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influences
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Filipino Fusion CuisineInfluences
FUSIONS OF CULTURE
Fusion technique in cooking has been a norm in Filipino kitchen long before Ferdinand Magellan discovered the Philippines in 1521.
One may note that while “fusion” has just been popularized by the elite group of modern chefs, and dubbed by some as “East Meet West,” the original concept was introduced to and adopted by Filipinos as a result of migration and colonization.
Influences: Philippine cuisine has numerous
indigenous and foreign influences.
Throughout the centuries, the islands have incorporated the cuisine of the early Malay settlers, Arab and Chinese traders, and Spanish and American colonizers, along with other Oriental and Occidental accents and flavors.
Chinese influence:
Pancit or pansit is the term or noodles in Filipino cuisine.
The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes.
› Thus, Filipino-Chinese food came to be. The names identify them: pansit (from the Hokkien piān-ê-si̍ t) meaning something that is conveniently cooked: usually fried, are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.
Bihon
Pancit bihon (aka bijon) is the type
usually associated with the word
"pancit", very thin rice noodles fried
with soy sauce some citrus, possibly
with patis, and some variation of sliced
meat and chopped vegetables.
The exact bihon composition depends
on someone's personal recipe but
usually, Chinese sausage and cabbage
are the basic ingredients in a pancit
bihon.
Lomi Lomi or Pancit Lomi is a Filipino-
Chinese dish made with a variety of
thick fresh egg noodles of about a
quarter of an inch in diameter.
Because of its popularity at least in
the eastern part of Batangas, there
are as many styles of cooking lomi
as there are eateries, panciterias
or restaurants offering the dish.
Variations in recipes and quality are
therefore very common.
Mami
Chicken Mami Noodles
Soup or also called "pancit
mami"
Spring Rolls
Yields: 20 - 25 rolls
It is a fusion of Chinese and Filipino
elements.
Spring Rolls
• 8-10 large Chinese mushrooms
• large head of cabbage
• 1 carrot
• 1/3 pound lean ground pork
• garlic powder
• salt and pepper to taste
• 1/4 pound cooked salad shrimp
• frozen wrappers (preferably Spring Home
• Spring Roll Pastry or Weichuan)
• egg white
• vegetable oil
Ingredients:
The strongest culinary influence is from Spain which ruled the Philippines for almost 400 years.
› Food historians claim that 80 percent of Philippine dishes are of Spanish origin.
Because the Spaniards formed the elite, dishes adapted by upper-class Filipinos were also Spanish-inspired.
› Thus many of the party and fiesta dishes and those served for special occasions bear names like relleno, morcon, paella, callos, embutido, caldereta, etc.
Spanish Influences:
Zamboanga tamales
Ingredients:Tamale Filling:
• 1 1/4 pounds pork loin
• 1 large onion, halved
• 1 clove garlic
• 4 dried California chile pods
• 2 cups water
• 1 1/2 teaspoons salt
Tamales Filipino version:
Atsuete seeds
coconut milk.
banana leaves
Mussels in Spicy Coconut Sauce
• 2 pounds mussels; soak in water sprinkled with salt, rinse and clean
• 1 can coconut milk
• 1 large onion, cut into 8 pieces
• 4 stalks lemon grass (available in Chinatown stores)
• 10-15 kefir lime leaves (available in Chinatown stores)
• scallions, cut into 2 1/2 inch length and sliced thinly lengthwise for garnish
Ingredients: