S: Foods of the World: The Philippines
FC: Foods of the World: The Philippines | Veronica Blanco B1
1: Geography and Climate -Yearly temperature (26.6C or 79.88F) -Tropical weather -Three seasons: hot-dry (summer), rainy, and cool-dry; temperate in highlands -Seven thousand islands, but split into three geographical divisions: Luzon, Visayas, and Mindanao -Abundant in water sources with plains and mountainous areas -Rice crop is limited to rainy season -Tropical climate allows for rice, sugar, bananas, coconut, and pineapple to be harvested and found in lower attitudes
2: Main Agricultural Products of the Philippines
4: Size | 117,187 square miles with 94.01 million people estimated since 2010 | Religion | 90% Christian -80% Roman Catholic -10% Other 10% Other Religions (Muslim, Buddha, etc)
5: Language -55% speak Tagalog -111 Dialects with 10 important ones -English is used for educational purposes -English + Tagalog = "Taglish"
6: 1521 - Ferdinand Magellan led the first Europeans to visit the Philippines | 1564 - Miguel Lopez de Legaspi established Spanish communities, including Manila (1571) | 1896 - execution of Rizal 1898 - Spanish-American War *May 1st - Emilio Aguinaldo helped Americans fight the Spanish 1899-1902 - Philippine-American War: Filipino insurrection and revolt against Americans
7: Historical Information | 1941 - World War II: Japan invades the Philippines July 4th, 1946 - Republic of the Philippines was created 1954 - Joined the Southeast Asia Treaty Organization 1986 - Ferdinand E. Marcos vs. Corazon Aquino: both claimed to be winners in election
10: Holiday Celebrations (Food)
12: LUMPIA Directions 1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. 2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. 3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. | Ingredients 1 tablespoon vegetable oil 1 pound ground pork 2 cloves garlic, crushed 1/2 cup chopped onion 1/2 cup minced carrots 1/2 cup chopped green onions 1/2 cup thinly sliced green cabbage 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying
13: CHICKEN ADOBO Ingredients 1 (3 1/2 pound) whole chicken 12 whole cloves garlic 1 cup apple cider vinegar 1/2 cup soy sauce 1 tablespoon coarsely ground black pepper 4 dried bay leaves Steamed jasmine rice (optional), for serving | Directions 1.Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar, soy sauce, pepper and bay leaves. 2.Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 165 degrees), about 25 minutes. Turn the chicken halfway through for even cooking. 3.Remove the cooked chicken pieces from the sauce and set aside on a plate. Continue to cook the sauce until it's reduced to about 1 cup, about 10 minutes. 4.Strain the sauce, then add the chicken back to the sauce and toss to coat completely, before moving to a serving platter. Serve with steamed jasmine rice.
14: PANCIT BIHON Ingredients 1 8 oz. pack pancit bihon noodles 1 cooked chicken breast, shredded 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed and minced 1/3 cup scallions, cut into pieces 1 carrot, sliced into strips 2 tablespoons of cooking oil 3/4 cup diced celery 3 tablespoons soy sauce Salt and pepper to taste 5 pieces of calamansi or 1 lemon, sliced Directions Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil. Sauté garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side.
15: HALO-HALO Ingredients 6 tbsp halo-halo mixture, divided into 2 tbsp each 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk vanilla ice cream (can also use mango) Directions In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream
16: DINUGUAN | Ingredients 1 tbsp. of cooking oil 1 k. of pork belly, cut into small cubes 350 g. of pork liver 4 c. of pigs blood 3 chili peppers (siling haba) 1 head of garlic, crushed and minced 1 thumb-sized piece of ginger, minced 3 onions, halved and sliced thinly 1 pouch of sinigang mix good for 1 liter of broth 1 bay leaf salt & pepper (optional) Directions Refrigerate the pigs blood until needed. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked. Meanwhile, minced the liver. Season with a little salt. When the pork is tender and most of the liquid has evaporated, take the pigs blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.
17: Durian [Smelly fruit] | Lechon [Roasted pig] | Balut [Fertilized duck egg] | Kinilaw [Raw fish or meat in vinegar] | Adobong Manok [Chicken adobo] | Pancit [Noodles] | Turon [Banana lumpia] | Pandesal [Rounded bread] | Exotic & Common Foods
18: Herbs & Spices | Kalamansi Sour; popular seasoning of local food; marmalade and juice; vitamin c; use rind and fruit | Tañglad (Lemongrass) Strong-smelling leaves and stalks; used in soups, teas, and sauces; leaf = sweet; comon method = cookfresh leaves to release flavor in food
19: Bauang (Garlic) and Onion Almost always together in meat and vegetable dishes; native garlic for strong, spicy flavor; small bulbs; pungent = flavor | Ginger Used in stews and soups; flavor and aroma to meat dishes (ex. tinola) | Bay Leaves Pungent flavor; leaves = meat sauces and dips (ex. adobo, menudo, etc.); dried leaves are used