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Philippine cuisines

Philippine cuisines






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  • A simple yet nutritious dish, pinakbet consists of bitter gourd, squash, okra, tomatoes, onions, long beans, and cubes of pork simmered in a combination of water and tasty shrimp paste.
  • The world-famous dish is either chicken or pork marinated in a mix of vinegar and garlic. The meat is browned or fried in oil and then simmered with spices like bay leaf, black pepper and chilli pepper.
  •  The dish is cooked by roasting a whole pig—stuffed with lemongrass, tamarind and other spices—over charcoal until it is tender and cooked to near perfection. The well-loved lechon is usually reserved for special occasions like weddings and birthdays.
  • HALO HALO is a favorite Filipino dessert or snack.  It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and  topped with ice cream.   The halo-halo basically is sweet, creamy, and a filling dessert. If halo halo is best during hot season , it can be also best during cold season .. It was called ginataang halo-halo or sometimes called alfajor. Saba bananas and ripe jackfruit add an extra sweetness, and the sago and glutinous rice balls (bilo-bilo) provide a chewy texture you can also add extra ingredients if you want.
  • Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.  champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish); dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong;
  • NL- There is a preference for locally grown vegetables e.g., saluyot, a leafy green that looks like spinach but turns slippery like okra when cooked.CL- The people have a passion for meat especially pork and poultry. Some popular dishes are sisig, embutido and balut - a partially formed duck embryo in an egg that has been boiled for a few moments.They usually like their vegetables sautéed in garlic, onions and tomatoes with pork and shrimps. 
  • SL - Vinegar seasoned with garlic, salt and pepper is used as a marinade for fish before frying or as a dip.Its cooking is notable for their generous use of coconut milk, chilies, vinegar and tamarind. Some popular dishes are sinigangand laing and bicol’sbicol express.Well-known native cakes and delicacies include suman and bibingka.
  • Guinamos or fish bagoongCooking is also simple. The people like their fish broiled over live coals or boiled in vinegar until it is almost dry. Some even eat their fish raw as in kinilaw.\Cooking is also simple. The people like their fish broiled over live coals or boiled in vinegar until it is almost dry. Some even eat their fish raw as in kinilaw.
  • Some popular dishes are tiolasapi or spicy boiled beef , piarun or fish chillies and lapua. Blanch vegetables seasoned w/ salt and vinegar or guinamos this is the pinakbet style of mindanao.

Philippine cuisines Philippine cuisines Presentation Transcript

  • • Even with various external influences at play, there are still original Filipino dishes that can be considered as regional specialties. In the agricultural lands of the Northern Philippines, the people of the Ilocos region take pride of their vegetable dish Pinakbet (or meat vegetable stew with shrimp paste). HISTORY
  • HISTORY • One of the most popular Filipino dishes is the Adobo. Although the term “adobo” is Spanish for sauce, seasoning, or marinade, the way of cooking the dish is indigenous to the Philippines and was in the country long before any colonists came.
  • • Another national pride in the Philippines is its Lechon (or roasted pork), hailed by some chefs as the finest-tasting pork dish in Asia. HISTORY
  • • Filipino culture may be likened to a halo-halo. The ice cream, which is a Western ingredient, may be on top of the concoction, but that is just the surface of the dessert. HISTORY
  • • Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation. CHARACTERISTICS
  • • Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Filipinos traditionally eat three main meals a day: agahan or almusal , tanghalían, and hapu nan, meriénda Snacking is normal. Dinner, while still the main meal, is smaller than other countries. CHARACTERISTICS
  • • In Northern Luzon, cooking method is simple; vegetables are usually steamed or boiled. • While in Central Luzon, cooking is marked by elaborate preparation and clever combination of many different ingredients in a single dish LUZON CUISINE
  • • And in Southern Luzon the people have a strong preference for fresh water fish which abound in streams and rivers. LUZON CUISINE
  • • The region is noted for dried salted seafood. Visayan cooking tends to be salty because of its dried salted foods and the liberal use of guinamos. VISAYAS CUISINE
  • • The cuisine in the islands of the Philippines evolved from Malaysian origins with additional influences by Chinese, Hispanic and American cuisines throughout the centuries. However, cuisines in Mindanao tend to be different because of the fact that the area was generally free from Hispanicization. MINDANAO CUISINE
  • • In addition, Mindanao cuisine is generally influenced by the spicy and rich Malay dishes from neighbouring countries such as Malaysia, Brunei and Indonesia. This is in contrast to the rest of the Philippine regions which have cuisines generally influenced by Hispanic culture. MINDANAO CUISINE
  • • Mindanao cooking is marked by simplicity and the non-use of pork which Muslims do not eat. It is closely similar to Indonesian and Malaysian native fares in the use of hot chilies and spices such as curry. MINDANAO CUISINE