Description

Fine Filipino Food is a testament to the rich mix of cultures that have influenced the cuisine of the Philippines, situated at the crossroads of the Pacific Ocean and the South China and Sulu Seas. Chinese traders introduced stir-frying and deep-frying techniques, as well as noodles and soy products; Malaysian spice traders brought seasonings from the Spice Islands and introduced the classic appetizer, satay; Spanish colonizers brought their culinary traditions. Adobo, arguable the best-known Filipino dish, is a by-product of Spanish and Chinese influence.

Enjoy this blend of cuisines with its variety of cooking methods, such as stir-frying, deep-frying, grilling on skewers, sautéing in coconut milk, marinating in vinegar and spices, broiling over live charcoal, wrapping in banana leaves, and steaming.

About the author(s)

Karen Hulene Bartell has traveled extensively in the Philippines. She is the author of Best of Korean Cooking, Best of Taiwanese Cooking, and Best of Polish Cooking, all published by Hippocrene Books. She resides in Driftwood, Texas, with her husband.