Philippine cuisine - consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas.
- Lumpia- Lumpia are pastries of chinese origin similar to spring rolls. Popular in the Philippines. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in the Philippines.
French - Starting with the crepe we are going to dig into the french cuisine.
- A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
Chinese - There is Authentic Chinese and then there is American_Chinese_cuisine. You will find both on my blog starting with American Chinese and the Famous "Beef and Broccoli" Dish.
- American Chinese cuisine often uses ingredients not native and very rarely used in China. One such example is the common use of western broccoli instead of Chinese broccoli in American Chinese cuisine.
- In the nineteenth century, Chinese restaurateurs developed American Chinese cuisine when they modified their food to suit a more Western palate. First catering to railroad workers, restaurants were established in towns where Chinese food was completely unknown. These restaurant workers adapted to using local ingredients and catered to their customers' tastes. Dishes on the menu were often given numbers, and often a roll and butter were offered on the side.
