BEING A MELTING POT OF THE EAST AND WEST, WHAT IS NOW PHILIPPINE CUISINE’S IDENTITY?

A Thesis

Presented to the English Department

Of Sta. Catalina College

In Partial Fulfillment

Of the Requirements

For English IV- Research Methods

By:

Ma. Angelica M. Viray

January 5, 2010

INTRODUCTION Jean Anthelme Brillat-Savarin, a renowned gastronome, once said, “Tell me what you eat and I’ll

tell you who you are.” A nation’s food gives us a lot of insight about its people’s ability, creativity

and history.

Anthony Bourdain, an American chef and a TV personality, went to the Philippines and among the

Filipino treats he sampled were Sisig, Lechon, Sinigang and of course, Adobo. He tried out the

street food as he always does, went to a carinderia in Pampanga, a wet market/restaurant in Binondo

and ate Lechon with a family in Cebu. In his stops, he always has a Filipino host share with him the

food and they, in turn, shared stories and backgrounds about the food they were partaking in. One

dish he particularly liked was the Sizzling Sisig. Aside from its appetizing form and taste, he liked

the story of how it was developed by a Filipina who was thinking of a way to utilize unused (pig’s

head) food portions from the former U.S. Military Base in Pampanga.

Overall, his impression about our food and our people was very favorable. Towards the end of

the show, while thoroughly enjoying a freshly roasted Lechon with the host family in Cebu,

Bourdain ponders why even though Filipinos are fairly represented overseas and discovering

firsthand how unique and enjoyable our cuisine is, how come it does not have a higher awareness

and profile on the global stage. One of the Filipinos at the table theorizes that it must have

something to do with our willingness to adapt to other environments. Instead of a Filipino bringing

with him Adobo to Italy, he will learn to eat Spaghetti.

from http://filipinovoices.com/philippine-cuisine

Significance of the Study

As we all know, the Philippines is still a developing country, so Filipinos must introduce and

showcase our cuisine internationally. But to be able to do so, we must first have full understanding

about the different flavors of the country. Also, food preparation is one of the most important

traditions we inherited, so this research would help one appreciate and preserve Philippine cooking

and at the same time recognize its real identity.

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Statement of the Problem

This paper will attempt to answer the following questions:

(1) What are the factors that affect Philippine cooking? (2) What countries contributed in the

formation of Philippine cuisine’s identity? (3) What are the famous Filipino dishes here and abroad?

(4) What are the flavors found in the different provinces of Luzon, Visayas and Mindanao?

This research paper will attempt to answer the following questions while giving more information

about Philippine cuisine.

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I. A Backward Glance

The Philippines culture starts in a tropical climate divided into rainy and dry seasons and an

archipelago with 7,000 islands. These islands contain the Cordillera mountains, Luzon’s central

plains, Palawan’s coral reefs, seas touching the world’s longest coastline and a multitude of lakes,

rivers and springs.

The population consist of 120 different ethnic groups and the mainstream communities of

Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders worked within a gentle but thriving

environment. In it, they shaped their own lifestyles: building houses, weaving cloth, telling and

writing stories, ornamenting, decorating, and of course, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles that used

local condiments and surely they taught their Filipino wives their dishes, and thus Filipino- Chinese

food came to be. The names identify them: Pansit are noodles; Lumpia are vegetables rolled in

edible wrappers; Siopao are stuffed steamed buns; Siomai are dumplings.

All, came to be indigenized— Filipinized by the ingredients and by local tastes. An example is

that Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is

sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the

pansiterias, with the food given Spanish names for the ease of the customers: these Chinese foods

include Arroz Caldo and Morisqueta Tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as

it was through the viceroy of Mexico that the Philippines were governed. This meant the production

of food for the privileged, non- food- producing class, and a food for which many ingredients were

not locally available.

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Fil- Hispanic food had new flavors and ingredients— olive oil, paprika, saffron, ham, cheese,

cured sausage and the like. Paella, the dish cooked in the fields by Spanish workers, came to be a

festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a lavish mix of the

local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was

applied to chickens, and even to milkfish. Christmas is a feast for Filipinos that coincided with the

rice harvest. It came to feature not only the myriad native rice cakes, but also Esaymadas dipped in

hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmas. Even the

Mexican Corn Tamal turned Filipino by becoming rice- based Tamales wrapped in banana leaves.

