Dry Cooking with nine Filipino recipes

The Philippines were an important half-way station between China and the west, both for those coming from Europe and from Spanish South America. Trade station, pirate hide-out, smuggling capital and, inevitable also, a hotspot for culinary fusion. The Filipino recipes I found at AllRecipes do indeed look unusual to me (much soy sauce and Mediterranean herbs, rice and pasta, tropical fruits and (according to another source) Spanish sausages). From Map your Recipe (using 9 recipes, which might be based on what you can buy in US supermarkets) I got a 83.3% use of old world ingredients, which is a number common for most cuisines. The Cuisine guestimation I think nicely sums up the fusion/uniqueness of Filipino food.

To see if it would be possible for the program to recognize Filipino cuisine I fed the same recipes to a new tool (Compare your Recipe) that takes up to 10 recipes simultaneously and compares occurrence, frequency and type of ingredients. The radar graph below shows what ingredients were used and in how many recipes. I am struggling to find the unique combination but will try again later with more recipes. I have added the recipes to the example section so you can see for yourself. 

 

With thanks to Rachel Laudan (earlier) for making the suggestion.