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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.
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.
Filipino food has gone through its evolution of adapting other cultures' food practices into their own, or borrowing the food concept into their own. [2] Filipinos took their food and debut it as they came to America by presenting it in catering and opening up the Philippines' most popular food chain, Jollibee. [1]
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Various types of flavored gulaman sold in plastic cups. Gulaman is now the chief Filipino culinary use of agar, which is made of processed Gracilaria seaweed (around 18 species occur naturally in the Philippines); [2] [7] or carrageenan derived from other farmed seaweed species like Eucheuma and Kappaphycus alvarezii, which were first cultivated commercially in the Philippines.
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