The Americans introduced to the Philippine cuisine the ways of convenience: pressure cooking,

freezing, pre- cooking, sandwiches and salads, hamburgers, fried chicken and steaks.

Aside from those aforementioned, other cuisines found in the country along with other global

influences were French, Italian, Middle Eastern, Japanese, Thai, and Vietnamese. They grew

familiar, but remained “imported” and not yet indigenized.

George Lang once quoted, “There are two categories of cuisine: one is that which should be

sampled in its native land because raw materials are only in that particular country; the other one is

the national cuisine which can be successfully repeated anywhere because the style, technique and

method totals a unique gastronomy.”

Our very own Philippine cuisine belongs to the second category. Even if many of our ingredients

are available elsewhere, our dishes still come in a variety that surpasses that of the other nations.

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.1), foreign visitors to the Philippines are often pleasantly surprised by how quickly they develop a taste for Filipino food. Filipino dishes are neither too spicy nor too sweet. The curries that smother Indian, Pakistani or Ceylonese dishes are rarely found in Philippine cooking.

The location of the Philippines astride the great sea routes to Asia has resulted in varied foreign influences in its history and culture. As in most countries, food plays an important part in the Philippine social life. Dishes served in a Filipino home depend on such factors as the weather, the presence of visitors or “just family”, religious festivals, kinds of fruits and vegetables on season and most important of all, the culinary skills of the wife or husband.

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II. A Filipino Fiesta Fare

Fiestas, family reunions, Christmas and New Year are causes for lavish celebrations among

Filipinos. No matter how humble a family is, its members look forward to a happy gathering during

these occasions, accented by food- laden tables. On a buffet table today one might find, Kinilaw na

Tanigue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also

grilled tiger shrimp, and maybe Sinigang na Baboy, pork and vegetables in a broth soured with

tamarind, all from the native gamut. Alongside there would be certainly Pansit, Noodles,

that were once Chinese, now Filipino, still in a sweet and sour sauce. Spanish festive fare like

Morcon, Embutido, Escabeche and stuffed chicken might be there too. The centerpiece would

probably be Lechon, which may be Chinese or Polynesian in influence, but bears a Spanish name,

and may therefore be derived from Cochinillo Asado. Vegetable dishes could include an American

salad and a Pinakbet. The dessert table would surely be richly Spanish: Leche flan, Natilla, Yemas,

Dulces de Naranja, Membrillo, Torta del Rey, etc., but also include local fruits in syrup such as

coconut, santol, guavas and American cakes and pies. It’s offending to hosts if foods served aren’t

finished or left untouched. Therefore, there is this “adventure” in Philippine cuisine most especially

during fiestas or special celebrations.

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.1), Filipino parties are food feasts—during the fiesta, the status and prestige of a family are often measured by the number and variety of dishes served. Rituals and special occasions are often indicated by types of food prepared. Even family occasions such as the Sunday meal for the extended family often feature particular dishes.

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III. Manila Flavors

Metropolitan Manila is a sprawling urban area of several cities and municipalities. Being at the

center of the country, Manila’s cosmopolitan atmosphere is reflected in its flavors. Gambas is a

flavorful shrimp dish cooked with a chilli-garlic sauce and Rellenong Manok is that of a stuffed

chicken. If in most parts of the country the roasted pig is served as it is, in Manila it’s stuffed with

Paella. These may seem bountiful but there are also simple joys such as Sotanghon con Caldo, a

Chinese influenced dish of noodles and broth. On the other hand, Halo-Halo, which is filled with

sweets and crushed ice enriched with milk, is found everywhere. This dessert is never more

appreciated in Manila than in summer months. Some of their special dishes are Lapu-Lapu en

Mayonesa, Paella Manilena, Lechon de Leche Rellenado, Turones de Saba and those grilled and

fried street foods.

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.1), in the cosmopolitan life of Manila, food also permeates most of social life. Restaurants in the city run the range from purely traditional cooking to European gourmet fares. Along Roxas Boulevard or in Makati, for example, the food fancier can have his fill of Filipino, Chinese, French, Spanish or American specialties. Visitors to the Philippines may notice that eateries are popularly patronized by Filipinos themselves either to give mother a break or to celebrate and occasion.

