FILIPINO Cuisine

 

 

·         Sili- many recipes call for this spicy addition including main course, hot sauces and dops.

·         Ginger- the Asian influence on Filipino cuisine is clearly demonstrated in their use of ginger, a popular spice used in Asian cuisine. Ginger is often used in Filipino stews and soup. It provides flavor and aroma to meat dishes such as tinola, a chicken stew.

The regional cooking methods and service styles being practiced by the Filipino

·           Nilaga- or boiled dish that is best loved by many Filipinos is bulalo. It is consist of boiled leg bone marrow with cartilage attached, meat and cabbage.

·         Ihaw- or grilling is best means of preparation for cooking fish, chicken and meat. It is cooking directly on the heat of fire from the charcoal.

·         Lechon- roasted pig is one of perfect example of roasting which is found in most Filipino fiesta, and other important celebration. Chicken meat is also roasted and is known as Lechongmanok (roasted chicken)

·         Steaming is done in a bowl shaped pan and the dish is wrapped in banana leaves or foil to preserve its flavor and moisture. It was also one of the ancient ways of preserving food done by the Filipinos.

·         Adobo- was already practice before refrigeration became a common practice. It is a special Filipino dish consisting pork, chicken, fish or vegetables in vinegar with garlic and pepper.

·         Kinilaw- preserving raw fish, meat and also vegetable through marinating or cooking it in vinegar, salt and pepper. The Visayan is known for kinilaw na isda or fresh fish. Kilawing kambing is popular among Ilocanos and pampangos.

·         Ginataan- is another distinctive Filipino cooking method. This is a Filipino term for any dish cooked in coconut milk.many ginataan dishes are prepaired and preferred by the Bicolanos. Best known are Ginataang Puso ng saging and Hinpon sa gata.

·         "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce.

·         "Babad/Binabad/Ibinabad" − to marinate.

·         "Banli/Binanlian/Pabanli" − blanched.

·         "Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.

·         "Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).

·         "Buro/Binuro" − fermented.

·         "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.

·         "Guinataan/sa Gata" − cooked with coconut milk.

·         "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.

·         "Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.

·         "Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).

·         "Hinurno" – baked in an oven or roasted.

·         "Ihaw/Inihaw" − grilled over coals.

·         "Kinilaw" or "Kilawin" − fish or seafood marinated in vinegar orcalamansi juice along with garlic, onions, ginger, tomato, peppers.

·         "Laga/Nilaga/Palaga" − boiled/braised.

·         "Nilasing" − cooked with an alcoholic beverage like wine or beer.

·         "Lechon/Litson/Nilechon" − roasted on a spit.

·         "Lumpia" – wrapped with an edible wrapper.

·         "Minatamis" − sweetened.

·         "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.

·         "Paksiw/Pinaksiw" − cooked in vinegar.

·         "Pangat/Pinangat" − boiled in salted water with fruit such as tomatoes or ripe mangoes.

·         "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.

·         "Pinakuluan" – boiled.

·         "Prito/Pinirito" − fried or deep fried. From the Spanish frito.

·         "Relleno/Relyeno" – stuffed.

·         "Tapa/Tinapa" – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapameanwhile is almost exclusively associated with smoked fish.

·         "Sarza/Sarciado" – cooked with a thick sauce.

·         "Sinangag" – garlic fried rice.

·         "Sigang/Sinigang" − boiled in a sour broth usually with a tamarindbase. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.

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