Food
Traditional Tsinoy cuisine, as Chinese Filipino home-based dishes are locally known, make use of recipes that are traditionally found in China's Fujian province and fuse them with locally available ingredients. These include unique foods such as hokkien chha-peng (Fujianese-style fried rice), si-nit mi-soa (birthday noodles), pansit canton (Fujianese-style e-fu noodles), hong ma or humba (braised pork belly), sibut (four-herb chicken soup), hototay (Fujianese egg drop soup), kiampeng (Fujianese beef fried rice), machang (glutinous rice with adobo), and taho (a dessert made of soft tofu, arnibal syrup, and pearl sago).
However, most Chinese restaurants in the Philippines, as in other places, feature Cantonese, Shanghainese, and Northern Chinese cuisines, rather than traditional Hokkienese fare. The more recent Singaporean restaurants serve a mixture of Hokkienese and other cuisines from China.
The contribution of Chinese Filipinos to Filipino food - attested to by the numerous Hokkien words adapted by Chinese Filipinos. Examples include pansit (noodles), lumpia (eggrolls), and taho (beancurd).
Read more about this topic: Chinese Filipino
Famous quotes containing the word food:
“When no food is given to the ear,
Then let a little be given to the stomach.”
—Tiruvalluvar (c. 5th century A.D.)
“Hume, and other sceptical innovators, are vain men, and will gratify themselves at any expense. Truth will not afford sufficient food to their vanity; so they have betaken themselves to errour. Truth, sir, is a cow which will yield such people no more milk, and so they are gone to milk the bull.”
—Samuel Johnson (1709–1784)
“At the violet hour, the evening hour that strives
Homeward, and brings the sailor home from sea,
The typist home at teatime, clears her breakfast, lights
Her stove, and lays out food in tins.”
—T.S. (Thomas Stearns)