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Philippine cuisine is varied and rich. They have three distinct meals a day. Influences came from Arabia, India, China, Japan and Spain. Silog (meaning meat) dishes of fish, pork, chicken and beef are prepared in "adabo" sauces (braised with onion, garlic and tomatoes), or "inadabo" (with soy, garlic and vinegar). Raw fish is marinated with vinegar and called Kannilaw. The chief staple grain of the country is rice.
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