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Monday, December 22, 2008

Filipino Cuisine

Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy flavors, though in general most dishes are not heavily spiced. While other Asian cuisines 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. 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 fish popular because they can last for weeks without spoiling, even without refrigeration.

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