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Food in the philippine


FOOD IN THE PHILIPPINE, Countless travelers don't deem Filipino cuisine is warranting telling people back home which could be a shame because although not as trendy as that of our adjacent countries, it's nonetheless rich in both taste and background.

Why do others say Filipino cuisine is considered soulless?

Some people claim it's both bland and greasy, that it's either too oily or too sweet. Having tried authentic dishes of our Asian counterparts, we could say that the bleak contrast lies within the indisputable fact that none of our main dishes are spicy. the majority of Filipinos aren't keen on eating chili and lots of have what you'd call a "sweet tooth". We also love our pork and that we don't usually have many side dishes or dips.

Other than these differences, we relate to our neighbors in terms of our singular love for rice.

How many meals a day? Three, 5 or more?

Apart from those that believe subsistence agriculture and lives on corn and root crops, most Filipinos eat rice for breakfast, lunch, and dinner. And oh, we eat an average 5 times daily. Additionally to the three main meals, Filipinos also partake during a second breakfast or Segundo Almuerzo at around 10 am and merienda or afternoon snack at around 3 pm. and so there's also that thing called a midnight snack.

Facing into the olden times of Filipino Gastronomy

Hence then, what shaped Filipino cuisine into what it is today? Historically, the Philippines were colonized for hundreds of years. We learned various cooking methods and routines from those colonizers. Nonetheless, most ingredients in these foreign dishes were either unavailable locally or are simply too expensive. Being naturally adaptive and resourceful, Filipinos utilized the new cooking, preparation, and preserving methods but made use of local ingredients.

From our Chinese ancestors, we inherited noodles and dumplings. We now possess a variety of pancit (noodle) dishes such as sotanghon, pancit Malabon, miswa, miki, mami, and bihon. We also have siomai (dumplings),_siopao (steamed pork buns), lumpia ( fried spring rolls), and hopia (mung bean cake), arroz caldo (congee), and fried rice. All Chinese influenced yet very Filipino.

Then the Spaniards came and brought Spanish-Mexican cooking and their love for spices and condiments like peppercorn, bay leaf, garlic as well as soy sauce and vinegar. Their influence was huge in this historians' claim that 80% of Filipino Cuisine springs from Spanish dishes. You can see this in popular Filipino dishes like adobo, Arroz a La Valenciana, Caldereta, Escabeche, and lots more.

From the Americans, we got the habit of eating food fast and on the go. Nowadays, you would see the fast-food chain in every corner and Food Park is a steadily growing trend.

Now you understand that food in the Philippine "Filipino cuisine" is a melange of Chinese, Spanish, and American influences. It can't be conveniently pigeonholed into one identity or flavor like that of Vietnamese or Thai cuisine. But does that make it less distinct? No. To receive a proper introduction to Filipino cuisine, one must get an invite into someone's home or spend enough time here to know where to go to get that authentic Filipino cooking. Below is an overview of specialty or regional dishes and where to seek out them.

Ilocos Region
Ilocanos are fond of vegetables and this is apparent in their claim to culinary fame in the form of pinakbet, a vegetable dish consisting of squash, okra, bitter melon, eggplant, tomatoes, and string beans and usually cooked with fermented fish paste or bagoong.

They are likewise famous for bagnet (deep-fried pork), Vigan longanisa (sausage), and dinengdeng (a vegetable dish with bagoong and grilled fish).

As a local, we have observed that restaurants serving Filipino food tend to be on the expensive side. Unless you are eating in some carinderia or open-air stalls (PHP50 to PHP80), expect to ante up on average 150PHP to PHP300 for each dish and between PHP600 to PHP800 for beef or pork dishes like crispy pata or caldereta in fancier restaurants. This is true in most urban cities. Your best bet is to befriend a local and say something like "where to try this dish or that" and more than likely, you'll get an invite to connect them for lunch or dinner

Bicol Region
Bicolano,  the cuisine is so unique in that they are fond of coconut milk and chile. If you find yourself here, you must try their laing or pinangat. It is a vegetable dish prepared with dried taro (gabi leaves), shrimp paste, coconut milk, and chili peppers.

