page_title: List of Filipino inventions and discoveries
section_title: Food techniques
hierarchical_section_title: List of Filipino inventions and discoveries / Food techniques
caption_attribution_description: English: Chicken adobo.
context_page_description: Since ancient times, Filipinos has accumulated knowledge and developed technology stemmed from necessities; from naval navigation knowledge, traditional shipbuilding technology, textile techniques, food processing to Architecture, indigenous arts and techniques, cultural inventions, scientific discoveries and contributions of the people of Philippine archipelago — both ancient and modern state of the Philippines.
context_section_description: Adobo  (meaning "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history. Before the Spaniards came, early Filipinos cooked their food minimally by roasting, steaming or boiling. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, early Filipinos could have been cooking its meat in vinegar, which is the basic process in making adobo.
  The process of adobo was an ancient method dating back to the Classical Period of preserving the pork and chicken meats since there was no refrigeration at the time.
  Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular dishes in Philippine cuisine.
  The recipe for banana catsup was created by Maria Orosa y Ylagan. Banana catsup is used as a substitute for tomato catsup, widely popularized by Max's, one of the biggest fried chicken restaurant chains in the Philippines. Orosa also experimented with foods native to the Philippines and formulated food products like calamansi nip, a desiccated and powdered form of calamansi that could be used to make calamansi juice, and a powdered preparation of soya-beans called Soyalac, a "magic food" preparation which helped save the lives of thousands of Filipinos, Americans, and other nationals who were held prisoner in different Japanese concentration camps.
  Halo-halo (Tagalog: [haluˈhaloʔ], "mixed together") is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman (agar jelly), tubers and fruits. It is served in a tall glass or bowl. The similar Visayan dessert binignit is also referred to as ginataang halo-halo in Tagalog ("halo-halo in coconut milk"), commonly shortened to ginataan. It is made with mostly the same ingredients, although the latter is usually served hot.
  Palitaw (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from washed, soaked, and ground malagkit (sticky rice). After excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they're done.  Before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds.
  Otap (sometimes spelled utap) is an oval-shaped puff pastry in the Philippines, especially common in Cebu where it originated. It usually consists of a combination of flour, shortening, coconut, and sugar. In order to achieve the  texture of the pastry, it must undergo an eleven-stage baking process.
  Bibingka is a type of rice cake from the Philippines usually eaten during the Christmas season. It is traditionally cooked in clay pots lined with banana leaves. Bibingka is also used as a general term for desserts made with flour and baked in the same manner. The term can be loosely translated to "[rice] cake".
  Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed is to be derived from the Kerala dish puttu. It is eaten as is or with cheese and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, dinuguan). The most common shape of the putuhán or steamer used in making puto is round, rangingfrom 30 to 60 centimetres (12 to 24 in) in diameter and between 2 to 5 centimetres (0.79 to 1.97 in) deep. These steamers are rings made of either soldered sheet metal built around a perfo
caption: Chicken adobo
exif: {"Image Make": "Canon", "Image Model": "Canon PowerShot A710 IS", "Image XResolution": "240", "Image YResolution": "240", "Image ResolutionUnit": "Pixels/Inch", "Image DateTime": "2009:09:02 19:07:03", "Image Copyright": "www.dbgg1979.com", "Image ExifOffset": "194", "EXIF ExposureTime": "1/8", "EXIF FNumber": "14/5", "EXIF ExifVersion": "0220", "EXIF DateTimeOriginal": "2009:08:21 21:02:31", "EXIF DateTimeDigitized": "2009:08:21 21:02:31", "EXIF ShutterSpeedValue": "3", "EXIF ApertureValue": "1485427/500000", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "95/32", "EXIF MeteringMode": "Pattern", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "29/5", "EXIF FocalPlaneXResolution": "40960/3", "EXIF FocalPlaneYResolution": "2304000/169", "EXIF FocalPlaneResolutionUnit": "2", "EXIF SensingMethod": "One-chip color area", "EXIF FileSource": "Digital Camera", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Manual", "EXIF DigitalZoomRatio": "1", "EXIF SceneCaptureType": "Standard"}