![]() ![]() ![]() The above does not, of course, even really get into the regional dishes, which are the ones that really speak in the voice of the area from which they came. ![]() Also, the degree of sourness varies: in the Tagalog region (as in my own family), sinigang is generally prepared very sour, whereas in Cebu sinigang it isn’t as sour. But the choice of souring agent may vary from region to region: tamarinds are more commonly used as a souring agent in the Tagalog region, for instance, whereas in Cebu they’re more likely to use a fruit called iba ( kamias in Tagalog). Take sinigang, for example: at its most basic, it’s meat and vegetables cooked in a sour soup. Not a lot of people (besides Filipinos themselves) know just how regional the food in this country is: certain dishes, like adobo and sinigang are national, present in every part of country, but fewer people understand that even these “national” dishes are altered by the region in which they are eaten. ![]() I’m also a firm believer in the idea that one of the fastest ways to understand a culture is to understand – and eat – their food.įilipino food is a great example of this idea. As a child I was a very picky eater, but over the years I’ve gotten rid of that habit, and when I go out with my friends and family nowadays I’m more open to trying things out than I was before. I love eating food, and I also love cooking it – as long as I don’t have to stand over spattering oil, of course. Food is, hands-down, one of my favorite topics. ![]()
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