Chapter 13: Philippine Cuisine

Question 1

preparation of either pork/poultry/fish foods cooked in vinegar, garlic, fat

allowed to become tender over a low flame and browned in its own fat

Answer 1

adobo

Question 2

the presence of garlic while it is browning gives it a characteristic odor and flavor regarded highly desirable

Answer 2

adobo

Question 3

in adobo, the absence of pork fat or hydrogenated fat can be substituted to

Answer 3

thick coconut milk

Question 4

a dish which has all ingredients of the adobo. the only difference is in the final process

in making this, the meat and the garlic are allowed to brown and then some broth and vinegar are added

has little sauce

not all liquid is allowed to evaporate

Answer 4

adobado

Question 5

similar to sinuam except that cubed pork, liver, and clotted blood cut to piece are used

misua (wheat string) is added before removing from the fire

Answer 5

bachoy

Question 6

small sated cured fish; term used in a preparation of sated small fish or fish eggs stalks packed in earthen pots or jars cured for several weeks

kinds: dilis (anchovy), alamang (salted shrimp), bagoong itlog (salted fish eggs), tabay capi (fat or salted small crabs)

Answer 6

bagoong

Question 7

vegetables used: squash fruit and squash tops, upo, malunggay leaves, and similar vegetables

other ingredients: onion, tomatoes, bagoong, and rice washing

method of cooking: boiling, served with broth

Answer 7

bulanglang

Question 8

a variation may have broiled fish added; bangus (milk fish)

Answer 8

bulanglang

Question 9

the term used to refer to sinigang na bayabas in Bulacan and Pampanga

Answer 9

bulanglang

Question 10

prepared from ground rice, coconut milk, and brown sugar and which has been allowed to cook until thick

Answer 10

calamay

Question 11

a fish where method of preparation is similar to that of Sarciado except beaten eggs are added a few minutes before removing from the fire

Answer 11

cardillo

Question 12

a chinese-american dish which we have adopted

mixture of vegetables cooked with either shrimps or pork or chicken

sometimes a mixture of shrimps, sicken, live

Answer 12

chopsuey

Question 13

a dish made of either beef or chicken. prepared in the same way as pochero using the same ingredients

it is prepared by sautéing them until light brown, then the tomatoes are added

either boiled beans or peas or garbanzos are also added

Answer 13

cocido

Question 14

prepared by first grinding the rice and mixing it with sugar and steamed

sometimes, lye is added to obtain a light-brown color and a gummy texture

Answer 14

cuchinta

Question 15

salted dried fish

Answer 15

daing

Question 16

popular as a merienda item; diced pork or internal organs are sautéed and pork or beef is added at the final stage of cooking

Answer 16

dinuguan

Question 17

a preparation made of pork shanks cut to desired pieces seasoned with salt and pepper and fried in deep fat until tender

potatoes, saba (cooking banana), and bread are all fried and added last

a little gin is added before serving

Answer 17

estofado

Question 18

a dish made of fried pork/beef/chicken/fish cooked with commonly plenty of sautéed tomatoes, potatoes, and green or red sweet pepper

bread crumbs are used as a thickening agent

Answer 18

fritada

Question 19

cooking food in coconut milk

fish, chicken, vegetable, and pork are cooked in coconut milk

garlic and vinegar are the principal ingredients beside coconut milk in Tinuto, Tinagan, and Guinataan Adobo

Answer 19

guinataan

Question 20

general term for food, usually vegetables, sautéed in fat, garlic, onions, bits of pork and shrimp

shrimp juice, extracted from pounded “head” of shrimps, add flavor

Answer 20

guisado

Question 21

the cuts of meat used are beef shank, garlic

the meat must be soft; it is sauteed with garlic, bagoong, alamang, and vegetables

vegetables commonly used are banana bud, sitaw pods, habichuelas (snap beans), and eggplants

ground toasted rice and peanuts are added to thicken the sauce

atchuete (annatto) is used for coloring

the dish is served with guisadong alamand and pork adobo

Answer 21

kare-kare

Question 22

a preparation of boiled pork or internal organs, with vinegar, garlic, onions, with or without sugar; radish is sometimes added

in pork kilawen, soy sauce is used instead of salt, mixed with vinegar, raw garlic, and raw onions

Answer 22

kilawen

Question 23

a tagalog term which means ten thousand

this dish consists of assorted vegetables (banana bud, kalabasa fruit and leaves, seguidillas, bataw, sitaw pod, patani, and eggplant), shrimp, pork, and sotanghon

this is different from the malaysian and singaporean ones

Answer 23

laksa

Question 24

of chinese origin (called spring roll in chinese american restaurants); sautéed julienned vegetables wrapped with a paper-thin wafer; may be fried and served with vinegar and garlic, or served fresh with a sauce