Bicol Express has become synonymous with the region too. It's constructed out of pork, shrimp paste, and of course the requisite chili peppers and coconut milk. Kinunot is also unique to this region which is flaked fish in coconut milk. However, most dishes use stingray fish so most environmentalists stay away from this dish.

Bulakeños are known for their slow cooking method, often taking advantage of what is captured in the river or brought from the vast farmlands. When you're here, don't lose out on nilasing na hipon (fried shrimp marinated in alcohol), aligasin at dumuko sa tuba (seafood dish cooked with coconut wine), alimango sa misua (crab in thin salted noodles), batute (deep-fried stuffed frog), and adobong palaka (stewed frog in soy sauce, vinegar).

Bulacan also, concentrate on meat dishes such as estofado (stewed pork leg), chicken relleno and galantina (stuffed chicken rolls), kare-kare (simmered tripe and oxtail with vegetables and peanut-based sauce), and asado or pot roast.

Pampanga is every foodie's dream destination, especially for meat lovers. it's not strange for people to drive hours from Manila on a weekend to enjoys some gastronomic afternoon.

You can do an equivalent and feast on sisig (chopped pig's head and liver seasoned with calamansi and pepper). For the record, celebrity chef Anthony Bourdain said it'll "win the hearts and minds of the universe". it's best paired with an ice-cold beer.

While you're at it, try some exotic dishes like batute tugak (stuffed frog) or camaru (crickets). Also, get your hands on pindang kalabaw (carabao meat jerky), buro (fermented rice with fish or shrimp), bringhe (paella), and a jar of taba ng talangka (crab roe or fat).

Cordillera Administrative Region
Food in the Philippine, the Cordillera Mountains is home to the ethnic tribe of Igorots. Besides their colorful beliefs and cultures, their local cuisine borders on interesting and flavorful to downright controversial.

The pinikpikan, for example, has been in the news because it involves a formal procedure of repeatedly beating a live chicken with a stick before cooking. This practice is believed to make the fowl more flavourful. It's cruel but it doesn't make this chicken dish less popular. You may also help yourself to kini-ing (smoked or sun-dried pork), sabeng or tengba (soup made from powdered rice, freshwater crab and table salt).

The exceedingly urbanized metropolis of Iloilo is home to delectable soups of Pancit Molo (Chinese noodle soup of pork, chicken, or prawn dumplings) and La Paz batchoy (miki noodle soup with pig innards, pork cracklings, and chicken stock). it's also well-known for the delightful lumpiang ubod (vegetable eggrolls stuffed with strips of palm heart sauteed in shrimp or pork).

Bacolod in the meantime is renowned for chicken binakol (chicken soup dish with coconut and juice) and barbecued chicken. Cebu is lauded for its scrumptious Lechon (roasted pig).

The dishes in this province is generally influenced by the Malays and being primarily Muslim, pork dishes are a rarity.

Zamboanga is where you can enjoy a stick of satti ( spicy grilled beef or chicken) while Lanao del Norte and Lanao del Sur offer rendang (caramelized beef curry), a cup of tea which originated from Minangkabau people of Indonesia. Chicken pyanggang (black coconut chicken) and tiyula itum (burnt coconut beef soup) are equally traditional Tausug fares.

Customary Beverages
Food in the Philippine, for drinks that are considered just one of its kind to this country, there are a few that are worth a mention.

Sago't gulaman is a cooling potion made of brown sugar, tapioca pearls, and seaweed gelatine while taho is often consumed in the morning. It is a tofu drink with caramelized sugar and sago pearl. Both of these beverages are generally sold in the street.

Food in the Philippine, for hot beverages, kapeng barako in Batangas is reasonably popular. Its coffee brewed from Liberica beans and has a potent aroma and distinguishing flavor. Salabat or ginger tea is also very comforting during colder months.

For a bit stronger, we have tuba and lambanog (coconut wine), basi (sugarcane wine), and tapuy (rice wine) from the Cordillera.

Can you become skilled at cooking Filipino dishes?

Food in the Philippine, Not so bland after all, right? Unfortunately, the cookery program geared en route for tourists is fairly unheard of in this motherland. There are numerals of culinary school for those running or working in the food and beverage business or those who are aiming to get a certificate or diploma but none for transient tourists just trying to discover a dish or two. If you ask around, you'll be advised to get a cookbook or look up YouTube tutorials.

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