Philippine national proverb "He who does not look back at his past plight will not reach his future."

1
Philippine national proverb "He who does not
look back at his past plight will not reach his
future."

• Brief History of Influences
• Native Ingredients
• Food Origins
• Daily Meals
• National Dishes

2
What is it?

• Filipino cuisine is distinguished by its bold
  combination of sweet, sour and salty flavors, and
  in general most dishes are not heavily spiced.
• While other Asian cuisines (e.g., Cantonese) may
  be known for a more subtle delivery and
  presentation, Filipino palates prefer a sudden
  influx of flavor i.e. pungent
• Filipino cuisine is often delivered in a single
  presentation, giving the participant a
  simultaneous visual feast, an aromatic bouquet,
  and a gustatory delight.

3
Language

• Tagalog is the language spoken by Manila the
  capital
• Filipino is inclusive of the contributions of
  languages other than Tagalog.
• National languages are Filipino and English

4
Filipino

• Filipino is the noun that refers to the
  Philippine national language and to the
  Philippine people (Filipinos)
• it is also an adjective to describe people,
  things and such from the Philippines (the other
  adjective being Philippine).
• The country itself is called the Philippines

5
History and Influences

• Approximately 7,107 islands with 2,773 named
• 90 million people and 11 million overseas
• 300 Years under Spanish Rule
• 50 years under U.S. Rule
• 180 languages, 90 Christian, 5 Muslim, 5 other
• The Philippines' major crops include rice, corn,
  sugarcane, coconut, abaca, and tobacco. Rice is
  the most important source of food along with
  corn. The coconut, mango, watermelon, and other
  native fruits are an important source of
  Philippine income.

6
Native Ingredients

• Malayo-Polynesians (indigenous people) prepared
  food by boiling, steaming or roasting.
• Cultivating rice since 3200 BC from China
  migration
• Water buffalo (kalabaw), chickens, pigs, seafood.
  In some islands snakes, lizards, insects

7
Native Ingredients

• Fruits are often used in cooking as well.
  Coconuts, coconut milk, coconut meat, tomatoes,
  tomato sauce, and bananas are usually added to
  meals.
• Abundant harvests of root crops occur all year
  round. Potatoes, carrots, taro (gabi), cassava
  (kamoteng kahoy), purple yam (ube), and sweet
  potato (kamote) are examples.
• Kamote and a certain type of plantain called saba
  can be chopped, dusted with brown sugar, fried
  and skewered, yielding kamote-cue and banana-cue
  which are popular caramelized snacks.

8
Native Ingredients

• The most common way of serving fish is having it
  salted, pan fried or deep fried, and eaten as a
  simple meal with rice and vegetables.
• It may also be cooked in a sour broth of tomatoes
  or tamarind, prepared with vegetables to make
  sinigang,
• simmered in vinegar and peppers to make paksiw,
• or roasted over hot charcoal or wood.
• Other preparations include escabeche (sweet and
  sour) or relleno (deboned and stuffed).
• Fish can be preserved by being smoked (tinapa) or
  sundried (daing). (very common)

9
Food Origins

• Philippine cuisine is Malay in origin with a
  predominantly Spanish base and has received
  varying degrees of influence from Chinese,
  American, and other Asian cuisines.
• Vinegar and spices to preserve the food due to
  lack of refrigeration
• Spanish brought chili peppers and tomatoes though
  not widely used, except for pepper leaves

10
Food Origins

• Pre-Spanish Trade with China and other Asian
  countries brought soy sauce (toyo), fish sauce
  (pastis), and noodles (pancit)

11
Filipinos traditionally eat three main meals a
day.

• agahan (breakfast),
• tanghalían (lunch)
• hapúnan (dinner),
• meriénda (afternoon snack period)

12
National Dishes

• Dishes range from a simple meal of fish, pork,
  vegetable, and rice, to paellas, and cocidos
  (stews).
• Popular dishes include
• Lechón (whole roast pork) with crispy skin. Tip,
  if buying a whole roast pig, you cut it up
  yourself, if you buy from the store and they cut
  it up, the rumor is they mix in old pieces of
  pork from another pig.

13
National Dishes

• Adobo (vinegar , garlic, soy sauce based
  dish) name derived from Spanish but nothing like
  the Spanish or Mexican adobo.
• Kare-Kare (Malaysian origins, stew from peanuts
  with oxtails. This is not spicy. The word kare
  evolved to curry )
• Sinigang (sour soup from tamarind or kalamansi
  lime)
• Pancít (as common as rice, of Chinese origins,
  Pancit Bihon (aka Bijon) is the type with which
  foreigners usually associate the word "pancít"
  very thin rice noodles fried with soy sauce and
  some citrus (kalamansi lime)and possibly with
  patis (fish sauce), and some variation of sliced
  meat and chopped vegetables. The exact Bijon
  composition depends on someone's recipe but
  usually, Chinese sausage and cabbage are the most
  basic ingredients in a pancít bihon. 11
  varieties.
• Lumpia (term derived from Chinese lunpia
  brought by Chinese immigrants, variety of names
  based on how it is served (fried, fresh),
  ingredients (hearts of palm, bananas, ground
  meat mixture), and wrappers (crepe like
  thicker, paper thin, or Chinese style)
• Others longganisa (Pilippine sausage), tapa
  (cured beef), torta (omelette)