Filipino cuisine is often tagged as “the next big thing” in the culinary world. Drawing inspiration from many international influences, Filipino food is created to suit local tastes – resulting in an altogether fascinating cuisine.
Filipino food is a mix of Asian and Western influences transformed through local cooking techniques. Boasting proud indigenous flavors, rich traditions and eating practices unique to the country, Filipino cuisine is distinct, delicious and unlike anything you’ll have tasted elsewhere. Here are 8 things to know about Filipino cuisine.
It’s never a meal without rice
Rice (particularly white rice), is considered the ultimate staple in Filipino food. It is present in every household and is more than likely part of every Filipino’s meal – breakfast, lunch and dinner. Because of its plain, starchy flavor, it pairs well with a lot of salty and sour local dishes. Filipinos love rice so much that they would consume it whether it’s traditionally cooked white rice (kanin), burnt rice (tutong), left-over rice (bahaw) or fried rice (sinangag). Restaurants and fast food chains catering to Filipinos based out of the country make sure that rice is always part of their menu. Sarap.
Although rice complements any Filipino dish, dipping sauces (served on the side) make your munch extra flavorful. The most common dipping sauces are soy sauce and calamansi (mixed together), fish sauce (patis), and spiced vinegar. Fried fish is especially more satisfying with one of these on the side. Sometimes, it’s the sauce that completes the dish: For instance, Kare-kare (peanut-based beef stew) is always paired with bagoong (shrimp paste). Most importantly, there are no rules for creating dipping sauces and no one way to mix them. Most Filipinos would claim they can’t eat without their favorite sawsawan (dipping sauce).
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Duck embryos are a delicacy
You’ve probably come across the notorious balut on an episode of Fear Factor (which would make many Filipinos scratch their heads – it’s delicious). This hard-boiled duck embryo, usually between two to three weeks old, makes for a tasty snack. Depending on its incubation period, the partially developed duck embryo may have features such as the beak, eye socket, or feathers. It’s best served warm and enjoyed with a dash of rock salt or vinegar. While it may look vile to those with weaker constitutions, it’s considered a healthy addition to your diet as it’s loaded with protein and calcium.
And so are the ‘extra’ parts of animals
In addition to the infamous balut, foreigners are often surprised to learn that locals include ‘unconventional’ animal parts in their cooking. That’s because Filipinos are a resourceful bunch, making sure that nothing goes to waste. There are recipes for almost every part of animal anatomy: Pig’s leg is cooked into the well-loved Filipino dish called Crispy Pata, while its head becomes tasty appetizers like sisig or dinakdakan. Chicken intestines are barbecued and sold on the streets as isaw. Even pig blood is the main ingredient in dinuguan, a bloody delicious stew.
Pork is king
In the Philippines it’s rare to find purely-vegetable dishes, whether in households or local restaurants. Even if you order chop suey or pinakbet, these mixed vegetable dishes will often have pork in the mix. Filipinos are meat lovers through and through. Nowhere is this more apparent than in Cebu’s famous lechon, roast suckling pig with crispy skin that people travel far and wide to taste. You’ll also come across different variations of classic dishes with a piggy twist, such as pork sinigang, pork sisig, and the country’s national dish – adobo.
Filipino food draws inspiration from multiple cultures
Filipino cuisine is very complex, heavily influenced by the country’s former colonizers and its neighboring Asian countries. Because of this, Filipino food has been shaped by the Chinese, Spaniards, Indians, Japanese, and a whole plethora of Western influences. For instance, the country’s pancit (noodles) and lumpia (spring rolls) were influenced by early Chinese settlers in Manila, taking on a very Filipino life of their own. Additionally, the Filipino-favorite dessert halo-halo was introduced by the Japanese! Apart from these strong cultural influences, the preparation of Filipino dishes vary per region and there’s at least one known specialty per locality.
Filipinos can’t call it a day without having merienda!
Since rice is the country’s staple meal (which is very easy to digest), Filipinos often find themselves hungry two-to-three hours after eating. People often have snacks (merienda) in the late morning, and another in the afternoon. Popular Filipino snacks can be pretty much anything (pastries, rice cakes called kakanin, fried bananas, pancit) as long as it does not constitute white rice (which gives you a lot of options!). The merienda tradition dates back to the Spanish era, when locals living in rural areas had breakfast as early as 4 a.m. to work in the fields and needed to grab a bite in-between meals.
