Filipino cuisine/ja: Difference between revisions

===プルタン===

Also, ''tuhog-tuhog'' is accompanied by sweet or spicy sauce. This includes [[fish balls]], kikiam, squid balls, and other snacks.

[[Isabela (province)|Isabela]] is known for Pancit Cabagan of [[Cabagan]], Inatata & Binallay of [[Ilagan City]] are rice cakes prepared year-round in the city and both famous delicacies specially during the lenten season. [[Cagayan]] for its famous [[Carabao]] Milk Candy in the town [[Alcala, Cagayan|Alcala]] and [[Tuguegarao City]] for Pancit Batil Patung and Buko Roll.

[[File:07114jfHighway Churches Bagac Pilar Bridges Bataan Landmarksfvf 02.JPG|thumb|left|''[[Puto Calasiao]]'' of Pangasinan]]

The town of [[Calasiao]] in Pangasinan is known for its ''[[Puto Calasiao|puto]]'', a type of steamed rice cake.

[[Kapampangan cuisine]] makes use of all the produce in the region available to the native cook. Among the treats produced in [[Pampanga]] are ''[[Longanisa#Philippines|longganisa]]'' (original sweet and spicy sausages), ''calderetang kambing'' (savory goat stew), and ''[[tocino]]'' (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make ''[[sisig]]''.

[[File:Kinunot_na_Isdang_Tuna2.jpg|200px|thumbnail|right|[[Bicolano people|"Kinunot"]] na [[Yellowfin tuna|Isdang Tuna]]]]

The cuisine of the [[Tagalog people]] varies by province. [[Bulacan]] is popular for [[Chicharrón]] ([[pork rind]]s) and steamed rice and tuber cakes like ''puto''. It is a center for ''panghimagas'' or desserts, like brown [[rice cake]] or ''kutsinta'', ''sapin-sapin'', ''[[suman (food)|suman]]'', [[cassava]] cake, ''ube halaya'' and the king of sweets, in [[San Miguel, Bulacan|San Miguel]], [[Bulacan]], the famous [[carabao]] milk [[candy]] ''pastillas de leche'', with its ''pabalat'' wrapper. [[Cainta]], in [[Rizal (province)|Rizal]] province east of [[Manila]], is known for its Filipino [[rice cake]]s and puddings. These are usually topped with ''latik'', a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to ''latik'' are coconut flakes toasted in a frying pan. [[Antipolo]], straddled mid-level in the mountainous regions of the Philippine [[Sierra Madre (Philippines)|Sierra Madre]], is a town known for its ''suman'' and cashew products. [[Laguna (province)|Laguna]] is known for ''buko pie'' (coconut pie) and ''panutsa'' (peanut brittle). [[Batangas]] is home to [[Taal Lake]], a body of water that surrounds [[Taal Volcano]]. The lake is home to 75 species of freshwater fish, including landlocked marine species that have since adapted to the Taal lake environment. Eight of these species are of high commercial value. These include a population of [[giant trevally]] locally known as ''maliputo'' which is distinguished from their marine counterparts which are known as ''talakitok''. Another commercially important species is the ''[[tawilis]]'', the only known freshwater [[sardine]] and [[endemic]] to the lake. [[Batangas]] is also known for its special coffee, ''[[Kape Barako|kapeng barako]]''. [[Quezon]], especially the town of [[Lucban]], is also known for its culinary dishes, with [[Lucban longganisa]], pancit habhab, and hardinera being the most notable. The influence of coconut milk dishes, such as laing (called ''tinuto'' in some places in Quezon) and sinantol, is also felt in the province because of its proximity to [[Bicol Region|Bicol]]. ''Suman'' is also a notable food in the province, especially in the town of [[Infanta, Quezon|Infanta]] and the city of [[Tayabas]], though having the same ingredients as the one in Antipolo, the things that makes Infanta and Tayabas suman unique is its packaging and size; Infanta's suman is smaller in size and is usually grouped into 20 per pack, while Tayabas' suman is also unique in packaging, with a long tail that makes it look like a lit candle, in connection to its tradition of throwing ''suman'' during the feast of the city's patron, [[Isidore the Laborer]].

