The Filipino Cuisine -The Melting Pot Of Asia

THE FAMOUS ROASTED PIG or LECHON BABOY
THE FAMOUS ROASTED PIG or LECHON BABOY
KARE-KARE or BEEF OXTAIL in PEANUT SAUCE
KARE-KARE or BEEF OXTAIL in PEANUT SAUCE
YUMMY HALO-HALO OR MIXED FRUIT S & SWEET PRESERVES IN CRUSHED ICE AND MILK
YUMMY HALO-HALO OR MIXED FRUIT S & SWEET PRESERVES IN CRUSHED ICE AND MILK
TRAVEL MAN holding a plate of RIPE MANGOES (JUNE 2010) AT HOME
TRAVEL MAN holding a plate of RIPE MANGOES (JUNE 2010) AT HOME

June 25 (Friday) World Cuisines - Southeast Asian

If you happen to visit the Philippines, my beloved country, you’ll be amazed of the food dishes that you’ll eat here. Boasting aside, the archipelago is considered the “melting pot” in Asia because of the countless world cuisines you’ll encounter at posh restaurants in many key cities in the country. Countless influences contribute to this kind of wonders in the Food World here in my place.

If you like Asian food, from Japan, South Korea, China, Singapore, Malaysia, Indonesia, Thailand, Vietnam among others, you can choose many available fast food and restaurants frolicking many cities’ thoroughfares. It’s the same with American, African and European cuisines. Name it, order it…you’ll have it here.

Rice is the main staple food and corn is the second most planted crop aside from the former the whole year round. You can still see carabaos or water buffalos being used in cultivating farmlands.

Filipino streetfoods are always the attraction at the main thoroughfares of the cities. You just have to  be careful in choosing what to eat.

 

 

 

 

Bringing You A Taste Of The Philippines c/o dcefilmsusa

Travel Man's Filipino Food Diary

 1. 1971-1978 - The first seven years of my life...There were workers sleeping in our homestead (my father was the assistant or caretaker of the hacienda). Everyday there were sumptous meals being prepared in the kitchen by several household help. I first tasted pork adobo, chicken in coconut milk, pork sinigang, chopsuey, even exotic foods like cooked  non-poisonous snake and monitor lizards.

Every time I woke up in the morning, fried rice with tuyo or dried fish with estrellado or sunny side-up egg and carabao's fresh milk tickled my palate. I was a child full of curiosity, that even accidentally eaten the siling labuyo (hot small peppers) anticipating the it's red coloring means sweet flavor.Tomato enchiladas always accompany every Filipino breakfast. Longganisa and beef tapa were also an enticing morning treat to me.

Most of our dishes in Bicol, Philippines is normally cooked with coconut milk. During fiestas, my relatives will always come and help prepare festive dishes like kare-kare or beef oxtail  in peanut sauce, mechado, menudo, afritada, igado, and of course, dinuguan.

Being a child, then, lured you to eat most of the sweets, like cassava rock n'roll, leche flan, buko salad, maja blanca, bukayo or sweetened young coconut meat.

2. 1979-1988 - I was introduced to other Filipino dishes in school cafeterias and restaurants. I became acquainted with many kinds of noodle delicacies. Rice cakes or puto with pork blood or dinuguan compliments with each other. I was appreciating the influence of  Chinese cuisine in our cooking. Pancit bihon, pancit lomi, miswa, canton  are still my favorites. I learn to use chopstick when my friends frequent the local Chinese restaurant fusing Chinese cooking into Filipino dishes.

I will not forget my favorite snack in high school, banana cake  or nilupak and of course, halo-halo!

3 1988-1999 - College and Radio days... Pancit loglog and beef bulalo or kinalas were among my usual dish for breakfast and lunch. I balanced it with chopsuey or Chinese vegetable platter. Lechon or roasted pork, lumpia and other regional dishes were my next discovery then. I began tasting other Filipino dishes due to some parties and social functions I attended as a mediaman.

4. 2000 - onwards - Working in a Filipino-Chinese fastfood chain gave me an inspiration of pursuing my other interest, in cooking. I've trained and worked as food service crew and cook trainee in  Chowking (Edsa-Taft, Pasay City, Manila). After three months, I was called to be the resident cook at the seaman's center of my first shipping company (UNLAD Ship Manning & Management, Inc.). I continued learning about food purchasing, food preparation and victualling. Almost all the recipes we cooked were Filipino dishes. Until my first contract as a seafarer in 2001. I still cook Filipino dishes onboard ship. They prefer Lutong Bahay  or Filipino Country Cooking because it helps most of the Filipino seafarers to be at home inside the ship and eases the burden of homesickness.

