Filipino Cuisine (FILCUI1) PDF

FILCUI1 Menudo - Bite-sized cut, hotdog, pork belly, liver and raisin Afritda - chicken, tomato sauce and sour flavor Caldereta - Beef, spicy, liver spread, bell pepper, gata, milk and cheese Mechado - Beef, carrots, green beans, sweet taste 2 Greatest Contribution 1. Tequila - originat...

FILCUI1 Menudo - Bite-sized cut, hotdog, pork belly, liver and raisin Afritda - chicken, tomato sauce and sour flavor Caldereta - Beef, spicy, liver spread, bell pepper, gata, milk and cheese Mechado - Beef, carrots, green beans, sweet taste 2 Greatest Contribution 1. Tequila - originated from fermentation of coconut = tuba, lambanog - Filipino immigrants to Mexico = used method on agave = tequila and mezcal 2. Squid Ink - Austranesian influence from the Ph - Jesuits accounts from 17th century = Galleon Trad - Brought by Jesuits to Spain -> Italy - Italy believed ink was toxic Adobo has many varieties What is Filipino Cuisine? - Highly regionalized cuisine - idea of "Filipino" is mew - Different regional cuisine = different identity Factors that contributed to regionalization + geography = archipelago + pre-colonial, individualistic settlements- barangays, sultanates, "commonality binds us together" What is Filipino Cuisine -> How does food become Filipino Food becomes Filipino when… 4 basic flavor profile 1. Alat - concept of ulam 2. Asim - vinegar, fruits, adobo, sinigang = used as preservation = paksiw 3. Pait - ampalaya, papaitan (bile) 4. Tamis - kakanin, panghimagas, menudo, pochero Sawsawan = adjusts food to personal preference 1. In lieu of elaborate sauces - Funk = patis, bagoong, buro - preservation methods = turned to own dish - treated as condiments Frequency of eating : MADALAS - Almusal - Tanghalian - Merienda - Hapunan - Pulutan Communality = Food is meant to be shared - Kumain kana ba?, Kain tayo? - Fiesta = community eating - Family = food at the center of the table Adaptability - Filipino cuisine based on what is available - Filipino Spaghetti - Different Sinigang souring agents - Soy Sauce in adobo, variations How does food become FILIPINO "The issue is less about indigenous cuisines, and more about the processes of INDIGENIZATION" Filipino Influences Fusion Food path if migration and trade wide geography and rich history process of INDIGENIZATION - food brought by foreigners - taught to filipinos - filipinos improvise = origins are forgotten - new dish 1. Trade China Arabs India Mexico Malay/Austronesia 2. Colonization Spain US Indirect Result = Migration Malay Rice + "ulam" use of coconut farming steaming, boiling and roasting over fire courier of Arab and Indian influences - spices - coconut milk China Traders = Barter Trading Raw food - Soy sauce, bean sprouts, tofu, pechay, upo, wansoy Meat terminologies (liempo, kasim, goto, suwahe) Cooking Methods Moist Heat (Siomai, Biko, Siopao, Taho) Frying (Pancit, Ukoy, Lumpia) Stewing (Lomi, Humba) Soups (Mami, Suwam, Batchoy) Spain Colonization = hunt for the spice islands spices: pepper, cinnamon, cloves, nutmeg garlic, onion, tomatoes, corn, and potatoes. assertion of "superior" western methods - use of cutlery - removal of prehistoric records - spanish daily food = filipino fiesta food garlic, onions, tomatoes = gisado (filipino mirepoix) Spain The currency of rice - Ex. Paella vs Plain Rice - Precolonial Rice was a prized crop (staples were taro, ube, cassava) - Polo y servicio = spanish clergy paid the Spanish crown with rice = payment for leased land Galleon Trade = Mexican Culture - Bayabas, papaya, avocado, kamote, corn - atsuete, cacao, bay leaves - menudo (tripe vs liver, pork) - tamales (corn vs rice) Spain: Cooking Methods Braising/Stew = Menudo, Mechado Spanish preserved meats/ sausages = embutido, morcon, hamonado Indigenization: The panciteria hispanized term for "pancit" = hispanized food names to cater to the market chinese migrants opened businesses = precursor of fast