Gastronomical Tourism

To marinate

Abad/Ibinabad

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.

Adobo

cooked in vinegar, oil, garlic and soy sauce.

Adobo/Inadobo

describes pasta that is firm and slightly undercooked

Al dente

who introduce hotdogs, fried chicken, burgers. cokking method such as freezing, pre-cooking and canned milkyl.

American Influence

This comfort food is usually eaten on rainy days. It's chicken soup with rice and egg making a thick porridge. Add ginger, toasted garlic, scallions, and black pepper for flavor. You may add calamansi and fish sauce as well.

Arroz Caldo

When food is cooked in dry heat in an oven, modern or stone ovens, the cuisine is baked. With modern ovens, it is important to keep track of the oven heat with the use of thermometers. Most ovens, though, have built in varying heat degrees. Baked local dishes are baked spaghetti, lasagna, creamed lapu-lapu, and other delicacies.

Baking

both use indirect heat to surround foods and cook from all sides. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.

Baking and Roasting

COMMON TECHNIQUES FOR COOKING NATIVE CUISINES

Baking, Braising, Sauteeing, Simmering, Boiling

This ugly duckling is among the weirdest street food that ever existed. Yes, you read that right, it's a duckling! It's a developing duck embryo that's boiled and scooped inside its shell. Usually, it is sprinkled with salt and poured with vinegar. Some say it can strengthen the knees.

Balut

Most famous food in the Ph

Balut, Halo halo, Kinilaw, Kare Kare

To blanch

Banli (Binanlian)

- to pour juices or liquid fat over meat while it cooks

Baste

cooked with fermented fish/shrimp paste bagoong.

Binagoongan

literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible incontrast to lumpia.

Binalot

to scald food in boiling water for a quick moment and then place it in cold water to stop the cooking process

Blanch

This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they cook. The expression slow boil means that the water has just started to produce large, slow-moving bubbles but is not quite heated to the boiling temperature. A full boil occurs at the boiling point and results in fast-moving, rolling bubbles. Steam is also released from the water as it boils.

Boiling

is another popular cooking technique. Boiling tenderizes and blends cuisine flavors with a shorter time span. Boiling is often just a matter of 3 to 5 minutes. Longer than this, it means simmering the local dish is what's needed. Long hours of boiling may spoil food flavors—or even burn the food—not to mention the enormous and impractical electric consumption.

Boiling

foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock. Using low heat, the foods soften over an extended cook time and the liquid becomes reduced with intensified flavors. is a great method for producing fork tender meats that fall off the bone.

Braising

local cuisines is when the meat or veggies are cooked to a brown in some amount of fried fat. Then it is followed with simmering with some water, slow cooked for a long period of time. The lid is kept tightly closed over the food. Braising is done especially with dishes that have tough meat cuts to tenderize. Braising, with its slow cooking, also allows the full flavors of cuisines come out and mix thoroughly with other flavors from the spices.

Braising

works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful to use a timer or check the doneness so foods don't become burnt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven.

Broiling

what are the 5 dry heat cooking methods?

Broiling, Grilling, Roasting, Baking and Roasting, Sauteeing

to cut foods in to a 1/8" size dice

Brunoise

Coconut meat is baked with sweet condensed milk inside to make a pie. Some versions add vanilla, pandan, and almond.

Buko Pie

Fermented

Buro

- to heat sugars until they are browned

Caramelize

to roll up leafy greens or herbs and cut into long, thin slices

Chiffonade

to melt butter and separate the solids from the butterfat

Clarify

is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and flavor are preserved without the need for fat or oil.

Poaching

What are the 4 types of Moist heat cooking

Poaching, Simmering, Boiling, Steaming

fried or deep fried. From the Spanish frito.

Priti

to thicken a liquid mixture by boiling or simmering, causing moisture to evaporate

Reduce

stuffed, as in a Rollade or a Galantine.

Relleno

is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.

Roasting

a smoke- cured fish while tuyo, daing, and danggit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.

Tinapa

to cook with eggs in the manner of an omelette.

Torta

Toasted

Tosta

wrapped with an edible wrapper; dessert counterpart of lumpia.

Turon/Turonnes

A common ingredient

Vinegar

Chinese brought what

soy sauce, bean sprouts, tofu, bamboo shoots, lemon grass, and fish sauce

grilled over coals.

Ihaw

- to cut foods into long thin strips

Julienne

A common phrase in the Philippines that shows hospitality and sheer love of food

Kain na Tayo!

Eating with fingers

Kamayan

Kinilaw is the Filipino ceviche, consisting of slices of raw fish marinated in vinegar with calamansi juice, salt, pepper, and chili peppers. The name kinilaw literally means "eaten raw". A healthy choice, Kinilaw makes a great appetizer or light lunch.

Kinilaw

fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers. A Filipino version of Ceviche, or even Poke.

Kinilaw

roasted on a spit, particularly a whole hog, or a type of poultry.

Lechon

savory food wrapped with an edible rice paper.

Lumpia

- This food is always present at Filipino parties. Rice paper wraps traditional Chinese lumpia ingredients but without egg. Turon is lumpia containing banana having sugar or caramel sauce in the wrappings.

Lumpia/Turon

literally "cooked in a bamboo" as the cooking vessel over a hot charcoal.

