Professional Documents
Culture Documents
Cul5a - Lecture-Week 11 - Filipino Cuisine PDF
Cul5a - Lecture-Week 11 - Filipino Cuisine PDF
Cul5a - Lecture-Week 11 - Filipino Cuisine PDF
FILIPINO
CUISINE
CUL5A - LECTURE:WEEK 10
LECTURE OUTLINE
03 objectives
06 culinary
signature
04 overview
07 other
of Vietnamese
specialties
cuisine
recipes for
lab
PROPERLY LIST BASIC INGREDIENTS
TECHNIQUES
SPANISH INFLUENCE:
Dried salt cod Tocino
Longganisa merienda
Steaming (tinapa)
OVERVIEW:
FILIPINO CUISINE
KEY INGREDIENTS
Milkfish (bangus)
Soy sauce
Noodles
Rice
Vinegar
Calamansi
Tamarind
One of the most important ingredients of
Tropical Asia
CULINARY SIGNATURE: Fruity tartness to soups, glazes, dips and
TAMARIND chutneys
Sold in many forms: whole pods, packed
bricks, concentrate
Filipinos: unripe pods to impart sourness
to palate-cleansing soup broths
OTHER SPECIALTIES
SINIGANG
- Soup of tamarind broth and
dark greens, served along side
rice and meat and fish dishes
OTHER SPECIALTIES
KINILAW
- Small pieces of fish
"cooked" with calamansi
or vinegar
OTHER SPECIALTIES
PANCIT
- noodles topped with
protein and vegetables
OTHER SPECIALTIES
ADOBO
- Pork or chicken braised
in vinegar, soy sauce,
garlic, black pepper and
bay leaf
OTHER SPECIALTIES
LUMPIANG SARIWA
- Soft, pale crepe filled
with shredded heart of
palm, chicken, egg,
daikon, peanuts, and
lettuce served with garlic
dipping sauce
OTHER SPECIALTIES
LECHON
- Roast suckling pig with
crisp skin, accompanied
by a dipping sauce
thickened with pork liver
OTHER SPECIALTIES
HALO-HALO
- Shaved ice drizzled with
sweetened condensed
milk and topped with
young coconut, tapioca
pearls, fresh jackfruit or
mango, red beans or
purple yan
OTHER SPECIALTIES
BIBINGKA
- Coconut rice cake
resembling custard,
sweetened with sugar and
cooked in banana leaves