food restaurants in the country regardless of social status Locals took what worked =adapted to suit local palates USA cooking with convenience - freezing - pre cooking - microwave and pressure cooker hotdogs, hamburgers, sandwiches, soda, ice cream and fried chicken "cross and swords" colonized us thru "education" canned goods and processed cheese - evap, condensed - SPAM (luncheon meat) fast food boodle fight education = home economics - hygiene and sanitation - feminization of food prep Filipino Kitchen Household - Kitchen indoor at a corner near a window outdoor, roofed cooking spaces Cooking Spaces 1. Batalan used for washing hands, feet, bathing, washing pots and pans. Open air ledge that extends beyond the kitchen window 2. Bangguera open air ledge extends beyond the kitchen window drying area of wet utensils TAPAYAN = jar water 3. galong (ilocano) rack of storing utensils 4. Kaling small cupboard for utensils and highly valued ingredients 5. Nebera wooden icebox that was later replaced by the refrigerator 6. Paga Bamboo storage tray suspended in the air via trolley Heat Sources n Cooking Vessels Kalan - clay stove, fueled by firewood  Kawa, Kawali, Talyasi - metal pan w/ concave bottom - kawali = small wok Palayok - earthen cooking pot w/lid Sandok - spoon ladle siyansi/tiyansi - metal turner bao/pamao - half coconut shell used as water dipper banga - earthern cooking or water jar kutsilyo - knife sangkalan - chopping board kudkudran - coconut grating device batidor/ batirol - wooden ball used to mash and froth beverage tsokolatero - pitcher for making hot chocolate llanera - metal mold for cooking dessert pambilo - wooden rolling pin almires - mortar and pestle garapinyera - ice cream maker lusong - big ver of almires, separate husk from the grain bilao - woven tray for cleaning raw rice gilingan - stone quern made of granite, used to make rice flour kapin - bamboo paya - rack above stove where salted fish, meat r hung lastay - bamboo basket for smoking fish Cooking methods prito - frying - cook in oil guisa/gisa/ginisa - saute/stir fry ihaw - grill, over charcoal nilaga - boil = soup dish kinilaw - cook in acid, usually seafood banli - blanch busa - toasting in a kawa with no oil tinapa - smoking hurno - oven sangkutsa - parboil 1. Handaan - Communal Dining Vegetables n Fruits Rice - Bigas - Cooked rice - kanin Coconut Tree - Buko Products - Milk, heart of palm, oil, butter, coir, husk, shell, leaves, timber, and root Maturity Level - malauhog, malakanin, and malakatad Mango - Mangga - Ripe and Unripe Banana - Saging Sugar Cane - Tubo - white, brown, muscovado, and pulot Sweet Potatoes - kamote Meats Pigs - baboy Cows - baka Carabao - kalabaw  Goat - kambing Frogs - palaka Chicken - manok Duck - itik Fin Fishes Isda - bangus, tilapia, galunggong, hito, tuna, lapu-lapu, etc Crustaceans Underwater walkers - hipon, sugpo, talangka, alimasag, alimango, ulang - curacha and coconut crab Mollusk Shelled crawlers - tahong, talaba, halaanm and kuhol Cephalopods - pusit, pugita, salungo, trepang Seaweeds - lato, lukot and guso Region 1 and 2 Northern Luzon Ilocos Region northern part of the Ph very mountainous extreme weather conditions = too dry or too rainy they rely on store for structure historic sites and beaches thriftiest race in the country = "kuripot" cuz of scarcity culture of eating anything = foraging lands dedicated to tobacco farming = monocrop (Spanish Era) foraged veg and leafy greens = saluyot lands were too barren to cultivate "sensitive" crops produce = cagayan and cordilleras Food Profile Vegetables are staple sagpaw - pieces of meat added to vegetable dishes - "sahog" simple cooking methods - not heavy on thick sauces - not rich in condiments - boiling, grilling, roasting and steaming = indigenous methods - gisa only done during fiesta - bagoong over patis Naughty sounding dish name (in tagalog sense) Exotic Dishes - intestine, bile, liver, tripe, crickets, cows