Philippine cuisine has numerous indigenous and foreign influences. Throughout the centuries, the islands have incorporated the cuisine of the early Malay settlers, the Chinese traders, and Spanish and American colonizers. But while most of its Asian neighbors like Thailand pour generous spices on their food, Philippine cuisine tries to balance a subtle combinations of sweetness, saltiness and sourness to their palate.
The strongest culinary influence is from Spain, which ruled the Philippines for almost 400 years. Food historians claim that 80% of Philippine dishes are of Spanish origin. Because the Spaniards formed the elite, dishes adapted by upper-class Filipinos were also Spanish-inspired. Thus, many of the party and fiesta dishes and those served for special occasions bear names like relleno, morcon, paella, callos, embutido, caldereta, lechon, etc.
Filipinos also employ Chinese stir-frying techniques and ingredients. The Chinese influence is evident in noodle dishes (bihon, miki, sotanghon, mami, lomi, miswa), which go by the general name of pancit. Pancit consists of Chinese noodles "Filipinized" by adding a squirt of calamansi, a fruit that tastes somewhere between a lemon and lime. Similarly, the Filipino version of egg rolls, called lumpia, are stuffed with meat or local vegetables.
Although Filipinos do not eat chili-hot dishes, the Bicol region's Bicol Express in southern Philippines contains a liberal dose of hot chili and coconut milk, similar to Indonesian, Malay and Thai food. Bicol Express is a fiery dish of diced pork sauteed in garlic, onions mixed with bagoong (salted and fermented shrimp sauce), coconut cream, siling labuyo (tiny hot peppers), hot green and red peppers.
Filipinos were introduced to American food in the 19th century, lapping up potato and macaroni salads, baked fruit pies and of course, fast foods such as hamburgers, french fries and pizza.
Rice is the staple food and will be served with most meals.
Filipino cooking, like other Oriental cooking, involves a lot of chopping and labor-intensive preparation. Filipinos prefer to have the entire meal laid out on the table when they eat, rather than have the dishes served one at a time.
Adobo, a dish showing Spanish and Mexican influences but with regional variations, is good for beginners to Filipino food. Adobo is pork, or a combination of pork and chicken, stewed in vinegar, bay leaf, peppercorn and garlic over a slow fire, Some vegetables and seafood are also cooked adobo-style.
Lechon, pig roasted on a spit, is a fiesta favorite. the crisp and succulent skin is eaten as is or dipped in semi-sweet and sour liver sauce.
Compared to its Southeast Asian neighbors, Philippine cuisine is mild, much like its people, with dishes suitable for those whit sedate and sensitive taste buds.
