90-473: Kabkab , also known as cassava cracker or cassava crisp , is a traditional Filipino disc-shaped wafer made from ground cassava . It originates from the southern Philippines, but is most closely associated with the cuisine of Mindanao and the southern Visayas Islands . Kabkab is the name of the dish in most of the southern Visayas (derived from the common name of the oakleaf fern in Visayan languages ). It
180-451: A Filipino breakfast. An example of such a combination order is kankamtuy : an order of kan in (rice), kam atis (tomatoes) and tuy o (dried fish). Another is tapsi : an order of tap a and si nangág or si naing . Other examples include variations using a silog suffix, usually some kind of meat served with si nangág or si naing , and it log (egg). The three most commonly seen silogs are tapsilog (having tapa as
270-493: A binding agent for the wrap. The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed and roasted peanuts, and fresh garlic. This variety is not fried and is usually around five centimeters in diameter and 15 centimeters in length. It is derived from the original Chinese popiah . Lumpiang Shanghai is regarded as the most widespread type of lumpia and the most commonly served in Filipino gatherings. It
360-408: A different type of lumpia. Yogya typical lumpia usually contain jicama, bean sprouts, carrots, and minced chicken meat; and sometimes stuff like boiled quail eggs and glass noodles are added as fillings. Yogya lumpia is usually served with acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnishing was meant to refresh and neutralize
450-452: A dipping sauce. Named after Bogor , a city in West Java, this lumpia filling is almost similar with Jakarta lumpia; uses jicama, and added with tofu and ebi dried shrimp. Unlike other regions that are fried, Bogor lumpia are usually grilled on hot iron, giving off a distinctive aroma. In addition, Bogor lumpia is usually shaped rectangle like a pillow and quite large in size. Named after
540-527: A favorite snack, and is known as a street hawker food in the country . Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in the 19th century. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations. In the Netherlands , Belgium and Suriname , it is spelled loempia , the old Indonesian spelling , which has also become
630-556: A meatloaf dish, not a sausage as understood elsewhere), suman (a savory rice and coconut milk concoction steamed in leaves such as banana), and pancit canton . The table may also have various sweets and pastries such as leche flan , ube , sapin-sapin , sorbetes (ice cream), totong or sinukmani (a rice, coconut milk and mongo bean pudding), ginataan (a coconut milk pudding with various root vegetables and tapioca pearls ), and gulaman (an agar jello-like ingredient or dessert ). Christmas Eve, known as Noche Buena ,
720-511: A shrimp-based sauce), tokwa't baboy (fried tofu with boiled pork ears in a garlic-flavored soy sauce and vinegar dressing), and dinuguan (a spicy stew made of pork blood), which is often served with puto (steamed rice flour cakes). Dim sum and dumplings, brought to the islands by Fujianese migrants , have been given a Filipino touch and are also popular merienda fare. Street food, such as squid balls and fish balls, are often skewered on bamboo sticks and consumed with soy sauce and
810-607: A skillet that is typically served with onions. Some well-known stews are kare-kare and dinuguan . In kare-kare , also known as "peanut stew", oxtail or ox tripe is the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served with bagoong (fermented shrimp paste ). In dinuguan , pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually siling mahaba . Lumpia Lumpia ( Chinese : 潤餅 ; pinyin : Rùn bǐng ) are various types of spring rolls from China , Indonesia , and
900-409: A sweet peanut and garlic sauce. Ukoy is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both lumpiang sariwa and ukoy are often served together in Filipino parties. Lumpiang sariwa has Chinese origins, having been derived from popiah . As in most Asian countries,
990-401: A sweet soy-garlic blend and then grilled. There is also sisig , a popular pulutan made from the pig's cheek skin, ears, and liver that is initially boiled, then charcoal-grilled and afterwards minced and cooked with chopped onions, chillies, and spices. Smaller snacks such as mani ( peanuts ) are often sold steamed in the shell, salted, spiced, or flavored with garlic by street vendors in
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#17328524807041080-570: A syrup, or honey. Turón are traditionally filled with ripe saba bananas and jackfruit , but they can also be made with a wide variety of other sweet fillings, from sweet potato to ube . Another dessert lumpia , Daral (called Balolon among the Maranao ) originates from the Tausūg people in Mindanao . The wrapper is made from unsweetened, ground glutinous rice and coconut milk ( galapóng ), and
