Filipino-American cuisine
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Filipino American cuisine has been present in America ever since Filipinos moved there, but only recently[when?] have they[who?] come down from underneath and people started enjoying the meat-based, flavorful, and fried food that is known as Filipino food.[1] Filipino food has gone through its evolution of adapting other cultures' food practices into their own, or borrowing the food concept into their own.[2]
Filipinos took their food and debut it as they came to the America by presenting it in catering and opening up the Philippines' most popular food chain, Jollibee.[1] There is also a long list of different Filipino types of dishes that represent Filipino Americans.[3]
Cultural influences
Due to the history of colonization and occupation in the Philippines by the Indian, Japanese, Americans and Spanish, Filipino cuisine in the Philippines was influenced by elements found in these other cultures' dishes. Many currently popular Filipino foods contain these elements. Doreen Fernandez cites the predominant flavors in Philippine cuisine as salty, bitter, sour, and sweet. Fernandez, Doreen G. (2020-03-31). Tikim: Essays on Philippine Food and Culture. Anvil. ISBN 978-9712735639.
Chinese and Japanese influence
Filipinos created their own dish called pancit; this idea continued into creating a vast variety of different types of pancit. They made it into soup dishes such as miki or sotanghon.[2] They took the pancit dish and made different versions of it based on the ingredients. There was a seafood version of it, a cheaper version of it. China also aided in helping with the creation of the dishes called kekiam, siopao, and siomai.[2]
Halo-halo, also spelled haluhalo, Filipino for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or condensed milk, and various ingredients including: ube, sweetened beans, coconut strips, sago, gulaman (agar), pinipig rice, boiled taro or soft yams in cubes, slices or portions of fruit preserves and other root crop preserves, flan, and often topped with a scoop of ube ice cream. Halo-halo is considered to be the unofficial national dessert of the Philippines. The term "halo-halo" literally means "mix-mix" in English, but is ungrammatical; despite this, it is the more common form of the dessert's name. By extension, this spelling has come to describe any object or situation that is composed of a similar, colorful mélange of ingredients.
The origin of halo-halo is traced to the pre-war Japanese Filipinos and the Japanese kakigōri class of desserts. One of the earliest versions of halo-halo was a dessert known locally as mongo-ya in Japanese which consisted of only mung beans (Tagalog: monggo or munggo, used in place of red azuki beans from Japan), boiled and cooked in syrup (minatamis na monggo), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modern halo-halo. One difference between halo-halo and its Japanese ancestor is the placement of ingredients mostly under the ice instead of on top of it. The original monggo con hielo type can still be found today along with similar variations using sweet corn (maiz con hielo) or saba bananas (saba con hielo).[4][5]
Some authors specifically attribute halo-halo to the 1920s or 1930s Japanese migrants in the Quinta Market of Quiapo, Manila, due to its proximity to the Insular Ice Plant, which was Quiapo's main ice supply.[6]
Direct influence of India
Indian influences can also be noted in rice-based delicacies such as bibingka (analogous to the Indonesian bingka), puto, and puto bumbong, where the latter two are plausibly derived from the south Indian puttu, which also has variants throughout Maritime Southeast Asia (e.g. kue putu, putu mangkok). The kare-kare, more popular in Luzon, on the other hand could trace its origins from the Seven Years' War when the British occupied Manila from 1762 to 1764 with a force that included Indian sepoys, who had to improvise Indian dishes given the lack of spices in the Philippines to make curry. This is said to explain the name and its supposed thick, yellow-to-orange annatto and peanut-based sauce, which alludes to a type of curry.[7]
Atchara originated from the Indian achar, which was transmitted via the acar of the Indonesia, Malaysia, and Brunei.[8][9] Not to mention that nasing biringyi is similar to Biryani.
