Search Results for: Live carp fish
and other asian influences adapted to indigenous ingredients and the local palate. during the pre-hispanic era in the philippines foods were prepared mainly by boiling, steaming, or roasting. the foods ranged from the usual livestock such as cow, water buffalo, pig and chicken to various kinds of fish
and silk being traded for spices and trapang in luzon. this early cultural contact with china introduced a number of staple foods into philippine cuisine, most notably soy sauce, tofu, beans sprouts, pickled mustard greens, white radish, bamboo shoots, chinese celery, water chestnuts, lemongrass and fish...
http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-its-origins-and.html