Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors.
While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation.
Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.
champorado (a sweet cocoa rice porridge), being paired with tuyo (salted, sun-dried fish);
dinuguan (a savory stew made of pig's blood and innards), paired with puto (sweet, steamed rice cakes);
unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong;
the use of cheese (which is salty) in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring.
page 2... Characteristics Philippines Cuisine
Philippines Cuisine History and Influences
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias), and can be seen in dishes like arroz caldo (congee), sinangag (fried rice), chopsuey. More details at Philippines Cuisine History and Influences