Philippine cuisine has evolved over centuries, incorporating influences from Austronesian origins, Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American cultures. Traditional cooking methods included boiling, steaming, and roasting native ingredients like fish, meat and produce. Over time, staples like soy sauce, tofu, and techniques like stir-frying were introduced via trade with China. Subsequent influences came from neighboring Malay kingdoms and India. Spanish colonizers brought new ingredients from the Americas and adapted some Spanish dishes. Regional cuisines showcase native ingredients and dishes continue to incorporate global influences.

1. 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.

2. HISTORY AND
INFLUENCES

3. 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.

4. During the pre-Hispanic
era in the Philippines,
the preferred
Austronesian methods
for food preparation
were:

5. Methods for food preparation:
Boiling
Steaming
Roasting

6. The ingredients for common
dishes were obtained from
locally raised livestock.

7. kalabaw (water
buffaloes/carabaos)
baka (cows)
manok (chickens)
baboy (pigs)
various kinds of fish and seafood

8. In 3200 BCE, Austronesians
from the southern China
(Yunnan-Guizhou Plateau) and
Taiwan settled in the region that
is now called the Philippines

9.  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

10.  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

11. China introduced a number of staple food into Philippine cuisine, most
notably
Toyo (soy sauce)
Tokwa (tofu)
Toge (bean sprout)
Patis (fish sauce)

12. as well as the method of:
stir frying
• Chinese cooking technique in
which ingredients are fried in a
small amount of very hot oil while
being stirred in a wok.
Making savory soup bases

13. Many of these food items and
dishes retained their original
Hokkien names
Pancit
Lumpia

14. 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
arroz caldo (congee)
sinangag (fried rice)
chopsuey

15. 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

16. Bagoong (Malay: Belacan)
Patis
Puso (Malay: Ketupat)
Rendang (spicy meat dish)
Kare-kare
the infusion of coconut milk in condiments such as laing
and Ginataang Manok (chicken stewed in coconut milk).
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

17.  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).

18. These foods include various
dishes eaten in areas of the
southern part of the archipelago
today,

19. These foods include various dishes eaten in areas of the southern
part of the archipelago today, such as
kurmah
• Consisting of meat or vegetables braised with yogurt or
cream, water or stock, and spices to produce a thick
sauce or glaze
satti
• is a dish of seasoned, skewered and grilled meat, served
with a sauce
Biryani
• It is generally made with spices, rice, and meat
Puto
• a type of steamed rice cake usually served as snack or as
accompaniment to savory dishes such as dinuguan or
pancit in Philippine cuisine

20. Spanish colonizers and friars in the
16th century brought with them
produce from the Americas
chili peppers
tomatoes
corn
potatoes
the method of sautéing with garlic and
onions

21.  Spanish (and Mexican) dishes were
eventually incorporated into
Philippine cuisine with the more
complex dishes usually being
prepared for special occasions

22. Some dishes such as arroz a
la valenciana remain largely
the same in the Philippine
context.

23. Some have been adapted or
have come to take on a slightly
or significantly different
meaning.
Arroz a la cubana (ingredients
are rice and a fried egg) served
in the Philippines usually
includes ground beef picadillo.

24.  Philippine longganisa despite its name
is more akin to chorizo than Spanish
longaniza (are long thin that differ from
chorizo in that they substitute black
pepper for paprika and may have
different spices like nutmeg) (in Visayan
regions, it is still known as chorizo).

25.  Morcon is likely to refer to a beef
roulade dish not the bulbous specialty
Spanish sausage.

26. TODAY!
 Philippine cuisine continues to evolve as
new techniques, styles of cooking, and
ingredients find their way into the country.

27. TODAY!
 Traditional dishes both simple and
elaborate, indigenous and foreign-
influenced, are seen as are more current
popular international viands and fast food
fare.

28. CHARACTERISTICS

29. Characteristics
Filipino cuisine centres around
the combination of sweet
(tamis), sour (asim), and salty
(alat), although in Bicol, the
Cordilleras and among Muslim
Filipinos, spicy (anghang) is a
base of cooking flavor.

30.  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

31. Examples include:
 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
 the use of cheese (which is salty) in
sweetcakes (such as bibingka and puto),

32.  Vinegar is a common ingredient.
Adobo is popular not solely for its
simplicity and ease of preparation,
but also for its ability to be stored for
days without spoiling, and even
improve in flavor with a day or two
of storage.
 Tinapa is a smoke-cured fish while
tuyo, daing, and dangit are corned,
sun-dried fish popular because they
can last for weeks without spoiling,
even without refrigeration.