[[File:Bicol_Express.jpg|thumb|''Sinilihan'', popularly known as [[Bicol express]], is a popular dish from Bicol]]

[[Bicol Region|Bicol]] is noted for its gastronomic appetite for the fiery or chili-hot dishes. Perhaps the most well-known Bicolano dish is the very spicy [[Bicol express]]. The region is also the well-known home of ''[[Natong (food)|natong]]'' also known as ''laing'' or ''[[Laing (food)|pinangat]]'' (pork or fish stew in [[taro]] leaves).

Kinunot na Isdang Tuna ([[w:en: Bikol languages|Bikol]] word "kunot" - flaking, shred) is a traditional [[w:en:Bicolano people|Bicolano]] [[Bicol Region|cuisine]] with a combination of [[w:en:Yellowfin tuna|yellowfin tuna]], [[w:en:Moringa oleifera|malunggay]], [[w:en: Siling labuyo|siling labuyo]] and [[w:en: Coconut milk|coconut milk]]).

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=== Visayas ===

[[File:Piaya flatbread (Philippines) 01.jpg|thumb|left|''[[Piaya (food)|Piaya]]'', one of the most popular delicacies of Bacolod]]

In Visayas, another souring agent in dishes in the form of ''batuan'' (''Garcinia binucao'') is used. It is a fruit that is greenish, yellowish, somewhat rounded, and four centimeters or more in diameter. They have a firm outer covering and contain a very acid pulp and several seeds.

Tultul, a type of rock salt, is another ingredient made only in [[Guimaras]], where it is sprinkled on cooked rice to serve as a side dish. The salt is an assortment of reeds, twigs and small pieces of bamboo carried to the shore by the sea tide where they have been soaked in seawater for some time and is then burned in large quantities while continually being doused with salt water on a daily basis. The ashes then is strained continuously by {{transliteration|tl|kaings}} and are then cooked in pans.

[[Bacolod]] is the capital of Negros Occidental. There are a plethora of restaurants in Bacolod that serve delicious local dishes which are popular with visitors. It is known for ''[[inasal]]'' which literally translates to "cooked over fire". The "chicken ''inasal''" is a local version of chicken barbecue. It is cooked with red achuete or annatto seeds giving it a reddish color, and brushed with oil and cooked over the fire. The city is also famous for various delicacies such as ''[[Piaya (food)|piaya]]'', ''[[mille foglie|napoleones]]'' and ''pinasugbo'' (deep-fried and caramelled banana sprinkled with sesame seeds).

[[Leyte (province)|Leyte]] is home to ''[[Binagol]]'', [[Pastillas|Carabao Milk ''Pastillas'']], ''Suman Latik'' and [[Moron (food)]]. [[Tacloban]]on cuisine is made unique by the wide use of {{transliteration|tl|kinagod}} (grated coconut) and ''hatok'' (coconut milk). It is common to find ''hinatokan'' (dishes integrated in coconut milk) dishes in the city. ''[[Humba]]'' is said to have originated from the province since the taste in the region's cuisine distinctly has a slightly sweeter taste than the rest of the country. Because Leyte borders the sea, it is common to find multiple seafood dishes in the province. ''Masag'' (crab), ''tilang'' (scallops) and ''pasayan'' (shrimp) are common sea food in the region. Waray taste varies, allowing each family/''angkan'' (clan) to create unique recipes. Other native delicacies from the province are ''[[Roscas (Filipino cuisine)|Roskas]]'' (hard cookies made from lard, anise, flour, sugar, butter and eggs) and [[Bukayo]] (coconut strip candies).

[[Aklan]] is synonymous with ''[[inubarang manok]]'', chicken cooked with ''ubad'' (banana [[pith]]), as well as ''[[Binakol|binakol na manok]]'', chicken cooked in [[coconut water]] with lemongrass. Of particular interest is ''[[tamilok]]'' ([[shipworm]]), which is either eaten raw or dipped in an acidic sauce such as vinegar or calamansi. There is a special prevalence of chicken and coconut milk (''gata'') in Akeanon cooking.

