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Philippines Cuisine History and Influences
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (water buffaloes), baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood. More details at Philippines Cuisine History and Influences
Main Dishes Philippine Cuisine
Adobo is one of the most popular Filipino dishes and is considered unofficially by many as the national dish. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce usually made from vinegar, cooking oil, garlic, bay leaf, peppercorns, and soy sauce. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor. Bistek, also known as "Filipino beef steak," consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions.
More details at Main Dishes Philippine Cuisine
Luzon Philippines Area
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