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The Philippines is an island archipelago country in Southeast Asia consisting of 7,641 islands. There are multiple ethnicities and cultures found t hroughout the islands and the cuisine has been influenced by this diverse mix of cultures. Filipino cooking has evolved over many centuries originating from Austronesian roots to a mix of Malays, Chinese, Spanish, American and indigenous influences. The cuisine centres on the combination of sweet, sour, and salty flavours mainly, however in the regions of Bicol, the Cordilleras and among Muslim Filipinos, spicy flavours form the base of most dishes. Vinegar is a common ingredient. Adobo (vinegar-based meat dish) is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling and improving in taste after a day or two. Rice is another Filipino staple served with meat, fish, stews, soup-based mains and vegetable dishes. Cooking and eating in the Philippines has traditionally been an informal and communal affair centred on the family kitchen. Filipinos traditionally eat three main meals a day: breakfast, lunch, and dinner and often an afternoon snack called meriénda. Unlike many of their Asian counterparts, Filipinos do not eat with chopsticks. Due to Western influence, food is often eaten using flatware-forks, knives, spoons-but the primary utensils typically used at a Filipino dining table is that of spoon and fork. Some say that Filipinos can cut anything with a spoon and fork, no knives needed! Another traditional way of eating is with the hands, especially dishes that are grilled or fried. The diner will take a bite of the main dish, and then eat rice pressed together with his/her fingers. This practice is known asRead more

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