National food of the Philippines
Filipino cuisine is bright and colorful, but has a number of specific features. It has formed a lot of natural, national, historical and cultural factors, each region of the Philippines you can see their culinary peculiarities.
Tropical island situation of the country and the Malay population has laid the Foundation, Filipino cuisine is without doubt a typical Asian kitchen. Main component, of course, rice . widely used tropical fruits, coconut milk, variety of seafood, spices.
Although traditionally Filipino dishes are not preferred in the European knife and fork from a plate and not in Chinese with chopsticks from the bowl, and by hand and certainly from the banana leaf . this tradition (magalski «Chaman” ) is cultivated only in some in the local restaurants.
Filipino cuisine Asian non-sharp, but three hundred years of Spanish rule had softened her considerably. Amid dishes of neighboring countries, Philippine a lot more moderate and more tolerant to the European stomach.
Catholicism, unlike widespread in the region of Islam, much less impose food taboos and restrictions, otherwise the Filipinos and the country would be unable to enjoy the main meal — Lechon — spit-roast suckling pig.
Only slightly influenced the local cuisine and Indian culinary tradition, so the taste of Filipino dishes more natural.
Chinese influence on Philippine food preferences of a lot stronger. Many dishes, now considered as Filipino have Chinese roots, for example, noodles pancit . even in the times of Jose rizal pansit was considered not quite Filipino, but the author served as a vivid metaphor of the Philippine government. More recently pansit considered a Chinese or Japanese dish, but since neither in China nor in Japan, it is not known, it is necessary, apparently, to consider him a Filipino dish, although cooking it and cashing in on it by the Chinese. Exactly the same story with the government and with the Philippines: you may also Filipinos of Chinese descent, but I know the wise doctor of our mother Church. All eat and relish pansit, Yes still wince and twitch. But the same is happening with the Philippines and with our government. All live at their expense, all participate in the feast, and in the end it turns out that there is no worse country than the Philippines, and more useless government.
Jose Rizal. “Filibusters”
The Spaniards brought to the Philippines, not just the European and South American culinary traditions and food plants, but many of the ingredients in Spanish and American recipes were replaced with something similar from the local market. Cooking Mexican tamales, had to replace corn rice, Spanish paella prepared with the addition of seafood, etc.
Among the typical Philippine dishes are of sinigang (fruit flavored broth with bangus (clams) or shrimp, tinola (chickens), Panitola (casserole of pork, chicken, and mushrooms with chicken or meat broth), rieffel (roasted chicken with boiled vegetables and curry sauce) and adobo (marinated in vinegar sliced pork and chicken meat with garlic, spices and rice). One of the original local meat dishes is ciceron . representing fried to a crisp pork skin. Eat meat of ox ( carabao ). Popular pickled mangoes, tomatoes, grilled courgettes, grated coconut. Worth a try coconuts and breadfruit. Common drinks from coffee and tea, including ginger salabat . Naturally, a lot of fresh juices and good local beer.
Filipino sweet desserts in General is unusual for Western tastes. Can be advised to try them out of curiosity but not because of attractive taste. At the heart of desserts, most often, are glutinous rice, coconut milk, coconut shavings, brown sugar and sometimes purple yams (ube ). For example, given the large in-shell nuts or sundot-kulangot in small shells — just sticky mass with varying degrees of sweetness.
The thrill of exotic impressions not pass by the balut — duck eggs with already-formed embryo of a duckling. Interestingly, this unappetizing-looking dish is considered a powerful tool of Filipinos, giving the male strength.