This document contains recipes for several Filipino delicacies including:
1) Paksiw na Pata with Beer, a pork shank dish cooked in beer with banana blossoms and seasonings.
2) Pancit Guisado Pampango, a noodle dish with pork, shrimp, vegetables and a garlic and kamias sauce.
3) Other recipes include Kamaniang (squash and sitaw), Binagis (meat stew), Pinatisan (intestines dish), and Mazapan de Pili (pili nut candy).
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
[English Task] Procedure Text: Original Appetizer, Main Course, and DessertAnnisa Dinandya
Tugas Bahasa Inggris Procedure Text, Januari 2015.
SMAN 2 Bandar Lampung. Our Own/Original Menus are: Lava Pantsu as Appetizer, Laboom Kaboom as Main Course, and Alto Skin as Dessert.
Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
MARUTI SUZUKI- A Successful Joint Venture in India.pptx
Delicacies with recipe of region iii
1. dELiCACiES with RECiPiES:
* PAKSIW NA PATA WITH BEER
INGREDIENTS:
1 large pork pata, sliced
1 cup beer
½ cup dried banana blossoms, cleaned and
soaked
1 clove garlic, crushed
1 small laurel leaf
Oregano leaves
½ cup vinegar
Salt, soy sauce and pepper to taste
6 pieces saba banana, fried
Brown sugar to taste
PROCEDURE:
Clean pata and place in deep saucepan. Add beer
and enough water to cover and cook until tender.
Add the rest of the ingredients except bananas
and continue cooking. Add bananas and simmer
for 5 minutes more
* PANCIT GUISADO PAMPANGO
INGREDIENTS:
¼ cup cooking oil
1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
¼ kilo pork, lean, cut into cubes
¼ kilo shrimps, shelled
½ cup shrimp juice
½ cup atsuwete extract Patis, salt and pepper for
seasoning
¼ kilo cabbage, cut finely Kintsay
¼ kilo bihon, soaked briskly in water
1 teaspoon, minced garlic
2 tablespoons minced garlic
Green onions
½ cup finely cut kamias
2 hard-cooked eggs, sliced
PROCEDURE:
Heat oil, sauté 1 teaspoon garlic. Add fried tokwa
& pork, shrimp and shrimp juice. Season with
patis, salt and pepper. Cover and allow to boil.
Add cabbage and kintsay and cook for 1 minute.
Add bihon and cook until done. Remove from
fire. In another skillet sauté the rest of the
minced garlic in a little oil until brown, add green
onions and kamias. Sprinkle over cooked pansit.
Garnish with hard-cooked eggs.
*KAMANIANG
INGREDIENTS:
2 tablespoons cooking oil
1 teaspoon crushed garlic
1 tablespoon sliced onion
½ cup sliced tomatoes
½ cup shrimps, shelled
1-1/2cups shrimp juice
1-1/2teaspoons salt
Dash of pepper
2 cups cut squash fruit
1 cup cut kamaniang (sitaw) (2” lengths)
2. PROCEDURE:
Sauté garlic, onion, tomatoes and shrimps. Cook
2 minutes and add shrimp juice. Season with salt
and pepper. Let boil. Add squash fruit and sitaw.
Cook 10 minutes.
* BINAGIS
INGREDIENTS:
2 tablespoons cooking oil
1 teaspoon crushed garlic
2 tablespoons sliced onion
1 cup sliced boiled pork
1 cup cubed pork liver
¾ cup sliced boiled pork heart
¼ cup sliced oiled pork kidney
1 cup broth
1/3 cup vinegar
1-1/2teaspoons salt
½ cup red sweet pepper strips
PROCEDURE:
Sauté garlic, onion, pork, liver, heart and kidney.
Cover and cook 5 minutes. Add broth, vinegar
and salt. Boil and add sweet pepper. Cook 5
minutes longer. Serve hot.
