THE PHILIPPINES
The Philippines is an archipelago in Southeast Asia consisting of over 7,000 islands. It is
known for its diverse culture, influenced by indigenous traditions and foreign colonizers,
particularly the Spanish, Chinese, and Americans. The tropical climate supports an abundance of
fresh fruits, vegetables, and seafood, which are integral to Filipino cuisine. The country’s three
main island groups—Luzon, Visayas, and Mindanao—contribute to the rich regional diversity of
its culinary traditions.
Filipino cuisine (Filipino: lutuing Pilipino/pagkaing Pilipino) is composed of the cuisines
of more than a hundred distinct ethno-linguistic groups found throughout the Philippine
archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine
are from the cuisines of the various FILIPINO CUISINE ethno linguistic groups and tribes of the
archipelago, including the llocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan
(Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups.
Characteristics of Philippine Cuisine
1. Fusion of Flavors: Filipino cuisine combines sweet, sour, salty, and sometimes bitter
flavors, often balanced in one dish (e.g., adobo or sinigang).
2. Use of Local Ingredients: Dishes frequently incorporate tropical fruits, coconut milk, rice,
seafood, and root crops.
3. Influence of History: Spanish, Chinese, American, and indigenous influences have
shaped Filipino dishes.
4. Rice as a Staple: Rice accompanies most meals, often served steamed or fried.
5. Diverse Regional Flavors: Regional variations reflect local resources and cultural
influences (e.g., Bicol’s spicy coconut-based dishes).
Tools, Equipment, and Ingredients in Filipino Cooking Tools and Equipment
Wok (Kawali): Used for frying and sautéing.
Mortar and Pestle (Almires): For grinding spices and herbs.
Clay Pot (Palayok): Traditionally used for slow cooking stews.
Rice Cooker: An essential for steaming rice.
Bamboo Skewers: For grilling meats like barbecue or kebabs.
Banana Leaves: Used as a natural wrapper for cooking or as plates.
Common Ingredients used in Filipino cooking
Rice: A staple for every meal.
Fish and Seafood: Such as milkfish (bangus), prawns, and crabs.
Meats: Pork, chicken, and beef are widely consumed.
Tamarind and Vinegar: Used for sour flavors in dishes like sinigang.
Coconut Milk (Gata): Common in dishes like laing and ginataan.
Soy Sauce and Fish Sauce: Essential seasonings.
Filipino Cooking Methods and Preparations
1. Sautéing (Gisa): Basic method using garlic, onions, and tomatoes.
2. Stewing (Nilaga or Paksiw): Cooking in broth, vinegar, or soy sauce.
3. Grilling (Ihaw): Popular for meats, fish, and vegetables.
4. Boiling (Pangat): Often used for fish and vegetables.
5. Steaming (Pasingaw): For dumplings, rice cakes, or fish.
6. Frying (Prito): For a variety of meats and snacks like lumpia.
7. Fermentation: Seen in traditional dishes like bagoong (fermented shrimp paste) or burong
isda (fermented fish).
Popular Filipino Dishes/Regional Dishes
1. Luzon:
Adobo: A stew of meat marinated in soy sauce, vinegar, and garlic.
Sinigang: Tamarind-based sour soup with pork, shrimp, or fish.
Pinakbet: A vegetable dish with fermented shrimp paste.
2. Visayas:
Inasal: Grilled chicken marinated in calamansi and annatto.
Batchoy: A noodle soup with pork, liver, and chicharrón.
Binakol: Chicken soup with coconut water and meat.
3. Mindanao:
Kare-Kare: A peanut-based stew with oxtail and vegetables.
Piaparan a Manok: A chicken curry dish with coconut milk and turmeric.
Satti: Skewered meat with spicy peanut sauce, a Tausug specialty.
Filipino Regional Dishes
NCR
The National Capital Region is the home of the most urbanized arca in the country,
Manila. The high urbanization in this region is a gateway to many food delicacies that are also
staple Filipino dishes such as Mechado, Kare-Kare and Lumpia
.