skin, frogs, and ant eggs - goat Presentation is not a priority Prominent flavor = salty  Vegetables - eggplant, ampalaya, okra, saluyot, squash and etc Meats - pork, beef, chicken, carabao and offals - goat = kaldereta Seafood - saltwater and freshwater fishes - bangus = pangasinan - crustaceans n shellfish - seaweed = pokpoklo (worm like shape) - ar-arosep (grape like, lato salad) Condiments Bagoong Monamon - salted fermented anchovies - moist and thin - halubaybay = pangasinan = catch all term for bagoong isda sukang iloko - naturally fermented sugarcane - strong acidic scent - turbid color Pinakbet hefty mix of veg w/ pork n local bagoong cooked without stirring = layered according to cooking time often served w/ bagnet Inabraw also known as dinengdeng choice of veg + tomatoes + ginger + bagoong more soupy and bagoong, fewer veg than pinakber sometime served with shrimp or broiled fish Poqui poqui poki poki grilled and sauteed eggplant + onion + bellpepper + egg Utong cooked string beans usually finished adobo style Kabatiti patola normal prep = misua soup, bits of dried fish Bagnet deep fried pork belly slow cooked in lard (confit method) - air dried - deep fried best served with bagoong mixed with tomatoes, onions, calamansi Vigan Longganisa spanish influence small n plump native sausage spicy, salty, tangy n garlicky ground pork + lots of garlic + sukang iloko Empanada deep fried meat pie orange colored (norte)/ natural colored (vigan) rice dough + eggs + longanisa + variety of vegs - unripe papaya, cabbage, squash, monggo (vigan) and glass noodles best served with sukang iloko Dinakdakan warek-warek medley of pig parts (mascara) n brain + vinegar + lots of onion n garlic + pigs brain served with chilies n calamansi served cold Dinardaraan ilocos ver of dinuguan drier than normal dinuguan blood cleaned vinegar n lemongrass pork blood stew + bagnet Sinanglaw clear sour soup w/ chunks of innards beef offals + kamias/vinegar + bile + ginger + red chillies Tupig sticky, sweet snack grilled before serving rice + coconut milk > wrapped in banana leaves Region 3 Bulacan Patag - may palay lupang patag Malolos - Capital bulak - former principal product excellent craftsmanship animal-raisinf industry resort haven or luzon bulakan, bulacan rice cake n delicacies = panghimagas abundance of granaries, produce, livestock = variety of kakanin for dessert san miguel (de mayumo), bulacan = sweet = pasalubong center = pastillas, macapuno balls, etc surplus of egg yolk turned to dessert pulupukyutan = honey, beehive Cooking Style served straightforward, simple, still visually appealing traditional, slow cooking methods predominantly sweet flavors common dishes with pampanga Food products panghimagas n pasalubong - variety of rice cakes - dessert - sweet snacks - fried pork n meat innards (chicharon) Meat dishes - pork, chicken, beef - goats n some exotic Seafood products - freshwater fish n crustaceans (hito, dalag, tilapia) Condiments Sukang Paombong - fermented palm (nina/sasâ) sap - traditionally fermented in "bumbong" = bamboo containers Burong Gulay - atsara - green papaya - green mangoes - ampalaya - bitter gourd - ubod - heart of palm Dishes Serkele - sirkele - cooked in vinegar - similar ingredients to dinuguan - soupy n sour - beef innards - pork blood Nilagang Pasko - stew of chicken, pork belly, beef brisket, chorizo de bilbao and ham bone - pasko = kasi marami sahog Pakam na Manok - chicken stew with fish sauce, ginger, vinegar, tomatoes - sauce is runny, but not too soupy Pancit Alanganin - bihon + miki combination - finished with evap milk - topped with liver - alanganin masabaw o tuyo Pancit Marilao - version of pancit palabok - topped with okoy - garnished with slice of kamias Hamon Bulakenya - pork liempo / belly - brined n braised in sweet syrupy sauce with beer - bruleed using a heatened tianse Biringheng Bulacan - savoury sweet sticky rice with coconut