DOES FILIPINO CUISINE REALLY EXIST?

Are you wondering why common Filipino food looks similar among dishes in different country? Can you see similarities among those dishes? Have you notice that it was really due to influenced by different countries that only differs with the manner of serving that can be seen a touch of being creative of the Filipinos.

 

Talking about Filipino cuisine, do you have any idea if it really exist or it was just a pure false believe to consider it existing due to majority of the dishes offered were purely influenced by other country?

 

You can notice in the history below what made Filipino cuisine exist.

Malays during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. This ranged from the usual livestock  such as carabao, cows, chicken, pig and to sea food from different kind of fish, shrimps, prawns,and shellfish. There are a few places in the country where the broad range in their diet extended to monitor lizards, dogs, and locust. Malays have been cultivating rice rice, An Asian staple food.

The Filipino style of cooking has evolved through the years and resulted from the fusion of influences by different culinary arts from around the Asian region. During the Spanish and American occupation of the country, many style of cooking have been borrowed from these two countries and were soon improved upon, tried with different ingredients which resulted to numerous offshoots from original recipe.

 

The Philippine cuisine which is normally comes in a pairing of something sweet (tamis) with something salty (alat), and results in surprisingly pleasing combinations. 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 mangoes (which are only slightly sweet but very sour) , are eaten dipped in salt or bagoong ; the use of cheese (which is salty) in sweetcakes (such as bibingka and puto) , as well as an ice cream in flavoring. –google.com

Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. The Filipinos eat three main meals a day: agahan (breakfast), tanghalian (lunch), and hapunan (dinner) plus an afternoon snacks called merienda. Snacks are normal. Dinner, while still main the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal. Food tends to be served all at once and not in course. Unlike many of their Asian counterparts Filipinos do not eat with chopsticks. Due to Western influences, 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. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito.

 

The decision is yours if you will believe that Filipino cuisine does really exist or not. Believe it or not, we should respect and give glory to the culture we are living for. Just show support by means of not only eating food in the Philippines, but by also searching and knowing more about the history of the food you are about to eat.

 

References

– google.com/panlasangpinoy/Philippinecuisine.

– google.comioCu

-wikipedia.com/FilipinoCuisine

THIS MADE ME SCARED!

Accident is something no one wanted to happen. Did you ever suffered from accident? Well, don’t wish!

 

I can share to you something memorable to me. It was memorable not because it talks about happy moments, but it always reminds me to live life to the fullest. It was that, a year ago.  I was going home, riding on a public tricycle drove by my “ka-barangay”. The driver over took for he failed to saw the coming truck. I was about to pray and thank God for my life because I thought it was my last day. But, God is very kind, He blessed us another life and help me to recover from that accident. Everyone is safe and that is miraculous.

 

I learned to enjoy life very well and always thanking everyone who gives favor to me and always enjoying every second of the day.

Cup Cakes!

 

Cup cakes are one of the best selling desserts. It is fit to your delightful mood. This can make everyone happy.

 

A cupcake (also British English: fairy cake; Hiberno English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations, such as candy, may be applied.

 

History

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons.The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

 

Ingredients
Cupcakes:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
Frosting:
4 Tbsp butter
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
Method
Cupcakes:
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
Frosting:
While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

 

Variants

A cake in a mug is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare. The cake rises by mixing vegetable oil (usually olive oil or sunflower oil) into a mixture of flour and other ingredients – as the oil in the mixture heats up, it creates air pockets in the mixture which allows the cake to quickly rise. This variant has become popularised in recent years by the presence of numerous videos on social media websites, each claiming to detail the fastest method to create the finished product.
A cake in a jar is another way of making cupcakes. The baker uses a glass jar instead of muffin tins or cupcake liners.
A butterfly cake is a variant of cupcake,also called fairy cake for its fairy-like “wings”.They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to resemble butterfly wings. The wings of the cake are often decorated using icing to form various patterns.
Elaborately frosted cupcakes may be made for special occasions such as baby showers, graduations, or holidays.
A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate. These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.
A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas.
As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle.

