Philippine cooking is the familiar blended with the exotic. Just as the Filipinos are part Malay, Chinese and Spanish, so is the cuisine of the Philippine nation. One can taste the subtle hints of Indian, Mexican, Arab and American influences. American contribution to Filipino kitchen particularly became heavy following WW II when surplus canned foods became widely available because of the shortages of fresh produce.
The Filipinos embraced these 'new foods' and turned them into dishes that taste nothing like canned food. For example, by sauteing canned corned beef with onions and garlic, they created a dish uniquely their own.
Filipinos love meat cooked in vinegar. Imagine a rich, dark, well-marinated stew of chicken and pork, with flavors that hint of the vinegar and soy sauce. A steaming mound of sauteed noodles with bits of fresh vegetables, thinly sliced savory sausage and tiny shrimps laced throughout is easy to prepare, and delicious! |
