MINDANAO STATE UNIVERSITY – NAAWAN

COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY

DEPARTMENT OF HOSPITALITY MANAGEMENT

CHAPTER 2: PHILIPPINE CUISINE

At the end of the discussion, the students should be able to:
① Discuss the history of Philippine cuisine
② Identify the nature and characteristics of Filipino cooking
③ Enumerate the basic ingredients and tools used in cooking
④ Identify and prepare festive foods using the basic cooking methods

FILIPINO CUISINE
 The cuisine of the Philippines and the product of the influences of many cultures like Malay,
Americans, Spanish, Chinese, Japanese and among others
 __________________ is one of the most influential since the Philippines was under the
Spanish regime for about 300 years
 Almost 80% of Filipino food traced it roots from __________________

HISTORY AND INFLUENCES

Prior to the arrival of the Spaniards the __________________
methods of cooking were introduced by neighboring
countries in Southeast Asia such as boiling, steaming and
roasting. Locally raised livestocks were commonly used as
ingredients like __________________, __________________,
__________________ and __________________.

__________________ and other practices relative to farming were introduced by the

__________________that added more and varied ingredients in the preparation of dishes:
 Dark/Light Soy Sauce  __________________
 __________________  Sesame Oil
 Mungbean Sprouts  __________________

__________________was also introduced by the Chinese as a healthy cooking method and the
preparation of savory soup bases. The use of noodles in food preparation was also introduced by the
Chinese.

Various nearby countries that traded with the Philippines brought with them some foods and
condiments used in cooking such as __________________ from Malaysia, __________________
from Thailand, __________________ from Indonesia and Malay

Spaniards brought with them tomatoes, corn, potatoes, chili peppers and introduced the method of
cooking which is __________________ with garlic and onions

CHARACTERISTICS OF PHILIPPINE CUISINE

① It is distinguished by its bold combination of __________________, __________________,
__________________ and __________________ flavors, though most dishes are typically
not heavily spiced
② It is diverse. Its is a __________________ influenced by various cuisines
③ __________________ is the stable food
④ Philippine cuisine is normally comes in a __________________ combination of tastes
⑤ Filipinos traditionally eat three (3) main meals a day: agahan/almusal (breakfast), tanghalian
(lunch), hapunan (dinner) and merienda (an afternoon snack)
⑥ __________________ is a common ingredient
⑦ Spoon and fork are utensils used in the dining table but some occasion traditionally Filipinos
use their __________________ for eating especially for dry dishes

HME 122: ASIAN CUISINE | 1

MINDANAO STATE UNIVERSITY – NAAWAN
COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
DEPARTMENT OF HOSPITALITY MANAGEMENT

REGIONAL CUISINE AND SPECIALTIES

__________________ CUISINE
• Known as the Culinary Capital of the Philippines
• Greatly influenced by __________________ styles of cooking
• Kapampangan dishes that have won over the Filipino palate across the country include its
famous __________________, morcon, menudo, caldereta, estofado, embotido, asado,
__________________, lechon, __________________, afritada, bringhi (paella), tabang
talangka (crab meat), the "tocino" or pindang and their native version of the longaniza.

FILIPINO BASIC INGREDIENTS

1. Annato Seeds (atsuete) 15. __________________
2. __________________ 16. Coriander Leaves (cilantro)
3. Bamboo Shoots 17. Eggroll Wrappers (lumpia)
4. Banana Blossom (puso ng saging) 18. Fish Sauce (patis)
5. Bean Sprouts (togue) 19. Glutinous Rice (malagkit)
6. Bitter Gourd (ampalaya) 20. Jicama (singakamas)
7. Black Beans 21. __________________
8. Cassava (kamoteng kahoy) 22. Lemongrass (tanglad)
9. Chayote (sayote) 23. Salted Eggs (itlog na maalat)
10. __________________ 24. Tamarind
11. Chilies (sili) 25. __________________
12. Chili Leaves (dahon ng sili) 26. Tofu
13. Chinese Celery (kinchay) 27. Turmeric
14. Chorizo de Bilbao 28. Vinegar

