Filipino cuisine, just like other cuisine that we can found around the world, has it's own distinctions and characteristics. It composed of more than a hundred of distinct ethno-linguistics classifications from the different regions of the country. But the majority of the number of classifications can be found on this major ethno-linguistics minority such as Kapampangan, Tagalog, Pangasinan, Ilocano, Bicolano, Cebuano, Hiligaynon, Waray, Chavacano, Maguindanao, and Maranao. The classification was the result of the geographical composition of our country, which is an archipelago. It is also a result of the foreign influence on how our forefathers prepare their food before. Such influence were from Chinese, Indian, Arab, Spanish, American and from our Southeast Asian neighbor, Malaysian and Indonesian. In fact, Filipino cuisine is considered as one of the earliest fusion of cuisine known in the world.

Early Filipino Cuisine

In early times, our forefather only cook on whatever they see on their surroundings. The ingredients would vary from the vegetation such as root crops, leafy plants, fruits, beans, wild berries, and sea weeds. The meat were usualy came from their locally-raised livestock, fishes and some seafoods, and some exotic food such as frogs, worms and insects. Preparing food in the earlier times are simple. They cook their food by roasting, steaming, boiling and fermenting. Then foreign traders came and introduce new ingredients and techniques of cooking. It was the instance that the Filipino cuisine melded as to what it is in the present. The knowledge that they obtained from it helped them to make new dishes by combining the new and old techniques. It was also then, that the rice cultivation was introduced. After that, the variety of the Filipino dishes increased.

Our distinctive culinary

Filipinos are known to eat using our barehands also known as "kamayan" , it is one of our distinction from other nationalities. We felt satisfaction through it especially if our food is served hot. Historically, when Spanish prohibited our forefathers to eat using utensils, particularly knives. Because of that, they use the side of spoon to cut the meat.

We have four different meals a day, aside from three main meals, we have the fourth namely as "meryenda" or afternoon snack. I prefer to call it as the "3 o'clock thing" as I usually do it during 3 of the afternoon. Usually, we have bread such as pandesal and your choice of beverage(mine is fruit juice).

Generally, we are not known for spicy foods just like our neighbouring Southeast Asian nations, but there are some regions known for it such as Bicol and some parts of Mindanao where our Muslim brothers and sisters lived.

We have a delight for sour food, known sour food were "paksiw" which is a fish cooked in vinegar and, "sinigang" which is a sour soup of pork, fish or other seafoods. "Sinampalukang manok" or chicken cooked with tamarind is also a variety of "sinigang" although, it has a different process in cooking wherein the latter was first sauteed before putting some water or stock while the "sinigang" is cooked by putting the raw meat into the boiling water or stock and cook until tender.

We also have foods for occasions. One of the most popular occasional food is "lechon" or roasted whole pig. It would surely become the star of the table when it is served during fiestas, birthday parties and other special Filipino occasions.

Food of our Childhood

Our childhood would be incomplete if you haven't taste your grandparent's food. After all, before we love some foreign cuisine such Korean, Japanese, Italian and Caribbean, we first felt inlove by this foods. I still feel the same today tho.

That's it. I know that there are still more things i haven't included here in my article, and I hope to write it in some other time. But before that, may I know your favorite Filipino dish in the comments below? Please feel free to share😁

Lead photo credit to guidetothephilippines.ph