Questions and Answers
What is the main cooking method used in the traditional Mangyan dish Binulo?
What is the primary ingredient in the dish Laing?
Which dish is known as a local breakfast specialty in Bicol?
What flavor profile characterizes the dishes of the Bicol region?
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What does the term 'inasal' mean in Hiligaynon?
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What is a key ingredient in La Paz Batchoy that contributes to its flavor profile?
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Which of these dishes is indigenous to the Bicol region?
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What local ingredient is primarily used in the dessert known as Suman sa Lihiya?
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What is the primary ingredient used in the preparation of ginabot?
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Which dish is commonly known as Filipino ceviche?
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What flavor profile best describes the dishes of Region VIII: Eastern Visayas?
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Which of the following ingredients is commonly used in the preparation of binangkal?
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What type of beverage is tuba?
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Which dish is a traditional Waray delicacy made from taro pudding?
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What is the signature dish of Region IX: Zamboanga Peninsula?
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Which dish from Eastern Visayas is a local adaptation of Spanish paella?
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What is Kansis traditionally made with?
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What cooking techniques does Sutukil represent?
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Which dish is known as a traditional Ilonggo snack?
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Which dish is primarily a noodle soup from Iloilo City?
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What is the primary flavor profile associated with Central Visayas cuisine?
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Which Ilonggo dish is influenced by Chinese cuisine?
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What is the main ingredient used in the traditional Ilonggo dish Laswa?
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Which of the following is a traditional method of serving fish in Sutukil?
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Which dish is known as a signature dish of Region I (Ilocos)?
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What is the primary flavor profile of dishes from Region I (Ilocos)?
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What does the term 'Naimas!' mean in the context of Cagayan Valley cuisine?
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Which ingredient is a key component in Pinakbet from Region I (Ilocos)?
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Which dish is NOT associated with Region II (Cagayan Valley)?
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What is the origin of the name 'Pinakbet'?
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Which of the following is NOT a famous dish from Cagayan Valley?
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Which cooking technique is primarily used for preparing Bagnet?
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What does the Indonesian word 'merandang' or 'randang' refer to in the context of cooking?
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Which dish is known as a traditional Tausug dish that features black soup?
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What key ingredient is used in Tiyula Itum to give it its distinctive black color?
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What is Tiyatag also referred to as due to its texture?
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Which occasion is Tiyula Itum traditionally served?
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What is the root word of 'Tinagtag' and what does it imply?
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Which of the following is a key ingredient in the flavor profile of dishes from ARMM?
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Which of these is NOT one of the famous dishes from ARMM?
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Study Notes
Introduction to Philippine Cuisine
- Philippine cuisine reflects a mix of indigenous, Spanish, Chinese, and American flavors.
- Diverse regional cuisines are influenced by geography, history, and cultural interactions.
- Each region has unique flavors, ingredients, and cooking techniques contributing to Filipino culture.
Flavor Fiesta Activity
- Groups create imaginary dishes using regional ingredients within a time limit.
- Activity enhances creativity and familiarizes students with local ingredients.
Region I: Ilocos
- Famous for dishes such as Bagnet (crispy pork belly) and Pinakbet (vegetable stew).
- Signature dish: Longganisa (garlic sausage); notable flavor profile: salty and savory.
- Key ingredients: Tomatoes, garlic, bitter gourd, eggplant.
- Pinakbet's origins trace back to bagoong isda (fish paste) rather than shrimp paste.
Ilocos - Notable Dishes
- Bagnet, Pinakbet, Ilocos Empanada, Dinengdeng, Ilocos Longganisa, and others.
Region II: Cagayan Valley
- Known for Pancit Batil Patung (noodle dish) and Carabao Milk Candy.
- Signature dish: Sinanta (snail soup); flavor profile: earthy and hearty.
- Key ingredients include freshwater fish, carabao meat, corn, and banana heart.
- "Naimas!" translates to "delicious" in the region's vernacular.
Cagayan Valley - Notable Dishes
- Pancit Batil Patung, Sinanta, Tupig, Chicharabao, and more.
Region V: Bicol
- Signature dishes include Bicol Express (spicy pork stew) and Laing (taro leaves in coconut milk).
- Characterized by a spicy and creamy flavor profile, heavily utilizing coconut milk.
- Key ingredients: Chili peppers, coconut milk, pili nuts, gabi leaves.
- Spicy cuisine helps cope with the tropical heat of the region.
Bicol - Notable Dishes
- Bicol Express, Laing, Ginataang Langka, Kinunot, and others.
Region VI: Western Visayas
- Known for Inasal (grilled chicken) and La Paz Batchoy (noodle soup).
- Flavor profile: sweet and tangy, achieving balance through regional ingredients.
- Key ingredients include Batuan fruit, sugarcane, and kadyos beans.
- Inasal is marinated in vinegar, calamansi juice, garlic, and grilled.
Western Visayas - Notable Dishes
- Inasal, La Paz Batchoy, Kadyos Baboy Langka (KBL), and others.
Region VII: Central Visayas
- Famous for Lechon (roasted pig) and Sutukil (grilled, stewed, raw fish).
- Signature dish: Balbacua (beef stew); flavor profile emphasizes grilling with minimal seasoning.
- Key preparation methods define Sutukil as grilling, stewing, and raw serving.
Central Visayas - Notable Dishes
- Lechon, Balbacua, Sutukil, Ginabot, and others.
Region VIII: Eastern Visayas
- Known for Tinola (ginger-based soup) and Kinilaw (raw fish in vinegar).
- Signature dish: Humba (braised pork belly), flavor profile balances sweet and sour.
- Key ingredients include souring agents and coconut.
Eastern Visayas - Notable Dishes
- Tinola, Kinilaw, Humba, Binagol, and others.
Region IX: Zamboanga Peninsula
- Known for Satti (grilled meat skewers) and Lokot-lokot (rolled rice snack).
- Signature dish: Curacha in Alavar Sauce (spanner crab); flavor profile is spicy with Malay influences.
ARMM: Autonomous Region in Muslim Mindanao
- Notable for Tiyula Itum (black soup) and Pyanggang (blackened chicken).
- Signature dish: Sininang (spicy fish soup); rich and spicy with coconut and spices.
ARMM - Notable Dishes
- Tiyula Itum, Pyanggang, Sininang, and others.
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Description
Explore Chapter 2 of the Philippine Regional Cuisines, where you'll discover the rich and diverse influences that shape this unique cuisine. Delve into the indigenous, Spanish, Chinese, and American elements that contribute to the gastronomic journey of the Philippines. Understand how geography and cultural interactions play a pivotal role in regional flavors and cooking techniques.
