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FMA Informative Issue No Informative Issue No. 28 2012 Filipinos traditionally eat three main meals a day - agahan (breakfast), tanghal’an (lunch), and hapunan (dinner) Philippine Cuisine plus an afternoon snack called meri’nda (another variant is minand’l or minind’l). Commence Preparation Day Before Filipino Lechon Having a gathering, party, just a few friends over, or a family get together or just everyday family meals Fresh Lumpia Wrapper Skins here are some great dishes. Lumpia This the Filipino Cook’ in issue is some great information on some of the great cuisine’s of the Philip- Classic Escabeche pines and if you have experienced any of these dishes that are in the issue you know what is meant. So this issue Breakfast is to inform you the reader on the ingredients, and preparations for some of the best in the opinion of the FMA Pandesal Informative. Champorado Of course people that cook Filipino food have their own little likes and dislikes and seasoning secrets, Itlog na Maalat but this will give the basic’s. Pulutan / Appetizers If cooking for a gathering, and a big family event, of course you have to have some snacks, and little Kalderetang Aso things to munch on, which if having to be prepared have been included. Also for those drinkers that usually get Dinuguan in the way, you can send them outside and while they drink give them some Pulutan so hopefully they do not Main Meal and Side Dishes get to inebriated and can still enjoy the meal when it is ready. Manggang Hilaw at Kamatis Rellenong Bangus Pork and Chicken Adobo Some things need to be prepared the day before or at least getting it ready so it will be less work the day Bicol Express Inihaw Na Bangu Sinigang na Baka of the meal and something that will make the days cooking easier. Nilagang Baka Lapu-Lapu Embutido Now the FMA Informative is sure some readers will say that the FMA Informative has missed this or Sinigang na Baboy Kalderetang Kambing Morcon Kare-Kare Kalderetang Baka Pinoy Pork Barbecue that, but hey there is some very delicious things in this issue and if readers send in some of what was missed or Pinakbet Mechado Pancit Bihon that would be good; another issue could be put together. Pinangat Sweet and Sour Pork Pancit Canton Of course the FMA Informative has a list of websites which helped in this issue and are very highly recom- Sinigang na Hipon Sweet and Sour Sauce Steamed Rice mended to find a lot more dishes that can be prepared and are very interesting in one way or another. Paksiw na Isda Sweet and Sour Chicken 1. panlasangpinoy.com Desserts 2. burntlumpia.typepad.com Cassava Cake Maja Blanca 3, www.pinoyrecipe.net Filipino Biko 4. pinoyfoodblog.com Buko Salad 5. urbanfoodie.tumblr.com Leche Flan 6. www.recipesource.com Snacks 7. pinoykaintayo.blogspot.com Turon 8. www.filipino-food-lovers.com Maruya 9. www.filipinocooking.net Kamote Que 10. stylezink.hubpages.com 11. www.philippinesinsider.com 12. zombiehunters.org All postings are the opinions of the original websites listed. Filipino cuisine has been passed on from generation to generation. Now the FMA Informative is sharing this information to its readers to broaden their knowledge in some of the excellent cuisine of the Philippines. Each issue features practitioners of martial arts and other internal arts, other features include historical, theo- Images and photos are a property of their original owners and the FMA Informative does not take ownership of retical and technical articles; reflections, Filipino martial arts, healing arts, the culture of the Philippines and other any of them unless otherwise stated. All intents are for display and informational purposes only. related subjects. The authors, publisher and owner of this online magazine are not responsible for any injury, which may result So get hungry, get your plate and have a hearty meal. from the instructions contained in this online magazine. Before embarking on any of the physical activates described in the magazine, the reader should consult his or her physician for advice regarding their individual suitability for per- forming such activity. The ideas and opinions expressed in the PMA Informative online magazine are those of the authors or instruc- tors being interviewed and are not necessarily the views of the publisher, editor or owner of the PMA Informative. The articles are the property of the author’s that wrote them and cannot be used without the permission of the author. The PMA Informative is for the promulgation and promotion of the Filipino martial arts and the Culture of the Philippines. NO issue can be printed and Sold for Monies, without the express permission of the Owner and Publisher of the PMA Informative. Philippine Cuisine some regions, rice is mixed with en, pork, beef, and fish. Seafood is to make sinigang, simmered in salt, condensed milk, cocoa, or popular as a result of the bodies of vinegar