DISCOVER PHILIPPINES CUISINE

THE PHILIPPINE CUISINE

 

Filipino cuisine is array of cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups.

 

The style of food making and the food associated with it have evolved over many centuries from the Austronesian origins  which was shared with Malaysian and Indonesian cuisines to a mixed cuisine of Japanese, Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago including indigenous ingredients and the local palate.[

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Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos of Iberian origin created for fiestas.

 

Popular dishes includes the lechón, a whole roasted pig, longganisa a Philippine sausage, tapa a cured beef, torta which is  our Filipino omellete, adobo a chicken or pork braised in garlic, vinegar, oil and soy sauce, kaldereta which is a meat stewed in tomato sauce and liver paste, mechado a larded beef in soy and tomato sauce, pochero a beef and bananas in tomato sauce, afritada a chicken or beef and vegetables simmered in tomato sauce, kare-kare a oxtail and vegetables cooked in peanut sauce, pinakbet a kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste, sinigang a meat or seafood in sour broth, pancit noodles, and lumpia fresh or fried spring rolls.

 

Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where "east meets west".

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Excerpt from Philippine Cookbook, Cuisine and Culture