Filipino Homestyle Dishes. Norma Olizon-Chikiamco

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      Introduction

      Filipino food is one of the least well-known of all Southeast Asian cuisines. Strongly influenced by the historical presence of the Spaniards, Chinese and Americans, it lacks the singular national identity that characterizes the food of other nations. Any mention of Filipino food would probably draw a blank from most people who can't associate it with any dish in particular. What is it? How does it taste? How does one cook it?

      Yet it is precisely this indefinable quality, this veil of mystery surrounding it, that makes Filipino food an interesting discovery.

      Imagine a stew of slowly tenderized beef, its sauce thickened by long, patient simmering, enriched with the flavors of olive oil and grated cheese. Or a pot of backyard vegetables cooked in shrimp paste and a spell of garlic, garnished with morsels of cubed pork. Or a parfait of tropical fruits and beans, sweetened with sugar and milk and topped with crushed ice. These, and more, are all part of the repertoire of the Filipino cook. They show the diversity of Filipino cuisine-from the Spanish-influenced Caldereta, to the indigenous Pinakbet, to the Asian-inspired Halo-halo melange.

      This diversity is likewise reflected in the wide variety of ingredients used in Filipino cooking. While some dishes may call for the liberal application of Spanish olive oil, others are more Oriental in their use of Asian condiments such as soy sauce and shrimp paste. Moreover, not only are these condiments used during the cooking process; often they are also served at the table as dips, so that diners can customize the flavor of the dishes according to their own tastes.

      Many Filipino dishes are also characterized by heavy sauces. While this may seem strange to some, to Filipinos it makes perfect sense. The sauces in a dish are often used to soften and flavor the rice with СКАЧАТЬ