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PHILIPPINE CUISINE
Philippine cuisine, evolved for centuries. Its influences are Chinese, Malay, Spanish, and to a certain extent American and Indian culture and they combine into a unique, multicultural hotpot. Dishes range from a simple meal of fish and rice to rich paellas and cocidos.Popular dishes include lechon (whole roasted pig), Longanisa (native sausage), Tortas (egg wraps), Pan de sal (bread rolls), Adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar), Kalderetang Kambing (rich goat stew), Kare-kare (ox tail, beef chunks and/or tripe cooked in peanut sauce), Sinigang (tom yam-like dish), Pancit (stir-fried noodles), Lumpia (fresh or fried spring rolls) and Halo-halo (a cold mixed fruit dessert).
When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The "comida China" (Chinese food) includes arroz caldo (rice and chicken gruel), and morisqueta tostada (fried rice). When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed.
Filipino foods also find their influence/origins in French, Italian, Middle Eastern, Japanese, Thai and Vietnamese cuisines. Culinary procedures from China, Spain, Mexico and United States integrated into cuisine practices as well.
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