Philippine

CUISINE
Compiled by:
Philippine
BTVTEd - 4th year (Batch 2022-2023)

Endemic Regional
CUISINE

Compiled by:
BTVTEd - 4th year (Batch 2022-2023)
 SUBJECT DESCRIPTION

Philippine Endemic Regional Cuisine

This subject will explore the rich and diverse culinary traditions of the Philippines, with a particular
focus on the unique and flavorful regional cuisines that have evolved over time. Students will
learn about the history, ingredients, techniques,and cultural significance of Philippine cuisine, as
well as the ways in which regional variations reflect the country's geography, climate, and cultural
diversity.

The course will cover a range of topics, including the role of indigenous ingredients and cooking
methods, the influence of colonialism and globalization on Philippine cuisine, and the
importance of food in Filipino culture and society. Students will also gain practical skills in
preparing and cooking traditional Philippine dishes, with an emphasis on regional specialties
such as Bicolano laing, Ilocano pinakbet, and Cebuano lechon.

Throughout the course, students will engage in critical analysis and reflection on the cultural,
social, and environmental implications of Philippine cuisine, including issues related to food
security, sustainability, and cultural heritage. By the end of the course, students will have a
deeper understanding and appreciation of Philippine cuisine and its regional variations, as well
as the cultural and historical context in which these culinary traditions developed.
 National Capital Region

Adobong Balut

History:
Adobong Balut is uniquely Filipino, combining two of the most popular food terms Pinoys are known
for : adobo and balut.
Balut, a common Filipino street food, are fertilized duck eggs which are boiled and served with salt
and vinegar.
Adobo, on the other hand, is the most basic stew recipe for us Pinoys. It's like a national dish, where
any protein or vegetable imaginable has been made into adobo -- cooked in a mixture of vinegar, soy
sauce, garlic and bay leaves.
And now, inventive (or bored) Pinoys came up with Balut Adobo and it caught on -- turns out to be a
tasty concoction. Weird, but delicious!

Ingredients
6 pcs Balut
1 small red onion
3 cloves garlic
2 pcs bay leaves
¼ cup vinegar
¼ cup soy sauce
black pepper
cooking oil

Procedure:
Remove the shell of each balut and set aside.
2. Using a pan, heat the cooking oil. Saute the garlic and onion until the onions are translucent.
3. Add the bay leaves.
4. Pour the vinegar and let it simmer for a couple of minutes.
5. Add the soy sauce and stir once more.
6. Put the shelled balut including the juice then add the black pepper. Bring to boil while swirling the
eggs with the sauce.
7. Transfer it in a serving bowl and serve it with garlic rice!

Video Link: [Link]

Pancit Malabon

History
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila,
Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete
(annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor)
and taba ng talangka (crab fat). Local fresh seafood toppings may include cooked shrimp, squid,
smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-
boiled duck/hen eggs, crushed chicharrón (pork rinds), chopped green onions, lightly browned
sautéed minced garlic, and spritz of calamansi juice.[1]
It is very similar to pancit palabok, differing in the use of thicker noodles, the use of taba ng talangka
in the sauce, and the common addition of mussels and oysters.[2]
An early version of pancit Malabon, known as pancit labong, uses bamboo shoots instead of noodles

Ingredients
1 lb thick rice noodles
1/2 lb pork belly boiled and sliced
1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water
3/4 cup shrimp juice
3 tablespoons fish sauce patis
1/2 teaspoon ground black pepper
1 tablespoon fresh garlic minced
1 medium-sized onion minced
1/4 cup pork rinds chicharon, pounded
1/2 lb shrimp shelled, cooked, and halved lengthwise
1/4 lb adobong pusit sliced
1/2 cup pork rinds chicharon, pounded
1 cup napa cabbage pechay baguio, chopped then blanched
1 piece lemon quartered
3/4 cup tinapa flakes
3 pieces hard boiled eggs sliced
1 tablespoon parsley chopped
2 tablespoons toasted garlic
Instructions
Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon
noodles, you will need to soak it in water overnight before cooking. Set aside.
Start making the sauce by sautéing the minced garlic and onion.
Add chopped boiled pork and cook for 3 minutes.
Add fish sauce and ground black pepper then stir.
Pour-in shrimp juice and annatto water and let boil.
Add pounded pork rinds (chicharon) then stir.
Simmer for 2 to 3 minutes then turn off heat.
Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs,
parsley, garlic, and cabbage on top.
Serve with lemon or calamansi and a lot of love. Share and enjoy!

