The Filipino Cuisine has a humble beginnings. The early Filipinos used simple ways of cooking like broiling on an open fire, boiling and roasting. But with the frequent visit of Asian neighbors like the Indonesians, Arabs, Indians, The Malays and the Chinese who used to come to the Philippine shores to barter their goods and produce, the Filipinos were introduce to their use of spices and herbs to enhance the flavor of the food they eat. Filipino Cuisine can be best described as a mixture of the eastern and western influences it provides an array of rich flavors, color and spices which made the Filipino cuisine unique, delicious and irresistible.
Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.
Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country.
Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international styles of foods and fast food fare. The food of the Philippine Islands draws from Asian and Spanish influences. Filipino cuisine relies on native foods such as coconut, mangos and fish. Dishes often pair sweet and sour or sweet and salty flavors in striking combinations. Vinegar plays a role in many recipes, and dipping sauces accompany many dishes. The most common meals in the Philippines are breakfast, lunch, dinner and an afternoon snack or tea known as merienda.
The variety of dishes found all over the Philippines islands gives diversity and complexity to the entire nation’s cuisine. Having more than 16 regions, the cuisine has significant differences in preparing a traditional meal. In the Ilocos region, the Vegetables with rice are the basis of any meal. tomatoes, aubergine, bitter lemon, lima beans, okra and Squash are blended in a local special dish, called pinakbet. In the central Luzon region, Bulacan is the place where eels and salt-water fish are used to prepare delicious meals in coconut milk orvinegar and ginger. The best relleno and galantina (Chicken rolls specialties) are considered to be made in these regions.
The culinary center of the Filipino cuisines is considered to be Pampanga, where the original sweet and spicy sausages are prepared and where you can find savory got stews and tocino (sweet cured Pork). In the Bicol Region you will find coconut cream (gata) used in combination with chilies to create a local dish, the pinangat, and in Mindanao region you can find roasted coconut and chilies mixed with turmeric, garlic and ginger to prepare seafood. Sweets and original desserts can be found in the Cebu region, where dried mangoes and mango in caramel tarts are some of the delicates found. Part of the Filipinos’ way of life is their love for food. They love to eat, and so much of their customs revolve around frequent fiestas and family groups celebrating with large amounts of food.
Food is a very important part of Filipino lifestyle and really is the best way to learn about the extremely deep and diverse culture within the Philippines! Filipino food is very much so indicative of the history of the country. By eating a Spanish/Filipino dish you can see the large influence that colonization had on this island country, in contrast by eating the Filipino dishes of the late 1800’s you can see a reemergence of Filipino ideas, Filipino recipe, and culinary traditions after the Spanish invaders were driven into the sea. Other influences from a variety of countries can be seen appearing and disappearing from Filipino Culinary traditions as they fought for their culture and their freedom. Today we are presented with one of the most colorful of Asian food selections that display an amalgamation of cultures, but are dominantly Filipino to its deepest roots.
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