Food Culture in the Philippines


Filipino social gatherings--called

Filipino social gatherings–called “salu-salo”–revolve around communal-style feasts.

(Photo: Taste of Philippines image by Michael May from Fotolia.com )

Related Articles

The diverse geography of the islands of the Philippines not only has made food easily accessible to fishermen, farmers, hunters and gatherers but has allowed it to be prepared by some of the simplest methods of cooking, including boiling, grilling, stewing and steaming. The cuisine has also been heavily influenced by centuries of trade with Spain, China, France, Southeast Asia and the United States.

Considerations

On any given day, Filipinos consume five small-plate meals. It begins with an early breakfast and is followed by a 10 a.m. snack called merienda. Following lunch is another merienda at around 4 p.m. which gives diners enough energy to last until dinnertime. Finger-food appetizers are served during happy hour, and it’s not uncommon to finish off a late evening with sweets or fruit, coconut and caramel being the primary ingredients. In urban areas, more emphasis is put on dinner, whereas residents of rural, poorer neighborhoods consume their largest meals in the middle of the day. Unlike in Western cultures, Filipino courses are all served simultaneously and eaten with forks, spoons or fingers.

Staples

The central ingredient in any Filipino menu is steamed white rice, the leftovers of which are combined with herbs and sauces and recycled to subsequent meals. Corn, noodles and bread also figure prominently in the Filipino diet because of their adaptability to different styles of cooking. The abundant seafood of the region — particularly grouper, tilapia, bass, shrimp and clams — often shares the table with pork and chicken. Although beef is available, it’s generally reserved for special occasions. Coconut appears in dishes from soup to desserts.

Sauces and Dips

Salty fish sauce, coconut cream, lemongrass, adobo sauce, soy sauce, spicy barbecue sauce, sweet and sour, miso tomato, bagoong — which is dried shrimp paste — and Filipino vinegar are typically put on the table for dipping meats and vegetables as well as dribbling over rice. These are mixed and matched with ginger, garlic, onions, peppers, limes and cilantro. Broth made from vegetables or chicken is often provided as well.

Signature Dishes

In private homes as well as restaurants, Filipinos take pride in dishes that reflect their indigenous resources and cooking methods as well as foreign fare. Among the most popular are marinated meats in adobo sauce; Dininding, a traditional dish combining vegetables and seafood; Laksa, a melting pot of shrimp, pork and vegetables; Kari-Kari, or boiled oxtail; and Estofado, a deep-fried meat dish served with potatoes. For dessert, save room for flan, sweetened rice cakes, ambrosia salads and caramel custards.

Dining Etiquette

If you’re invited to a private Filipino home for dinner, the first order of business is to compliment your host’s wife on the beauty of her house. A box of chocolates or flowers are appropriate as hostess gifts as long as the blooms aren’t lilies or chrysanthemums. You can also bring a wrapped gift, but keep in mind that Filipino protocol requires that your present not be opened until after you have left. Take the lead from your host on where and when to sit as well as when to start serving yourself food. Hold a spoon in your right hand to guide the food onto the fork in your left. Because meals are served family-style, never take something off a platter with your eating utensils — use the serving spoons that accompany it. Within a week of enjoying your host’s hospitality, follow up with a handwritten note of appreciation.

Disclosure

Leaf Group is a USA TODAY content partner providing general travel information. Its content is produced independently of USA TODAY.

References

  • “The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors”; Jennifer M. Aranas, Brian Briggs, Michael Lande; 2006
  • “Fine Filipino Food”; Karen H. Bartell; 2009
  • “The Philippine Cookbook”; Reynaldo G. Alejandro; 1985

About the Author

Ghostwriter and film consultant Christina Hamlett has written professionally since 1970. Her credits include many books, plays, optioned features, articles and interviews. Publishers include HarperCollins, Michael Wiese Productions, “PLAYS,” “Writer’s Digest” and “The Writer.” She holds a B.A. in communications (emphasis on audience analysis and message design) from California State University, Sacramento. She also travels extensively and is a gourmet chef.

Photo Credits

  • Taste of Philippines image by Michael May from Fotolia.com

Source