INTERNATIONAL CUISINETASTE OF ASIA

PHILIPPINESPearl of the Orient

PHILIPPINES “PEARL OF THE ORIENT”

Occasions are an opportunity to celebrate. Filipino Cuisine combines Spanish-Mexican, Chinese, Indian,

Japanese, and even American influences that have affected the regional cuisines of different ethnic groups in the Philippines.

Food and cooking are based on soy sauce or vinegar as both methods enable food to stay fresh without refrigeration.

FILIPINO Cuisine has gained a lot of attention, owing to the diversity of regions in its vast archipelago. From the northernmost part of the south, extending east to west, rich dishes vary in taste, texture, traditional cooking methods and even implements, the name vary depending on the region

Ritual foods are served in some remote areas. Because of American influence spoon and fork are used as

eating utensils.;

WHAT MAKES PHILIPPINES CUISINE PHILIPPINES

The way we cook our Food

Eating to our hearts content

Ingredients Used

REGION 1 “ILOCOS REGION”

Known as Ilocos region, composed of four (4) provinces; Ilocos Sur, Ilocos Norte, La Union, and Pangasinan

People are known for being Frugal (also considered as the thriftiest race in the country)

Dialect used are Ilokano, Pangalatok, and Bolinao They are known for being hardworking, brave, cheerful

and simple. It is essential for them to show “panagdayaw” (respect for

the sensitivities of others) they tend to speak about themselves in the humblest term

They value the fruit of their labor and are wise in spending the money they earned.

They are very much meticulous when it comes to clothing. It is very much important to ask permission first before

marrying their partners Most people are engaged in farming Known also as the Land of “Bagnet” (a delicious lechon

kawali dip fried meaty ribs Main product coming from theme are “tobacco” The simplicity of Ilocano cookery is its own virtue. Bitter-

flavored dishes.

FAMOUS DISHES Pinakbet Dinendeng or Inabraw Bagnet Vigan Longganisa Katuray Poqui-poqui- eggplant omellete Ar-arosip- grape seaweed Dinakdakan Sinaglao- Vigan version for Sinigang Warek-warek- Grilled pork head with liver Ararawan- Crickets cooked with tomatoes and bagoong (exotic

dish) Adobong Abuos- are mountain ant egg (exotic dish) Basi- fermented sugarcane juice Dinuguan- Dinardaraan Ilokano term

COMMON INGREDIENTS USED

Ginger- LuyaTomato- SamatisEggplant- TarongString Beans- UtongPatola- KabatitiPalang –SigarilyasParya- Ampalaya

HOLIDAY CELEBRATIONS

Dinaklisan Festival- Panagdaklis is an ethnic way of cathing fish used by the fisherman of Currimao.

Kangayedan Festival

REGION II TILAPIA CAPITAL OF THE PHILIPPINES

One of largest region in the Philippines in terms of land area, composed of five (5) provinces; Batanes,Cagayan, Isabela, Nueva Vizcaya and Quirino

Dialect used are Ilokano, Ibanag, Ivatan, Itawis, Gaddang Isabela is known as the rice granary of the North. Wide life is unique and said that “Flora and Fauna” are

Extinct.

 FAMOUS DISHES

Guinataang Alimasag (Batanes) Rice Cakes Pinakbet Pansit Cabagan Tapang baka Ginisa Nga Agurong Tuguegarao Longganisa “Tugue” Pancit Batil Patung- Batil means mix and patung means

topping

Pinakuffu- a fried malagkit riceKinilnat- an Ilokano salad made with

leaves, shoots, blossoms, or the other parts of plant are boiled and drained and dressed with bagoong.

Binignit- dessert soup made with coconut milk, tubers such as purple yam, sweet potato, jackfruit, Sago and Tapioca pearls.

 COMMON INGREDIENTS USED

Coconut MilkGarlicOnionMalagkitLudong- fish used to cook in Cagayan

REGION IIITHE RICE BASKET OF THE PHILLIPINES

Composed of Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac and Zambales

Fiesta were occasions to flaunt the of food fare. Popular dishes include Paella, Menudo, Mechado, Adobo,

and Bringhe. There is a saying that: Nung mabuluk ya gamat ing

ginawang buru, ularan de iti” (If buru maker has foul-smelling hands, his buru will become fodder for maggots)

Pampanga and Bulacan are higly reognized for its sweetened delicacies and well prepared courses.