[[File:Batchoy (Philippines).jpg|thumb|[[Batchoy]], or "La Paz Batchoy", a Filipino noodle dish native to [[La Paz, Iloilo City|La Paz district]] in Iloilo]]

[[Iloilo]] is home of the ''[[batchoy]]'', derived from "ba-chui" meaning pieces of meat in Hokkien Chinese. The authentic ''batchoy'' contains fresh egg noodles called ''miki'', ''buto-buto'' broth slow-cooked for hours, and beef, pork and ''[[bulalo]]'' mixed with the local ''[[guinamos]]'' (shrimp paste). Toppings include generous amounts of fried garlic, crushed chicharon, scallions, slices of pork intestines and liver. Another type of [[pancit]] which is found in the said province is ''[[pancit Molo]]'', an adaptation of wonton soup and is a specialty of the town of [[Molo, Iloilo City|Molo]], a well-known district in Iloilo. Unlike other pancit, ''pancit Molo'' is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Iloilo is also famous for its two ''[[Cajanus cajan|kadios]]'' or pigeon pea-based soups. The first is KBL or ''[[Kadyos, baboy, kag langka|kadios baboy langka]]''. As the name implies, the three main ingredients of this dish are ''kadyos'', ''baboy'' (pork), and ''langka'' (unripe jackfruit is used here). Another one is KMU or ''[[Kadyos, manok, kag ubad|kadios manok ubad]]''. This dish is composed mainly of ''kadyos'', ''manok'' (preferably free range chicken called ''Bisaya nga manok'' in Iloilo), and ''ubad'' (thinly cut white core of the banana stalk/trunk). Both of these dishes utilize another Ilonggo ingredient as a souring agent. This ingredient is ''batwan'', a fruit closely related to mangosteen, which is very popular in [[Western Visayas]] and neighbouring [[Negros Island]], but is generally unknown to other parts of the Philippines.

[[Roxas, Capiz|Roxas City]] is another food destination in Western Visayas aside from Iloilo City and Kalibo. This coastal city, about two to three hours by bus from Iloilo City, prides itself as the "Seafood Capital of the Philippines" due to its bountiful rivers, estuaries and seas. Numerous seafood dishes are served in the city's Baybay area such as mussels, oysters, scallops, prawns, seaweeds, clams, fishes and many more.

[[Cebu]] is known for its [[lechon|lechón]] variant. Lechon prepared "Cebu style" is characterized by a crisp outer skin and a moist juicy meat with a unique taste given by a blend of spices. Cebu is also known for sweets like dried [[mango]]es and caramel tarts.

In [[Bohol]], ''[[kalamay]]'' is popular. In [[Palawan]], [[crocodile meat]] is boiled, cured, and turned into ''[[tocino]]s''. In [[Romblon]], a specialty dish is pounded and flavored shrimp meat and rice cooked inside banana leaves.

=== Mindanao ===

[[File:SattiTamu.jpg|thumb|upright|220px|The [[Sulu province|Southern Philippine]] dish ''satti'', served with ''[[Pusô|ta'mu]]'' rice cakes]]

[[File:Ginanggang (Philippines) - grilled saba bananas - 01.jpg|thumb|''[[Ginanggang]]'', a snack food made of grilled [[saba banana]] with margarine and sugar]]

In [[Mindanao]], the southern part of [[Palawan]] island, [[Sulu Province|Sulu]] and [[Tawi-Tawi]], dishes are richly flavored with the spices common to [[Southeast Asia]]: [[turmeric]], [[coriander]], [[lemon grass]], [[galangal]], [[cumin]], zest and/or leaves from varieties of native limes, [[cinnamon]], and chillies—ingredients not commonly used in the rest of Philippine cooking. The cuisine of the indigenous ethnolinguistic nations who are either [[Christians|Christian]], [[Muslim]] or [[Lumad]] peoples of [[Mindanao]] and the [[Sulu archipelago]] has much in common with the rich and spice-paste centric [[Malay cuisine]]s of [[Malaysian cuisine|Malaysia]] and [[Brunei]], as well as [[Indonesian cuisine|Indonesian]] and [[Thai cuisine|Thai]] cuisine, and other Southeast Asian cuisines. Mindanaoan cuisine represents the cultural achievements of prehispanic Philippine cuisine in other most parts of the country immediately prior to Spanish colonization between in the late 16th to early 17th centuries. Hints of similar dishes and flavors can also found in the Bicol region and the Cordilleras, which still prefer a coconut and spice-paste rich palate similar to Mindanao.

Well-known Mindanao and Sulu dishes include ''[[Satay|satti]]'' (satay) and ''ginataang manok'' (chicken cooked in spiced coconut milk). Certain parts of Mindanao are predominantly [[Muslim]], where pork is rarely consumed, and lamb, mutton, goat and beef are the main red meats of choice.

