What is the history of the famous Filipino cuisine, Dinuguan?!

Best Answer - Chosen by Voters

Filipino Food History

Philippine food has evolved over several centuries from its Malayo-Polynesian origins to a varied cuisine with many Hispanic cultural influences, due to the many Latin American and Spanish dishes brought to the Philippines during the Spanish colonial period. It has also received varying degrees of influence from Chinese, American, and other Asian cuisine. Filipinos eat three time a day which is breakfast, lunch and dinner plus additional meal in the after which is meryenda or snacks.

Filipino cooking reflects the history of the islands. On a Malayan base, Chinese, Hindu, Spanish and American ingredients have been added through centuries of foreign influence and surprisingly, a blend with a distinctiveness of its own has emerged. In city of Manila, this mixture is most in evidence. Far from the capital city, however, one can still sample the simple dishes that native Filipinos eat Many of these dishes are remarkably close to native fares still found in Indonesia, Malaysia, Thailand and other Asian countries. As with most Asian countries, the staple food in the Philippines is rice although foreign recipes have become a regular practice in food preparation. Coconut milk or gata is often used as an ingredient on popular dishes such as lumpia (rolls) and pancit (noodles).

The most famous dish is lechon (roast pig) and because of its vast coastlines, the Philippines also has an abundance of excellent seafood. Most restaurants offer seafood cooked one way or another, the most popular being the broiled (inihaw/inasal). Other dishes include shrimp, rock lobster, crab, oysters, squid and fish.

History
Malayo-Polynesians during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. They use their usual live stocks like water buffalo, chicken, fish and some uses monitor lizard and snakes. Filipino was introduce to in cultivating rice and corn when the Austronesian people from Southern China Yunnan Plateau and Taiwan came to Philippines.

The Chinese who came to trade stayed on the Philippines. They taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. Example are noodles, lumpia , siopao and siomai .
When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele; this comida China includes arroz caldo and morisqueta tostada.
When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available. Today, Philippine cuisine continues to evolve as new techniques and styles of cooking find their way into one of the most active melting pots of Asia.

Native Filipino cooking is not too spicy despite the fact that spices are plentiful and readily available in the islands. The basic staple is rice of which hundreds of varieties are cultivated. Main source of protein is fish which abound in oceans, lakes, rivers, streams and ponds. Meat, especially pork and poultry, is also commonly eaten. Beef is readily available but is more expensive; the cattle industry not being well developed in the country. Veal and lamb are not too popular but goat meat is considered a delicacy in some parts of the country as are frogs, rabbits and deer.

It is often when sampling native Filipino dishes that one appreciates the regional variations in the country. For while it is true that Filipino culture is homogeneous, there are specific differences in cooking and food preferences that readily identify the regional origin of many dishes. Although these differences are not as pronounced as in the regional variations of Chinese cooking, for instance, they are widely recognized in the country where regionalism plays an important role because of its geographical division into many island-groups.

Influences
There are many dishes and recipes that Filipino prepares on their meals. Each of the Filipino cuisine has its influences from different country. This is due to the fact that traders and colonizers have visited the Philippines for centuries. The American and Spanish colonizers, and the Chinese and other Southeast Asian traders influenced and brought a twist on the Filipino cuisine.
Chinese is one of the contributors of the Filipino cuisine. Chinese influences the Filipino on making noodles or what we call pancit. For many years Chinese people interact with the Filipinos and some of them stay and live in the Philippines. They teach their wife on how to cook some Chinese delicacy but using ingredients found in the Philippines.

When the Spaniards came to Philippines, they introduced the Spanish culture. The Spanish colonies often influenced the Philippines in many different ways. As much as 80 percent of Filipino food originates from Spain. Tomatoes and garlic, for instance, both staple Filipino foods, were introduced from Spain, as was the cooking method of sautéing using olive oil. For example, Adobo, Adobo means marinated sauce for pork. Spain can also lay claim to the delicious range of Filipino desserts and pastries. Baked goodies such as pan de sal and ensaymada are of Spanish origin.

When American defeated the Spaniards and colonies the Philippines, they introduce a little American cuisine. Although Americans didn’t make that much of an influence in Philippine cuisine, they certainly changed the way Filipinos dine. They introduce the fast-food chain that and can goods which is until now available everywhere.
Chinese is one of the contributors of the Filipino cuisine. Chinese influences the Filipino on making noodles or what we call pancit. For many years Chinese people interact with the Filipinos and some of them stay and live in the Philippines. They teach their wife on how to cook some Chinese delicacy but using ingredients found in the Philippines.

When the Spaniards came to Philippines, they introduced the Spanish culture. The Spanish colonies often influenced the Philippines in many different ways. As much as 80 percent of Filipino food originates from Spain. Tomatoes and garlic, for instance, both staple Filipino foods, were introduced from Spain, as was the cooking method of sautéing using olive oil. For example, Adobo, Adobo means marinated sauce for pork. Spain can also lay claim to the delicious range of Filipino desserts and pastries. Baked goodies such as pan de sal and ensaymada are of Spanish origin.

When American defeated the Spaniards and colonies the Philippines, they introduce a little American cuisine. Although Americans didn’t make that much of an influence in Philippine cuisine, they certainly changed the way Filipinos dine. They introduce the fast-food chain that and can goods which is until now available everywhere.
===================
Dinuguan, or “pork blood stew” in English, is a Philippine food which is a very savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar. The term dinuguan comes from the word dugo meaning “blood”.
http://kumain.com/filipino-food/filipino…
YYF***********************************…
Dinuguan or the pork blood stew is a famous Filipino cuisine not only because oh how it looks but also because of its look. It a savory stew of blood and meat simmered in a spicy gravy of pig blood, garlic, chili's and vinegar. The term dinuguan come from the Filipino word dugo which means blood. The dish was so called because of the ingredient used as its sauce, a pig's blood. It was often serve with rice or a Filipino rice cake called puto.

Ingredients

* 1/2 kilo of diced pork
* 1/8 kilo of diced pork liver
* 1 small head of garlic
* 1 small onion (minced)
* 2 pieces of laurel leaves
* 3 tablespoon of oil
* 1/2 cup of vinegar
* 3 tablespoons of patis (fish sauce)
* 2 cups of stock
* 1 cup of pig blood (frozen)
* 4 long green peppers
* 2 teaspoons of sugar
* 1 teaspoon of salt
* 1/2 teaspoon of black pepper

Procedure

First, simmer the pork for 30 minutes in a pot and remove the scum that rises the surface. Keep the stock. In a casserole, heat the oil and saute the garlic and onion, then, add the pork, pork liver, laurel leaves, patis (fish sauce), salt and pepper, saute for 5 minutes. Add in the vinegar and bring up to a boil without stirring. Lower the heat and let it simmer uncovered until the liquid evaporate. Add the stock and allow again to simmer for 5 minutes, then add the blood, sugar and long green peppers. Cook for 10 minutes until the consistency thickens with consistent stirring. Serve hot with puto or rice.
http://en.wikipilipinas.org/index.php?ti…
YYF***************************

A generic history is that all cultures, being poor or living in austere conditions, use as much as an animal as possible. For example, there are blood sausages found from Britain to Korea. Some cultures prohibit eating blood due to religious reasons, but for the enlightened cultures that are rational, using blood in cooking is very common.

When nutrition and survival is at risk, it makes sense to use it all.