33.  Cooking and eating in the Philippines
has traditionally been an informal and
communal affair centered around the
family kitchen.

34. Filipinos traditionally eat three
main meals a day:
agahan or almusal (breakfast)
tanghalían (lunch)
and hapunan (dinner) plus an afternoon
snack called meriénda (also called
minandál or minindál).

35.  Snacking is normal. Dinner, while still the
main meal, is smaller than other countries.
Usually, either breakfast or lunch is the
largest meal. Food tends to be served all at
once and not in courses. Unlike many of
their Asian counterparts Filipinos do not eat
with chopsticks. Due to Western influence,
food is often eaten using flatware—forks,
knives, spoons—but the primary pairing of
utensils used at a Filipino dining table is
that of spoon and fork, not knife and fork.
The traditional way of eating is with the
hands, especially dry dishes such as inihaw
or prito. The diner will take a bite of the
main dish, then eat rice pressed together
with his fingers.

36.  Snacking is normal.
 Dinner, while still the main meal, is
smaller than other countries.
Usually, either breakfast or lunch is
the largest meal.
 Food tends to be served all at once
and not in courses.

37.  Unlike many of their Asian counterparts
Filipinos do not eat with chopsticks.
 Due to Western influence, food is often
eaten using flatware—forks, knives,
spoons—but the primary pairing of
utensils used at a Filipino dining table is
that of spoon and fork, not knife and fork.

38.  The traditional way of eating is with the
hands, especially dry dishes such as
inihaw or prito.
 The diner will take a bite of the main
dish, then eat rice pressed together with
his fingers.

39.  This practice, known as kamayan, is
rarely seen in urbanized areas. However,
Filipinos tend to feel the spirit of
kamayan when eating amidst nature
during out-of-town trips, beach
vacations, and town fiestas

41. NATIVE
INGREDIENTS

42.  Philippine cuisine has a variety of native
ingredients used.
 The biota that developed yielded a
particular landscape and in turn gave the
place local ingredients that enhanced
flavors to the dishes.
 Kalamansi is the more known of those
ingredients, it is a fruit that belongs to the
genus citrus.
 It is mostly used due to the sourness it
gives to a dish

43.  Another is the Tabon-tabon, a tropical
fruit which were used by pre-colonial
Filipinos as anti-bacterial ingredient
especially in Kinilaw dishes.
 The country also cultivates different type
of nuts and one of them is the Pili nut,
which the Philippines is the only known
edible exporter of. It is usually made as a
merienda or is incorporated in other
desserts to enhance the flavor due to the
milky texture it gives off as it melts in the
mouth

44.  Tultul, a type of rock salt is another
ingredient made only in Guimaras
whom most use it to sprinkle on cooked
rice to serve as a viand. The salt is an
assortment of reeds, twigs and small
pieces of bamboo carried to the shore
by the sea tide where they have been
soaked in seawater for some time and
is then burned in large quantities while
continually being doused with salt water
on a daily basis

45. Luzonese cuisine
 Ilocanos, from the rugged Ilocos region,
boast of a diet heavy in boiled or steamed
vegetables and freshwater fish, but they
are particularly fond of dishes flavored
with bagoong, fermented fish that is often
used instead of salt. Ilocanos often
season boiled vegetables with bagoong
monamon (fermented anchovy paste) to
produce pinakbet. Local specialties
include the soft white larvae of ants and
"jumping salad" of tiny live shrimp.

46. The Igorot prefer roasted
meats, particularly carabao
meat, goat meat, and venison.

47.  Due to its mild, sub-tropical climate,
Baguio, along with the outlying
mountainous regions, is renowned for its
produce. Temperate-zone fruits and
vegetables (strawberries being a notable
example) which would otherwise wilt in
lower regions are grown there. It is also
known for a snack called sundot-
kulangot which literally means "poke the
booger." It's actually a sticky kind of
sweet made from milled glutinous rice
flour mixed with molasses, and served
inside pitogo shells, and with a stick to
"poke" its sticky substance with.

48.  Isabela is known for Pancit Cabagan of
Cabagan, Inatata & Binallay of Ilagan
City are rice cakes prepared year-round
in the city and both famous delicacies
specially during the lenten season.
Cagayan for its famous Carabao Milk
Candy in the town Alcala and
Tuguegarao City for Pancit Batil Patung
and Buko Roll.