Filipino Businesses promoting Filipino Cuisine Worldwide

Gaining international attention, wherever there are Filipino community is the food businesses promoting Filipino cuisine at the foreign land where they're working or living.

Successful stories on Goldilocks and Jollibee Food Corporation became the word of mouth for the past decades. These Filipino-owned businesses are open to franchising, where you can buy the business name and even sell their products with your own food outlet bearing their popular names.

In the United States of America, Filipino enterpreneurs put up food business catered to Filipinos, mostly, just like other minority groups in the nation.

Transient Filipino workers, like seafarers, are most happy to see that Filipino businessmen thrive in the key cities in the US, in Canada, even in Latin Americas, Africa and Asia, to mention a few. You do not only drop by and enjoy Filipino food but also mingle with  Filipino immigrants and migrant workers.

American Adobo by Travis Kraft c/o poolboyinla

Methods on Filipino cooking

 

These are the most common terms in Filipino cooking that you should get familiar with. It is written in Tagalog/Filipino terms with corresponding explanation in English words. So, read on, fellow hubbers and interested readers.

  • "Adobo/Inadobo" − cooked in soy sauce . It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut) done more for snacks, while the former is more associated with viands.
  • "Babad/Binabad/Ibinabad" − to marinate.
  • "Banli/Binanlian/Pabanli" − blanched.
  • "Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
  • "Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).
  • "Binuro" − fermented.
  • "Busa/Pabusa" – toasted with garlic and a small quantity of cooking oil, as in adobong mani.
  • "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
  • "Guinataan/sa Gata" − cooked with coconut milk.
  • "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.
  • "Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
  • "Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
  • "Hinurno" – baked in an oven or roasted.
  • "Ihaw/Inihaw" − grilled over coals.
  • "Kinilaw" or "Kilawin" − marinated in vinegar or calamansi,along with garlic onions,ginger, tomato and pepper.
  • "Laga/Nilaga/Palaga" − boiled, sometimes with onions and black peppercorns.
  • "Nilasing" − cooked with an alcoholic beverage.
  • "Lechon/Nilechon" − roasted over a spit.
  • "Lumpia" – wrapped with an edible wrapper.
  • "Minatamis" − cooked with sugar, or with other sweeteners such as panucha (panela).
  • "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter gourd) among others and bagoong
  • "Paksiw/Pinaksiw" − cooked in vinegar.
  • "Pangat/Pinangat" − boiled in salted water with tomatoes.
  • "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
  • "Pinakuluan" – boiled.
  • "Piniato" – peanut brittle.
  • "Prito/Pinirito" − fried or deep fried. From the Spanish frito.
  • "Pasingaw" – steamed, usually with a banana leaf.
  • "Relleno/Relyeno" – stuffed.
  • " Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
  • "Sarza/Sarciado" – cooked with a thick sauce.
  • "Sinangag" – fried rice.
  • "Sigang/Sinigang" − boiled, usually with a tamarind base. Variant bases are: guava, raw mangoes, calamansi also known as calamondin, and almost any other sour fruit abundant in the locality.
  • "Tosta/Tinosta/Tostado" – toasted, as in polvoron or Mamon Tostado.
  • "Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.
  • "Totso/Totcho" – cooked with fermented black beans. The name of both a cooking method and dish.

Region 1 Main Dishes (Ilocos Region)

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BAGOONG - fermented fish sauce or bagoong. Bagoong is most abundant in the province of Pangasinan. LONGGANISA - weet fatty ground pork sausage basically fried and eaten with rice in breakfast. PINAKBET - a mixture of several vegetables such as squash, okra, eggplant, ampalaya and string beans cooked with bagoongBAGNET - Famous in Vigan, town in Ilocos, dried pork belly, deep-fried and crispy
BAGOONG - fermented fish sauce or bagoong. Bagoong is most abundant in the province of Pangasinan.
BAGOONG - fermented fish sauce or bagoong. Bagoong is most abundant in the province of Pangasinan.
LONGGANISA - weet fatty ground pork sausage basically fried and eaten with rice in breakfast.
LONGGANISA - weet fatty ground pork sausage basically fried and eaten with rice in breakfast.
PINAKBET - a mixture of several vegetables such as squash, okra, eggplant, ampalaya and string beans cooked with bagoong
PINAKBET - a mixture of several vegetables such as squash, okra, eggplant, ampalaya and string beans cooked with bagoong
BAGNET - Famous in Vigan, town in Ilocos, dried pork belly, deep-fried and crispy
BAGNET - Famous in Vigan, town in Ilocos, dried pork belly, deep-fried and crispy