Dialect used are Ilocano, Tagalog, Kapampangan and Zambal

Consider as the animal raising as their main industry

Fermented crabs, Fermented frogs (tugak), fried mole crickets(kamuru), Durun (grasshoppers) (exotic dishes)

Tibok-Tibok (Maja-blanca) Bringhe- special rice prepared with coconut milk and

turmeric (symbol for plenty for bride and groom) Paella Bulanglang Tidtad- the local Dinuguan (Tinumis in Kapangpangan) Buru- fermented rice Utak Babi- (pigs brain) served like omelette Sinampalukang Manok Ukoy- Shrimp Fritters Tamales- Boboto

FAMOUS DISHES

FAMOUS DISHES

Binagoongang Baboy Lechon Arroz Valenciana Sugpong Hamon Sinigang Pangat Pork Ham Goto Halo-halo Pinaupong Manok Sweet Delicacies

COMMON INGREDIENTS

Ginger Igat Palos Carabaos Milk Guava, Mango, and

Santol, Kamias Gurami- fish looks like

Tilapia Dayap Ayungin- like Maliputo in

Taal Lake Talimusak- small

appearance like Biya

Sitaw- Kamangyang Munggo- balatong Talong-Balasenas Itlog- ebun or ebon Itog na maalat- ebun

maluto Bagoong alamang- bagok Binatog na Mais- balitog Shrimps- balo-balo Pork- babi Larang berdi – Green

Chili

REGION IV “LAND OF THE NATIONAL HEROES”IV-A CALABARZON AND IV-B MIMAROPA

CALABARZON ( Cavite, Batangas, Laguna, Rizal and Quezon) MIMAROPA –( Marinduque, Occidental Mindoro,, Oriental Mindoro,

Palawan, and Romlon) Southern Tagalog; known for Fantastic beaches, Known for hot spring Known as one of the best dive spots, scuba diving Known for Moriones festival Palawan considered as the largest province of the Philippines

“known as Green Island” in relation to being eco friendly as it has been declared as nature sanctuary of the world.

Home of worlds smallest Volcano (Taal Volcano) Marinduque is known as of the country’s wedding destination.

FAMOUS DISHES Bulalo, Lechon kawali Kapeng Barako Lomi, Pancit Luglog, Pancit Puso, Pancit estacion, Pancit

habhab, Pancit buco Quesillo – Kesong Puti Buko Pie, Tamales, Buco salad Palutang – Palitaw Tinapa- one of the oldest Industry in Cavite Tochong Bangus- (Tocho-like tofu) Fideos- similar to beef mami (Sopa de Fideo-Mexican Soup) Egg Foo Yung- Chinese inspired (scramble eggs filled w/

patola and crab meat topped with brown sugar) Waknatoy- (from Rizal) meat combined w/ potatoes,

sausage, cooked in TBS (tomato-base-sauce)

Inad-ad – Ginadgad na manga Kulao- Caviteno term for tokwat-baboy Insalata Bagoong, Sinaing na Tulingan, Dinuguan or Tinumis Ginataang Pinaldok- similar to pinindot of Batangas(cooked in

coconut milk, glutinous rice, Panocha, jackfruit, sweet potato and saba banana

Sumang magkayakap Lukban Longganisa Budin- is a soft almost jelly-like cassava cake Relleno, Galantina, estofado, tinola, menudo, jardinera Tuba- native drinks Ginataang Langka (IV-B) Tinumis na Puso ng Saging (IV-B) Ginataang Gabi na may Dahon ng Balenghoy (IV-B)

COMMON INGREDIENT USED

Coconut milk Balatong- Monngo String beans Garlic Onion Ginger Ampalaya Malipato- like Ayungin Eggplant Okra

REGION-V “BICOLANDIA” “LAND OF THE COCONUT”BICOL REGION

Inhabitant are called Bicolanos Land of “Hemp” locally known as “abaca” Famous because of Mayon Volcano which is

found in Albay Naga City is the Religious center of Bicol

Region They speak Cebuano, Tagalog and Bikol They are fond of eating spicy foods, foods are

general lt spicier and richer than the other regions.

