What makes Philippine cuisine Filipino?
Or… What makes a Filipino?
The understanding of Philippine cuisine cannot be dissociated from the country’s cultural history and geography. Filipino food was prepared by the Malay settlers, spiced by commercial relations with Chinese traders, stewed in 300 years of Spanish rule, and hamburgered by American influence on our way of life.
A classic recipe…
Featured photo courtesy of Mayette Garcia.
A popular kakanin (rice delicacy) during the Christmas holidays, puto bumbong is purple-colored rice steamed in bamboo tubes and served with grated coconut and brown sugar.
Ball of Edam cheese that’s a staple of the Filipino Christmas table
Shrimps & Chorizo by Mayette M. Garcia.
Originating from the Iberian peninsula, chorizo refers to several types of pork sausages. In the Philippines, the most common type is called chorizo de bilbao.
A casual overview of the history of foreign influences in Philippine cuisine. It is said that 80% of the dishes prepared in Filipino kitchens today can be traced to Spain. The Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in olive oil.