Phil Geo
Chinese Trade in the 11* Century
- noodles; Hokkien word for "something quickly cooked."
Pansit
meat and vegetable mixture rolled in an edible flour wrapper.
lumpia
steamed buns filled with meat
siopao
a type of dumpling; meat in small wrappers and then steamed.
siomai
The 1521 expendition were led by?
Antonio Pegafetta and Ferdinand Magellan
pork in its sauce served in porcelain platters, roasted fish with freshly gathered ginger and rice, turtle eggs, chicken, and peacock
First Account of Filipino food
Mexican delicacies (a dish made with a corn-based dough mixture that is filled with various meats or beans and cheese)
Tamales
a meat dish that is traditionally slow-cooked - often in pits - with seasonings or a light broth until very tender) through the
Vice Royalty of Mexico Filipino cooks were taught to prepare Spanish dishes
Balbacoa
literally means warm rice; this congee [rice porridge] is usually enjoyed with boiled pork slices and fried tofu soaked in a vinegar mixture
Arroz caldo
a type of fried rice prepared with leftover cooked rice stir-fried with eggs, Chinese sausage, ham, shrimps, and spring onions
Morisqueta toastada
as a flavoring base - garlic, onion, and tomato
sofrito
* Introduction of processed food items
* Hygienic and sanitary procedures in food preparation were taught in Home Economics Classes and practiced in Public Markets.
1898 Start of American Colonization
In___ they braised chicken and beef together
Batangas
In____they would use kangkong (water spinach) for apan apan.
Iloilo
In ___, they use gata (coconut milk) & green finger chilles and called it Adobo sa Gata.
Bicol
This region's population comprises diverse people from different provinces and foreigners setting up businesses in the area.
NCR
This is a layered glutinous rice cake from Malabon. (NCR)
Sapin-sapin
This is a noodle dish made with thick rice noodles and shrimp broth and topped with shrimp, eggs, and crushed chicharon. Annatto oil gives the noodles a yellow color.
Pansit malabon (NCR)
This is a mooncake-like pastry. The flaky pastry is filled with mung beans, red beans, or winter melon.(NCR)
Hopia
This sticky dessert from Pateros is made from glutinous rice flour and coconut milk batter. It is called inutak because the texture and consistency of the dessert resemble a brain
Inutak
This is an oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo. This dish originated in Marikina.
Everlasting
This region is famous for its rice terraces. this region can produce strawberries, other cold-weather plants, and a variety of rice grains
CAR
It is a native delicacy made with smoked pork cured in salt. The curing process involves hanging the sliced meat, drying it under the sun, or placing it above steady smoke.
Etag in Benguet
It is a soup that consists of chicken and etag. The chicken is gently beaten with a stick before killing and cooking to create blood clots under its skin, performed by local tribes.
Pinikpikan
It is a native sausage with pork blood, minced pork, innards, and cooked rice.
Pinuneg
This rice cake is offered to their rice god, Bulol, as thanksgiving during harvest season.
Binakle in Ifugao
This is a famous exotic delicacy. Its main ingredients are agurong (stir-fried water shells) mixed with rabbong (bamboo shoots) and hot chili stewed in coconut milk. (IFUGAO)
Binungor
This rice dough is made from rice flour and water and then poached in simmering water. It is large, thick, and shaped like a tongue. It is topped with latik (curdled coconut cream) and crushed nuts. IFugao
Inandila
is a soupy vegetable dish containing eggplants, sponge gourd, lima beans, Baguio beans, and malunggay pods stewed with bagoong in Ilocos Norte and Ilocos Sur
Dinengdeng
It is an eggplant dish with tomatoes and eggs.
Poqui-poqui
It is a very bitter soup containing innards and bile, which is responsible for its bitter taste.
Papaitan
It is a deep-fried pork belly.
Bagnet
This is a popular recado-style longganisa in locos with a strong garlic flavor.
Vigan Longganisa
Similar to the Spanish empanada, this contains eggs, bean sprouts, and longganisa wrapped in orange flour dough. The dough gets its orange pigment from annatto seeds.
empanada
This dish is made with pork innards mixed with green peas.
Igado
It is a vegetable dish containing squash, bitter melon, eggplants, okra, and long beans sauteed with bagoong (a condiment made of fermented fish or shrimp paste).
Pinakbet
These are small, bite-sized rice cakes made from fermented semi-glutinous rice. These are named after the town of Calasiao.
Puto Calasiao
This is a popular street food in Dagupan. It is made from thinly sliced sirloin beef, stir-fried with onions and cabbage.
Pigar-pigar
This is made from glutinous rice with coconut extract cooked in bamboo over a fire.
Binugney
This is a side dish made with fermented freshwater fish and half-cooked rice.
Burong isda
This dish contains goat skin and meat seasoned with vinegar or sukang lloko. in La Union
Kilawing kambing
This is a glutinous rice cake native to the province.
Inkiwar
This is made from glutinous rice batter, wrapped in banana leaves, then roasted over charcoal.