49. The town of Calasiao in
Pangasinan is known for
its puto, a type of steamed
rice cake.

50.  Kapampangan cuisine makes use of all
the produce in the region available to
the native cook. Among the treats
produced in Pampanga are longganisa
(original sweet and spicy sausages),
calderetang kambing (savory goat
stew), and tocino (sweetened cured
pork). Combining pork cheeks and offal,
Kapampangans make sisig.

51.  The cuisine of the Tagalog people varies
by province.
 Bulacan is popular for chicharon (pork
rinds) and steamed rice and tuber cakes
like puto.

52.  Bulacan is popular for chicharon (pork
rinds) and steamed rice and tuber cakes
like puto.
 It is a center for panghimagas or desserts,
like brown rice cake or kutsinta, sapin-
sapin, suman, cassava cake, halaya ube
and the king of sweets, in San Miguel,
Bulacan, the famous carabao milk candy
pastillas de leche, with its pabalat wrapper

53.  Cainta, in Rizal province east of Manila,
is known for its Filipino rice cakes and
puddings. These are usually topped
with latik, a mixture of coconut milk and
brown sugar, reduced to a dry crumbly
texture. A more modern, and time
saving alternative to latik are coconut
flakes toasted in a frying pan.

54.  Antipolo City, straddled mid-level in the
mountainous regions of the Philippine
Sierra Madre, is a town known for its
suman and cashew products.
 Laguna is known for buko pie (coconut
pie) and panutsa (peanut brittle).

55.  Batangas is home to Taal Lake, a body
of water that surrounds Taal Volcano.
The lake is home to 75 species of
freshwater fish. Among these, the
maliputo and tawilis are two not
commonly found elsewhere. These fish
are delicious native delicacies. Batangas
is also known for its special coffee,
kapeng barako.

56.  Bicol is noted for its
gastronomic appetite for
the fiery or chili-hot
dishes. Perhaps the
most well-known
Bicolano dish is the very
spicy Bicol Express.
The region is also the
well-known home of
natong also known as
laing or pinangat (a pork
or fish stew in taro
leaves).

57. Visayan cuisine
 Bacolod City is the capital of Negros
Occidental. Much of its cuisine is shared
with Iloilo City, a neighboring city on the
island of Panay.
 There are a plethora of restaurants in
Bacolod that serve delicious local dishes
which visitors shouldn’t miss when they
travel in the city.
 It is known for "inasal" which literally
translates to “cooked over fire”.

58.  The "chicken inasal" is a local version of
chicken barbecue.
 It is cooked with red achuete or annatto
seeds giving it a reddish color, and
brushed with oil and cooked over the
fire.
 The city is also famous for various
delicacies such as piaya, napoleones
and pinasugbo (hard candied banana
sprinkled with sesame seeds).

59.  Aklan is synonymous with Inubarang
Manok, chicken simmered in coconut
milk, as well as Binakoe na Manok,
chicken cooked in bamboo with
lemongrass. Of particular interest is
Tamilok (wood worms), which is either
eaten raw or dipped in an acidic sauce
such as vinegar or calamansi.
 There is a special prevalence of chicken
and coconut milk (gata) in Akeanon
cooking

60.  Iloilo is home of the Batchoy, derived from “Ba-
chui” meaning pieces of meat in Chinese.
 The authentic Batchoy contains fresh egg
noodles called miki, buto-buto broth slow-
cooked for hours, and beef, pork and bulalo
mixed with the local guinamos (shrimp paste).
 Toppings include generous amounts of fried
garlic, crushed chicharon,scallions, slices of
pork intestines and liver.Another type of pancit
which is found in the said province is Pancit
molo, an adaptation of wonton soup and is a
specialty of the town of Molo, a well-known
district in Iloilo.
 Unlike other pancit, Pancit molo is not dry but
soupy and it does not make use of long, thin
noodles but instead wonton wrappers made
from rice flour.

61.  Iloilo, is also famous for its two kadios or pigeon
pea-based soups. The first is KBL or "Kadios
Baboy Langka". As the name implies, the three
main ingredients of this dish are kadyos, baboy
(pork), and langka (unripe jackfruit is used
here).Another one is KMU or "Kadios Manok
Ubad".
 This dish is composed mainly of kadyos, manok
(preferably free range chicken called Bisaya
nga Manok in Iloilo), and ubad(thinly cut white
core of the banana stalk/trunk).Both of these
dishes utilize another Ilonggo ingredient as a
souring agent.
 This ingredient is batwan or Garcinia binucao,
a fruit closely related to mangosteen, which is
very popular in Western Visayas but is generally
unknown to other parts of the Philippines.

