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Filipino culture focuses a lot on respect of your elders. Within a family, younger family members give a lot of respect to those members who are older...even if only by a few weeks or months. Once children are independent, they typically work hard and send money to help out their parents and any siblings who may be still be in the home. Family and religion (usually Catholicism) are very important parts of the culture. Many families will have a lot of children (5 or more...sometimes as many as 13 or 14) and everyone supports one another.
Filipino cuisine includes a lot of rice (plain, fried, rice noodles, etc) and a lot of vegetables. Pork, sea food and chicken are included in a lot of recipes. It's more likely that the meat will be part of another dish rather than eaten on its own -- for example, it would be unlikely to sit down and eat a steak in the Philippines but it is quite common to eat a noodle dish with shrimp, pork and chicken bits in it.
Some more common dishes include Chicken Adobo (made from chicken, vinegar, soy sauce and garlic), pansit (a noodle dish similar to lo mein -- but using rice noodles), and ciopao (bready dumplings filled with sweet shredded pork or chicken).
Some traditional Filipino dances include:
* Tinikling - which requires the dancer to jump between bamboo poles that are being clapped together in rhythm * Binasuan and Pandanggo sa Ilaw - dancers balance glasses of rice wine (binasuan) or oil lamps (pandanggo) on their heads and in their hands * Maglalatik - a mock-war dance depicting a fight for coconut meat
There are a great number of foods that are considered to be popular in the Philippines. Some of the most popular Filipino foods are Adobo, Lechon, Sisig, Crispy Pata and Chicken inasal. One can view a full listing of the top 50 Filipino foods on the CNN site under "travel".
Filipinos have a number of folk beliefs about life, family, luck, wealth, etc.. The Tagalog terms for folk beliefs and superstitions are: paniniwala (beliefs), kasabihan ng mga matatanda (what the old people say), and pamahiin (superstitions)
The food that Filipinos eat on Christmas Eve and on the holiday season show the various influences of the West and of China. Influenced by Chinese traditions, Filipinos eat 12 varieties of fruits for Christmas, preferably round ones. From the West, Filipinos have acquired the tradition of eating walnuts, queso de bola (cheese) and grapes for Christmas.
It is a sweet chocolate rice porridge in Flipino cusine. It is made by boiling sticky rice and cocoa powder giving it a distinctly brown color. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast.
The primary products of region 6 are rice,corn,banana,coconut, and sugarcane
Mostly, Filipinos like to go to shopping malls, parks and beaches to relax. Filipinos usually go to the beaches on weekends and holidays.
The history of baking in the Philippines goes back hundreds of years. Baking as it is known in the West, using the dry heat of enclosed ovens to produce bread and pastry products, probably was introduced to most of the Philippines by European explorers and colonizers. Because there is too much information to include in the context of this WikiAnswers/Answer.com item, please refer to the Wikipedia article attached below.
Pollution from industrial sources and mining operations is a significant environmental problem in the Philippines. Almost forty of the country's rivers contain high levels of toxic contaminants. About 23 percent of the nation's rural dwellers do not have pure water, while 93 percent of the city dwellers do not have pure water. Also threatened are the coastal mangrove swamps, which serve as important fish breeding grounds, and offshore corals, about 50 percent of which are rated dead or dying as a result of pollution and dynamiting by fishermen. The nation is also vulnerable to typhoons, earthquakes, floods, and volcanoes.2 HISTORY AND FOODThe Philippines' location between the South China Sea and the Pacific Ocean has made the islands a crossing point for migrating people all over the world. As a result, the Philippines is made up of a range of different people and ethnic groups. While there are many different dialects and languages, Tagalog is the national language. The people of the Philippines are called Filipino. Filipino cuisine reflects the blending of these wide and varied cultures.
Malays, from Malaysia, were among the first inhabitants of the Philippines over 20,000 years ago. They brought with them the knowledge of preparing hot chilies and the use of ginataan , or coconut milk, in sauces to balance the spiciness.
The Chinese established colonies in the Philippines between 1200 and 1300. They introduced pansit , or Chinese noodle dishes, and bean curds. Later came egg rolls, and soy sauce. Like the Chinese, the Filipinos consume a wide array of dipping sauces to accompany their dishes.