Luto Sa Kawayan

Because of them, we know rice. They also brought cooking methods such as steaminh, boiling, and roasting over fire.

Malayo-Polynesian

An afternoon snack

Merienda

method of cooking, usually used with fish, in which the food is lightly dusted with flour and sauteed in butter

Meuniere

Sweetened

Minatamis

relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil. It's also a great way to tenderize the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat cooking methods, moist heat cooking will not produce a browned crust.

Moist heat cooking

boiled, simmered, or braised in a rich and hearty broth.

Nilaga

cooked with an alcoholic beverage like wine or beer.

Nilasing

cooked in vinegar.

Paksiw

filled or stuffed, like Manapua a.k.a. Siopao, though "palaman" also refers to the Spread used in a sandwich.

Palaman

- Filipino noodles have many variations. Remarkable is pancit bihon (soy sauce, chicken, pork, and vegetables) and pancit palabok (shrimp, shrimp gravy, crushed pork rinds, and boiled egg).

Pancit

Delicious stir-fried noodles, a popular "snack" between meals. Best had with warm bread and eggs.

Pancit Canton

to precook foods by boiling for a short time

Parboil

is distinguished by its bold combination of sweet, sour, and salty flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.

Philippine Cuisine

to cook with vegetables usually with long beans, calabaza, eggplant, bitter melon, and okra, traditionally with bagoong or patis or fragrant fish sauce.

Pinakbet

Boiled

Pinakuluan

unripe fruits or vegetables, raw. Also used for uncooked food in general as in lumpiang sariwa, known as Fresh Summer Roll.

Hilaw or Sariwa

baked in an oven or roasted.

Hinurno

utilizes both dry and moist cooking methods. Foods are cooked in liquids at low heat for an extended period of time, resulting in a fork tender product. This technique works with the toughest cuts of meat, gradually breaking down fibers until they melt into the liquid.

Combination Cooking

is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. 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);

Counterpoint

to preserve foods by adding salt and drawing out moisture

Cure

marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.

Daing/Dinaing

to dissolve browned food residue in a hot pan with liquid

Deglaze

to coat moist foods in a dry ingredient, like flour

Dredge

What are the three types of cooking?

Dry heat cooking, moist heat cooking, combination cooking

to blend two liquids like oil and water

Emulsify

to cut a portion of meat or fish

Fillet

to cover a food in a flammable liquid, like brandy or rum, and light it briefly on fire

Flambe

to incorporate an ingredient with a careful motion that retains air

Fold

cooked with coconut milk.

Ginataan

is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.

Grilling

sautéed with garlic, onions or tomatoes.

Guisa

mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.

Halabos

It's the perfect dessert to beat the summer heat! Important ingredients are shaved ice, ice cream, and condensed milk. Cold fruits (e.g., lychee, mango, banana, jackfruit), leche flan, sweet beans, jellies, corn flakes, and coconut strings are suggested ingredients. It literally means, "to mix everything." There, really, is no exact formula or recipe

Halo halo

cooked with a thick sauce.

Sarsa/Sarciado

is a popular Philippine cooking procedure for cooking native cuisines. It often involves minced garlic and chopped onions and sliced tomatoes sautéed in an amount of cooking oil. When light brown, other ingredients—meat, fish, vegetables and other spices—-are poured in and mixed with the sautéed ingredients. Sautéing brings out the savory flavors of dishes and blends different food flavors into a subtle mix. Butter is also a favorite for sautéing dishes and other classy cuisines.

Sauteeing

is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooksf oods very quickly so it's best to keep the food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently.

Sauteeing

- to heat a liquid just to the boiling point

Scald

is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point and produces tiny bubbles. To achieve a simmer, first bring water to the boiling point and then lower the temperature.

Simmering

takes a longer time to cure and cook some cuisines. It is slowly cooking local dishes with the use of water that later turns into s savory stew. It is cooked on low fire. Simmering meat often takes long hours, while fish and veggies often take some minutes. The longer simmering takes, the better the local cuisines are bound to come out.

Simmering

Garlic fried rice

Sinangag

boiled in a sour broth usually with a tamarind base. Other common acidic fruits include young green guava, raw green mangoes, and calamansi or sometimes, pias.

Sinigang

It's the Filipino adaptation of Chinese steamed buns and filled with meat, vegetables, and sometimes a hard-boiled egg.

Siopao

who introduced sauteeing anf braising, corn and potatoes

Spanish Conquistadors

to split open a whole chicken or turkey for easy grilling

Spatchcock

water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture. Steaming can be performed in a few different ways. For high volume kitchens, a commercial steamer or combi oven is the most efficient. Other methods of steaming include using a pot and steamer basket, using a microwave, or wrapping foods in foil so they can steam in the oven.

Steaming

The key difference between stewing and braising is that foods are completely submerged in hot liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of meat and soft vegetables.

Stewing

- 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.

Tapa/Tinapa

- is a staple breakfast dish. Cured beef (tapa) is seasoned with sauce (a mixture of soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper). The fried garlic rice (sinangag) exhibit a strong aroma and topped with a sunny side up egg (itlog).

Tapsilog

What are the traditional foods in the ph?

Tapsilog, Buko Pie, Arroz Caldo, Lumpia/Turon, Pancit Canton, Siopao

Rice can be fermented to produce strong liquor

Tapuy