Keep reading for FREE
Most Filipino dishes began with their creators making use of whatever ingredients they could find to create a dish
With the Philippines being an archipelagos, Filipino cuisine is highly local and regional
Filipino food is known as “one of the world’s earliest fusion cuisines,”
heavily influenced by Chinese cuisine, brought along by the traders and later by the Cantonese and immigrants from the Fujian region of China.
influenced by the cuisine of its colonizers: the Spanish, who ruled the Philippines for 300 years, the Americans, the Japanese and the British who brought along Indian workers with them .
"Adobo" refers to the technique of stewing in vinegar with peppercorns and bay leaf. The word "Adobo" could mean a host of different dishes: chicken adobo, pork adobo, squid, watercres etc
By virtue of it (Filipino food) being local, regional, seasonal and being influenced bh a number of foreign cuisines, cataloging Filipino dishes can be challenging.
Thid also means that it is difficult to truly define and sum up Filipino food in just a few sentences.
The Philippines has one of the most varied selections of vinegar in the world: coconut sap, pineapple, sugar cane, palm, and banana among others
Filipino cuisine is best enjoyed with rice. Every meal is paired with one form of rice or another; even snacks and breakfast
Filipinos could eat as many as 5-7 times a day.
Traditionally, Filipino food is best enjoyed when eaten with bare hands. This practice is called kamayan.
Filipino cuisine encourages the use of sawsawan (dipping sauce believed to make the food more appetizing & gets rid of any unwanted smells) : usually a combination of calamansi (Phil. lime), soy/fish sauce, vinegar,onions, garlic, chilies
Some unique condiments of Fil cuisine:
Food is such a big part of Filipino culture that you are usually greeted with, “Kumain ka na ba?” (Have you eaten?) and you will be served some food regardless of your answer.
The term “snacks” is simply an excuse, in reality these additional meals are just as filling as any other meal during the day.
Most Filipino street foods are deep fried, poked through with a skewer and dipped in a sauce.
fish, squid balls (deep fried ground fish/squid meat), kwek-kwek (quail eggs coated in an orange batter and deep fried) and kikiam
The most popular culinary destinations in Luzon:
Adobo - the cooking method of stewing in vinegar, peppercorns & bay leaf.
Modern versions add soy sauce but plenty of regions in Luzon don’t.
Variations (addition of):
It is believed that there are as many adobo recipes as there are islands in the Philippines. There could actually be more since every Filipino family has their own version of cooking adobo.
Sinigang is a soup soured by a sour fruit or leaf.
The meat can be pork, beef, salmon or shrimp cooked in a broth with vegetables like kang kong (swamp cabbage), radish, Chinese long beans, tomatoes, and onions.
In some areas in Luzon, sinigang double as an appetizer as they love to cook the broth very sour.
Sour fruits used:
Originating in Pampangga,“sisig” comes from an old Filipino word “sisigan,” meaning to “munch on something sour”.
The most common version is made with pig’s ears and face; boiled, then grilled, chopped and served with onions,chili,liver and calamansi.
Sisig was originally a very sour salad of various vegetables and fruits tossed together with a vinegar paste.It included souring fruits like mango and pineapple in their most sour form.
Sisig “Matua” (Matua=“old” in Pampanga) is made with pig's ears,face;liver,onions, chilis all marinated in vinegar.
One of the more humble Filipino dishes
a vegetable stew usually consists of eggplant, string beans, okra, bitter melon and squash and it is usually flavored with bagoong (strong shrimp paste or fish sauce).
"Pancit" refers to the noodles
one of the many influences of the Chinese
there are hundreds, if not thousands, of pancit varieties in the Philippines, depending on the region.
Filipinos believe that noodles represent long life so pancit is served in birthday celebrations
“Halo” - Filipino word for mix
"halo-halo" = a mix of preserved & sweetened fruits (banana,sweet potato), legumes (chickpeas,white beans) and gels (nata, kaong, jellies), sago (tapioca pearls) halayang ube (purple yam jam), w/crushed ice & evaporated milk
perfect antidote to the hot Phil. climate
"Halo-halo" = how to best eat it : to mix the ingredients
Ingredients depend on the maker
Modern versions may include a scoop of ice cream (usually ube) & slices of flan
Versions in Pampanga have as little as 3 ingredients, while a version in Cavite boasts of 12
Some of the tastiest and most iconic Filipino dishes can be found in Visayas. Lechos is regarded as the creme de la creme of all dishes and is often referenced as the food of the rich people to show the difference in the income and lifestyle of the rich and the poor.
