NCR Cuisine Quiz

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Questions and Answers

What distinguishes Malabon's version of pancit from the traditional dish?

Inclusion of carrots

Thinner noodles

Use of seafood toppings (correct)

Use of banana leaves

What is the primary ingredient in Alpajor, a delicacy from the National Capital Region?

Coconut custard

Sweet rice balls (correct)

Small fish

Dried codfish

Which dish is attributed to Chinese immigrants in Marikina?

Bacalao

Waknatoy (correct)

Inutak

Bibingkang Abnoy

Which city in the National Capital Region is known as the 'balut capital'?

Pateros Signup and view all the answers

What primary ingredient is used in the preparation of Bacalao from Cavite?

Dried codfish Signup and view all the answers

Which local dish is recognized for its sweet coconut custard filling?

Buko Pie Signup and view all the answers

What is the primary ingredient used to make Espasol?

Rice flour Signup and view all the answers

What distinguishes Kinulob na Itik from other fried dishes?

It uses duck as the main protein Signup and view all the answers

What is the main component that gives Putong Pulo its distinctive reddish-brown color?

Achute Signup and view all the answers

Which type of dish is Tinumis similar to?

Sinigang Signup and view all the answers

What is Minatamis na bao commonly known as?

Coconut jam spread Signup and view all the answers

What is the common feature of Tamales?

They are wrapped in banana leaves Signup and view all the answers

Which region is known for making Ginumis?

Rizal Signup and view all the answers

Which dish is similar to okoy and made from a batter of pinipig and other ingredients?

Puto Caramba Signup and view all the answers

What is the main protein source found in Binarutak?

Fish Signup and view all the answers

Which dish is similar in preparation to dinuguan but does not use blood?

Taghilaw Signup and view all the answers

What type of flour is used to make Bibingka in Rizal?

Rice flour Signup and view all the answers

What ingredient primarily distinguishes Laing from other dishes?

Stewed dried gabi leaves Signup and view all the answers

Kilawin is primarily made with which of the following ingredients?

Grated papaya Signup and view all the answers

Which dish includes chunks of stingray or shark meat cooked in coconut milk?

Kinunot Signup and view all the answers

What is the primary feature of the dish Kalingking?

Cut into sticks of kamote Signup and view all the answers

What main ingredient is used to prepare Balao?

Shrimp Signup and view all the answers

Which dish features small balls of malagkit flour sweetened with panutsa?

Olog-olog Signup and view all the answers

What does the dish Tinindag primarily consist of?

Barbecued pork liver Signup and view all the answers

Study Notes

NCR Cuisine

Alpajor is a sweet porridge of boiled small rice balls, similar to ginataang bilo-bilo, common in Navotas, Malabon, and Pateros.
Navotas is known as the "fishing capital of the Philippines".
Bibingkang Abnoy is a dish from Pateros, featuring tomatoes, onions, kinchay, rotten duck eggs, and cooked in a wok covered with banana leaf.
Pateros is recognized as the "balut capital" of the Philippines.
Puto Caramba is a dish resembling okoy, made from pinipig, julienned squash, and shrimp.
Everlasting Meatloaf originates from Marikina, made with ground pork meatloaf cooked in tomato sauce, hotdogs, crushed pineapple, sweet pickle relish, bell peppers, carrots, raisins, and cheese. It is steamed with boiled egg and vegetable garnish.
Putong Pulo is a small rice cake steamed and mixed with achuete, giving it a distinctive reddish-brown color, found in Valenzuela.
Waknatoy is a Marikina menudo, differing from the traditional version with the absence of potato or carrots, and including pickles. It is attributed to Chinese immigrants residing in Marikina.
Ginataang Labong is a dish of sauteed bamboo shoots combined with shrimp and coconut milk.
Inutak is a Pateros dish combining sticky rice, sugar, and coconut milk.
Malabon is known as "ma" in the acronym CAMANAVA (Caloocan, Malabon, Navotas, Valenzuela). Malabon's ma resembles pancit palabok, with a distinctive array of seafood toppings and thicker rice noodles.
Lauya is a Pateros puchero, with boiled pork, pork leg trotter, and knuckles, combined with kamote, saba, unripe papaya, cabbage, pechay, onions, garlic, and tomatoes.