Spain occupied the Philippines for almost 400 years, beginning in 1521. This colonization had a major impact on Filipino cuisine. A majority of the dishes prepared in modern Philippines can be traced back to Spain. In fact, everyday Filipino dishes resemble Spanish cooking more than native meals. The Spaniards introduced a Mediterranean style of eating and preparing food. Techniques such as braising and sautéing, and meals cooked in olive oil, are examples. Spain also introduced cooking with seasonings, such as garlic, onions, tomatoes, sweet peppers, and vinegar.
The United States took control of the Philippines after the Spanish-American War in 1898, staying through World War II (1939-1945) until 1946. The U. S. military introduced goods shipped in from their country such as mayonnaise, hot dogs, hamburgers, and apple pies. Canned evaporated and condensed milk often replace the traditional buffalo milk used in desserts, such as flan(caramel custard). Nowhere else in Asian cuisine can cheese and canned tomato sauce be found in recipes. All of these foods are still favorites of the Filipinos and can be found almost anywhere in the country.Leche Flan (Caramel Custard)Caramel ingredients
Serves 8 to 10.3 FOODS OF THE FILIPINOSLike other Southeast Asian cuisines, the Filipinos eat a lot of vegetables and rice. Similarly, they also eat many types of seafood, saving meat for more special occasions (often in the form of lechon , or whole roasted pig). The waters surrounding the Philippines islands provide over 2,000 species of fish. In addition, Filipinos have been farming fish in palaisdaan , or fishponds, using aquaculture (raising fish and shellfish in controlled conditions) for over 1,000 years. Patis, a clear, amber-colored fish sauce, is used in Filipino dishes as much as soy sauce is used in China.
For over 2,000 years, rice has been grown in the Philippines and is eaten almost daily. As of the twenty-first century, over twenty varieties of rice are cultivated, which are made into thousands of different cakes, noodles, and pancakes. Rice noodles are common in fast-food restaurants and stands, served heaping with a choice of different meats and vegetables. Noodles symbolize prosperity, long life, and good luck. Filipinos believe the longer the noodles, the better, so noodles are generally not broken or cut when a dish is being prepared.Coconut Buying and OpeningTo select a fresh coconut, shake it to feel the sloshing of liquid inside. A cracked or old coconut will be empty and dry.
Opening the coconut: Locate the brown eye-like spots at one end and pierce with a sharp point. Drain off the liquid. Preheat oven to 400°F. Place the coconut in the oven on a cookie sheet and bake for 15 minutes. Remove the coconut and wrap in a clean kitchen towel. Carefully crack it open with a hammer. The coconut meat should be broken away carefully from the shell. If a portion is not broken easily away from the shell, return the coconut to the oven for a few minutes more.Making Shredded CoconutOnce all of the meat is out of the shell, you can grate the meat with a small hand grater, shred the meat in a food processor, or with a sharp knife. One coconut makes about 4 cups of shredded coconut.
Since the weather in the Philippines is tropical, many types of fruit are grown. Pineapples, strawberries, cantaloupe, melon, kiwi, bananas, guapple (a cross between a guava and an apple) and coconut are just a few examples. Coconuts are plentiful and are used in and on everything. The coconut meat inside can be eaten, and the ginataang (milk from the meat) can be used in refreshing drinks or for sauces to cook fruits and vegetables in, such as adobong hipon sa gata (shrimp adobo in coconut milk). It can also be grated or baked into desserts and sweets, such as maja blanca (coconut cake).Coconut MilkHomemade coconut milk tastes its best when freshly made; even if it is refrigerated, it quickly loses its flavor.Ingredients
After baking in the oven, the hard coconut shell can be cracked open to reveal the white coconut flesh. The flesh should break away from the hard shell.EPD PhotosMaja Blanco (Coconut Cake)Ingredients
A vegetable vendor slices produce to prepare it for sale.Cory LangleyProcedure
While Filipinos use limited spices in their cuisine compared to other Asian nations, they love the taste of sour flavors, particularly vinegar. Meats and fish are commonly marinated in palm vinegar, which is half as strong as Western-style vinegar. Vinegar acts to preserve freshness. Since refrigeration is not nationally available, this marinating method, along with drying, salting, and fermenting are techniques used to preserve meats. Instead of adding strong flavors to their cooking, Filipinos use strong-tasting condiments to accompany their food.
