Whats the most famous food from Phillipines?

Question

If Tomyam is frm Thailand,what food is known internationally comes from Phillipines?

Answer 1

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.
The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introduced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Answer 2

February is one of the cool months in Philippines. So it's not really nice to hit the beaches around that month. However, if you're only gonna stay in Manila, I suggest that you should enjoy and take advantage of the nightlife. As far as I know, the best night spots are Makati, Libis, and Malate (if there more posters, correct me if I'm wrong). Shopping is another activity that you would enjoy. Malls in Manila are a lot better than here in the U.S., a mall in Manila always has the following other than shops: food places, amusement areas, and movie theaters. If you like restaurant hopping, it's the best place to go. They've got American, Mediterrenean, Chinese, Japanese and of course Filipino. Let me know if there are restaurants that you prefer going and I'll happy to recommend. Another activity in Manila is playing golf, Manila boasts some of the best golf courses in Asia. Lastly, why not go to Tagaytay and take a view of Taal Volcano, which is about a 2 hour ride from Manila. The weather in Tagaytay is a little bit cooler than Manila and the scenery is awesome, there are golf courses also in Tagaytay.

Answer 3

"SINIGANG", it is like tom yam in your country.

Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. Sinigang is typically sour and is most often likened to Thailand's tom yam.

Sinigang often incorporates stewed fish, pork, chicken, shrimp, or beef. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat's flavor.

Pork sinigang, the most common variety, is usually prepared with tamarind (which provides the sourness), tomato, leek, taro and onion. Other vegetables cooked in sinigang may include okra, spinach, radish, green pepper and string beans.

Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and kamias can also be utilized. However, vinegar is not used for making sinigang sour. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes

Answer 4

Adobo, sinigang, they are popular with Filipinos. But what stays in the visitors mind will be BALUT! Something travelers will not find elsewhere.

Answer 5

ADOBO!!!!Thats the most famous food in the Philippines! Its also known in other countries so we have to be proud of it.

Answer 6

i've no idea what's the favourite food in Phillipines. but i know what the best song over there.

Answer 7

Aside from adobo, kare-kare, sinigang and mangga with bagoong (mango with shrimp paste), there's also halo-halo, chicharon, bibingka, puto-bumbong and lechon. yum-yum

Answer 8

around where i live and the people i know its adobo. thats because i have a sticker on my car that says "got adobo?" and my sister has one that says "got lumpia?"

i educate and let peolpe try when they ask

Answer 9

dried fish is the nost famous among foreigners . They can smell it cooking for many kilometers away

Answer 10

of course, adobo!

follows...
sinigang
kare kare with bagoong (yum!)
pancit malabon
ensaymada
lechon
AND LOTS MORE!

Answer 11

lechon... all Filipinos know this kind of food, even the people of ARMM but of course they don't eat such food.