Philippines Vegan Recipes
What Healthy Vegan Meal Are You Gonna Cook Today?
"About Philippine food"
The Pilipinos are a hospitable, very sweet, and friendly people who love to party, and the food is surely at the centre of their many celebrations. Their food is distinguished by its strong combination of sweet, sour and salty flavours, often delivered in a single presentation, though in general most dishes are not heavily spiced. Snacking is normal for a Pinoy and they may eat five 'meals/snacks' in a day. Dinner is still the main meal, though traditionally smaller than either breakfast or lunch. Desserts are usually made only for holidays. The most popular desserts include Leche Flan, Buko Pandan (meat of young coconut with cream and pandan flavour), Gelatin, Halo Halo and Mango Float.
Filipino food combines Eastern and Western ideas and is strongly influenced by Chinese and American traditions explorers and settlers have each contributed to the regions colourful culinary delights. One of Pilipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all the dishes. Another, although less present influence is that of other Southeast Asian countries who have contributed all their love of hot spices to Pinoy's cooking.
Chinese traders, who have been going to the Philippines since the 11th century, brought with them, not only their silks and ceramics from the Middle Kingdom for purposes of commerce, but also Chinese cooking traditions like stir-frying and steaming. The Filipino pancit has its roots in noodle soup dishes from China, the lumpia finds its origins in Chinese spring rolls, while the siopao and siomai are similar to the popular Chinese dim sum dishes of steamed buns and dumplings.
The Philippines is made up of 7,107 islands; with a few more appearing when the tide is low. With so much water everywhere, it is no wonder that seafood is the main source of protein in the Filipino diet. The country is divided into seven major regions and features a wide variety of regional fare. It's not easy to put one's finger on what might constitute the country's national dish but several that could lay claim to that distinction include the Adobo which is chicken and pork stewed in vinegar and soy sauce, garlic, peppercorns and bay leaf, the Bistek which is beef and onion rings in soy sauce and the lumpia or spring rolls which is good if you looking for vegetarian appetizer recipes and the Sinigang which is pork, fish, or shrimp in tamarind soup and vegetables.
One feature that is unique to the Filipino dining is the sawsawan, dipping sauces that are serve with every meal and which can turn simply prepared roasted or steamed meals into bursts of flavours that follow one's own taste buds. Common condiments like fish sauce, soy sauce, native vinegar and cream-style shrimp paste are mixed with herbs including ginger, garlic, chilli peppers, peppercorns, onions, tomatoes, kalamansi (local lime) to bring the flavours up a few notches.
Just as in the other Southeast Asian countries, a typical Pinoy meal often consists of white rice eaten with a variety of dishes, all of which taste better when consumed together with family and friends.
Filipinos are really meat lovers. But for health reason and other concerns I specialized my website on a vegetarian and vegan Philippine recipes.
So tara na, kain na tayo!
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