FAMOUS DISHES

Laing or Pinangat also known as Natong Bicol Express- every once choice Kinunot- dspicy appetizer, prepared with pagi or stingray meat

and kalunggay or malunggay Sinapot- banana dish also known as maruya or baduya Guinataang labong, Ginataang Puso ng Saging, Tilmok- bicolano term for coconut meat Ginataang Santol, Sigarilyas sa Gata Pancit Bato Binirubid or Pinilipit- a sweet dish, deep fried rice flour with

coconut milk glazed with brown sugar (Pilipit) Pili, and Yema azucarada,

COMMON INGREDIENT USED

Coconut Milk Chili peppers Panocha Taro, Taro Leaves, String beans Bamboo Shoots Lato Banana Blossoms Seafoods Meat Corn

REGION VI- WESTERN VISAYAS KANLURANG KABISAYAAN

“LAND OF SWEET MANGOES”

Composed of Aklan(Pina Fiber, Rambutan Center for Asia), Antique (Gemstone of the country), Capiz (Seafood Capital of the Philippines), Guimaras, (Mango Country) Iloilo (food Basket and Rice Granary of Western Visayas) and Negros Occidental (Sugarlandia)

A combination of interesting and Natural Beauty Dialect used are kiniray-a, Aklanon and Hiligaynon One of the richest regions interms of natural resouces Known also for sweet foods

FAMOUS DISHES

Baye-baye- dessert made from toasted pinipig, coconut water and grated young coconut

Binagol or Binangol- sweetened shredded gabi tuber with coconut and condensed milk then cooked in cocconut shells and wrapped in banana leaves

Bocarillo-eastern visayas made from sweetened grated coconut with eegs and milk

Budbud pilipit- glutinous rice delicacy cooked with coconut milk. (similar to suman)

Ginataang Pinipig- native dessert of fresh green pinipig cooked in coconut cream and mixed cubed gabi or taro roots, sweet potatoes, jackfruit and saba saging

Bukayo

La Paz Bachoy (Ba-Chui Pieces of meat in Chinese)- noodle soup garnish with pork innards, pork cracklings and vegetables

Pancit Molo- adaptation of Chinese wonton soup Chicken Inasal (cooked over fire)- Grilled chicken,

marinated in local herbs and spices Chicken Binakol- chicken delicacy uses young

coccnut juice as broth Piaya- Flat unleavened bread filled with mozcovado

sugar Biscocho- toasted bread covered with buttermilk (fil.

Version of Spanish bizcocho) Pinasugbo- crunchy treat, made from thinly slice

unripe bananas deep fried in brown sugar.

COMMON INGREDIENT USED

Seafood's Garlic Mangoes Onion Sugar Eggs Pineapple Bananas Coconut Milk Vinegar Pig’s feet Chili Bangus Chicken Meat Spices Sinamak- (dip) –Vinegar, Garlic and Chili

REGION VII CENTRAL VISAYASHEART OF PHILIPPINES COMMERCE AND HISTORY

Consist of four Province Bohol (one of the country’s prime travel destination), Cebu (largest and oldest city in the Philippines often called Queen City) Negros Oriental, and Siquijor (known for its mystical nature, Legend has it that the island was once underwater Spaniards named it “Isla del Fuego or Island of Fire)

Known or called Visayan; they are adventurous, happy go lucky, independent, love to go to other places, music lover

Home of the worlds-famous Chocolate Hills Home of the worlds smallest primate “Tarsier”

FAMOUS DISHES Suman sa Latik- made with glutinous rice and topped with a syrup

made from coconut milk and Panocha Tinola- meat or fish boiled with vegetables and spices Utan – tinola dish but coconut milk is added Sinugba- barbeque, Kinilaw Sea urchin, seaweed prepared as kinilaw same with Boiled

vegetables mixed with guinamos Cebu Lechon Sweet delicacies- Peanut kisses, calamay, bibingka, biko, torta,

and Broa, Binuhang gabi- stuffed taro root recipe Inday-inday-snack made of glutinous rice and coconut Kalkag- tiny shrimp, lightly salted and dried

COMMON INGREDIENT USED

Coconut Sugarcane Seafood's Chicken Panocha Corn Cassava Garlic Brown sugar Sambag- Tamarind

REGION VIII EASTERN VISAYAS“FINEST FOODS AND HIGH CLASS CUISINE”

