Filipino Chinese cuisine
Encyclopedia
There are many types of foods in the Philippines because of inhabitants residing in the country. Most of the Filipino Chinese are ones who have businesses in Chinese food and service restaurants. Restaurants are frequently seen as places where there is a great amount of Chinese Filipino living in that area or somewhere nearby. The food is usually Cantonese where the chefs are from Hong Kong. Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation.
food became a staple of the pansiterias, with the food given Spanish
names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice
). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed.
In the Philippines, trade with China started in the 11th century, as documents show, but it is conjectured that undocumented trade may have started even two centuries earlier. Trade pottery excavated in Laguna, for example, includes pieces dating to the Tang Dynasty (AD 618 - 907). The Chinese trader supplied the silks sent to Mexico and Spain in the galleon trade. In return they took back products of field, forest - beeswax, rattan - and sea, such as beche de mer. While they waited for goods and for payment, they lived here, and sometimes settled and took Filipino wives, a development that resulted in many Filipinos having Chinese origins, bloodlines and the culture now called "Chinoy" (Chinese - Pinoy). It was a development that resulted in major Chinese inputs into Philippine cuisine.
Evidence of Chinese influence in Philippine food is easy to find, since the names are an obvious clue. Pansit, the dish of noodles flavored with seafood and/or meat and/or vegetables, for example, comes from the Hokkien
piān-ê-si̍t meaning something that is conveniently cooked: usually fried," however, pansit now names only noodle dishes, and not only stir fried or sauteed, but shaken in hot water and flavored with a sauce (pansit luglog), served with broth (mami
, lomi
) even a pasta form that is not noodle shaped, but is of the same flour-water formuation, such as pansit molo (pork filled wonton
s in a soup).
One can conjecture without fear that the early Chinese traders, wishing for the food of their homelands, made noodles in their temporary Philippine homes. Since they had to use the ingredients locally available, a sea change occurred in their dishes. If they took Filipino wives, as they often did, and these learned or ventured to cook the noodles for them, then their Filipino tastebuds came into play as well, transforming the local ingredients into a variant dish into an adapted, indigenized Filipino pansit.
Further adaptation and indigenization would occur in the different towns and regions. Thus Malabon, Rizal, a fishing village, has developed pansit Malabon, which features oyster, shrimp and squid. While in Lucban, Quezon
which is deeply inland and nowhere near the sea has pansit habhab, which flavored only with a little meat and vegetables, and is so called because it is market food eat off the leaf (habhab).
The same thing has happened to lumpia
, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpia Shanghai (indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia in variations peculiar to each culture. The Filipino version has meat, fish, vegetables, heart of palm
and combinations thereof, served fresh or fried or even bare.
The Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare. The use of soy sauce
and other soybean
products (tokwa, tahuri, miso, tausi, taho) is Chinese, as is the use of such vegetables as petsay, toge (mung
bean sprout), pickled mustard greens (mustasa). Many cooking implements still bear their Chinese name, like sianse or turner. The Filipino carajay, spelled the Spanish way is actually a Chinese wok
.
Cooking process, also derive from Chinese methods. Pesa is Hokkien for "plain boiled" and it is used only in reference to the cooking of fish, the complete term being peq+sa+hi, the last morpheme meaning fish. In Tagalog it can mean both fish and chicken (pesang dalag, pesang manok). As well, foods such as patatim and patotim refer to the braising technique used in Chinese cooking.
Since most of the early Chinese traders and settlers in the country were from Fukien, it is Hokkien food that is most widespread in influence. Since, however, restaurant food is often Cantonese, most of the numerous Chinese restaurant in the country serve both types. Other style of Chinese cuisine are available though in the minority.
History
Filipino cuisine is influenced principally by China, Spain, and the United States, integrated into the pre-colonial indigenous Filipino cooking practices. When restaurants were established in the 19th century, ChineseChina
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
food became a staple of the pansiterias, with the food given Spanish
Spanish language
Spanish , also known as Castilian , is a Romance language in the Ibero-Romance group that evolved from several languages and dialects in central-northern Iberia around the 9th century and gradually spread with the expansion of the Kingdom of Castile into central and southern Iberia during the...
names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice
Fried rice
Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets...
). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed.
In the Philippines, trade with China started in the 11th century, as documents show, but it is conjectured that undocumented trade may have started even two centuries earlier. Trade pottery excavated in Laguna, for example, includes pieces dating to the Tang Dynasty (AD 618 - 907). The Chinese trader supplied the silks sent to Mexico and Spain in the galleon trade. In return they took back products of field, forest - beeswax, rattan - and sea, such as beche de mer. While they waited for goods and for payment, they lived here, and sometimes settled and took Filipino wives, a development that resulted in many Filipinos having Chinese origins, bloodlines and the culture now called "Chinoy" (Chinese - Pinoy). It was a development that resulted in major Chinese inputs into Philippine cuisine.
Evidence of Chinese influence in Philippine food is easy to find, since the names are an obvious clue. Pansit, the dish of noodles flavored with seafood and/or meat and/or vegetables, for example, comes from the Hokkien
Hokkien
Hokkien is a Hokkien word corresponding to Standard Chinese "Fujian". It may refer to:* Hokkien dialect, a dialect of Min Nan Chinese spoken in Southern Fujian , Taiwan, South-east Asia, and elsewhere....
piān-ê-si̍t meaning something that is conveniently cooked: usually fried," however, pansit now names only noodle dishes, and not only stir fried or sauteed, but shaken in hot water and flavored with a sauce (pansit luglog), served with broth (mami
Noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh noodle is used in soup in certain parts of Europe , and in northern China; usually, it is served for breakfast...