Spanish influence
Another way that they are presented of taking idea from other peoples culture was when the Spanish came they brought different ingredients that Filipinos later included in their dishes.[2] Once these ingredients were introduced, Filipinos took the garlic ingredient and became an essential ingredients to use when anything is being fried.[3]
American influence
American influence on Filipino food is how some authentic meal was turned into a frozen, defrost, cook it however one pleases, and enjoy.[10] This technique was used on Filipino dishes when Marigold Commodities Corporation teamed up with Ditta Meat Food Service Company to create these frozen Filipino meals.[10] They started in Austin, Texas, and released only a few dishes that would present incorporate the meat of America with the flavors of the Philippines to create Filipino American food.[10]
Types of food
There were four of these Americanized Filipino dishes released into Texas under the work of Marigold Commodities and Ditta Meat Food Service.[10] One was beef tapa, created by using Texas meat, ingredients such as garlic, citrus flavors, and soy sauce to marinate it, and finish it off by putting it on the grill or to fry it in a pan.[10] Another dish is the pork longaniza and to sum it up as a whole, imagine sausage links, but Filipino style. Then the last 2 are called tocino, but the difference is chicken and pork meat.[10]
Restaurants
Catering
Catering has always been a big thing for Filipino restaurants to have, and they are continuing to continue this trend in many restaurants such as Sunda in Chicago and Purple Yam in Brooklyn.[1] This has been such a big idea for Filipino restaurants because this could be the debut of their restaurant in trying to start up, or it could just be another way of spreading and finding new consumers.[1] They have also continued to sell typical Filipino dishes in bulk such as lechon. After a restaurant gets big with catering, and getting their name out there, they continue on to actually becoming a sit in restaurant and bringing in their usual customers to just get a dish versus the bulk amount.[1]
Types of Filipino American Dishes
There are many different Filipino dishes and they can be categorized by soups, meat dishes, beverages, and desserts.[3] Things that would naturally describe any typical Filipino American dish can be a soup, ulam (any food), kanin (rice), type of meat, fruits, and dipping sauces. Of course any culture will have a huge variety of food, but these foods can be categorized into their individual sections. The first section to talk about is the soup section.[3]
This section can include many different soups, but some may include things such as Munnggo gisado masabaw. This soup starts off with the base which is Mung beans. Then the rest is basically picking a protein which can be pork or shrimp. One other soup dish would include pancit molo.[3] This is basically a Filipino style of the Chinese wonton soup. The next section would be the meat dishes. Of course like soup, there are many different types of meat dishes. One dish is called Adobo.[3] This dish can be made in two ways, one with pork or with chicken. After choosing a meat, you take the dish and cook it with the use of vinegar, soy sauce, and garlic.[3]
Of course any dish has its variation down to every ingredient possible when making the dish, and adobo is a dish that can have many different possible variations.[3] Suman banana leaves that contain sticky rice that can be dipped in sugar to make it sweeter if necessary. Taho is a dessert that uses a syrup and boba inside of a jello like soybean material.[3] There are numerous different Filipino dishes, and these are only a couple of them.[3]
Staples in Filipino Food
Rice
Rice is such an important part of Filipino dishes, whether it be food in the Philippines or Filipino American Food.[2] Rice is a staple to Filipinos more than how cereal is known to be a basic breakfast food. It is used to help intensify some flavors, but it is not just limited to this.[2] The rice can be used to create other Filipino dishes like puto and bibingka. Puto can be described as being meat filled, ube filled, turned into cakes, or even eaten with other Filipino dishes, and it is made by taking rice and making it into flour just as bibingka is.[2]
