Philippine Regional Cuisines: A Gastronomic Journey PDF

CHAPTER 2: Philippine Regional Cuisines: A Gastronomic Journey Ms. Jamie Guevara- Gajolin, MBA Introduction to Philippine Cuisine Philippine cuisine: A diverse blend of indigenous, Spanish, Chinese, and American influences Shaped by geography, history, and cultu...

CHAPTER 2: Philippine Regional Cuisines: A Gastronomic Journey Ms. Jamie Guevara- Gajolin, MBA Introduction to Philippine Cuisine Philippine cuisine: A diverse blend of indigenous, Spanish, Chinese, and American influences Shaped by geography, history, and cultural interactions Each region boasts unique flavors, ingredients, and cooking techniques Importance of understanding regional cuisines in appreciating Filipino culture Energizer Activity: Flavor Fiesta Each group receives a set of cards with regional ingredients 2 minutes to create imaginary dishes using these ingredients Present and explain their creations to the class Encourages creativity and introduces regional ingredients Region I: Ilocos Known for: Bagnet (crispy pork belly), Pinakbet (vegetable stew) Signature dish: Longganisa (garlic sausage) Flavor profile: Salty, savory, with fermented fish sauce (bagoong) Key ingredients: Tomatoes, garlic, bitter gourd, eggplant  PINAKBET ORIGIN Pinakbet was originally cooked with bagoong isda (fish paste), not bagoong alamang (shrimp paste). The name "Pinakbet" comes from the Ilocano word "pinakebbet," meaning "shrunk" or  10 FAMOUS DISHES IN REGION 1 ILOCOS REGIONS 1. Bagnet (deep-fried pork belly) - Ilocos 2. Pinakbet (vegetable stew) - Ilocos 3. Ilocos Empanada (stuffed pastry) - Ilocos 4. Dinengdeng (vegetable soup) - Ilocos 5. Ilocos Longganisa (garlic sausage) - Ilocos 6. Pipian (chicken stew with squash) - Ilocos 7. Igado (pork and liver stew) - Ilocos 8. Dinardaraan (pork blood stew) - Ilocos 9. Poqui-Poqui (grilled eggplant dish) - Ilocos 10. Sukang Iloko (sugarcane vinegar) - Ilocos Region II: Cagayan Valley Known for: Pancit Batil Patung (noodle dish), Carabao Milk Candy Signature dish: Sinanta (snail soup) Flavor profile: Earthy, hearty, with emphasis on freshwater ingredients Key ingredients: Freshwater fish, carabao meat, corn, banana heart Naimas!- means delicious! CAGAYAN VALLEY’S SIGNATURE DISHES  10 FAMOUS DISHES IN REGION 2: CAGAYAN VALLEY 1. Pancit Batil Patung (noodle dish) - Tuguegarao, Cagayan 2. Carabao Milk Candy - Cagayan Valley 3. Sinanta (snail soup) - Cagayan 4. Tupig (rice cake) - Cagayan 5. Chicharabao (carabao skin chicharon) - Cagayan Valley 6. Pansit Cabagan (noodle dish) - Isabela 7. Inatata (corn and coconut milk dessert) Isabela 8. Dinakdakan (grilled pork parts) - Cagayan Valley 9. Buridibud (fish and taro soup) - Cagayan 10. Ugali (corn porridge) - Cagayan Valley  CHICHARABAO PANSIT BATIL PATUNG TUPIG PANCIT BATIL PATUNG & CARABAO MILK Pancit Batil Patung is unique because it's topped with a poached egg and served with a separate bowl of egg-drop soup.  CARABAO MILK - Carabao milk candy is believed to have originated from Spanish influence during colonial times. -Carabao milk is said to be more nutritious than cow's milk since it has higher calcium and lower cholesterol content. Savelllano said DA's Philippine Carabao Center (PCC) has been tasked to lead the effort, initially by repopulating the country's stagnant carabao population. -I it has 11.42% higher protein than cows milk. It is an extremely rich source of calcium and other essential minerals such as iron, potassium, magnesium and phosphorus. Carabao milk is superior to cow's  Region III: Central Luzon Known for: Sisig (sizzling pork dish), Tocino (sweet cured pork) Signature dish: Kapampangan Kare-kare (oxtail stew) Flavor profile: Rich, savory, with