Filipino cuisine: Difference between revisions
Created page with "{{Short description|Philippines culinary tradition}} thumb|350px|A variety of Filipino dishes {{Culture of the Philippines}} '''Filipino cuisine''' is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethn..." |
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{{Short description|Philippines culinary tradition}} | {{Short description|Philippines culinary tradition}} | ||
[[File:Philippine Food.jpg|thumb|350px|A variety of Filipino dishes]] | [[File:Philippine Food.jpg|thumb|350px|A variety of Filipino dishes]] | ||
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== Cooking, serving and consumption == | == Cooking, serving and consumption == | ||
[[File:Camaron Rebosado.jpg|thumb|336x336px|[[Camaron rebosado]]]] | [[File:Camaron Rebosado.jpg|thumb|336x336px|[[Camaron rebosado]]]] | ||
Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Food tends to be served all at once and not in courses. | Cooking and eating in the Philippines has traditionally been an informal and communal affair centered around the family kitchen. Food tends to be served all at once and not in courses. | ||
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==Main dishes== | ==Main dishes== | ||
[[File:Kare-kare.jpg|thumb|''[[Kare-kare]]'']] | [[File:Kare-kare.jpg|thumb|''[[Kare-kare]]'']] | ||
''[[Philippine adobo|Adobo]]'' is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. ''[[Bistek]]'', also known as "Filipino beef steak," consists of thinly sliced beef marinated in [[soy sauce]] and calamansi and then fried in a skillet that is typically served with onions. | ''[[Philippine adobo|Adobo]]'' is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. ''[[Bistek]]'', also known as "Filipino beef steak," consists of thinly sliced beef marinated in [[soy sauce]] and calamansi and then fried in a skillet that is typically served with onions. | ||
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[[File:Jochi Resto Grill Pork Adobo.jpg|thumb|Pork ''[[Philippine adobo|adobo]]'']] | [[File:Jochi Resto Grill Pork Adobo.jpg|thumb|Pork ''[[Philippine adobo|adobo]]'']] | ||
''[[Paksiw]]'' refers to different vinegar-based stews that differ greatly from one another based on the type of meat used. ''Paksiw na isda'' uses fish and usually includes the addition of ginger, fish sauce, and maybe ''siling mahaba'' and vegetables. ''Paksiw na baboy'' is a ''paksiw'' using pork, usually pork hocks, and often sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called ''[[humba]]'' adds fermented black beans. | ''[[Paksiw]]'' refers to different vinegar-based stews that differ greatly from one another based on the type of meat used. ''Paksiw na isda'' uses fish and usually includes the addition of ginger, fish sauce, and maybe ''siling mahaba'' and vegetables. ''Paksiw na baboy'' is a ''paksiw'' using pork, usually pork hocks, and often sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called ''[[humba]]'' adds fermented black beans. Both dishes are probably related to ''pata tim'' which is of Chinese origin. ''Paksiw na lechon'' is made from ''lechon'' meat and features the addition of ground liver or liver spread. This adds flavor and thickens the sauce so that it starts to caramelize around the meat by the time dish is finished cooking. Although some versions of ''paksiw'' dishes are made using the same basic ingredients as ''adobo'', they are prepared differently, with other ingredients added and the proportions of ingredients and water being different. | ||
In ''crispy pata'', [[pork]] knuckles (known as ''pata'') are marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, with other parts of the pork leg prepared in the same way. ''Lechon manok'' is the Filipino take on [[rotisserie]] chicken. Available in many hole-in-the-wall stands or restaurant chains (e.g. Andok's, Baliwag, Toto's Sr. Pedro's, G.S. Pagtakhan's), it is typically a specially seasoned chicken roasted over a charcoal flame served with "''sarsa''" or ''lechon'' sauce made from mashed pork liver, starch, sugar, and spices. | In ''crispy pata'', [[pork]] knuckles (known as ''pata'') are marinated in garlic-flavored vinegar then deep fried until crisp and golden brown, with other parts of the pork leg prepared in the same way. ''Lechon manok'' is the Filipino take on [[rotisserie]] chicken. Available in many hole-in-the-wall stands or restaurant chains (e.g. Andok's, Baliwag, Toto's Sr. Pedro's, G.S. Pagtakhan's), it is typically a specially seasoned chicken roasted over a charcoal flame served with "''sarsa''" or ''lechon'' sauce made from mashed pork liver, starch, sugar, and spices. | ||
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[[Category:Southeast Asian cuisine]] | [[Category:Southeast Asian cuisine]] | ||
{{二次利用|date=26 June 2025, at 08:26}} | {{二次利用|date=26 June 2025, at 08:26}} | ||
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