The national dish of the Philippines is called adobo . Not only is this a national dish for the Filipinos, but it is also a style of cooking. This Spanish-influenced dish is like a stew, and involves marinating meat or seafood pieces in vinegar and spices, then browning them in their own juices. The sauce in adobo usually contains soy sauce, white vinegar, garlic, and peppercorns (or pepper) and is boiled with the meat. The vinegar preserves the meat, and adobo will keep for four or five days without refrigeration. This is considered an advantage in the tropical heat. Pork adobo is the most popular, for those who can afford it, but any type of meat or seafood can be used.Adobong Hiponsa Gata (Shrimp Adobo in Coconut Milk)Ingredients
Serves 6.Patis, or fish sauce, used by cooks all over Asia, is available at some grocery stores elsewhere in the world. This brand, while not made in the Philippines, is popular there. Soy sauce, or salt alone, may be substituted for patis.EPD Photos4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONSChristian holidays are the most widely celebrated holidays in the Philippines. This is because Spain introduced the Catholic religion centuries ago when it occupied the Philippines. In the twenty-first century, about 90 percent of Filipinos are Roman Catholic Christians. The Philippines is the only Asian country that is primarily Christian. Filipinos claim to have one of the world's longest Christmas celebrations. Their celebration begins December 16 and lasts for three weeks. On Pasko Ng Bata, Christmas Day, families may gather to eat lumpia (spring rolls), and drink tsokolate (a native chocolate drink) and salabat (ginger tea). Tsokolate (Hot Chocolate)Ingredients
Makes 6 servings.
Filipino families meet to share a Christmas meal, but they save their Christmas feast for Epiphany. The holiday season ends with the Feast of the Epiphany, which is on the first Sunday in January. This is when families gather to eat pork lechon, which is a whole pig roasted outside over a spitfire of burning coals. Served with the pork are a garlic rice called sinangag and other rice dishes, such as bibingka (rice cake with salted eggs and fresh coconut meat) and suman (steamed rice wrapped in banana leaves). Vegetable dishes and assorted fruits, such as pineapples, bananas, persimmons (very tart fruit that looks similar to a tomato), and papayas, are eaten as well. Desserts, cookies, and cakes top off the huge feast, which can go on for several hours and then is followed by a long afternoon nap.Sinangag (Garlic Rice)Ingredients
Makes 8 servings.5 MEALTIME CUSTOMSFilipino dishes are based more on distinctive tastes and textures than different courses. Instead of serving courses separately, they are all brought to the table at one time so the diners can enjoy all flavors and dishes together. Dining at a Filipino table is similar to eating at a buffet. Even the dessert is part of the buffet-style meal. The dessert provides a sweet balance to the salty and sour tastes that are part of a meal.
Unlike in much of the Western world, burping is not considered rude in the Philippines where it means you are full and enjoyed the meal. Sometimes a burp is followed with the expression, Ay, salamat, which means, "Ahh, thank you."
Anyone who visits a Filipino home, no matter what time of day, is offered food. If the guest interrupts a meal, which is common because most Filipinos eat five or more meals a day, they are invited to join the diners. Eating is so constant, in fact, that many Filipinos use "Kumain ka na?" ("Have you eaten yet?") as a general greeting to each other.
Before outside influences, Filipinos used their hands to eat. The traditional way of eating was to scoop up food from flat dishes with fingers of the right hand. Some upscale native restaurants in Manila, the country's capital, serve food this way. With Western influences and the introduction of knives, forks and spoons, Filipinos have adapted their ways. The fork and spoon are the two main utensils of choice. The fork is held with the left hand and the spoon in the right. The fork is used to spear and hold the piece of food while the spoon is used to cut or tear off small pieces.
Almusal (breakfast) is the first meal of the day, and usually consists of leftovers from the previous evening's dinner, like garlic fried rice and cured meat. Ginger tea is usually drunk. Ensaimada (fluffy, sugared, coiled buns), smoked fish, salted duck eggs, fried eggs, Chinese ham, Spanish sausages, and fresh mangos are just some of the foods that might be eaten.
For lunch, mongo (a stew of munggo -mung beans-and shrimp with olive oil and lime juice), caldereta (goat and potato stew), and ensaladang balasens, an eggplant salad, may be eaten. All of these dishes are typically accompanied by white rice. Most school students carry lunchboxes to school. In it, they would have a thermos with a sugary fruit drink, a large container of plain white rice, a small container with fried fish or chicken, and a small container of tomato sauce on the side. They would typically not take any fruit or vegetables. A student's lunch box also might contain a peanut butter sandwich for an afternoon snack.