a balance of sweet and salty Key ingredients: Pork, oxtail, peanuts, fermented rice (buro)  Sisig -was originally a dish made from parts of a pig's head and liver, invented as a way to use up leftover pig parts from the US Clark Air Base commissary. Kapampangan cuisine is often considered the  10 FAMOUS DISHES ON REGION 3 CENTRAL LUZON 1. Sisig (sizzling pork dish) - Pampanga 2. Tocino (sweet cured pork) - Pampanga 3. Kapampangan Kare-kare (oxtail stew) - Pampanga 4. Chicharon Bulaklak (deep-fried pork intestines) - Bulacan 5. Batute (stuffed frog) - Pampanga 6. Pindang Damulag (carabao meat tapa) - Pampanga 7. Bulanglang (vegetable soup) – Bataan, Pampanga 8. Kilayin (pork and liver dish) – Pampanga 9. Adobong Kamaro (mole cricket adobo) - Pampanga 10. Bringhe Filipino paella) - Pampanga  BATUTE A culinary delicacy of Pampanga province, batute (or betute) is a frog that is stuffed with beef and then deep-fried.  BRINGHE -which is said to have originated from the northern province of Pampanga, is the Filipino's indigenization of the Spanish paella. - is usually served along with other Kapampangan favorites such as sipo egg and tibok-tibok for town fiestas, Noche Buena, and other special gatherings. For food safety, do not keep the dish at room temperature for more than 2 hours as it contains coconut milk that might spoil quickly, especially in hot weather.  PINDANG DAMULAG PINDANG –means dried folded meat -The province of Pampanga is known as the Home of Tocino because this is where it is invented. -Lolita Hizon of Pampanga’s Best Tocino gave name and introduced the Filipino version of Tocino not only in the Philippines, but also in the whole world. -It was year 1967 when Lolita’s neighbor gave her meat from their excess supply, she experimented by mixing various flavoring in the meat from her kitchen, thus Tocino recipe was born.  Region IV-A: CALABARZON (IV-A & IV B) Known for: Lucban Longganisa, Bulalo (bone marrow soup) Signature dish: Lomi (thick noodle soup) Flavor profile: Hearty, comforting, with a mix of sweet and tangy Key ingredients: Coconut, lanzones fruit, beef, noodles  CALABARZON (REGION IV-A) 1.Lucban Longganisa (pork sausage) - Quezon 1. Bulalo (bone marrow soup) - Batangas 2. Lomi (thick noodle soup) - Batangas 3. Tapang Taal (cured beef) - Batangas 4. Pancit Habhab (noodles served on banana leaf) - Quezon 5. Lambanog (coconut wine) - Quezon 6. Kapeng Barako (coffee variety) - Batangas 7. Yema Cake - Laguna 8. Kesong Puti (white cheese) - Laguna 9. Pinais (fermented rice and fish) - Rizal  Lucban Longganisa is traditionally shaped like a horse's tail and is often hung to dry. The name "Lomi" is believed to have Chinese origins, derived from "lo mein."  Region IV-B: MIMAROPA Known for: Tamilok (woodworm), Danggit (dried rabbitfish) Signature dish: Lato (seaweed salad) Flavor profile: Fresh, light, with emphasis on seafood Key ingredients: Seaweed, coconut, cashew, various fish species  10 FAMOUS DISHES IN REGION IV-B MIMAROPA 1. Tamilok - Woodworm, indigenous delicacy from Palawan 2. Danggit - Dried rabbitfish, traditional preservation method 3. Lato - Seaweed salad, indigenous seafood dish 4. Romblon Cashew - Locally grown and processed nut 5. Kinilaw na Tanigue - Raw fish in vinegar, indigenous preparation method 6. Balut sa Puti - Fertilized duck egg with salt, variation of Filipino balut 7. Binulo - Bamboo-cooked rice, traditional Mangyan cooking method 8. Suman sa Lihiya - Lye-treated rice cake, indigenous delicacy 9. Tamarind Candies - Local confection using abundant tamarind 10. Pandan Chicken - Pandan-wrapped chicken, Thai-influenced local adaptation TAMILOK LATO SEAWEEDS  Region V: Bicol Known for: Bicol Express (spicy pork