Describe The Baking Industry In The Philippines?


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In common with most Asian countries current Philippine baking is centered around rice and fish which are both available in abundance. With various options on how to cook these foods, there are no shortage of dishes that can be created around these foods.
IMPORTSRice has been around for as long as the Philippine nation and has been used in various ways blending with other foods introduced to the nation. Spanish settlers brought peppers, corn, potatoes and other vegetables which were adapted for use with rice as dishes and tastes began to evolve and develop as did cooking methods. In the nineteenth century a Chinese influence began to emerge with noodles prominent and more imagination in use blending all the differing influences to produce a more varied diet than simply rice-based dishes.
LOCALWith rice and fish available in plentiful supply, foreign foods have complimented local dishes to great effect with heavy influences from Arab and Malaysian cuisine. Examples of this can be found in chopsuey, vegetable spring rolls, pancit bihon and chicken curry. From Spanish settlers pochero, menudo, spaghetti and caldereta dishes were introduced and were again mixed creatively with local produce.
Despite their exotic origins Philippine dishes are noted for their simplicity with easy-to-follow instructions being passed down the generations. These techniques have been exported worldwide taking Philippine cooking to an international audience, raising awareness of the dishes and developing further dishes combining the best of local produce with the free flow of imported food.
Philippine food has gained an international reputation which has grown in these more health-conscious days, principally because of the lack of fat in the Philippine diet.

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