Filipino cuisine

Filipino Cuisine

Filipino cuisine (pronunciation: /fɪlɪˈpiːnoʊ kwiˈzin/) is the food and cooking traditions common to the Philippines. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay, Indian, Spanish, Chinese, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.

Etymology

The term "Filipino" in the English language was derived from the term "las Islas Filipinas" ("the Philippine Islands"), the name given to the archipelago in 1543 by the Spanish explorer and Dominican priest Ruy López de Villalobos, in honor of Philip II of Spain.

Related Terms

Adobo: A popular dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and spices.
Sinigang: A Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (sampalok).
Lechon: A Spanish word that refers to a suckling pig that is roasted. In the Philippines, it connotes a whole roasted pig, lechón baboy.
Pancit: Noodles and the dishes made from them, are a significant aspect of Filipino cuisine.
Halo-halo: A popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut strips, sago, gulaman, pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped with a scoop of ice cream.