1170-766: Is chicken lumpia, with fillings including shredded chicken, sliced carrot, onion and garlic; and seasoned with sugar, salt and pepper. In Yogyakarta , there is a popular chicken lumpia variant called Lumpia Mutiara , sold in front of Mutiara Hotel in Malioboro street. Vegetarian lumpia, usually filled with glass noodles , shredded cabbage, lettuce, julienned carrots, minced garlic and celery, seasoned with soy sauce and sweet chili sauce. Most of cheaper lumpia sold as part of Indonesian gorengan (fritters) are lumpia sayur or vegetables lumpia, that contains only bits of carrots and bihun rice glass noodles. The name lumpia mercon (lit. firecracker lumpia) implies that this lumpia
1260-513: Is sinangag ( garlic fried rice ) or sinaing, with fried egg and meat—such as tapa , longganisa , tocino , karne norte (corned beef), or fish such as daing na bangus (salted and dried milkfish )—or itlog na pula ( salted duck eggs ). Coffee is also commonly served, particularly kapeng barako , a variety of coffee produced in the mountains of Batangas noted for having a strong flavor. Certain portmanteaus in Filipino have come into use to describe popular combinations of items in
1350-431: Is a sale pisang , a processed banana made by drying and smoking processes and dried in the sun, wrapped in lumpia wrapper. Seafood lumpia, filled with shrimp , diced carrots, scallions, garlic and mayonnaise . Actually, the popularity of mayonnaise-filled snack was started by another Indonesian popular snack called risole . Risole is quite similar to lumpia, with the difference in skin texture – in which risoles' skin
1440-534: Is a common breakfast item often served with garlic fried rice. Filipino cuisine continues to evolve as new techniques and styles of cooking, and ingredients find their way into the country. Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international dishes and fast food fare. However, the Filipino diet is higher in total fat, saturated fat , and cholesterol than other Asian diets. In 2013, President Noynoy Aquino signed Republic Act No. 10611, or
1530-921: Is a light meal or snack especially in the afternoon, similar to the concept of afternoon tea . If the meal is taken close to dinner, it is called merienda cena , and may be served instead of dinner. Filipinos have a number of options to take with kapé , which is the Filipino pronunciation of café ( coffee ): breads and pastries like pandesal , ensaymada (buttery brioche covered in grated cheese and sugar), hopia (pastries similar to mooncakes filled with mung bean paste ) and empanada (savoury, meat-filled pasties ). Also popular are kakanín , or traditional pastries made from sticky rice like kutsinta , sapin-sapin (multicoloured, layered pastry), palitaw , biko , suman , bibingka , and pitsi-pitsî (served with desiccated coconut). Savoury dishes often eaten during merienda include pancit canton (stir-fried noodles), palabok (rice noodles with
1620-468: Is a simple and cheap lumpia snack from Delanggu subdistrict, Klaten Regency , Central Java, a town located between Yogyakarta and Semarang. It is a small finger-sized lumpia filled with mung bean sprouts ( tauge ) with slightly sour flavour. Another vegetarian lumpia in Indonesia is lumpia tahu or tofu lumpia. It is filled with tofu and diced carrot, lightly seasoned, and deep-fried. Usually, its size
1710-552: Is a simple fried spring roll filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick-size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enriched with minced beef, chicken, or prawns. There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted gorengan (Indonesian fritters) snack, sold together with fried battered tempeh , tofu, oncom , sweet potato and cassava. It
1800-698: Is also known as salvaro in Cebu ; kiping in Northern Mindanao , Camiguin , and Zamboanga del Norte ; burikit in Dipolog and Zamboanga del Sur ; piking in Palawan ; and sitsarit or saritsit in Davao City and Davao del Sur . Kabkab is made from finely mashed cassava tubers with a little salt and sugar. It is slathered thinly on banana leaves and steamed until the cassava pulp becomes translucent and paste-like. It
1890-405: Is called sumpia . Its diameter is about the same as human finger. In Indonesia, the most common filling for sumpia is ebi or dried shrimp floss, spiced with coriander , lemon leaf, garlic and shallot . These miniature lumpias are deep fried in ample of palm oil until golden brown and crispy. Sumpia has a more crunchy and drier texture and is often consumed as a savory kue snack. Lumpia
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#17328524807041980-410: Is characteristically filled with sautéed ground pork, minced onion, carrots, and spices, with the mixture sometimes held together by beaten egg . It has numerous variants that contain other ingredients like green peas , kintsáy ( Chinese parsley ) or raisins. Lumpiang Shanghai is commonly served with agre dulce , but ketchup (tomato or banana ) and vinegar are popular alternatives. This variant
