CHAPTER 3 NATIVE INGREDIENTS “A good recipe is as good as the chef that cooks it”. xix ceste Learning Goals: At the end of this course, the students can: ‘4 Discover the different local dishes in the Philippines. Understand why it’s important to explore the background of native ingredients ang its multiple influences. % Identify and utilize seasonal ingredients in the Philippine Regional Cuisine Introduction Most Filipino dishes began with their creators making use of whatever ingredients they could find (usually within a 1-2 mile radius) and creating a dish from those ingredients. Philippine cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes. Kalamansi is the more known of those ingredients, it is a fruit that belongs to the genus citrus. It is mostly used due to the sourness it gives to a dish. Another is the Tabon-tabon, a tropical fruit which were used by pre-colonial Filipinos as anti-bacterial ingredient especially in Kinilaw dishes. The country also cultivates different type of nuts and one of them is the Pili nut, which the Philippines is the only known edible exporter of. It is usually made as 2 merienda or is incorporated in other desserts to enhance the flavor due to the milky texture it gives off as it melts in the mouth. Tultul, a type of rock salt is another ingredient made only in Guimaras whom most use it to sprinkle on cooked rice to serve as a viand. The salt is an assortment of reeds, twigs and small pieces of bamboo carried to the shore by the sea tide where PHILIPPINE REGIONAL CUISINE 20 Scanned with CamScannerthey have been soaked in seawater for some time and is then burned in large quantities while continually being doused with salt water on a daily basis. Basics of Food from the Philippines pripsqviaetomephiippines.ph/ericles/history-culturephiippines-food-quide 4. Most Filipino dishes are named for cooking techniques and not specific ingredients or dishes. For example, the dish adobo refers to the technique of stewing in vinegar with peppercorns and bay leaf. This means saying adobo could mean a host of different dishes. When ordering, it's better to be more specific like chicken pork adobo or adobong pusit (squid adobo). 2. Unlike the rest of Southeast Asia, Filipino food is rarely spicy. Instead, most Filipino dishes are a combination of salty, sour, sweet and bitter. Most of the spicy dishes are found in just 2 main regions, the province of Bicol and in the Muslim areas of Mindanao 3. Among the flavors, sourness is the most prevalent in Filipino food. Filipinos draw sour flavors from 3 main sources, fruits, leaves and fermentation. 4. The Philippines has one of the most varied selections of vinegar in the world. Varieties include coconut sap, pineapple, sugar cane, palm, and banana among others. 5. The cuisine is best enjoyed with rice. Filipinos enjoy each and every meal with one form of rice or another, even snacks and breakfast. Garlic rice in the Philippines 6. Filipinos could eat as much as 5-7 times a day. Early breakfast, breakfast, morning snack, lunch, afternoon snack, dinner, and pulutan (small bites while drinking beer or hard liquor). a PHILIPPINE REGIONAL CUISINE Scanned with CamScanner7. Filipino cuisine encourages the use of sawsawan or dipping sauces. This is usually a combination of calamansi (Philippine lime), soy sauce, vinegar, fish sauce, onions, garlic and chilies. 8. Traditionally, Filipino food is best enjoyed using hands in place of utensils. This practice is called kamayan. 9. Filipino cuisine employs some unique condiments, including banana catsup, bagoong or guinamos and buro. Banana catsup was developed in light of the unavailability of tomatoes and is used to enhance a lot of fried dishes. Bagoong is fermented shrimp or fish paste and its strong pungent flavors are used to complement some of the milder tasting dishes like grilled squid or Kare Kare (ox tail peanut stew). Buro, meanwhile, is rice fermented with shrimp or fish and is a great complement to fried fish or raw greens like mustard leaves. 10. Food is such a big part of Filipino culture that you are usually greeted with, “Kumain ka na ba?” (Have you eaten?) and regardless of your answer, the host will usually still bring you food, especially if you visit someone's home. An Introduction to Filipino Dishes Filipino cuisine, as explained above, is both regional and local. What this means is there are literally thousands of dishes to try which, even with accomplished gourmands, is a tall order. This is why culinary and food tours in the Philippines are popular for travelers, especially first-time visitors. Here are a few from each of the 3 major regions to get you started. Take note that a lot of these dishes are now available beyond the regions or provinces they are known for. Luzon Dishes Cuisine in Luzon vary based on the regions but they all are easily identified by the ingredients that are local to each destination. The most popular culinary destinations in PHILIPPINE REGIONAL CUISINE 2 Scanned with CamScannerLuzon are Pampanga or the Culinary Capital of the Philippines that serves a mix of savory dishes. The Bicol region is known for spicy foods that infuse coconut milk. Here are some of the most notable dishes that you can try in this part of the country. Adobo Filipino Pork Adobo Usually, among the first to be mentioned when talking about Filipino food, adobo refers to the cooking method of stewing in vinegar, peppercorns and bay leaf. Most of the modern versions add soy sauce but there are plenty of regions in Luzon alone that don’t add soy sauce. The most common things cooked adobo style are pork, chicken (or both together), squid and even vegetables, and these are easily available throughout the country. The earthiness of the bay leaf and peppercorns play well with the brightness of the vinegar and it makes for a hearty lunch or dinner. Variations include the addition of turmeric in the Batangas, fish sauce in the Cavite version, coconut milk sometimes found in the Bicol region, annatto seeds in Iloilo or even pineapple in some homes. Adobo can come with the braising liquid as a sauce or with the braising liquid reduced until it's almost a glaze. The running joke is that there are as many adobo recipes as there are islands in the Philippines (over 7000) but actually, there could be more since almost every Filipino family has an adobo recipe they treasure. Chef's Tip: Adobo is best enjoyed with rice and it is also lovely with some freshness to cut through the richness like fresh sliced tomatoes, jicama or green mangoes. ee Fy PHILIPPINE REGIONAL CUISINE Scanned with CamScannerSinigang Sinigang refers to a soup soured by asour fruit or leaf. Usually, sinigang can be pork, beef, salmon or shrimp cooked in a broth with vegetables like kang kong (swamp cabbage), radish, Chinese long beans, tomatoes, and onions. As for the souring agent, the use of sour fruits largely depends on