Filipino Chinese cuisine

• There are many types of foods in the Philippines because of inhabitants residing in the country.

• Most of the Chinese Filipinos are ones who have businesses in Chinese food and service restaurants

• Restaurants are frequently seen as places where there is a large number of Chinese Filipinos living in that area or somewhere nearby.

• The food is usually Cantonese where the chefs are from Hong Kong.

• Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation.

HISTORY

HISTORY

• Filipino cuisine is influenced principally by China, Spain, and the United States, integrated into the pre-colonial indigenous Filipino cooking practices

• When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names.

• The "comida China" (Chinese food) includes arrozcaldo (rice and chicken gruel), and morisquetatostada (fried rice).

• When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed.

• In the Philippines, trade with China started in the 11th century, as documents show, but it is conjectured that undocumented trade may have started even two centuries earlier.

• Trade pottery excavated in Laguna, for example, includes pieces dating to the Tang Dynasty (AD 618 - 907). The Chinese trader supplied the silks sent to Mexico and Spain in the galleon trade. In return they took back products of field, forest -beeswax, rattan - and sea, such as beche de mer.

• Evidence of Chinese influence in Philippine food is easy to find, since the names are an obvious clue.

• Pansit, the dish of noodles flavored with seafood and/or meat and/or vegetables, for example, comes from the Hokkienpiān-ê-sit̍ meaning something that is conveniently cooked: usually fried," however, pansit now names only noodle dishes, and not only stir fried or sauteed, but shaken in hot water and flavored with a sauce (pansit luglog), served with broth (mami, lomi) even a pasta form that is not noodle shaped, but is of the same flour-water formuation, such as pansit molo(pork filled wontons in a soup). One can conjecture without fear that the early Chinese traders, wishing for the food of their homelands, made noodles in their temporary Philippine homes.

• Since they had to use the ingredients locally available, a sea change occurred in their dishes.

• Further adaptation and indigenization would occur in the different towns and regions. Thus Malabon, Metro Manila, a fishing village, has developed pansitMalabon, which features oyster, shrimp and squid. While in Lucban, Quezon which is deeply inland and nowhere near the sea has pansit habhab, which flavored only with a little meat and vegetables, and is so called because it is market food eat off the leaf (habhab).

• The same thing has happened to lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpia Shanghai (indicating frying and a pork filling).

• Serving meat and/or vegetable in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia in variations peculiar to each culture.

• The Filipino version has meat, fish, vegetables, heart of palm and combinations thereof, served fresh or fried or even bare.

• The Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare.

• The use of soy sauce and other soybean products (tokwa, tahuri, miso, tausi, taho) is Chinese, as is the use of such vegetables as petsay, toge (mungbean sprout), pickled mustard greens (mustasa). Many cooking implements still bear their Chinese name, like sianse or turner.

• The Filipino carajay, spelled the Spanish way is actually a Chinese wok.

• Cooking process, also derive from Chinese methods. Pesa is Hokkien for "plain boiled" (Chinese: 白煠; Pe̍h-ōe-jī: peh̍-sa̍h) and it is used only in reference to the cooking of fish, the complete term being peq+sa+hi, the last morpheme meaning fish.

• In Tagalog it can mean both fish and chicken (pesang dalag, pesang manok).

• As well, foods such as patatim and patotim refer to the braising technique (Chinese: 燉 or 燖; Pe̍h-ōe-jī: tīm) used in Chinese cooking.

EXAMPLES OF DISHES, PASTRIES, AND OTHERS

Pancit• In Filipino cuisine, pancit or pansit are noodles.

• Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-sit̍ or Chinese: 便食; pinyin: biàn shí) which literally means "convenient food."

Pancit

• Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home.

• Noodle dishes are also standard fare in local restaurants.

• Food establishments specializing in noodles are often referred to as panciterias.

Pancit

• Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.

• They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism."

Pancit• Pancit is a derivative of a type of noodle(s)

that originate in China but pancit which is different in its own aspect originated in the Philippines.

• The fact that pancit is eaten and part of Filipino culture means that it was most likely brought over from settlers originating in China or East Asia.

Lumpia

• is a spring roll of Chinese origin commonly found in Indonesia and the Philippines.

• It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).

Lumpia

• It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).

• Lumpia is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia.

• In the Philippines lumpia is one of the most common dishes found in any kind of gathering celebration

Fresh Lumpia

• Lumpiang sariwa similar to the Indonesian lumpiabasah, consists of minced ubod (coconut heart), flaked chicken, crushed peanuts, sweet potato and jicama (singkamas) as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe.

• Egg is often used to hold the wrap together.

• The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed roasted peanuts and fresh garlic.

• This variety is not fried and is usually around 5 centimetres in diameter and 15 centimetres in length. It is derived from the original Chinese popiah.

Lumpiang hubad

• Lumpiang hubad ("naked spring roll") is lumpiangsariwa (fresh lumpia) served without the crêpe wrapping. Essentially this is not anymore a lumpiabut is an alternative way of eating the fresh lumpia's traditional fillings.

Lumpiang Shanghai• Believed to originate from Shanghai, in truth no recipe of this

exists in the Chinese city. These meat-laden, fried type lumpiaare filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg.

• They may sometimes contain green peas, cilantro (Chinese parsley or coriander) or raisins.