Consists of Islands of Leyte (known for dive sites) Samar (plenly of historical sites and atural resources), and Biliran (Known to possess the clearest and sweetest tasting water)

National folkdance originated from the region Kuratsa famous culture dance among Warays, a danced

during feast celebration and special gatherding. Most of the people are music lover Region are famous for sweet tasty desserts Sweetest Honey are found in this region They offer a popular drink called “Bahalina” coconut

wine

FAMOUS DISHES

Binagol- sweetened taro pudding with nuts Chocolate moron- Variety of suman, blends with glutinous rice

with native chocolate Eggplant Paksiw Lechon (stuffed lechon), Chicaron Kalamay, Pastillas, Sundot Kulangot, Bibibngka Pinangat Balut- 17 day old ducks egg Batwan- local version of grape prune, dehydrated batwan,

sweetened and dried Bocarillo- version of bokayo or sweetened young coconut,

addition of milk and sugar as sweetener comes with variety of flavors (plain, cheese, durian, apple, lemon, peanut, and langka)

Biti- cooked rice then dried. Rice is fried then coat with sugar

COMMON INGREDIENT USED

Rice, Glutinous rice Corn Coconut Sugar Milk Honey Raw Peanut Atsuwete Garlic, Onion, Salt, Vinegar, Pepper

REGION IX“LAND OF EXOTIC MELTING POT OF ETHNIC LORE,

CULTURE AND NATURAL RESOURCES

Previously known as Western Mindanao composed of Zamboanga del Norte, Zamboanga del Sur and Zamboanga Sibugay

Consider as the eco-tourism hub of the Philippines (Northern Mindanao)

Zamboanga is noted as the Sardines Capital of the Philippines

Dialect used are Cebuano, Iloggo, Maguindanao, Boholano, Ilocano and Chavacano

Chabacano- a spanish term means “poor Taste”

FAMOUS DISHES

Curacha- mixture of giant crab, and lobster (boiled or steamed) found only in Zamboanga

Tiula Itum- Itum means black a black soup or broth usually served hot and spicy, and the hotter and spicier the better.

Adobo rice- Glutinous rice mixed with spices Curried Chicken with Coconut milk (Curry Manok Iban Talum) Sinigang, Seaweed Baked clams- clams topped with butter and garlic Green Mango con Bagon Gata- topped with bagoong blended with

coconut milk Satti- local favorite BBQ similar to Malaysian satay

COMMON INGREDIENT USED

Rice, Glutinous rice Coconut Sugar Chili Seafood's Mango Garlic, Onion, Salt, Vinegar, Pepper

REGION X NORTHERN MINDANAOWEALTH OF NATURAL RESOURCES

Composed of Camiguin, Misamis Oriental, Lanao del Norte(known for its abundant water resources), Bukidnon and Misamis Occidental

Garden of Eden of the Philippines ( Camiguin) Home the Philippine Eagle (Bukidnon) Marriage are arranged (Buya) having more than one

wife is practiced by those who can afford to support more wife. (Duay)

Cuisine has a strong Malay of influence Known for the Plantation of Pineapple

FAMOUS DISHES Roasted Suckling- commonly known as lechon Kare-kare Fish Kebabs Greaseless Peanuts- (Iligan City) Turones de Mani- finely crushed peanuts with honey (CDO

Cagayan de Oro) Sampayna- dinuguan style recipe which used dried oregano

and banana heart Sinugba- grilled pork Kinilaw- raw fish Bas-Uy- Pork and Liver with vegetables Humna na Nangka- make from unripe jackfruit instead of pork Binaki- delicacy made of grated young corn with milk and

sugar wrapped into corn husk

COMMON INGREDIENT USED

Tomatoes, Onion, Ginger, Galic Kalamansi juice Ginger leaf, Tanglad Leaf, Turmeric leaf, Oregano leaf Salt Fresh Alimasag Coconut Milk Pork Liver

REGION XI DAVAO REGION“CENTER FOR TRAVEL AND TRADE”

Southern Mindanao is composed of Compostela Valley, Davao del Norte, Davao del Sur and Davao Oriental.

Davao City is the center of travel and trade in the Southern Philippines, known for the exotic fruit 'durian', the Waling-Waling orchid, the Philippine Eagle and Mt. Apo, the highest peak in the country.