 

References

^ Simmons, Amelia (1996) [1796]. Hess, Karen, ed. American Cookery (2nd ed.). Bedford, Massachusetts [Albany, New York]: Applewood Books. p. 48.
^ “The Food Timeline”. Lynne Olver.
^ Leslie, Eliza, Seventy-five Receipts for Pastry, Cakes, and Sweetmeats (Boston, Massachusetts: Munroe and Francis, 1828), p. 61.
^ “Food Timeline”. Retrieved 5 April 2010.
^ a b “The Food Timeline: cake history notes”. Retrieved 14 March 2008.
^ Cupcakes – Food Timeline
^ Sakin, Melike; Kaymak-Ertekin, Figen; Ilicali, Coskan (2007-12-01). “Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking”. Journal of Food Engineering. 83 (3): 463–474. doi:10.1016/j.jfoodeng.2007.04.007.
^ Baik, O. D.; Sablani, S. S.; Marcotte, M.; Castaigne, F. (1999-03-01). “Modeling the Thermal Properties of a Cup Cake During Baking”. Journal of Food Science. 64 (2): 295–299. doi:10.1111/j.1365-2621.1999.tb15886.x. ISSN 1750-3841.
^ Farrow, Joanna (2005). Cupcakes. Vancouver: Whitecap Books. pp. 40–41. ISBN 1-55285-626-7.
^ Mackley, Lesley (1992). The Book of Afternoon Tea. Los Angeles: HP Books. p. 69. ISBN 1-55788-046-8.
^ Moskin, Julia; Gand, Gale (2001). Gale Gand’s just a bite: 125 luscious little desserts. New York: Clarkson Potter. pp. 68–69. ISBN 0-609-60825-8.
^ Byrn, Anne (2005). Cupcakes: From the Cake Mix Doctor. Workman Publishing. pp. 98–100. ISBN 0-7611-3548-0.
^ Klivans, Elinor (2005). Cupcakes. San Francisco: Chronicle Books. pp. 80–81. ISBN 0-8118-4545-1.
^ Cupcakes | How To and Instructions | Martha Stewart
^ “Cool Cakes for 2010” by Simone Sant-Ghuran (7 Feb 2010) at The Guardian Trinidad and Tobago Archived 14 February 2010 at the Wayback Machine.
^ “New York Cupcakes”. Little Views. 4 February 2006. Retrieved 29 March 2011.
^ See, for example, this recipe for a turtle-shaped cake made from cupcakes, or these photos.
^ a b “The Joy of Baking”. Scroll down the page to section labeled “PANS”.
^ Smith, Lindy. Bake me I’m Yours… Cupcake Celebration. David & Charles: Newton Abbot; 2010. ISBN 9780715337707. p. 7.
^ “Cupcake Passion More Than a Trend”. CNN. 15 January 2010. Retrieved 27 October 2010.
^ Maltby, Emily; Needleman, Sarah (17 April 2013). “Forget Gold, the Gourmet Cupcake Market Is Crashing – WSJ.com”. The Wall Street Journal. Retrieved 28 April 2013.
^ Clark, Cindy (15 July 2010). “‘DC Cupcakes’: Washington’s purveyors of power pastry”. USA Today.
^ “Why We Love The Cupcake”. Huffington Post. 14 November 2012.
^ “More cupcakes! Sprinkles shuts down ATM to increase capacity (Video)”. 17 January 2014. Retrieved 6 July 2016.
^ “Periodic Table Cupcakes”. The Huffington Post. Retrieved 7 January 2014.
^ “Faces of Chemistry: Ida Freund”. Royal Society of Chemistry.

http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/#ixzz4ac8ath3B

 

 

 

 

 

 

Adobar!