These are the equivalent to how "breads mark Christmas for the German, and puddings for the Englishmen."[2] Rice is also created into a dessert called suman. Suman is a sweet rice that is wrapped in a leaf from a coconut or banana.[2] There are so many uses to how rice can be used in the Filipino culture besides it being the typical side for a meat dish.[2]
Coconut
Coconut just like rice, is another staple in Filipino dishes. It is known as, buko, in the Philippine language and can be used in drinks, main dishes, or desserts.[2] There are dishes that are native to a specific region such as how in Quezon they make a dish using a leaf wrapped shrimp, buko strips, and cook it in buko water.[2] There is another region that uses buko in a different way and that is to mix it with chicken and ginger and cooking it inside of the buko, and they also make a noodle dish where the noodles are made of coconut.[2] Then the white insides of the coconut are used to make milk, ginataang, halo-halo, etc. The use of a coconut is also very prominent in Filipino dishes.[2]
Filipino American health
Food and health
A 2012 study across Asian American subgroups in Southern California (Chinese, Filipino, Korean, Japanese, and Vietnamese Americans) found that Filipino Americans self-reported the highest body mass indexes (BMIs).[11] This is because after the migration of Filipinos to the U.S. their diets changed and showed to have increase in energy-dense food, processed food, decrease in fruits, vegetables, etc.[11]
This seems to have has a negative effect on the body leading to increase body weight and other health-related problems.[11] Specifically in Filipino American diets, there was an increase in milk, meat consumption, less starchy food and snacks.[11] This increase in eating by Filipinos has led to an increase in the calorie intake. This increase was almost doubled and along with it was a double in protein consumption and triple consumption of fat.[11]
U.S. and Canada
There was a study done in Canada on the average Filipino woman's health focusing mainly on the idea of body size, eating, and health.[12] Western culture has spread an idea that there is a concept of "healthy" and this concept in terms of woman would be that there is an association with being thin is attractive and vice versa for being fatter.[12] The study was then analyzed and what was found is that there was a risk of being "fat" associated with eating rice and an association of being thinner when watching fat and rice.[12]
See also
References
- ^ a b c d e Rodelas, Paola (Winter 2010). "Menu To Go" (Document). ProQuest 847143746.
{{cite document}}: Cite document requires|publisher=(help) - ^ a b c d e f g h i j k l m n Fernandez, Doreen (Spring 2014). "Why Sinigang?". centerforartandthought.org. Retrieved 2017-04-20.
- ^ a b c d e f g h i j Goody, Cynthia M.; Drago, Lorena (2010-01-01). Cultural Food Practices. American Dietetic Associati. ISBN 9780880914338.
- ^ Ocampo, Ambeth R. "Japanese origins of the Philippine 'halo-halo'". Philippine Daily Inquirer. Retrieved 23 April 2019.
- ^ "Halo-Halo Graham Float Recipe". Pinoy Recipe at Iba Pa. Retrieved 24 July 2019.
- ^ Crisol, Christine (2006). "A Halo-Halo Menu". In Zialcita, Fernando N. (ed.). Quiapo: Heart of Manila. Manila: Quiapo Printing. p. 321. ISBN 978-971-93673-0-7.
Today, many non-Quiapense informants in their forties and older associate the Quinta Market with this dessert. Why did this market become important in the invention of this dessert? Aside from its being a Japanese legacy in the area [...] of all the city markets, the Quinta was closest to the ice.
- ^ Bhandari, Shirin. "The Curry Trail: The Roots of Indian Flavours in the Philippines". Culture Trip.
- ^ "Pickles Throughout History". Retrieved February 15, 2018.
- ^ "A Brief History Of The Humble Indian Pickle". theculturetrip.com. Retrieved November 28, 2016.
- ^ a b c d e f Andrei, Mercedes (July 28, 2004). "Sauce maker sells Pinoy frozen comfort food in US". Retrieved April 24, 2017 – via lexisnexis.
- ^ a b c d e Maxwell, Annette E.; et al. (2012). "Health risk behaviors among five Asian American subgroups in California: identifying intervention priorities". Journal of Immigrant and Minority Health. 14 (5): 890–894. doi:10.1007/s10903-011-9552-8. PMC 3298627. PMID 22089979.
- ^ a b c Farrales, Lynn (1999). "Filipino Women Living in Canada: Constructing Meanings of Body, Food, and Health". Health Care for Women International. 20 (2): 179–194. doi:10.1080/073993399245872. PMID 10409987.