Wazzup Pilipinas!?
Filipino cuisine is a diverse blend of different influences from various cultures, including Malay, Chinese, Spanish, and American, among others. One possible reason why Filipinos are fond of salty and sweet food could be because of the significant influence of these different cultures on Filipino cuisine.
The Filipino culinary preference is a diverse and vibrant mix of indigenous, Malay, Chinese, Spanish, and American influences. Filipino cuisine is known for its bold flavors, use of fresh ingredients, and colorful presentation. Some of the most popular dishes in Filipino cuisine include adobo, a savory stew of meat, vinegar, and soy sauce; sinigang, a sour soup with vegetables and meat or seafood; and lechon, a whole roasted pig.
Filipino cuisine also features a wide range of street food, including grilled meats, fish balls, and kwek-kwek (deep-fried quail eggs). Desserts are also an essential part of Filipino cuisine, with popular options like halo-halo, a shaved ice dessert with various toppings; leche flan, a rich and creamy custard dessert; and bibingka, a rice cake typically served during Christmas.
The Filipino culinary preference is characterized by its bold and flavorful dishes, which are enjoyed by Filipinos and non-Filipinos alike.
Filipinos have a love for salty and sweet food because of their culinary history and cultural influences.
The use of salt in Filipino cuisine can be traced back to the pre-colonial era when salt was used as a preservative for fish and meat. It also served as a flavor enhancer and was added to dishes to balance out the sourness and spiciness of other ingredients. The salty taste has become a common flavor profile in Filipino cuisine, and many Filipinos enjoy salty snacks and condiments such as fish sauce and soy sauce.
On the other hand, the love for sweet food can be attributed to the Spanish colonial period. Spanish cuisine heavily influenced Filipino cuisine, and the use of sugar and other sweeteners became more prevalent during this time. The Spanish introduced desserts such as leche flan, ensaymada, and polvoron, which are still enjoyed by Filipinos today.
Moreover, the Filipino palate also enjoys a balance of sweet and salty flavors in dishes. This can be seen in popular Filipino dishes such as adobo, which has a savory and slightly sweet taste due to the use of vinegar and soy sauce.
In summary, the love for salty and sweet food in Filipino cuisine can be attributed to a mix of historical, cultural, and culinary influences.
Chinese cuisine commonly includes sweet and savory flavors in their dishes, such as sweet and sour pork or soy sauce-based marinades. Meanwhile, Spanish cuisine often uses salty ingredients like olives and cured ham.
Another possible reason is that the climate in the Philippines can affect food preferences. In a hot and humid environment, people may crave salty and sweet flavors to balance the body's electrolytes and satisfy their taste buds.
Overall, Filipinos' preference for salty and sweet food is likely due to a combination of cultural influences and individual taste preferences shaped by environmental and regional factors.
Maybe we should learn more about the reasons why ... instead of outright complaining or ranting.
When criticizing about food offerings of certain restaurants or brands, the right questions we should ask "is it better that way for us?" "Compared to others, are the ingredients, spices, etc. used on their products more beneficial?"
When was the time we checked for the actual ingredients used to prepare our food?
Sometimes kasi not everything that's tasty are good for us. Kaya nga hindi ba hospital food are like "walang lasa" because they are necessary daw for our recovery or improvement of our health? Not too sweet or salty? Filipinos are indeed more fond of such food close to being too salty or sweet without considering the impacts to our health.
Should proper diet and nutrition be also applied in restaurants, including fastfood? Or palusot lang ba yun para tipirin nila ang cooking at serving ng ating food at hospitals? Should it be different at restaurants? Maybe the restaurant owners or chefs/cooks are practicing or implementing more thoughtful ways or means of cooking our food?