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IV. Northern Luzon Flavors

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.165), the region around the northern tip of Luzon Island is peopled mainly by Ilocanos, Pangasinans and several minority groups like Ifugaos, Bontocs, Ibanags and Kalingas. Cooking in this region is very straightforward.

Simple and basic, yet nourishing, these perfectly describe Northern Luzon cooking. They usually

cook vegetables, poultry, fish and meat. The all- time favorite Pinakbet came from this region and is

a staple dish in most restaurants. A vegetable stew in sweet potato broth called Baribud is also one

famous gustatory pleasure. Northern Luzon was marked because of their widespread use of native

food items like saluyot and bagoong. They also have made Longganisa famous all over the country

as a main Filipino breakfast dish. It is a sweet fatty ground pork sausage basically fried and eaten

with rice in the morning.

Horrible as it may seem, aside from Cordillera region, Ilocos is another place where dog meat is a

delicacy. Asucena is a dog meat dish cooked in thick tomato sauce, green peas and breadcrumbs.

Locals from Benguet and mountain province say that eating this meat gives them extra strength and

courage working in the steep mountains of Cordillera. Generally, this region uses locally grown

ingredients, involves simple procedures and may even be called sparse fare. Life in coastal and

mountainous area is hard and scarce so people tend to be simple and thrifty. These characteristics

are clearly shown on their cuisine. Some of their special dishes are Kaldereta, Igado, Ensaladang

Bagnet, Pastel de Pollo, Bukayo and Halayang Ube.

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V. Central Luzon Flavors

Central Luzon has evidently a plethora of nature’s bounties. It’s considered to have the most

sophisticated cooking in the country. People in this region prefer pork and poultry. They’re smartly

known to create different food combinations in a single dish. They are also fond of stuffed main

courses. Several examples are Morcon, Embutido and Rellenong Manok. Their practice of sautéing

vegetables in oil, onions, garlic and tomatoes with pork and shrimp is their trademark. Some of their

special dishes are Adobong Sugpo sa Taba ng Talangka, Kare-Kare, Inihaw na Dalag, Ensaladang

Pako, Yema, Pichi-Pichi and Kalamay.

Each time folks in Luzon taste a new delicious dish with ingredients common among native

dishes, they’d say it must be a Pampanga cuisine. This is because Pampanga cooking always

manages to concoct up its version of a latest food craze, often done better because of its use of native

ingredients creatively.

Brands like Pampanga’s Best and Mekeni Food are the top promoters of packed ready-to-cook

Pampanga cuisines available in ordinary and stylish store outlets. Pampanga cuisine innovation,

creativity, and practicality have even produced chicken tapa and tocino, longganisa, and hotdog.

When talking of Pampanga cuisines we cannot overlook the special role of Pampanga sweets and

desserts. Being a center for rice and sugarcane plantations, Pampanga cuisine’s resourcefulness also

came up with Marzipan, Turrones, Meringue, its own version of cream puff and custard cake. A

sweet concoction that will surely make one forget his/her name and a pride of Pampanga cuisine is

the Tibok-Tibok Corn Cake. It is made of fresh carabao’s milk, sugar and corn flour, guaranteed to

make people forget their problems.

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VI. Southern Luzon Flavors

Southern Luzon is homogenously a Tagalog speaking area south of Manila and the country’s

major source of coconuts as well as rice and fruits. Their cooking and eating habits are strongly

influenced by their products and the availability of certain foodstuffs in the region. Cainta is famous

for coco jam, a sticky-sweet concoction eaten with bread. Meanwhile, the rest of Rizal is well

known for its bountiful harvest of fruits and the equally plentiful catch from Laguna de Bay.

People in this region have a strong preference for freshwater fish which abound also in streams and

rivers and are usually sold swimming in buckets of water in the market. Vinegar seasoned with

garlic, salt and pepper, is used as a marinade for these fish before frying. Their cooking mixtures are

usually sour because of their use of vinegar, kamias, tamarind and guava. Two of their trademarks

are the Kesong Puti which is mainly produced in Laguna and the Bistek Tagalog in Batangas. Some

of their special dishes are Pinais na Alimasag, Bulalo, Ensaladang Kesong Puti at Kamatis, Buko en

Pastel, Coco Flan, Espasol, Bibingka, Hinalo, Sinukmani and Suman.