CALABARZON Cuisine

Bacalao is a popular Cavite dish for Lenten season, made with dried codfish, fried potatoes, melted butter, sauteed garlic, onions, cod, and stock, along with beans, chickpeas, and red bell pepper.
Panutsa from Laguna is a peanut brittle, characterized by its flat disk shape and composition of crystalline dark brown sugar and peanuts.
Quesillo is a Cavite cheese originating from carabao's milk, similar to ricotta cheese, commonly enjoyed with pandesal or pan bonete.
Tablea is a Cavite chocolate made from cacao fruits. The seeds are roasted and ground to create a paste, which is molded into tablets.
Buko Pie is a traditional Laguna coconut custard pie, made with lighter and denser sweetened milk and a coconut milk filling.
Espasol is a cylinder-shaped rice cake made from rice flour cooked in coconut milk. It is dusted with toasted rice flour.
Kilawin is a Cavite dish made with grated papaya cooked in vinegar, along with grilled and mashed pancreas and chopped librillo of cows.
Tamales is a delicate Cavite dish made from rice flour, coconut milk, ground peanuts, chicken, pork, and boiled eggs. The mixture is wrapped in banana leaves in a rectangular form.
Tinumis is a Cavite dish similar to dinuguan, but flavored with sampaloc leaves instead of vinegar. Pork mask is sauteed with garlic and onions, seasoned with fish sauce, and simmered.
Pansate is a unique pancit from Cavite resembling pancit canton but swims in sauce.
Balaw-balaw is a Rizal condiment made from fermented shrimp gruel and red rice.
Binarutak is a Rizal dish similar to pinugot but with fish as the protein source. It is similar to sinigang but cooked with ripe sampalok.
Bibingka from Rizal is closer to biko or kalamay. It is made with malagkit (sticky rice) and topped with latik.
Dalok is a Rizal dish of pickled vegetables such as ampalaya, talong, labanos, and sigarillas, commonly served as a side dish.
Ginumis is a Rizal dish combining freshly pounded pinipig, shredded coconut meat, and sometimes coconut milk and condensed milk.
Minatamis na bao or coco jam is a Rizal sweet spread made with coconut milk and brown sugar.
Pinugot originates from Bombongan, Morong, Rizal. It comprises small shrimps, tropical vegetables, root crops, and noodles in a sour broth flavored with kamias or tamarind.

Batangas and Romblon Cuisine

Sinilihan is a minced pork lungs dish from Batangas. It includes onions and bell pepper, similar to bopis.
Taghilaw from Romblon features pork meat and intestines cooked in vinegar sauce. It is similar to dinuguan but without the blood.
Tapang Taal is a jerked pork dish from Batangas, considered a breakfast staple and commonly served as tapsilog.
Tinindag is a Batangas barbecue of pork liver, heart, spleen, lean meat, and ears, colored bright orange due to the use of achuete.

Bicol Cuisine

Balao is less salty and less fermented compared to bagoong. Its shrimpiness provides a flavorful taste without the intense saltiness of regular bagoong.
Kinunot is a Bicol dish with chunks of stingray or shark meat cooked in coconut milk and malunggay leaves. The coconut milk helps break down the tougher protein.
Dinaelan is fermented baby shrimps with a paste-like consistency, rolled into a log.
Laing or natong is a medley of stewed dried gabi leaves cooked in coconut milk with chilies and occasionally fish, pork, or chicken.
Ginaring is made with tender gabi leaves cooked in little water, flavored with dinaelan and seasoned with lemon juice.
Linusak is a creamy kakanin variety made with mashed kamoteng kahoy (cassava), bananas, or taro, along with sugar and gata.
Kalingking is a dessert made from kamote cut into sticks, then fried in a batter similar to the preparation of maruya.
Olog-olog involves small balls of malagkit flour cooked in boiling water and sweetened with panutsa.
Picadillo originates from Bato, Camarines Sur. It is a dish with a distinctive flavor profile, often enjoyed by locals.

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Description

Test your knowledge of the delicious and diverse dishes from the National Capital Region of the Philippines. This quiz covers traditional recipes and their unique backgrounds from areas like Navotas, Pateros, and Marikina. See how well you know NCR's culinary specialties!