NAME: RHEA C.

ALVALADEJO
COURSE, YEAR & SECTION: BSTM-2B
SUBJECT: ASIAN CUISINE
PROFESSOR: MA. SOCORRO B. APOLINARIO

Module1, lesson 1

INTRODUCTION TO ASIAN CUISINE

IV. Learning Assessment

Answer the following questions: (20 pts)

1.Name the important culinary regions in Asia.

▶The important culinary regions in Asia are China, Japan, Southeast Asia, Vietnam,
Thailand, Korea, India, Malaysia and the Philippines. China is the third largest country, in terms
of its physical size, but is ranked first in the population size. Major cuisines of China include:
Cantonese, Szechuan, Beijing, etc. Japanese cuisine is noted for each presentation. Foods and
flavors are often kept distinct and separate. Japanese cuisine makes extensive use of rice,
tofu’s, eggs, and pickles of many varieties. Southeast Asia wherein this subtropical region is rich
in fish, seafood, and a host of fruits. Cuisines throughout the region, though they share
similarities, often have a distinctive style. Stir-frying and steaming are the most common
cooking techniques. In Vietnam, fish sauce (nous mam), shrimp paste, lemongrass, mint, basil,
fiery chili peppers, and curry are widely used in Vietnamese cooking. Vietnamese reflects the
influence of France, including baguettes, pastries, and custards. Sweet and sour flavor are
typical. In Thailand, one of the most notable cuisine of Thai is curry; the color of the curry
indicates its flavor profile: green is the hottest followed by red, yellow curry gets its color from
turmeric. Other important flavors in Thai cooking include lemon grass, wild lime leaves, Thai
basil/holy basil, cilantro, red and black pepper, chiles, paprika, mint, tamarind and galangal.
Korean cuisines shows both Chinese and Japanese influences. Korean cooking includes an array
of seafood; seaweed is important as well. Vegetables are very important in Indian cuisine, and
there is a strong vegetarian tradition especially in the area where the predominant religion
discourage meat eating. Indian cooking is noted for its spices. Dairy foods are common in Indian
cooking, making this cuisine different from most other parts of Asia. Moreover, Cooking styles
in Malaysia and the Philippines reflect a number of influences. Rice and noodle dishes are
important. Fruits and vegetable play an important part in the diet and the cuisine.

2.Write down the important foods and techniques of cooking used in Asian cuisine.
 Important foods in Asian cuisine are grains, nuts and seeds, fruits, meats, poultry, and fish.
Ingredients common to many cultures in the east and southeast regions of the continent
include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy and tofu. Cooking methods
such as stir frying, steaming, and deep-frying are also common to Asian cuisines.

Common Techniques of Asian Cooking:

1. Wok/Stir frying
This is also known as cha’o and it means to quickly fry the ingredients over a higher heat than
what is used in sautéing. Using enough oil to swirl around the hot wok or pan, it can prepare
dishes such as stir-fry noodles with vegetables and seafood from Vietnam. Stir-fried dishes are
prepared by cutting foods into small pieces to shorten their cooking time and then cooking
them quickly in a special oiled pan. The food is stirred continuously as it cooks. The speed and
intensity of the heat produces dishes that are noted for their color, texture, flavor and
nutrition.

2. Steaming
Steaming is a popular Asian technique used to produced not only vegetable dishes, but also to
prepare whole fish, dumplings, and other dishes. Bamboo steamers with many tiers can be
used to cook a variety of dishes at the same time using a single source of heat.

3. Deep frying
Although many Asians cuisines are relatively low in fat, deep frying is a popular cooking
technique in some parts of Asia. In Asian cooking, this method is used for frying spring rolls,
crackers, and to give meats and seafood a crunchy exterior. Asian chefs deep fry in a wok
because there is less mess as the wok’s edges flare out to catch oil droplets. It’s easy to man
oeuvre so that the food is moved around and exposed to fresh hot oil. This keeps the oil clean
as food particles can be removed from it.