and peppers to make pak- Philippine cuisine has livestock such as kalabaw (water and adobo, which are connected coffee. Rice flour is used in making water surrounding the archipelago. siw, or roasted over hot charcoal or evolved over several centuries buffaloes), baka (cows), chickens to the Spanish dish adobado, as sweets, cakes and other pastries. Popular catches include tilapia, wood. Other preparations include from its Malayo-Polynesian ori- and pigs to seafood from differ- well as Latin America and Mexico, Other staples derived from crops catfish (hito), milkfish (bangus), escabeche (sweet and sour) or rel- gins to a mixed cuisine with many ent kinds of fish, shrimps, prawns, which also have adobo dishes. include corn and bread. grouper (lapu-lapu), shrimp leno (deboned and stuffed). Fish Hispanic cultural influences, due crustaceans and shellfish. There During the nineteenth Fruits are often used in (hipon), prawns (sugpo), mackerel can be preserved by being smoked to the many Latin American and are a few places in the Philippines century, Chinese food became a cooking as well. Coconuts, coco- (galunggong), swordfish, oysters (tinapa) or sundried (tuyo). Spanish dishes brought to the Phil- where the broad range in their staple of the panciterias or noodle nut milk, coconut meat, tomatoes, (talaba), mussels (tahong), clams Food is sometimes served ippines during the Spanish colonial diet extended to monitor lizards, shops around the country, although tomato sauce, and bananas are (tulya), large and small crabs (ali- with various dipping sauces. Fried period. It has also received varying snakes and locusts. Filipinos have they were marketed with Spanish usually added to meals. Abundant mango and alimasag respectively), food is often dipped in vinegar, degrees of influence from Chinese, been cultivating rice, and corn, names. “Comida China” (Chinese harvests of root crops occur all game fish, gindara or sablefish, soy sauce, juice squeezed from American, and other Asian cuisine. since 3200 BC from their arrival food) includes arroz caldo (rice year round. Potatoes, carrots, taro tuna, cod, blue marlin, and squid/ kalamansi (Philippine lime), or Filipinos traditionally eat of the Austronesian people from and chicken gruel) and morisqueta (gabi), cassava (kamoteng kahoy), cuttlefish (both called pusit). a combination of all. Patis (fish three main meals a day - agahan Southern China Yunnan Plateau tostada (an obsolete term for sinan- purple yam (ube), and sweet potato Equally popular catches include sauce) may be mixed with kala- (breakfast), tanghal’an (lunch), and Taiwan, when they settled in gag or fried rice) and chopsuey. (kamote) are examples. Kamote seaweeds, abalone and eel. mansi as dipping sauce for most and hapunan (dinner) plus an what is now the Philippines. They Today, Philippine cuisine and a certain type of plantain called The most common way seafood. Fish sauce, fish paste afternoon snack called meri’nda brought with them rice cultivation continues to evolve as new tech- saba can be chopped, dusted with of serving fish is having it salted, (bagoong), shrimp paste (alamang) (another variant is minand’l or and a lot of other various tradi- niques and styles of cooking find brown sugar, fried and skewered, pan fried or deep fried, and eaten and crushed ginger root (luya) are minind’l). Dishes range from tions that are used in forms today. their way into one of the most yielding kamote-cue and banana- as a simple meal with rice and condiments that are often added to a simple meal of fried fish and [2]. Pre-Hispanic trade with other active melting pots of Asia. The cue which are popular caramelized vegetables. It may also be cooked dishes during the cooking process rice to rich paellas and cocidos. Asian nations introduced a number Philippines does not only possess snacks. in a sour broth of tomatoes or or when served. Popular dishes include lech?n of staples into Philippine cuisine, its traditional cuisine; popular in- Meat staples include chick- tamarind, prepared with vegetables (whole roasted pig), longganisa most notably toyo (soy sauce) and ternational cuisines as well as res- (Philippine sausage), tapa (cured patis (fish sauce), as well as the taurant and fastfood chains are also Cooking Methods beef), torta (omelette), adobo method of stir-frying and making available around the archipelago. The Tagalog words for popular cooking methods and terms are listed below: (chicken and/or pork braised in savory soup bases. Furthermore, the Chinese populace garlic, soy sauce, and vinegar or Maja, made from coconut (especially in Manila) is famous Adobo/Inadobo - cooked in soy sauce, vinegar and garlic. It could also refer to just roasting on a wok, with light cooked until dry), kaldereta (goat milk, sweet milk, and creamed for establishing Chinese districts oil, garlic and salt, as in “adobong mani” (peanut adobo.
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