What is the most typical Philippine food? Is it sinigang, a cold, sour stew that equally accommodates fish, meat, fowl, or prawns—so refreshing in hot weather? Is it adobo, meat, shellfish, or vegetables cooked in vinegar, which keeps without refrigeration? Is it pancit, the many kinds of noodles found at all celebrations? Could it be rellenong manok, the capon stuffed for Christmas? Or might it be pritong manok, chicken fried after a vinegar and garlic marinade?