You eat with your hands and never let the food wait
While it’s uncommon to see people eating with their hands in the West, in the Philippines it’s tradition. Kamayan, which is the act of eating food with your hands, is viewed by Filipinos as the best way to enjoy a meal – your digits are dextrous enough to scoop and mix all the flavors, after all. But if you don’t feel like using your hands, you can also eat food Filipino-style – no knives and only a fork and spoon. Another customary tradition among Filipinos is to never let the food wait. Here, meal time is a sacred ritual and so everyone (especially families) must eat together and share everything that’s laid out on the table.
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Read Next
Greetings, fellow enthusiasts of culinary delights! As someone deeply immersed in the world of global cuisines, I bring a wealth of firsthand expertise and a passion for exploring the intricacies of diverse culinary traditions. From studying traditional cooking techniques to savoring exotic delicacies, my journey has been a tapestry of flavors and textures.
Now, let's delve into the captivating realm of Filipino cuisine, often hailed as "the next big thing" in the culinary world. This unique culinary landscape draws inspiration from a myriad of international influences, resulting in a fascinating blend of Asian and Western flavors transformed through local cooking techniques. Here are some key concepts elucidated in the article:
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Rice as the Ultimate Staple: In Filipino cuisine, rice, particularly white rice, is considered the quintessential staple. It accompanies every meal, be it breakfast, lunch, or dinner. The plain, starchy flavor of rice complements the salty and sour notes of many local dishes. Varieties of rice, including burnt rice (tutong), left-over rice (bahaw), and fried rice (sinangag), find a place in Filipino households.
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Dipping Sauces for Flavor Enhancement: Filipino meals are often accompanied by dipping sauces, adding extra flavor to the dining experience. Common sauces include a mix of soy sauce and calamansi, fish sauce (patis), and spiced vinegar. These sauces enhance the taste of various dishes, with some, like Kare-kare, being specifically paired with shrimp paste (bagoong).
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Balut – A Unique Delicacy: Balut, a hard-boiled duck embryo, is a delicacy in Filipino cuisine. Despite its appearance, which may be off-putting to some, balut is considered a tasty snack, best enjoyed with rock salt or vinegar. It is rich in protein and calcium, making it a healthy addition to the diet.
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Utilization of Unconventional Animal Parts: Filipinos are known for their resourcefulness, using almost every part of an animal in their cooking. From pig's leg transformed into Crispy Pata to chicken intestines barbecued as isaw, unconventional animal parts are incorporated into various dishes, showcasing the country's commitment to minimizing waste.
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Pork Dominance: Pork holds a prominent place in Filipino cuisine, and the country is a haven for meat lovers. Classic dishes like lechon, pork sinigang, pork sisig, and the national dish, adobo, all feature pork in various forms.
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Culinary Diversity and Cultural Influences: Filipino cuisine is a reflection of the country's rich history and diverse cultural influences. Shaped by Chinese, Spanish, Indian, Japanese, and Western influences, Filipino dishes such as pancit and lumpia have evolved into unique local favorites. Regional specialties add further depth to the culinary landscape.
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Merienda Tradition: Due to the prevalence of rice as a staple, Filipinos often experience hunger a few hours after meals. This has led to the tradition of merienda, where snacks are consumed in the late morning and afternoon. These snacks can range from pastries to rice cakes, providing a variety of options.
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Eating Customs – Kamayan and Meal Time Rituals: Filipinos have a tradition of eating with their hands, known as Kamayan, viewing it as the best way to enjoy a meal. Alternatively, Filipino-style eating involves using only a fork and spoon. Additionally, mealtime is considered a sacred ritual, emphasizing the importance of eating together and sharing everything laid out on the table.
In conclusion, Filipino cuisine is a delightful tapestry of flavors, blending indigenous ingredients with a diverse range of cultural influences. Its distinctiveness, rich traditions, and the use of unique culinary practices make it a truly unparalleled culinary experience.
