Gastronomy Flashcards
Study of food and culture
Gastronomy
Hokkien - made from something quickly cooked
Pancit
meat and vegetable mixture rolled in an edible flour wrapper.
Lumpia
steamed buns filled with meat
Siopao
a type of dumpling; meat in small wrappers and then steamed.
Siomai
This is a layered glutinous rice cake from Malabon
Sapin sapin
This is a noodle dish made with thick rice noodles and shrimp broth and topped with shrimp, eggs, and crushed chicharon. Annatto oil gives the noodles a yellow color. It was named after Malabon City, where it originated.
Pancit Malabon
This is a mooncake-like pastry. The flaky pastry is filled with mung beans, red beans, or winter
melon. The City of Taguig and Binondo District in Manila are famous for this pastry.
Hopia
This sticky dessert from Pateros is made from glutinous rice flour and coconut milk batter. The
surface of this dessert is burnt. It is called _ because the texture and consistency of the dessert
resemble a brain (utak in Filipino means brain)
Inutak
This is an oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo.
This dish originated in Marikina.
Everlasting
This region’s population comprises diverse people from different provinces and foreigners setting up businesses in the area.
NCR
This region is famous for its rice terraces. Because of the cooler climate in the mountains, this region can produce strawberries, other cold-weather plants, and a variety of rice grains
CAR
It is a native delicacy made with smoked pork cured in salt. The curing process involves hanging
the sliced meat, drying it under the sun, or placing it above steady smoke.
Etag (Benguet)
It is a soup that consists of chicken and etag. The chicken is gently beaten with a stick before
killing and cooking to create blood clots under its skin, performed by local tribes.
Pinikpikqn (Benguet)
It is a native sausage with pork blood, minced pork, innards, and cooked rice.
Pinuneg (Benguet)
This rice cake is offered to their rice god, Bulol, as thanksgiving during harvest season.
Binakle (Ifugao)
This is a famous exotic delicacy. Its main ingredients are agurong (stir-fried water shells) mixed
with rabbong (bamboo shoots) and hot chili stewed in coconut milk.
Binungor (Kalinga)
This rice dough is made from rice flour and water and then poached in simmering water. It is large, thick, and shaped like a tongue. It is topped with latik (curdled coconut cream) and crushed nuts.
Inandila
