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   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.
   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.
   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.
   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.
   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.
   Chicken   Mami     Noodles

    Soup or also called "pancit

    mami"
   Yields: 20 - 25 rolls



   It is a fusion of Chinese and Filipino

    elements.
   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.
Philippine cuisine
Philippine cuisine
Philippine cuisine
Philippine cuisine

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Philippine cuisine

  • 1.
  • 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"
  • 8.
  • 9. Yields: 20 - 25 rolls  It is a fusion of Chinese and Filipino elements.
  • 10.
  • 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.