Saltiness is another characteristic of Filipino cuisine. The traditional ingredient used is bagoong , a fermented fish sauce. We have made a close replica using hot sauce, soy sauce, fresh lemon juice, pepper, and garlic as flavoring and grilled tofu as an ingredient. Sliced fruit, pickled fruit and vegetables, small noodle dishes, and baked items are also served at merienda . My introduction to Filipino fiesta food was through dessert.
Shaved ice is placed in a tall glass or parfait dish and coconut milk is poured over the ice.
Then a smorgasbord of ingredients, which can include sweet beans, palm seeds, diced fresh and canned fruit, sweet corn kernels, toasted nuts and seeds, and crisp cereal are mixed in. There are more than 7,000 islands in the Philippine Archipelago, some of which have traded with Malaysia, China, India, and Arabic countries, and some that have been colonized at one time or another by Japan, the United States, and Spain. For this reason, regional cuisine is extremely diverse. The Ilocanos and Cagayanos of Northern Luzon mix boiled vegetables in many of their dishes, while Metro Manila citizens may use tamarind. The Bicolanos steep ingredients in coconut milk while the Visayans cook vegetables with ginger and green onion leaves.