A place where Filipino’s can exchange culinary insight, obtain cooking tips and trade recipe secrets.
Philippine cuisine has evolved over several centuries, influenced by Chinese, Malay, Spanish, Mexican, American, and Indian cooking.
Filipinos usually eat three main meals a day: breakfast (almusal), lunch (tanghalian), and dinner (hapunan), plus a light snack (merienda) in the afternoon and occasionally a similar snack in the morning as well.
Dishes range from a simple meal of fish and rice to rich paellas and cocidos. Popular dishes include lechon (whole roasted pig), Longanisa (native sausage); Torta (omelette), Pan de sal (bread rolls), Adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar), Kalderetang Kambing (rich goat stew), Kare-kare (ox tail, beef chunks and/or tripe cooked in peanut sauce), Sinigang (tom yam-like dish), Pancit (stir-fried noodles), Lumpia (fresh or fried spring rolls) and Halo-halo (a cold mixed fruit dessert).
Kulinarya © 2007-2009