Filipino dishes are influenced by other world cuisines.
Filipino cuisine is heavily influenced by Chinese and Spanish traditions. In Mindanao, the Islamic region of the Philippines, natives often use curries typical in Indonesian and Malaysian foods. Because of the blend of traditional cooking styles and international influences, Filipino food is spicy, salty, sour, diverse and colorful but not as hot as most Thai or Indian dishes. Add this to my Recipe Box.
Ginger
Fresh ginger, a staple spice in many Asian cuisines, is commonly used in Filipino soups and stews. Ginger is especially used in chicken and fish dishes, as the flavor and aroma complements these meats. Filipinos don't typically grate their ginger; instead, they crush the root and add it to the dish, then remove it before serving. This way, the food absorbs the strong flavor of the spice, but nobody has to eat the root.
Garlic and Onions
Native Filipino garlic is about half the size of bulbs typically used in U.S. cuisine. As a result, they are harder to peel and chop but have a stronger and spicier flavor. Native red onions, used for sauteing and pickling, also have a pungent flavor. White onions are also common but are used more in sandwiches and soups. Garlic and onions are often used together in vegetable and meat dishes alike.
Annatto/Atsuete
Annatto, which are dark, tear-shaped red seeds, are bland on their own, but they are considered a spice, as they complement and are often used with other spices. These seeds are used to spice up and add red color to many dishes. Because annatto seeds are an all-natural substance, they are a healthful alternative to synthetic red food colorings.
Native Chili
Native chili is used all over the Philippines to spice up meat dishes, Islamic curry dishes, sauces and dips. Two traditional recipes that feature these hot chilies are chicken tinola and pork sinigang.
Tags: meat dishes, often used