''[[Rendang]]'' is an often-spicy beef curry whose origins derive from the [[Minangkabau people|Minangkabau]] people of [[Sumatra]]; ''[[biryani]]'', ''[[korma|kulma]]'', and {{transliteration|tl|[[pilaf|kiyoning]]}} (pilaf) are dishes originally from the [[Indian subcontinent]] , that were given a Mindanaoan touch and served on special occasions.

''[[Piyanggang manok]]'' is a Tausug dish made from barbecued chicken marinated in spices, and served with coconut milk infused with toasted coconut meat.

''Chupá culo'' and ''curacha con gatâ'' are examples of Zamboangueño dishes made from shells cooked with coconut milk and crab with sauce blended in coconut milk with spices, respectively. There are other known Zamboangueño dishes like ''[[estofadong baboy]]'', ''sicalañg'', ''[[alfajor]]'', ''endulzao'', ''[[tamal]]'', ''[[paella]]'', ''arroz a la Valenciana'', ''rebosao'', ''toron'', and more.

Popular crops such as [[cassava root]], [[sweet potato]]es, and [[Yam (vegetable)|yams]] are grown.

''[[Sambal]]'', a spicy sauce made with [[belacan]], [[tamarind]], aromatic spices and chilies, is a popular base of many dishes in the region.

''[[Palapa (condiment)|Palapa]]'', is a popular condiment unique to, and widely used in, Maranao and Maguindanaon cuisines, and consists of a base of shredded old coconut, sakurab (a variant of [[green onion]]), ginger, galangal, chillies, salt, pepper, and turmeric.

Another popular dish from this region is ''[[tiyula itum]]'', a dark broth of beef or chicken lightly flavored with ginger, galangal, chili, turmeric, and toasted coconut flesh (which gives it its dark color).

''[[Lamaw]]'' (Buko salad), is a mixture of young coconut, its juice, milk or orange juice, with ice.

==Street food and snacks==

[[File:06906jfBarangays Figueras Sampaloc Earnshaw Legarda Streets Manilafvf 14.jpg|thumb|An example of street foods in [[Manila]]]]

[[File:Fishball Vending.jpg|thumb|A [[hawker (trade)|hawker]] selling fish balls in [[Angeles City]]]]

Aside from pastries and desserts, there are heartier snacks for ''merienda'' that can also serve as either an appetizer or side dish for a meal. ''Siomai'' is the local version'' of Chinese [[shaomai]].''

''[[Lumpia]]'' are spring rolls that can be either fresh or fried. Fresh ''lumpia'' (''lumpiang sariwa'') is usually made for fiestas or special occasions as it can be labor-intensive to prepare, while one version of fried ''lumpia'' (''lumpiang prito''), ''lumpiang shanghai'', is usually filled with ground pork and a combination of vegetables, and served with a sweet and sour dipping sauce.Other variations are filled with minced pork and shrimp and accompanied by a vinegar-based dipping sauce. ''Lumpia'' has been commercialized in [[frozen food]] form. [[Pares (food)|Beef pares]] is a common street food in Manila. Middle Eastern food such as the [[shawarma]] became popular in the Philippines in the late 1980s.

There is a distinct range of [[street food]] available in the Philippines. Some of these are skewered on sticks in the manner of a [[kebab]]. One such example is ''banana-cue'', a whole [[banana]] or [[Plantain (cooking)|plantain]] skewered on a short thin bamboo stick, rolled in brown sugar, and pan-fried. ''Kamote-cue'' is a peeled [[sweet potato]] skewered on a stick, covered in brown sugar and then pan-fried. [[Fish ball]]s or [[Fishballs|squid balls]], including [[calamares]], are also pan-fried, then skewered on bamboo sticks and given to the customer, who then has a choice of dipping in a sweet or savory sauce. These are commonly sold frozen in markets and peddled by [[Hawker (trade)|street vendors]].

''[[Turon (food)|Turon]]'', a kind of ''[[lumpia]]'' consisting of an eggroll or [[phyllo]] wrapper commonly filled with sliced [[Plantain (cooking)|plantain]] and occasionally [[jackfruit]], is fried and sprinkled with sugar.

