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Philippines Cuisine

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Philippines Cuisine - Page Text Content

S: Philippines

FC: Cuisine | Philippine | Cuisine

1: The world is a book, and those who do not travel read only a page. St. Augustine

2: Tropical climate with high temperatures, oppressive humidity, and plenty of rainfall. the two seasons they have are wet & dry. A third of the total land area is considered arable & about three fourths is dedicated to subsistence crop & one fourth to commercial crops. 30% is suffering from erosion. Live stock contributes about 13% to agriculture production & fish is the primary source of protein in the Filipino diet.

4: Travel and change of place impart new vigor to the mind. Seneca

5: The geography is extremely varied with volcanic mountains among the largest islands, great harbors, and narrow coastal strips. The harbors provide a food source & sea transportation but flooding is a frequent hazard. The rainfall is so harsh & so drawn out that flooding is frequent along with the sudden earth quakes. The humidity is endless along with its high temperatures. Its located nearby volcanoes and has many mountain ranges with inland water bodies.

6: I have wandered all my life, and I have also traveled; the difference between the two being this - that we wander for distraction, but we travel for fulfillment. Hilaire Belloc

7: Main agricultural products of the Philippines are rice, corn, coconut, sugarcane, banana, cassava, pineapple, and vegetables, Livestock include hog, cattle, dairy products, sardines, anchovy, and slip-mouth.

9: Size: 115,831 square miles Population: 75,504,077 residents That's 715 per square mile. Languages spoken: Bicol, cebuano, Hiligaynon, Pangasinan, tagalog, tausag, etc. Offcial language: Filipino or English They are the only Christian nation in Asia., with more than 86 percent of the population being roman catholic, 6 percent Christian, & 2 percent to the 100 protestant denominations.

10: The capital is Manila named after the white flowered mangrove plant. The government they have is called the Republic or democratic form, when the power is in the hand of the people, the majority.

11: A good traveler has no fixed plans, and is not intent on arriving. Lao Tzu

12: Family is everything. Especially including the nuclear family like aunts, uncles, cousins, etc When invited to a household, bring flower or sweets. Presentation is important. Arrive 15*30 minutes klater than invited for a larger party. Have your home blesed for safety. For good fortune, toss coins. Special holidays vary among the relgigions, and the local holidays and festivals are spread throughout the provinces and different areas.

14: Blend flour, sugar, salt, and baking powder. Add milk and water, and anise extract, if using, mix until smooth. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes. Serve hot with butter or shredded fresh coconut. | Puto Recipe

15: In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice. | Adobo Recipe

16: Ingredients: 1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined halved 1/4 kilo chicken liver and gizzard, sliced 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste | In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice. | Chopsuey Recipe

17: 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 1/4 cabbage, sliced into strips 1 onion, pealed and sliced 3 cloves of garlic, crushed 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 | 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. | Pancit Recipe

18: Directions: 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. 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. 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 onions 1/2 cup thinly sliced green cabbage 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying

19: Lumpia Recipe

21: Examples of Filipino Dishes: Adobo, Menudo, Sinigang na baboy, rellennong manok, bicol express, laing, pinakbet, pansit, filipino spaghetti chicken acaroini salad, leche flan pork/ chicken barbeque chopsuey halayang ube crispy pata beef tapa

22: The strong, pungent taste of bay leaves makes them a perfect fit for Filipino cooking recipes. The leaf has a wide range of uses, from meat sauces and dips to main dishes like adobo, menudo and mechado. Dried bay leaves are traditionally used; fresh bay is seldom available in local markets. | Philippine onions are strong and pungent, making them a great source of flavor. Use native red onions for sautéing and pickling, but use the white ones for salads and sandwiches. If you’re making rice porridge, top it with chopped green onions for extra spice.

23: Lemongrass has strong-smelling leaves and stalks commonly used in soups, teas and sauces. The leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. | Pandan is mostly an aromatic ingredient, most commonly used with plain white rice. Just add a couple of leaves to your rice as it boils, and it comes out with a strong, inviting aroma. Some regions even weave it onto rice pots for an even stronger scent. You can do the same with rice cakes, puddings, and other Filipino desserts recipes.

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  • By: Michelle F.
  • Joined: almost 8 years ago
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About This Mixbook

  • Title: Philippines Cuisine
  • An overview of the colorful & unique dishes originally from the islands of the Philippines.
  • Tags: None
  • Published: almost 8 years ago