cream cooked in turmeric - chicken meat, carrots, shrimp, raisins valenciana vs bringhe turmeric balun-balunan gizzard Lapu-lapu de la Reina - lapu-lapu/pescado con mayonesa - steamed grouper - topped w/ mayonnaise, veg, hardboiled eggs - normally served cold Chicharon - deep fried pork belly or pork rinds - antala (sinaunang luto) n (fry high heat = chicharon) - buchi (assorted chitterlings) - bulaklak (ruffle fat) - butcheron (chicken gizzard) Pastillas - carabaos milk candies with sugar coating - de leche (soft) - del carmel/tostado (burnt) - borlas de pastillas/pabalat Putong Pulo - steamed rice cake mixed with atsuete - topped w/ cheese Kalamay Latik - sweet chewy fragnant rice cake - glutinous rice flour, sugar n coconut cream in simple syrup - shared with nueva ecija - latik = solid residue from a boiled coconut milk/cream Inipit - pressed sandwich pastry or sponge cake - various fillings (usually custard) Ensaymada - soft buttery coiled pastry - topped w/ butter/margarine, sugar n cheese - Malolos - special - mountain of cheese n sliced of salted duck egg Pandesal de Baliwag - richer ver of original lean pandesal - addition of sugar, eggs, milk, margarine - "putok" - bite size versions Gurgurya - fried cookie - shaped like a shell - tossed in crystallized sugar syrup Empanada de Kaliskis - fried pastry stuffed w/ a variety of fillings - scale like exterior w/ delicate flakiness - traditional filling: flaked chicken, potatoes, raisins Pampamga flatlands, heavily abundant san fernando - capital 'pampang' - river banks culinary capital of the philippines passion n skill for cooking heirloom recipes Cooking Styles Complex Techniques - sangkutsa - marinating n cooking food halfway - processed meats - sausages, tocino Serve to impress - grandiose, intricate planning, even household cooking - more than sustenance Heavy foreign influences - chinese trade - one of d oldest spanish provinces - "receptive" to spanish culture Exotic food - exotic pests - famine in the 1660s Flavor palate = TAMIS - affinity with fermentation (buro) Delicacies Known for exotic foods - crickets - frogs - grasshoppers Preserved Meats - pampanga's best Sweets n Snacks - pastries - cookies - noodle dishes Condiments - Burong Talangka preserved river crab roe covered in salt - Buro fermented rice n freshwater fish paired with steamed veg, fried/grilled dishes Dishes Kare-Kare - beef stew w/ rice n thick peanut sauce - traditionally ox tripe n tail r used - string beans, eggplant, bok choy/pechay n banana blossoms - lightly browned toasted ground rice Bulanglang Kapampangan - sour broth = guavas - Meats n seafood Morcon Kapampangan - looks similar to embutido - ground pork n beef + chorizo + onions + raisins + eggs + grated cheese - wrapped in caul fat (sinsal) Asado Matwa - whole pork shoulder - braised in tom sauce, chicken liver/ liver spread, soy sauce, potatoes - fabricated into thin slices Sisig - thrice cooked pork - boiled > grilled > chopped pig's face - mixed in chicken liver - traditionally with pig's brain n vinegar - garnished w/ onions, spring onions, chili peppers n calamansi Tocino - sweet, garlicky n peppery pork - pork shoulder or belly - white sugar, salt, garlic, black pepper, anatto powder/liquid Bringheng Kapampangan - savoury swedt sticky rice with coconut cream cooked in turmeric - chicken meat, carrots, shrimps, raisins, n chorizo Pancit Luglug - ver of pancit palabok - cornstarch. noodles - savory shrimp sauce - loads of toppings - tinapa, spring onions Turonnes de Casuy - spanish turron or nougat confection - honey, sugar, egg white n nuts - wrapped in edible rice paper Sanikulas - panecillos de san nicolas - arrowroot cookie - arrowroot, sugar, coconut milk n butter - mother of all philippine cookies Tibok-tibok - version of maja blanca - jelly like texture - carabao's milk n rice flour - topped with latik Exotic Betute Tagak - deep fried stuffed frog - filled with pork