Philippine Cuisines


Fiesta food
Philippines Cuisine

For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig. It is typically served with lechon sauce. Other dishes include hamonado (honey-cured beef, pork or chicken), relleno (stuffed chicken or milkfish), mechado, afritada, caldereta, puchero, paella, menudo, morcon, embutido (referring to a meatloaf dish, not a sausage as understood elsewhere), suman (a savory rice and coconut milk concoction steamed in leaves such as banana), and pancit canton. The table may also be have various sweets and pastries such as leche flan, ube, sapin-sapin, sorbetes (ice creams), totong (a rice, coconut milk and mongo bean pudding), ginataan (a coconut milk pudding with various root vegetables and tapioca pearls), and gulaman (an agar jello-like ingredient or dessert).

Christmas Eve, known as Noche Buena, is the most important feast. During this evening, the star of the table is the Christmas ham and Edam cheese (queso de bola). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries, or pastries. Available mostly during the Christmas season and sold in front of churches along with bibingka, puto bumbong is a purple yam-flavored puto.

More common at celebrations than in everyday home meals, lumpiang sariwa, sometimes referred to as fresh lumpia, is a fresh spring roll that consists of a soft crepe wrapped around a filling that can include strips of kamote (sweet potato), singkamas (jicama), bean sprouts, green beans, cabbage, carrots and meat (often pork). It can be served warm or cold and typically with a sweet peanut and garlic sauce. Ukoy is shredded papaya combined with small shrimp (and occasionally bean sprouts) and fried to make shrimp patties. It is often eaten with vinegar seasoned with garlic, salt and pepper. Both lumpiang sariwa and ukoy are often accompanied together in Filipino parties. Lumpiang sariwa has Chinese origins, having been derived from popiah



Philippine Cuisine Island Philippines

Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. More details at Philippine Cuisine Island Philippines


History & influences, Characteristics, Common dishes, Breakfast, Merienda, Pulutan, Breads & pastries
Fiesta food, Regional specialties, Northern Philippine cuisine, Central Philippine cuisine, Southern Philippine cuisine
Main dishes, Side dishes and complements, Desserts, Dessert gallery, Street food and other snacks, Exotic dishes
Cooking methods, Beverage, Chilled drinks and shakes, Brewed Beverage, Alcoholic Beverage, References

Philippines Destinations - Philippine Cuisines

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