Philippine cuisine

Philippine cuisine has evolved over several centuries from its Malayo-Polynesian origins to become a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences that have been adapted to local ingredients and the Filipino palate to create distinctively Filipino dishes. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate, such as the paellas and cocidos created for fiestas. Popular dishes include lechón, adobo, sinigang, kare-kare, tapa, crispy pata, pancit, lumpia, and halo-halo. Some common local ingredients used in cooking are calamondins, coconuts, saba (a kind of short wide plantain), mangoes, milkfish, and fish sauce. Filipino taste buds tend to favor robust flavors but the cuisine is not as spicy as those of its neighbors.

Unlike many of their Asian counterparts, Filipinos do not eat with chopsticks; they use western cutlery. However, possibly due to rice being the primary staple food and the popularity of a large number of stews and main dishes with broth in Philippine cuisine, the main pairing of utensils seen at the Filipino dining table is that of spoon and fork, not knife and fork. The traditional way of eating with the hands known as kamayan is seen more often in less urbanized areas.