seasons. Most of Manila and Luzon use tamarind or kamias, while Pampanga uses guava. Meanwhile, to the south in lloilo, Visayas they use libas to sour the broth. Most areas in Luzon love to cook the broth very sour, which makes it an excellent mouthwatering appetizer. Chef's Tip: Locals enjoy sinigang also wit of fish sauce and calamansi to dip the meat, seafood and veggies in. | a ice, and some create a dipping sauce | Sisig Pork Sisig with Rice It has become one of the most popular dishes in Filipino cuisine, with versions of it being served internationally to rave reviews. Sisig, which originated in Pampanga, has undergone quite an evolution through the years and that has left it as one of the most misunderstood dishes. The word “sisig” comes from an old Filipino word “sisigan,” which translates as to “munch on something sour”. Early indications are that the first version of sisig could be a sour salad of chopped vegetables, onions and chili. Sisig “Matua” (meaning “old” in Pampanga) is a dish of pig's ears and face (maskara) with liver, onions, chilis all marinated in vinegar. PHILIPPINE REGIONAL CUISINE 24 Scanned with CamScannerThe most commonly enjoyed version of sisig, however, features pig's ears and face and are boiled and then grilled, chopped and served with onions, chili, liver and calamansi on a sizzling platter. The dish is a celebration of the interplay of the pork’s richness with the brightness of calamansi and it is a wonderful celebration of textures of both tender and crunchy meat. Meanwhile, modern interpretations have utilized chicken, squid or even milkfish as a main protein while some have added egg to the dish. Chef's Tip: Sisig was actually first considered a pulutan (something to eat while drinking) but now it is also enjoyed with rice. Whatever the occasion, though, it is still best enjoyed with beer. Pinakbet/Pakbet One of the more humble Filipino dishes, pakbet, is a vegetable stew that usually consists of eggplant, string beans, okra, bitter melon and squash and it is usually flavored with bagoong (strong shrimp paste or fish sauce). As with all Filipino dishes, other vegetables may be substituted and depending on the region. Pinakbet can be a stew which you can easily find in almost every province or it can have a more soupy quality like the ones from Northern regions like Ilocos and Pangasinan. With its humble ingredients, the dish is considered less glamourous, but millions of Filipino homes enjoy pinakbet with the interplay of salty, sweet and bitter flavors mixed in with the umami from the shrimp paste. Chef's Tip: The addition of crunchy pork on top of the pinakbet makes it a more luxurious dish. 25 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerPancit Filipino Pancit Pancit refers to noodles and it is one of the many dishes influenced by the trades with the Chinese early in Philippine history. Like the adobo, there are hundreds, if not thousands, of pancit varieties in the Philippines, depending on the region. The most common would be the Pancit Canton, egg noodles stir fried with vegetables and meat, flavored with soy sauce and/or oyster sauce. Pancit Bihon (rice noodles), Cha Misua (angel hair flour noodles) or Pancit Sotanghon (vermicelli) are similar versions using different noodles as base. Other well-loved varieties include the Pancit Malabon and Pancit Luglog/Palabok which are rice noodles served with a rich anatto tinted sauce with shrimps and pork cracklings and the Lomi, thick egg noodles cooked with meat, shrimp and vegetables in thickened broth. Just like the Chinese, a lot of Filipinos believe that noodles represent long life and so pancit is served in almost every birthday celebration. Chef's Tip: Whatever pancit variety you’re enjoying, the dish always gets better with a splash of calamansi juice to brighten up the flavors. Meanwhile, Pancit Habhab, a version from Quezon is best enjoyed with vinegar and eaten with no utensils! Laing One of the more iconic dishes in the Southern @ Luzon region of Bicol, Laing is stewed taro leaves cooked with pork, shrimp, chilies and coconut milk. The intense heat of the labuyo chilies is mellowed by the coconut milk and the taro leaves that are dried first before being stewed is made even richer PHILIPPINE REGIONAL CUISINE 26 Scanned with CamScannerwith the addition of the pork. Pieces of cooked taro root may also be added to make the dish more substantial. Chef's Tip: As with most Filipino dishes, Laing is best enjoyed with rice and it makes a great tag team with some grilled pork belly. Halo-halo Halo Halo with Ube ice cream “Halo” is the Filipino word for mix and as the name preserved and sweetened fruits, legumes and gels served with crushed ice and usually, evaporated milk. Halo-halo could also refer to how to best eat this dish as you are expected to mix all the ingredients up as you enjoy them. Debating the exact ingredients of Halo-halo can lead to ecaoverey but it really depends on the maker. Most versions would have multiple sweetened fruits or legumes like saba (cardava bananas), sweet potato, chickpeas, white beans, nata de coco (coconut gel), kaong (sugar palm), sago (tapioca pearls), halayang and ube (purple yam jam). Modern versions also include a scoop of ice cream (usually ube flavored). Some popular versions in Pampanga have as little as three ingredients underneath the ice while a version in Cavite boasts of 12. Whatever the number of ingredients, Halo-halo is an excellent mixture of sweetness and creaminess and never fails to be the perfect antidote to harshly hot Philippine summers. Chef's Tip: Make sure to mix the ice quickly as the warm Philippine weather can melt the crushed ice into one large, unwieldy piece. 7 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerVisayas Dishes Some of the tastiest and most iconic Filipino dishes can be found in Visayas. When, you think of lechon or roasted whole pig, Cebu's lechon comes to mind as the best in the country. The majority of destinations in Visayas are islands or are located near coastlines, that's why fresh seafood in this island region is also a must-try. Check out the most iconic dishes in this part of the Philippines: Lechon Acelebration dish, lechon is found on almost every feast and party in the Philippines. Lechon refers to the method of cooking meat on a spit over an open flame, so it can refer to a whole pig or just the belly, calf, goat or even chicken. The most common version enjoyed by Filipinos remains to be Lechon Baboy or whole roast pig. While a lot of countries do whole roast pigs, Filipino masters called “Lechoneros”, have mastered the art of cooking them. Mastering both hand turning the spit and moving the charcoal constantly throughout the cooking process, they are able to achieve an even, smooth browning of the skin, giving it a beautiful caramel colored sheen and keeping it crunchy (even 8 hours after they are cooked) while