2070-433: Is commonly eaten as an appetizer or as a companion to beer. A type of lumpia filled with shredded meat that has been cooked adobo style. Lumpiang gulay ("vegetable spring roll") usually consists of various chopped vegetables and a small amount of pork or shrimp. The types of vegetables can vary greatly, and is a fried version. It is not vegetarian by default, but vegan and vegetarian versions can be made from
2160-502: Is commonly filled with seasoned chopped rebung ( bamboo shoots ) with minced chicken or prawns, served with fresh baby shallots or leeks in sweet tauco (fermented soy) based sauce. In addition to being made at home, lumpia is also offered as street food sold by traveling vendor on carts, sold in foodstalls specializing on Lumpia Semarang , or sold in traditional marketplaces as part of kue (Indonesian traditional snack) or jajan pasar (market munchies). Simpler and cheaper lumpia
2250-590: Is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago . A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano , Pangasinan , Kapampangan , Tagalog , Bicolano , Visayan , Chavacano , and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over
2340-559: Is extra hot and spicy, filled with slices of cabe rawit or bird's eye chili , a small type of chili that is very spicy and much hotter than a common jalapeño. This lumpia demonstrates the Indonesian fondness for extra hot and spicy food. This is a bite size smaller lumpia snack, a skin pastry crepe the same as with common lumpia; however, it is filled only with abon ( beef floss ) or ebi (dried prawn floss). Lumpia duleg , also known as lumpia delanggu or sosis kecut (sour sausages)
2430-399: Is filled with sweetened coconut meat ( hinti ). Dinamita or "dynamite lumpia" is a deep-fried variant stuffed with a whole chili pepper wrapped in a thin egg crêpe . The stuffing is usually giniling ( ground beef or pork ), cheese, and spices, but it can also be adapted to use a wide variety of other ingredients, including tocino , ham ón , bacon , and shredded chicken. It
2520-593: Is known in its variant name as popiah , from the Chaoshan dialect pronounced as /poʔ˩piã˥˧/ (薄餅), which means "thin wafer." Lumpia was introduced by Chinese settlers of Fujian origin to the Dutch East Indies , possibly in the 19th century. It was derived from Fujianese rùnbǐng , thus lumpia was derived from Hokkien dialect lunpia . According to local tradition circulated in Semarang , Central Java , lumpia
2610-403: Is made with labóng ( bamboo shoot ), rather than heart of palm, making it more like the Indonesian lumpia rebung . It can be eaten fresh or fried. Lumpiang prito ("fried spring roll"), is the generic name for a subclass of lumpia that is fried. It usually refers to lumpiang gulay or lumpiang togue . They can come in sizes as small as lumpiang shanghai or as big as lumpiang sariwà . It
2700-482: Is mostly used to contribute sourness to a dish. Another is the tabon-tabon, a tropical fruit used by pre-colonial Filipinos as an anti-bacterial ingredient, especially in Kinilaw dishes. The country also cultivates different type of nuts and one of them is the pili nut , of which the Philippines is the only known exporter of edible varieties. It is usually made as a merienda or is incorporated in other desserts to enhance
2790-465: Is not cylindrical like a common spring roll, but rather a flat half-circle, drizzled with kecap manis sweet soy sauce and chili sambal . It is often regarded as a hybrid between lumpia and egg martabak . Lumpia with filling made of jantung pisang (lit. banana's heart) which refer to banana blossom bud , mixed with eggs, seasoned with shallot, garlic, turmeric and pepper, served in hot sambal chili sauce. Lumpia pisang or abbreviated as lumpis
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2880-458: Is often regarded as a hybrid between another Indonesian favourites; pisang goreng (fried banana) and lumpia (spring roll). The type of banana being used is similar to pisang goreng; preferably pisang uli , pisang kepok or pisang raja sereh . Pisang cokelat is almost identical to Philippines turon , except in this Indonesian version chocolate content is a must. The much smaller and drier lumpia with similar beef or prawn floss filling
2970-481: Is often served with various dipping sauces . Fried food is often dipped either in vinegar with onions, soy sauce with juice squeezed from kalamansi (Philippine lime or calamansi ). Patis ( fish sauce ) may be mixed with kalamansi as dipping sauce for most seafood or mixed with a stew called nilaga . Fish sauce , fish paste ( bagoong ), shrimp paste ( bagoong alamang ) and crushed ginger root ( luya ) are condiments that are often added to dishes during
3060-461: Is often used in desserts, coconut milk ( kakang gata ) in sauces, and coconut oil for frying. Abundant harvests of root crops like potatoes, carrots, taro ( gabi ), cassava ( kamoteng kahoy ), purple yam ( ube ), and sweet potato ( kamote ) make them readily available. The combination of tomatoes ( kamatis ), garlic ( bawang ), and onions ( sibuyas ) is found in many dishes. Meat staples include chicken , pork , beef , and fish . Seafood