Answer 24

lumpia

Question 25

made from coconut milk and panutsa

Answer 25

matamis na bao

Question 26

pudding made from ground sprouted wheat and piloncillo in New Mexico and southern Colorado. It is traditionally eaten during Lent. The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well

Answer 26

panutsa

Question 27

another dish cooked with plenty of tomato sauce the coiled beef or pork, sausages, potatoes cut to cubes and garbanzos are all added to the sauce and cooked until done

Answer 27

menudo

Question 28

a combination dish of chicken/pork/beef/fish and vegetables (cabbage, pechay, snap beans/abitsuelas, potato, saba), and spices (leeks and peppercorn) served with its broth

Answer 28

nilaga

Question 29

a process of cooking meat or fish with vinegar, salt, garlic, with or w/o sugar

Answer 29

paksiw

Question 30

a chinese dish rice and wheat noodles are used in many recipes

Answer 30

pancit

Question 31

rice noodles

Answer 31

bihon

Question 32

wheat noodles

Answer 32

mique/miki

Question 33

prepared by sautéing the pounded garlic until light brown and then the sliced onions are added other ingredients: shrimp, pork, shrimp juice are also added as the major before the bihon is placed in the cooking pot

Answer 33

guisado

Question 34

T/F chinese never sauté the garlic in pancit but filipinos do

Answer 34

T

Question 35

a combination fish of chicken or fish (preferably dalag or mudfish) and vegetables (cabbage, pechay, and potatoes); rice washing used for brith, spices (onions, peppercorns, ginger, green onions, and leeks) methods of cooking: sautéing and boiling served with misu-tomato sauce

Answer 35

pesa

Question 36

an ilocano dish made by boiling vegetables and plenty of tomatoes, pork cracklings, or pork and bagoong juice vegetables used are eggplant, ampalaya, and sitaw tagalogs have modified pinakbet by adding plenty of shrimps and pork

Answer 36

pinakbet

Question 37

cooking fish with a little vinegar and salt in a native pot liquid is allowed to evaporate over a low heat

Answer 37

pinangat

Question 38

boiled beef with a piece of chinese ham, chorizo de bilbao, and vegetables vegetables used are eggplant, potatoes, saba, cabbage, pechay, string beans, and sometimes sweet potatoes instead of potatoes

Answer 38

pochero

Question 39

a dish similar to fritada except that there are potatoes and sweet peppers pork, fish, or beef may be used as the major ingredients

Answer 39

sarciado

Question 40

a preparation of meat or fish cooked with sour fruit, tomatoes, and water

Answer 40

sinigang

Question 41

sour fruit used in making this dish are tamarind fruit, santol, green or ripe guavas, kamias, balimbing, or kalamansi the liquid of the buro vegetables (fermented vegetables) such as mustasa and green mango may be used instead of the sour fruits

Answer 41

sinigang

Question 42

for beef and pork sinigang, tamarind fruit or its flowers are recommended the vegetables used are: camote leaves, rice, kangkong, seguidillas, young bataw pods, mustasa leaves, radish and its leaves, sitaw pods, and okra

Answer 42

sinigang

Question 43

a process of cooking either meat/poultry/fish by sautéing pounded garlic in a little amount of fat until light brown patis (fish sauce) and ginger are added as flavoring, meat/fish is then added this is very common method of cooking clams young leaves of peppers are used

Answer 43

sinuam

Question 44

made from glutinous rice w/ or w/o sugar some have coconut milk and sat wrapped in either the young coconut or banana leaves some are treated with a little amount of lye as a result of this treatment, the suman is a little brownish in color and has a peculiar gummy texture served with grated coconut and sugar

Answer 44

suman

Question 45

others are made from the roots of cassava sugar is first added to the grated cassava mixture sometimes, grated coconut is mixed with it before it is wrapped in banana leaves like other suman, it is boiled in water until done

Answer 45

suman

Question 46

a fish dish cooked with coconut milk, vinegar, juice of yellow ginger, garlic, and vegetables kalabasa tops and eggplants are the most common vegetables used it is served with patis any fish will do for this dish, but in Laguna, kanduli is the fish used in this dish

Answer 46

tinagan

Question 47

also similar to sinuam except that vegetables are always present

Answer 47

tinola

Question 48

either chicken/pork/fish may be used in the case of fish tinola, vegetables are first cooked before the fish is added the most common and plenty of vegetables used are green papaya, upo, or chayote this dish is similar to pesa in many aspects the vegetables used are the same, the amount of water is about the same but it differs from pesa due to the process of sautéd ginger

Answer 48

tinula

Question 49

a dish made of gabi leaves cooked with coconut milk, vinegar, garlic, and ginger salt or bagoong alamang is used to season the dish

Answer 49

tinuto