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Author: Melissa Roan
Filipinos are huge fans of food. They just love to eat. They eat at an average of six times a day; three times for meals with additional two snacks in between and another one on midnight. This fact most often surprise people from other nations since Filipinos generally grow shorter and smaller in size compared to other races.
This love and delight for food has been shown by numerous food places and recipes Filipinos have. Be it in the street sides or in luxurious malls and huge buildings or in schools, universities or in a simple household, there would always be a space for food, for one restaurant or two. Where there are many Filipinos, food will always be present because letting a day pass without even a single food intake is deliberately not allowed in a typical Filipino family.
Like their culture and heritage, Filipino cuisine has been greatly influenced by the various nationalities that have visited and shared their culture to the Filipinos. One of these are the Chinese who introduced pancit or noodles, lumpia or vegetables rolled in edible wrappers, siomai or meat rolled in wonton wrappers and siopao or white buns filled with meat. Another is from the Spaniards who occupied the Philippines for 300 years. One of its most famous influence is the paella which is a combination of various ingredients such as beef, pork, chicken, sausage and sea foods along with different spices to make it tastier.
To add up to the global influences Filipino cuisine has received over the years are the French, Italian, Japanese, Korean and many more. But nothing could ever beat the authentic Filipino dishes which have also become known by various nationalities all over the world. Among the most famous dishes are sinigang or sour and savory pork soup with such flavor associated with tamarind, dinuguan or savory stew of blood and meat in rich and spicy gravy of pig's blood, chili, garlic and vinegar paired with puto or steamed rice cake and garlic fried rice most commonly known as sinangag. Sinangag is usually paired with a variety of meat or fish viand and cooked egg. Some of these combinations are tapsilog which is tapa (dried or cured beef), sinangag and itlog (sunny side-up egg) and tosilog which is a combination of tocino (sweetened cured pork), sinangag and itlog. These sinangag meals are eaten most often for breakfast.
Surely, your mouth has now been watering and your stomach craving for all the foods mentioned above.
Filipinos are huge fans of food. They just love to eat. They eat at an average of six times a day; three times for meals with additional two snacks in between and another one on midnight. This fact most often surprise people from other nations since Filipinos generally grow shorter and smaller in size compared to other races.
This love and delight for food has been shown by numerous food places and recipes Filipinos have. Be it in the street sides or in luxurious malls and huge buildings or in schools, universities or in a simple household, there would always be a space for food, for one restaurant or two. Where there are many Filipinos, food will always be present because letting a day pass without even a single food intake is deliberately not allowed in a typical Filipino family.
Like their culture and heritage, Filipino cuisine has been greatly influenced by the various nationalities that have visited and shared their culture to the Filipinos. One of these are the Chinese who introduced pancit or noodles, lumpia or vegetables rolled in edible wrappers, siomai or meat rolled in wonton wrappers and siopao or white buns filled with meat. Another is from the Spaniards who occupied the Philippines for 300 years. One of its most famous influence is the paella which is a combination of various ingredients such as beef, pork, chicken, sausage and sea foods along with different spices to make it tastier.
To add up to the global influences Filipino cuisine has received over the years are the French, Italian, Japanese, Korean and many more. But nothing could ever beat the authentic Filipino dishes which have also become known by various nationalities all over the world. Among the most famous dishes are sinigang or sour and savory pork soup with such flavor associated with tamarind, dinuguan or savory stew of blood and meat in rich and spicy gravy of pig's blood, chili, garlic and vinegar paired with puto or steamed rice cake and garlic fried rice most commonly known as sinangag. Sinangag is usually paired with a variety of meat or fish viand and cooked egg. Some of these combinations are tapsilog which is tapa (dried or cured beef), sinangag and itlog (sunny side-up egg) and tosilog which is a combination of tocino (sweetened cured pork), sinangag and itlog. These sinangag meals are eaten most often for breakfast.
Surely, your mouth has now been watering and your stomach craving for all the foods mentioned above.
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