the meat inside is moist and tender. There are many regions that boast of making delicious lechon but the lechons from Cebu are enjoying the most publicity now, and with good reason. Whole pigs have heaping amounts of lemongrass, onions and garlic sewn into the belly with sea salt rubbed all over the pig, making it a fragrant and flavorful dish that does not need any sauce. If one absolutely has to insist, it can be enjoyed with a spicy vinegar dipping sauce. Chef's Tip: Outside of the pig, many regions in Visayas (and Mindanao) do Lechon Karnero (whole roasted lamb) which is also best enjoyed without sauce. PHILIPPINE REGIONAL CUISINE 28 Scanned with CamScannerBatchoy Batchoy is one of the Philippines’ most popular WV noodle soup dishes that features egg noodles, beef and pork meat, liver, marrow and intestines, in a pork and beef broth with a hint of guinamos (shrimp paste). As if that’s not rich enough, fried garlic and chicharon (fried pork tinds) are added. The broth is an exercise in rich umami flavors with >" the tender meat adding substance to the freshly made egg noodles. Naturally, the best place to try batchoy is in its birthplace, Iloilo, particularly in La Paz. Chef's Tip: Batchoy is best enjoyed with puto (steamed rice flour bread) or breads like Pan de Sal or Pan de Leche Inasal Chicken Inasal with brown rice and atchara The most popular version of Inasal is chicken marinated in ginger, vinegar and lemongrass, skewered and then grilled over open flame. As they are grilled, they are brushed with oil flavored with garlic and annatto seed. With inasal places, you can enjoy not only the traditional meat of paa (thigh and leg) or petso (breast and By wing), but also the other pee eucing the baticolon The vinegar ginger marinade infuses the chicken with lots of flavor and the smokiness that is imparted by the charcoal flame make this dish more flavorful than normal grilled chicken. Bacolod is the ultimate place for inasal lovers as they even have a row of inasal restaurants affectionately called, “Manukan Country.” (chicken country). 28 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerChef's Tip: Inasal is best enjoyed by making a sawsawan (dipping sauce) which can be a combination of soy sauce, vinegar, chilies, calamansi and minced garlic, SuToKil SuToKil is actually not just one dish but three dishes that are usually enjoyed together. “Su” or “Sugba" refers to grilled and it's usually a grilled whole fish or other seafood like scallops or shrimps. “To” or “Tola/Tinola” refers to a ginger soup, in this case a ginger and fish soup, and “Kil” or “Kilawin/Kinilaw” refers to raw seafood marinated in vinegar and citrus. Together, they give the diner 3 different ways to enjoy fresh seafood, giving them 3 vastly different textures and flavor profiles. Numerous places in Cebu still specialize in serving only SuToKil. Chef's Tip: While places specializing in SuToKil are a little bit harder to find now, | most places serving Filipino food in the Visayas region, especially those near the water, would have all three dishes that can be ordered separately. | Mindanao Dishes Another island region in the Philippines blessed with access to the freshest seafood is Mindanao. Because of its close proximity to other Southeast Asian countries like Malaysia and Indonesia, dishes in Mindanao are also influenced by their cuisine. Here are some must-try dishes when you're in Mindanao: Inihaw na Panga Grilled tuna collar Inihaw na panga refers to grilled tuna collars and it has become a staple in Mindanao, particularly in Davao, where most Filipino grill restaurants have it on the menu. While a lot of the Philippine tuna meat is sold internationally, a lot of the collars remain in the country and locals have taken quite a liking to them. PHILIPPINE REGIONAL CUISINE 30 Scanned with CamScannerGrilled simply with maybe just a splash of calamansi and a touch of salt. The meat from the tuna collar is much more flavorful and moist than regular tuna meat and the additional smokiness from charcoal flame makes the meat even more delicious. Chef's Tip: Panga is best enjoyed with a cold local beer and lively conversation. Piyanggang Manok Although a little harder to find, chicken stewed with blackened coconut meat and a condiment called palapa (ginger, chilies and sakurab) until tender and then grilled, is worth the adventure. : Intense flavors from the chilies and ginger penetrate the chicken while the burnt coconut surprisingly helps bring out the natural sweetness of the chicken. ke a Chef's Tip: This is an indigenous Filipino dish that is mostly enjoyed by the numerous Muslim tribes in Mindanao but there are now restaurants in Metro Davao, Zamboanga and even Quiapo in Manila that serve this. Sinuglaw One of the most curious pairings in Filipino cuisine, Sinuglaw is a combination of grilled pork (sinugba) and raw marinated fish (Kinilaw). The smokiness of the grilled pork belly combines well with the sour vinegar marinade of the fish, cutting into the pork’s richness. The dish, which is widely enjoyed in Davao, also has interesting textures from the cooked pork, raw fish and vegetables like raw cucumbers and radishes. Ei PHILIPPINE REGIONAL CUISINE Scanned with CamScannerChef's Tip: The addition of sea salt makes the flavors pop up even more and it — adds more texture. Barbecue Unlike its American counterpart, barbecue in the Philippines is meat, usually marinated pork or chicken, skewered on sticks and grilled over charcoal. While marinades may differ depending on the chef, it usually consists of lemon lime soda, soy sauce, banana catsup and calamansi. The same marinade is also used to baste the meat as they are cooking. Served in night markets in provinces like Davao and Tagum, it is one of those dishes that would be sweet, salty, sour, spicy and bitter all at the same time, making it easily one of the favorite dishes of many. Chef's Tip: Barbecue is best enjoyed with atcharang papaya (pickled raw papaya) to cut into the richness of the meat. WATCH THIS VIDEO! D) ss Z Priipine Delicacies ayn Kapampangen lon ‘Mukha Chef Jam Melehor lca cptlel he cum Ange Cy i Pargage ba PHILIPPINE REGIONAL CUISINE 32 Scanned with CamScannerCHAPTER 4 LUZON CUISINE “If you're a happy person around food, you can be a professional chef. It's fueled by passion’. -Rabveer Brar Learning Goals: At the end of this course, the students can: * Explore the different cuisine in Luzon. & Learn the cooking methods and techniques in Luzon. %& Appreciate the art of preparing the food. Introduction Philippine cuisine is unique to the Filipinos. It ranges from appetizing to savory and exotic. The country, being an archipelago, is divided into three main islands namely Luzon, Visayas, and Mindanao. You can find almost all the world cuisines in the Philippines—but with a twist. Its taste is made suited to the Filipino palate. Actually, every region in the