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    Asian - Lesson 2

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    Jasmine Balbin
    The document provides an overview of Filipino cuisine and its influences. It discusses how Filipino food was shaped by neighboring Malay, Spanish, Chinese, American, and other cultures. Spanish influence is most significant, introducing foods like pork and new spices. Key ingredients in Filipino cooking include vinegars, soy sauce, fish sauces, calamansi lime, garlic, ginger, and rice or potatoes to balance sour and acidic flavors. Regional differences exist but rice remains a staple alongside influences like hot peppers in certain areas.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Asian - Lesson 2

    Uploaded by

    Jasmine Balbin
    27 views23 pages
    The document provides an overview of Filipino cuisine and its influences. It discusses how Filipino food was shaped by neighboring Malay, Spanish, Chinese, American, and other cultures. Spanish influence is most significant, introducing foods like pork and new spices. Key ingredients in Filipino cooking include vinegars, soy sauce, fish sauces, calamansi lime, garlic, ginger, and rice or potatoes to balance sour and acidic flavors. Regional differences exist but rice remains a staple alongside influences like hot peppers in certain areas.

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    The document provides an overview of Filipino cuisine and its influences. It discusses how Filipino food was shaped by neighboring Malay, Spanish, Chinese, American, and other cultures. Spanish influence is most significant, introducing foods like pork and new spices. Key ingredients in Filipino cooking include vinegars, soy sauce, fish sauces, calamansi lime, garlic, ginger, and rice or potatoes to balance sour and acidic flavors. Regional differences exist but rice remains a staple alongside influences like hot peppers in certain areas.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    27 views23 pages

    Asian - Lesson 2

    Uploaded by

    Jasmine Balbin
    The document provides an overview of Filipino cuisine and its influences. It discusses how Filipino food was shaped by neighboring Malay, Spanish, Chinese, American, and other cultures. Spanish influence is most significant, introducing foods like pork and new spices. Key ingredients in Filipino cooking include vinegars, soy sauce, fish sauces, calamansi lime, garlic, ginger, and rice or potatoes to balance sour and acidic flavors. Regional differences exist but rice remains a staple alongside influences like hot peppers in certain areas.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    FILIPINO CUISINE

    LET’S DO IT!

    • WHAT CAN YOU SAY ABOUT THE PHILIPPINE


    ARCHIPELAGO?

    • HOW CAN YOU RELATE THIS PICTURE TO


    FILIPINO CUISINE?
    History of Filipino Food

    • It comes in different names such as: Filipino food,


    Pinoy food, Pagkaing Pinoy, Pinoy dishes, Filipino
    dishes, Lutong Bahay (though this is general).
    History of Filipino Food

    • Foods that are native to the Philippines (Authentic


    Filipino food)

    • Variation of foreign foods modified to suit the


    Filipino taste (e.g. Pinoy Spaghetti).
    • Our food is like us (the Filipinos),
    diverse in many ways. During the pre-
    Hispanic period, nearby countries
    (located south) like Malaysia, Brunei,
    and Indonesia influenced the manner
    of food preparation in some Southern
    Philippine islands. The use of spices
    such as curry, cumin, and paprika plus
    the method of cooking meat in
    coconut milk were just some of it.
    • During the Spanish colonization,
    Filipinos learned to eat Spanish food
    and use different kinds of spices (as
    taught during our history classes, the
    Philippines was accidentally
    discovered while Magellan was
    searching for the spice island of
    Moluccas). This was also the start of
    the spice trade between Spain, the
    Philippines, and Tidorein Maluka
    (present day Moluccas).
    • The Chinese also traded with the
    Filipinos as early as the 15th century
    (remember Quiroga in El filibusterismo?).
    This was the time when Chinese food
    was introduced. Along with the Chinese
    were other traders such as the Arabs and
    Indians which also left some influences.
    Later on, Americans came and
    introduced American food which was
    welcomed and immediately embraced by
    the Filipinos.
    FACTORS THAT
    INFLUENCE
    FILIPINO CUISINE
    • Filipino cuisine is
    influenced by many
    cultures, mainly Malay,
    Spanish and Chinese
    cultures. More recently,
    influences from the
    United States, Germany
    and Japan have made
    their way into Filipino
    cooking.
    • Spain's culture is one of the most influential on
    food in the Philippines, with around 80 percent of
    the food cooked having its roots in Spain.
    American influences, not as notable as Spain's,
    came about with the end of World War II. Canned
    food was distributed at this time and fruit cocktail
    became popular, particularly when Filipinos added
    their own ingredients, namely the jackfruit
    (langka), coconut (buko), and palm nuts (kaong).
    These ingredients game it a Filipino "flair."
    • The type and flavor of food eaten varies from area to
    area in the Philippines. The staple food in some areas is
    rice whereas in others it may be cassava. Although at
    every Filipino meal, rice is available. The Bicol people of
    the southernmost portion of Luzon and western
    Mindanao Muslims are the only groups that extensively
    use hot peppers in their cooking, although hot peppers
    are available all over the Philippines.
    • The most popular meat in the
    Philippines is pork, with beef and
    poultry following behind. In the
    areas where Islam has a strong
    following, beef and are
    consumed instead of pork, with is
    a taboo meat. As a delicacy, the
    Tagalogs and the Kapampangans
    eat frogs, although most Filipinos
    don't consume them.
    Essential Filipino
    Ingredients
    Vinegar

    • Traditionally, many dishes are


    created with rice and cider
    vinegars to add the tartness
    Filipino food is known for, but
    sugarcane, palm, and coconut
    vinegars are also used often.
    The great thing about vinegar is
    each comes with a unique flavor
    profile making it a key place in a
    recipe to add your own spin.
    Soy Sauce

    • Food needs salt,


    and soy sauce is
    one place to get it.
    Patis (Filipino Fish Sauce)

    • Made of fermented
    fish and salt, the flavor
    it lends isn’t fishy at all.
    It’s much more along
    the lines of rich umami.
    Try using it to marinade
    meats instead of
    saltwater brine.
    Bagoong (Fermented Fish Paste)

    • This fermented fish


    paste is an essential for
    the Filipino chef. It can
    be made with a variety
    of small fish, though
    shrimp is common and
    lends a signature pink
    hue to the condiment.
    Calamansi

    • This Filipino lime is a cross


    between a kumquat and a
    Key lime. This small citrusy
    fruit is very aromatic and
    adds quite a bit of (surprise!)
    acidity to any dish. It
    brightens up everything from
    drinks to pan fried noodles
    and fish.
    Garlic

    • The Filipinos love garlic


    and it is featured
    prominently in dishes
    ranging from basic
    adobo to sisig (sizzling
    pork) and pancit (fried
    noodles). Keep a bunch
    of fresh cloves on hand.
    Ginger

    • Fresh ginger adds


    zest and spice to
    many of the sour
    dishes of the
    Philippines.
    Having a root
    handy is always
    important.
    Rice or Potatoes

    • With all those acidic and


    sour sauces, there needs to
    be a bit of starch to balance
    the dish. Jasmine rice, simply
    steamed, is the foundation
    (or accompanying side) to
    many important meals, as
    are simple potatoes

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