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Philippine cooking is the familiar blended with the exotic. Filipinos cuisine of the seven thousand island Philippine nation. One can also taste the subtle hints of Indian, Mexican, Arab and American influences. American contribution to Filipino kitchen particularly became heavy following WW II when surplus canned foods became widely available because of the shortages of fresh produce. The Filipinos embraced these 'new foods' and turned them into dishes that taste nothing like canned food. For example, by sautéing canned corned beef with onions and garlic, they created a dish uniquely there own.
The feijoa, also known as the pineapple guava and the guavasteen, is an exotic and interesting fruit that is native to South America (Argentina, Brazil, Paraguay, and Uruguay) and is also grown in New Zealand and in the United States, in California and Fl
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