4. Simmering/Soups
Many dishes are prepared by simmering. The use of flavorful broth is a common technique to
add broth flavor and nutrition to foods. Soup is consumed as a meal on its own, as a conclusion
to a meal, or as a break fast-food. This is done through placing ingredients in low heat with
liquid so that the liquid will develop richness and flavor while the meat becomes tender. An
example is sinigang from the Philippines, a meat or seafood soup with vegetables and tamarind.

5.Stewing and Braising

Stewing and braising (similar techniques) are often accomplished in lidded clay pots. The stew
or braised cooks for a long period over a low fire to concentrate its flavors. Some dishes are
allowed to cook until they are nearly dry. Braising is done through a slow-cooking method
where the food is first browned in fat then cooked in a small amount of liquid. An example is
Chinese-style braised trotters in sweetened vinegar.
3.list the common flavors of the cuisines of Asia.

▶ The common flavors of the cuisines of Asia are sweet, sour, salty, bitter and umami, when
constructing a meal. Some cuisines emphasis bitter flavors, others sour flavors. A blend of
flavors, such as sweet and sour, maybe the signature flavor in yet other cuisines. Foods in this
area of the world are flavored with various types of chili, black pepper, cloves, and other strong
herbs and spices and often with flavored butter and ghee. Turmeric and cumin are often used
to make curries. Common meats include lamb, goat, fish, and chicken.

4.Prepare an Asian cuisine using your own idea and creativity.

Cheesy summer corn bake

Ingredients:

4 (about 760g) sweet corn cobs, husks removed

80g (1/3 cup) whole egg mayonnaise

1/2 red capsicum, deseeded, finely chopped

2 green shallots, thinly sliced

11/2 tsp caster sugar

100g (1 cup) grated mozzarella

40g (1/2 cup) grated cheddar

30g butter

1 green shallot, thinly sliced diagonally

Procedures:

Step 1

Preheat oven to 220C/200C fan forced. Use a sharp knife to cut down the length of the cob
close to the core to remove the kernels. Place the corn kernels, mayonnaise, capsicum, thinly
sliced shallot and sugar in a large bowl. Combine the mozzarella and cheddar in a separate
bowl. Add 1/2 cup of the combined cheeses to the corn mixture. Season well. Stir to combine.

Step 2
Heat the butter in a 20cm ovenproof frying pan over medium-high heat. Add the corn mixture.
Cook, stirring, for 1-2 minutes or until well combined and cheese is melted. Remove from heat
and spread evenly over base of the pan. Top with the remaining cheese. Bake for 15 minutes or
until golden and cheese is melted. Serve sprinkled with diagonally sliced shallot.

V. Enrichment Activities/Outputs
As a future Asian chef, using your own taste, idea and creativity, make your authentic
Asian recipe (own recipe) using Asian ingredients, follow the matrix given below.

Recipe Name: Cabbage Wraps Spicy Chicken

Menu Recipe Cost and Market Order

Quantity Unit Ingredients Unit Price Total Price

1 Half Chicken Php 80.00 Php 80.00
1 Whole Potato Php 20.00 Php 20.00
1 Whole Onion Php 10.00 Php 10.00
5 Pcs. Tomato Php 10.00 Php 10.00
1 Tbsp. Food color Php 5.00 Php 5.00
1 Tbsp. Black pepper Php 10.00 Php 10.00
5 Pcs. Cabbage Php 20.00 Php 20.00
1 Cup Olive oil Php 25.00 Php 25.00
1 Pack Aji-no-moto Php 6.00 Php 6.00
1 Cup Vinegar Php 10.00 Php 10.00
5 Pieces Green chili Php 15.00 Php 15.00
1 Can Dry peas Php 35.00 Php 35.00
1 Whole Garlic Php 10.00 Php 10.00
1 Tbsp. Salt Php. 2.00 Php 2.00