CAR
The Cordillera Administrative Region has native dish called Pinikpikan. Pinikpikan is a
native Igorot delicacy that involves light beating of the chicken called 'pikpik. The dish is widely
available in the Cordilleras and has versions that include ginger, onions, pechay, or sayote.
REGION I
Region I primarily made up of Ilocos Norte, Ilocos Sur, La Union and Pangasinan. The
region's best dishes are an evident proof of their resourcefulness and even their reputation of
being thrifty. Northern dishes consist mostly of vegetables like Pinakbet and Dinengdeng. The
northern region is also rich in deep fried pork food like the Bagnet, Vigang Longganisa and deep
fried Empanada.
Region VI
The Visayan cuisine consists of ingredients from their local produce. Kinilaw, Pancit
Molo, La Paz Batchoy, Biscocho, Piaya, Binakol, and Chicken Inasal are some of this region's
delicacy that are a favorite of the Manilen
Region VII
The Central Visayas is a highly urbanized region in the Philippines, which answers the
fact that some of their specialties are Filipino favorite dishes. Lechon, Shrimp, Barbecue, and
Humba are some of the dishes that represent Central Visayas
Region VIII
Eastern Visayas' delicacies are more on root crops like the Binagol, made from a root
crop named Talyan, mixed with coconut milk and sugar. It is then mold into a coconut shell
before being served. Binagol has a sweet distinct taste of the Talyan.
Region IX Zamboanga Peninsula's food bursts with color and festivity. As the region is near the
sea, seafood based dishes has also influenced the region's food specialty. One of which is
Curacha, a deep sea crab in the waters of Zamboanga City. The dish is served generously topped
with coconut milk and spices
Region X
Although Northern Mindanao comprises of bodies of water, the region is still rich in land
delicacies like the native delicacy called from ground cassava Kiping. The food is served hot and
drizzled with melted sugar syrup called 'latik'.
Region XI
The Davao region is highly abundant in crops, fruits, fish and chicken. This is why
Sinuglaw is one of the region's delicacies. Sinuglaw is combination of words Sugba (grill) and
Kinilaw (marinade). The dish combines raw and grilled pork slices.
Region XII
The Socesksargen region has famous delicacies in their region, but one of the most
popular is the Tinagtag, a sweet treat. Tinagtag is made up of ground rice, sugar and a little bit of
water. The mixture is then folded like a taco and pairs perfectly with either milk or coffee.
Region XIII
Caraga's abundance in marine life transpires in its dishes. The region's specialty is
Adobong Sahang. Sahang is a sea snail found in the waters of Surigao. The dish is cooked in the
style of adobo and topped with bell pepper.
BARMM
The Bangsamoro Autonomous Region of Muslim Mindanao best serves scrumptious but
exotic cuisine. Take a bite in the region's famous Syagul, a very spicy meat of stingray cooked in
coconut milk then later on added with burned grated meat of the coconut that sets as the sauce
and give an olive-like color.
Dining Etiquette
1. Sharing is Caring: Meals are often served family-style, where dishes are placed in the
center of the table.
2. Use of Utensils: A fork and spoon are commonly used; the spoon is used for cutting and
scooping.
3. Eating with Hands (Kamayan): In rural areas or during traditional feasts, eating with
hands is common.
4. Grace Before Meals: Saying a prayer is customary before eating.
5. Offer Food: It is polite to offer food to others before serving yourself.
6. No Waste: Leaving food on the plate is frowned upon as it is considered wasteful.
References.
https://www.scribd.com/document/371429419/Per-Region
https://www.chefspencil.com/15-most-popular-filipino-dishes/
https://www.scribd.com/document/518913657/Chapter-1-Introduction-to-Filipino-and-Regional-
Cuisine
https://www.dlsu.edu.ph/wp-content/uploads/pdf/conferences/arts-congress-proceedings/2019/
FAC-03.pdf
