Philippine cuisine

Philippine cuisine
HISTORY AND INFLUENCES
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods
for food preparation were:
The ingredients for common dishes were obtained from locally raised livestock.
China introduced a number of staple food
into Philippine cuisine, most notably:
as well as the method of:
Pancit
Characteristics of filipino cuisine
Counterpoint
Examples include:
Regional cuisines
ILOCOS REGION
CAGAYAN VALLEY
Central Luzon
Southern Tagalog
Bicol Region
Western visayas
Central Visayas
Eastern visayas
Zamboanga peninsula
Northern mindanao
davao
caraga
Philippine condiments
atchara
Banana ketchup
Toyo't Kalamansi
Lechon sauce
Sukang may sili
Sweet and sour sauce
COOKING METHODS
COOKING METHODS
Cooking methods
adobo
Babad/binabad
Banli/Binanlian/Pabanli
Bagoong/Binagoongan
Binuro
Busal/Pabusal
Daing
Ginataan
Ginisa/Guisado
Halabos/Hinalabos
Ihaw/Inihaw
Kilawin/Kinilaw
Nilaga
Lechon
Minatamis
Pakbet/Pinakbet
Paksiw
Pangat
Pinikpikan
Prito
Pasingaw
Tapa
Tinapa
Sarciado
Sinangag
Sinigang
Tosta/Tinosta
Torta
Totso