Total Food Cost: Php 258.00

Procedures:
Step 1. Cut the chicken into medium size.
Step 2. Slice potatoes in square shape and prepare onions, garlic, and tomatoes.
Step 3. Fried first the chicken and put it in a bowl separately.
Step 4. Sauté the onions and garlic, then add tomatoes and make sure to smash it.
Step 5. Add chicken and vinegar, then boil it until the chicken is tender.
Step 6. Add the potatoes.
Step 7. Add dry peas, green chili , food color and other seasonings according to your taste.
Step 8. Mix it until it's cooked and put in a bowl.
Step 9. Put first the piece of cabbage in your preferred container, then arrange the food
creatively.
Step 10. Lastly, served with garnish and enjoy the meal.
NAME: RHEA C. ALVALADEJO
COURSE, YEAR & SECTION: BSTM-2B
SUBJECT: ASIAN CUISINE
PROFESSOR: MA. SOCORRO B. APOLINARIO

Module3, lesson 1
Filipino Cuisine
IV. Learning Assessment

In not less than 100 words answer the following exercises. Write your answer in a piece of
paper.10 pts. Each

1.Tell something about the history and influences of the Philippine cuisine.

▶Filipino cuisine is influenced by many cultures, mainly Malay, Spanish and Chinese
cultures. More recently, influences from the United States, Germany and Japan have made
their way into Filipino cooking. Spain's culture is one of the most influential on food in the
Philippines, with around 80 percent of the food cooked. Philippine cuisine has evolved over
several centuries from its Malay roots from a cuisine of predominantly Spanish base, due to the
many Mexican and Spanish base dishes brought to the island during colonial period. It has also
received influence from Arab, Indian, Japanese and American cooking. Filipinos traditionally eat
three main meals, almusal (breakfast), tanghalian (lunch), and hapunan (dinner) plus an
afternoon snack, merienda, (another variant is menindal). Dishes range from simple meal of
fried dish and rice to rich paellas and cocidos. Popular dishes include lechon, (roasted whole
pig), longanisa (Philippine sausage), tapa (beef jerky), torta (omelet), adobo, mechado, puchero,
kare-kare, afritada, and crispy pata. The arrival of Spanish settlers brought with them chili
peppers, tomato sauce, corn and method of sauteing with garlic and onions which found their
way into Philippine cuisine. They also utilize vinegar and spices into foods to preserve them due
to lack of refrigeration local adaptation of Spanish dishes became common such as, paella, into
its Filipino version arroz valenciana, chorizo, into its local version of longganisa, escabeche and
adobo. (Connected to Spanish dish adobado), and even by way of Latin America and Mexico
which also have adobo dishes remain popular to this day.

2. Enumerate and discuss the cooking methods of the Philippine cuisine.

Cooking methods of the Philippine cuisine:

1.guisado or “gisado” sauteed with garlic, onion, and tomato. The word Guisado refers to the
method used in cooking the dish. It simply means sautéed.Ginisa means to sauté or cook in oil
with garlic, onions, or tomatoes which is what this dish is all about. Guisado is a Spanish term
that refers to braising or stewing meat with tomatoes, garlic, onions and soy sauce the Asian
guisado, anyway.
2.Pinirito “frito in Spanish” fried or deep-fried.The cooking of food in oil or fat. Pan-fried foods
are generally turned over once or twice during cooking, using tongs or a spatula.

3.Inihaw grilled over charcoal.It is one of the best means to cook fish, chicken, and meat. It is
performed by cooking directly on the heat of fire or charcoal. Lechon manok and lechon baboy
are examples of this cooking method.
4. Kinilaw or “kilawin marinated in vinegar and calamansi juice along with garlic, onions, ginger,
tomato, and peppers. But kinilaw, a lightly sweet, tart, and tangy raw seafood appetizer
prepared in every corner of the country, comes very close to epitomizing the Filipino palate.
Since it isn't cooked over heat, kinilaw is the purest expression of a fish's flavor. The less fresh
the fish, the fishier your kinilaw will taste (and smell!). Fresh fish is also much, much safer to
eat. Traditional as kinilaw is, you aren't obliged to follow any strict recipes.

5. Nilaga boiled sometimes with onion and black pepper corn. A soup dish favored, especially
during wet seasons. Among the popular dishes cooked using this method are nilagang baka,
pochero, and bulalo. It consists of boiled leg bone marrow with cartilage, meat, and a green
vegetable such as cabbage.

