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Philippine cuisine
has evolved over several centuries from its Malay roots, while
influenced by Arab, Indian,Chinese, Japanese, Spanish and
American cuisines.
Filipinos traditionally eat
three main meals a day - almusál (breakfast),
tanghalían (lunch), and hapúnan (dinner) plus an
afternoon snack called meriénda (another variant is
minandál).
Dishes range from a simple
meal of fried fish and rice to rich paellas and
cocidos. Popular dishes include lechón (whole roasted
pig), longanisa (native sausage), tapa (beef
jerky), 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 (chicken cooked in
tomato sauce and 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), lumpia
(fresh or fried spring rolls) and chopsuey.
Here are some
favorite Filipino
recipes:
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