or minced frog meat - served with vinegar Adobong Kamaru - rice field crickets fried n cooked adobo style Calabarzon Geographic contexts southern tagalog region - cavite - laguna - batangas - rizal - quezon local tourism, proximity to NCR Calabarzon Cooking style simplicity in cooking minimal condiments straightforward cooking methods bring out natural flavors highlight local produce strong culinary identity, but simpler than their Central Luzon neighbor "kiping" - edible flower/leaves sa pahiyas festival Cavite "land of the brave" - center of revolution strong spanish influences - former port city mountainous landscape rising food scene affinity for seafood dishes - shellfish cultivation Caviteño Seafood dishes mutya ng cavite - creamy seafood stew, freshness of harvest fried lawlaw - deep fried herring, similar to tawilis, appetizer bacalao - indigenized from portuguese namesake, salted and shredded labahita/lapu-lapu pancit kawit (pancit choco en su tinta) - pancit pusit, bihon, squid ink, squid rings, scallions - acidic source: green mangoes or kamias pancit puso - bihon n miki noodles, cooked in annatto oil, pickled banana hearts, pork, green beans, carrots. adobong imus - annatto oil instead of soy sauce, aka adobong pula, pork or chicken calandracas - ham hock broth, vegetables, chicken meat and gizzard, patis Tanza (very salty), any noodles available (sotanghon) "milkless sopas" Laguna spanish word for lake bai, old capital province Laguna de Bay = Lake of Bay several natural hot n cold springs, resorts pasalubong spots, several delicacies Delicacies bibingkang laguna - rice flour, cakes, coconut milk, MACAPUNO MACAPUNO - mutated coconut monay - etymology : pan de monja, sweet dense bun, char by deep slit at center monja = monk, nun buko pie - quintessential pasalubong, flakey crust, young coconut meat espasol - rice flour, coconut meat  uraro - arrowroot cookies, shaped like flowers, texture is similar to putoseko puto biñan - puto with melted butter, condensed milk, cheese, salted egg Batangas Industrial Part of CALABARZON Reputed bravery of Batangueño Balisong - butterfly knife very recognizable accent Ingredients Kapeng barako - cultivation of liberica beans batangas beef - tapa from lemery fishes - talakitok, tulingan, tawilis Delicacies bulalo - braised beef shank, adjusted individually by patis, novelty of marrow batangas lomi - thick gravy-like sauce, excessive toppings vary from town to town, egg noodles gotong batangas - ox tripe soup, slightly sour, beef shank, other offals, garlic, ginger, annatto, not a porridge (lugaw) !! taghilaw - beef and pork offal stew, similar to bopis (usually lungs) adobo sa dilaw - cooked with turmeric or luyang dilaw in place of soy sauce. tablea tsokolate - heirloom compressed cocoa powder used for hot chocolate, batirol sinaing na tulingan - cooked with dried kamias, pieces of pork belly, vinegar, palayok maliputo - fried/grilled fish, very savory flavor, not that fishy fried tawilis - freshwater sardines, often found in taal lake Rizal named after Jose Rizal angono = art capital of the philippines duck raising/farming Delicacies Balut and penoy - fertilized duck eggs, penoy infertile fried itik - fried duck, angono and pateros kasuy - antipolo pasalubong, roasted cashews suman antipolo - malagkit, gata, wrapped in kampil/ibos, eat with muscovado or latik lihia/lye water = pampalagkit Quezon "tayabas" named after pres manuel l. quezon hidden beaches colorful festivals - pahiyas old towns, baroque churches Delicacies lucban longganisa - flavored pork meat with oregano and paprika, strong flavor of garlic and vinegar pancit habhab - miki noodles, carrots, chayote, pechay, and pork. served on a banana leaf, eaten straight to your mouth hardinera - meatloaf molded in a lianera, ground pork with menudo, sauce-like ingredients, bell pepper, pineapple, boiled egg, raisins, and cheese  pinais - shrimp cooked in coconut milk wrapped