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Cristina Monaquil

The document provides information on cuisine from the Philippines. It discusses the various influences on Filipino cuisine including Spanish, Mexican, Chinese, Indian, Japanese and American. It also explains that food is often based on soy sauce or vinegar for preservation without refrigeration. The document then goes on to describe different regions of the Philippines and some of their famous local dishes as well as common ingredients.

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INTERNATIONAL CUISINE TASTE OF ASIA PHILIPPINES Pearl 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- 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
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 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.
COMMON INGREDIENTS USED Coconut Milk Garlic Onion Malagkit Ludong- fish used to cook in Cagayan
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
 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 VISAYAS HEART 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 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
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 MINDANAO SOCCSKSARGEN  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

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Phillipines regions

  • 1. INTERNATIONAL CUISINE TASTE OF ASIA PHILIPPINES Pearl of the Orient
  • 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 country’s 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  Pig’s 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 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”
  • 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, Ginger, Galic  Kalamansi juice  Ginger leaf, Tanglad Leaf, Turmeric leaf, Oregano leaf  Salt  Fresh Alimasag  Coconut Milk  Pork Liver
  • 39. 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”
  • 40. 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
  • 41. COMMON INGREDIENTS USED  Seafood's  Coconut  Corn  Malunggay  Garlic, onion, ginger  Vinegar, soy sauce  Goat meat
  • 42. REGION XII CENTRAL MINDANAO SOCCSKSARGEN  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)
  • 43. 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
  • 44. COMMON INGREDIENTS USED  Coconut  Garlic, Onion, Ginger (Duyaw)  Seafood’s  Chicken  Chili pepper  Kalawag – yellow food color  Tomatoes  Star anise  Lemon grass
  • 45. 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
  • 46. 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
  • 47. COMMON INGREDIENTS USED  Seafood’s  Coconut milk  Sugar  Glutinous Rice  Ube  Nuts  Rice
  • 48. 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
  • 49. 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
  • 50.  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
  • 51. COMMON INGREDIENTS USED  Glutinous rice  Rice  Pork  Beans  Gabi or Taro  Potato  Sweet Potato  Camote tops  Onion, Garlic  Vinegar, Hot sauce, Salt and Pepper
  • 52. 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
  • 53. 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
  • 54. COMMON INGREDIENTS USED  Agal-agal- seaweed  Ginger, Onion  Soy sauce, Vinegar  Coconut meat, Sugar  Tomatoes, Chili pepper  Seafood’s, Chicken, Beef
  • 55. 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”
  • 56.  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:
  • 57. 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
  • 58. 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
  • 59. FACTORS AFFECTING CUISINE  Climate  Weather  Availability of Ingredients in a certain region or place  Technique or Method used in cooking
  • 60. COMMON COOKERY TERMS  Sauté  Fry  Bake  Poached  Boiled  Stir fried  Blanch  Deep Fried  Steam
  • 61. HOLIDAY CELEBRATIONS  Feast of Black Nazarene  Ati-atihan  Sinulog  Panagbenga  Dinagyang  Eid-El-Fitr  Moriones Festival  Santacruzan  Carabao Festival  Pahiyas Festival  Parada ng Lechon
  • 62. 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