Video Link: [Link]

Tapang Kabayo

History
TAPA is a Philippine Dish that is well-known all over the country. It belongs to a family of “Silog-
Combo-Meal”. This is served by most eateries anywhere in the Philippines. Thin slices of tapa meat
usually cured with plenty of salt, vinegar, and spices. Meat gets dehydrated by exposure to sunshine.
But during the rainy season in the Philippines, it can rain for many days. To help speed up the
process, meat usually hung on the top of the wood-fire cooker called tapa. The word “Tapa” is a
Pilipino dialect that means “to smoke”. Smoking also adds a distinct texture to the meat and helps the
meat last longer. This was before the availability of refrigeration in remote areas of the country. In
Filipino cuisine, we refer to horse meat as lukba or tapang kabayo. It’s a type of protein we can find in
several wet markets around the country, and the most common and easiest way of serving it is by
marinating it in a delicious sauce, not unlike how we use other kinds of meat.
Ingredients
1 lb. horse meat sliced into thin pieces.
1 head garlic crushed
½ cup soy sauce
¼ teaspoon ground black pepper
1 teaspoon salt
2 teaspoons sugar
¾ cups water
1 ½ cups lemon lime soda
4 tablespoons cooking oil

Instructions
Start making the tapa by combining garlic, soy sauce, salt, and ground black pepper in a bowl. Stir.
Add the meat and mix well. Cover the bowl and refrigerate for at least 3 hours.
Slice the meat into thinner and smaller pieces as needed. Arrange it in a pan and pour-in water and
cooking oil. Let boil.
Add the lemon lime soda. Continue cooking uncovered until the liquid completely evaporates.
Fry the tapa in remaining oil for 2 minutes. Remove from the pan and set aside.

Video Link: [Link]

Black Kutsinta

History
Black Kutsinta is derived from kutsinta, an orange brownish sticky jelly textured rice cake made from
a mix of rice flour (sometimes mixed with all-purpose flour), sugar and lye water served with freshly
grated coconuts. Black kutsinta shares a lot of common ingredients but what sets it apart is the use of
blackstrap molasses and its toppings, the dulce de leche and toasted coconut strips. This is quite
new; the hype did start around early 2017 but really become popular around mid-2018.
Black Kutsinta is way much different in taste compared to the original one, I prefer this over the other,
the black strap molasses gives is a warm, sweet, a bit bitter and somewhat smoky and robust flavour.
Its less sweet than other molasses and a bit milder, so take note not to use other types of molasses
apart from this. What even makes this delicious is the use of a yema like topping similar to dulce de
leche then with the toasted coconut, this rice cake is a mix of different interesting but delicious flavour
and a variety of texture.
INGREDIENTS
Vegetable or coconut oil for brushing molds
For the Kutsinta Mixture
½ cup all-purpose flour
3 tablespoon tapioca starch
½ cup muscovado sugar or dark brown sugar
1 tablespoon blackstrap molasses
1 cup lukewarm water
1 ½ teaspoons lye water
TOPPING:
¼ cup desiccated coconut or ½ cup freshly grated coconut
⅛ cup hot water
⅛ cup roasted sesame seeds
1 tablespoon muscovado sugar or dark brown sugar
INSTRUCTIONS
Vegetable or coconut oil
Slightly grease your kutsinta molds with oil and set aside.
½ cup all-purpose flour,3 tablespoon tapioca starch,½ cup muscovado sugar
In a large bowl, combine the all-purpose flour, tapioca flour and sugar.
1 cup lukewarm water
Add in lukewarm water and stir until the mixture is smooth.
1 tablespoon blackstrap molasses,1 ½ teaspoons lye water
Add the blackstrap molasses and mix well. Then stir in the lye water and mix.
Fill the molds about three-quarters (¾) full of the mixture. Arrange in a single layer in a steamer
basket.
Steam over medium heat for about 20-30 minutes or until the top is set when touched.
Remove from heat and allow to cool.
¼ cup desiccated coconut,⅛ cup hot water,⅛ cup roasted sesame seeds,1 tablespoon muscovado
sugar
To make the topping: Place the desiccated coconut In a small bowl. Pour the hot water over it and mix
well. Let it cool down. Add the roasted sesame seeds and muscovado sugar and mix.
Unmold the black kutsinta and arrange it on a serving plate. Let it cool down a bit before serving.
Serve with the desiccated coconut topping or with dulce de leche.
Video Link: [Link]
 National Capital Region

Putong Pulo

History
Puto is one of the most loved rice cakes of Filipinos. With its versatility, which means it can go well
with a number of dishes, puto became so popular in the country that made it a staple in many tables.
It is best paired with savory dishes such as Dinuguan or Pancit. Puto is believed to be derived from
Indian puttu of Kerala origin. But then, Filipinos started to develop and create different versions of
puto or Filipino rice cake. One example of it is Putong Pulo.
The Putong Pulo is a popular Filipino delicacy native in Valenzuela City, which is formerly known as
Polo town in the 1920s. This local rice cake was a recipient of the Manuel Quezon Presidential Award
as a native delicacy known for its exotic taste and long shelf life at the Manila Carnival in 1931. It is
made from a small rice cake, steamed and mixed with achuete that gives its well-known distinctive
reddish-brown color. It is then topped with a small, thin slice of cheese. This is a perfect side dish for
every type occasion, or a snack whenever you feel hungry. Putong polo is different from the other
traditional puto in shape, taste and ingredients and not to be confused with the “Putong Pulo” of
Marikina.
Ingredients:
Premium or laon rice (dinorado)
Sugar brown
Baking powder
Salt
Cheese
3tbs Atsuete seeds (soak in 3tbs very hot water so the color will show)
And of course, as all magicians with their magic tricks, there is a secret ingredient. (It is assumed to
be in secret for it is their clan’s secret recipe thus, closure is indeed needed.

How to make putong polo:

Soak the rice for 24 hours

Video Link: [Link]