Region II Main Dishes (Cagayan Valley)

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PANCIT TUGUEGARAO or BATIL PATONGPANCIT CABAGAN
PANCIT TUGUEGARAO or BATIL PATONG
PANCIT TUGUEGARAO or BATIL PATONG
PANCIT CABAGAN
PANCIT CABAGAN

Region III Main Dishes & Dessert (Central Luzon)

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KALDERETA - usually goat stewKARE-KARE - ox or cow's tail with peanut sauce and banana's heart, eggplant, string beans and cabbagePASTILLAS de LECHE - made from famous carabao's milk
KALDERETA - usually goat stew
KALDERETA - usually goat stew
KARE-KARE - ox or cow's tail with peanut sauce and banana's heart, eggplant, string beans and cabbage
KARE-KARE - ox or cow's tail with peanut sauce and banana's heart, eggplant, string beans and cabbage
PASTILLAS de LECHE - made from famous carabao's milk
PASTILLAS de LECHE - made from famous carabao's milk

Region IV-A Specialties (CALABARZON)

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ADOBONG PUTI - braised in vinegar, pepper and fish sauce or patisBatangas BULALO - pork or beef marrow is always served with Indian black riceLAMBANOG - the famed coconut wineKAPENG BARAKO (stud coffee) - pure, unadulterated dried coffee beans grounded and boiled then strained for a first class strong-flavored coffee
ADOBONG PUTI - braised in vinegar, pepper and fish sauce or patis
ADOBONG PUTI - braised in vinegar, pepper and fish sauce or patis
Batangas BULALO - pork or beef marrow is always served with Indian black rice
Batangas BULALO - pork or beef marrow is always served with Indian black rice
LAMBANOG - the famed coconut wine
LAMBANOG - the famed coconut wine
KAPENG BARAKO (stud coffee) - pure, unadulterated dried coffee beans grounded and boiled then strained for a first class strong-flavored coffee
KAPENG BARAKO (stud coffee) - pure, unadulterated dried coffee beans grounded and boiled then strained for a first class strong-flavored coffee

Region V Main Dishes (Bicol)

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BICOL EXPRESS - the famous dish or spicy pork with coconut milk and lots of green chillies and shrimp paste (bagoong)LAING - made up of dried taro leaves cooked in coconut milk and ginger or lemon grass with hot pepper and garnishing of bagoong or shrimp paste, pork or shrimpsKINUNOT - stingray meat and malunggay leaves cooked in coconut milk and green chillies with slices of onion and garlic
BICOL EXPRESS - the famous dish or spicy pork with coconut milk and lots of green chillies and shrimp paste (bagoong)
BICOL EXPRESS - the famous dish or spicy pork with coconut milk and lots of green chillies and shrimp paste (bagoong)
LAING - made up of dried taro leaves cooked in coconut milk and ginger or lemon grass with hot pepper and garnishing of bagoong or shrimp paste, pork or shrimps
LAING - made up of dried taro leaves cooked in coconut milk and ginger or lemon grass with hot pepper and garnishing of bagoong or shrimp paste, pork or shrimps
KINUNOT - stingray meat and malunggay leaves cooked in coconut milk and green chillies with slices of onion and garlic
KINUNOT - stingray meat and malunggay leaves cooked in coconut milk and green chillies with slices of onion and garlic

Region VI Dishes & Specialties (Western Visayas)