62.  Roxas City is another food destination in
Western Visayas aside from Iloilo and
Bacolod Cities.
 This seaside city that's about two to
three hours by bus from Iloilo City is the
hailed as the Seafood Capital of the
Philippines due to its bountiful rivers,
estuaries and seas.
 Numerous seafood dishes are served in
the city's Baybay area from mussels,
oysters, scallops, prawns, seaweeds,
clams, fish and many more.

63. Cebu is known for its lechón
variant. Lechon prepared "Cebu
style" is characterized by a crisp
outer skin and a moist juicy meat
with a unique taste given by a
blend of spices. Cebu is also
known for sweets like dried
mangoes and caramel tarts.

64. Mindanawon cuisine
 In Mindanao, the southern part of
Palawan island, Sulu and Tawi-Tawi,
dishes are richly flavored with the spices
common to Southeast Asia: turmeric,
coriander, lemon grass, cumin, and
chillies — ingredients not commonly used
in the rest of Filipino cooking.

65. Mindanawon cuisine
 Being free from European colonization,
the cuisine of the indigenous Moro and
Lumad peoples of Mindanao and the Sulu
archipelago has much in common with the
rich and spicy Malay cuisine of Malaysia
and Brunei, as well as Indonesian and
Thai cuisine.

66. Well-known dishes from the
region include Satti (satay) and
ginataang manok (chicken
cooked in spiced coconut milk).
Certain parts of Mindanao are
predominantly Muslim, where
pork is rarely consumed.

67.  Rendang, is an often spicy beef curry
whose origins derive from the
Minangkabau people of Sumatra; biryani
and kiyoning (pilaf) are dishes originally
from the Middle East, that were given a
Mindanaoan touch and served on
special occasions.

68. COOKING
METHODS
The Filipino/Tagalog words for popular
cooking methods and terms are listed below:

69.  Adobo/Inadobo" − cooked in vinegar, oil,
garlic and soy sauce.
 Babad/Binabad/Ibinabad" − to marinate.
 "Banli/Binanlian/Pabanli" − to blanch.
 "Bagoong/Binagoongan/ – sa Bagoong" −
cooked with fermented fish/shrimp paste
bagoong.
 "Binalot" – literally "wrapped." This
generally refers to dishes wrapped in
banana leaves, pandan leaves, or even
aluminum foil. The wrapper is generally
inedible (in contrast to lumpia — see
below).

70.  "Daing/Dinaing/Padaing" − marinated with
garlic, vinegar, and black peppers.
Sometimes dried and usually fried before
eating.
 "Guinataan/sa Gata" − cooked with
coconut milk.
 "Guisa/Guisado/Ginisa" or "Gisado" −
sautéed with garlic, onions or tomatoes.
 "Halabos/Hinalabos" – mostly for shellfish.
Steamed in their own juices and
sometimes carbonated soda.

71.  "Hilaw/Sariwa" – unripe (for fruits and
vegetables), raw (for meats). Also used
for uncooked food in general (as in
lumpiang sariwa).
 "Hinurno" – baked in an oven or roasted.
 "Ihaw/Inihaw" − grilled over coals.
 "Kinilaw" or "Kilawin" − fish or seafood
marinated in vinegar or calamansi juice
along with garlic, onions, ginger, tomato,
peppers.
 "Lechon/Litson/Nilechon" − roasted on a
spit. "Lumpia" – savory food wrapped with
an edible wrapper.

72.  "Nilaga/Laga/Palaga" − boiled/braised.
 "Nilasing" − cooked with an alcoholic
beverage like wine or beer.
 "Pinakbet" − to cook with vegetables
usually with sitaw (yardlong beans),
calabaza, talong (eggplant), and
ampalaya (bitter melon) among others
and bagoong.
 "Paksiw/Pinaksiw" − cooked in vinegar.
 "Pangat/Pinangat" − boiled in salted water
with fruit such as tomatoes or ripe
mangoes.

73.  "Palaman/Pinalaman/Pinalamanan" −
"filled" as in siopao, though "palaman"
also refers to the filling in a sandwich.
 "Pinakuluan" – boiled.
 "Prito/Pinirito" − fried or deep fried. From
the Spanish frito.
 "Relleno/Relyeno" – stuffed.
 "Sarza/Sarciado" – cooked with a thick
sauce.
 "Sinangag" – garlic fried rice.
 "Sigang/Sinigang" − boiled in a sour
broth usually with a tamarind base.
Other common souring agents include
guava, raw mangoes, calamansi also

74.  "Tapa/Tinapa" – dried and smoked. Tapa
refers to meat treated in this manner,
mostly marinated and then dried and
fried afterwards. Tinapa meanwhile is
almost exclusively associated with
smoked fish.
 "Tosta/Tinosta/Tostado" – toasted.
 "Torta/Tinorta/Patorta" – to cook with
eggs in the manner of an omelette.
 "Turon/Turrones" - wrapped with an
edible wrapper; dessert counterpart of
lumpia.

