Native Filipino Dishes: A Taste of Filipino Culture
Filipino Cuisine: A Story of the Colorful Filipino Culture
Consisting of more than 7,000 interconnected islands, the Philippine archipelago has a very rich and diverse culture. As seen primarily in the Philippine traditions of fiesta, the unusual mode of transportation in the country such as the "Jeepney" and the "Kalesa" as well as the other glaring influences brought about by the occupations of Spain, United States and Japan.
Moreover, the Philippines which is located at the heart of Southeast Asia is the center of trade and industry in the region during the pre-Spanish period. Traders from nearby countries often do business in Philippine territories, in the process adding influences to the Philippine's colorful and storied culture.
Evidently, such colorful culture is very much profound in the Filipino cuisine -- a combination of Hispanic, Chinese, American, and other Asian influences molded into the unique Filipino style of cooking.
What Makes Filipino Food Different?
The Filipino population is made up of different ethnic groups that were bred into different subcultures. Different tongues so to speak. Filipino food offers variety as it caters to the diverse and distinct eating needs not just of the Filipino people but as well as foreigners from different country. Sometimes spicy, sometimes sour, sometimes salty -- Filipino food is just pretty much out-of-the-box!
Want to learn more about the Philippines and its diverse culture? - Then you might want to check some of these stuff
The Amazing Adobo
Adobo is on of the most popular dishes -- if not the most popular dish in the Philippines. The term "adobo" comes from the Spanish marinade and seasoning. Nevertheless, the Filipino "adobo" the food itself and the cooking process is different and distinct from its Spanish origin. Needless to say, the cooking process is purely Filipino and so as its taste.
Adobo has two variations; the pork and chicken adobo, although in some occasions a combination of the pork and chicken adobo is served. Basically, the main ingredient of an adobo is the marinated cuts of pork and chicken. These choice cuts are marinated in a mixture of soy sauce, vinegar, salt, sugar and sometimes with sweet/colorless soft drinks such as Sprite or 7 Up -- pretty weird eh? Genuinely amazing!
How to Cook Adobo? - The American yet Filipino way of things
Sizzling Hot Bicol Express
Also known as "Sinilihan" (coming from the root word "sili" meaning chili/bell pepper), Bicol express is a native Filipino dish originating from Bicol -- located in the southeastern part of the Luzon islands.
Bicol express is made up basically of pork strips cooked with coconut milk and cream and spiced up with chili pepper -- a ton of chili pepper! To say the least, Bicol express is very, very spicy and very, very creamy. Some variations of the Bicol express include onion leaves and ginger just to add to the chili express.
How to Cook Bicol Express by Panlasang Pinoy
Apart from the colorful food, Filipinos are known for their sometimes out of control yet merry celebrations. Filipino fiestas are wild but religious at the same time -- a not so perfect paradigm.
Satisfying our thirst for blood (insert evil laugh)!
Dinuguan is a Filipino savory stew made up primarily of blood and pork meat usually intestines, organs, liver, heart and stomach -- internal parts of a pig which typical Americans probably won't eat. Well, Filipinos are mild eaters, really!
Dinuguan comes from the tagalog word "dugo" meaning blood and that says it all. Dinuguan is best served with the "puto" -- a native Philippine rice cake, although quite alarming to a certain extent for most people especially people from western counties, the aroma and the distinct flavor of the dinuguan makes it one of the all-time favorites in the Philippines.
Dinuguan is for the adventurous folks out there always game for thrill and excitement. I guess personality has something to do with our eating habits.
Dinuguan Recipe by KainangPinoy
The Filipino Steak!
Bistek Tagalog or simply bistek is a native Filipino dish made up of sirloin beef strips and onions marinated in a mixture of calamansi juice, soy sauce and laurel leaves. Bistek is different from the usual American style steak due to its savor and distinct Filipino aroma. Bistek is quite creamy compared to the dry American steak.
Just like most Filipino dishes/viand, bistek is served with cooked rice.
Bistek Tagalog by Panlasang Pinoy
Filipino Food at its Finest
Sinigang is a native Philippine stew best known for its extremely sour taste. Sinigang can be of pork, milk fish, shrimp or even beef. Nonetheless, both sinigang variations are tamarind based in order to assure the classic sourness of this Filipino favorite. Moreover, other regional sinigang dishes make use of guava, raw mango, calamansi or even commercial sinigang mix which is quite popular in the Philippines.
Despite the common belief of most Filipinos (even foreigners) that adobo is the undisputed national dish of the Philippines, some food historians argue citing that the popularity and the perfect match of the sinigang to the country's humid temperature should be given consideration.
Proud to be Pinoy!
Sinigang by Foodtrip28
Kare-Kare is another Filipino style stew made from peanut sauce, vegetables, meat ( can either pork, beef or even goat meat) and served with fish paste and rice. Kare-Kare is one of the most unique and delicious pure Filipino dishes, originating from the province of Pampanga even before the Spanish occupation.