FOOD SPECIALTIES
1. Lechon 8. __________________
2. __________________ 9. Afritada
3. Tapa 10. Kare-Kare
4. Torta 11. Crispy Pata
5. Adobo 12. __________________
6. __________________ 13. Pancit
7. Mechado 14. Lumpia

PREPARATION METHODS
1. Inadobo 12. Pinakbet
2. Binabad 13. Pinaksiw
3. Binagoongan 14. Pasingaw
4. Binalot 15. Prito
5. Binuro 16. Relleno
6. Guisado 17. Tinapa
7. Ihaw 18. Sinangag
8. Kilaw 19. Sinuam
9. Nilaga 20. Tosta
10. Nilasing 21. Torta
11. Minatamis

__________________ - To cook in vinegar, oil, garlic and soy sauce

Binabad - To soak food in a marinade to make the food flavorful or make the meat tender
__________________ - To cook food with fermented dish paste
Binalot - Refers to dishes wrapped in banana leaves, pandan leaves or even aluminum foil
Binuro - Ferment. Refers to the process of salting and fermenting seafood such as small crabs,
milkfish, catfish, mudfish, eggs or vegetables
__________________ - Cooked with an alcoholic beverage like wine or beer
Pasingaw - To cook food in hot steam
__________________ - Boiled/sautéed fish or shellfish with ginger and chili pepper leaves

HME 122: ASIAN CUISINE | 2

MINDANAO STATE UNIVERSITY – NAAWAN
COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
DEPARTMENT OF HOSPITALITY MANAGEMENT

TRADITIONAL TOOLS AND EQUIPMENT

1. Kalan
2. Palayok
3. Kawa
4. Almirez
5. Sandok
6. Sianse
7. Gilingan
8. Sangkalan
9. Kudkuran
10. Pots and Molds

POPULAR DISHES
__________________ is a popular Filipino dish and cooking process in Philippine cuisine that
involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black
peppercorns, which is browned in oil, and simmered in the marinade.

__________________ is a Filipino soup or stew characterized by its sour and savory taste. It is most
often associated with tamarind, although it can use other sour fruits and leaves as the souring agent.

__________________ is a Spanish word referring to a roasted baby pig (piglet) which was still fed by
suckling its mother's milk (a suckling pig). Lechón is a popular food in Spain, the Philippines, Cuba,
Puerto Rico, the Dominican Republic, and other Spanish-speaking nations in Latin America.

__________________ or __________________ is a goat meat stew from the Philippines. Variations

of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver
paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta
sometimes includes tomato sauce.

__________________ is a Philippine stew / curry complemented with a thick savory peanut sauce.
Derived from the word Kare means curry, Kare-kare which translates curd and curry.

__________________ is a Filipino dish made from parts of pig head and chicken liver, usually
seasoned with calamansi, onions and chili peppers. It originates from the region of Pampanga in the
island of Luzon. Sisig is a staple of Kapampangan cuisine.

__________________ is a beef dish from the Philippines. It is a light colored soup that is made by
cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It
typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce.

HME 122: ASIAN CUISINE | 3

MINDANAO STATE UNIVERSITY – NAAWAN
COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
DEPARTMENT OF HOSPITALITY MANAGEMENT

RECIPE 1: RELLENONG BANGUS

(https://www.panlasangpinoymeatrecipes.com/rellenong-bangus.htm)
SERVING: 2 – 3 SERVINGS

INGREDIENTS
 2 pcs medium sized bangus milkfish  2 pcs red bell pepper chopped finely
 1 pc onion chopped finely  1/8 cup Flour
 6 cloves garlic minced  1 cup frozen green peas
 1 pc large sized carrot small cubes  4 pcs kalamansi juice extracted
 1 cup raisins  1/4 cup soy sauce
 2 pcs raw egg large  1/4 kilo ground pork
 1/8 cup oyster sauce  1 cup water for boiling the meat
 1/2 tsp. salt  cooking oil for frying
 1 tsp. Worcestershire sauce  TT salt and pepper

