"Filipino Cuisine A Food-Lover’s Insight To Filipino Cuisine"

Cebu-Lechon (Spit Roast Pig)

How does one define Filipino Cuisine? – This question wandered in my head for three days, unanswered. Then finally, I remembered how my elementary teacher defined Filipino culture; she stated that for her, our country is like a melting pot of culture and races.

In my case, “cooking pot” would be the best definition on the subject matter.

One would find it hard to pinpoint the origins of this certain cuisine since most if not all, were just “borrowed” from neighbouring countries.

The early natives only knew simple and primitive ways of cooking like boiling, broiling over fire and roasting; limiting their culinary experiences.

Sinigang-na-Hipon

Traders and invaders from neighbouring countries like Malaysia, Indonesia, India, would visit bringing with them produce & spices, – including a few recipes.

This created a unique taste profile found on local dishes available today.

For instance, our Sinigang bears resemblance with Sayur Asem, an Indonesian dish and sometimes even confused with the Malaysian dish called Singgang.

The Spanish Influence

Everything changed when Spain colonized the Philippines around 1521, bringing with them an entirely different culture, religion and culinary insights. Spanish cuisine has the largest influence in Filipino cooking, counting two-thirds of our local dishes being inspired by it. Filipinos however, utilized local ingredients as substitutes creating unique dishes that make up our very own Filipino cuisine we find today.  

Filipino Cuisine Today

Now, most Filipino dishes are classified by region, crediting the history and culture of certain areas. Pork Sisig for example, is a popular dish made with pork ears, face(mask) and seasoned with vinegar, onions and liver, served on a hot plate. It originated from a little restaurant owned by Lucia Cunanan in Angeles, Pampanga. In fact, I just had lunch there 2 days ago and am now craving for more of Aling Lucing’s Sisig. Bicolano’s on the other hand, are known for their Bicol Express; a pork dish cooked in coconut cream and with lots of chillies. There are more than a hundred variations of this dish but for me, nothing beats the real thing. The town of Iloilo is also famous for their La Paz Batchoy as well as their pastries. Lechon from Cebu, is also in demand across the country.

Pork Sisig - Bicol Express - La Paz Batchoy

The main reason for the diverse cooking styles is mainly due to the local produce abundant in the region. In Batangas, beef dishes are more common since cattle farming is one of their main produce. In the most areas of the Visayas and Mindanao, seafood is more of the norm, making beef prices a tad expensive. In some areas, both seafood and fish are hard to come by so game and vegetable dishes are often found.

Filipino Cuisine is a robust, colourful and hearty style of cooking that will surely be enjoyed by tourists and natives alike. Its wide array of flavour ranges from the subtle Spanish paprika to the super sour tamarind paste. It is unpredictable, audacious, surprising, mystifying and comforting at the same time.

I would like to introduce Filipino Cuisine to the world; even if you’re just a foodie, an avid reader or a professional chef, I encourage you to explore the flavours our cuisine has to offer. Together with the help of Steve & Nemia (who run this website), I will be featuring local dishes in my articles, which will also include facts, cooking tips, preparation and recipes on a weekly basis. In this way, I will be giving visitors a chance to taste what awaits them here in the Philippines.