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LA PAZ BATCHOY - Most famous dish in Central Visayas.Noodles with pork, liver, innards topped with chicharon and served in pork broth boiled with onions, seasoned with guinamos and made even tastier with soy sauce and ground pepper. CHICKEN INASAL - Ilonggo adaptation of chicken barbecue uses local spiced vinegar known as sinamak as both marinade and dipCHICKEN BINAKOL - cooked with coconut water and potato, ginger, lemon grass, onions, garlic and tomatoes PANCIT MOLO - A noodle-less pancit dish from Molo district with Chinese influence in its wonton like Molo balls made with ground pork, chicken, shrimps and vegetables seasoned and wrapped in Molo wrapper served in chicken broth with chicken strips.K-B-L or Kadyos, Baboy, Langka: all-time favorite Ilonggo dish consists of kadyos beans, broiled pork and unripe langka soured with local fruit called batuan.BANDI - caramel-coated peanutsBAYE-BAYE: toasted glutinous rice mixed with sugar and young coconut meat
LA PAZ BATCHOY - Most famous dish in Central Visayas.Noodles with pork, liver, innards topped with chicharon and served in pork broth boiled with onions, seasoned with guinamos and made even tastier with soy sauce and ground pepper.
LA PAZ BATCHOY - Most famous dish in Central Visayas.Noodles with pork, liver, innards topped with chicharon and served in pork broth boiled with onions, seasoned with guinamos and made even tastier with soy sauce and ground pepper.
CHICKEN INASAL - Ilonggo adaptation of chicken barbecue uses local spiced vinegar known as sinamak as both marinade and dip
CHICKEN INASAL - Ilonggo adaptation of chicken barbecue uses local spiced vinegar known as sinamak as both marinade and dip
CHICKEN BINAKOL - cooked with coconut water and potato, ginger, lemon grass, onions, garlic and tomatoes
CHICKEN BINAKOL - cooked with coconut water and potato, ginger, lemon grass, onions, garlic and tomatoes
PANCIT MOLO - A noodle-less pancit dish from Molo district with Chinese influence in its wonton like Molo balls made with ground pork, chicken, shrimps and vegetables seasoned and wrapped in Molo wrapper served in chicken broth with chicken strips.
PANCIT MOLO - A noodle-less pancit dish from Molo district with Chinese influence in its wonton like Molo balls made with ground pork, chicken, shrimps and vegetables seasoned and wrapped in Molo wrapper served in chicken broth with chicken strips.
K-B-L or Kadyos, Baboy, Langka: all-time favorite Ilonggo dish consists of kadyos beans, broiled pork and unripe langka soured with local fruit called batuan.
K-B-L or Kadyos, Baboy, Langka: all-time favorite Ilonggo dish consists of kadyos beans, broiled pork and unripe langka soured with local fruit called batuan.
BANDI - caramel-coated peanuts
BANDI - caramel-coated peanuts
BAYE-BAYE: toasted glutinous rice mixed with sugar and young coconut meat
BAYE-BAYE: toasted glutinous rice mixed with sugar and young coconut meat

Region VII : Specialties in Central Visayas

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CUCUMBER RELISHPATA TIM - pork legs in soy sauceLECHON - Lechon prepared "Cebu style", also known as "Inasal" in Visayan, is characterized by a crispy outer skin and a moist juicy meat with unique taste from a blend of spices. DRIED MANGOGUINAMOS OR FERMENTED FISH
CUCUMBER RELISH
CUCUMBER RELISH
PATA TIM - pork legs in soy sauce
PATA TIM - pork legs in soy sauce
LECHON - Lechon prepared "Cebu style", also known as "Inasal" in Visayan, is characterized by a crispy outer skin and a moist juicy meat with unique taste from a blend of spices.
LECHON - Lechon prepared "Cebu style", also known as "Inasal" in Visayan, is characterized by a crispy outer skin and a moist juicy meat with unique taste from a blend of spices.
DRIED MANGO
DRIED MANGO
GUINAMOS OR FERMENTED FISH
GUINAMOS OR FERMENTED FISH

Region VIII Dishes (Eastern Visayas)

