Philippine Cuisine: History
The Philippine Islands became a Spanish colony during the 16th century; they were ceded to the US in 1898 following the Spanish-American War which then led to the Philippine-American War with the result that the Philippines then became a US colony.
In 1935 the Philippines became a self-governing commonwealth in preparation for full independence. Manuel Quezon was elected president and...[More]
Philippine Cuisine: The Basics
Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Austronesian/Malay origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Dishes range from the very...[More]
Philippine Cuisine: Common Ingredients
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals. Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages. Rice is often enjoyed with the sauce or broth from the main...[More]
Philippine Cuisine: Cooking Methods
The Filipino/Tagalog words for popular cooking methods and terms are listed below:
- "Adobo/Inadobo" - cooked in vinegar, oil, garlic and soy sauce. It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani (peanut adobo). The latter is done more for snacks, while the former is more associated with viands....
Philippine Cuisine: Characteristics
Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. Filipino palates prefer a sudden influx of flavor, although most dishes are not heavily spiced. 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.
Philippine Cuisine: Regional Specialities
The Philippine islands are home to various ethnic groups resulting in varied regional cuisines. Pinakbet with shrimp
Ilocanos from the rugged Ilocos region boast of a diet heavy in boiled or steamed vegetables and freshwater fish, but they are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. Ilocanos often season boiled vegetables...[More]