Introducing: the Philipines

A while ago now, I came across a book about Phillipino food at the Coburg Library. I can’t find it now, so I can’t tell you who it was by. It was, I think, called “The Food Of The Phillipines” and it was small and full of really interesting recipes.

In anycase, this is what made me decide to cook from the Phillipines, a country which I will now introduce you to.

Where is it?

The Philipines is an archipelago between the Philippine Sea and the South China Sea, east of Vietnam. Being a group of Islands, it doesn’t have any land borders with anyone, but it is close to Malaysia.

Stats and Facts

  • Population: 99,900,177, making it the 12th most populous country in the world.
  • Median Age: 22.7 years
  • Fertility Rate: 3.23 children per woman
  • Life expectancy at birth: 71.38
  • Religions: Roman Catholic 80.9%, Muslim 5%, Evangelical 2.8%, Iglesia ni Kristo 2.3%, Aglipayan 2%, other Christian 4.5%, other 1.8%, unspecified 0.6%, none 0.1%
  • Languages: Filipino (official; based on Tagalog) and English (official); eight major dialects – Tagalog, Cebuano, Ilocano, Hiligaynon or Ilonggo, Bicol, Waray, Pampango, and Pangasinan
  • Ethnic Groups: Tagalog 28.1%, Cebuano 13.1%, Ilocano 9%, Bisaya/Binisaya 7.6%, Hiligaynon Ilonggo 7.5%, Bikol 6%, Waray 3.4%, other 25.3%
  • Literacy: 92.8%
  • Main Industries: electronics assembly, garments, footwear, pharmaceuticals, chemicals, wood products, food processing, petroleum refining, fishing
  • GDP per capita: $3300
  • Unemployment rate: 7.2%

Menu plan

  • sinangag (garlic fried rice)
  • Lumpia (spring rolls)
  • Harbas con Chorizos (bean and sausage salad)
  • Ginataang Talong (eggplant in coconut mik)
  • Sisig (mince dish)
  • Kalabasa at Sitwa Sa Gata (squash in coconut milk)
  • Vegetable Adobo
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