College of Accountancy, Business, Economics and International Hospitality Management

Reyniel Angelie R. Daniel

BSHM 3202
HME 312 ASIAN CUISINE

In Filipino food culture, we understand that food is a love language that can invoke
powerful memories. Since I'm from the Philippines, I enjoyed preparing its food, and the foods
we made were quite familiar to me, and I had the opportunity to cook the things I didn't know
how to make. We are mindful that everyone enjoys eating a variety of meals here in the
Philippines. As I looked into typical recipes, I learned how to use these components in creative
ways to make recipes that are tasty and aesthetically pleasing. Utilizing components like native
citrus and soy sauce Fruits provide Filipino cuisine a distinct and memorable flavor that makes
them genuinely unique in the world of cuisine.

Rizal Avenue Extension, Batangas City, Philippines +63 43 980-0385 loc. 1124

www.batstate-u.edu.ph cabeihm.pb@g.batstate-u.edu.ph
 College of Accountancy, Business, Economics and International Hospitality Management

Thai cuisine is known for its unique and complex flavors that can be difficult to replicate at home
without proper guidance. One of the things I thought I had trouble making was Thai food. Thai
people like their food spicy, and there are a lot of recipes that I am not familiar with. Thai cuisine
is often mainly set out from other cuisines by the use of aromatics and fresh herbs. We cant deny
that there's no denying that cooking is unique when it comes to the scent that aromatic herbs such
as Thai basil, lemongrass, and kaffir lime leaves. I learn how to use different cooking methods to
prepare Thai dishes, such as stir-frying, and steaming. I also learn how to balance the flavors of
sweet, sour, salty, and spicy in your dishes to create the perfect taste. The best Thai Food for me
is the Tom Yum Soup because it balance the sweet and spicy taste.

Rizal Avenue Extension, Batangas City, Philippines +63 43 980-0385 loc. 1124

www.batstate-u.edu.ph cabeihm.pb@g.batstate-u.edu.ph
 College of Accountancy, Business, Economics and International Hospitality Management

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Singapore
Lastly is the Singaporean Cuisine. The soul of Singaporean cuisine lies in its multicultural
roots. The Malays introduced dishes like Satay and Nasi Lemak. The Singaporean palate dances
between sweet, sour, spicy, and umami - a testament to its varied influences. Key ingredients include
rice, noodles, seafood, chicken, and various vegetables, with dishes often defined by a masterful blend
of spices and condiments like chili, tamarind, lemongrass, and belacan (shrimp paste). Coconut milk
is also a staple, adding richness and depth to many dishes. Adobo may be our national dish, but I see
echoes of it in Singapore's Hainanese Chicken. What strikes me most is the sense of communal eating
- be it our boodle fight or their hawker centers. We enjoy the diversity, the color, and the story each
dish tells of our unique, shared Asian heritage.

Rizal Avenue Extension, Batangas City, Philippines +63 43 980-0385 loc. 1124

www.batstate-u.edu.ph cabeihm.pb@g.batstate-u.edu.ph