CHAPTER 1 Flashcards
Land of diversity; style of cooking and foods have evolved over many centuries from their Austronesian origins
Philippines
Style of cooking and foods have evolved over many centuries from their Austronesian origins to a mixed cuisine of?
Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American
Population group present in Southeast Asia
Austronesian
Austronesian people include:
Taiwanese, Aborigines, majority ethnic groups of East Timor, Indonesia & Malaysia
Austronesian methods for food preparation?
Boiling, Steaming, Roasting
In 3200 BCE, Austronesians from southern China & Taiwan and brought knowledge of rice cultivation & other farming practices in the region called?
Philippines
Direct trade & cultural exchange with Hokkien China in the Philippines in the Song Dynasty with porcelain, ceramics, and silk being traded for _____ &_____ in Luzon
Spices & Trepang (sea cucumber)
Give four staple food introduced by China to the Philippine cuisine
- Toyo (soy sauce)
- Tokwa (tofu)
- Toge (bean sprout)
- Patis (fish sauce)
Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok
Stir-frying
______ introduced during this period was food for the workers & traders, which became a staple of the noodle shops
Chinese food
These food items and dishes retained their original Hokkien names
Pancit
Lumpia
These foods include various dishes eaten in areas of the southern part of the archipelago today
Kurmah, Satti, Biryani, Puto
Consisting of meat/vegetables braised with yogurt/cream, water/stock, and spices to produce a thick sauce/glaze
Kurmah
Dish seasoned, skewered and grilled meat, served with a sauce
Satti
Generally made with spices, rice, and meat
Biryani
A type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as Dinuguan/Pancit in Philippine cuisine
Puto
_____ dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions
Spanish (and Mexican) dishes
Trade with the various neighboring kingdoms of Malacca & Srivijaya in Malaya & Java brought with it foods & cooking methods which are commonly used in the Philippines today:
Bagoong
Patis
Puso
Rendang (spicy meat dish)
Kare-kare
the infusion of coconut milk in condiments such as laing & ginataanf manok
Spanish colonizers and friars in the 16th century brought with them produce from the America:
Chili peppers
Tomatoes
Corn
Potatoes
Method of sautéing w/ garlic & onions
Arroz a la cubana (ingredients are rice & a fried egg) served in the Philippines usually includes?
Ground beef picadillo
Long thin that differ from Chorizo in that they substitute black pepper for paprika and may have diff. spices like nutmeg
Longaniza
Philippine longganisa despite its name is more akin to ____ than Spanish longaniza. In Visayan regions, it is till known as _____
Chorizo
_____ likely to refer to a beef roulade
Morcon
