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Filipino cuisine (lutong pinoy) consists of foods and/or dishes found in the Philippines. The style of cooking and the foods associated with it have evolved 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.

Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.  Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.

Source: Wikipedia

Bagoong Rice

Bagoong Rice

Rice cooked with fermented fish/shrimp paste bagoong and garnished with sliced green mango.

Tinapa Roll

Tinapa Roll

Fried spring roll filled with tinapa or smoked fish.

Grilled Blue Marlin

Grilled Blue Marlin

Kare-kare

Kare-kare

Stew made from oxtail and vegetables cooked in peanut sauce.

Pinakbet

Pinakbet

Stewed vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.

Sisig

Sisig

Dish made from the pig’s cheek skin, ears and liver that is initially boiled, then grilled over charcoal and afterwards minced and cooked with chopped onions, chillies, and spices.

Crispy Pata

Crispy Pata

Pork knuckles (the pata) marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, served with soy-vinegar dip.

 

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