Pinoy Typical Meal

Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy taste, though most dishes are not typically spicy. While other Asian cuisines (e.g. Cantonese) may be known for a more subtle delivery and presentation of food, Filipino palates prefer a sudden influx of flavor. It can be said that it is more flamboyant, as Filipino cuisine is often delivered in a single presentation, giving the participant a simultaneous visual feast, an aromatic bouquet, and a gustatory appetizer.

Snacking is normal, and it is possible that a Filipino could have eaten five meals in a day. Dinner, while still the main meal, is usually eaten in smaller quantities compared to other countries. Usually, either breakfast or lunch is the heftiest of all meals.

Main dishes include sinigang (pork, fish, or shrimp in tamarind stew and vegetables), bulalo (beef stew with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep fried hog hoofs), mechado (pork cooked in tomato sauce), pochero (beef or pork cooked in tomato sauce with bananas and vegetables), kaldereta (beef or goat cooked in tomato sauce), fried or grilled chicken/porkchops/fish/squid/cuttlefish. Dinner may be accompanied by stir-fried vegetables, atchara (shredded and pickled papaya), bagoong or alamang. Most popular desserts include leche flan, nata de coco (coconut jello) or gulaman (jello).

Some dishes will rely on vinegar for flavoring. Adobo is popular not solely for its splendid flavor, but also for its ability to remain fresh for days, and even improves its flavor with a day or two of storage. Tinapa is a smoke-cured fish while Tuyo, daing, and dangit are corned sun-dried fishes popular for its ability not to spoil for weeks even without refrigeration.

Food is eaten with a spoon and fork. Filipinos use their spoons to cut through meat instead of knives used in other western cultures. Another traditional way of eating is with the hands especially when meals consist mostly of dry dishes like inihaw or prito. The diner takes a bite at the dish and simultaneously stuff his mouth with rice pressed skillfully into a ball with his fingers. In some areas of the Philippines, diners are able to form balls of rice even if it is soaking in broth. This practice, known as kamayan, is rarely seen in urbanized areas. However, Filipinos tend to feel the spirit of kamayan when eating amidst nature during out of town trips, beach vacations, and town fiestas.