A Short Primer on Filipino Cuisine

The Philippine Islands were discovered by the Portuguese explorer Ferdinand Magellan on March 16, 1521. Philippines is divided into three major group of islands, namely, Luzon, Visayas and Mindanao.

Throughout the centuries, Filipino cuisine has been a constantly evolving potpourri of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the region’s colourful culinary delights. 

One of Filipino cuisine's most dominant influences comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes. The Spaniards introduced the use of tomatoes and garlic with the technique of sauteeing them with onions in olive oil. Desserts like Leche Flan (egg custard), Empanada (turnovers) and many other Filipino dishes have a distinct Spanish influence. 

The use of vegetable proteins such as Tofu and its derivatives is brought to the Phillipines by the Chinese. Pansit (stir-fried noodles), Spring Rolls, Siopao, Sweet 'n Sour sauces and many other exquisite foods are a must on a Filipino dining table.

Native fruits such as Buko (young coconut), Kaong (palm nuts) or Langka (jackfruit) add to different recipes a Filipino taste and mixture.

Filipino food, aside from being a blend of everything, is also regional. The inhabitants of Ilocos, Pangasinan, Mountain Provinces and Cagayan Valley in Northern Luzon like their vegetables steamed or boiled and flavored with Bagoong (a delicious fermented paste derived from shrimp fries or fish). The Pangasinans are well known for the quality of their "Bangus" (milkfish, much like U.S. Lake Superior whitefish in taste) which is grown in an ancient system of fish farming or aquaculture in which bangus, mudfish, catfish, carp and tilapia are raised in artificially created ponds and rice paddies.

In some parts of Central Luzon, including the area directly surrounding the capital of the Philippines, Manila, the combination of an abundant and staple food supply mixed with the influences of the foreigners particularly the Spanish and Chinese have resulted in the most sophisticated cuisine in the Philippines. They are well known for their elaborate "Rellenos" (stuffed and boneless chicken or fish) all with rich, spicy sauces. They prefer to sauté their vegetables in garlic, onions and tomatoes with pork and shrimp.

Directly south of Manila, people here speak the national language of the Philippines, Tagalog. It is the country's major source of coconut as well as rice and fruits. Their cooking is distinctive in their use of vinegar and sour fruits like tamarind, unripe guavas, and kamias (carambola). The addition of  salt, garlic and pepper to vinegar is often used as a marinade for fish before frying, broiling or for use as a dip. They are well known for their "Sinigang," fish, vegetables or meat braised in sour broth. Tagalogs are also well known for their native cakes and delicacies such as "espasol, suman, hinalo, sinukmani and bibingka" using sweet glutinous rice and coconut.

Bicol and Tagalog are coconut growing regions in Southern Luzon. Laing - consisting of pork and/or shrimp and freshly shredded young coconut wrapped in "gabi" (taro leaves), flavoured with bagoong, seasoned with hot chilies, then slowly simmered in coconut milk that is reduced to a flavorful, spicy thick sauce, is one delicious example of this region's creations. 

The Visayan islands are a haven for seafood, besides being the main producer of sugar. Dining on sardines, tuna and mackerel together with root crops such as sweet potatoes and cassava eaten as a dessert or snack, Visayans prefer their fish broiled or simmered in well-seasoned vinegar, then the sauce is reduced till it is almost dried, called "Pinamarhan”. Another exotic dish is called "Kinilaw" consisting of sliced raw fish marinated in seasoned vinegar with onion, tomatoes and slices of unripe mangoes.

Corn is extensively used in the islands of Cebu, Leyte and Samar. The Philippines is the only country in Asia that is predominantly Christian, particularly Catholic. The only exception is western Mindanao near Cebu, which is mainly Islamic. The Mindanaon cooking focuses on cattle and fish with a blend of Indonesian and Malaysian influences in the use of hot chilies and spices used to make curry, as in Tiola Sapi - a spicy boiled beef, Piarun - a fish entree heavily spiced with hot chilies, and Lapua - blanched native vegetables seasoned with salt and vinegar or guinamos - a version of bagoong using Ilonggo version of shrimp or hipon which lives in freshwater, grows to only one and a half centimeters long, but swims to the sea to spawn and then returns to fresh water to die.

As can be seen, Filipino cooking varies extensively and combines the best of many cultures.