stew), Laing (taro leaves in coconut milk) Signature dish: Ginataang Langka (young jackfruit in coconut milk) Flavor profile: Spicy, creamy, with abundant use of coconut milk Key ingredients: Chili peppers, coconut milk, pili nuts, gabi leaves  10 FAMOUS DISHES IN BICOL REGION 1. Bicol Express - Spicy pork stew, originated in Manila but named after Bicol 2. Laing - Taro leaves in coconut milk, traditional Bicolano dish 3. Ginataang Langka - Young jackfruit in coconut milk, indigenous recipe 4. Kinunot - Stingray or shark in coconut milk, traditional Bicolano seafood dish 5. Tinapa Rice - Smoked fish rice, local breakfast specialty 6. Pinangat - Taro leaves stuffed with meat, indigenous Bicolano recipe 7. Kandingga - Pork innards dish, local delicacy 8. Sinantol - Santol fruit stew, indigenous use of local fruit  The spiciness in Bicolano cuisine is attributed to the belief that it helps people cope with the region's tropical heat. Pili nuts, a key ingredient in many Bicolano desserts, are endemic to the Philippines. ENDEMIC –belonging or Native to particular  Region VI: Western Visayas Known for: Inasal (grilled chicken), Kadyos Baboy Langka (KBL) Signature dish: La Paz Batchoy (noodle soup) Flavor profile: Sweet, tangy, with a balance of flavors Key ingredients: Batuan fruit, sugarcane, kadyos beans, jackfruit  The word "inasal" comes from the Hiligaynon language and means "to roast" or "to grill". The chicken is marinated in a mixture of vinegar, calamansi juice, garlic, lemongrass, and annatto oil, and then grilled over hot  La Paz Batchoy was invented in the La Paz market of Iloilo City in 1938. The dish was claimed to be concocted by Federico Guilergan Sr. in 1938 in Iloilo. His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City's most popular dish. https://andreaguanco.co m/la-paz-batchoy/ 10 FAMOUS DISHES OF WESTERN VISAYAS 1. Inasal - Grilled chicken, originated in Bacolod City 2. La Paz Batchoy - Noodle soup, created in La Paz, Iloilo City 3. Kadyos Baboy Langka KBL - Pork, pigeon peas, and jackfruit soup, Ilonggo dish 4. Kansi - Beef soup, Ilonggo variation of bulalo 5. Pancit Molo - Dumpling soup, Chinese-influenced Ilonggo dish 6. Binakol - Chicken soup in coconut water, traditional Ilonggo recipe 7. Laswa - Vegetable soup, indigenous Ilonggo dish 8. Pinasugbo - Caramelized banana chips, traditional Ilonggo snack 9. Bitcho-Bitcho - Deep-fried dough balls, local variation of Spanish churros  KANSI- SINIGANG NA BULALO Kansi or Cansi is an Ilonggo soup made with beef shanks, green jackfruit, chili peppers, and batwan, a fruit native to Western Visayas traditionally used as a souring agent in dishes such as KBL (Kadyos, Baboy at Langka) and pinalmahan (Ilonggo-style paksiw). https://www.kawalingpinoy.com/kansi/  LASWA Laswa is to the Ilonggos as what dinengdeng a nd pinakbet are to the Ilocanos. These are mainly vegetables based dishes with a few meats and Region VII Central Visayas Known for: Lechon (roasted pig), Sutukil (grilled, stewed, raw fish) Signature dish: Balbacua (beef stew) Flavor profile: Savory, with emphasis on grilling and minimal seasoning Key ingredients: Pork,  10 FAMOUS DISHES OF CENTRAL VISAYAS REGION 7 1. Lechon (roasted pig) - Cebu 2. Sutukil (grilled, stewed, raw fish) - Cebu 3. Balbacua (beef stew) - Cebu 4. Pochero (beef soup) - Cebu 5. Ginabot (deep-fried pork intestines) - Cebu 6. Tuslob Buwa (pork brain gravy) - Cebu 7. Masareal (peanut brittle) - Bohol 8. Torta (cake) - Cebu 9. Binangkal (sesame seed cookies) - Cebu 10. Danggit (dried fish) - Cebu SUTUKIL (or STK) derived its name from three popular Filipino cooking techniques: “Suˮ for sugba (to grill, broil, or barbecue), “tuˮ for tuwa (to stew), and “kilˮ for