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