Philippine cuisine (or Filipino cuisine) refers to

the food, preparation methods and eating

customs of the Philippines, an island archipelago
nation in south east Asia. Filipino cuisine has
evolved from its origins at the time of the
Austronesian migration in 5000 to 2500 BCE.
Over the centuries, it has been influenced by
many cultures. Dishes range from the very
simple, like a meal of fried salted fish and rice, to
the elaborate paellas and "cocidos" (stews)
created for fiestas.

The Philippine Islands became a Spanish colony during the

16th century; they were ceded to the US in 1898 following
the Spanish-American War which then led to the
Philippine-American War with the result that the
Philippines then became a US colony.
On 4 July 1946 the Republic of the Philippines attained its
independence.
These were not the only foreign influences on Philippine
cuisine, prior to the Spanish invasion and colonization,
Arab traders had paid visits to the islands bringing both
trade and Islam as well as their food culture.
All in all, the Philippines has evolved a mish-mash of
cooking which does not have a single distinctive feature.
The foreign influences are added to by the fact that the
country is an archipeligo with even separate cuisine in
different parts of the two main islands of Luzon and
Mindanao.

As with most Asian countries, the staple food in the

Philippines is rice. It is most often steamed and
served during meals. Leftover rice is often fried with
garlic to make sinangag, which is usually served at
breakfast together with a fried egg and cured meat or
sausages. Rice is often enjoyed with the sauce or broth
from the main dishes. In some regions, rice is mixed
with salt, condensed milk, cocoa, or coffee. Rice flour
is used in making sweets, cakes and other pastries.
While rice is the main staple food, bread is also a
common staple. Fish sauce, fish paste (bagoong),
shrimp paste (alamang) and crushed ginger root
(luya) are condiments that are often added to dishes
during the cooking process or when served.

Filipino cuisine is distinguished by its bold

combination of sweet (tamis), sour (asim), and salty
(alat) flavors. Filipino palates prefer a sudden influx
of flavor, although most dishes are not heavily spiced.
While other Asian cuisines may be known for a more
subtle delivery and presentation, Filipino cuisine is
often delivered all at once in a single presentation.
Vinegar is a common ingredient. Adobo is popular not
solely for its simplicity and ease of preparation, but
also for its ability to be stored for days without
spoiling, and even improve in flavor with a day or two
of storage. Tinapa is a smoke-cured fish while tuyo,
daing, and dangit are corned, sun-dried fish popular
because they can last for weeks without spoiling, even
without refrigeration.

Cooking and eating in the Philippines is traditionally an

informal, communal affair which is centered around the
family kitchen. Food is served all at once rather than in
courses. The traditional way of eating is to take a bite of the
main meal (especially if it is a dry food such as "inihaw" or
"prito") and then a mouthful of rice pressed together with
the fingers. This practice, known as "kamayan", is rarely
seen in urban areas. However, Filipinos tend to feel the spirit
of "kamayan" when eating in a natural setting during out of
town trips, beach vacations, town fiestas and so on. In urban
areas, food is eaten with flatware. Knives, forks and spoons
may be set with a fork and spoon most commonly selected.

Meals of the day

Filipinos will eat three main meals: "agahan" or "almusal"

(breakfast), "tanghalan" (lunch), and "hapunan" (dinner)
plus an afternoon snack called "merinda" (also called
"minandl" or "minindl"). Snacking is normal. Dinner, while
still the main meal, is smaller. Breakfast or lunch is the
larger meal.