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BALUT - a boiled 17-day old duck's egg, a delicacy known in the PhilippinesBATWAN - dehydrated batwan, sweetened and dried;  local version of the grape prune BIBINGKA - ne of the traditional Filipino meriendas;  made of ground sticky rice ,butter and sugar with sometimes grated coconut meat as toppings. BINAGOL - a delicacy that has started and is produced in Dagami, Leyte. The cooked binagol is packaged in a pair of polished coconut shells(bagol).BITI - rice cooked well and dried. After drying, the rice is fried and coated with sugar, producing pop rice or "biti". BOCARILLO - version of Bokayo or sweetened young coconut. For Bocarillo, the producer added milk and used refined white sugar as sweetener. It comes in a variety of flavors: plain, cheese, durian, apple, lemon, peanut and langka.
BALUT - a boiled 17-day old duck's egg, a delicacy known in the Philippines
BALUT - a boiled 17-day old duck's egg, a delicacy known in the Philippines
BATWAN - dehydrated batwan, sweetened and dried;  local version of the grape prune
BATWAN - dehydrated batwan, sweetened and dried; local version of the grape prune
BIBINGKA - ne of the traditional Filipino meriendas;  made of ground sticky rice ,butter and sugar with sometimes grated coconut meat as toppings.
BIBINGKA - ne of the traditional Filipino meriendas; made of ground sticky rice ,butter and sugar with sometimes grated coconut meat as toppings.
BINAGOL - a delicacy that has started and is produced in Dagami, Leyte. The cooked binagol is packaged in a pair of polished coconut shells(bagol).
BINAGOL - a delicacy that has started and is produced in Dagami, Leyte. The cooked binagol is packaged in a pair of polished coconut shells(bagol).
BITI - rice cooked well and dried. After drying, the rice is fried and coated with sugar, producing pop rice or "biti".
BITI - rice cooked well and dried. After drying, the rice is fried and coated with sugar, producing pop rice or "biti".
BOCARILLO - version of Bokayo or sweetened young coconut. For Bocarillo, the producer added milk and used refined white sugar as sweetener. It comes in a variety of flavors: plain, cheese, durian, apple, lemon, peanut and langka.
BOCARILLO - version of Bokayo or sweetened young coconut. For Bocarillo, the producer added milk and used refined white sugar as sweetener. It comes in a variety of flavors: plain, cheese, durian, apple, lemon, peanut and langka.

Region IX: Zamboanga's Best

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ADOBO RICE - Glutinous rice is mixed with spices, coconut milk and prawns; or prepared with turmeric and pimentoCHICKEN CURRY - a popular dish in most eastern countries, is prepared in Mindanao with taro in a stinging spicy curry saucECASSAVA CAKE - boiled and grated into cakes or any other sweet pastries.
ADOBO RICE - Glutinous rice is mixed with spices, coconut milk and prawns; or prepared with turmeric and pimento
ADOBO RICE - Glutinous rice is mixed with spices, coconut milk and prawns; or prepared with turmeric and pimento
CHICKEN CURRY - a popular dish in most eastern countries, is prepared in Mindanao with taro in a stinging spicy curry saucE
CHICKEN CURRY - a popular dish in most eastern countries, is prepared in Mindanao with taro in a stinging spicy curry saucE
CASSAVA CAKE - boiled and grated into cakes or any other sweet pastries.
CASSAVA CAKE - boiled and grated into cakes or any other sweet pastries.

ARMM: Autonomous Region of Muslim Mindanao

GINATAANG MANOK - since people in Mindanao are mostly Muslims, they resort to other foods, without the pork. Favorite dish in the place and also in other parts of the Philippines
GINATAANG MANOK - since people in Mindanao are mostly Muslims, they resort to other foods, without the pork. Favorite dish in the place and also in other parts of the Philippines

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Comments 8 comments

thesailor profile image

thesailor 6 years ago from Seven Seas

Hail to all Filipino cooks. Our cuisine is really the melting pot of Asia, including our nation. We have diverse culture that trancends beyond compare. Just don't mind any hostilities; just look at the Filipino gesture of hospitality and of course the variety of food dishes you'll surely like.


habee profile image

habee 6 years ago from Georgia

Looks great - especially the halo-halo! Thumbs up!


travel_man1971 profile image

travel_man1971 6 years ago from Bicol, Philippines Author

Thanks, sailor. I know, you can cook, too. It's both a talent and skill plus the interest and perseverance to be a master in culinary arts.


travel_man1971 profile image

travel_man1971 6 years ago from Bicol, Philippines Author

Wow, habee. You'll really for more when you eat Philippine Halo-halo. Don't forget to try our pork adobo, too or lechon -roasted pig.


Ipeoney profile image

Ipeoney 5 years ago from USA

OMG you showed be the lechon! It's a picture perfect. And halo-halo.. now I'm hungry


earthbound1974 profile image

earthbound1974 5 years ago from Bicol, Philippines

WOw!!! Filipino cooking at its best! Great hub , travel man. This should win an accolade!!!


travel_man1971 profile image

travel_man1971 5 years ago from Bicol, Philippines Author

@lpeoney: Just take it one at a time. Thanks!


travel_man1971 profile image

travel_man1971 5 years ago from Bicol, Philippines Author

@earthbound: Thank you! Much appreciated.

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