in banana leaves, steamed > grilled budin - variety of cassava cake, from tayabas yema cake - sponge cake with yema custard brons - filipino lady fingers Bicol Provinces: Camarines, Norte Camarines Sur, Albay Sorsogon, Masbate Catanduanes Historical Sites, eco- tourism, and watersports whale shark and manta rays rich volcanic soil = conductive for agriculture - coconuts, abaca, banana, coffee, and jackfruit Cooking Style flavor profile: spicy, coconut based many veg dishes chilies (sili) birds eye - labuyo green finger - siling haba coconut milk (gata) similar with laguna and quezon coconut easily grows Extraction or Gata coconut is opened, coconut meat is shredded cream (kakang gata) first squeeze = "puro" "untreated" coconut meat thick and creamy used in finishing dishes (splitting of the cream on savory dishes is desired) milk (gata) second squeeze: meat already doused with warm water or simmered thin and watery used in stewing/braising Laing taro leaves - gabi to prevent itchiness = cook it in a liquid for a long period of time simmered in coconut cream with chilies Sinantol grated santol rinds cooked in bagoong coconut milk and chillies kinunot shark meat and sting ray (pagi) cooked in coconut cream, chillies, vinegar (lessen fishiness) and malunggay leaves tilmok "pinangat" steamed/simmered crabmeat and grated mature coconut meat (niyog) wrapped in banana leaves or gabi leaves bicol express pork cooked in coconut milk with a lot of chillies named after a passenger train from manila to bicol pancit bato resembles pancit canton noodle made of wheat flour and heat dried distinct hard texture and slight smoky flavor sinapot version of maruya sliced saba banana and fried in batter not sugar coated dipped in bagoong! pili nuts prized nut in bicol chewy exterior rich buttery texture and taste Region 6 Iloilo & Negros Flavor Profile layers of subtle flavors vs strong, predominant notable ingredients ginamos - regional version of bagoong, made with shrimp or fish, drier than typical bagoong, sold in blocks (shrimps) or bottles (fish) batuan - sour fruit found in panay & negros, sour but not acidic vs calamansi , used in soups Iloilo capital panay island = one of the earliest spanish settlements outside manila dinagyan festival fresh seafood = commonly grilled spanish and chinese-influenced dishes version a batchoy hearty savory noodle soup broth flavored with ginamos ~ o loaded with pork, beef, chicharon, raw egg, and fresh egg noodles. pansit molo rich savory chicken broth made with meat-filled dumplings and shredded chicken garnished with green onions and fried garlic "pancit" = flaking dumpling wrapper biscocho twice-baked breads coated with butter and sugar galletas crispy, thin cookies round, dusted with starch vs square and thick (southern tagalog variation barquillos crispy rolled wafer, pastry Negros Bacolod - Capital City of Negros Occidental Sugar bowl of the Philippines Monocrop farming marcos regime = famine, decline in production maskara festival = used to uplift morale = city of smiles fusion of home-grown tradition and Chicken Inasal grilled skewered chicken parts in hot coals marinated in calamansi, tanglad, ginger, coconut, vinegar basted with chicken annatto oil lumpiang silay (ubod) silay city, negros occidental filling: ubod (heart of palm) with caramelized garlic sauce sold by vendors (mangulibud) sauce already tossed with the ubod, encased of wrapper cansi braised beef shanks in sour broth batwan - sour fruit agent cooked with jackfruit, lemongrass, tomatoes, garlic, onion, patis, and green finger chillies used annatto seed - gives orange color  pigeon peas KBL - KADYOS BABOY, AND LANGKA Stewed pork in sour broth batwan is used as a sour agent Piaya griddled muscavado-filled unleavened flatbread muscovsco - made from sugar cane with dark brown color and a strong molasses Napoleones two layers of puff pastry with custard filling and sugar glaze on top