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 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 simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), pochero (beef in bananas and tomato sauce), afritada (chicken or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). The History and Influences of Philippine Cuisine
Malayo-Polynesians during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. This ranged from the usual livestock such as kalabaw (water buffaloes), baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood. In a few places, the broad range of their diet extended to monitor lizards,snakes and locusts. Stir-Fried Filipino Vegetables
Filipinos have been cultivating rice since 3200 BC when Austronesian ancestors from the southern China Yunnan Plateau and Taiwan settled in what is now the Philippines. They brought with them rice cultivation and a lot of other various traditions that are used in forms today.Trade with...