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
Philippine Cuisine Island Philippines
Puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pigs leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). More details at Philippine Cuisine Island Philippines