1.Sinigang Cooking with water and adding a sour agent from fruit or vegetable. May be meat, fish or fowl. 2.Inasnan Food preserved with salt. May be broiled and can be meat, fish or vegetables. 3.Pinaksiw Cooking fish with vinegar, just a … Continue reading
Traditional Filipino food consists of the foods, preparation methods(cooking 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.
Traditional Filipino food is distinguished by its bold combination of sweet, sour and salty flavors, and in general most dishes are not heavily spiced. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino palates prefer a sudden influx of flavor. Traditional Filipino food is often delivered in a single presentation, giving the participant a simultaneous visual feast, aromatic bouquet, and gustatory delight.
Counterpoint is a feature in Philippine cuisine. This normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations. Examples include:champorabo (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish);dinuguan (a savory stew made of pig’s blood and innards), paired with puto (sweet, steamed rice cakes); unripe fruits such as mangos (which are only slightly sweet but very sour), are eaten dipped in salt; the use of cheese (which is salty) in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring.
Although the present cooking methods seem complex with varied influences from the Chinese, the Malay, the Spanish and from other foreign settlers of the Philippines, Philipino cooking methods are still distinct and simple.
People of the Philippines loves to eat. The style of cooking and the foods included with it have evolved over many years from its random origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. This influences resulted into many delicious Filipino recipes.
Like other countries in Asia, Philippines is a heavy rice eating country. It is most often steamed and served during meals. If there is any leftover rice, it was often fried along side with garlic. It is commonly called as sinangag which is really great for breakfast along with cured meat, egg and sausages. In some regions, rice is combined with salt, condensed milk, cocoa, or coffee.
Filipinos do have many terms prior to their cooking style. Below are some of the most popular ones.
1). Adobo or Inadobo are dishes mainly cooked in vinegar, oil, garlic and soy sauce. It could also refer to just roasting on a wok, with light oil, garlic and salt. The most famous form or example of it is the adobong manok or chicken adobo.
2). Binagoongan or With Bagoong are cooked with fermented fish paste bagoong. Bagoong have strong odors which may be offensive to those unaccustomed to them. But this is what I can tell, bagoong taste really good and is good much with green mangoes as well. A popular dish for this kind of cooking is the binagoongang baboy.
3). Guinataan/sa Gata recipes are cooked with coconut milk. Often times, it includes chili as well. Perfect example for this kind of cooking is the famous Bicol express.
4). Guisa/Guisado/Ginisa” or “Gisado” are dishes sauted with garlic, onions and/or tomatoes. The most common and easiest Filipino cooking style. Most common cooking for vegetable dishes.
Above cooking terms are just few of the many terms Filipinos have in terms of cooking. Although there are so many kinds, types and processes, one thing is common in the way people of the Philippines cooks foods, Filipino do cook with heart. Meaning, all the dish being prepared are absolutely done with quality taste and finest ingredients as well.
Filipino Cooking and recipes.. 