Majority of destinations in the Visayas are islands or are located near coastlines which means fresh and affordable seafoods.
A celebration dish, found in almost every feast/party
refers to the method of cooking meat on a spit over an open flame
can refer to a whole pig/just the belly;calf,chicken
Lechon baboy/ whole roast pig-most common
Whole pig is stuffed w/ lemongrass,onions & garlic w/sea salt rubbed all over the pig to make it fragrant & flavorful
Having mastered 1)hand turning the spit & 2)moving the charcoal constantly throughout the cooking process; lechoneros could achieve even, smooth browning of skin & keep it crunchy (even after 8 hrs) while the meat inside is moist & tender
one of the Philippines’ most popular noodle soup dishes
Originated in La Paz, Iloilo City
egg noodles, beef & pork meat, liver, marrow & intestines, in a pork & beef broth w/ a hint of bagoong. Fried garlic & chicharon (fried pork rinds) are also added
Broth has rich umami flavors w/ the tender meat adding substance to the freshly made egg noodles
Batchoy is best enjoyed with puto (steamed rice flour bread) or Pan de Sal/Pan de Leche
chicken marinated in ginger to infuse the chicken with flavor, vinegar and lemongrass, skewered and then grilled over open charcoal flame for smokiness
As they are grilled, they are brushed with oil flavored with garlic and annatto seed.
“Manukan Country.” (chicken country), Bacolod - a row of Inasal restaurants
Chef’s Tip: Inasal is best enjoyed with a sawsawan (dipping sauce) made of soy sauce, vinegar, chilies, calamansi and minced garlic
this black dish of pork and pig innards -- stewed in fresh pig blood seasoned w/ garlic, onion and oregano; eaten w/ puto (rice cake) or steamed rice -- is a comfor dish for many Filipinos
From being a vegetable salad how did sisig become a meat dish?
A popular theory:
Under the US occupation in the late 1800s, American Naval Forces would throw out leftover pig parts. The Filipinos would save the discarded head and eventually made a dish out of it.
Up until 1960s, pig parts were just boiled and soaked in vinegar
Aling Lucing, a barbecue owner in Pampanga invented the modern sisig which is a thrice cooked dish, (slow)boiled, char- grilled and fried.
Jack of all people-related trades, master of none. Majored in Psychology, Customer Service Assoc for a few Years, HR Officer for 4, Manager and ESL Teacher for over 11 yrs now, an artist since birth.
MORE LIKE THIS
Ready for the next level?
Read Like a Pro
Explore the World’s
Take Your Ideas
Just press play and we take care of the words.
No Internet access? No problem. Within the mobile app, all your ideas are available, even when offline.
2 Million Stashers
Great interesting short snippets of informative articles. Highly recommended to anyone who loves information and lacks patience.
This app is LOADED with RELEVANT, HELPFUL, AND EDUCATIONAL material. It is creatively intellectual, yet minimal enough to not overstimulate and create a learning block. I am exceptionally impressed with this app!
Best app ever! You heard it right. This app has helped me get back on my quest to get things done while equipping myself with knowledge everyday.
Don’t look further if you love learning new things. A refreshing concept that provides quick ideas for busy thought leaders.
Even five minutes a day will improve your thinking. I've come across new ideas and learnt to improve existing ways to become more motivated, confident and happier.
Brilliant. It feels fresh and encouraging. So many interesting pieces of information that are just enough to absorb and apply. So happy I found this.
I have only been using it for a few days now, but I have found answers to questions I had never consciously formulated, or to problems I face everyday at work or at home. I wish I had found this earlier, highly recommended!
Great for quick bits of information and interesting ideas around whatever topics you are interested in. Visually, it looks great as well.
Read & Learn
Access to 200,000+ ideas
Access to the mobile app
Unlimited idea saving & library
Unlimited listening to ideas
Downloading & offline access
Claim Your Limited Offer
Get Deepstash Pro
75% OFF | 1-Year Pro Subscription