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Philippine Cuisine

Pinoy Food Recipes contains the foods, preparing procedures and feeding on customs found in the Philippines. The fashion of cooking and the meals linked with it have developed more than several centuries from its Austronesian origins into a combined delicacies of Malay, Spanish, Chinese, and American, too as other Asian and Latin influences tailored to indigenous substances as well as the neighborhood palate. Dishes range from your quite simple, similar to a meal of fried salted fish and rice, to the elaborate paellas and cocidos made for fiestas, of Spanish origin. Well known dishes include things like: lechón (entire roasted pig), longganisa (Philippine sausage), tapa (treated beef), torta (omelette), adobo (rooster and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked right up until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (rooster and/or pork simmered in the peanut sauce with veggies), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh new or fried spring rolls).