Philcutog

• Filipino cuisine


  Fuses Asian and European ingredients
• Chinese trade in the 11th century

  1. Pansit (noodles)

  2. Lumpia (meat and vegetable mixture rolled in an edible flour wrapper)

  3. Siopao (steamed buns filled with meat)

  4. Siomai (a type of dumpling; meat in small wrappers and then steamed)
• First account of Filipino food (1521 Spanish expedition)


  • Pork in its sauce served in porcelain platters, roasted fish with freshly gathered ginger and rice, turtle eggs, chicken, and peacock
• Spanish colonization (1565-1898)


  1. Introduction of Western cooking methods

  2. Import of Spanish ingredients like tomatoes, annatto seeds, corn, and avocados

  3. Introduction of Mexican delicacies like tamales and barbacoa

  4. Filipino cooks were taught to prepare Spanish dishes

  5. Renaming of local dishes into Spanish: adobo, Arroz Caldo, morisqueta tostada

  6. Use of sofrito as a flavoring base – garlic, onion, and tomato
• American colonization (1898)


  1. Introduction of processed food items

  2. Use of American products as more superior to Filipino ingredients

  3. Hygienic and sanitary procedures in food preparation were taught in Home Economics Classes and practiced in Public Markets
• The Philippines' scattered islands created a sense of regional identity. These regions have distinct cultures and cuisines.
• Certain ingredients are endemic to its area. Naturally, people would use what is available to them. It led them to create dishes of their own or create a variation of an already existing dish.
• Food preparation and presentation vary between regions, towns, and households in the Philippines.
• Adobo variants


  • Chicken-pork adobo (braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf)
  • Batangas adobo (chicken, pork, and beef)
  • Iloilo adobo (with kangkong)
  • Bicol adobo (with gata and green finger chilies)
• To define Filipino food, one must understand the geography and history of the Philippines. Filipino food is influenced by the ingredients found in its islands, the history and society that introduced them, and the people who harmonize them to satisfy the Filipino palate, evolving into the Filipino cuisine known today.
• Famous Filipino cuisines and delicacies in the National Capital Region (NCR)

  • Sapin-Sapin (layered glutinous rice cake from Malabon)
  • Pancit Malabon (noodle dish with thick rice noodles, shrimp broth, shrimp, eggs, and crushed chicharon)
  • Hopia (mooncake-like pastry with mung beans, red beans, or winter melon)
  • Inutak (sticky dessert from Pateros made from glutinous rice flour and coconut milk)
  • Everlasting (oval-shaped meatloaf from Marikina)
• Famous Filipino cuisines and delicacies in the Cordillera Administrative Region (CAR)

  • Benguet: Etag (smoked pork), Pinikpikan (chicken and etag soup), Pinuneg (native sausage)
  • Ifugao: Binakle (rice cake)
  • Kalinga: Binungor (stir-fried water shells, bamboo shoots, and coconut milk), Inandila (rice dough poached in simmering water)
• Famous Filipino cuisines and delicacies in Region I - Ilocos Region

  • Ilocos Norte and Ilocos Sur: Dinengdeng (soupy vegetable dish), Poqui-poqui (eggplant dish), Papaitan (bitter soup), Bagnet (deep-fried pork belly), Vigan Longganisa, Empanada, Igado (pork innards and green peas), Pinakbet (vegetable dish)
  • La Union: Kilawing kambing (goat dish), Inkiwar (glutinous rice cake), Tupig (roasted glutinous rice)
  • Pangasinan: Puto Calasiao (rice cakes), Pigar-pigar (stir-fried beef), Binungey (glutinous rice with coconut), Burong Isda (fermented fish and rice)
• Famous Filipino cuisines and delicacies in Region II - Cagayan Valley

  • Batanes: Luñis (pork confit), Amay (mashed sweet potatoes and taro), Uved or Uvud (grated corm with meat and fish)
  • Cagayan: Pancit Batil Patong (noodle dish), Tuguegarao Longganisa
  • Isabela: Pansit Cabagan (noodle dish), Binalay (rice cake), Lechon Carnero (roasted lamb)
• Famous Filipino cuisines and delicacies in Region III - Central Luzon

  • Aurora: Suman (sweet glutinous rice)
• Lechon carajay


  Deep-fried pork
• Binalay


  Type of rice cake like suman, made from glutinous rice flour mixed with water, wrapped in banana leaves and steamed, served with sweet latik sauce
• Lechon Carnero


  Roasted lamb dish, roasted on a bamboo pole, served during fiestas
• Region III - Central Luzon

  • Food is more elaborately prepared compared to the simpler methods of Northern Luzon, provinces offer diverse cuisines and delicacies, especially Pampanga, the "Culinary Capital of the Philippines"
• Suman


  Sweet glutinous rice cooked with coconut milk, wrapped in banana leaves and steamed
• Araro


  Cookies made from arrowroot
• Pansit Marilao


  Noodle dish using thin rice noodles or bihon with palabok sauce and toppings including okoy and diced kamias
• Bringhe


  Rice cooked with turmeric, coconut milk, and chicken
• Lumlom


  Fresh fish, usually tilapia or bangus, buried in mud to ferment for a day and then cooked as paksiw
• Sinampalukang Manok

  Simple chicken soup with a tamarind broth
• Batutay


  Type of longganisa from Cabanatuan, made of beef (originally carabeef)
• Begukan Babi


  Pork cooked in shrimp paste, variation of binagoongan
• Camaru


  Exotic dish where mole crickets are cooked adobo-style, then fried
• Buro


  Fermented rice used as a side dish, best paired with grilled or fried fish
• Sisig


  Dish made from pork face sauteed with pork liver, onions, calamansi, soy sauce, and vinegar
• Pansit Puso ng Saging

  Noodle dish using miki and bihon noodles, topped with thinly sliced banana blossoms cooked in vinegar
• Pansit Istasyon


  Dish with shrimp and tinapa sauce, kalamias/kamias fruit as a souring agent and topping, uses mung bean sprouts instead of noodles
• Kesong Puti


  Soft cheese made from carabao milk
• Buko Pie


  Sweet pie filled with young coconut meat
• Kinulob na Itik


  Dish made from duck boiled with garlic and other spices for 4-5 hours, then fried
• Adobong Dilaw


  Dish made from pork or chicken stewed in garlic, vinegar, and turmeric
• Bulalo


  Dish made from cow's kneecap and shin bones boiled for long hours until the meat becomes tender
• Sinaing na Tulingan


  Small tuna mashed slightly with salt and slowly simmered in pork lard and dried kamias
• Gotong Batangas


  Dish made from beef innards and head stewed with annatto oil
• Dinilawang Kanduli sa Alagaw

  Tangy catfish soup, yellow color from annatto seeds, uses alagaw as a souring agent