kilaw (to eat uncooked fish). It is said that sutukil has been part of Cebuano cuisine for half a millennia. Antonio Pigafetta, Ferdinand Magellanʼs chronicler, mentioned that the natives of Sugbo Cebu prepared and served fish using those three methods when Magellanʼs expedition team arrived on April 7, 1521. https://cebuinsights.com/food/fi lipino-food/sutukil-cebuanos-se  GINABOT is a Cebuano term for a fried pig intestine snack that is often served as an appetizer, but can also be a main course. It's made by drying, salting, and then deep-frying pig intestines until they are BINANGKAL Binangkal is a traditional Filipino doughnut-like snack originating from the islands of Visayas and Mindanao. The dough is usually made with a combination of flour, milk, baking powder, baking soda, sugar, sesame seeds, and oil. The dry and wet ingredients are mixed and the dough is divided into small balls. https://www.tasteatlas.com/bina ngkal  Region VIII: Eastern Visayas Known for: Tinola (ginger-based soup), Kinilaw (raw fish in vinegar) Signature dish: Humba (braised pork belly) Flavor profile: Tangy, with a balance of sweet and sour Key ingredients: Souring agents (vinegar, calamansi), coconut, tuba (coconut wine)  10 FAMOUS DISHES OF EASTERN VISAYAS 1. Tinola - Ginger-based soup, traditional Filipino dish popular in the region 2. Kinilaw - Raw fish in vinegar, indigenous preparation method 3. Humba - Braised pork belly, local variation of Chinese red-braised pork 4. Binagol - Taro pudding in coconut shell, traditional Waray delicacy 5. Moron - Chocolate rice cake, local variation of suman 6. Sagmani - Rice cooked in coconut leaves, traditional Waray method 7. Nilarang - Fish soup, indigenous Waray dish 8. Valenciana - Rice dish, local adaptation of Spanish paella 9. Sisi - Small oysters, local seafood delicacy 10. Tuba - Coconut wine, traditional alcoholic beverage Kinilaw is often referred to as the Filipino ceviche, but it predates Spanish colonization and the introduction of citrus fruits. Kinilaw TUBA It is a coconut wine and is often used in cooking and is a popular drink in the region. Region IX: Zamboanga Peninsula (ZAMPEN) Known for: Satti (grilled meat skewers), Lokot-lokot (rolled rice snack) Signature dish: Curacha (spanner crab) in Alavar sauce Flavor profile: Spicy, with Malay and Spanish influences Key ingredients: Lato seaweed, crab, cassava, coconut  10 FAMOUS DISHES OF ZAMBOANGA PENINSULA 1. Satti - Grilled meat skewers, influenced by Malaysian satay 2. Curacha in Alavar Sauce - Spanner crab dish, local specialty 3. Lokot-lokot - Rolled rice snack, traditional Zamboangueño delicacy 4. Tiyula Itum - Black soup, traditional Tausug dish 5. Knickerbocker - Fruit and ice cream dessert, local invention 6. Chupa Kulo - Sea snail soup, indigenous seafood dish 7. Pinalot - Fish wrapped in banana leaves, traditional cooking method 8. Ensalada Zamboangueña - Cucumber salad, local vegetable dish 9. Pastil Zamboangueño - Rice and meat wrapped in banana  Knickerbocker The knickerbocker is a localized version of the famous Filipino dessert – halo-halo. But the difference is, it is made of fresh fruits and it is healthier. It is a mix of chunks of banana, mango, apple, watermelon, gelatin, milk, with vanilla, chocolate, or strawberry ice cream on top. Like the knickerbocker, Zamboanga is astonishing with its historical sites and vibrant culture. In fact, it is called the “Asia’s Latin City” for its Hispanic and Latin roots. Being the third largest city in the country, it turned into a melting pot of culture and cuisine in Mindanao. https://www.ikot.ph/zamboanga-home-of-knick erbocker/  Satti is similar to satay but is uniquely served with a sweet-spicy  Curacha Also