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PHILIPPINES CUISINE
Filipino cuisine features a tasty blend of various cultures - a legacy of the country’s rich history. The water that surrounds the Philippine archipelago yields its historically most important food source: fresh seafood. Combined with fresh vegetation and coconuts, these ingredients form the heart of the cuisine. Over the centuries, Chinese traders brought their culinary culture, Spanish colonizers added healthy touches of Castilian cooking, and U.S. colonization contributed convenience and fast food. Therefore, eating in the Philippines guarantees an outstanding experience regardless of the traveler's budget. The mixture of Malay, Chinese, and Spanish influences has complemented Filipino traditional cooking style, that is uniquely Filipino. Unlike the rest of Southeast Asia, Philippine cuisine is not spicy except for the Bicol Region in Southern Luzon where one may find spicy delights like laing (vegetable cooked with coconut milk seasoned with hot peppers), also called 'Bicol Express'.

Some of the most popular dishes in the Philippines include: Adobo (usually chicken and/or pork) that is often referred to as the national dish of the Philippines; lechon (roast suckling pig) which is expected at Filipino gatherings, sinigang soup (fish, beef or shrimp) with sour fruits (tamarind or guava), pinakbet, a Philippine vegetable (bitter melon, eggplant, okra, string beans, squash) stew with shrimps and pork steeped in bagoong (shrimp paste) and ginger; lumpiang ubod (freshly made soft crepe filled with hearts of palm, tiny shrimps, peanuts, garlic, pork barbecue (grilled skewered pork marinated in vinegar, kalamansi {tiny Philippine citrus} soy sauce and other spices), and ensaimada, a sweet-savory breakfast brioche often eaten as an afternoon snack (merienda).

COOKING STYLE

Filipino dishes are usually sautéed in garlic, onions and/or tomatoes, grilled, boiled, fried, or steamed. Meat is generally marinated in vinegar or kalamansi juice along with garlic, onions, ginger, tomato, and peppers. Some dishes, including desserts, are cooked in coconut milk or steamed wrapped in a banana leaf.

REGIONAL DISHES

The Philippines consists of 17 regions, which are geographically combined into the three main island groups of Luzon, Visayas, and Mindanao. Each region offers cuisine developed according to availability of ingredients in the area. Below are some gastronomy highlights from each island group of the Philippines.

Luzon
Pampanga in Luzon is known for its exceptional cooks, and naturally, outstanding cuisine. The cornerstone of Kapampangan (Pampangueño) cuisine is its slow cooking methods – no shortcuts. It is food where taste is allowed to come into its own without resorting to packaged mixes and high heat. Pampango specialties include kare-kare (peanut stew of oxtail and ox tripe with vegetables) served with bagoong (shrimp paste), fried murcon (beef roll), longanisa (sweet and peppery native sausages) and lengua estofada (braised beef tongue).

The Ilocos region in the northwest coast of Luzon is located between the mountains and sea where vegetables and rice are in abundance and meat is eaten in moderation. A popular Ilocanos vegetable dish is Pinakbet (described above).

The Visayas
Chinese influence is reflected in Visayan cuisine where visitors can find an array of delicious noodle soups as well as prawn, chicken, and pork dumplings. The city of Bacolod in Negros Occidental in the Visayas is the founding city of binakol, a popular chicken soup with fresh buko (young coconut flesh), lemongrass, garlic, ginger, onions and patis (fish sauce). This area is also famous for lumpiang ubod – a soft crepe with hearts of palm. Pancit molo (chicken soup with dumplings made with prawn, pork and/or chicken) from Iloilo is one of the most delicious soups in the Philippines acceptable to almost everyone's taste. Although pancit means noodles, this soup does not include noodles but the dumpling wrapper made from rice and eggs takes the place of noodles.