Palawan, famous for its Underground River, was once an unexplored territory. And its first

settlers discovered that due to its separation from the rest of Luzon, the island’s dishes were basically

borrowed from the Visayan and Mindanao cuisine. One of Palawan’s exotic delicacy is the tamilok.

This animal, although known as “woodworm”, it is actually a mangrove- tree- boring mollusk.

Another exotic dish made popular in Palawan is the Ginataang Pagi. Some of their special dishes are

Alimango sa Labong at Saluyot, Sugpo at Lapu-Lapu sa Hibe at Kasuy, Pusit Pulutan, Talakitok at

Maya-Maya Sinigang sa Mangga, Mechado, Manok at Trepang and Bird’s Nest Soup.

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VII. Bicol Flavors

Bicol cooking is greatly notable for its general use of hot chilies and coconut. Their mixture

results in many, rich and spicy dishes, one nationally known of which is Laing, a hot mixture of

shrimp and vegetables seasoned with bagoong, wrapped in taro leaves and boiled in coconut milk

until sauce is reduced. Kinunot, is an unusual dish prepared with pagi or stingray meat and

malunggay- an edible tree leaf used in many local dishes. Just like other Bicol dishes, the main

ingredients, stingray meat and malunggay, are simmered in coconut cream and green chillies along

with some slices of onion and garlic. In addition, this region is famous for its pili nut delicacies. But

Bicol Express so far is everyone’s choice when asked about Bicol’s specialty. It is a mixture of pork

meat and shrimp paste sautéed in tomatoes and onions and lots and lots of green chili strips

simmered in coconut cream. This dish is a classic favorite of Bicolano farmers specially taken

before an energetic activity to enhance their endurance at work. Some of their special dishes are

Alimasag at Langka sa Gata, Kinunot na Pagi, Pochero, Mazapan de Pili, Macaroons and Ensaladang

Puso ng Saging at Kabute.

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VIII. Visayas Flavors

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.166), Visayas is the region that includes islands that occupy the middle part of the Philippine archipelago and parts of Mindanao Island inhabited by Christian Filipinos. The two main dialects spoken in the region are Hiligaynon and Cebuano. The people thrive on saltwater fish abundant in the Sibuyan, Visayan, Sulu and Mindanao seas surrounding them, not to mention the China Sea and Pacific Ocean. Fish and seafood not immediately consumed are preserved in salt and dried under the sun. The region is noted for these various types of dried salted seafood such as daing, tuyo, pusit, hipon and kalkag. Visayan cooking tends to be salty not only because of its dried salted seafood but also because of its liberal use of guinamos, a type of bagoong that is different form that used in Northern Luzon. Bagoong in Northern Luzon is made of shrimp or fish fermented in salty sauce. Guinamos, on the other hand, is made of fermented shrimp or fish pounded to a paste and has no sauce. It has a much stronger flavor and odor than the other type. Visayan cooking is simple. He people like their fish broiled over live coals or broiled in well seasoned vinegar as in Pinarmahan which is similar to the Tagalog’s Paksiw but cooked until it is almost dry. Some even eat their fish raw as in Kinilaw, a dish of sliced raw fish marinated in seasoned vinegar with onion, tomatoes and slices of unripe mango. Like the Northern Luzon people, they also like their vegetables simply boiled or steamed but dipped in guinamos with a squeeze of lemon.

Known as Queen City of the South, Cebu has all the amenities of a modernized city, nevertheless

it hasn’t lost its preference for simple flavors. The great variety of seafood— fish, shellfish and

crustaceans can be prepared in three ways; marinated in vinegar, boiled and broiled. Chinese

influence is definitely strong in Cebu. Bam-I Guisado and Humba even have Chinese names while

Escabecheng Tanigue is a version of the Chinese sweet and sour. Another flavor apparent was that

of the Spanish, as with Tocino del Cielo, a caramel custard and Tamalos, a rice delicacy with braised

pork in sesame peanut sauce. Also, Visayan cooking tends to be salty because of its liberal use of

Guinamos, a type of bagoong made of fermented shrimp or fish and salt pounded to a rich and thick

paste. It has a strong odor and flavor than the bagoong of the Tagalogs. Some of their special dishes

are Adobo, Ensaladang Mais and the famous dried seafood such as danggit, pusit etc.