6.Sinigang boiled usually with tamarind base. Various bases are guava, raw mangoes,
calamansi, or calamondin, and any sour fruit abundant locally. A sinigang is marked as Filipino
comfort food. It rouses the senses because of the sourness and slight spice. Also, ingesting the
long peppers can make the body sweat, which helps it to cool especially during a humid day.

7.Pinangat boiled in salted water and tomatoes. Pinangat or Pangat is a Filipino term originating
from the verb pangat ("to cook [fish] in a broth"), it can refer to: Laing (food), also simply called
pinangat, a dish from the Bicol Region which primarily uses taro leaves and coconut
milk .Pinangat na isda, a Southern Luzon dish consisting of fish cooked in a sour broth with
tomatoes.

8.Pinaksiw cooked in vinegar, tomatoes and ginger. Paksiw is a Filipino cooking technique that
refers to various dishes that are simmered in vinegar. The method is used in the preparation of
fish or meat-based dishes which can also incorporate additional ingredients such as garlic,
vegetables, seasonings, and various spices.

9.Inadobo cooked in soy sauce, vinegar and garlic. It 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. It has occasionally been considered the unofficial national dish in the Philippines.

10.Guinataan - Cooked with coconut milk. Ginataan means to cook with coconut milk or cream.
It's the most popular cooking method in the Philippines (probably on par with adobo) because it
utilizes the most common ingredient in the entire country: coconut.
3. List down and describe the different types of Filipino meals.

Different Types of Filipino Dishes

Adobo - Adobo is a cooking technique, therefore it's also the name of a dish. As mentioned
above, it's a traditional Philippine dish, usually Adobo Chicken or Adobo Pork. Adobo is
prepared using pantry basics, like white vinegar, soy sauce, garlic, peppercorns, and bay leaves,
to create a marinade. A Philippine dish of fish or meat usually marinated in a sauce containing
vinegar and garlic, browned in fat, and simmered in the marinade. A spicy marinade used in
Latin American cuisine and usually containing vinegar, garlic, and chili peppers chipotles in
adobo.

Menudo - Menudo is a popular Filipino pork dish. It is usually served during gatherings and
fiestas. There are a lot of variations to the menudo recipe-some add hotdog slices, raisins,
chunks of pickles, and even additional seasonings that amp up the umami flavors of this pork
tomato stew. Every home, town, or province might have their own version!

Pinaupong manok - Pinaupong Manok, which means “seated chicken,” is a Filipino-style dish
steam-cooked on a bed of rock. It’s moist, tender and delicious to the bone.Pinaupong manok is
a chicken dish dry cooked in a palayok (earthenware pot) set on a sitting position placed on a
bed of rock salt lined with banana leaf. This process makes the pot acts like and oven and cooks
the chicken using its own juices, the salt in the bottom prevents the chicken from burning while
the banana leaf gives it a different aroma.

Sapin-sapin - Sapin sapin is a Filipino rice cake made from glutinous rice and coconut milk. This
delicious sapin sapin recipe is composed of layers each with a different color and flavor.
Normally, sapin-sapin is composed of 3 layers: the bottom layer is colored yellow and has the
flavor of ripe jackfruit; the middle layer is white and has the flavor of young coconut or just
plain coconut milk; the topmost layer is violet in color and has the flavor of purple yam.

Lechon - Lechon, derived from a Spanish word for roasted suckling pig is one of the most
popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with
lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit
over an open fire. It is traditionally served whole on a platter, at celebrations and festive events
such as weddings and Christmas. Once the meat is properly roasted and falls off the bone,
people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is
especially beloved.

Queso de bola - Queso de Bola is the Filipino term, from Spanish, for Edam cheese. The term
literally translates to “ball cheese.” It is a Dutch cheese in a spherical shape (usually slightly
flattened at the top and bottom) and coated with red wax. With its festive appearance, it is a
favorite at Christmas time especially as part of Noche Buena.
Pancit canton - Pancit Canton it is a type of Lo Mein or tossed noodles known as flour sticks.
This dish is often served during birthdays and special occasions to symbolize long life. It is
prepared using a variety of ingredients, which makes it look festive. There is also a combination
of different flavors that make it delicious.

