![]() ![]() Ilocano: Heavy on fresh vegetables and seafood, they are most known for pinakbet or dinengdeng (vegetable dish with minced pork or fish paste), but are also known for rather obscure exotica like weaver ant larvae ( abuos) and "jumping salad" made from tiny live shrimp.The most prominent of Filipino cuisines are Tagalog, Visayan, Ilocano, Kapampangan, Bicol, Moro and Filipino-Chinese (and derivatives), but other regions and ethnic groups also have their own dishes, often unknown to visitors. In coastal areas, fish and many sorts of seafood are usually served and eaten.įilipino cuisine varies a lot by region, by province, by island, and ethnic group, and while you can get around with the usual Filipino breakfast fare and the two contenders for the Philippine national dish, adobo and sinigang, there are over hundreds of cuisines scattered throughout the archipelago. However if you visit rural areas, they use more fresh produce (vegetables, fruits, grains, etc.) and less meat and practice old Filipino medicine. Cancer and heart-related diseases are the leading causes of death here. The Filipino diet is sometimes a lot more similar to the West than the rest of the East, with Filipinos eating fewer fruits and vegetables, more oil, meat and sugar than people in neighboring nations many Filipinos aren't health-conscious. While you're visiting the Philippines is the best time to cheat on your diet and eat to your heart's content. They spend most of their money on food, and a Filipino teenager might at least enter a fast food chain two or three times a week, during fiestas in a city, town, barangay, purok or subdivision Filipinos would have big parties and it would last from noon to midnight when some of the people would end up being drunk, you can ask if you can join a fiesta in a home and some might welcome you as this is a tradition. The word diet is non-existent in the vocabulary of Filipinos or has never existed, as mentioned before they are laid-back people, they love to eat as much as they can as if there is no tomorrow. Single servings of rice are readily available at fast food restaurants or eateries. Uncooked rice usually comes in 50 kilograms (110 lb) sacks but can be bought by the kilogram at the wet market or at neighborhood rice dealers. Some areas in the Visayas prefer corn but elsewhere Filipinos would generally have rice for breakfast, lunch and dinner. Carinderias serve food cooked earlier and it may not always be the safest of options.Īs with the rest of Southeast Asia, rice is the staple food of the Philippines. ![]() To experience how the Filipinos eat in a budget way, carinderias (eateries) and turo-turo (literally "point-point", which actually means you point at the food you want to eat in the buffet table) are some of the options. ![]() Eating with hands in public is not uncommon but can be considered rude if you're at a mid-range or upscale restaurant. Almost all Filipinos in the urban areas though use spoons, forks and knives. Wash your hands clean before attempting this to avoid illnesses. They would often say that kamayan makes food taste better. Some Filipinos who were born and raised in rural provinces still eat with their hands, mostly at their homes during mealtimes. Nilasing - Cooked in alcoholic beverage, from lasing meaning drunk.Tapa/tinapa - Dried or smoked, tinapa usually is dried fish while tapa usually refers to "beef tapa".Adobo/inadobo - Cooked/marinated in soy sauce and vinegar.With over 7,500 islands, the cuisine of the Philippines is rather a mish-mash of hundreds of local, regional, and ethnic cuisines, and without any qualifiers, you would often think of ubiquitous dishes such as adobo, sinigang, lechon, and Filipino-Chinese dishes. Painstaking preparation and prolonged cooking time is also a characteristic of most Filipino dishes, and when done properly is often what brings out the flavor of the food, as opposed to a healthy dose of spices. It is just that instead of spices, Filipino food depends more on garlic, onions and ginger to add flavor to dishes. Though its cuisine is not as renowned as many of its neighbours, such as that of Thailand and Vietnam, Filipino cooking is nonetheless distinct in that it is possibly the least spicy of all South East Asian cuisines.ĭon't make the mistake of thinking that Filipino food is bland, though. Some ingredients of the Mexican cuisine, such as corn, tomato and chili, have also found their way to the Philippines. Filipino cuisine has developed from the different cultures that shaped its history it is like other Southeast Asian cuisines but with heavy Spanish influence.
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