philippines cuisine

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Philippine cuisine (or Filipino cuisine) refers to the

food, preparation methods and eating customs of

the Philippines, an island archipelago nation in

south east Asia. Filipino cuisine has evolved from

its origins at the time of the Austronesian migrationin 5000 to 2500 BCE. Over the centuries, it has

been influenced by many cultures. Dishes range

from the very simple, like a meal of fried salted fish

and rice, to the elaborate paellas and "cocidos"(stews) created for fiestas.


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The Philippine Islands became a Spanish colony during the16th century; they were ceded to the US in 1898 following theSpanish-American War which then led to the Philippine-American War with the result that the Philippines then becamea US colony.

On 4 July 1946 the Republic of the Philippines attained itsindependence.

These were not the only foreign influences on Philippinecuisine, prior to the Spanish invasion and colonization, Arabtraders had paid visits to the islands bringing both trade andIslam as well as their food culture.

All in all, the Philippines has evolved a mish-mash of cookingwhich does not have a single distinctive feature. The foreigninfluences are added to by the fact that the countryis anarchipeligo with even separate cuisine in different parts of thetwo main islands of Luzon and Mindanao.


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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 dishes. In some regions, rice is mixed with salt,

condensed milk, cocoa, or coffee. Rice flour is used in

making sweets, cakes and other pastries. While rice is

the main staple food, bread is also a common staple.Fish sauce, fish paste (bagoong), shrimp paste

(alamang) and crushed ginger root (luya) are

condiments that are often added to dishes during the

cooking process or when served.


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Filipino cuisine is distinguished by its bold combinationof sweet (tamis), sour (asim), and salty (alat) flavors.Filipino palates prefer a sudden influx of flavor, althoughmost dishes are not heavily spiced. While other Asiancuisines may be known for a more subtle delivery andpresentation, Filipino cuisine is often delivered all atonce in a single presentation.

Vinegar is a common ingredient. Adobo is popular notsolely for its simplicity and ease of preparation, but alsofor its ability to be stored for days without spoiling, and

even improve in flavor with a day or two of storage.Tinapa is a smoke-cured fish while tuyo, daing, anddangit are corned, sun-dried fish popular because theycan last for weeks without spoiling, even withoutrefrigeration.


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Cooking and eating in the Philippines is traditionally an informal,communal affair which is centered around the family kitchen. Foodis served all at once rather than in courses. The traditional way ofeating is to take a bite of the main meal (especially if it is a dry foodsuch as "inihaw" or "prito") and then a mouthful of rice pressedtogether with the fingers. This practice, known as "kamayan", is

rarely seen in urban areas. However, Filipinos tend to feel the spiritof "kamayan" when eating in a natural setting during out of towntrips, beach vacations, town fiestas and so on. In urban areas, foodis eaten with flatware. Knives, forks and spoons may be set with afork and spoon most commonly selected.

Meals of the day Filipinos will eat three main meals: "agahan" or "almusal"

(breakfast), "tanghalan" (lunch), and "hapunan" (dinner) plus anafternoon snack called "merinda" (also called "minandl" or"minindl"). Snacking is normal. Dinner, while still the main meal, issmaller. Breakfast or lunch is the larger meal.


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philippines cuisine

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