Chase Valencia, via KCET, writes that
From the impact of ancient trade relations with India to the occupation of the United States, the culinary history of the Philippines is dense and textured thanks to the myriad of influences accepted into our culture. The basis of most of our dishes came from a foreign source, but we adapted and improvised with our local ingredients and native tastes. We developed dishes so deeply ingrained in our way of eating that the origin of the dish became an afterthought. The end result is naturally absorbed into what is today’s Filipino cuisine.
Interesting article. Worth a read.