Cuisine—Philippines | Research & Encyclopedia Articles

The cuisine of the Philippines reflects its complex history of colonialism and its geographic location. Beginning in 1521, three hundred years of Spanish colonization were followed by fifty years of American rule. These events have left their indelible marks on the foodways of the Philippines, making it one of the "centers for gastronomic change" (Sokolov 1991, 14–25). Combined with these influences is a history of commerce with Chinese and Malay neighbors, and the result is a dynamic cuisine where no one dish can properly represent the country. Sinigang, a broth of fish or shrimp paired with vegetables and flavored with tamarind, guava, or citrus fruits, may be the most indigenous dish, which best symbolizes the sour-salty combination preferred by Filipinos. Adobo, made with chicken or pork cooked in vinegar and garlic, originates in Mexican-Spanish influences,

while pancit (noodles crowned with meat, vegetables, or local ingredients) and lumpia, a spring roll fried or served fresh, derive from Chinese cuisine.

Composed of 7,000 islands, the Philippines is surrounded by the sea. Fresh seafood is a must, especially in kinilaw, where fresh fish is marinated in vinegar and immediately eaten. Fish and a jar of palm wine were the first gifts to greet Magellan and his party. Today, fish served with rice is a Filipino meal boiled down to its essence. There are at least 160 words relating to rice and its prominent role as the staple grain, although in some areas corn or sweet potatoes are preferred. Beloved for its versatility, rice not only makes a meal but is used for rice cakes called puto as well as numerous sweets. The coconut is a close second to rice; its juice and meat are consumed fresh or used to flavor cooking, while the heart of the tree is enjoyed as a delicacy. Reliance on nature is another trademark of Filipino cuisine, seen in the use of cooking utensils that flavor food. The hollow of a bamboo pole can be made to boil rice while banana leaves steam fish or meat as well as flavor bibingka (rice cakes topped with sugar and native cheese).

Each province or region is known for its specialties. In Pampanga, a province reputed to harbor good cooks, cured meats are among the specialties. Tocino is made from thin slices of seasoned pork and served with eggs over fried rice for breakfast, or sometimes it is longanisa, a slightly spicy and sweet pork sausage. Pinakbet, a vegetable dish of bitter melon, eggplant, and bagoong, a popular condiment made from fermented tiny shrimp or anchovies, typifies Ilocano foodways. Down south, in Muslim Mindanao and Sulu, pork is avoided. Instead, goat, beef, and seafood cooked with coconut milk and spicy red chilies are favored.

Fiestas and special occasions like Christmas call for rich Spanish-based dishes, such as lechon (roasted pig), paella (saffron-flavored rice seasoned with tomatoes and garlic and topped with meats and seafood), and chicken or fish relleno (stuffed chicken or fish), with leche flan (an egg custard) for dessert. For everyday meals, lower and middle classes prefer Malay- and Chinese-influenced dishes. Merienda is the afternoon snack, as simple as a mango or as elaborate as puto and dinuguan (pork blood stew). Favorite pulutan or snacks like fertilized duck eggs called balut are both street food as well as snacks eaten during drinking sessions, and are believed to be an aphrodisiac for men. Despite foreign influences, the liberal use of flavoring condiments like bagoong, chilies, crushed garlic, and vinegar can be said to indigenize Filipino cuisine, making dishes unique to that country.

Margaret C. Magat

Fernandez, Doreen. (1994) Tikim: Essays on Philippine Food and Culture. Pasig, Philippines: Anvil Publishing.

Fernandez, Doreen, and Edilberto Alegre. (1988) Sarap: Essays on Philippine Food. Manila, Philippines: Mr. & Mrs. Publishing.

——. (1991) Kinilaw: A Philippine Cuisine of Freshness. Makati, Philippines: Bookmark.

Lopez, Mellie. (1984) "A Study of Philippine Folklore." Ph.D. diss. University of California, Berkeley.

Sokolov, Raymond. (1991) Why We Eat What We Eat: How the Encounter between the New World and the Old Changed the Way Everyone on the Planet Eats. New York: Summit Books.

This complete Cuisine—Philippines contains 698 words. This article contains 884 words (approx. 3 pages at 300 words per page).