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Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
As food staples, three crops dominate - rice, corn, and yam-sweet potato group. Other crops are considered as complements, snack foods or seasonal. [3] Rice Referred to as palay, it is considered the traditional staple food in the Philippines it being consumed by about three-fourths of the population.
A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced.
The various precolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut , cane , nipa palm , and kaong ...
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Nutribun, also referred to as Nutri-bun or Nutriban, is a bread product used in elementary school feeding programs in the Philippines to combat child malnutrition, [1] initially as part of the United States Agency for International Development (USAID)'s Food for Peace program from 1971 to 1997, [2] [3] and later as part of the child health programs of various Philippine cities.