75. PHILIPPINE
CONDIMENTS
A number of condiments and
sidedishes are used in Philippine
cuisine. They include:

76. Atchara - a sweet pickled
papaya relish. Also used
as a side dish

77.  Bagoong - fermented anchovy paste or
shrimp paste, particularly popular in the
dish kare-kare.

78. Banana ketchup - a sweet,
red condiment made
primarily of bananas.

79.  Buro or Balao-Balao - fermented
rice which can be colored plain
(Capampangan: balao-balao) or
dark pink (Tagalog: buro) and
sometimes with fish, mainly a
condiment for steamed/ boiled
vegetables like okra, sweet potato
leaves (talbos ng kamote),
eggplant, etc.

80. Eggplant sauce - a sour sauce
made of grilled eggplant, garlic
and vinegar. Used in cocidos
and as a side dish.

81. Latik - (Visayan usage only)
a thick syrup made from
coconut milk and sugar.

82.  Lechon sauce - also known as liver
sauce or breadcrumb sauce made
out of ground liver or liver pâté,
vinegar, sugar, and spices. A sweet,
tangy light-brown sauce used in
roasts and the pork dish called
lechon.

83.  Patis- Sometimes spiced with labuyo
peppers, or kalamansi lime juice, in
which case it is called patismansi.

84. Ensaladang mangga - green
mango relish with tomatoes
and onions.

85. Ensaladang talong -
skinned grilled eggplant
with tomatoes and onions.

86. Sukang may sili - cane or
coconut vinegar spiced with
labuyo peppers.

87.  Sukang may toyo - cane or coconut
vinegar with soy sauce. This may
also contain the very hot labuyo
peppers or onions. Sukang may
toyo is used in the pork dish crispy
pata.

88. Sweet and sour sauce -
used on fried meats
and spring rolls.

89. Toyo't Kalamansi (sometimes
referred to simply as
toyomansi) - soy sauce with
kalamansi lime juice.

90. References:
 https://en.wikipedia.org/wiki/Philippine
_condiments
 https://en.wikipedia.org/wiki/Philippine
_cuisine
 http://www.asian-
recipe.com/philippines/philippine-food-
culture-and-history.html

91. Quiz: I. Identify the Filipino
Condiments
 1. One of the Filipino condiments
that is a fermented rice which can be
colored plain or dark pink and
sometimes with fish, mainly a
condiment for steamed/ boiled
vegetables like okra, sweet potato
leaves (talbos ng kamote), eggplant,
etc.

92. 2. It is one of the
Philippine Condiments that
is made of skinned grilled
eggplant with tomatoes
and onions.

93. 3. It is one of the Philippine
condiments that is made of
green mango relish with
tomatoes and onions.

94. 4. One of Philippine
condiments that is made
of a sweet pickled papaya
relish. Also used as a side
dish

95.  5. It is one of Philippine condiments
that is also known as liver sauce or
breadcrumb sauce made out of
ground liver or liver pâté, vinegar,
sugar, and spices. A sweet, tangy
light-brown sauce used in roasts
and the pork dish

96. 6. It is one of Philippine
condiments that is (Visayan
usage only) a thick syrup
made from coconut milk and
sugar.

97. 7. It is one of Philippine
condiments that is made of a
sour sauce made of grilled
eggplant, garlic and vinegar.
Used in cocidos and as a side
dish.

98. II. Identify the popular cooking
methods and terms
8. sautéed with garlic, onions or
tomatoes.
9. boiled in a sour broth usually
with a tamarind base. Other
common souring agents
10. to cook with eggs in the
manner of an omelette.

99.  11. fish or seafood marinated in
vinegar or calamansi juice along
with garlic, onions, ginger,
tomato, peppers.
 12. literally "wrapped." This
generally refers to dishes
wrapped in banana leaves,
pandan leaves, or even
aluminum foil.
 13. "filled" as in siopao, though
"palaman" also refers to the
filling in a sandwich.

100. 14. cooked with coconut
milk.
15. marinated with garlic,
vinegar, and black
peppers. Sometimes dried
and usually fried before
eating.