country has their own version of certain dishes despite having specialties that are unique to their «The Igorot prefer roasted meats, particularly carabao area. But in this article, we will first discuss about the — meat, goat meat, and venison. | Northern Luzon cuisine, which everyone, locals and | foreigners alike, has always loved. Luzonese cuisine | | + llocanos, from the rugged locos region, | boast of a diet heavy in boiled or steamed) ‘vegetables and freshwater fish, but they are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. llocanos often ‘season boiled vegetables with bagoong monamon (fermented anchovy paste) to produce pinakbet. Local specialties include the soft white larvae of ants and “jumping salad” of tiny live shrimp. PHILIPPINE REGIONAL CUISINE ¥ Isabela is known for Pancit Cabagan of Cabagan, Inatata & Binallay of llagan Y City are rice cakes prepared year-round in the city and both famous delicacies specially during the lenten season. Y Cagayan for its famous Carabao Milk Candy in the town Alcala and Tuguegarao City for Pancit Batil Patung and Buko Roll. Scanned with CamScannerDue to its mild, sub-tropical climate, J i Baguio, along with the outlying oThe town of Calasiao in mountainous regions, is renowned for its Pangasinan is known for produce. Temperate-zone fruits and ii vegetables (strawberries being a notable its p uto, a type of steamed example) which would otherwise wilt in rice cake. | lower regions are grown there. It is also ry ; known for a snack called sundot- - kulangot which literally means "poke the booger." It's actually a sticky kind of sweet made from milled glutinous rice flour mixed with molasses, and served inside pitogo shells, and with a stick to “poke” its sticky substance with. Kapampangan cuisine makes use of all the produce in the region available to the native cook. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), calderetang kambing (savory goat stew), and tocino (sweetened cured pork). Combining pork cheeks and __ offal, Kapampangans make sisig. Southern Luzon cuisine is heavily influenced by the products available to each respective provinces. For instance, Bicol, Laguna, and Rizal are abundant in coconut produce, so you will notice the use of coconut juice and meat in most of their dishes. On one hand, provinces that are surrounded by s bodies of water, which include Batangas and Malabon, dominantly make use of seafood in their daily food preparation. (http://balay.philist-of- southern-luzon-cuisine/) Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to 35 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerpork and chicken, other meats, seafoods, and vegetables such as squid, goat meat, veal, beef, shrimp, river spinach can also be cooked this way. pipsvpantesanapinoy.com/2009108/01/hipin te Porkadbo-eciney Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.The word is the contracted form of the llokano word pinakebbet, meaning | “shrunk” or “shriveled".The original !llocano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. nipsieo.nivipedi, nskbet Sisig is the result of a failed barbecue recipe by Aling Lucing, a Kapampangan. The pork barbecue was burned. To avoid wastage, she chopped it and mixed it with onion, chili, chicken liver, Calamansi, and other ingredients. Today, sisig is a popular dish in the country with various versions from other regions. One of those versions that many Kapampangan use is grilling and frying the face mask and ears of the Lechon. fitovbaiay oniistot northern izon-cuisine Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in | Philippine cuisine, and is related to the Malaysian dish singgang. While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew. tse, PHILIPPINE REGIONAL CUISINE 36 Scanned with CamScannerPinangat is another special Southern Luzon cuisine from Bicol. It's actually a rich and creamy dish made with taro leaves boiled in coconut milk, again with ' lots of chilies. Laing is the Manilefios version of pinangat. The cooking process is similar, but pork and/or shrimp are added instead of vegetables alone. pitpvpsterpistof- southem-luzon-cvisine/ Bulalo is a popular dish across the Philippines, but Batangas being the cattle business capital of the country, is the first to come up with the bulalo recipe. Don't mistake bulalo for nilagang baka. The former is a soup dish with beef shanks and bone marrow as main ingredients while the latter uses bony parts of the beef. Cooking is done for hours over low heat for the beef flavor to come out. If you want a quicker method of cooking, use pressure cooker, it will still yield the same result. bal 9 southem-tizon-culsino! The cuisine of the Tagalog Se / “| Bulacan is popular for chicharon (pork people varies by province. Bulacan is rinds) and steamed rice and tuber cakes popular for chicharon (porkrinds) and like puto. ; : Itis a center for panghimagas or desserts, steamed rice and tuber cakes like puto. + ike brown rice cake or kutsinta, sapin- Cainta, in Rizal province east of | sapin, suman, cassava cake, halaya ube oe + a 1 | and the king of sweets, in San Miguel, Manila, is known for its Filipino rice | Bulacan, the famous carabao mi nanrs cakes and puddings. These are pastillas de leche, with its paba heli, usually topped with latik, a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to latik are coconut flakes toasted in a a frying pan. a7 PHILIPPINE REGIONAL CUISINE Scanned with CamScanner+ Antipolo City, straddled mid-level in the _» Batangas is home to Taal Lake, a body mountainous regions of the Philippine _of water that surrounds Taal Volcano. Sierra Madre, is a town known for its The lake is home to 75 species of ‘suman and cashew products: freshwater fish. Among these, the + Laguna is known for buko pie (coconut —-‘aliputo and tawilis are two not pie) and panutsa (peanut brittle) commonly found elsewhere. These fish are delicious native delicacies. Batangas is also known for its special coffee, kapeng barako. bw * Bicol is noted for its gastronomic appetite for the fiery or chili-hot dishes. Perhaps the most well-known Bicolano dish is the very spicy Bicol Express. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves). HI] cuisine of tuzon ‘THE MOST DELICIOUS & MOUTH WATERING SEAFOOD FEAST -DINGALAN -LUZON PHILIPPINES Toco ya © Prninerronies PHILIPPINE REGIONAL CUISINE 38 Scanned with CamScannerPogui Poqui Recipe |locano Vegetable Dish | How to cook Poqul Poqul i FE peur te esmywrcon sl pepdrncra bl ih, een Pes ae upon ant sama 1GADO ONE OF THE MOST POPULAR AND FAVORITE DISH IN NORTHERN LUZON eon heme poplar wdfn pate! an ot ‘Sandy gives a rundown of his top food discoveries in Luzon, Visayas and Mindanao | Mev 39 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerCHAPTER 5 VISAYAN CUISINE “The preparation of good food is merely another expression of art, one of the joys of civilized living....”