Philippines recipe or Filipino recipe is a heritage cuisine of many races-Malay-Indonesian, Chinese, Spanish and American. Their influences have been adapted to local ingredients and palates. One thing that sets apart this cuisine from their Asian neighbors is the heavy use of spices. Whereas other cuisines prefer subtle hints of flavor, they like bursting it in every dish. They love a bold combination of sweet, sour and salty flavors.
If you want your dish to fit in with other Philippines or Filipino recipes, these are the most commonly used spices: Ginger is used in soups and stews such as arroz caldo (rice porridge), and tinola (chicken stew). It is used both for flavor and aroma. Chili, not that super spicy as Thai’s food but with just a bit of kick, is used to spiced up rich meat viands to everyday sauces like patis (fish sauce) and soy sauce. They are often mixed with crushed chili and used as dips or marinades. Garlic and Onions almost always go together, especially in meat and vegetable dishes. Lemongrass leaf is slightly sweet with a hint of citrus, a perfect complement to gravy and other meat sauces. Filipinos have three main meals in a day. Heavy breakfast and lunch then a light dinner plus an afternoon snack called merienda. Here food is served all at once rather than in courses. Generally, a Philippines recipe or Filipino dish is consist of sweet, salty and sour elements. To fully experience these three elements, try champorado (sweet cocoa rice porridge) paired with tuyo (a salted sun-dried fish) dipped in a sourly chili vinegar. For more bursting flavored recipes, browse below.