[[File:Taho.JPG|thumb|left|A ''magtataho'' (taho vendor) in [[Vigan]]]]

''[[Taho]]'' is a warm treat made of soft [[beancurd]] which is the ''taho'' itself, dark caramel syrup called ''arnibal'', and [[tapioca]] pearls. It is often sold in neighborhoods by street vendors who yell out "''taho!''" in a manner like that of vendors in the stands at sporting events yelling out "hotdogs" or "peanuts". Sometimes, ''taho'' is served chilled, and flavors have recently been added, such as chocolate or strawberry. ''Taho'' is derived from the original [[Chinese cuisine|Chinese]] snack food known as ''[[douhua]]''.

There is also ''iskrambol'' (from the English "to scramble"), a kind of iced-based treat similar to a sorbet. The shaved ice is combined with various flavorings and usually topped with chocolate syrup. It is eaten by "scrambling" the contents or mixing them, then drinking with a large straw. It was later modified into ''ice scramble'', or simply ''scramble'', but with added skim milk, chocolate or strawberry syrup, and a choice of toppings such as [[marshmallows]], chocolate or candy sprinkles, rice crispies, or tapioca pearls.

[[File:06749jfCuisine Foods Takoyaki cooking Balut Penoy Baliuag Bulacanfvf 22.jpg|thumb|''[[Balut (food)|Balut]]'']]

Street food featuring eggs include ''[[kwek-kwek]]'' which are hard-boiled quail eggs dipped in orange-dyed batter and then deep fried similar to [[tempura]]. ''Tokneneng'' is a larger version of ''kwek-kwek'' using chicken or duck eggs. Another Filipino egg snack is ''[[Balut (egg)|balut]]'', essentially a boiled pre-hatched poultry egg, usually duck or chicken. These fertilized eggs are allowed to develop until the embryo reaches a pre-determined size and are then boiled. They are consumed, usually along with vinegar and salt. There is also another egg item called ''penoy,'' which is basically hard-boiled unfertilized duck eggs that does not contain embryo. Like ''taho'', ''balut'' is advertised by street hawkers calling out their product.

''Okoy,'' also spelled as ''ukoy,'' is another batter-covered, deep-fried street food in the Philippines. Along with the batter, it normally includes bean sprouts, shredded pumpkin and very small shrimps, shells and all. It is commonly dipped in a combination of vinegar and chilli.

Among other street food are already mentioned [[#Pulutan|pulutan]] like ''[[isaw]]'', seasoned hog or chicken intestines skewered onto a stick and grilled; ''betamax'', roasted dried chicken blood cut into and served as small cubes, from which it received its name due to its crude resemblance to a [[Betamax]] tape; ''[[Adidas]]'', grilled chicken feet named after the popular shoe brand; and ''[[Proven (food)|proven]]'', the [[proventriculus]] of a chicken coated in cornstarch and deep-fried. Fries made from [[sweet potatoes]] have also been dubbed "Pinoy fries". Most street foods are usually found near certain schools and universities, one example would be at Metro Manila's [[University Belt]].

In addition to the Availability of the 24/7 burgers stands such as [[Burger Machine]] (nicknamed "the burger that never sleeps"), Angel's Burger, Franks N' Burgers and Minute Burger across the country.

[[Pagpag]] is [[leftover]] food from restaurants (usually from [[fast-food]] restaurants) scavenged from [[garbage]] sites and dumps, Pagpag food can also be expired frozen meat, fish, or vegetables discarded by supermarkets and scavenged in garbage trucks where this expired food is collected. eaten by the people suffering from the extreme [[poverty in the Philippines]]. Selling pagpag was a profitable business in areas where poor people live. Pagpag is basically more often than not food collected by homeless individuals in day's end from various fastfood local restaurants in the Philippines.

==Exotic dishes==

[[File:0681jfRestaurants Rare Attractions San Miguel Bulacanfvf 23.JPG|thumb|A Tata Itong restaurant in [[San Miguel, Bulacan]] known for serving Filipino exotic dishes including Soup No. 5 and ''papaitan'']]

Some exotic dishes in the Filipino diet are ''camaro'', which are field crickets cooked in [[soy sauce]], salt, and vinegar, and is popular in [[Pampanga]]; ''papaitan,'' which is a stew made of goat or beef innards flavored with bile that gives it its characteristic bitter (''pait'') taste; ''[[Soup Number Five|Soup No. 5]]'' (Also spelled as "Soup #5") which is a soup made out of [[bull]]'s [[testes]], and can be found in restaurants in Ongpin St., [[Binondo]], Manila; and ''[[pinikpikan]] na manok'' that involves having a chicken beaten to death to [[tenderize]] the meat and to infuse it with blood. It is then burned in fire to remove its feathers then boiled with salt and itag (salt/smoke cured pork). The act of beating the chicken in preparation of the dish violates the Philippine Animal Welfare Act of 1998.

