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...
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