Filipino Foods And Recipes

People of the Philippines loves to eat. Cooking style and ingredients included with it have upgraded over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. This kind of influence from other countries resulted to many delectable and delicious Filipino recipes.

Like other countries in Asia, Philippines is a heavy rice eating country. Rice is always served steamed during meals. Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or 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.

* Adobo or Inadobo – 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 chicken adobo.

* Binagoongan or With Bagoong – 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.

* Guinataan/sa Gata – cooked with coconut milk. Often times, it includes chili as well. Perfect example for this kind of cooking is the famous Bicol express.

* Guisa/Guisado/Ginisa” or “Gisado” – saut?ed with garlic, onions and/or tomatoes.

The most common and easiest Filipino cooking style.

Above cooking terms are some of the many terms Philippine people use to describe their way of cooking. Although there are so many kinds, types and processes, one thing is common in the way Filipino cooks foods, Filipino do cook with heart. Meaning, all the dish being prepared are absolutely done with quality taste and finest ingredients as well.

 

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