. Dione Laces Learning Goals: At the end of this course, the students can: + Explore the different cuisine in Visayas. > Learn the cooking methods and techniques in Visaya. “+ Appreciate the art of preparing the food. Introduction The Visayas, a group of islands has no single and distinctive specialty for the whole region. Being a coastline region, common among recipes is seafood. You will definitely love the array of Philippine cuisine from the Visayas. Bacolod City is the capital of Negros Occidental. Much of its cuisine is shared with lloilo City, a neighboring city on the island of Panay. There is a plethora of restaurants in Bacolod that serve delicious local dishes which visitors shouldn't miss when they travel in the city. It is known for "inasal" which literally translates to “cooked over fire”. A favorite dish by every Visayan, kinilaw is basically a fresh fish or shellfish marinated in vinegar, lime, chilies, ginger, onion, spring onion, and garlic. It is eaten raw. You can try one of our kinilaw recipe that uses tuna. ptovpat ~sof-visaven-cuisine/ Pancit molo is a dumpling soup dish popular in lloilo. The dumplings contain minced chicken, ground pork, and chopped prawn cooked in a very tasty chicken broth. Pancit molo is a dumpling soup dish popular in Iloilo. The dumplings contain minced chicken, ground pork, and chopped prawn cooked in a very tasty chicken broth. httovbalav.phest-of-visayen-culsine rT PHILIPPINE REGIONAL CUISINE Scanned with CamScannerBinakol is a tasty chicken dish similar to tinolang manok, except that coconut milk ang meat are used in this particular Bacolod dish tasty is the use of native chicken, which is known to be more flavorful than the common poultry Because native chickens are also tougher, = binakol cooking takes several hours to make the meat tender and release all the flavors. ntp/ateypnbest otvisovon-cusiney Bacolod chicken inasal simply is chicken barbecue. But what makes Bacolod's grilled chicken different from other chicken barbecues is the unique spices used for marinating and basting. stotobvorses-ot Gigs The "chicken inasal” is a local version of > chicken barbecue. It is cooked with red achuete or annatto seeds giving it a reddish color, and brushed with oil and cooked over the fire. The city is also famous for various delicacies such as piaya, napoleons and pinasugbo (hard candied banana sprinkled with sesame seeds). Aklan is synonymous with Inubarang Manok, chicken simmered in coconut milk, as well as Binakoe na Manok, chicken cooked in bamboo with lemongrass. Of particular interest is Tamilok (wood worms), which is either eaten raw or dipped in an acidic sauce such as vinegar or calamansi. There is a special prevalence of chicken and coconut milk (gata) in Akeanon cooking. PHILIPPINE REGIONAL CUISINE a2 Scanned with CamScannerLechon refers to roasted suckling pig. The dish is usually served during special occasions and is popular throughout the country. But the best-tasting lechon is unarguably found in Cebu as acknowledged no less than by famous American chef and TV personality Anthony Bourdain. As a matter of fact, tourists that visit Cebu usually take lechon as their pasalubong for their loved one’s back home. pip:/batov.ph/est ot wieayan-culsines La Paz Batchoy is one of lloilo's best-known signature dishes and a must-try delicacy served in restaurants all over lloilo City. This noodle soup is made with miki, (round noodles), pork organs (liver, spleen, kidneys and heart), chicken stock, beef loin, shrimp stock, and garnished with chicharon (pork ie cracklings). It is best eaten at the batchoyan (batchoy stalls) in La Paz Market where it originated. The i most famous places to eat batchoy are Ted's, Deco’s, Netong's, and Inggo’s. The “original” creator of the dish is not certain, but you may judge for yourself which among them serves the tastiest. http://balay.ph/best-of-visayan- cuisine/ lloilo is home of the Batchoy, derived from “Bachui” meaning pieces of meat in Chinese. The authentic Batchoy contains fresh egg noodles called miki, buto-buto broth slowcooked for hours, and beef, pork and bulalo mixed with the local guinamos (shrimp. paste). Toppings include generous amounts of fried garlic, crushed chicharon, scallions, slices of pork intestines and liver.Another type of pancit which is found in the said province is Pancit molo, an adaptation of wonton soup and is a specialty of the town of Molo, a well-known district in Iloilo. 43 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerUnlike other pancit, Pancit molo is not dry but soupy and it does not make use oy long, thin noodles but instead wonton wrappers made from rice flour. loilo, is also famous for its two kadios or pigeon pea-based soups. The first is KBL or "Kadios Baboy Langka". As the name implies, the three main ingredients of this dish are kadyos, baboy (pork), and langka (unripe jackfruit is used here). Another one is KMU or "Kadios Manok Ubad". This dish is composed mainly of kadyos, manok (preferably free range chicken called Bisaya nga Manok in Iloilo), and ubad(thinly cut white core of the banana stalk/trunk).Both of these dishes utilize another “e : Ilonggo ingredient as a souring agent. This ingredient is batwan or Garcinia binucao, a fruit closely related to mangosteen, which is very popular in Western Visayas but is generally ff J unknown to other parts of the Philippines. Native peanut is a staple product in San Joaquin and bandi or peanut brittle is the town’s native delicacy. You'll find stores in almost every corner selling bandi in San Joaquin, Iloilo. It is a popular treat not only for kids but as well as those with sweet tooth made with peanuts (or cashew!) and caramelized sugar. ntvestay pnbestot-visayan-cuisine Cebuchon a savory, fatty, and moist boneless pork roast of Italian culinary ©) | tradition. The body of the pig is gutted, deboned, - arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari & Forestali as a “prodotto agroalimentare tradizionale” (“traditional agricultural-alimentary PHILIPPINE REGIONAL CUISINE a Scanned with CamScannerproduct”, one of a list of traditional Italian foods held to have cultural relevance). Kare-kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare- kare can also be made with seafood (prawns, squid, and mussels) or vegetables. Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. itis is colored with annatto and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. movpoioy rnostotwsavancutine Roxas City is another food destination in Western Visayas aside from Iloilo and Bacolod Cities. This seaside city that's about two to three hours by bus from Iloilo City is the hailed as the Seafood Capital of the Philippines due to its bountiful rivers, estuaries and seas. Numerous seafood dishes are served in the city's Baybay area from mussels, oysters, scallops, prawns, seaweeds, clams, fish and many more. Cebu is known for its lechén variant. Lechon prepared "Cebu style" is characterized by a crisp outer skin and a moist juicy meat with a unique taste given by a blend of spices. Cebu is also known for sweets like dried mangoes and caramel tarts. cd PHILIPPINE REGIONAL CUISINE Scanned with CamScannerCHAPTER 6 MINDANAO CUISINE “Nothing is better than going home to family and eating good food and relaxing’. roa sv, Learning Goals: At the end of this course, the students can: % Explore the different cuisine in Mindano. “© Lear the cooking methods and techniques in Mindanao. “& Appreciate the art of preparing the food. Introduction In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are tichly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies ingredients not commonly used in the rest of Filipino cooking. While Filipino food in Luzon is heavily influenced by Spanish cuisine, Mindanao cuisine is closer to that of Malay neighbors (Malaysia, Indonesia, Brunei, and Thailand) in terms of taste because of the use of different exotic spices. They also often incorporate local produce into most of their dishes. Mindanao, as the second-largest island in the country, is rich in natural resources. Main commodities include rice, corn, banana, pineapple, etc. As a predominantly Muslim region, pork dishes are rare. Good thing Mindanao, as the top contributor of the country’s fishing production, is abundant in seafood, which makes a great alternative to pork. (http://balay.ph/best-mindanao-cuisine/) Satti is a popular breakfast food in Mindanao particularly in Zamboanga. I's actually three small bits of meat (beef and chicken liver) grilled in a stick similar to @ barbecue, only it is served along with rice balls swimming in a sweet spicy sauce. PHILIPPINE REGIONAL CUISINE 48 _~ Scanned with CamScannerRendang, is an often spicy beef curry whose origins derive from the Minangkabau people of Sumatra; biryani and kiyoning (pilaf) are dishes originally from the Middle East, that were given a Mindanaoan touch and served on special occasions. A dish acquired by Maranaos in Southern Philippines from their neighboring country Indonesia. The Filipino version of the dish is a bit different in terms of preparation methods to suit their tastes and some ingredients are substituted with local components. Maranao’s rendang is prepared by crushing the spices before frying and cooking it with the beef and coconut milk. The dish can also be described as a Caramelized CUFTY.ntpvmaiey phibest.mindanao-cuisine.com Mindanao cuisine is very distinct in terms of flavor compared to the rest of the Philippines. Largely influenced by Spanish and Malay flavors of nearby Southeast Asian countries, dishes in Mindanao are known for their use of coconut milk and spices like chili, onion, and ginger. Fresh seafood and tropical fruits are also abundant, so this figures a lot in regional dishes. As the second largest island of the country, each region and major city has its own specialty. Here are just a few of the famous food travelers commonly associate with Mindanao. Pyanggang is a Tausug dish similar to a chicken barbecue only it's black but not because it's burnt. One of the ingredients, coconut meat, is burnt before it is grounded. It is then combined with other spices to make a Paste or marinade sauce for the chicken. 9 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerCuracha is famous in Mindanao, especially in Zamboanga. It’s a spanner crab or red frog crab, a crustacean hybrid native to the waters of Zamboanga and Sulu. It can be cooked with sauce or steamed. htpybaiay phvbest.mindanao-cuisina! Being free from European colonization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisine of Malaysia and Brunei, as well as Indonesian and Thai cuisine. Well-known dishes from the region include Satti (satay) and ginataang manok (chicken cooked in spiced coconut milk). Certain parts of Mindanao are predominantly Muslim, where pork is rarely consumed. > Sinuglaw gets its name from two popular cooking methods in Visayas and Mindanao: sugba, meaning to grill; and kinilaw, meaning to cook by soaking in vinegar like a ceviche. Sinuglaw is a popular appetizer that combines grilled pork (sinugba) and raw marinated fish (kinilaw). The acidity of the marinated fish cuts the richness and smokiness of the grilled pork belly. This dish is widely enjoyed in Davao, Cagayan de Oro, and many other areas around Mindanao. > Chicken Piyanggang is a Tausug dish that consists of chicken stewed with blackened coconut meat and the Maranao condiment called palapa (ginger, chilies and sakurab) until tender and then grilled. The spices help pack the chicken with intense flavors while the burnt coconut draws out the natural sweetness of the chicken. While Chicken Piyanggang is typically enjoyed by the Muslim community in specific areas like Sulu, Basilan and Tawi-Tawi, some restaurants in Metro Davao, Zamboanga, Quiapo and some restaurants in Manila serve their own versions of this flavorful indigenous dish in an effort to highlight lesser-known Filipino cuisine. PHILIPPINE REGIONAL CUISINE 50 7 Scanned with CamScanner> Tiyulah Itum is another dish that originates from Sulu that deserves more recognition nationwide. The exotic and unique dish takes its name from Tiyula which means soup or stew and Itum which means black. This black soup of slow cooked beef or chicken in burnt coconut broth is usually served during special occasions like Muslim weddings and is known to be one of the dishes served to Royalties. > Tuna. General Santos City or Gensan is popularly known as the “Tuna Capital of the Philippines.” No tourist visits GenSan without indulging in fresh tuna or tuna delicacies served in various restaurants. Aside from fresh tuna, the city is known for producing other tuna-based food products like tuna hotdog, tuna longganisa, tuna tocino and tuna chicharon, » Durian and durian-delicacies. Both local and international travelers to Davao City usually make it a point to try durian. Known as one of the world’s most exotic fruits, this strong-smelling tropical fruit is abundant in the city and is used in a variety of local delicacies and food souvenirs. Head to a local coffee shop and you're sure to find durian flavored coffee, cheesecake or ice cream. You can also shop for novelty durian candy bars, sticks, cubes and preserves for friends and family, from airport kiosks and souvenir shops. WATCH THIS q VIDEO! D ‘Biyahe ni Drew: a" ibang signature dishes ng Mindanao, tkman, ie Sep 27,201) ean Maer Ben aps can erate dte ng Mn ua yg ba ot PHILIPPINE REGIONAL CUISINE Scanned with CamScannerFlipino HALAL Food Tout The HIDDEN Muslim Eateries of Davao, Mindanao! “Mountain Dew* supa by chen Patni a pst a sows pope ie Non aecig Crescent Feast: The food specialties ofthe Philippines’ Moro tribes ay ipo repwane cous Moa cite ete erin ee ed res nd lpg ae. PHILIPPINE REGIONAL CUISINE 52 Scanned with CamScannerCHAPTER 7 