Phillipines regions

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<ul><li> 1. INTERNATIONAL CUISINE TASTE OF ASIA PHILIPPINES Pearl of the Orient </li></ul><p> 2. 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.; 3. WHAT MAKES PHILIPPINES CUISINE PHILIPPINES The way we cook our Food Eating to our hearts content Ingredients Used 4. 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 5. 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. 6. 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 7. COMMON INGREDIENTS USED Ginger- Luya Tomato- Samatis Eggplant- Tarong String Beans- Utong Patola- Kabatiti Palang Sigarilyas Parya- Ampalaya HOLIDAY CELEBRATIONS Dinaklisan Festival- Panagdaklis is an ethnic way of cathing fish used by the fisherman of Currimao. Kangayedan Festival 8. 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. 9. 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 10. Pinakuffu- a fried malagkit rice Kinilnat- 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. 11. COMMON INGREDIENTS USED Coconut Milk Garlic Onion Malagkit Ludong- fish used to cook in Cagayan 12. REGION III THE 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 13. 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 14. FAMOUS DISHES Binagoongang Baboy Lechon Arroz Valenciana Sugpong Hamon Sinigang Pangat Pork Ham Goto Halo-halo Pinaupong Manok Sweet Delicacies 15. 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 16. 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 countrys wedding destination. 17. 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) 18. 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) 19. COMMON INGREDIENT USED Coconut milk Balatong- Monngo String beans Garlic Onion Ginger Ampalaya Malipato- like Ayungin Eggplant Okra 20. 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. 21. 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, 22. COMMON INGREDIENT USED Coconut Milk Chili peppers Panocha Taro, Taro Leaves, String beans Bamboo Shoots Lato Banana Blossoms Seafoods Meat Corn 23. 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 24. 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 25. 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. 26. COMMON INGREDIENT USED Seafood's Garlic Mangoes Onion Sugar Eggs Pineapple Bananas Coconut Milk Vinegar Pigs feet Chili Bangus Chicken Meat Spices Sinamak- (dip) Vinegar, Garlic and Chili 27. REGION VII CENTRAL VISAYAS HEART OF PHILIPPINES COMMERCE AND HISTORY Consist of four Province Bohol (one of the countrys 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 28. 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 29. COMMON INGREDIENT USED Coconut Sugarcane Seafood's Chicken Panocha Corn Cassava Garlic Brown sugar Sambag- Tamarind 30. 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 31. 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 32. COMMON INGREDIENT USED Rice, Glutinous rice Corn Coconut Sugar Milk Honey Raw Peanut Atsuwete Garlic, Onion, Salt, Vinegar, Pepper 33. 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 34. 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 35. COMMON INGREDIENT USED Rice, Glutinous rice Coconut Sugar Chili Seafood's Mango Garlic, Onion, Salt, Vinegar, Pepper 36. REGION X NORTHERN MINDANAO WEALTH 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 37. 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 38. COMMON INGREDIENT USED Tomatoes, Onion, Ginge...</p>