Filipino Tapestry: Tagalog Language through Culture

7. Pagkain (Food)

92 7 OBJECTIVES • Use the object focus verbs (i, in/hin, and an/han) in simple sentences. • Use appropriate expressions that pertain to eating, cooking, and food. • Describe the differences between Filipino foods and cooking and those of other cultures. • Identify the common ingredients and actions in preparing Filipino food. OPENING PHOTO Filipino food On your own: Study the photograph above. Compare almusal, tanghalian, and hapunan (breakfast , lunch, and dinner) in your country and the Philippines. Almusal Tanghalian Hapunan Sa Pilipinas Sa Amerika Pagkain Food 93 Pagkain Small group/in-class: Divide into small groups and pick a region of the Philippines (Luzon, Visayas, or Mindanao). Research the different foods of each region. Simulate a travelogue. Talk about the food culture of each region, including its main delicacies. Have fun and enjoy! Glossary Mga gamit sa kusina – Things in the kitchen kalan – stove kaldero/kawali – pans mangkok – bowl palayok – wok kutsilyo – knife plato – plate baso – cup/glass Mga pagkain – Food items itlog – egg gatas – milk dyus – juice kanin – cooked rice sinangag – fried rice torta – omelet tinapay – bread kape – coffee isda – fish bagoong – fermented fish toyo – soy sauce patis – fish sauce asukal – sugar asin – salt paminta – black pepper mantika – cooking oil karne ng baka – beef karne ng baboy – pork manok – chicken Mga gulay – Vegetables talong – eggplant kamatis – tomato bitsuwelas – green beans sitaw – long/string beans ampalaya – bitter melon repolyo – cabbage karot – carrot bawang – garlic sibuyas – onion patatas – potato ube – purple yam Mga prutas – Fruits mansanas – apple kalamansi – small lime pinya – pineapple papaya – papaya saging – banana Mga ulam – Dishes adobo – a dish consisting of meat cooked in soy sauce, vinegar, and garlic tuyo – dried fish sopas – soup aroskaldo – chicken, garlic, and rice soup pinakbet – vegetables cooked in tomatoes and fermented fish pansit – noodles apritada – meat cooked in tomatoes kare-kare – meat cooked in peanut sauce pritong isda – fried fish chopsuey – stir-fried vegetables Mga panghimagas – Desserts halo-halo – crushed ice with cooked sweetened fruits and beans topped with purple yam or leche flan or ice cream bibingka – rice cake leche flan – egg and milk custard sorbetes – ice cream ♪ 94 Filipino Tapestry kumain – to eat magluto – to cook maghanda – to prepare bumili – to buy maghiwa/hiwain – slice or cut into pieces maglaga/ilaga – boil pitpitin – crush mag-gisa/igisa – sauté magprito – to fry magtadtad/tadtarin – mince/chop maghugas – to wash Learner’s Tip For an additional glossary of Filipino food and cuisine, visit http://www.seasite.niu.edu/ Tagalog/filipino_food_glossary.htm. CULTURAL NOTE Food is perhaps one of the greatest expressions of Filipino culture. For Filipinos, eating is essentially a social activity. The preparation, presentation, and consumption of meals and snacks (mirienda) involve an intimate network of social interactions and cultural codes. Significant events such as weddings, graduations, births, baptisms, birthdays, funerals, and holidays are usually accompanied by sumptuous banquets consisting of particular dishes appropriate for the occasion. Even something as simple as landing a new job or receiving a first paycheck elicits requests for a “blowout,” taking one’s friends and family out to eat. As the “Pearl of the Orient,” the Philippines has historically been a crossroads for various world cultures. This historical heterogeneity is manifested in Filipino food. Influences from India, China, the Malay world, Spain, and the United States are all evident in dishes such as cari cari, pancit bihon, pancit canton, caldareta, arroz caldo, afritada, and bistek. There is also a great tradition of indigenous regional dishes such as sinigang, tinola, pinekbet, and letson baboy. Although there is great variety in these foods, most Filipino kitchens contain a basic collection of ingredients common to many entrées. Garlic (bawang), ginger (luya), onions (sibuyas), soy sauce (toyo), sugarcane vinegar (suka), and in many regions chilies (sili) provide the basic seasonings for most Filipino ulam, cooked foods to be eaten with rice. With the exception of pork in Muslim regions, chicken (manok), pig (baboy), and fish (isda) are staple meats. Beef (carneng baka) is also consumed but in smaller quantities since beef cattle don’t thrive well in tropical climates and much of the meat is imported. Fruits and vegetables also comprise a large part of the Filipino diet. Enormous varieties of tropical fruits abound in the islands. The most famous of these is the Philippine mango (manga). Vegetables such as potatoes ( patatas), cassava (camote), tomatoes (camatis), string beans (sitaw), eggplant (talong), bok choy ( petsay), and many others are eaten daily in a variety of ulam. Rice...