Filipino or Philippine Cuisine roots itself from a mixture of indigenous, Malay, Spanish, Chinese, and American influences. Despite this apparent diversity, the Philippines is still a rice country; almost every type of food has rice on it. From simple fried milkfish to sinigang (meat in sour broth) to adobo (meat braised in garlic, vinegar and soy sauce), these dishes are always with a cup or two of rice. The country is also blessed with a wide variety of sweet treats; rice cakes and porridges such as leche flan, bibingka, sapin-sapin, kutsinta, pitsi-pitsi, champorado, and arroz caldo. As for other types of merienda, Filipino cuisine showcases its own bread forms such as pandesal, ensaymada, hopia, and empanada. Finger foods, roughly translated as "pulutan" and most street foods includes chicharon, barbecue, balut, tokwa't baboy, pancit luglog, kropek, sisig, isaw, fish balls, and squid balls.