Cuisine of Philippines | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Cuisine of Philippines


00:01:58 1 History and influences
00:07:46 2 Characteristics
00:10:22 3 Common dishes
00:13:55 4 Breakfast
00:15:49 5 Merienda
00:17:23 6 Pulutan
00:19:33 7 Bread and pastries
00:24:46 8 Fiesta food
00:27:24 9 Regional specialties
00:27:41 9.1 Luzonese cuisine
00:31:03 9.2 Visayan cuisine
00:34:42 9.3 Mindanaon cuisine
00:36:44 10 Main dishes
00:44:39 11 Side dishes and complements
00:45:38 12 Desserts
00:48:30 13 Street food and other snacks
00:53:02 14 Exotic dishes
00:53:57 15 Cooking methods
00:54:11 16 Native ingredients
00:55:52 17 Beverages
00:56:00 17.1 Chilled drinks and shakes
00:57:13 17.1.1 Brewed beverages
00:59:05 17.2 Alcoholic beverages
01:02:46 18 Eating methods
01:03:54 19 See also



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SUMMARY
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Filipino cuisine (Filipino: Lutuing Pilipino/Pagkaing Pilipino) is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups. The style of cooking 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.Dishes range from the very simple, like a meal of fried salted fish and rice, to  fish curry, chicken curry, complex paellas and cozidos of Iberian origin created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where 'East meets West'.