Tupig
is a pork confit dish (cooked and preserved in fat). Cuisine from Batanes
Luñis
It is an Ivatan delicacy made from mashed sweet potatoes and taro. Batanes
Amay
It is made of finely-grated corm (found at the base of a banana plant's trunk) mixed with ground meat (beef or pork) and minced fish. It is also the Ivatan's version of meatballs. Batanes
Uved
miki and vermicelli noodles are sautéed together with vegetables. Scrambled eggs are put on top, hence the name "batil" (beat the egg) and "patong" (put on top).
Pansit Batil Patong
This type of longganisa (also known as Ybanag Longganisa) contains lean meat and garlic, then flavored with vinegar.
Tuguegarao Longganisa
This pansit is stir-fried with soy sauce and then topped with lechon carajay (deep-fried pork), vegetables, and quail eggs. Isabela
Pancit Cabagan
is a type of rice cake like suman. Glutinous rice flour is mixed with water to make rice dough, which will then be wrapped in banana leaves and steamed. Once cooked, this is served with sweet latik sauce.
Binalay
This is a roasted lamb dish. Like a roast pig, lechon carnero is roasted on a bamboo pole. It is served during fiestas. Isabela
Lechon Carnero
It is a sweet glutinous rice cooked with coconut milk and then wrapped in banana leaves before steaming. Auroa
Suman
These cookies are made from arrowroot. Bataan
Araro
This noodle dish uses thin rice noodles or bihon with palabok sauce (a Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs) and toppings including okoy (shrimp fritters) and diced kamias.
Pancit Marilao
This is rice cooked with turmeric, coconut milk, and chicken. The turmeric gives the rice a yellow color. Bulacan
Bringhe
Fresh fish, usually tilapia or bangus, is buried in mud to ferment for a day and then cooked as paksiw (a Filipino cooking style, cooked and simmered in vinegar).
Lumlum
This is a simple chicken soup with a tamarind broth. Nueva Ecija
Sinampalokang manom
This is a type of longganisa from Cabanatuan. It is named after the police's batuta (baton) because it used to be just as long. It is made of beef but was originally made from carabeef (buffalo meat).
Batutay
This is pork cooked in shrimp paste. It is also a variation of the binagoongan dish (a Filipino cooking method where meat or veggies are cooked with "bagoong," sometimes called "alamang" (fermented shrimp paste).
Begukan babi
This is an exotic dish where mole crickets are cooked adobo-style and then fried. Pampangga
Camaru
It is made from fermented rice and used as a side dish. It is best paired with grilled or fried fish.
Buro
This dish is made from pork face sauteed with pork liver, onions, calamansi, soy sauce, and vinegar.
Sisig
This is a noodle dish where miki and bihon noodles are used. Instead of calamansi, thinly sliced banana blossoms cooked in vinegar are used as a topping.
Pansit puso ng saging
This dish is named after the train station in Tanza, where it was sold. It has a shrimp and trung bean serfs) sae use, with kalanias karmias fruita a souring agent and topping, Instead of noodles. Cavite
pansit istasyon
This is a soft cheese made from carabao milk.
Laguna
Kesong puti
is a sweet pie filled with young coconut meat.(Laguna)
Buko pie
It is a dish made from duck boiled with garlic and other spices for 4-5 hours, then fried. Laguna
Kinulob na itik
This dish is made from pork or chicken stewed in garlic, vinegar, and turmeric, giving it its yellow pigment. Batangas
Adobong dilaw
This is a cow's kneecap and shin bones boiled for long hours until the meat becomes tender. Batangas
Bulalo
These are small tuna mashed slightly with salt and slowly simmered in pork lard and dried kamias.
Sinaing na tulingan
This dish is made from beef innards and head stewed with annatto oil.
Gutong Batanggas
This is a tangy catfish soup. The yellow color of the soup comes from annatto seeds. Alagaw, an endemic plant, is used as a souring agent.
Dinilawang kanduli sa alagaw
It is a type of rice cake considered a popular Filipino merienda (light afternoon snack). Bibingka is usually served with latik (toasted coconut milk curd). This delicacy is known in Cainta, especially in a food products store called Aling Kika's.
Bibingka
This is a Rizlocal version of paella in Angono, Rizal. It has lechon kawali (crispy deep-fried pork), fried chicken, crispy squid, fish, salted eggs, broiled and fried veggies, and choice rice (sticky, binagoongan, garlic, seafood, black, and plain).
Minaluto
These are small sausages made reddish with paminton or pimiento powder and flavored with oregano.
Longganisang Lucban
It is a local noodle dish in Lucban. Sugarcane vinegar is drizzled on top before eating. It got its name because of how locals eat it: holding the banana leaf liner towards their mouth and slurping the noodles. This action is called "habhab."
Pansit habhab
It is the local term for cassava cake. It is made of baked cassava, coconut, sugar, and margarine, topped with cheese. It is popular that almost all visitors in the province buy it as pasalubong on their way back home.
Budin