How Vegetables are Cut Up in Filipino Cooking

recipes, “sinigang” recipes, and vegetable omelets, among others.

Diced cutting is used for quick-cooking native recipes using tough vegetables like potatoes, sweet potatoes, carrots, tubers, and some fruits used for salads. Diced pieces in native dishes often measure a fourth to a third inch square. Dicing, along with shredding and julienne cutting, is used in stuffing rolls and omelets.

Minced vegetables are cut much smaller than diced ones. Mincing is often done with vegetable spices to better bring out their flavors and better supplement a native recipe. Vegetables in native dishes often requiring mincing are garlic and ginger. Mincing in Philippine culinary often means crushing the vegetable first before cutting it in small pieces.

Chopping is often required in cooking most vegetable native recipes. Chopped vegetables are usually onions, string beans, some “pechay” and cabbage recipes, carrots, apples, onion leaves, celery, among others found in native dishes.

Chunked vegetables are for native recipes with potatoes, radish, carrots, and other tough vegetables. They are used for prolonged cooking of native dishes.

Vegetables ought to be cut as specified or required in a particular native recipe. Vegetable cutting styles contribute much to the precise cooking of native dishes.