COOKING METHODS Learning Goals: At the end of this course, the students can: & Compare the similarity and differences of culinary arts of each of the region * Explore the cooking methods and techniques in Filipino Cuisine. + Develop professional skills in cooking. Introduction There are many Filipino Cuisine Cooking Methods out there and it is just a combination of procedures and basic ingredients. Although Filipino food is one of complexity with its varied origins of Malay, Chinese and Spanish, yet the cooking methods are rather simple. Basically, the four cooking methods that support the foundation of Filipino cookery are boiling (nilaga), grilling (ihaw), roasting and steaming (halabos). These cooking methods form the very basis of the modern-day demand of healthy cooking. It was not until the arrival of the Spanish that the method of sauteeing (guisado) was "Filipinized" and introduced into the Filipino kitchen, adding to the basic forms of Filipino cookery. %& Adobo - traditionally just cooked in vinegar and garlic, but after the Chinese came soy sauce was introduced & Binanlian - anything blanched % Binagoongan — cooked with in a fermented fish or shrimp paste called bagoong. % Binalot — method of wrapping in banana leaves, pandan leaves, palm leaves, parchment paper or even aluminium foil, similar to the French “en papillote” %& Binuro - fermented or pickled %& Busal — toasted with garlic and oil %& Chicharon — dried and deep fried ‘ *& Dinaing - marinated with garlic, vinegar, and black peppers then dried and fried PHILIPPINE REGIONAL CUISINE 54 Scanned with CamScanner™% Guinataan - cooked with coconut milk and/or cream % Ginisa — sautéed with garlic and onions, sometimes with ginger and/or tomatoes & Halabos — cooking method where meats like seafood are steamed in their own juices, sometimes with a bit of help from soda, stock or just plain water ‘Sariwa — food served uncooked Hinurno/Hurno — baked or roasted in an oven Inihaw — grilled over charcoal Kinilaw — “cooked” in an acidic liquid such as vinegar or citrus juice Lechon/Nilechon ~ roasted on a spit RREER ERE Lumpia/Turon — wrapped in a spring roll wrapper or something similar, lumpia for savour and turon for sweets Minatamis — cooked in sugar Nilaga — simple method of boiling food Nilasing - cooked with spirits or liquor like beer, gin or wine Pinakbet — to cook with vegetables like long beans, squash, eggplant and okra Pinatisan — cooked using fish sauce as its main flavour Paksiw/Pinaksiw — stewed in vinegar Pinangat - boiled in salted water with vegetables and/or fruit Pinikpikan — a very brutal way of preparing meats where live animal is beaten with a stick to death before butchering and cooking. This method bruises the animal ERR ER REE and it gives different texture and flavour to the skin Pinirito - anything fried Relleno — anything stuffed Sarciado — cooked with a thick sauce, usually with tomatoes Sinangag — pan-fried with lots of garlic Sinigang ~ method of cooking meats and vegetables in soup using sour fruits like RRR EE tamarind, calamansi, etc. Tapa/Tinapa — sun dried or smoke dried Tinola — soup dish cooked with ginger and garlic fee See ae 35 PHILIPPINE REGIONAL CUISINE § Scanned with CamScanner+ Tostado — method where food is toasted to a crispy state % Torta — ingredients are mixed with be »& Totso — cooked with fermented black beans "Turon/Turrones" - wrapped with an edible wrapper; dessert counterpart of lumpia Filipino Food: Methods of Cooking Filipino food is basically a potluck of a variety of styles. Our food traditions originally came from the Malay, Chinese and Spanish cooking styles. There might also be a hint of Indian and American influences. Some foreigners might find some Filipino recipes weird simply because of the methods in cooking, but our methods usually produce very flavorful and savory dishes that you would surely like. Here is a rundown of Filipino cooking methods. If you want to try several Filipino recipes in the future, I'm sure you would encounter many of these methods in: + Adobo/Inadobo. Adobo is not only the name of the dish, it is a popular way of cooking. Adobo means cooking in garlic, soy sauce, vinegar and oil. There are many different types of Adobo in the Philippines. We have chicken, pork, liver, and squid. Adobo might also mean simply cooking in oil and garlic, such as the case with Adobong Mani (Peanuts). * Binalot. Binalot literally translates to wrap. It is a method of cooking where you use a wrap, usually banana/pandan leaves or an aluminium foil to wrap the food and cook it. One of the most common recipes using binalot as a technique is grilled fish. You can use any type of fish and wrap it in leaves. This helps seal in the moisture and flavour. + Ginataan. One of the most common ways to cook Filipino food, ginataan makes use of one of the most common ingredients in the Filipino kitchen — coconut milk. This method of cooking produces a bit of sauce for the dish, but you can cook until the coconut milk dries out too. * Guisa/guisado. Guisa means to sauté. This usually is the beginning of most recipes, even the others listed in here. The common sauté starts with a hot pan/wok, cooking oil, chopped onions and crushed garlic. Some dishes also use chopped tomatoes in this method. PHILIPPINE REGIONAL CUISINE 56 Scanned with CamScanner+ Kinilaw. Kinilaw is a method of preparing Filipino food by soaking them in vinegar. It is used for fish, meat and vegetables. It does not require the use of heat. People believe that the acids in the vinegar are enough to cook through the meat. «Minatamis. Minatamis is used for Filipino desserts, usually involving fruits. In this method of cooking, you take the fruits and cut it in portion and cook it in sugar. This is also a way of preserving the fruits for longer consumption. You may also cook using sugar and coconut milk. One of the most common Filipino foods using this method uses the local banana and is called Minatamis na Saging. + Pinaksiw. Paksiw is almost similar to adobo, except that it usually cooks food with just vinegar and a few sauté items like garlic, onions and/or tomatoes. The most common paksiw dish is the Paksiw na Isda, where you use fish (could be any type; usually the small ones). * Sinigang. Sinigang is the name of one of the most popular Filipino dishes. It is also a method of cooking where you produce a sour soup base. Nowadays, you can use an instant sinigang mix for that sour broth, but many people still use traditional methods of producing the sour broth. You may use kamias, green mangoes, bayabas, sampalok, calamansi and other sour fruits you can find. You can use any meat base for sinigang. It is usually accompanied with local veggies such as eggplants, watercress, okra, turnips, yardlong beans. + Tinapa. Tinapa is another way of preserving food for longer use. In this method of cooking, meat is dried and smoked. It is usually used for fish. There are definitely more methods to cook your favourite Filipino foods. Some methods are particularly unique to a certain region in the country, while others are generally followed by everyone. If you want to know how to€0ok these delicious dishes, these are the methods you should follow. You would surely have a great time producing flavorful meals. Most of the Filipino food recipes are very easy to make and require ingredients you could access easily. 