known as "spanner crab," is almost exclusive to Zamboanga waters. -a crustacean hybrid native to the waters of Zamboanga and Sulu. It can be cooked with sauce or steamed. Region X: Northern Mindanao Known for: Sinuglaw (grilled pork and fish ceviche), Pinakbet sa Gata Signature dish: Kinilaw na Malasugi (marlin ceviche) Flavor profile: Fresh, tangy, with a mix of land and sea flavors Key ingredients: Tabon-tabon fruit, suha (pomelo), seafood, coconut  SINUGLAW is a unique dish that combines two cooking methods: sinugba (grilled) and kinilaw (raw, cured in vinegar).  Tabon-tabon fruit is used in kinilaw dishes to eliminate the fishy smell and taste. https://commons.wikimedia.org/wi ki/File:Tabon-tabon,_a_native_fruit _used_for_kinilaw.jpg  Region XI: Davao Region Known for: Kinilaw na Tuna, Durian products Signature dish: Sinugba na Panga (grilled tuna jaw) Flavor profile: Fresh, exotic, with a balance of sweet and savory Key ingredients: Durian, pomelo, tuna, mangosteen  Davao is known as the "Durian Capital of the Philippines" and has numerous durian-based products.  10 famous dishes in Davao Region 1. Kinilaw na Tuna - Raw tuna ceviche, utilizing abundant local tuna 2. Sinugba na Panga - Grilled tuna jaw, popular local seafood dish 3. Durian products (candies, coffee, etc.) - Utilizing the region's famous fruit 4. Marang - Local fruit, often called the "Madame of Fruits" 5. Pomelo - Locally grown citrus fruit, often used in salads 6. Mangosteen - Local fruit, known as the "Queen of Fruits" 7. Bulcachong - Carabao meat soup, traditional dish from Davao del Sur 8. Puto Maya - Sticky rice cake, often paired with sikwate (hot chocolate) 9. Ginanggang - Grilled banana with margarine and sugar, popular street food 10. Lato Seaweed Salad) - Prepared with local seaweed, common side dish  Pomelo from Davao is considered some of the sweetest in the country.  Region XII: SOCCSKSARGEN Known for: Piaparan a Manok (chicken in coconut and turmeric), Pastil Signature dish: Tinagtag (rice cracker) Flavor profile: Spicy, aromatic, with Moro influences Key ingredients: Palapa (spice mix), coconut, turmeric, rice  10 famous dishes of SOCCKSARGEN 1. Piaparan a Manok - Chicken in coconut and turmeric, traditional Maranao dish 2. Pastil - Rice and meat wrapped in banana leaves, popular in Maguindanao 3. Tinagtag - Rice cracker, traditional Maguindanao snack 4. Sinina Kambing - Goat soup, traditional dish from Sultan Kudarat 5. Palapa - Spice mix, essential condiment in Maranao cuisine 6. Bagon - Fermented rice and shrimp paste, local condiment 7. Pyanggang Manok - Blackened chicken, traditional Tausug dish popular in the region 8. Lokot-lokot - Sweet crispy rice roll, traditional delicacy 9. Pangasius - Local fish often prepared grilled or in sinigang 10. Rendang - Spicy meat dish, influenced by Malaysian cuisine  Palapa, a spice mix essential to Maguindanaon cuisine, is made from scallion bulbs, ginger, chili peppers, and toasted coconut. Pastil, a popular breakfast dish PASTIL in Mindanao, Philippines, originated with the Maguindanao people. It's a packed rice dish made with steamed rice wrapped in banana leaves and topped with shredded meat. It represents the resilience and adaptability of the Muslim community, as the dish has evolved over time and has become a favorite among both Muslims and non-Muslims in the country. The dish is often eaten with rice or ketupat (steamed RENDANG pressed rice). Rendang is believed to originate from West Sumatra, Indonesia, by the Minangkabau people. The name comes from the Indonesian word merandang or randang, which means "slowly", referring to the long cooking process. ARMM: Autonomous Region in Muslim Mindanao Known for: Tiyula Itum (black