Pulutan mixed - Pulutan are delicious Filipino dishes or snacks that are customarily served
whenever there’s a drinking session. They’re these tasty and filling foods packed with flavors
that Filipinos love that also helps keep down the alcohol. In this article, we’re listing some of
the most popular pulutan recipes that Filipinos love along with links to great alternatives.

Halo-halo - Halo-halo is the ultimate summertime treat. It is a layered dessert consisting of

sweetened beans, fruits, shaved ice drizzled with evaporated milk, and ice cream. Halo-halo,
also spelled haluhalo, Filipino for "mixed", is a popular cold dessert in the Philippines made up
of crushed ice, evaporated milk or condensed milk, and various ingredients including: ube,
sweetened beans, coconut strips, sago, gulaman (agar), pinipig rice, boiled taro or soft yams in
cubes, slices or portions of fruit preserves and other root crop preserves, flan, and often topped
with a scoop of ube ice cream. Halo-halo is considered to be the unofficial national dessert of
the Philippines.

Leche flan - Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top. It
resembles crème caramel and caramel custard. This delicious dessert is known throughout the
world.It has been a regular item in the menu of most restaurants because of its taste, ease in
preparation and long shelf life. It can also be added as a component to build other great tasting
dessert creations.

Kutsinta - Kutsinta (cuchinta) are Filipino steamed cakes made with flour, tapioca flour, and
brown sugar. Soft, chewy and topped with grated coconut, they’re a delicious breakfast, snack
or dessert. Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye
water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at
the same time and is best eaten with grated coconut on top.

Filipinos Typical meals:

BREAKFAST

A traditional Filipino breakfast might include pan desal (bread), kesong puti (white
cheese), champorado (chocolate rice porridge), sinangag (fried rice), meat such as tapa,
longganisa, karne norte, tocino, or fish such as daing nab angus, meaning salted and dried
milkfish; or eggs or itlog na pula (salted ducks egg). Coffee is also commonly served particularly
kapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a
strong flavor.
MERIENDA

An afternoon, snack, similar to the concept of afternoon tea, if the meal is taken close to
dinner, it is called merienda cena, and may serve instead of dinner. Filipinos have a number of
options to take with their traditional kape (coffee); breads, pan desal, ensaymada, ( buttery
cheese roll with cheese) and empanada savory pastries stuffed with meat. Rice cakes, like
kutsinta, sapin-sapin, biko, palitaw, suman, bibingka and pitsi-pitsi. Savory dishes may include
pancit canton, palabok, tokwat baboy, puto and dinuguan.

Pulutan
Originally was a snack accompanied by liquor or beer, but has found its way to Philippine
cuisine as appetizes or, in some cases, main dishes, as in the case of sisig.Deep-fried dishes such
as, chicharron that are pork rind that have been salted, dried then fried to a crisp; chichrong
bulaklak or chilak, similar to chicharong bituka, has a bulaklak or flower appearance of the dish
made mis entrees of pig intestines; chichen skin or chink that has been deep-fried until
crispy.Some grilled foods include barbecue, isaw, chicken or pig intestine, marinated and
skewered; por barbecue which is a satay marinated in a special blend; Betamax, that is salted
solidified pork blood which is skewered; adidas which is grilled or salted chicken feet.

Fiestas
Sapin-sapin, a filipino rice-based delicacy, sprinkled with crumbs latiklatik is a residoe of
coconut milk, for festive occasions, filipino band together to prepare more sophisticated dishes,
lechon a whole roasted pig, takes center stage, other dishes include hamonado, relleno,
afritada, puchero, kalderette, paella, arroz valenciana, and pancit canton. The table also have
sweets and pastries such as leche flan, ube, sapin-sapin, sorbets, and gulaman. Christmas eve,
known as noche Buena, is the most important feasts. During this occasion the star of the table
is Christmas ham, and edam cheese (queso de bola) supermarkets are laden with this dish
during the Christmas season and are popular giveaways by Filipino companies in addition to
red wine, brandy, groceries and pastries.
V. Enrichment Activity/Outputs

Instructions:
Choose and prepare at least one festive food from the Philippines. Make a video or take
pictures while preparing the activity for recording and grading purposes.

Cooking Process for Chicken Adobo