3150-613: Is only filled with bihun ( rice vermicelli ) with chopped carrots and cabbages, and is usually eaten with fresh bird's eye chili pepper. The sliced lumpia goreng is also the ingredient of soto mie (noodle soto ). It literally means "wet spring roll", or often translated as "fresh spring roll" which means spring roll without frying. It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco (another Hokkien word for salted soybeans) sauce. This popular appetizer in Indonesia
3240-650: Is popular as a result of the bodies of water surrounding the archipelago. Popular catches include tilapia , catfish ( hito ), milkfish ( bangus ), grouper ( lapu-lapu ), shrimp ( hipon ), prawns ( sugpo ), mackerel ( galunggong , hasa-hasa ), swordfish ( isdang-ispada ), oysters ( talaba ), mussels ( tahong ), clams ( halaan and tulya ), large and small crabs ( alimango and alimasag respectively), game fish , sablefish, tuna, cod ( bakalaw ), blue marlin , and squid / cuttlefish (both called pusit ). Also popular are seaweeds ( damong dagat ), abalone , and eel ( igat ). The most common way of having fish
3330-445: Is purple colored ground sticky rice steamed vertically in small bamboo tubes. More common at celebrations than in everyday home meals, lumpiang sariwa , or fresh lumpia, is a fresh spring roll that consists of a soft crepe wrapped around a filling that can include strips of kamote (sweet potato), singkamas ( jicama ), bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with
3420-481: Is served either deep-fried or unfried, as the filling is already cooked. Other variants of lumpia Semarang is filled with mushroom, snapper, goat or crab meat. Named after Indonesian capital city, Jakarta , this lumpia is usually being deep fried and sold as gorengan fritter snack. Unlike popular Semarang lumpia that uses rebung or bamboo shoots, Jakarta lumpia uses bengkuang or jicama, and served with typical Indonesian sambal kacang or spicy peanut sauce as
3510-481: Is similar to Chinese congee . Fried chicken also has roots in the Philippines, where the earliest evidence of chicken being fried has been found in a Philippine archeological site. Spanish rule ushered several large changes to the cuisines of much of the archipelago, from the formation of the Manila galleon trade network to domestic agricultural reform. The galleon trade brought two significant culinary influences to
3600-414: Is slang for a breakfast consisting of pandesal , kape (coffee), and itlog (egg). An establishment that specializes in such meals is called a tapsihan or tapsilugan . A typical Filipino lunch ( tanghalian ) is composed of a food variant (or two for some) and rice, sometimes with soup. Whether grilled, stewed, or fried, rice is eaten with everything. Due to the tropical climate of the Philippines,
3690-441: Is smaller than common lumpia, and consumed as a snack. Sometimes beaten egg and chopped scallion might be added to the filling mixture. This simple and cheap street food is a popular snack among Indonesian school children. Lumpia telur is an egg lumpia, which is lumpia skin placed upon a hot flat pan, topped with beaten egg and chopped scallion, folded, and fried with cooking oil. Sometimes slices of sausages are added. The shape
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3780-399: Is sold as part of gorengan (Indonesian fritters). Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a dipping sauce or condiment. Named after the capital city of Central Java in Indonesia, Semarang , where significant Chinese Indonesian have settled, lumpia Semarang is perhaps
3870-471: Is the most important feast. During this evening, the star of the table is the Christmas ham and Edam cheese ( queso de bola ). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries, or pastries. Available mostly during the Christmas season and sold in front of churches along with bibingka , puto bumbong
3960-489: Is then air-dried or sun-dried until it becomes crisp and rigid. It can be stored for long periods in this form, up to several months. Before consumption, kabkab must be deep-fried until it becomes golden in color. It is usually eaten as a dessert, with a swirl of latik (coconut caramel) on top; but it can also be eaten with savory dips and salsas . Kiping is also the name for a similar rice -based wafer from Lucban , Quezon . Philippine cuisine Filipino cuisine
4050-481: Is thicker, softer, and breaded . This novelty risole recipe with mayo flavor then spin-off using lumpia skin to become a new lumpia variant. Piscok is an abbreviation of pisang cokelat ( banana chocolate in Indonesian ). It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried . Pisang cokelat is often simply described as "choco banana spring rolls ". It
4140-610: Is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. It may also be cooked in a sour broth of tomatoes or tamarind as in pangat , prepared with vegetables and a souring agent to make sinigang , simmered in vinegar and peppers to make paksiw , or roasted over hot charcoal or wood ( inihaw ). Other preparations include escabeche (sweet and sour), relleno (deboned and stuffed), or " kinilaw " (similar to ceviche; marinated in vinegar or kalamansi ). Fish can be preserved by being smoked ( tinapa ) or sun-dried ( tuyo or daing ). Food