soup), Pyanggang (blackened chicken) Signature dish: Sininang (spicy fish soup) Flavor profile: Rich, spicy, with heavy use of coconut and spices Key ingredients: Burnt coconut, turmeric, lemongrass, various spices  10 FAMOUS DISHES OF ARMM 1. Tiyula Itum - Black soup, traditional Tausug dish 2. Pyanggang - Blackened chicken, traditional Tausug recipe 3. Sininang - Spicy fish soup, popular in Sulu and Tawi-Tawi 4. Piyaren - Fried rice cake, traditional Maranao snack 5. Kuning - Yellow rice, often served during special occasions 6. Utak-utak - Fish rolls, popular in Tawi-Tawi 7. Junay - Purple rice, traditional Tausug staple 8. Daral - Sweet coconut crepe, popular Maranao dessert 9. Tiyatag - Fried banana with sweet potato, traditional snack 10. Putli Mandi - Cassava and coconut dessert, traditional Tausug recipe  TIYULA ITUM A rich, spicy, and savory beef or goat meat dish that's traditionally served with white rice or tamu rice cakes Made with burnt coconut, also known as syunug lahing, which gives the dish its distinctive black color Also known as "black stew" or "royal beef stew" Often served at weddings, religious festivals, and during Ramadan  TIYATAG/ TINAGTAG is sometimes called the "Muslim cotton candy" due to its texture. Tinagtag made from grounded rice then cook in oil.Tinagtag came from the root word “Tagtagˮ which means tapping. The procedure of cooking implies its name where it needs a great patience to produce such a yummy food. It is made up of ground rice and sugar with a little water added which produce a thick mixture placed over a coconut shell drilled with small holes and fixed to a wooden stick bind with a rope and tied to a pole. The mixture filter on a pan of boiling oil as the cook taps the stick while making a circling motion that results to a round form of crosscut brown strips when fried totally. https://w0wmindanao.wordpress.com/mindanao-in-focus/ NCR: National Capital Region Known for: Fusion of regional cuisines, international influences Signature dish: Balut (fertilized duck egg) Flavor profile: Diverse, innovative, with a mix of traditional and modern Key ingredients: Varied, representing cuisines from all regions  10 FAMOUS DISHES OF NCR 1. Balut - Fertilized duck egg, popular street food 2. Crispy Pata - Deep-fried pork leg, invented in Manila 3. Arroz Caldo - Rice porridge, Chinese-influenced dish popular in Manila 4. Okoy - Shrimp fritter, popular street food in Metro Manila 5. Sinigang na Baboy - Tamarind-based pork soup, common household dish 6. Halo-halo - Mixed shaved ice dessert, adapted from Japanese kakigōri 7. Tapsilog - Cured beef, egg, and rice meal, originated in Marikina 8. Pancit Malabon - Noodle dish, specialty from Malabon City 9. Bibingka - Rice cake, traditionally cooked in clay pots 10. Leche Flan - Caramel custard, Spanish-influenced dessert  Balut, a fertilized duck egg, is believed to be an aphrodisiac.  The fusion cuisine in NCR often reflects the historical and ongoing cultural influences in the capital. Icebreaker: Taste Bud Trivia Students form pairs Each pair receives a set of cards with regional dishes They take turns guessing the region of origin for each dish Discuss interesting facts about the dishes and regions Promotes learning about regional specialties in a fun, interactive way Takeaway Activity: Regional Gastronomy Project Students choose a Philippine region to research in-depth Create a multimedia presentation on the region's cuisine Include: Signature dishes and their history Key ingredients and cooking techniques Cultural significance of the cuisine Present findings to the class, possibly with a cooking demonstration Encourages deeper exploration of regional gastronomy Thank you class!!!