• Lumpiang Shanghai is commonly served with sweet and sour sauce owing to the influence of Chinese cuisine, but catsup (tomato or banana) and vinegar are popular alternatives.

• This variety is by standard 2.5 cm in diameter and around 10–15 cm in length.

• However, most restaurants and street vendors often serve lumpiang Shanghai in smaller diameters, typically 12 to 20 mm, and serve these with a spicy sauce instead of a sweet and sour sauce

Fried lumpia• Lumpiang prito ("fried spring roll"), also known as lumpiang gulay ("vegetable spring roll"), consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat, seafood or tofu may be added.

• Though it is the least expensive of the variants, the preparation the cutting of vegetables and meats into small pieces and pre-cooking these may prove taxing and labour-intensive.

• This variant may come in sizes as small as lumpiangshanghai or as big as lumpiang sariwa. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as toyomansi.

Lumpiang ubod

• Lumpiang ubod are another variation which are made from julienned ubod (heart of the coconut tree). These are a specialty of Silay, Negros Occidental.

Turon

• Turon is a sweet, deep-fried spring roll made from saba bananas and may be eaten as a snack or dessert

Taho

• Taho (Tagalog: [tɐˈhoʔ]) (Chinese: 豆花; Pe̍h-ōe-jī: tāu-hoe) is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls).[2] This staple comfort food is a signature sweet and taho peddlers can be found all over the country. The Indonesian equivalent of this snack is Tauhue, and the Malaysian equivalent of this snack is called Taufufah.

Taho

• Through early records, it is evident that tahotraces its origin to the Chinese douhua. Prior to the Spanish Colonization, Chinese were common traders with the native Malays, influencing Philippine cuisine.

Taho• Most taho vendors prepare the separate

ingredients before dawn. • The main ingredient, fresh soft/silken tofu, is

processed to a consistency that is very similar to a very fine custard.

• The brown sugar is heated, caramelized and mixed with water to create a viscous amber-colored syrup called arnibal. Flavors, like vanilla are sometimes added to the arnibal.

• Sago pearls, purchased from the local market, are boiled to a gummy consistency until they are a translucent white. In lieu of making soft tofu from scratch, one can use a soft tofu mix from the store

Batchoy

• Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles.

• Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy

Batchoy• Batchoy's true origin is inconclusive. Documented accounts

include the following:• The dish was concocted in the La Paz market in 1938 by Federico

Guillergan, Sr.His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City's most popular dish. Federico Guillergan, Jr., the son of the soup's inventor, states that his father at first jokingly called the dish "bats" when asked for its name. Later, he added "choy", from the vegetable dish chop suey.

• Teodorico Lepura opened his first batchoy shop at the La Paz public market in 1945. Run by Lepura, his wife and their children, the shop sold the original La Paz batchoy at that time priced at 20 centavos per bowl. In the 1930s, as a teenager, Lepura learned the basics of making La Paz batchoy while working for a Chinese merchant, and eventually concocted his own version of the dish.

• Other sources state that the dish originated from the Chinese community in La Paz

hopia• literally: "good pastry" is a popular Indonesian

and Philippine bean-filled moon cake-like pastries originally introduced by Fujianeseimmigrants in urban centres of both countries around the turn of the twentieth century. It is a widely available inexpensive treat and a favoured gift for families, friends and relatives.

Siomai

• Siomai (Cebuano/Tagalog: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is commonly steamed, with a polar variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with squeezed calamansi(Philippine lime) juice, and a chili-garlic oil is sometimes added to the sauce.

Siopao

• Siopao is a Hokkien term for bāozi (包子), literally meaning "steamed buns".

• It is a famous Chinese-Filipino snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.

• A popular food item in the Philippines and Thailand, siopao and salapao do not require utensils to eat and can be consumed on-the-go. Like bāozi, there are different varieties based on stuffing: Asado or bola-bola (which may use pork, chicken, beef, shrimp or salted duck egg)

Mami

• A noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives. Usually thin egg noodles are used, but there are versions using flat rice noodles (ho fan). Introduced in the Philippines by Ma Mon Luk. He coined the term mami in 1950. When it comes to this food, it is akin to two famous restaurants —Ma Mon Luk and Mami King.

Lomi

• Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Mapo Tofu

• ※INGREDIENTS: 300g Minced Pork, 1 Tbsp Cooking Wine, 2 Tbsp Soy Sauce, 1 Pinch Pepper1/2 Minced Onion, 3 Hot Chili + 1 Red Pepper, 1/2 Green Onion, 1 Tofu5 Tbsp Red Pepper Oil, 1/2 Tbsp Red Pepper Powder, 2 Tbsp Chili Bean Paste, 2 Tbsp Oyster Sauce, 2 Tbsp Soy Sauce1 Cup Water, Starch Water, 1 Tbsp Sesame Oil

Mapo Tofu

•※PREPARATION: 1. Season minced pork with cooking wine, soy sauce, pepper and marinate for 10 minutes.2. Mince the garlic, chili pepper, and onion and dice the green onion.3. Cut the tofu into 1cm length cubics.4. Pour red pepper oil on a pan and stir fry minced garlic, sliced green onion, minced pepper, and minced onion. 5. Add red pepper powder, marinated pork and continue stir frying. 6. When the meat is cooked enough, add wine and flambe.7. Add chili bean paste, oyster sauce, soy sauce, water and boil. 8. Add tofu, starch water and sesame oil.9. Pour it over white rice.