, lomi
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...
) even a pasta form that is not noodle shaped, but is of the same flour-water formuation, such as pansit molo (pork filled wonton
Wonton
Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
s in a soup).
One can conjecture without fear that the early Chinese traders, wishing for the food of their homelands, made noodles in their temporary Philippine homes. Since they had to use the ingredients locally available, a sea change occurred in their dishes. If they took Filipino wives, as they often did, and these learned or ventured to cook the noodles for them, then their Filipino tastebuds came into play as well, transforming the local ingredients into a variant dish into an adapted, indigenized Filipino pansit.
Further adaptation and indigenization would occur in the different towns and regions. Thus Malabon, Rizal, a fishing village, has developed pansit Malabon, which features oyster, shrimp and squid. While in Lucban, Quezon
Lucban, Quezon
The Municipality of Lucban is a 2nd class municipality in the province of Quezon, Philippines. According to the 2007 census, it has a population of 45,616 people. It rests at the foot of the prestigious Mt...
which is deeply inland and nowhere near the sea has pansit habhab, which flavored only with a little meat and vegetables, and is so called because it is market food eat off the leaf (habhab).
The same thing has happened to lumpia
Lumpia
Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia , which is an alternate term for popiah...
, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpia Shanghai (indicating frying and a pork filling). Serving meat and/or vegetable in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia in variations peculiar to each culture. The Filipino version has meat, fish, vegetables, heart of palm
Heart of palm
Heart of palm, also called palm heart, palmito, burglar's thigh, chonta, palm cabbage or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees Heart of palm, also called palm heart, palmito, burglar's thigh, chonta, palm cabbage or swamp cabbage, is a...
and combinations thereof, served fresh or fried or even bare.
The Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare. The use of soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
and other soybean
Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
products (tokwa, tahuri, miso, tausi, taho) is Chinese, as is the use of such vegetables as petsay, toge (mung
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
bean sprout), pickled mustard greens (mustasa). Many cooking implements still bear their Chinese name, like sianse or turner. The Filipino carajay, spelled the Spanish way is actually a Chinese wok
Wok
A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia.Woks are most often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup...
.
Cooking process, also derive from Chinese methods. Pesa is Hokkien for "plain boiled" and it is used only in reference to the cooking of fish, the complete term being peq+sa+hi, the last morpheme meaning fish. In Tagalog it can mean both fish and chicken (pesang dalag, pesang manok). As well, foods such as patatim and patotim refer to the braising technique used in Chinese cooking.
Since most of the early Chinese traders and settlers in the country were from Fukien, it is Hokkien food that is most widespread in influence. Since, however, restaurant food is often Cantonese, most of the numerous Chinese restaurant in the country serve both types. Other style of Chinese cuisine are available though in the minority.
Examples of dishes, pastries, and others
- PancitPancitPancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means "something conveniently cooked fast." Different kinds of...
- LumpiaLumpiaLumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia , which is an alternate term for popiah...
- TahoTahoTahô is a Philippine snack food made of fresh soft/silken tofu, arnibal , and pearl sago . This staple comfort food is a signature sweet and can be found all over the country...
- BatchoyBatchoyBatchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz...
- Maki - pork, beef or fish in a thick cornstarchCornstarchCorn starch, cornstarch, cornflour or maize starch is the starch of the corn grain obtained from the endosperm of the corn kernel.-History:...
-based soup. - Kiampong - a variant of fried rice.
- Comida China - nowadays a Table d'hoteTable d'hôteTable d'hôte is a French loan phrase which literally means "host's table". It is used as restaurant terminology to indicate a menu where multi-course meals with only a few choices are charged, at a fixed total price. Such a menu may also be called prix fixe . The terms "set meal" and "set menu"...
of Chinese dishes offered in some Chinese restaurants. - Hopya (hopia, based on the mooncakeMooncakeMooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship and moon watching; mooncakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings...
in Western countries) - ShaomaiShaomaiShumai, also called pork dumplings, is a traditional Chinese dumpling served in dim sum.-Popular Chinese varieties:In the Qing Dynasty, the fillings varied by season: spring- garlic chives, summer- mutton and pumpkin, autumn- crab meat, winter- mixed seafood.Many varieties have been created as the...
(siomai) - SyopawSiopaoSiopao is a Hokkien term for bāozi , literally meaning "steamed buns". It has also been incorporated in to Thai cuisine where it is called salapao ....
(siopao) - Kwapaw (cuapao)
- Ma-Chang - a variant of Lo mai gaiLo mai gaiLo mai gai, pronounced in Cantonese speaking regions or Nuo mi ji pronounced in Mandarin speaking regions, is a classic dim sum dish served during yum cha hours. The dish is also called steamed glutinous rice with chicken in lotus leaf wrap....
shaped in a triangular pattern. - MamiNoodle soupNoodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh noodle is used in soup in certain parts of Europe , and in northern China; usually, it is served for breakfast...
(bami, invented by Ma Mon LukMa Mon LukMa Mon Luk was a pioneering Chinese Filipino chef and entrepreneur. He established the popular Chinese restaurant that bears his name, Ma Mon Luk.-Life:...
)