Regional Cuisine of Central & Southern Luzon

Regional Cuisines of Central Luzon

Central Luzon

• Region 3 is composed of seven provinces—Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales; and fourteen cities: Angeles, Balanga, Cabanatuan, Malolos, San Fernando, Gapan, Mabalacat, Meycauyan, Olongapo, Palayan, San Jose, San Jose del Monte, and Munoz, and Tarlac.
• The region earned itself the moniker “Rice Granary of the Philippines” since it has the largest plain in the country and produces most of the country’s rice supply.
• The cuisine of this region was a witness to Philippine history, as the Kapampangans were tapped by Spanish elite households to prepare meals for foreign dignitaries (Cambodian prince, Russian archduke) and were again tapped to produce and prepare a meal during the Proclamation of Philippine Independence in 1898.

Characteristics

• Cooking is marked by elaborate preparation and a clever combination of many different ingredients in a single dish.
• The people have a passion for meat especially pork and poultry. Some popular dishes are sisig, embutido, and balut.
• They usually like their vegetables sautéed in garlic, onions, and tomatoes with pork and shrimps.
• Cooking is influenced by Spanish, Mexican, Malay, and Cantonese flavors.

Main Course

Bistek Tagalog

Kare-kare

Sisig

It consists of thinly sliced beef that's marinated and braised in a combination of citrus juice, onions, garlic, soy sauce, and pepper.

A popular Filipino dish made by boiling, chopping, and grilling parts of pig's head such as ears, cheeks, and jowls, which are then seasoned with salt, pepper, and vinegar.

A traditional Filipino stew consisting of meat such as tripe, pork leg, ox tail, goat or chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds.

Main Course

Biringhe

Pindang Damulag

Buro

A simplified Filipino version of Spanish paella, made with local ingredients

Pindang Kalabaw or Pindang Damulag is not your typical tapa because the meat used is from carabao. Sugar, salt, anisado wine, and Prague powder is used to preserve the meat.

Buro or balo-balo is basically fermented rice (mixed with shrimp or fish) which is a popular condiment in Pampanga.

Main Course

Tiniim na Manok

Bulanglang Kapampangan

Betute and Camaru

Based on looks along, it looked kinda gross—the roasted native chicken lathered with what seemed like a thick brown paste with a consistency and color.

Sinigang takes its sourness from the tamarind used for the broth, while bulanglang takes its sweet and sour flavor from the native guava.

Categorized as exotic or bizzare, the betute (stuffed frog) and camaru (crickets) stuffed with ground pork meat, and then deep fried.

Sauasages

• Batotay – made from beef, with a sweet taste.
• Cabanatuan Longganisa – made from pork, but with a garlicky taste.

Snacks & Dessert

Mangoes

Tilapia Ice Cream

Inipit

Known for its incomparable sweetness and its taste beyond words, the DInamulag variety is the most popular among Zambales mango varieties.

A popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling.

The weird concoction was developed after mixing in steamed tilapia flakes with carabao and condensed milk, cream, walnuts and cheese.

Snacks & Dessert

Butcheron

San Nicolas Cookies

Chicharon

Tibok -tibok

It is chicharon made from chicken stomachs.

It is popular in Central Luzon, these are made from pork backfat. The Chicharon version in the region is composed of pork rind, fat and a bit of flesh.

This is Pampanga’s version of Maja Blanca that is traditionally made with carabao’s milk, with a hint of dayap zest (local lemon) with latik on top.

Also popularly known as Panecillos de San Nicolas, this authentic Kapampangan cookie are made using a carved wooden mold originally with the image of San Nicolas.

Regional Cuisines of Mainland South Luzon

Mainland Southern Luzon

• The Southern Tagalog region, composed of Cavite, Laguna, Batangas, Rizal, and Quezon, collectively called Calabarzon, is not just rich inhistory and natural resources.
• The region also has an interesting culinary heritage as seen in its unique delicacies and specialty dishes.

Characteristics

• They are more of historical appeal. Most dishes are heirloom, with accounts of dishes first prepared as viand on a normal dinner table.
• Most food prepared is eaten in special gatherings.
• Presence of meat and meat products in most food preparations.

Main Course

Pancit Puso

Bacalao

Malabanos

A style of noodle dish combining miki and bihon and cooked in achuete with small slices of pork and thinly sliced green beans, carrots, banana blossoms and cabbage.

a popular salted codfish present in house every Lenten season.

Cavite-style fish adobo made with eel.

Main Course

Gutong Batangas

Bulalo

Lomi

Greasy, flavorful, and lip smackingly-good, Batangas’ version of ‘goto’ offers everything you want in a meat dish.

Served with sprinkles of chicharon (fried pork rinds), chopped pork innards, fried garlic, and sliced spring onions.

The bulalo is cooked and served with slices of corn on the cob, bok choy, potatoes, and whole peppercorns.

Main Course

Tawilis

Tapang Taal

Taghilaw

This is because this type of freshwater fish only thrives in the Taal Lake in Batangas. , Batangueños commonly fry this fish to avoid getting it mashed.

This type of tapa is made with pork marinated in soy sauce mixed with calamansi, ground black pepper, Worcestershire sauce, and garlic.

Batangas’ version of bopis, this dish is fully cooked and is not served raw at all. Slowly cooked in vinegar, taghilaw is composed of pork innards, chili, and black pepper.