*PINATISAN
INGREDIENTS:
½ cup sliced cleaned & cooked small intestines
(2” lengths)
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
½ cup sliced pork liver
¼ cup vinegar
2 tablespoons patis
½ cup meat broth
PROCEDURE:
Turn small intestines inside out and rub with
salt. Rinse well with water. Boil 2 cups water and
add small intestines. Cook over low heat for one
hour until tender. Heat cooking oil and brown
garlic. Mix in small intestines, pork and liver. Add
vinegar, patis and ½ cup meat broth. Cover and
bring to a boil. Simmer over low heat for 30
minutes. Serve hot.
*TALANGKA SOUP
INGREDIENTS:
30 pieces talangka
3 cups water
2 tablespoons cooking oil
1 tablespoon sliced onion
¼ cup sliced tomatoes
Patis to taste
2 pieces kamias
¼ kilo fresh miki
Green onions and kintsay for garnishing
PROCEDURE:
Wash talangka very well. Extract aligi and set
aside. Pound talangka shells until fine. Add water
& Strain. Boil stock & set aside. Sauté onion,
tomatoes and aligi; season with patis and add to
the soup stock. Add kamias and cook until
tender. Take out kamias and mash with a little
stock. Strain and add to the soup stock. Boil. Add
miki and cook 3 minutes. Before serving,
sprinkle with green onion and kintsay. Serve hot.
3. *MIKI WITH MUNGGO SPROUTS
INGREDIENTS:
2 tablespoons cooking oil
2 segments garlic, crushed
1 tablespoon sliced onion
1 cup sliced boiled pork
1 cup munggo sprouts, sorted and washed
½ cup sliced tokwa
½ cup sliced petsay
½ cup sliced cabbage
½ kilo fresh miki
Soy Sauce to taste
PROCEDURE:
Heat cooking oil. Sauté garlic, onion and pork.
Add munggo sprouts, simmer, then ad tokwa.
Season with soy sauce. Cook for 5 minutes. Add
petsay and cabbage. Cook for 2 minutes. Add
miki. Cook 3 minutes more. Serve hot. Six
servings
*MAZAPAN DE PILI
INGREDIENTS:
Mazapan de Pili (pili nut candies)
3 cups ground pili nuts
2 cups sugar
1 tsp. dayap juice
1 tsp. dayap rind
2 cups evaporated milk
½ cup fine bread crumbs
3 large egg yolks
PROCEDURE:
Blanch the pili nuts and grind finely using a food
processor or grinder. In a deep frying pan cook
ground nuts, sugar, milk and water for about 15
minutes or until thick. Add the egg yolks, juice,
rind and bread crumbs and cook for an
additional 10 minutes. Place in small paper
candy cases. Makes 10-15 large candies.
*TAMALES (rice and peanut cake with
savory topping)
INGREDIENTS:
1 cup powdered rice or rice flour
1 cup coconut milk
2 ½ cups chicken broth
¼ tsp brown sugar
1 ½ tsps. salt
¼ tsp pepper
3 tbs. peanut butter
½ cup cooked lean pork meat cut into strips
½ cup cooked chicken breast cut into strips
1 sliced cooked ham
½ cup thinly sliced chorizo or pepperoni
2 hard-boiled eggs, sliced
PROCEDURE:
Toast the rice flour over medium heat until
golden brown. Remove from heat and gradually
add the coconut milk. Stir or whisk until smooth.
Mix in peanut butter, salt, sugar and pepper. Add
the chicken broth and continue cooking,
constantly stirring until mixtures turns into a
thick paste. Turn the heat down and continue
cooking with constant stirring for 10 more
minutes. Taste and correct the seasonings.
Remove from the heat and add half of the pork,
chicken, ham and chorizo pieces. Transfer to a
lightly oiled 9x9x1½” square pan (or 9” pie
plate). Smooth out the surface and arrange the
remaining cooked meat slices and eggs over the
top. 6 servings.