Cuisine In The Philippine Cuisine

Philippine cuisine ranges from the very simple like salted fish and rice, to the elaborate paellas and cocidos (stews) created for fiestas. Most dishes are either sautéed, stewed, boiled, braised, or fried. Baked dishes are rare which is typical for a tropical cuisine. Filipino cuisine is distinguished by its pairing of sweet, sour, and salty flavors such as Champorado (a sweet cocoa rice porridge) paired with Tuyo (salted, sun-dried fish). The cuisine is often delivered all at once to the table. Filipinos traditionally eat three meals a day: agahan/almusal (breakfast) or tanhalian (lunch) which is the largest meal and hupunan (dinner), plus an afternoon snack (merienda). Two styles of cooking food in the Philippines are part of the cuisine because of their delicious taste but also because they keep well without refrigeration. The first cooking style has vinegar as a major theme to preserve food. Popular dishes such as Adobo, Paksiw, and Sinigang are based on the sour taste but more on the preserving effects of vinegar. This cooking style seems to enhance the taste of food after some time. The second cooking style has Patis which is a very salty, thin, fish or shrimp sauce as its major theme. This style focuses on amplifying the taste of…show more content…
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