Filipino cuisine is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago. The style of food making and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
This is Ampalaya Guisado (Sauteed Bitter Gourd). Ampalaya Guisado is a simple vegetable dish made by sauteing bitter gourd with garlic and onion then finishing off with a splash of broth and fish sauce. Ampalaya or Bitter gourd is a tropical vegetable that has a very strong bitter taste. However, the health benefits of this […]
This is Siopao (Steamed Buns). Siopao is a dough filled with a savory meat filling and cooked by steam. It is also another popular food item in the Philippines. Siopao do not require utensils to eat and can be consumed on-the-go. Enjoy this recipe from all of us at Filipino Chow.
This is Lumpiang Shanghai (Spring Rolls). Lumpiang Shanghai (otherwise known as Spring Rolls in other culinary traditions) is a mainstay of the Filipino party foods. You will often find this crispy appetizer at weddings, birthday parties, holiday gatherings, or any other social gathering you can think of. It’s not hard to see why. Once you