CHAPTERS 7-8 Flashcards
Filipino food is one of varied complexity with it’s varied origins such as
MALAY, CHINESE, AND SPANISH
The 4 cooking methods that support the foundation of Filipino cookery are?
BOILING (NILAGA)
GRILLING (IHAW)
ROASTING
STEAMING (HALABOS)
this cooking method the arrival of tha Spanish that the method of ______ was “Filipinized” and introduced to the Filipino Kitchen adding the basic forms of Filipino cookery.
SAUTEEING (GUISADO)
traditionally just cooked in vinegar and garlic, but after the Chinese came soy sauce was introduced
ADOBO
anything blanched
BINANLIAN
cooked with a fermented fish or shrimp paste called bagoong
BINAGOONGAN
method of wrapping in banana leaves, pandan leaves, palm leaves, parchment paper or even aluminum foil, similar to the French “en papillote”
BINALOT
fermented or pickled
BINURO
toasted with garlic and oil
BUSAL
dried and deep fried
CHICHARON
marinated with garlic, vinegar, and black peppers then dried ad fried
DINAING
cooked with coconut milk and/or cream
GUINATAAN
sauteed with garlic and onions, sometimes with ginger and/or tomatoes
GINISA
cooking methods where meats like seafood are steamed in their own juices, sometimes with a bit of help from soda, stock or just plain water
HALABOS
food served uncooked
SARIWA
baked or roasted in an oven
HINURNO/HURNO
grilled over charcoal
INIHAW
cooked in a an acidic liquid such as vinegar or citrus juice
KINILAW
roasted on a spit
LECHON/NILECHON
wrapped in a spring roll wrapper or something similar, lumpia for savour and turon for sweets
LUMPIA/TURON
cooked in sugar
MINATAMIS
simple method of boiling food
NILAGA
cooked with spirits or liquor like beer, gin or wine
NILASING
to cook with vegetables like long beans, squash, eggplant, and okra
PINAKBET
cooked using fish sauce as it’s main flavor
PINATISAN
stewed in vinegar
PAKSIW/PINAKSIW
boiled in salted water with vegetables and/or fruit
PINANGAT
a very brutal way of preparing meats where live animal is beaten with a stick to death before butchering and cooking. This method bruises the animal and it gives different texture and flavor to the skin
PINIKPIKAN
anything fried
PINIRITO
anything stuffed
RELLENO
cooked with a thick sauce, usually with tomatoes
SARCIADO
pan-fried with lots pf garlic
SINANGAG
method of cooking meats and vegetables in soup using sour fruits like tamarind, calamansi, etc.
SINIGANG
sun dried or smoke dried
TAPA/TINAPA
soup dish cooked with ginger and garlic
TINOLA
method where food is toasted to crispy state
TOSTADO
ingredients are mixed with beaten eggs
TORTA
cooked with fermented black beans
TOTSO
wrapped in an edible wrapper; dessert counterpart of Lumpia
TURON/TURRONES
filipino food traditions
and coking styles came from what countries?
MALAY
CHINESE
SPANISH and a hint of
INDIAN and
AMERICAN influences
not the name of the dish but a popular cooking method where cooking in garlic, soy sauce, vinegar, and oil
ADOBO/INADOBO
literally translates to wrap
BINALOT
method of cooking produces a bit of sauce for the dish, or until the coconut milk dries out
GINATAAN
Usually the beginning of most recipes, starts with a hot pan/wok, cooking oil, chopped onions and crushed garlic
GUISA/GUISADO
the different types of adobo in the Philippines
CHICKEN
PORK
LIVER
SQUID
used for Filipino desserts, usually involving fruits, this method of cooking involves cutting fruits into portions and cook it in sugar, also a way of preserving fruits for longer consumption
MINATAMIS
name of one of the popular dishes in the Philippines; a method of cooking where you produce a sour soup base, you may use kamias, green mangoes, bayabas, sampalok, calamansi and other sour fruits
SINIGANG
the generic term for condiments in Filipino cuisine
SAWSAWAN (Philippine Spanish: Sarsa)
a sweet pickled papaya dish, also used as a side dish
ATCHARA
fermented anchovy paste or shrimp paste, particularly popular in the kare-kare
BAGOONG
common condiments in the Philippines are?
VINEGAR
SOY SAUCE
CALAMANSI
PATIS
the most common type of sawsawan which is a mixture of soy sauce, calamansi, and native siling labuyo served with roasted meat dishes is called?
TOYOMANSI (toyo’t kalamansi)
sawsawans can also function as ______
MARINADES
sauce used for fried street food appetizers also known as _______ made with flour/cornstarch, sugar, soy sauce, garlic, chilis, ground pepper, and muscavado or brown sugar
MANONG’S SAUCE
another spicy condiment used for street foods made from minced chilis (siling labuyo) fried garlic some add powdered dried shrimp or finely minced meat to the sauce; it is usually consumed with siomai, spritzed with calamansi
CHILI GARLIC SAUCE
a sweet red condiment made primarily with bananas
BANANA KETCHUP
a condiment derived from crab roe or fat preserved in garlic and oil , calamansi, vinegar and others
ALIGUE (roe)
fermented rice which can be colored plain in Capampangan its _____ and tagalog its _____
BALAO-BALAO
BURO
sour sauce made of grilled eggplant, garlic, and vinegar, used in cocidos and as a side dish
EGGPLANT SAUCE
(visayan usage only) a thick syrup made from coconut milk and sugar
LATIK
also known as liver sauce or breadcrumb sauce made out of ground liver or liver pate, vinegar, sugar, and spices. A sweet tangy light-brown sauce used in roasts and pork dish called lechon
LECHON SAUCE (liver sauce, breadcrumb sauce)
patis sometimes spiced with labuyo peppers or kalamansi lime juice, in which case is called ____
PATISMANSI
green mango relish with tomatoes and onions
ENSALADANG MANGGA
skinned grilled eggplant with tomatoes and onions
ENSALADANG TALONG
cane or coconut vinegar spiced with labuyo peppers
SUKANG MAY SILI
cane or coconut vinegar with soy sauce, this may also contain the very hot labuyo peppers or onions, used in the pork dish crispy pata
SUKANG MAY TOYO
used on fried meats and spring rolls
SWEET AND SOUR SAUCE
