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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 ...
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.
Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Pagkakamay describes the act of eating with the bare hands, which is the traditional pre-colonial method of eating in Filipino culture. This is done by forming a small mound of rice, adding a piece of the accompanying dish for flavor (the ulam ), compressing it into a small pyramid with the fingers, lifting it to the mouth nestled in four ...
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.
Piutu, also known as piyutu or putu, is a traditional Filipino dis] of the tausug people of the Philippines and the east coast of Sabah. It is made from steamed cassava (panggi) that is mashed and shaped into cylinders or disks. They were traditionally wrapped in banana or palm leaves, but are commonly sold wrapped in clear plastic today.
Pinuneg is a Filipino blood sausage originating from the Igorots.It is made with pig's blood (sometimes cow's or carabao's blood), minced pork fat, salt, red onions, ginger, and garlic stuffed into a casing made from pig's small intestine.