4230-543: Is typically smaller than other lumpia. Despite the name, it did not originate in Shanghai or China. Lumpiang singkamás is similar to lumpiang ubod , but it is made primarily with julienned strips of jicama rather than heart of palm. It can be eaten fresh or fried. This version of lumpiang gulay is filled primarily with bean sprouts ( togue ) and various other vegetables such as string beans and carrots. Small morsels of meat, seafood, or tofu may be added. Though it
4320-646: Is used in making sweets, cakes and other pastries. Sticky rice with cocoa, also called champorado is also a common dish served with daing (dried herring). Rice and coconuts as staples throughout the archipelago as in the rest of Southeast Asia meant similar or adopted dishes and methods based on these crops. Some of these are evident in the infusion of coconut milk particularly in the renowned laing and sinilihan (popularized as Bicol express ) of Bicol. Other regional variants of stews or soups commonly tagged as ginataan (g) or "with coconut milk" also abound Filipino kitchens and food establishments. A dish from
4410-405: Is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as toyomansî . Lumpiang sariwà ( Tagalog : "fresh spring roll") or "fresh lumpia", consists of minced vegetables and/or various pre-cooked meat or seafood and jicama ( singkamás ) as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe . An egg is often used as
4500-622: The Cordilleras and among Muslim Filipinos , spicy ( anghang ) is a base of cooking flavor. Counterpoint is a feature in Filipino cuisine which normally comes in a pairing of something sweet with something salty. Examples include champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish); dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as green mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong ;
4590-823: The Philippine Army which utilizes banana leaves spread out on the table as the main serving platter, upon which is laid out portions of rice and a variety of Filipino dishes for friendly, filial or communal feasting. The use of spoons and forks, however, is still the norm. Filipinos traditionally eat three main meals a day: almusal or agahan (breakfast), tanghalían (lunch), and hapunan (dinner) plus morning and an afternoon snack called meryenda (also called minandál or minindál ). A traditional Filipino breakfast ( almusal ) might include pandesal (small bread rolls), kesong puti (fresh, unripened, white Filipino cheese, traditionally made from carabao's milk) champorado (chocolate rice porridge), silog which
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#17328524807044680-755: The Visayas simmered in coconut water, ideally in bamboo, is the binakol usually with chicken as the main ingredient. A variety of fruits and vegetables are often used in cooking. Plantains (also called saba in Filipino), kalamansi , guavas ( bayabas ), mangoes , papayas , and pineapples lend a distinctly tropical flair in many dishes, but mainstay green leafy vegetables like water spinach ( kangkong ), Chinese cabbage ( petsay ), Napa cabbage ( petsay wombok ), cabbage ( repolyo ) and other vegetables like eggplants ( talong ) and yard-long beans ( sitaw ) are just as commonly used. Coconuts are ubiquitous. Coconut meat
4770-887: The Americas and several Pacific islands also under Spanish rule, notably Guam and the Marianas . Rice, sugarcane , coconuts , citruses , mangoes , and tamarind from the Philippine islands were all naturalized in these areas. Within Mexican cuisine , Filipino influence is particularly prevalent in the west coast of Guerrero , which includes tuba winemaking, guinatan coconut milk-based dishes, and probably ceviche . In Guam, several Filipino dishes like pancit and lumpia became regular fare, and dishes like kelaguen and kalamai were local adaptations of Filipino predecessors (respectively, kilawin and kalamay ). The United States emerged as
4860-521: The Food Safety Act, to establish safeguards for the Filipino people's diet and health in regards to food quality and consumption. In 2022, TasteAtlas ranked Filipino cuisine as the 23rd best in the world, while chicken inasal and sisig were ranked one of the best dishes globally. Filipino cuisine centres around the combination of sweet ( tamis ), sour ( asim ), and salty ( alat ), although in Bicol ,
4950-483: The Philippines . Lumpias are made of thin paper-like or crepe -like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack , and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah , usually consumed during Qingming Festival . In Indonesia , lumpia has become
5040-487: The Philippines has traditionally been an informal and communal affair centered around the family kitchen. Food tends to be served all at once and not in courses. Like many of their Southeast Asian counterparts Filipinos do not eat with chopsticks. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito . The diner will take a bite of the main dish, then eat rice pressed together with their fingers. This practice, known as kamayan (using