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==Foreign influences==

=== Spanish influences ===

{{Main|Spanish cuisine}}

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=== Chinese influences ===

{{Main|Filipino Chinese cuisine}}

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=== American influences ===

{{Main|Filipino-American cuisine}}

[[File:Chocolate Cookies.jpg|thumb|right|A [[chocolate crinkle]] which is originated in [[Minnesota]] but is more popular in the Philippines.]]

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=== Indian influences ===

{{anchor|Indian|Indianised}}

{{further|History of Indian cuisine}}

[[File:Philippine Chicken curry.jpg|thumb|[[Filipino chicken curry]], a variant of the native ''[[ginataang manok]]'' with [[curry powder]]]]

Indian influences can also be noted in rice-based delicacies such as ''[[bibingka]]'' (analogous to the Indonesian ''[[Bibingka#Bibingka in Indonesia|bingka]]''), ''[[Puto (food)|puto]]'', and ''[[puto bumbong]]'', where the latter two are plausibly derived from the [[South Indian cuisine|south Indian]] ''[[puttu]]'', which also has variants throughout [[Maritime Southeast Asia]] (e.g. ''[[kue putu]]'', ''[[putu mangkok]]''). The ''[[kare-kare]]'', more popular in Luzon, on the other hand could trace its origins from the [[Seven Years' War]] when the [[British occupation of Manila|British occupied Manila]] from 1762 to 1764 with a force that included Indian [[sepoy]]s, who had to improvise Indian dishes given the lack of spices in the Philippines to make [[curry]]. This is said to explain the name and its supposed thick, yellow-to-orange [[annatto]] and peanut-based sauce, which alludes to a type of curry.

[[Atchara]] originated from the [[Indian cuisine|Indian]] ''[[South Asian pickle|achar]]'', which was transmitted via the [[acar]] of the [[Indonesia]], [[Malaysia]], and [[Brunei]].

=== Japanese influences ===

[[File:Snoice Halo Halo with Ube Ice Cream.jpg|thumb|left|Halo-halo made in [[San Diego County]], California|200x200px]]

Some authors specifically attribute ''[[halo-halo]]'' to the 1920s or 1930s [[Japanese in the Philippines|Japanese migrants]] in the [[Quinta Market]] of [[Quiapo, Manila]], due to its proximity to the [[Insular Ice Plant]], which was Quiapo's main ice supply.

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One of the earliest versions of ''halo-halo'' was a dessert known locally as ''mongo-ya'' in [[Japanese language|Japanese]] which consisted of only [[mung bean]]s ([[Tagalog language|Tagalog]]: ''monggo'' or ''munggo'', used in place of red [[Adzuki bean|azuki beans]] from Japan), boiled and cooked in syrup (''minatamis na monggo''), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modern ''halo-halo''. One difference between ''halo-halo'' and its Japanese ancestor is the placement of ingredients mostly under the ice instead of on top of it. The original ''monggo con hielo'' type can still be found today along with similar variations using [[sweet corn]] (''[[maiz con hielo]]'') or ''[[Saba banana|saba]]'' [[banana]]s (''[[saba con hielo]]'').

[[File:Odong with sardines guisado (Philippines) 02.jpg|thumb|Odong with sardines]]

The name of ''[[odong]]'', a [[Visayans|Visayan]] [[noodle soup]], is derived from the [[Japanese people|Japanese]] ''[[Udon#Philippines|udon]]'' noodles, although it does not use ''udon'' noodles or bear any resemblance to ''udon'' dishes. It originates from the [[Davao Region]] of [[Mindanao]] and the [[Visayas Islands]] which had a large Japanese migrant community in the early 1900s. The {{lang|ceb|odong}} noodles were previously locally manufactured by [[Okinawans]], but modern {{lang|ceb|odong}} noodles (which are distinctly yellowish) are imported from [[China]].

