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FFSS > Chapter 13: Regional Dishes > Flashcards

Chapter 13: Regional Dishes Flashcards

1
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

this region has the simplest cuisine

staple items in the meals are fish, bagoong, seaweeds, and vegetables

dinengdeng, pinakbet, nilambong, and inabraw (last 2 use carrots, watercress, eggplant, and kangkong)

A

northern region

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2
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

sautéed dish with bisukol (kuhol), bagoong sauce, rice washing, and sitaw

A

bisukol

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3
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

sautéed pork organ meats

A

dinaldalem

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4
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

a method of cooking leafy and some fruit vegetables by boiling bagoong juice with or without dried or broiled fish; saluyot which is identified with ilocanos is one of the leafy vegetables used; also called inabraw

A

dinengdeng

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5
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

dulong wrapped in banana leaves and steamed

A

lininta

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6
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

broiled fish and liver added to boiled water with bagoong sauce and local vegetables

A

nilaneg

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7
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

vegetables boiled with plenty of tomatoes, and bagoong juice; with or without pork cracklings or pork

vegetables used are eggplant, sitaw, ampalaya fruit and other local vegetables

A

pinakbet

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8
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

a dish of goat’s meat and internal organs cooked with bile, thus a bitter flavor is produced

a favorite pulutan

A

pinapaitan

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9
Q

northern region (ilocos, mt. province, cagayan valley, and batanes region)

boiled saluyot with bagoong, kalamansi juice, onions, and tomatoes

A

tinimtim

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10
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

guisados with oil or fat rendered from pork and garlic, onions, tomatoes and vegetables

bagoong is sometimes added to guisados, sinigang, and bulanglang

A

central luzon region

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11
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

like dinaldalem of ilocos

A

binagis

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12
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

also uses organ meats of pork with pork’s blood as in diniguan, called dinardaraan by ilocanos

A

baguisen

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13
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

place where cuisine includes exotic foods like cured dog’s meat, frogs, lizard eggs, and locusts

also popular are burong talangka and adobong taba ng talangka, now an export product

A

pampanga

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14
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

paella of pampanga

A

bringhe

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15
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

sautéed squash and sitaw with shrimps and shrimp juice, tomatoes also used

A

kamaniang

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16
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

a variety of catfish (abundant in the region), cooked in a variety of ways like sinigang, adobo, ginataan

A

kanduli

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17
Q

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

soup of spanish influence consisting of diced ham; chicken organ meats and blood, boiled and cut into strips; served with chopped hard-boiled egg and croutons

A

sopas de pollo

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18
Q

there is hardly a dish that can be said to be truly distinctive of the region

A

national capital region

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19
Q

bicol region

coconut milk is used in cooking meats, poultry, fish, vegetables, and desserts

green or red chili pepper (labuyo) used is reminiscent of Hindu cookery

A

bicol region

20
Q

bicol region

leaves wrapped around a mixture of bagoong, chopped pork, chili pepper, and tied up with string of banana stalks

A

pinangat na gabi

21
Q

bicol region

shredded dried gabi leaves cooked in coconut milk with bagoong, dried pork, and sliced or whole chili pepper

A

laing

22
Q

bicol region

like binages and dinaldalem but “hot” because of the labuyo used

A

kandinga

23
Q

bicol region

gabi leaves wrapped around sautéed chopped buko and chopped shrimps or crabs and lobster, chili pepper, and cooked in thick coconut milk

A

tinuktok

24
Q

bicol region

coconut milk mixed with tomatoes, garlic, onions, and ginger

tilapia is laid on top of two pechay leaves and folded and arranged in layers on saucepan

covered with coconut milk and cooked

A

sinanglay

25
Q

visayan region

kangkong stems cooked in boiling mixture of vinegar and water until water is absorbed; set aside and later added to sautéed, garlic, onions, and tomatoes with bagoong alamang

served with as relish

A

apan-apan

26
Q

visayan region

a mixture of ground toasted pinipig, coconut water, sugar, and young coconut (butong) wrapped in banana leaves and chilled before serving

A

baye-baye

27
Q

visayan region

shredded raw gabi cooked with coconut milk and brown sugar; condensed milk is added and cooked longer until thick; mixture is placed in coconut shell, a well is made and egg yolk added; top is covered with banana leaves, tied with a string and steamed half an hour

