HISTORY AND INFLUENCES
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation
were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally
raised livestock.
These ranged from kalabaw (waterbuffaloes/carabaos), baka (cows), manok (chickens) and baboy (pigs)
to various kinds of fish and seafood. In 3200 BCE, Austronesians from the southern China (Yunnan-
Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines. They brought with
them knowledge of rice cultivation and other farming practices which increased the number and variety
of edible dish ingredients available for cooking.
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960-1279
AD) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon. This early cultural
contact with China introduced a number of staple food into Philippine cuisine, most notably toyo (soy
sauce; Chinese: 豆油; Pe̍ h-ōe-jī: tāu-yu), tokwa; (tofu; Chinese: 豆干; Pe̍ h-ōe-jī: tāu-koaⁿ), toge (bean
sprout; Chinese: 豆芽; Pe̍ h-ōe-jī: tāu-koaⁿ), and patis (fish sauce), as well as the method of stir frying
and making savory soup bases. Many of these food items and dishes retained their original Hokkien
names, such as pancit (Chinese: 便 ê 食; Pe̍ h-ōe-jī: piān-ê-si̍t) (Chinese: 扁食; pinyin: biǎn shí), and
lumpia (Chinese: 潤餅; Pe̍ h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ). The Chinese food introduced during this period
were food of the workers and traders, which became a staple of the noodle shops (panciterias), and can
be seen in dishes like arroz caldo (congee), sinangag (fried rice), and chopsuey.
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it
foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong
(Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-kare and the infusion of coconut milk in
condiments, such as laing and Ginataang Manok (chicken stewed in coconut milk). Through the trade
with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes
of the local Austronesians (particularly in the areas of Southern Luzon, Mindanao, Sulu, Palawan, the
Visayas and Bicol, where trade was strongest). These foods include various dishes eaten in areas of the
southern part of the archipelago today, such as puto derived from Indian cuisine puttu, kurmah, satti and
biryani.
Spanish colonizers and friars in the 16th century brought with them produce from the Americas like chili
peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions. Chili leaves are
frequently used as a cooking green. Spanish (and Mexican) dishes were eventually incorporated into
Philippine cuisine with the more complex dishes usually being prepared for special occasions. Some
dishes such as arroz a la valenciana remain largely the same in the Philippine context. Some have been
adapted or have come to take on a slightly or significantly different meaning. Arroz a la cubana served in
the Philippines usually includes ground beef picadillo. Philippine longganisa despite its name is more
akin to chorizo than Spanish longaniza (in Visayan regions, it is still known as chorizo). Morcon is likely to
refer to a beef roulade dish not the bulbous specialty Spanish sausage.
Today, Philippine cuisine continues to evolve as new techniques, 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 viands and fast food fare. However, the
Filipino diet is higher in total fat, saturated fat, and cholesterol than other Asian cuisines.