Oftentimes, sugar is associated with fortune. So sweets are considered an important part of a

cuisine. People in Western Visayas are famous for creating these treats. The treats range from

simple delights such as Baye- Baye and Ginataang Halo- Halo. Lumpiang Ubod, which originated in

Silay is so popular that large orders are made and air-shipped to Manila daily. Ilongos also shared a

tasty dish with Bacolod locals called Binakol, a chicken soup dish based not from chicken stock but

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on Buko juice or juice from young coconut. Another dish they have is the Pansit Molo which

originated in Molo, Iloilo. Visayans favor raw seafood marinated in vinegar or calamansi juice. It’s

widely known as Kilawin. Chicken Inasal is another favorite most likely to be served throughout the

region. Some of their special dishes are Pata at Kadios, Pinasugbu, Otap and Biko.

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IX. Mindanao Flavors

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.166), that part of Mindanao Island inhabited by ethnic groups having Islam as a common religious bond. There are several groups in this region: the Maranao that inhabit the shores of Lake Lanao, the Maguindanao which occupy the province of Cotabato, the Tausugs, Badjaos and other maritime groups that live in the Sulu Sea area, etc. Ethnically, however, because of the strong religious affinity among them, these groups can be seen as one. Mindanao cooking is marked by simplicity and the non-use of pork which is universally used in the rest of the country. It is closely similar to the Indonesian and Malaysian native fares in the use of hot chilies and strongly flavored spices such curry. The popular dishes in the region are tiola sapi (spicy boiled beef), piarun (fish with chilies) and lapua (blanches vegetables seasoned with salt and vinegar or guinamos).

The best place to relish Davao flavors is probably in its markets. They are bursting at the seams

with fresh seafood, meat, fruits and vegetables. The produce of Davao is bountiful and the cooking

methods are simple enough to bring out their quality. Broiled tuna jaws, Davao’s claim to culinary

fame, are unmatched elsewhere. Since the region is a top producer of quality meat and poultry, the

dishes are stout and healthy. And few places produce the range of fruits from mundane banana to that

most exotic of fruits, Durian. Those who haven’t developed a taste for the raw flesh of that

controversial fruit should sample the Pastel de Durian, delicate durian tarts. An escapade to this

place isn’t complete without sampling other delicacies such as catfish and the exotic crocodile meat.

Some of their other special dishes are Sinigang na Sugpo, Adobong Pusit, Okoy, Ensaladang Suha

and Pastelitos de Mangosteen.

The language of Zamboanga is a local patios with heavy Spanish roots called Chabacano.

Zamboanga’s cuisine is quite similar. Spanish colonial cooking is evident in dishes such as Callos

and Maja Blanca. On the other hand, Malay cooking is clearly demonstrated in the recipe of

Ginataang Curacha. The crabs called Curacha are indigenous to Zamboanga and are prized for the

sweetness of the meat. Every province boasts of having the best version of Adobo. In most parts of

the country, Adobo is prepared with soy sauce, vinegar and garlic, and thus turning its sauce slightly

darker. Zamboanga’s Adobo, however, prepared similarly but thickened with coconut cream, results

to have a more distinct character and taste. The province also is famous for its various way of

serving root crops and rice. Glutinous rice is mixed with spices, coconut milk and prawns; or

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prepared with turmeric and pimento. Cassava, is boiled and grated into cakes or any other sweet

pastries. Some of their special dishes are Malasugue sa Bagon Gata, Estofadong Manok, Flan con

Merengue and Ensaladang Agar-Agar at Manggang Hilaw.

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X. Factors That Affect Philippine Cuisine

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.167), as the Philippines become increasingly involved in international affairs, many Filipinos have been lured to leave the islands to settle in North America and other countries. It is estimated that over half a million Filipinos are now living in the United States and close to 50,000 are in Canada. Despite their easy adaptation to their new environment they have retained their taste for Filipino food. To satisfy their cravings for native dishes it is often necessary to improvise or make do with whatever available ingredients. The foreigners who enjoyed Filipino cooking during their visit to the islands would like to share their exotic culinary experiences with family and friends back home often have to do the same. For although, many Filipino cookbooks have been written by Filipinos and foreigners alike, most of them are limited to Philippine circumstances assuming ready availability of required ingredients and familiarity with cooking techniques.

The Christian Filipinos, found mostly in the large island of Luzon and Visayas make about 96%

of the country’s population. Filipino Muslims, on the other hand, are concentrated in Southern

Mindanao and close to the borders of Indonesia and Malaysia. Because of strong religious affinity

among these Muslims, they are marked by simplicity and non-use of pork.