Mindanao
Located in the far south, Mindanao offers an array of exotic cuisine influenced by the Malays. Spices are prominent in Mindanao dishes including turmeric, garlic, ginger, roasted coconut and chilies. Local Mindanaos tend to eat their seafood raw, grilled, fried, or cooked in soups with green papayas, ginger, lemon grass, or coconut cream. An afternoon snack favorite is ginatan, made from gabi (taro root) kamote (sweet potato), ube (purple yam), sago (pearl palm) or bilo-bilo (glutinous rice ), plantain bananas, sometimes with jackfruit, brown sugar, in thick coconut milk. Most typical dish is Tiula Itum (black soup) from the Tausug Tribe, made with beef stew meat, burned mature coconut meat (that gives the dish its black color), turmeric, ginger, green chili, salt, pepper and onions; served during special occasions.

Pancit (rice, corn, egg noodle) is served everywhere as a quick meal or afternoon snack and is prepared in countless ways depending on the region. The favorite is pancit luglug/palabok or Malabon, the difference lying mainly in the type/size of noodles used. The toppings of the latter draw heavily from the seafood available in the area and may include fresh shrimp, squid, oysters and hard-boiled duck or hen eggs, as well as pork.

SWEETS & SNACKS

Bibingka, a hot rice cake usually topped with butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs) and grated coconut, is a favorite afternoon snack. Halo-halo is popular during the hot summer months (March-June). Halo, meaning “mix,” combines sweet preserved beans (red beans, chick peas), macapuno (young coconut meat) langka (jackfruit), pinipig (pounded dried rice), ube (sweet purple yam), leche flan (egg custard in brown syrup) and saba (sweetened plantain) in a glass filled with crushed ice, milk and topped with ice cream.

TOP RESTAURANTS

La Cocina de Tita Moning (Manila)
Set in an ancestral house just a stone's throw from Malacañan Palace, filled with relics from the Legarda family's Filipino-Spanish heritage. The heirloom menu, served on heirloom China, glassware and silverware, recreates a 19th century dining experience.

Abe (Serendra, Global City, Taguig)
Abe (pronounced AH-Beh) specializes in Kapampangan dishes. This restaurant is famous for its deep-fried tilapiafishand kare-kare (described above.)

Sentro 1771 (Greenbelt 3, Makati)
Modern Filipino Cuisine

Le Soufflé (The Fort, Taguig City)
Established in October4, 1991 Le Soufflé serves French Mediterranean food with the touch of Filipino-Italian taste. Catering to the A-B social class, the restaurant's special feature is personalized attention and very high quality food and service.

Café Ysabel (San Juan City, Metro Manila)
Filipino chef Gene Cruz offers an excellent Kapampangan menu and international cuisine, mostly French and Italian. Cafe Ysabel also boasts a menu of more than a hundred coffee concoctions.

The Red Crab (several branches)
The Red Crabspecializes in seafood and crab, which is prepared in every thinkable way and an excellent option for all seafood lovers. This restaurant, with branches throughout the Philippines, also features a buffet where patrons can enjoy the Philippines’ many traditional dishes - a great way to taste several dishes all at once.

Cafe Adriatico (Malate, Manila)
Although serving Spanish-Mediterranean dishes, this 1979 establishment is also the perfect setting for meeting up with friends and for trying local specialties like Chicken ala Kiev, Spareribs Adobo, Salpicao Rice, callos, Lengua Estofada and Pancit Palabok.

Prince Albert Rotisserie (Intercontinental Hotel, Makati)
Since 1961, its top menu draws are American prime rib, pan-fried duck liver, and Chilean Sea Bass. Tableside preparations of salads and desserts like Crepes Suzette make for a memorable dining experience, a perfect 10 for food, wine, and service.

Benjarong (Dusit Hotel, Makati)
Royal Thai cuisine in an authentic Thai setting. Arguably the best for Thai food.

Tin Hua (Mandarin Hotel, Makati)
Quality Chinese cuisine. Sunday brunch is a family event.