Melting pot of various culture Friendly, they share a fierce of pride in their home and

heritage. Known for its prized fruit called “Durian”

FAMOUS DISHES

Kinilaw na Tuna Sinuglaw Sinugbang Panga –grilled Tuna Jaw Sinugbang Nokus- grilled Squid Sinugbang Liempo- grilled Pork Belly Sinugbang Bihod- grilled Tuna Fish Roe (male Tuna) Sinugbang Bagaybay- grilled Tuna Fish Roe (female

Tuna) Durian, Pomelos and Mangosteen Pizinena- a goat meat (Maguindanao’s pride) Paklay – vegetables dish

COMMON INGREDIENTS USED

Seafood's Coconut Corn Malunggay Garlic, onion, ginger Vinegar, soy sauce Goat meat

REGION XII CENTRAL MINDANAOSOCCSKSARGEN

Central Mindanao is known in history as the site where the Muslim faith was introduced. It is composed of South Cotobato, Cotabato, Sultan Kudarat,Sarangani and General Santos

North Cotobato is a province with diverse, ethnic groups. It is a wildlife haven with places such as New Israel, known for its tame monkeys, Pisan Cave, which has a variety of bats and snakes, and Flortam Hot Spring, dubbed the 'Fountain of Youth' for its healing powers.

A site of the big Pineapple plantation owned by Dole Philippines(South Cotabato)

FAMOUS DISHES

Aroan- Maranao term for mudfish Piarun- (Piyar-ren) Ginat-an Manok with Duyaw and Siling Labuyo Piyaren a Manok- boil until dry Pisasawan a Manok- Prepared with coconut milk soup

also called Pisinina Bangsi Chorizo, Afritada, Buttered (Bangsi is a flying

fish) Kinilaw and Sinigang na Tuna

COMMON INGREDIENTS USED

Coconut Garlic, Onion, Ginger (Duyaw) Seafood’s Chicken Chili pepper Kalawag – yellow food color Tomatoes Star anise Lemon grass

REGION XIII CARAGA REGION“LAND OF BRAVE AND FIERCE PEOPLE)

Consist of Agusan del Norte, Agusan del Sur, Surigao del Norte and Surigao del Sur.

Caraga originated from Visayan word “kalag” soul or people and “An” meaning land

Blessed with natural features (i.e. Marine species, and exotic birds

Butuan City – Capital of Agusan Del Norte

FAMOUS DISHES

Bibingka, Galapong, Ube, Biko, Tikoy with Latik, Kalawa ube, cassava buko and Galapong ube.

Pomelo, Jackfruits, Banana, Lanzones and Durian Udong – Noodles Tamilok- exotic marine foods Daing at Manggang Hilaw with Bagoong Dried Dalag Sayongsong- delicacy mix with glutinous rice, ordinary

rice, peanuts, brown sugar and coconut milk

COMMON INGREDIENTS USED

Seafood’s Coconut milk Sugar Glutinous Rice Ube Nuts Rice

CORDILLERA ADMINISTRATIVE REGION (CAR)

Composed of Abra, Apayao, Benguet, Ifugao, Kalinga and Mountain Province

Characterized by rugged, cloud-capped mountains with pine trees, wild flowers and mountains steams and are home of the ethnic goups

Ifugao is best known for its rice terraces using their hands and woods at tool

Known for their unique musical instrument It was taboo to kill or hunt Civet Cat also called

“alimaong, musang or silay” It is important for them to pass down food knowledge

from generation to generation

FAMOUS DISHES Sabeng- a soft glutinous and salty liquid food Etag- smoked pork neck, chop, cured in salt often served

with vegetables or beans then dip in hot sauce or vinegar Pinikpikan- chicken dish with bok-choy, etag, and sayote

(prepareing it with vegetables such as ginger then it becomes a version of tinola)

Kintoman- type of rice by Itogon Tribesmen usually red but brown and black varieties also exist

Pinuneg- blood sausage made from pork and pigs innardsmix with kintoman rice, garlic, vinegar and spices all incased in pigs intestine

Exotic meat includes goat and dog in traditional dishes Patopat- sticky rice cake wrapped in banana leaves Linapet – steamed rice cake with roasted peanuts as filling