 

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTgW53DeANnqcKxbyxYeqpSbHLUOzvsg-EnYo94JiekddJ4YVkI5XyXXDg

Adobar means to marinade. In the Philippines, it is popularly known as “adobo”. It can be pork adobo,chicken adobo, and the likes. This is one of the best selling dish in the Philippines among foreign and local people.

 

Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d’alhos.

The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.

In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence.

Ingredients

2 lbs pork belly
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
½ cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
Instructions
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
Heat the pot and put-in the marinated pork belly then cook for a few minutes
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
Put-in the vinegar and simmer for 12 to 15 minutes
Add salt to taste
Serve hot. Share and enjoy!

 

Characteristics

In the years following the discovery of the new world, meat and fish started to be preserved by new methods. Cold temperature facilitated the preservation of food, but the weather often did not provide low temperatures ideal for preservation, so it was necessary to apply other techniques, such as adobo. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of adobos (marinades) along with paprika (a substance with antibacterial properties). Paprika gives a reddish color to adobos and at the same time the capsaicins in paprika permit fats to dissolve to the point of allowing tissue penetration, going deeper than the surface.

 

Variations

The noun form of adobo describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican adobo, a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an adobo is referred to as adobado or adobada.

Adobo relates to marinated dishes such as chipotles en adobo in which chipotles (smoked ripe jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.

Puerto Rican Edit
Puerto Rican-style adobo is a seasoned salt that is generously sprinkled or rubbed on meats and seafood prior to grilling, sautéing, or frying. Supermarkets sell prepared blends. There are two types of adobo on the island. The wet rub, adobo mojado, consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus and vinegar. More widely used on the island is a dry mix, adobo seco. It is easier to prepare and has a long shelf life. Adobo seco consists of garlic powder, onion powder, salt, black pepper, dry orégano brujo, and sometimes dried citrus zest.

References

^ Manuel Martinez Llopis (1989), Historia de la gastronomía española, Alianza editorial, ISBN 84-206-0378-3 (Spanish)
^ Susana Aleson, Montse Clavé, (1998), Cocina filipina, ICARIA (Spanish)
^ a b c Ocampo, Ambeth (February 24, 2009). “Looking Back: ‘Adobo’ in many forms”. Philippine Daily Inquirer.
^ a b Paul A. Rodell (2002). Culture and customs of the Philippines. Greenwood Publishing Group. p. 102. ISBN 978-0-313-30415-6.
^ Estrella, Serna (June 22, 2013). “Adobo: The History of A National Favorite”. Pepper.ph. Retrieved March 21, 2016.
^ Hosking, Richard (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 299. ISBN 9781903018477.
^ Unai Ugalde, Dani Lasa, Andoni Luis Aduriz, Harold McGee (prólogo) (2009), Las primeras palabras de la cocina, Mugaritz, pp. 114–118 (Spanish)
^ Alan Davidson & Tom Jaine (2006). The Oxford companion to food. Oxford University Press. p. 600. ISBN 978-0-19-280681-9.

 

 

How To Avoid Plagiarism

Plagiarism is the act of lifting the work of others without giving credit to the owner. One can be punished by law due to this practice, But to avoid being in sued by someone because of this I will share you some tips on how you can avoid plagiarism.

 

First, in doing research, essays, and other paper works, you must practice to make it using your own words. Doing this will prevent you from lifting. Second, you can do paraphrasing. This is where you will get the thoughts of someone else’s work. Just make sure, in doing so you need to be sure that the thoughts will remain the same. Third, you need to include the name of the one who owns what you lift. You can also indicate the link or web address on which you get your researches. Lastly, you need to put quotation marks in putting some phrases that you can’t paraphrase or to the quotations that caught your attention. You can also use the phrases “according to:”,  “and base to” to know that you are giving credit to someone else.

 

Those are some tips that I know in preventing plagiarism. Hope that this article is helpful base on your needs.

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