VEGETARIAN CUISINE

Due to Chinese, Spanish, and Malay influences, there are several options for vegetarians to enjoy the Philippines' abundant fresh fruits and vegetables. Eggplant adobo, vegetarian tamales, adobong kangkong (water spinach cooked adobo way), and banana peanut salad are popular dishes among vegetarians.

FOOD FESTIVALS

Manyaman Festival (Bayanihan Park, Clark Special Economic Zone, Pampanga)
Last week of July

The Manyaman Festival highlights the best food, furniture, design and cultural offerings from the province of Pampanga. "Manyaman" is a Kapampangan word for masarap, meaning delicious, and features the original recipes of Claude Tayag, a top Kapampangan chef known for his culinary expertise. Claude Tayag was recently featured in Anthony Bourdain’s television show No Reservations.

Feast of St. Martha (Municipality of Pateros)
Last Sunday of February in Kalawaan, Pasig City
Second Sunday of February in Pateros, Rizal

St. Martha, patron of cooks and washerwomen, is also considered the patroness of duck-raisers in Pateros and Kalawaan where many duck-raisers from Pateros settled. A feature is the parade when food from the boats are thrown to participants, especially balut duck embryo, the famous local delicacy of Pateros.

Feast of Saint Clementine
November 23rd, annually
This celebration gives thanks to Saint Clementine for looking after fishermen. Fish specialties are prepared for this occasion and served raw in vinaigrette.

Celebratory Food
In Filipino celebrations, lechón serves as the centerpiece of the dinner table. Lechón refers to a whole roasted suckling pig. It is typically served with a sarsa (sauce) made from mashed pork liver, starch, sugar, and spices. There are also many variations that do not include pork liver.

RECIPES

Ensaimada (Philippine-Style Brioche)
1-1/2 teaspoons sugar
¾ cup warm water
4 teaspoons active dry yeast
1 cup all-purpose flour
1 cup butter, softened
¾ cup sugar
1 Tablespoon salt
8 egg yolks
4 cups all-purpose flour
Melted butter for brushing grated cheese

Dissolve the sugar in the warm water. Add the yeast and let stand until softened. Add flour gradually until well blended. Cover bowl with a damp cloth and set aside in warm place for 30 minutes. Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition. Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well. Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours. Punch down. Divide dough into desired size of rolls. Roll out thinly. Spread surface with melted butter and sprinkle with grated cheese. Roll in a jellyroll, starting from the lower left hand corner and coil into shape. Place in greased ensaimada molds. Let rise for 2 hours. Bake in preheated oven at 400 degrees F for from 10 to 15 minutes. After taking out from oven, brush with butter and sprinkle with grated cheese and sugar.

Adobong Manok (Chicken Adobo)
Chicken, cut into serving pieces 2 1/2 to 3 pounds
White vinegar 3/4 cup
Soy sauce 1/4 cup
Onion, thinly sliced 1/2
Garlic, crushed 4-6 cloves
Bay leaf 1-2
Peppercorns 6-8
Salt 1 teaspoon
Water 1 cup
Oil 1/4 cup

Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces until brown. Remove from heat and set aside. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened. Toss the browned chicken pieces with the reduced sauce and serve with rice.

Pinakbet (Filipino Vegetable Stew with Pork)

2 Tablespoons vegetable oil
2 cloves garlic, crushed
1 Tablespoon ginger, minced
1 small onion, diced
1 pound pork, diced
1 medium tomato, chopped
3 Tablespoons shrimp paste
1/2 cup water
1/2 pound Japanese eggplant, sliced in 1" rounds
1/2 pound okra, whole
2 bitter melon, seeds removed and sliced crosswise into slices

In a large saucepan heat oil and sauté garlic, ginger, and onions for two minutes. Add pork and sauté until lightly browned on all sides. Add tomatoes, shrimp paste, and water. Bring to a boil, reduce heat, and simmer covered, for 5 minutes. Add eggplant, okra, and bitter melon. Cook for 20-25 minutes, stirring occasionally. Add more shrimp paste or salt if desired.
Makes 5-6 servings

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