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The Philippines, being an archipelago, is surrounded by different bodies of water making seafood one of the main dishes in Filipino diet. There is also a great variety of land animals such as the water buffalo (carabao) and pigs that were consumed due to the Philippine landscape.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves.
Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced.
Soy sauce (or oyster sauce), black pepper, and salt to taste are added and allowed to simmer until they evaporate. Palapa or chili pastes are also traditionally added since Muslim Filipino dishes are almost always spicy. [4] Shredded grilled fish can also be used; usually katipa (walking catfish) or dalag (common snakehead) mixed with coconut ...
A more unique example is the Kinunot na Pating, or Kinunot for short. This dish is similar to the Bicol express meal except that the pork chunks are replaced with pieces of shark bits [22] or manta ray meat. [23] [8] This changes the texture of the meal and gives the person eating the dish a more exotic experience. [8]
Balut is common street food in the Philippines, Vietnam and other localities, and is also sold in stores and malls. It is a relatively cheap source of protein and calcium. [4] Balut was introduced to the Philippines by the Chinese in 1565 [5] or around 1885 and since then, balut has been included as a traditional part of the culture. [6]
The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines. The crunchy twice-baked and sugar-coated Philippine biscocho (more properly biscocho duro), does not exist in Spanish cuisine. There are multiple claims of people who "invented" the biscocho in the Philippines, usually varying depending on the ...