typical filipino dinner tableWho doesn’t want to be satisfied with what to eat. One trait distinctly Filipino is to get a full stomach when done eating. Part of their culture is to create colourfully flavoured dishes to sate the palate.

Parallel to the rich history of the nation is the country’s evolution in food. The original Filipino dishes have been infused with multiple tastes from previous colonizers who dwelt in the country for some time. In addition, Filipinos have also mixed culinary cooking methods and dishes of some of its neighbouring countries like China.

Not only do Filipinos appreciate food with gusto, but they also invent creative ways to cook and present dishes or ingredients at hand. Much like the famous “sisig”, one of many trademark delicacies of the country, which is a dish made from parts of a pig’s head and sometimes of its liver as well.

Another interesting Filipino alternative to ordinary plain rice is margarine rice. It’s simple yet tasteful option to plain old rice. It is usually served for breakfast meals along with egg and variations of other viands. It is so common, in fact, that the tradition of eating margarine rice has been part of one’s earliest childhood experiences (in the 90’s at least).

Filipinos are quite hearty food lovers and as such, take great love in preparing a decent and heavy lunch or dinner. Since rice is the staple food in the Philippines, it is present in all meals. Viands for lunch and dinner are typically heavier than what people usually serve during breakfast. Options are quite grand in this arena, as Filipinos are inventive in their cuisines. Choices from different ways to cook meat like pork and beef are vast. The famous adobo (pork or chicken in soy sauce and vinegar) is on the top of the list because of its popularity not only amongst the local people but with foreign visitors and adventurers as well.

Pork adobo

One unique way Filipinos serve food is boodle fight. Boodle fight may not be the common words you’ll hear from Filipinos but it is a method of eating amongst the military a long while back. Nowadays, it’s just one interesting way to eat a meal where some restaurants specialize in. They serve the different kinds of food on a very long table topped with banana leaves where people gather and eat with their bare hands. Usually, food served on boodle fights are variations of traditional Filipino food like barbecues, pansit (stir fried noodles) and other viands. But some restaurants add a bit of foreign food like baked scallops among others.

Of course, Filipinos also ventured into desserts. Rice pudding, cakes and other delicacies vary from different corners of the archipelago. The most common sweets are the pastillas (soft candy made from milk and sugar), polvoron (powdery substance made from milk and sugar as well), and yema (can be made into a soft or hard custard candy).

pulvoron

Filipino food, therefore, is not simply something to eat and means of sustenance, but a reflection of sorts of the people as well. It demonstrates the rich history and provides evidences of culinary creativity of the Filipino people in simple ways.