Filipino Cuisine

RICE

“The staple food in some areas is rice whereas in others it may be cassava. Although at every Filipino meal, rice is available.”

Large Variety of grain products including : Corn, oatmeal, wheat flour, bread, and noodles etc.

MEAT

“The most popular meat in the Philippines is pork, with beef and poultry following behind.”

Pork is a popular ingredient in many traditional Filipino dishes, including adobo which uses pork chops/loin and lechon, which is a spit-roasted pig.

Dairy Products

Filipinos eat more dairy than most Asian countries.

Soy milk is more common than dairy milk.

FRUITS

“A principal food in many Pacific Islands is the Coconut, and it is widely used in Filipino cooking“

SPICES Vinegar is used as one of the main

preservatives in Filipino cooking and forms the base for many traditional dishes such as adobo. A mix of vinegar, soy sauce, garlic and salt is a common marinade for chicken and pork.

Bagoong (fish paste) - Philippine condiment made of small fish or shrimps preserved, usually used as a sauce.

References:1. Cheung, S. & Chee-Beng, T. (2007). Food

and Foodways in Asia. New York: Routledge.2. Esterik, P. V. (2008). Food Culture in

Southeast Asia. Westport, CT: Greenwood.3. Kittler, P. G., & Sucher, K. P. (2004). Food

and Culture (4th ed.). Belmont, CA: Thomson Learning.

4. Lee, K. (2008). Filipino Food Retrieved September 12, 2009, from AsiaInfo.org Web site: http://www.asianinfo.org/asianinfo/philippines/pro-food.htm

5. Steinberg, R. (1970). Pacific and Southeast Asian Cooking. New York: Time-Life Books.