From Wiki:
Philippine cuisine consists of the foods, preparation methods and eating customs found in the
Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Filipinos traditionally eat three main meals a day -
agahan or
almusal (breakfast),
tanghalían (lunch), and
hapunan (dinner) plus an afternoon snack called
meriénda (another variant is
minandál or
minindál). Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate
paellas and
cocidos created for fiestas.
Popular dishes include
lechón (whole roasted pig),
longganisa (Philippine sausage),
tapa (cured beef),
torta (omelette),
adobo (chicken and/or pork
braised in garlic,
soy sauce, and vinegar or cooked until dry),
kaldereta (goat in tomato stew),
mechado (beef or pork cooked in tomato sauce),
pochero (beef in bananas and tomato sauce),
afritada (pork or beef simmered in a tomato sauce with vegetables),
kare-kare (
oxtail and vegetables cooked in
peanut sauce),
crispy pata (deep-fried pig's leg),
hamonado (pork sweetened in pineapple sauce),
sinigang (pork, fish, or shrimp in
tamarind stew),
pancit (stir-fried noodles), and
lumpia (fresh or fried spring rolls).
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