Philippine cooking is the familiar blended with the exotic. Just as the Filipinos are part Malay, Chinese and Spanish, so is the cuisine of the seven-thousand-island Philippine nation. One can also taste the subtle hints of Indian, Mexican, Arab and American influences. American contribution to Filipino kitchen particularly became heavy following WW II when surplus canned foods became widely available because of the shortages of fresh produce. The Filipinos embraced these 'new foods' and turned them into dishes that taste nothing like canned food. For example, by sautéing canned corned beef with onions and garlic, they created a dish uniquely there own.
Philippine cooking is the familiar blended with the exotic. Just as the Filipinos are part Malay, Chinese and Spanish, so is the cuisine of the seven-thousand-island Philippine nation. One can also taste the subtle hints of Indian, Mexican, Arab and American influences. American contribution to Filipino kitchen particularly became heavy following WW II when surplus canned foods became widely available because of the shortages of fresh produce. The Filipinos embraced these 'new foods' and turned them into dishes that taste nothing like canned food. For example, by sautéing canned corned beef with onions and garlic, they created a dish uniquely there own.