5130-640: The Philippines. Another snack is kropeck , fish crackers. Tokwa't baboy is fried tofu with boiled pork marinated in a garlic-flavored soy sauce or vinegar dip. It is also served as a side dish to pancit luglog or pancit palabok . Also, tuhog-tuhog is accompanied by sweet or spicy sauce. This includes fish balls , kikiam, squid balls, and other snacks. For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechon (less commonly spelled litson ) serves as
5220-506: The Spaniards, the Philippines had frequent trade with China. Their trade with Chinese merchants was frequent enough to where there were Chinese outposts along some of the coastal cities of the Philippines. The Chinese introduced rice noodles to the islands, the main ingredient of pancit , and eggrolls ; the Philippine version is known as lumpia . The start of rice cultivation was a major development in Filipino cuisine. In Northern Luzon,
5310-496: The basic recipe. Lumpiang hubád ("naked spring roll") is lumpiang sariwà (fresh lumpia) served without the crêpe wrapping. The lack of a wrapper technically does not make lumpia, but is an alternative way of serving fresh lumpia's traditional fillings. Lumpiang isdâ ("fish lumpia") is filled primarily with fish flakes and fried. It is also known as lumpiang galunggóng ( blackfin scad ), lumpiang bangús ( milkfish ), lumpiang tulingán ( yellowfin tuna ), etc., depending on
5400-537: The centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs ( lechonillo , or lechon de leche ) or cattle calves ( lechong baka ) can also be prepared in place of the popular adult pig. It is typically served with lechon sauce, which is traditionally made from the roasted pig's liver. Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed chicken or milkfish), mechado , afritada , caldereta , puchero , paella , menudo , morcon , embutido (referring to
5490-1230: The centuries from a largely indigenous (largely Austronesian ) base shared with maritime Southeast Asia with varied influences from Chinese , Spanish , and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences. Dishes range from the very simple meal of fried salted fish and rice to curries, paellas , and cozidos of Iberian origin made for fiestas . Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare ( oxtail and vegetables cooked in peanut sauce ), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Negritos ,
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#17328524807045580-556: The city of Bandung in West Java, it is a variant of lumpia basah or fresh and wet lumpia that is not being deep fried. However, unlike common rolled elongated fresh lumpia, lumpia Bandung is not served in spring roll form, but the lumpia skin is spread, topped with fillings, stacked and folded square just like an envelope. Unlike Semarang style lumpia that uses bamboo shoots and minced chicken, Bandung style lumpia filling uses julienned jicama , beansprout , scallion, garlic, chili, and scrambled egg, with palm sugar sauce. Named after
5670-472: The city of Surabaya in East Java, where this lumpia was originally made. It is made of mostly the same ingredients of lumpia semarang, but much less sweet in taste. Lumpia Surabaya might uses bamboo shoots, corn, or slices of sausages as fillings, and served with sambal chili sauce and tauco fermented soybean paste as dipping sauce. Although Yogyakarta is quite close to Semarang city, Yogyakarta also has
5760-448: The city where the recipe originates, with Semarang as the most famous variant. It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes. Unlike its Philippines counterpart, Indonesian lumpia rarely uses minced pork as a filling. This was meant to cater to the larger Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables. Indonesian lumpia
5850-545: The cooking process or when served. Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Bistek , also known as "Filipino beef steak," consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in
5940-487: The country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia . In Indonesia lumpia is associated with Chinese Indonesian cuisine and commonly found in cities where significant Chinese Indonesian settles. Although some local variants exist and the filling ingredients may vary, the most popular variant is Lumpia Semarang , available in fried or unfried variants. In Indonesia, lumpia variants usually named after
6030-455: The crêpe and the shape of the lumpia give them a relatively denser wrapping that nevertheless remains flaky and light in texture. They are also traditionally dipped in agre dulce (sweet and sour sauce), vinegar-based sauces, banana ketchup , or sweet chili sauce . Fresh lumpia, however, have wrappers that are more crêpe -like and thicker due to the addition of eggs (though still thinner than other Asian versions). They are closer in texture to