Filipinos living in Luzon prefer rice while Visayans in the island of Cebu, Leyte and Samar prefer

corn. People in Luzon and some in Visayas will eat root crops as desserts but to eat them as staples

in these regions would indicate that one is poor. However, in Mindanao, panggi (cassava) is a staple

food in most areas.

Bicolanos and Tagalogs especially those in Southern Luzon use a lot of coconut in their cooking.

Coconut trees dominate the landscape of these regions. While hot peppers are found all over the

Philippines, only Bicolanos and the Muslims of Mindanao eat them raw or use them extensively in

cooking. People living in coastal areas or river streams eat a lot of fish while inland people prefer

meat. Among fish eaters, variations exist between those who eat saltwater fish or freshwater

varieties. Most Visayans prefer saltwater fish like sardines, tuna, mackerel and bonito. Many

Tagalogs, Pampangos, Ilocanos and Pangasinans prefer freshwater fish. Particularly in Pangasinan

and Pampanga, the cultivation of milkfish in ponds is a well developed art.

Southern Tagalogs tend to marinate their meat, fish and poultry in seasoned vinegar before frying.

Central Luzon people favor sautéing in garlic, onions and tomatoes and use of soy sauce and gravies.

Visayans also favor frying as well as boiling while Muslims prefer to broil and roast their food over

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live fire. On special occasions, a suckling pig is roasted almost all over the country. On daily fares,

ingredients are just thrown into a pot in the order of how fast they cook. Fresh vegetables that are

boiled are usually dipped in bagoong. Often, they’re simply washed and placed on top of boiling

rice.

According to Eleonor Laquian and Irene Sobrevinas (“Filipino Cooking Here and Abroad”, National Bookstore, Inc., Copyright, 1977, p.169), the basic cooking methods commonly used in the Philippines are boiling, roasting, frying and steaming. Though frying seems to have been introduced to Philippine cooking by the Chinese. Coconut oil must have been used in the beginning as it is still often used now although lard and other vegetable oils have become popular. Most Filipino dishes follow the Chinese example of cutting, dicing or chopping ingredients into small pieces. While this method of preparation is convenient for the Chinese who use chopsticks, it is also suitable for the Filipinos who often eat with their hands.

Traditional Filipinos rarely use cutlery for eating. Only Western influence introduced this way to them. Filipinos learned to eat with a spoon and fork which were practical for getting the rice, chopped meat and vegetables and a bit of broth.

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XI. Conclusion

The dishes and cooking techniques of the Philippine Islands were originally Malay. Then, over

many centuries, they were greatly influenced by visitors from distant lands. These include pre-

Hispanic Chinese, Indian and Arab traders, and Spanish and American colonizers and Japanese

conquerors. This blending resulted to an extraordinary cuisine. The Philippines has successfully

formed an enticing culinary style that is distinctly Filipino. This was made possible by the locals who

improvised their native dishes to blend with foreign concoctions through combination of cooking

techniques and spices. Filipino food recipes are distinguished by their bold combination of sour,

sweet and salty flavors. Generally, most authentic Filipino food recipes are not heavily spiced.

Filipino dishes showcase a sudden incursion of flavor and are usually delivered in a single

presentation. This gives the eater a simultaneous visual feast, a gustatory glee and an aromatic

bouquet. An important feature of Filipino food is contrastic. For example, pairing sweet with salty;

like salted sun dried fish being paired with sweet cocoa rice porridge. So, it may be said that Filipino

food recipes provide a range of rich flavors, colour and spices. And these rich flavors make the

Filipino cuisine unique, mouth watering, delicious and tempting.

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Bibliography

Alejandro, Reynaldo. Food of the Philippines. Manila: Periplus Editions, 1999

Belmonte, Leonarda and Del Mundo, Perla. Philippine Fiesta Recipes. Manila: National Bookstore

Inc., 1987

Del Fierro, Norrie. Popular Recipes of the Philippines. Manila: National Bookstore Inc., 1986

Laquian, Eleonor and Sobrevinas, Irene. Filipino Cooking Here and Abroad. Manila: National

Bookstore Inc., 1977

Rosales-Baretto, Glenda. Flavors of the Philippines. Manila: Via Maria Catering Services Inc., 2001

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