A

binagol

28
Q

visayan region

grated buko meat sautéed, coconut water is added instead of broth, then the crabs

A

butong with crabs

29
Q

visayan region

chicken cut into pieces and mixed with potatoes, oil, garlic, tomatoes and water, seasoned and placed in a bamboo tube; open end of bamboo is sealed with tanglad leaves

A

chicken binakol

30
Q

visayan region

a mixture of vegetables like squash, patola, okra, kangkong stems and leaves, alugbati with dried dilis, and bagoong alamang cooked in coconut milk

A

lauot-lauot

31
Q

visayan region

similar to wanton soup of the chinse

this is not made of noodles out of chopped pork, water chestnut, green onions wrapped in thin dough made of wheat flour, eggs, and water

dough is rolled thin and cut to 8” squares for the wrappings

chix broth is allowed to boil and the wrapped mixtures are dropped into the boiling broth to cook

A

pancit molo

32
Q

visayan region

pig’s feet, cut into serving pieces, marinated in vinegar, chopped young guava leaves, salt, ginger, garlic, then wrapped in banana leaves; then cooked in water in a saucepan lined with guava leaves

A

tinum-anam

33
Q

visayan region

(also a general term for a vegetable dish); sautéed sitaw, squash, eggplant with fine flaked fish and bago leaves (a kind of fern)

A

utan

34
Q

mindanao region (muslim, zamboanga)

have cookery similar to indonesian cookery

they eat chicken, beef, fish, squid, and some vegetables like ampalaya, upo, togue, pako, kangkong, eggplant, but always with chili pepper mixed with the recipe of just an accompaniment

A

muslim filipino

35
Q

healthiest cuisine in southeast asia

A

vietnam

36
Q

mindanao region (muslim, zamboanga)

liver and pork meat boiled in water, salt, and garlic; vegetables (upo and patola) added when meat is tender; ginger root, ginger leaves, and tanglad

A

bas-uy

37
Q

mindanao region (muslim, zamboanga)

curried chicken with eggplant

A

curry manok iban talum

38
Q

mindanao region (muslim, zamboanga)

from cotabato

dalag fillets marinated in soy sauce, kalamansi juice, garlic, pepper, salt

fillets are rolled in crumbs, fried, and garnished with sautéed garlic, onion, tomatoes, and marinade

A

dalag rollettes with tomato sauce

39
Q

mindanao region (muslim, zamboanga)

chicken cooked in coconut and turmeric as well as crushed chili pepper

A

guina-tan manok with duyaw and sili labuyo

40
Q

mindanao region (muslim, zamboanga)

porkchop boiled in rice washing with vegetables like in sinigang, but only one sour fruit is used

A

linat-an

41
Q

mindanao region (muslim, zamboanga)

young corn and malunggay; shredded corn is sautéed, water added, boiled, and seashell and malunggay put later

A

litub (seashell)

42
Q

mindanao region (muslim, zamboanga)

cucumber salad with flaked boild dried fish, labuyo and pure coconut milk mixture as dressing; tomatoes for garnish

A

maras salad

43
Q

mindanao region (muslim, zamboanga)

from davao

sautéed organ meats (equal parts liempo, kidney spleen, heart, and liver) vinegar and broth added then diced unripe pineapple and sliced red and green pepper added last

A

paklay

44
Q

mindanao region (muslim, zamboanga)

fish fish where dalag pieces are arranged on pan lined with tanglad leaves; grated coconut, crushed turmeric, onion, and thin coconut milk added

a mixture of minced onion, ginger, sacorab (shallot) and labuyo pounded together, is also added

thick coconut milk added last, boiled and served hot or cold

A

piarun (piyar-ren)

45
Q

mindanao region (muslim, zamboanga)

boiled intestines and lungs, cut into 1 cm length, sautéed,; liver and sliced banana heart added when vinegar-blood mixture is added, boiled without stirring; olasiman stems and leaves added last

A

sampayna

46
Q

mindanao region (muslim, zamboanga)

beef sautéed in pampa (mixture consisting of garlic, onion, turmeric, ginger, labuyo, 1/4-part whole coconut roasted to dark brown and pounded together); rice washing is added, boiled until tender and pechay added (for each 1/4 kilo beef, 1 tsp pampa is used)

A

tiloh sapi

FFSS (30 decks)

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