87 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerWATCH THIS q, VIDEO! JD) [EJ Chef Jam Melenor's Burong Asan on Bite Me: A Taste of Home eee 2333 views «3 months ag0 Meno Sy ® ‘Amazing Earth: ‘Amazing Earth’ Hero Chef Jam Melchor's advocacy on food wastage 1a ew = 1 year 866 ‘ed (ctber 6201 Dd you know hat wasted ao8 expels methane, toni gata eould harm the ars ozan [OJ chefs Jam Melchor and Josh Boutwood on the future of our food | Heroes & Titans 1 aeiens 2p a9 B moure chef Jam Melchor @ Unisg Academic Tables, 257 views 3398 The Unieg Acer Teles ote the Asn fragrances and aor character of euisine tl Ite known in ay of | | | | aronomiSienes PHILIPPINE REGIONAL CUISINE 58 Scanned with CamScannerCHAPTER 8 PHILIPPINE CONDIMENTS “Food, like a loving touch or a glimpse of divine power has the ability to comfort”. -semms, Kolpas Learning Goals: At the end of this course, the students can: + Demonstrate strong skills in identifying the Philippine Condiments. % Demonstrate professional understanding the role of Philippine Condiments in Philippine Cuisine. Introduction The generic term for condiments in the Filipino cuisine is sawsawan (Philippine) Spanish: sarsa). Unlike sauces in other Southeast Asian regions, most sawsawan are not Prepared beforehand, but are assembled on the table according to the preferences of the diner. —| eAtchara - a sweet pickled * Bagoong - fermented anchovy paste or — . shrimp paste, particularly popular in the ‘= papaya relish. Also used Gish kare-kare. as aside dish | me In the Philippines, the common condiments aside from salt and pepper are vinegat: soy sauce, calamansi, and patis. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region. PHILIPPINE REGIONAL CUISINE 60 Scanned with CamScannerThe most common type of sawsawan is the toyomansi (or toyo't kalamansi), which is a mixture of soy sauce, calamansi, and native Siling labuyo. It can also be seasoned with vinegar and patis (fish sauce). This sauce is typically served with roasted meat dishes. htps/iwmw.wikiwand comien/Prilippine condiments A similar dipping sauce used for grilled meats like inihaw is toyo, suka, at sili (literally "soy sauce, vinegar, and chili"). Itis made of soy sauce, vinegar, and siling labuyo with some opting to add diced onions and/or garlic and a seasoning of sugar and/or black pepper. For serving with grilled fish, it is typically garnished with diced tomatoes, patis (fish sauce), or more rarely, bagoong (fermented shrimp or fish). The simplest dipping sauce, for example, is vinegar mixed with another ingredient like siling labuyo (sukang may sili), garlic (suka't bawang), soy sauce (sukang may toyo), and so on. This can be elaborated further by adding a range of spices and even fruits, resulting in dipping sauces like sinamak (spiced vinegar). Suka Pinakurat is a popular brand of spiced vinegar in the Philippines. All of these do not have set recipes, however, and can use ingredients and proportions interchangeably according to what is available and to the preference of the diner. Other notable ingredients added to these kinds of sawsawan include shallots, whole black peppercorns, sugar, siling haba, wansoy (cilantro), ginger, and so on. Sawsawan are also unique in that they can function as marinades. ‘Some sauces need to be prepared beforehand like the traditional Filipino sweet and sour sauce agre dulce (or agri dulci) which is made from cornstarch, salt, sugar, and tomato or banana ketchup. When made with hot peppers like siling labuyo, it becomes a sweet chili sauce. It is the traditional dipping sauces of fried dishes like lumpia or okoy. Asimilar sauce used for fried street food appetizers is known simply as "manong's sauce". It is made with flour or cornstarch, sugar, soy sauce, garlic, chilis, ground pepper, and muscovado or brown sugar. at PHILIPPINE REGIONAL CUISINE Scanned with CamScannerAnother spicy condiment used for street food is the “chili garlic sauce" made from minced chilis, especially siling labuyo, and fried garlic. Some add powdered dried shrimp or finely minced meat to the sauce. It is usually consumed with siomai as a sauce made with soy sauce and typically spritzed with calamansi. Among the Maranao people, another notable condiment is the palapa, a very spicy condiment made from sakurab (native scallions), ginger, turmeric, and chilis. It is an ubiquitous accompaniment to Maranao meals. For seafood dishes, another common condiment is .ganana ketchup - a sweet, taba ng talangka (also called aligue, "roe", colloquially). This "ed condiment made : "primarily of bananas. is a savory paste derived from crab roe or fat preserved in garlic and oil, with other ingredients like calamansi, vinegar, and others. It is typically sauteed and eaten as is with rice, with shellfish or over fried garlic rice. Buro or Balao-Balao — fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/ boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish. PHILIPPINE REGIONAL CUISINE 62 —a Scanned with CamScanner+Latik - (Visayan usage only) _*Lechon sauce - also known as liver a thick syrup made from sauce or breadcrumb sauce made ; out of ground liver or liver paté, coconut milk and sugar. vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon. SS} Patis- Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi aN Ensaladang talong - skinned grilled eggplant with tomatoes and onions. Te ET = : con 63 PHILIPPINE REGIONAL CUISINE Scanned with CamScannerSukang may sili - cane or coconut vinegar spiced with labuyo peppers. Sukang may toyo - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers or onions. Sukang may toyo is used in the pork dish crispy pata ‘Sweet and sour sauce - used on fried meats and spring rolls. Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice. PHILIPPINE REGIONAL CUISINE 64 Scanned with CamScannerWATCH THIS «VIDEO! ) FJ Top 5 Filipino Herbs and Spices to se in cooking (Pampalasa) eens 8 Q cnvine eto a beryl eros bt ip od row wich hts ad pen we eso ‘5 Condiments every Filipino Kitchen should have 2a ier yea 999 Q cane THESE ARE THE OMY CONDMENTSYOUNEDIM YOUR ITH. Ye. your ght These ey Top Senne. Basic Spices ina Flipino Kitchen ine“ 9mane a9 Ooum How to Make Sawsawan II 4 Dipping Sauces I Flpino Condiments ‘ovens Tyeargo @ rates Inere Fano aes ere wil be some kind fae youre wth yout fo Be La minke sp sauce Eger fs. SAWSAWAN FILIPINO DIPPING SAUCESHE 65 PHILIPPINE REGIONAL CUISINE Scanned with CamScanner