Main Course

Hardinera

Sinaing na Tulingan

Pancit Habhab

Hardinera is usually served in a oval llanera. It contains pork, meatloaf, egg, and bell pepper.

It is cooked by covering the fish with salt, wrapping it in banana leaves, adding kamias and tamarind in the bottom part of a clay pot.

’It is a famous noodle dish and snack in Lucban. It is called “habhab” because people eat it “hinahabhab” –or with bare hands.

Snacks & Desserts

Kapeng Barako

Bikong Batangas

Panutsa

This coffee variant is widely grown and distributed in Batangas, where almost every public market stall sells it. Stronger in taste than most coffee.

Batangas’ panutsa is molded into circles and has a darker color, has larger peanuts, and is coated in cling wrap.

Also known as ‘sinukmani’, consisting of brown sugar, malagkit (sticky rice), gata (coconut milk), and latik (coconut caramel) or ground roasted peanuts as toppings.

Snacks & Desserts

Espasol

Buko Pie

Puto Bao

It is a soft, chewy Filipino rice cake prepared with a combination of toasted glutinous rice flour and grated green coconut that is slowly cookedin coconut milk.

This purple steamed delicacy is made of malagkit, with coconut filling.

It is a traditional Filipino dessert which consists of a flaky pie crust combined with creamy coconut filling.

Regional Cuisines of Insular South Luzon

Insular Southern Luzon

• The region’s economy relies mostly on agriculture, fishing and ecotourism, making it one of the strongest in the country.
• MIMAROPA is one of the Philippine’s top producers of rice, banana, coconut, mango, cashew, papaya and cassava, which are included among the country’s top export products.

Characteristics

• Seafood is their main protein source, as the geographic setting provides a steady supply.
• Rice is the main staple, while sweet potato and taro as a secondary staple to rice.
• Their food and drink are connected to their beliefs, mostly animistic in nature.

Main Course

Adobong Pugita

Manakla

Sarsa

This adobo dish is made with mature octopus that's cooked in a combination of vinegar and soy sauce.

It is the local Marinduque word for crayfish, popularly cooked in pulutan recipes or beer/alcohol snacks

The dish is made out of small shrimps caught in streams, mixed with young coconut and chili.

Main Course

Gayabon

Inaslum

Taghilaw

This is Romblon's version of Laing. But what makes it different is that they use fresh gabi cooked until the leaves are mashed into a pasty texture.

It is a healthy vegetable soup that makes use of any available fresh vegetable in season.

It is pork meat and intestines cooked in vinegar sauce.

Main Course

Miki

Danggit Lamayoin

Danggit Lamayoin Palawan is a marinated danggitin vinegar with garlic and pepper.

Miki noodles are made up of egg flour and are similar in size to the typical pancit noodles. Miki pancit in Marinduque is a must-try.

Snacks & Desserts

Bibingkang Lalaki

Arrowroot Cookies

It’s a huge portion of bibingka; also uses coconut wineinstead of yeast, which keeps its inside moist after cooking.

It is popularly known as uraro or arurut, are dry, powdery, bite-sized flower-shaped cookies made from arrowroot flour.

Snacks & Desserts

Tamilok

Bibingkang Pinahiran

Hopia

It is also known as woodworm, it’s actually a mollusk harvested from mangrove trees.

These yummy sweet rolls come in different flavors like monggo, ube and pork.

uses typical bibingka ingredients like glutinous rice, coconut milk, and sugar.

Regional Cuisines of Bicol

Bicol Region

• Bicol is a region in the Philippines located in the southeastern part of Luzon.
• The Bicol region is also known for its delicious food and delicacies. The Bicolanos love spicyfoods.
• The combination of hot spices and coconut cream is very enticing not only in the Bicol region but also in the entire Philippines.

Characteristics

• In Bicol Food culture, practically any vegetable can be cooked in coconut milk and chili peppers.
• It is normally a spicy flavor profile, due to the use of serrano and birds-eye chilies.
• Taro is also used liberally, as most of the rivers and streams are filled with taro plants.
• Due to its proximity to the Pacific Ocean, the region uses seafood as protein sources.

Main Course

Bicol Express

Kinunot

Laing

Bicol express is made up of pork cooked in coconut milk and spiced with lots and lots of red hot chili.

a spicy appetizer which ingredients include shark meat or sting ray meat.

The Taro leaves is simmered in coconut cream and then served with siling labuyo or chili pepper.

Main Course

Pinangat

Pancit Bato

Tilmok

Kinalas

The native Bicolano recipe is based on ingredients such as coconut cream, taro or “Gabi” leaves, and chili pepper.

For the Pancit Bato dish, the noodles are cooked first. Carrots, cabbage, garlic, onion, and peppers.

Bicolano native dish that is specific only to the region. The main ingredients in the dish are the crab meat and coconut.

a well-loved Bicol dish that features piping hotthick brown saucethat comes from acow's or pig’s brain.

Snacks & Desserts

Sili Ice Cream

Sinapot

Pili

1st Colonial Grill has become popular for their Sili Ice Cream, a creamy frozen dessert punctuated with a hint of spice from homegrown chili peppers.

The bananas are peeled and sliced and then mixed with flour, salt, baking powder, eggs and water.

After boiling the nuts they are consumed with fish sauce dip. By adding some sugar to the raw Pili nuts, you can caramelize them.

Thank you!

Group 2

Chiu, Hiuman LizaBernaldez, Queen Mary Dulfo, Alyssa Quinco, Princess Shania Ruiz, Kelly Anne