Typical Filipino Food

Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy flavors, though most dishes are not typically highly spiced. While other Asian cuisines (e.g., Cantonese) may be known for a more subtle delivery and presentation, Filipino palates prefer a sudden influx of flavor. Filipino cuisine is often delivered in a single presentation, giving the participant a simultaneous visual feast, an aromatic bouquet, and a gustatory delight.

Snacking is normal, a Filipino may eat five ‘meals’ in a day. Dinner, while still the main meal, is smaller than other countries. Usually, either breakfast or lunch is the largest meal.

Main dishes include sinigang (pork, fish, or shrimp in tamarind soup and vegetables), bulalo (beef soup – commonly with marrow still in the beef bone – with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep fried hog hoofs with hock sometimes included), mechado (pork cooked in tomato sauce), pochero (beef or pork cooked in tomato sauce with bananas and vegetables), kaldereta (beef or goat cooked in tomato sauce), fried or grilled chicken/porkchops/fish/squid/cuttlefish. Dinner may be accompanied by stir-fried vegetables, atchara (shredded and pickled papaya), bagoong (fish paste) or alamang (shrimp paste). Desserts are usually made only for special occasions. The most popular desserts include leche flan, buko pandan (slivers of young coconut with cream and pandan flavor) or gulaman (jello).

Some dishes rely on vinegar for flavoring. Adobo is popular not solely for its splendid flavor, but also for its ability to remain fresh for days, and even improves its flavor with a day or two of storage. Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fishes popular for its ability not to spoil for weeks even without refrigeration.

Due to western influence, food is often eaten using utensil, e.g., forks, knives, spoons. Filipinos use their spoons to cut through meat instead of knives used in other western cultures. The traditional way of eating is with the hands, especially dry dishes such as inihaw or prito. The diner will take a bite of the main dish, then eat rice pressed into a ball with his fingers. This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas.

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