6120-490: The famous Banaue rice terraces were created over 2,000 years ago by the Ifugao people. Using only basic tools, the Ifugao built the terraces using stone and mud walls to create flat surfaces on the steep mountain slopes, which allowed them to cultivate rice in the highlands. Like much of Asia, rice is a staple of Filipino cuisine. Rice-based dishes are common among all regions, with influences from various countries, e.g., arroz caldo
6210-529: The first peoples of the Philippine archipelago, were nomadic hunter-gatherers whose diet consisted of foraged wild tubers, seafood, and game meat. Around 6000 BP, subsequent migrations of seafaring Austronesians , whom the majority of contemporary Filipinos descend from, brought new techniques in aquaculture and agriculture, and various domesticated foodstuffs and animals. The plains of central and southwestern Luzon , Bicol peninsula , and eastern Panay were major producers of rice, exporting surplus elsewhere to
6300-516: The flavor due to the milky texture it gives off as it melts in the mouth. Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage. Tinapa is a smoke-cured fish while tuyo , daing , and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration. Cooking and eating in
6390-512: The generic name for " spring roll " in Dutch . The name lumpia , sometimes spelled as lunpia , was derived from Hokkien spelling /lun˩piã˥˧/ ( zh:潤餅 ), lun (潤) means "wet/moist/soft", while pia (餅) means "cake/pastry", thus lun-pia means "soft cake". It is referred to as rùnbǐng (潤餅) or báobǐng (薄餅) in Mandarin , and also as bópíjuǎn (薄皮卷). In neighboring Malaysia and Singapore, lumpia
6480-955: The islands: Chinese and Mexican . The galleon exchange was mainly between Manila and Acapulco , mainland New Spain (present-day Mexico ), hence influence from Mexican cuisine brought a vast array of both New World and Spanish foodstuffs and techniques. Directly from the Americas were primarily crops: maize , chili peppers , bell peppers , tomatoes , potatoes , peanuts , chocolate , pineapples , coffee beans , jicama , various squashes , annatto , and avocados , among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including sofrito , sausage making ( longganisa , despite more akin to chorizos ), bread baking , alongside many dishes giving way to locally adapted empanadas , paellas , omelettes called tortas , and tamales . Likewise, migrating Filipinos brought their culinary techniques, dishes, and produce to
6570-462: The later cuisines of Spain, China, and the United States. Filipino lumpia can be differentiated from other Asian spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt. They were also traditionally slender and long, with a shape roughly similar to that of cigars or cigarillos , though modern versions can come in various shapes and sizes. The thinness of
6660-482: The meat portion), tocilog (having tocino as the meat portion), and longsilog (having longganisa as the meat portion). Other silogs include hotsilog (with a hot dog ), bangsilog (with bangus (milkfish) ), dangsilog (with danggit (rabbitfish) ), spamsilog (with spam ), adosilog (with adobo), chosilog (with chorizo ), chiksilog (with chicken), cornsilog (with corned beef ), and litsilog (with Manila lechon" (or "Luzon lechon") . Pankaplog
6750-563: The most popular lumpia variant in Indonesia. It has become associated with the city, and the spring rolls are often sought by the visitors in Semarang as food gift or souvenir. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots , dried shrimp , chicken, and/or prawns. It is served with a sweet chili sauce made from dried shrimp (optional), coconut sugar, red chili peppers, bird's eye chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang
6840-461: The original Chinese versions and were traditionally made with rice flour which makes them chewier. Various kinds of lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiestas or Christmas . Filipino lumpia also have a unique and extremely popular dessert subcategory, the turón . These lumpia variants are either cooked with a glazing of caramelized sugar, sprinkled with granular sugar, or drizzled in latík (coconut caramel),
6930-546: The otherwise oily deep-fried lumpia. Originated from Medan city of North Sumatra, this lumpia version is more akin to popiah of neighboring Malaysia and Singapore, thus in Medan lumpia is more commonly called as popiah. Medan popiah or lumpia is a large fresh unfried spring roll, consumed not as a snack, but as a main meal. This was because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots, scrambled eggs, peanuts, shrimp, crabs, etc. Lumpia goreng
7020-460: The pork element to cater for local consumers that mostly are Muslims. The food that was created was lumpia Semarang which is known to this day. The couple then had a daughter named Tjoa Po Nio, who continued her parents' business by selling lumpia Semarang spring rolls. Chinese influence is evident in Indonesian cuisine , such as bakmi , mie ayam , pangsit , mie goreng , kwetiau goreng , nasi goreng , bakso , and lumpia. Throughout
7110-451: The preference is to serve ice-cold water, juices, or soft drinks with meals. Dinner, while still the main meal, is smaller than in other countries. Typical meals in a Filipino dinner are usually leftover meals from lunch. Filipino dinner is usually served in the time period between 6–8 pm, though dinner is served much more early in the countryside. Merienda is taken from the Spanish, and
