Cuisine Focus – Filipino – Orient’s Pearl

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The evolution of Filipino cuisine can be summed up in two aspects- adaptation and culture change. From its Malay-Polynesian origins, the cuisine gradually became a style of cookery depicting Hispanic-based influences namely Latin American and Spanish. The Spanish rule, which lasted for more than 300 years, created a huge impact that it affected the beliefs, culture as well as the taste buds of Filipinos throughout the state. Moreover, it is through this period that many locals learned various cooking techniques and appreciated newly-introduced ingredients.

A Filipino meal is normally comprised of three sets- breakfast (agahan), lunch (tanghalian) and dinner (hapunan). The locals are also used to having afternoon snacks (merienda), wherein served meals are satisfying but a lot lighter as compared to lunch or dinner. Filipino food is also known for its flavor and diversity. Popular food choices can be salty, spicy, sour and sweet depending on region or place of origin. Famous dishes include pancit (stir-fried noodles), sinigang (tamarind stew) and kare-kare (vegetables and ox tail in peanut sauce). The Filipino adobo or braised pork/chicken is indeed a favorite and this delicacy varies from one place to another, due to the people’s constant innovativeness.

Filipino food is also prepared through various cooking methods. Common practices include sautéing, frying, steaming, grilling, boiling, braising and marinating. The famous Sinigang, Nilaga and Pinangat are made by means of boiling different food items, while grilling over charcoals is a popular method in cooking all types of seafood and meat.

Staples include rice, bread and noodles, with the other regions also relying on root crops and vegetables. Amongst these, the rice is considered as a prime commodity if not the most valued item, since it comprises a Filipino’s main meal. Filipino dishes are also known for its extensive use of sauces, dips and condiments. Popular choices would be fish sauce (patis), soy sauce, vinegar, fish paste (bagoong) and shrimp paste (alamang).

Ingredients Utilized in Filipino Cuisine

Meat:

Chicken, Pork, Beef, Duck, Game meats

Seafood:

Milkfish, Tilapia, Catfish, Mudfish, Grouper, Mackerel, Gindara, Blue Marlin, Tuna, Cuttlefish, Abalone, Clams, Oysters, Crabs, Prawn, Shrimps, Snails, Mussels, Squid, Seaweed

Vegetables:

Long beans, Bitter Gourd, Cabbage, Lettuce, Turnips, Carrots, Potatoes, Sweet Potatoes, Peppers, Radish, Tomatoes, Onions, Malunggay, Sweet Peas, Chickpeas, Squash

Fruits:

Mangoes, Bananas, Melon, Watermelon, Apples, Peaches, Pears, Grapes, Orange, Strawberry, Pineapple, Guava, Avocado, Papaya

Dairy:

Eggs, Milk, Cheese

Other ingredients also include nuts, coconut milk, spices, seasonings and oils.

The Philippines is an archipelago, whose islands comprise of many regions. Each region has a distinctive array of dishes, which are prepared by the locals and residents in accordance to their taste and inherent flavors. The food in itself is a celebration; ones that are mostly associated with family gatherings, fiestas and special occasions.

The Filipino people give prior importance to food as part of their belief and tradition. The celebration of fiestas and holidays are great examples of events, by which Filipinos incorporate food with culture and faith. Also, a Filipino is known for being resilient and hardworking and every Filipino dish exudes the same meaning. This resiliency often refers to the Filipino’s capacity to withstand struggles and food is a viable element in which a Filipino strives to come up with the best meals despite known borders.

For many Filipinos, food is synonymous with life and each item represents the very blessings nature tends to bring. And while many countries rely on exotic dishes as mark of their being, the Filipino cuisine signifies the people’s friendly smiles and sincere handshakes– traits that make this cuisine a precious stone if not a polished gem.

Authentic Filipino Recipes

Pork / Chicken Adobo Recipe

Recipe Source: filipinofoodrecipes.net

Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water

Methods:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Kare Kare Recipe

Recipe Source: filipinofoodrecipes.net

Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Methods:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Image Credit: filipino-food-lovers.com

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