influences

2.  Fusion technique in cooking has been a norm in
Filipino kitchen long before Ferdinand
Magellan discovered the Philippines in 1521.
 One may note that while “fusion” has just been
popularized by the elite group of modern chefs,
and dubbed by some as “East Meet West,” the
original concept was introduced to and adopted
by Filipinos as a result of migration and
colonization.

3.  Philippine cuisine has numerous
indigenous and foreign influences.
 Throughout the centuries, the islands
have incorporated the cuisine of the
early Malay settlers, Arab and Chinese
traders, and Spanish and American
colonizers, along with other Oriental
and Occidental accents and flavors.

4.  Pancit or pansit is the term
or noodles in Filipino cuisine.
 The Chinese who came to trade sometimes stayed on.
Perhaps they cooked the noodles of home; certainly
they used local condiments; surely they taught their
Filipino wives their dishes.
› Thus, Filipino-Chinese food came to be. The names identify
them: pansit (from the Hokkien piān-ê-si̍t) meaning
something that is conveniently cooked: usually fried, are
noodles; lumpia are vegetables rolled in edible wrappers;
siopao are steamed, filled buns; siomai are dumplings.

5.  Pancit bihon (aka bijon) is the type
usually associated with the word "pancit",
very thin rice noodles fried with soy sauce
some citrus, possibly with patis, and some
variation of sliced meat and chopped
vegetables.
 The exact bihon composition depends
on someone's personal recipe but
usually, Chinese sausage and cabbage
are the basic ingredients in a pancit
bihon.

6.  Lomi or Pancit Lomi is a Filipino-
Chinese dish made with a variety of
thick fresh egg noodles of about a
quarter of an inch in diameter.
 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.

7.  Chicken Mami Noodles
Soup or also called "pancit
mami"

9.  Yields: 20 - 25 rolls
 It is a fusion of Chinese and Filipino
elements.

11.  The strongest culinary influence is from Spain
which ruled the Philippines for almost 400 years.
› Food historians claim that 80 percent of Philippine
dishes are of Spanish origin.
 Because the Spaniards formed the elite, dishes
adapted by upper-class Filipinos were also
Spanish-inspired.
› Thus many of the party and fiesta dishes and those
served for special occasions bear names like relleno,
morcon, paella, callos, embutido, caldereta, etc.