Philcuisine2

Cards (228)

  • During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting
  • Austronesians from southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
    In 3200 BCE
  • Austronesian maritime trade routes

    Enabled the exchange of cuisine and ingredients between Island Southeast Asia, South Asia, and China
  • Filipino cuisine may be confusing to some people due to it being hard to determine what actually Filipino is
  • Filipino food today has been shaped by history and society of many unique and affluent cultures
  • Influences on Filipino cuisine
    • China
    • India
    • Arabia
    • Spain
    • United States
  • Bibingka
    Rice-based delicacy analogous to the Indonesian bingka
  • Puto

    Rice-based delicacy plausibly derived from the south Indian puttu
  • Puto bumbong
    Rice-based delicacy plausibly derived from the south Indian puttu
  • Kare-kare
    Dish more popular in Luzon that could trace its origins from the Seven Years' War when the British occupied Manila for 2 years mostly with sepoys (Indian conscripts), who had to improvise Indian dishes given the lack of spices in the Philippines to make curry
  • Atchara

    Originated from the Indian achar, which was transmitted via the acar of the Indonesia, Malaysia, and Brunei
  • Nasing biringyi
    Similar to Biryani
  • The Arab influence on Filipino cuisine is relatively minor
  • Historically, Arabs influence arrived via India to Indonesia and the Philippines
  • In the earlier days, Arabs traded with Indians, who in turn traded with Southeast Asia
  • The Chinese had been trading with the inhabitants of the Philippine archipelago since the early 9th or 10th centuries
  • Soon after, the Chinese began to immigrate there in the 16th century
  • Chinese influence on Filipino cuisine

    • Pancit noodles
    • Lumpia spring rolls
    • Soy sauce
    • Black beans
    • Tofu
    • Pork
  • Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon
  • This early cultural contact with China introduced a number of staple food into Filipino cuisine, most notably toyo (soy sauce), tokwa (tofu), toge (bean sprout), and patis (fish sauce), as well as the method of stir frying and making savory soup bases
  • Many of these food items and dishes retained their original Hokkien names, such as pancit and lumpia
  • The food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias), and can be seen in dishes like arroz caldo (congee) and sinangag (fried rice)
  • The Spanish came to the Philippines and ruled its islands by 1565 until 1898
  • Filipinos began using the Spanish sofrito of tomatoes, onions, and garlic cooked in oil for their dishes
  • Many cooking customs and techniques were adapted as well as various dishes
  • Spanish colonizers and friars in the 16th century brought with them produce from the New World such as chili peppers, chocolate, corn, potatoes, tomatoes, pineapples, bell peppers, jicama, chayote, avocado, peanuts, annatto and the method of sautéing with garlic and onions
  • Chili leaves are frequently used as a cooking green
  • The Mexicans received rice, sugarcane, tamarind, coconuts, and mangoes from the Philippine soil
  • Arroz a la valenciana

    Remains largely the same in the Filipino context
  • Arroz a la cubana

    Served in the Philippines usually includes ground beef picadillo
  • Philippine longganisa
    More akin to chorizo than Spanish longaniza (in Visayan regions, it is still known as chorizo)
  • Morcon
    Likely refers to a beef roulade dish, not the bulbous specialty Spanish sausage
  • After the Spanish–American War in 1898, the United States controlled the Philippines due to the Treaty of Paris
  • US soldiers introduced Filipinos to hot dogs, hamburgers, fried chicken, and ice cream
  • They also introduced convenient foods such as spam, corned beef, instant coffee, and evaporated milk
  • Filipino cuisine continues to evolve as new techniques and styles of cooking, and ingredients find their way into the country
  • Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international dishes and fast food fare
  • However, the Filipino diet is higher in total fat, saturated fat, and cholesterol than other Asian diets
  • Ethno-linguistic groups that contribute to Filipino cuisine
    • Ilocano
    • Pangasinan
    • Kapampangan
    • Tagalog
    • Bicolano
    • Visayan (Cebuano, Hiligaynon and Waray)
    • Chavacano
    • Maranao
  • Filipino cuisine has evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences