Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with its cuisine have evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.


Filipinos traditionally eat three main meals a day: agahan or almusal (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack called meriénda (also called minandál or minindál). Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas.

The food of the Philippines is the least healthy food of the region. High amounts of saturated fats, real focus on fat as an ingredient and the high use of deep fried and other fried foods. This may not have much of an affect while her population is poor and balancing energy expenditure with intake but the problems will be realised I would bet in the wealthier groups initially and as she develops this effect will have a spill on effect. There is some call to modify diet from within the country. The reality is that the food is extremely delicious and has come through as a cultural marker it can only be adjusted by people wishing to reduce their health risk by over balanced fats and oils. The style has been imported and mixed over centuries and its deadly. Singapore has already seen it, China is witnessing it, Thailand is seeing obesity in her school children and heart disease in her adults and their recipes are often lighter in fat.

Filipino Food is the least known of the Asian cusines for a number of reasons and the fact that she has always quetly accomodated her colonial masters and kept a low profile for the sake of peace is an argument for her quiet cuisine. Very recently the glass has been cracked and the expose by popular food investigators has opened the doors on this nation's food.Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), pochero (beef in bananas and tomato sauce), afritada (chicken or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), 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).

http://en.wikipedia.org/wiki/Philippine_cuisine