Common Food Dishes In The Philippines
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals. Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages. Rice is often enjoyed with the sauce or broth from the main dishes. In some regions, rice is mixed with salt, condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries. While rice is the main staple food, bread is also a common staple.
A variety of fruits and vegetables are often used in cooking. Bananas (the saba variety in particular), kalamansi, guavas (bayabas), mangoes, papayas, and pineapples lend a distinctly tropical flair in many dishes, but mainstay green leafy vegetables like water spinach (kangkong), Chinese cabbage (petsay), Napa cabbage (petsay wombok), cabbage (repolyo) and other vegetables like eggplants (talong) and yard-long beans (sitaw) are just as commonly used. Coconuts are ubiquitous. Coconut meat is often used in desserts, coconut milk (kakang gata) in sauces, and coconut oil for frying. Abundant harvests of root crops like potatoes, carrots, taro (gabi), cassava (kamoteng kahoy), purple yam (ube), and sweet potato (kamote) make them readily available. The combination of tomatoes (kamatis), garlic (bawang), and onions (sibuyas) is found in many dishes.
Rice is a staple food in the Philippines