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Travel Food | Filipino Food Essentials. Philippine cuisine consists of the food, preparation methods, and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Indian, Japanese, Malay, Chinese, Spanish, and American, as well as other Asian Indian cuisine adapted to indigenous ingredients and the local palate. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas of Spanish origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), 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). Philippine cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes. Kalamansi is the more known of those ingredients, it is a fruit that belongs to the genus citrus. It is mostly used due to the sourness it gives to a dish. Another is the Tabon-tabon, a tropical fruit which were used by pre-colonial Filipinos as anti-bacterial ingredient especially in Kinilaw dishes. The country also cultivates different type of nuts and one of them is the Pili nut, which the Philippines is the only known edible exporter of. It is usually made as a merienda or is incorporated in other desserts to enhance the flavor due to the milky texture it gives off as it melts in the mouth. Tultul, a type of rock salt is another ingredient made only in Guimaras whom most use it to sprinkle on cooked rice to serve as a viand. The salt is an assortment of reeds, twigs and small pieces of bamboo carried to the shore by the sea tide where they have been soaked in seawater for some time and is then burned in large quantities while continually being doused with salt water on a daily basis. The ashes then is strained continuously by kaings and are then cooked in pans. In Visayas, another souring agent in dishes in the form of Batuan (Garcinia binucao) is used. It is a fruit that is greenish, yellowish, somewhat rounded, and four centimeters or more in diameter. They have a firm outer covering and contain a very acid pulp and several seeds.