Philippine cuisine

The Philippines is a country formed of many islands, big and small. It is no wonder varied influences from surrounding countries reached the islands and seeped into the tradition; then all combined to form the rich Filipino culture. The earlier Philippine cuisine has originated from Malayo-Polynesian and it gradually evolved when other Asian cultural influences mixed in. The western culture was injected strongly when the Spaniards discovered the Philippines in the 15th century.

Cooking styles and names for many Filipino dishes are mostly acquired from the Spanish and the Chinese, such as: lechon (whole roasted pig) and siomai (steamed dimsum). The Americans introduced the fastfood favorites in the country; like fried chicken, spaghetti, and hamburgers. The Japanese brought sushi and sashimi dishes; and the Koreans their kimchi. Other Asian cuisines like the Thai and the Vietnamese have also made an impact. Most Filipino restaurants serve Asian dishes cooked in Filipino style. Even the Middle East’s pita sandwich called Shawarma has been adapted by Filipino food lovers

Mostly Filipino food is a combination of salty,sweet,soury and spicy foods wherein the influence of other countries has been adopted by the filipinos the rich history of the food together with the rich history of the Philippines.

Balut
The famous delicacy in the philippines usually eaten by night filipino locals will dare you to eat at least once. It’s a cooked premature duck egg formed to stage of having feathers and the bones are still soft you can eat it in whole with a little bit of salt and vinegar.
Filipino believes that it’s a aphrodisiac for men and give them masculinity and for stronger bones.

Bibingka
Is a rice cake made of rice flour, coconut milk,water, salted egg, brown sugar and topped it with grated coconut. Filipino usually sell this from September to December because of the long christmas season in the Philippines.

Puto Bumbong
is a purple colored delicacy made of steamed sticky glutenous rice inserted in a small bamboo tubes smoked until it’s cooked. This is also seen during the christmas season.

Bulalo
Is a beef shank soup with bone marrow still inside the bone. One of filipino all time favorite and is famously found in Tagaytay City Cavite and Sto Tomas Batangas.

Chicharon
Made of fried pork skin and sometimes made from chicken skin, pork entrails, fish skin and etc. Usually served as appetizer and good combination with a cold beer.

Crispy Pata
Deep fried pig trotters or knuckes served with soy-vinegar dip.

Daing na Bangus
Fried Milkfish marinated in garlic, soy sauce,vinegar, salt and pepper and perfectly fried into perfection.

Fried Frog Legs
Deep fried frog legs is one of the exotic food in the philippines cooked like fried chicken and taste like chicken also.

Ginataang Kuhol
Kuhol in english is escargot a delicous shell delicacy in luzon Philippines cooked with coconut milk, green chili and spices.

Halo-Halo
meaning “mix together” is a popular Filipino dessert with mixtures of shaved ice, evporated milk, sweet beans, jello and fruits. it is served in a tall glass or bowl topped with purple yam, leche flan and ice cream.

Inihaw na Pusit
Grilled and stuffed squid with tomotoes, onions, salt, pepper and grilled into perfection.

Kare Kare
Philippine stew and made from a base of stewed oxtail, pork hocks, calvesfeet, pig feet, beef stew meat or stripes with peanut based sauce.

Kwek-Kwek
Hard boiled eggs covered with orange batter and deep fried.

Laing
It’s a popular dish in Bicol Province rich in creamy, dried taro leaves and coconut milk with lots of red and green chili that’s make’s it more spicy.

Leche Flan
Creme caramel flan or caramel pudding is a custard dessert with a layer of soft caramel on top like creme brulee.

Lechon
Is a suckling pork dish a whole roasted pig cooked over charcoal. “The Best Pig ever” quoted by Chef Anthony Bourdain famous TV Chef personality and host of “No Reservations” in TLC Channel.

Manga’t Bagoong
Green Mangoes with shrimp paste sauce good as appetizer and sometimes afternoon snacks by most filipino.

Sinigang na baboy
Pork Sinigang is the most popular comfort food in the philippins. It’s a Pork boiled with water, tamarind squeezed juice as souring agent and fresh vegetables.

Sisig
Sisig in Kapampangan means “to snack on something sour” it’s composed of some parts of pig heads, ears, liver, calamansi and chili peppers and topped with sunny side up egg.

Tamilok
Popular exotic food in palawan tamilok is a kind of wood worm living in dead mangrove trees. It look like a slimmy white worm which is very eerie to eat fat and long bigger than a twelve inch ruler. Serves as a aprodisiac for our fellow palaweno’s. Try it! best served and dipped in vinegar with pepper.

Ube Halaya
Made of bolied and mashed purple yam mixed with butter and sugar. Best served with halo halo and filipino pastries.

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