For dinner, Filipinos will often go to a simple turo-turorestaurant. This literally means "point point," which is how they select their food. They may choose menudo (hearty pork and chickpea stew), or pansit (noodle) dishes, such as pansit mami (noodles in broth). If they decide to go a fancier restaurant, they might enjoy patang bawang , which are deep-fried pork knuckles with garlic and chilies, and maybe a wedge of American-style lemon meringue pie for dessert.Pansit Mami (Noodles in Broth)Ingredients
Serves 8 to 10.
Dessert is the highlight of a meal for many Filipinos. They consider stir-frying very easy compared to perfecting a dessert. In fact, a cook's reputation may be based on the skills needed to make dessert dishes. Popular desserts are candies, like polvoron, and cakes such as bibingka , made from rice flour and sprinkled with cheese and shredded coconut, which are eaten as snacks during the day.Polvoron (Powdered Milk Candy)Ingredients
Makes about 60 candies.The first step in making Polvoron (Powdered Milk Candy) is toasting the flour. After the other ingredients are added, the mixture is shaped into coin-shaped candies. The candies are then wrapped in wax paper for easy storage or sharing with a friend.EPD Photos
Merienda means snacktime in the Philippines. Merienda is a meal in itself for those who can afford it. Merienda is important to the Filipinos because they find the gap between lunch and dinner too long, and they need to take many breaks from the intense tropical heat. Lumpia (spring rolls), puto (little cupcakes made from ground rice), and panyo-panyo (tiny pastry envelopes filled with mango and banana jam) are a few merienda dishes. Anything can be served with the snack except steamed rice. Steamed rice constitutes a complete meal, which merienda is not considered.6 POLITICS, ECONOMICS, AND NUTRITIONAbout 22 percent of the population of the Philippines are classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 30 percent are underweight, and nearly one-third are stunted (short for their age). Government-financed child health malnutrition programs are already well established in the Philippines; however, these programs lack significant funding and malnutrition continues to be a primary concern. Indigenous (native) foods such as mung beans and powdered shrimp are available for infants and children, but protein, iron, iodine, and Vitamin A remain deficient in their diets.
An increase in community involvement since the 1980s has helped to keep the population aware of the problems with malnourished children. Such awareness has led to a gradual improvement in health care for all Filipinos. As of 1996, a vast majority (91 percent) of those living in urban areas also had access to clean and safe water, as did 81 percent of those living in rural areas.7 FURTHER STUDYBooks
Fertig, Theresa Kryst. Christmas in the Philippines . Chicago: World Book, 1990.
Hyman, Gwenda L. Cuisines of Southeast Asia . Canada: John Wiley & Sons, Inc., 1993.
Jaffrey, Madhur. Far Eastern Cookery . New York: Harper & Row, 1989.
Osborne, Christine. Southeast Asian Food and Drink . New York: Bookwright, 1989.Web Sites
Filipino Web. [Online] Available http://www.filipinoweb.com/art_cuisine.html (accessed March 14, 2001).
Global Gourmet. [Online] Available http://www.globalgourmet.com/destinations/philippines/phileat.html (accessed March 14, 2001).
Tribo. [Online] Available http://www.tribo.org/filipinofood/food2.html (accessed March 14, 2001).
By:Jasmine B. Did you know you can make a Filipino Food Pyramid? You must be thinking about the way to make the groups but it's not hard. All you need to know is some Filipino food and you've got it. Look at the bread group. In the bread group goes lumpia. Lumpia goes in the bread group because, the wrapping is a crepe. Another thing that goes in the bread group is petsay (pakchoy or noodles). Another thing that goes in the bread group is pansit (a dish of noodles and shrimps, fish meat, or vegetables with many variations, eg, luglog (shaken in hot water; flavored with sauce), molo (with pork-filled wonton and broth). In the fruit group is buko (young coconut). Ubod is also in the fruit. This is the core of the coconut palm--heart of the palm. In the vegetable group is Kinilaw ( this is a dish of fish, seafood, meat or vegetables dressed with vinegar but not cooked over fire). Lumpia is also in the vegetable group because you could add vegetables in the lumpia. Toge is another thing that goes in the vegetable group. Toge is mung bean sprouts. We will also put the sinigang in the vegetable group. We will also put paksiw in the vegetable group. Next we go on to the dairy group. We don't have anything in the dairy group. Now we go to the meat group. In the meat group goes the sinigang (a stew of meat/fish/seafood and vegetables that goes in a sour broth. Now we will put pansit in the meat group. Pansit is a dish made of noodles, shrimp, fish meat or vegetables with a lot of variations,eg, luglog and molo. Let's go to the last part of the pyramid which is the sweets,oils, fats. They do not make up a group. In this group there is Pawsiw. This is a dish cooked in vinegar and garlic. That is how you make a Filipino food pyramid. My source is: http://www.findarticles.com/cf_0/m0841/1998_sept/53257946/print.jhtml By:Jasmine B. Did you know you can make a Filipino Food Pyramid? You must be thinking about the way to make the groups but it's not hard. All you need to know is some Filipino food and you've got it. Look at the bread group. In the bread group goes lumpia. Lumpia goes in the bread group because, the wrapping is a crepe. Another thing that goes in the bread group is petsay (pakchoy or noodles). Another thing that goes in the bread group is pansit (a dish of noodles and shrimps, fish meat, or vegetables with many variations, eg, luglog (shaken in hot water; flavored with sauce), molo (with pork-filled wonton and broth). In the fruit group is buko (young coconut). Ubod is also in the fruit. This is the core of the coconut palm--heart of the palm. In the vegetable group is Kinilaw ( this is a dish of fish, seafood, meat or vegetables dressed with vinegar but not cooked over fire). Lumpia is also in the vegetable group because you could add vegetables in the lumpia. Toge is another thing that goes in the vegetable group. Toge is mung bean sprouts. We will also put the sinigang in the vegetable group. We will also put paksiw in the vegetable group. Next we go on to the dairy group. We don't have anything in the dairy group. Now we go to the meat group. In the meat group goes the sinigang (a stew of meat/fish/seafood and vegetables that goes in a sour broth. Now we will put pansit in the meat group. Pansit is a dish made of noodles, shrimp, fish meat or vegetables with a lot of variations,eg, luglog and molo. Let's go to the last part of the pyramid which is the sweets,oils, fats. They do not make up a group. In this group there is Pawsiw. This is a dish cooked in vinegar and garlic. That is how you make a Filipino food pyramid. My source is: http://www.findarticles.com/cf_0/m0841/1998_sept/53257946/print.jhtml
"Mabilis na pagkain" is a Tagalog equivalent of "fast food."
Specifically, Tagalog is a major language of the Philippines. In some cases, it includes loan words from Spanish. The Spanish equivalent is "comida rÃ¡pida." But Spanish is not as widely spoken or understood as it once was. So the English loan words "fast food" may be more recognizable in many more parts of the islands.
5. madam auring
-pastillas de leche
-pastillas de mocha
-pastillas de ube
Now, of course there are commercial bakeries but still the average Filipinos do not bake. Most cooking is done quickly with the exception of rice which takes a little longer.
When I lived there, coconut charcoal was the most popular fuel and cooking often was done right on the ground (sugba).
Perhaps, the Chinese brought baking first. Pastries such as sharpao are popular for breakfast.
The one who introduced baking in the Philippines is Mr. Aquaver Natividad Uy. He is a Chinese-Filipino who became famous because of his wild imagination about baking. He started cultivating wheat in China until he absolutely became a part of Roman bakers who were certified baking master. When he heard about Philippines, he knew that BAKING where not yet introduced, so he let himself come, and spread the variety of Baking in the Philippines.
The national dish of the Philippines is adobo, which is a Spanish-influenced stew-like dish. It involves marinating pieces of meat or seafood in white vinegar and spices, and then browning them. Adobo sauce is usually soy sauce, vinegar, garlic, and pepper, and is cooked with the meat. The vinegar preserves the meat, and adobo will keep for four or five days without refrigeration. The most popular adobo is made with pork, but any meat or seafood can be used.
· Kidapawan is a city in the Philippines
Yes, Tony Tan Caktiong is still alive.
One of Zambales' native food is the so-called "dinengdeng" or vegetable dishes cooked with fish sauce/bagoong. Dinengdeng may be prepared in varied ways depending on the available vegetable (usually leafy ones) in a particular locality.
Products of Zambales includes the 'pastilyas' of Iba, sweet mangoes and what else....!?
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