CULINARY HERITAGE ON FILIPINO FOODS

Historical Filipino foods are deeply rooted in the country's rich culinary heritage, influenced by various cultures such as Malay, Chinese, Spanish, and American. These traditional dishes reflect the history, culture, and geography of the Philippines.

Here are some notable examples:

Source: https://www.delish.com/cooking/recipe-ideas/a20079316/fillipino-chicken-adobo-recipe/

Adobo

Adobo is one of the most iconic Filipino dishes. It consists of meat (commonly chicken or pork) marinated in vinegar, soy sauce, garlic, and spices, then braised until tender. Adobo showcases the Spanish influence in Filipino cuisine. The term "adobo" itself is derived from the Spanish word "adobar," which means to marinate or season. However, the cooking technique and flavor profile of Filipino adobo differ from the Spanish concept of adobo.

Before the arrival of the Spanish in the 16th century, indigenous Filipinos had their own methods of food preservation. They would marinate or cook meat in vinegar, salt, and various spices as a means of preserving the meat in the tropical climate. This indigenous cooking practice laid the foundation for what would become adobo.

When the Spanish colonizers came to the Philippines, they introduced new ingredients and cooking techniques, including the use of vinegar. The Spanish adopted and adapted the indigenous cooking method, combining their vinegar with local ingredients to create a distinct flavor profile.

Source: https://www.pinoyrecipe.net/pork-sinigang-sa-batwan-recipe/

Sinigang

Sinigang is a sour soup made with tamarind as the primary souring agent. It typically includes meat (pork, beef, or shrimp), vegetables (such as kangkong or water spinach), and other flavorings. Sinigang demonstrates the indigenous Filipino approach to cooking with sour ingredients.

When the Spanish colonizers arrived in the Philippines in the 16th century, they brought with them new ingredients and culinary practices. The Spanish introduced pork and beef, which were then incorporated into traditional Filipino dishes, including sinigang. The Spanish influence can also be seen in the method of preparing sinigang. The Spanish introduced the concept of using meat broth as a base, which is a departure from the indigenous practice of using water as a soup base. This addition of meat broth added depth and richness to the sinigang's flavor profile.

Source: https://www.maggi.ph/recipes/magical-kare-kareng-bagnet/

Kare-Kare

Kare-Kare is a rich and savory stew made with oxtail, tripe, or various meats cooked in a thick peanut sauce. It is often served with bagoong (fermented shrimp paste) and a side of vegetables like eggplant and pechay (Chinese cabbage). Kare-Kare has pre-Hispanic origins but evolved with the influence of Spanish cuisine.

The dish's origins can be connected to pre-colonial times when the indigenous people of the Philippines already had a tradition of cooking meat in rich and flavorful sauces. However, it was during the Spanish colonial period that the dish began to take on its distinctive features. The use of peanuts in Kare-Kare's sauce is believed to have been influenced by the Spanish dish "guisado de cacahuate," which uses peanuts as a main ingredient.

Source: https://booky.ph/blog/lechon/

Lechon

Lechon refers to a whole roasted pig, traditionally cooked over an open fire. The skin is incredibly crispy, while the meat is tender and succulent. Lechon is often the centerpiece of festive occasions and celebrations in the Philippines. It has historical roots in both indigenous Filipino traditions and Spanish influences. The method of cooking a whole pig over an open fire can be traced back to pre-Hispanic times when indigenous Filipinos practiced communal feasting and celebratory rituals.

Source: https://yummykitchentv.com/pancit-canton-guisado/

Pancit

Pancit is a term for Filipino noodle dishes. There are various types of pancit, such as Pancit Canton (stir-fried noodles with vegetables and meat), Pancit Malabon (rice noodles topped with shrimp, squid, and smoked fish), and Pancit Palabok (rice noodles in a shrimp-flavored sauce topped with crushed chicharon or pork cracklings).

Pancit reflects Chinese culinary influences. The dish known as "pancit" in the Philippines has its historical roots in Chinese cuisine. The word "pancit" is derived from the Hokkien term "pian i sit," which means "convenient food." Chinese traders and immigrants introduced their culinary traditions to the Philippines, including the art of noodle-making and stir-frying.

Source: https://lifegetsbetter.ph/kitchenomics/recipes/red-sisig

Sisig

Sisig is a flavorful and sizzling dish made from chopped pig's face and ears, seasoned with calamansi (Philippine lime), onions, and chili peppers. It is often served on a sizzling plate and enjoyed as an appetizer or main course. The dish known as sisig has its historical roots in the culinary traditions of the Kapampangan people, an ethnic group from the province of Pampanga in the Philippines. Sisig is believed to have originated in the 17th century, making it one of the older dishes in Filipino cuisine.

Source: https://www.lutongbahayrecipe.com/desserts/halo-halo/

Halo-Halo

Halo-Halo, which means "mix-mix" in Filipino, is a popular dessert consisting of a mix of ingredients like crushed ice, sweetened fruits (such as jackfruit, beans, and coconut), jellies, leche flan (caramel custard), and ube (purple yam) ice cream. It represents the Filipino love for refreshing and colorful desserts. The arrival of the Spanish introduced new ingredients and culinary techniques to the Philippines. The Spanish influence can be seen in halo-halo through the introduction of ingredients such as leche flan (caramel custard) and sweetened fruits.

Additionally, the Chinese community in the Philippines, who have a long history of trade and migration, brought their culinary practices, including the concept of mixing ingredients in desserts. The Chinese influence can be observed in the use of ingredients like sweetened beans, jellies, and even the shaved ice technique.

These are just a few examples of historical Filipino foods that have shaped the country's culinary identity. The Philippines has a wide array of regional specialties, each with its own unique flavors and ingredients.