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=== Arab influences ===

{{further | Arabic cuisine | Maritime history of India }}

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=== Indonesian influences ===

[[File:Kropek0705.jpg|thumb|right|Kropek in [[Nagcarlan]]]]

Several foods in the Philippines have a close relation with foods originating from some regions in Indonesia, such as ''kropek'' which is derived from [[krupuk]]. Furthermore, in the southern part of the Philippines, there is [[rendang]] made by the Muslim Maranao people of Mindanao and ''satti'', a specialty food in [[Zamboanga peninsula|Zamboanga]] that still has close ties to [[satay]], which originates from [[Java]].

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== Outside the Philippines ==

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=== United States ===

{{Main|Filipino-American cuisine}}

Filipino-American cuisine was first brought over to and developed in the United States by [[History of Filipino Americans|Filipino immigrants]] in the early twentieth century, creating a distinct style of culinary traditions that were adapted to both the local availability of ingredients as well as American tastes.

Many Filipino-owned restaurants and catering services can be found in various Filipino communities, also known as "[[Little Manila|Little Manilas"]], located all throughout the United States, primarily concentrated within densely populated cities like Los Angeles and New York City. Many family-owned and chef-owned restaurants in these communities introduced many staple dishes found in the Philippines to the United States, such as [[Inihaw|inihaw na liempo]], [[Lumpiang Shanghai|lumpiang shanghai]], [[Philippine adobo|adobo]] and [[kare-kare]].

Some modern Filipino-American restaurants have taken these traditional dishes and further adapted them for American tastes through variations in ingredients, preparation, and presentation with restaurants like Bad Saint in Washington D.C., Maharlika in New York, and Lasa in Los Angeles gaining mass popularity and praise for their speciality dishes. Cendrillion, opened in 1995 by Amy Besa and Romy Dorotan in New York, is seen as one of the first breakthrough Filipino-American restaurants that popularized Filipino cuisine with innovative, novel meals such as an adobo made with rabbit and quail or a [[crème brûlée]] flavored with ginger and lemongrass. In 2022, [[Chicago]] restaurant [[Kasama (restaurant)|Kasama]] became the world's first Filipino restaurant to be awarded a [[Michelin star]].

[[Tom Cunanan]], a [[James Beard Foundation Award|James Beard award]]-winning Filipino-American chef and founder of Bad Saint, also opened a restaurant named Pogiboy that further combines American and Filipino cuisine by serving dishes such as sinigang-flavored [[fried chicken]] and [[Vigan longganisa|longganisa]] and [[tocino]]-filled [[hamburger]]s. Another restaurant, Señor Sisig, located in the San Francisco area, serves an innovative combination of Filipino and Mexican food through brick-and-mortar restaurants and food trucks. By combining traditional Filipino ingredients and flavor profiles with Mexican dishes like burritos and nachos, Evan Kidera, one of the co-founders of Señor Sisig hopes to better introduce Filipino cuisine to the United States by fusing it with a more familiar cuisine to better suit American palates. Some of these Filipino-American restaurants such as Barkada, Jeepney, Pogiboy and Maharlika have also introduced the ''kamayan'' feast to American diners, a traditional way of eating a variety of Filipino dishes served communal-style using ones hands.

Popular Filipino restaurant chains such as [[Jollibee]] have also established themselves in the United States, subsequently developing a rapidly-growing fanbase and social media presence. Jollibee, a Filipino fast-food chain well known for their American-influenced food items such as fried chicken and hamburgers, currently has sixty-four franchises in the country with plans to open one hundred and fifty stores within the next five years. The chain also serves Filipino dishes like [[Pancit|pancit palabok]], halo-halo, and an American-inspired peach-mango pie. Other restaurant chains such as [[Chowking]], a Filipino-Chinese inspired fast-food chain, and [[Red Ribbon Bakeshop|Red Ribbon]], a bakery serving Filipino desserts and baked goods have also opened up a smaller amount of various locations within the United States.

[[Ube (yam)|Ube]], a purple yam traditionally used in many Filipino foods and desserts, has also seen a surge in popularity in the United States as a cooking ingredient in recent years. Traditionally served in desserts such as [[ube halaya]] or [[halo-halo]], it can be seen served in a variety of American restaurants and foods (typically desserts) including waffles, coffee cakes, cupcakes, and in doughnuts as well. Ube has also seen popularity as a flavor of beer in American breweries in the states of California and Hawaii. [[Trader Joe's]], an American grocery store chain, also sells ube-flavored ice cream, pancake mix, and shortbread cookies.