7200-439: The rest of the archipelago. Rice was a symbol of wealth, with many rice-based delicacies used as offerings in important ceremonies. While the colonial periods brought much influence to the culture and cuisine of the Philippines, the influence of countries surrounding the Philippines before those times as well as the origins of that cuisine within the Philippines itself are also vitally important. Pre-dating their colonization by
7290-804: The second frying gives the crunchiness and golden color; chicharong bituka , pig intestines that have been deep-fried to a crisp; chicharong bulaklak , similar to chicharong bituka it is made from mesenteries of pig intestines and has an appearance roughly resembling a flower, hence the bulaklak name; and chicharong manok , chicken skin that has been deep fried until crisp. Other examples of deep-fried pulutan are crispy crablets, crispy frog legs, chicharong isda or fish skin cracklings, and tugnas or deep-fried pork fat (also known as pinaigi ). Examples of grilled foods include isaw, or chicken or pig intestines skewered and then grilled; inihaw na tenga , pig ears that have been skewered and then grilled; and pork barbecue, skewered pork marinated in
7380-584: The sour juice of the calamondin as condiments. Pulutan (from the Filipino word pulot which literally means "to pick up") is a term roughly analogous to the English term "finger food" or Spanish tapas . Originally, it was a snack accompanied with liquor or beer but has found its way into Filipino cuisine as appetizers or, in some cases, main dishes, as in the case of sisig . Deep-fried pulutan include chicharon (less commonly spelled tsitsaron ), pork rinds that have been boiled and then twice fried,
7470-438: The staple food in the Philippines is rice . It is most often steamed and always served with meat, fish and vegetable dishes. Leftover rice is often fried with garlic to make sinangag , which is usually served at breakfast together with a fried egg and cured meat or sausages. Rice is often enjoyed with the sauce or broth from the main dishes. In some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. Rice flour
7560-404: The type of fish used. A common version of this combines fish flakes with malunggay (moringa) leaves. Lumpiang keso , more commonly known as "cheese lumpia" or "cheese sticks", is deep-fried lumpia with a slice of cheese (often cheddar ) as filling. It is usually served with a dipping sauce made of banana ketchup and mayonnaise . Lumpiang labóng is similar to lumpiang ubód but
7650-425: The use of cheese (which is salty-sweet) in sweetcakes (such as bibingka and puto ), as well as an ice cream flavoring. Filipino cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes. Kalamansi , a fruit that belongs to the genus citrus, is one of these well known ingredients and
7740-630: The victor of the Spanish–American War in 1898, purchasing the Philippines from Spain for $ 20 million during the Treaty of Paris . The Philippines remained a colony until 1946. Americans introduced Filipinos to fast food, including hot dogs , hamburgers , ice cream , and American-style fried chicken , different from the fried chicken already known in the country since pre-colonial times. They also introduced convenient foods such as Spam , corned beef , instant coffee , and evaporated milk . Today, Spam
7830-419: The washed left hand for picking the centralized food and the right hand for bringing food to the mouth), is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out-of-town trips, beach vacations, and town fiestas. During the Spanish occupation, which yielded Western influences, Filipinos ate with the paired utensils of spoon and fork. The knife
7920-469: Was introduced by a Chinese settler named Tjoa Thay Yoe, a migrant from China who settled in Semarang by the end of the 19th century. At that time, Tjoa was selling a variety of foods made from pork and also bamboo shoots at Pasar Johar, Semarang. It was then that he met Wasih, a native Javanese woman food vendor who sold food made from shrimp and potato. Thay Yoe and Wasih eventually got married, and subsequently they created and sold food together by removing
8010-462: Was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: "lun" means wet, moist, or soft, and "pia" means cake or pastry. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands. They use various fillings inspired by local ingredients and dishes, and
8100-426: Was not used as in other countries, because Spain prohibited them to have knives. Filipinos use the side of the spoon to "cut" the food. Due to Western influence, food is often eaten using flatware—forks, knives, spoons—but the primary pairing of utensils used at a Filipino dining table is that of spoon and fork, not knife and fork. Kamayan is also used in the " boodle fight " concept, a style of dining popularized by
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