Filipino Food

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. The staple of Filipinos is fish and rice. Traditional cooking methods are mostly limited to boiled (soups) and grilled (referred to as ihaw-ihaw).

A conventional Filipino breakfast might include pan de sal (bread), kesong puti (white cheese), champorado (chocolate rice porridge), sinangag (fried garlic rice), meat, such as tapa, longganisa, tocino, karne norte, or fish, such as daing na bangus, meaning salted and dried milkfish; or eggs, or itlog na pula (salted duck eggs).

nothing beats pandesal and kapeng barako

During festivals, Filipino women group together and set up more sophisticated dishes. Tables are often weighed down by pricey and labor-intensive treats requiring hours of preparation. The Lechón, a whole roasted suckling pig, takes centerstage. Other dishes include hamonado (honey-cured beef, pork, or chicken), relleno (stuffed chicken or milkfish), mechado, afritada, kaldereta, pochero, paella, arroz valenciana, morcon, and pancit canton. The table may also have a range of sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes (ice cream), and gulaman (jello).

Lechon Baboy

Filipinos serve a wide variety of desserts and snacks. A Filipino cookbook includes several rice-based deserts. One famous dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There is also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well-known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin is a three-layered tri-colored delicacy made with rice flour, purple yam, and coconut milk with its gelatinous appearance.

At home, usually, several of these dishes are cooked daily by many Filipino households. One widely cooked dish is adobo, pork or chicken (occasionally beef) stewed or braised in a sauce made from soy sauce, vinegar, garlic, and peppercorns. It can also be prepared “dry” by cooking out the liquid and concentrating the flavor.

Philippine food has evolved, dating back to a number of centuries, from its Malay roots to a cookery predominantly Spanish, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also been influenced by cuisines of the Arabs, Indians, Chinese, Japanese, and Americans.

The following are some of the recommended sites for popular Filipino foods:
http://www.filipino-food-lovers.com/
http://www.lutongbahay.com/
http://www.kusina.ph/

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