Philippines Guide and Reference for Filipino Culture, Society, People, Humanities, Places, Travel & Destinations
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Cuisne- Basque avec specialites Bordelaise (Foie gras confit etc..... mais aussi beaucoup de fruits de mer, langouste ( bon marche aux-Philippines) caviar bien sur une cave a vin climatisee de plus de 3000 bouteilles de Bordeaux Bourgogne, Calvados, Armagnac, Havana Cigares et le sourire du patron et de son equipe. Les vacances seront bonnes promis.
Beachfront, 3 minutes walk to the white beach; Boat Sation 2
I travel not to go anywhere, but to go. I travel for travels sake. The great affair is to move. Robert Louis Stevenson
No matter where Ive been overseas, the food stinks, except in Italy. Carmen Electra
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals.
Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages.
More details at Common dishes
For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.
More details at Northern Philippine Cuisine