Strawberry Jam Peanut brittle Lemon meringue pie Blueberry jam Bina-0d- Pampango version of Tamales Fried Beetles – also called as abubua, kukut and abeb

cooked in vinegar and salt then fried. Roasted or boiled termites egg

COMMON INGREDIENTS USED

Glutinous rice Rice Pork Beans Gabi or Taro Potato Sweet Potato Camote tops Onion, Garlic Vinegar, Hot sauce, Salt and Pepper

AUTONOMOUS REGION IN MUSLIM MINDANAO ARMM

Consist of Lanao del Sur, Maguindanao, island of Basilan, Sulu and Tawi-Tawi

Known for the second largest and deepest lake in the Philippines “Lake of Lanao”

Rio grnde de Mindanao is the second largest river in the country

FAMOUS DISHES

Tinagtag- ground rice and sugar Spicy Satti- Bits of barbique beef on sticks topped with

curry sauce and loaded with chili. Chicken with curry powder Clamshell- Syagul- a very spicy and tasty meat or stingray cooked

with coconut milk, burned coconut grated meat Guso- seaweed or agar-agar (blanch it first then add

soy sauce, and spices) Tyula Itum- (Bulalo) very spicy soup broth beef mixed

with burned grated coconut meat that gives it blackish color

COMMON INGREDIENTS USED

Agal-agal- seaweed Ginger, Onion Soy sauce, Vinegar Coconut meat, Sugar Tomatoes, Chili pepper Seafood’s, Chicken, Beef

NATIONAL CAPITAL REGION (NCR)CAPITAL OF THE PHILIPPINES

Metro Manila icludes: Caoloocan City: face of continuing progress Las Pinas City: City famous for Bamboo Organ Makati City: the biggest city in the Philippines Malabon City: Known for the famous “Pancil Malabon” Mandaluyong City: Heart of the golden Triangle (Manila,

Makati and Quezon City) Manila City: City that is blend with cultures and flavors,

Famous for the perfect sunset in Manila Bay Marikina City: Known as the Shoe Capital of the

Philippines Muntinlupa City: Home of the residential developments

i.e. Ayala Alabang “ Emerald City of the Philippines”

Navotas: Known as the small fishing town Paranaque City: well planned city with clear lines between

residential are, commercial centers and industries, Pasay City: Center for culture and arts in the country

(Roxas Boulevard) Pasig City: boom city during 1990’s with the rise of Ortigas

Center home of many shopping mall Pateros: known for its biggest and famous industry “balut”

or ducks egg Quezon City: a busting city of commercial residential

establishment San Juan: central part of Metropolitan Manila Taguig: Considered as the next Makati “Emerging

Supernova of the Philippines” Valenzuela City:

FAMOUS DISHES

Balut, Street Foods Pancit Malabon, Lumpia Lomi, Mami, Sinigang, Bulalo Chicken Inasal, Adobo, Dinuguan Crispy Pata, Lechon, Barbeque Kare-kare, Mechado, Menudo, Aftritada, Escabeche Sweet delicacies Bicol Express, Kinilaw Laing, Pakbet Seafoods

COMMON INGREDIENT USED

Meat Chicken Seafood’s Vegetables Garlic, Onion, Ginger other seasoning and species Soy sauce, Vinegar, Patis Shrimp sauce and Shrimp Paste Chili pepper, bell pepper Coconut milk Glutinous Rice

FACTORS AFFECTING CUISINE

Climate Weather Availability of Ingredients in a certain region or place Technique or Method used in cooking

COMMON COOKERY TERMS

Sauté Fry Bake Poached Boiled Stir fried Blanch Deep Fried Steam

HOLIDAY CELEBRATIONS

Feast of Black Nazarene Ati-atihan Sinulog Panagbenga Dinagyang Eid-El-Fitr Moriones Festival Santacruzan Carabao Festival Pahiyas Festival Parada ng Lechon

TABLE MANNER & ETIQUETTE Wait to be asked several times before moving into dining

room or helping your self to food Don’t start eating until the host invites you to do so Wait to be told where to sit Meals are served family style or buffet where you serve

your self A handshake with a welcoming smile is the standard

greeting Close female friends my hug or kiss when they meet It is important to remain for the period of social

conversation at the end of the meeting Always accept any food offer of drink and foods. Women should wear a conservative suit Appearances matter and visitor should dress well