosperity in Filipino culture
    • Important part of celebrations, harvest festivals, and religious occasions

    Lechón Cordero

    • Special roasted lamb dish that originated in the Cagayan Valley
    • Known for its distinct flavor and crisp, golden skin
    • Variation of lechón (roast pig), but made with lamb (cordero means lamb in Spanish)
    • Often prepared for special occasions such as fiestas, holidays, or family gatherings

    Igado

    • Popular Filipino dish from the Ilocano regions of northern Luzon
    • Deep Spanish influences, stemming from the word "hígado" (meaning liver in Spanish)
    • Historically a dish served during special occasions and feasts in the Philippines

    Pancit Cabagan

    • Popular noodle dish from Cabagan, Isabela, within the Cagayan Valley region
    • Unique variation of pancit (noodles), known for its rich and flavorful toppings and thick sauce
    • Inspired by Chinese traders who introduced miki (egg noodles) to the region
    • Locals adapted the recipe, incorporating locally available ingredients like quail eggs, lechon, and vegetables
    • Typically enjoyed as a hearty meal, often served during special occasions

    Baler Suman

    • Traditional Filipino rice cake delicacy originating from Baler, Aurora, Central Luzon
    • Known for its simplicity and delightful flavor, a staple during festivals and celebrations
    • Sticky rice treat wrapped in palm or banana leaves
    • Often served with latik (caramelized coconut milk) or sugar

    Ginataang Kuhol

    • Beloved dish in Central Luzon
    • Freshwater snails cooked in creamy coconut milk ("gata")
    • Spiced with garlic, onions, ginger, and sometimes chili
    • Popular dish in Pampanga, known for their love of bold and flavorful food

    Tibuk-Tibuk

    • Traditional Kapampangan delicacy from Pampanga, Central Luzon
    • Creamy dessert similar to maja blanca, but made primarily with carabao’s milk
    • Known for its silky texture and subtle sweetness

    Chicharon Bulaklak

    • Deep-fried ruffled fat, a popular Filipino appetizer
    • Often consumed with alcoholic drinks
    • Best eaten when dipped in spicy vinegar

    Chicharon

    • Popular Filipino snack made from deep-fried pork intestines, known for its crispy texture

    Turrones de Casoy

    • Sweet treat wrapped in wafer paper, chewy and crunchy
    • Made from honey, sugar, eggs, and cashew nuts, great as a snack or dessert
    • Specialty of the Kapampangans, made with honeybee, eggs, sugar, and cashew nuts
    • Cashew nuts cannot be interchanged with other nuts

    Ginipa

    • Native delicacy of Zambales, made of conspicuously dried rice grains
    • Flavored with a uniquely sweet concoction
    • Favorite pasalubong treat of visiting tourists
    • Traditional dish often enjoyed during special occasions

    Ensaladang Pako

    • Fiddlehead Fern Salad, known for its crunchy bite
    • Salted eggs give it creamy, savory notes
    • Sweet-vinegar dressing provides holistic flavor
    • Refreshing salad made from fiddlehead ferns

    Tangway

    • Popular dish in the Philippines, especially in regions rich in seafood
    • Typically consists of fresh fish, often grilled or fried
    • Served with dipping sauces like vinegar or soy sauce
    • Can be accompanied by rice or other side dishes

    Linga

    • Filipino cookies originating from Davao del Sur
    • Name comes from sesame seeds, known locally as linga or longa
    • Made from flour, sugar, salt, shortening, and sesame seeds
    • Showcases the use of sesame seeds, which are abundant in the region

    Lauya

    • Often associated with the Ilocano stew typically made with pork or beef
    • Pangasinan equivalent of the Tagalog nilagang baka
    • Different vegetables are used, reflective of the Pangasinense preference for saltiness in viands

    Lucban Longganisa

    • Filipino pork sausage originating from Lucban, Quezon
    • Type of de recado longganisa
    • Characterized by its use of oregano and its garlicky and sour taste
    • Made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar

    Budin

    • Very popular kakanin (native delicacy) in Quezon Province
    • Cassava Cake, but Quezon folks call their version Budin
    • Popular pasalubong (gift for someone returning home)

    Uraro

    • Type of flour made from the roots of the Maranta arundinacea plant (arrowroot)
    • Popular in various cuisines, especially in the Philippines
    • Often used to make cookies, cakes, and as a thickening agent
    • Gluten-free and has a fine texture

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    Description

    Test your knowledge on unique Filipino dishes such as Bibingkang Abnoy, Kaldereta, and Okoy. This quiz covers a variety of traditional foods, highlighting their ingredients and regional origins. Discover the rich flavors that make Filipino cuisine special!

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