Daily Life :: Food
Philippine cuisine has evolved over several centuries, influenced by Malay, Spanish, American and Chinese cooking. Different regions have their own specialties ...|
The region is noted for dried salted seafood. Visayan cooking tends to be salty because of its dried salted foods and the liberal use of guinamos. Cooking is also simple. The people like their fish broiled over live coals or boiled in vinegar until it is almost dry. Some even eat their fish raw as in kinilaw.
Like the Northern Luzon people, they also like their vegetables simply boiled or steamed but dipped in guinamos with a squeeze of lemon.
The region is also well known for its native snacks such turon, turong saging and baybaye.
Mindanao cooking is marked by simplicity and the non-use of pork which Muslims do not eat. It is closely similar to Indonesian and Malaysian native fares in the use of hot chilies and spices such as curry. Some popular dishes are tiola sapi, piarun and lapua. One dish that almost every Filipino knows is adobo (pronounced AH-doh-boh, sometimes called the national dish) and the most popular dessert is halo-halo. For large parties and feasts, lechon (pronounced LEHR-tsone) or roasted suckling pig is almost a must.
For staples, most Filipinos living in Luzon prefer rice while Visayans like corn. In Mindanao, however, panggi (cassava) is the staple food in many areas.