PROCEDURE
① Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a
knife in pounding.
② Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum
kitchen turner (sandok) through the fish neck.
③ Gently scrape down the handle between the meat and the skin. Scrape down to the tail,
going around and on the other side of the fish.
④ If you feel the meat is entirely separated from the skin, remove the handle, squeeze and
push out meat (with the big bone), starting from the tail going out through the head. This
way, you will be able to push out the whole meat without cutting an opening on the skin.
⑤ Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish
meat in a cup of water. Drain. Pick out bones. Flake meat.
⑥ Heat 1 Tbsp. of cooking oil in a frying pan and saute ground pork. Add 1 cup of water and
simmer until the liquid evaporates. Saute again until brown and set aside.
⑦ Saute garlic until brown. Add onion and saute. Add carrot and stir for 2 minutes. Stir in fish
meat, green peas, raisins, ground pork and bell pepper. Season with salt and ground pepper,
oyster sauce and Worcestershire sauce. Saute for a few minutes then turn off heat.
⑧ Transfer cooked mixture to a plate and let it cool. Then, add raw egg and flour and mix
thoroughly. Fill in mixture in bangus skin then sew the head opening with needle and thread.
⑨ Dredge the bangus in flour until well coated Fry until golden brown. Cool before slicing.
⑩ Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

HME 122: ASIAN CUISINE | 4

MINDANAO STATE UNIVERSITY – NAAWAN
COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
DEPARTMENT OF HOSPITALITY MANAGEMENT

RECIPE 2: BISTEK TAGALOG

(https://panlasangpinoy.com/bistek-tagalog-beefsteak-recipe/)
SERVING: 5 SERVINGS

INGREDIENTS
 680.39 g beef sirloin thinly sliced
 5 tablespoons soy sauce
 4 pieces calamansi or 1-piece lemon
 0.5 tsp ground black pepper
 3 cloves garlic minced
 3 pieces yellow onion sliced into rings
 4 tablespoons cooking oil
 250 g water
 TT salt

PROCEDURE
① Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1
hour. Note: marinate overnight for best result
② Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft.
Set aside
③ Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the
onions were fried for 1 minute per side. Remove from the pan. Set aside
④ Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
⑤ Pour the remaining marinade and water. Bring to a boil.
⑥ Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
⑦ Season with ground black pepper and salt as needed. Top with pan-fried onions.
⑧ Transfer to a serving plate. Serve hot.

HME 122: ASIAN CUISINE | 5

MINDANAO STATE UNIVERSITY – NAAWAN
COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY
DEPARTMENT OF HOSPITALITY MANAGEMENT

RECIPE 3: PORK BINAGOONGAN

(https://panlasangpinoy.com/pork-binagoongan-recipe/)
SERVING: 4 SERVINGS

INGREDIENTS
 1 1/2 lb. pork belly cut into cubes
 2 pieces tomato cubed
 1 piece Chinese eggplant sliced
 3 1/2 cups pork stock
 3 tablespoons white vinegar
 4 tablespoons bagoong alamang
 1 piece onion chopped
 3 cloves garlic chopped
 2 teaspoons granulated white sugar
 1/8 teaspoon ground black pepper
 3 tablespoons cooking oil

PROCEDURE
① Heat oil in a cooking pot.
② Saute onion, garlic, and tomato. Once the onion becomes soft, add the pork belly. Cook until
the belly turns light brown.
③ Add shrimp paste (bagoong alamang). Stir. Cook for 5 minutes.
④ Pour vinegar. Let the mixture boil. Stir and cook for 2 minutes.
⑤ Pour the pork stock into the pot. Cover and let boil. Adjust the heat to medium and continue
to cook for 40 minutes or until the pork gets tender. Note: add water or pork stock as
needed.
⑥ Add eggplant. Stir. Cover the pot and cook for 3 minutes.
⑦ Season with sugar and ground black pepper.
⑧ Transfer to a serving plate. Serve.

HME 122: ASIAN CUISINE | 6