CALABARZON Cusiine.pptx
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CALABARZON Cuisine Cavite, Laguna, Batangas and Quezon • Formally known as Southern Tagalog Mainland and designated as Region IVA, is an administrative region in the Philippines. The region comprises five provinces: Cavite, Lagun a, Batangas, Rizal, and Quezon; whose names form the acronym CALABAR...
CALABARZON Cuisine Cavite, Laguna, Batangas and Quezon • Formally known as Southern Tagalog Mainland and designated as Region IVA, is an administrative region in the Philippines. The region comprises five provinces: Cavite, Lagun a, Batangas, Rizal, and Quezon; whose names form the acronym CALABARZON. Its regional center is Calamba in Laguna. • Situated just south of Metro Manila in southwestern Luzon, the region is the most populous in the Philippines, having 14,414,774 inhabitants in 2015, and is also the country’s second most densely populated. [1] Prior to its creation as a region, Calabarzon, together with Mimaropa, formed the historical region known as Southern Tagalog, until they were se parated in 2002 by virtue ofExecutive Order No. 103 HISTORY • Historical events occurring in the Calabarzon region date back as early as the year 900 with the appearance of the Laguna Copperplate Inscription, which referenced the cancellation of a debt as enforced by the Lakan of the Kingdom of Tondo. Natives in Batangas have populated the Pansipit River and have engaged in trade with China during the 13th century. The Southern Tagalog region was populated by independent villages composed of 50 to 100 families called barangays. Topography • A combination of valleys and mountains, with flat low-lying areas on the western portion, rugged ridges and rolling hills which form part of the Sierra Madre ranges in the eastern portion. Cavite Cuisine • Cavite is often overlooked as a food destination, with its city of Tagaytay snagging the spotlight from the rest of its neighbors. What many might not know, is that Cavite is a hub for culinary history. Food pairings and condiments • According to Puring Ballesteros, a local historian, what makes Cavite cuisine unique is the logical pairing of dishes or ulam that is terno-terno (perfect pairing) and tono-tono (in tune). A nutty dish like Kare-kare should be paired with the sour and savory adobong baboy and manok sa achuete and a side dish of the sour kilawin na papaya sa miso, lapay at membrillo with tustadong bagoong alamang • Sinigang na hipon goes hand in hand with inihaw na baboy, while sinigang na bangus should be matched with asadong baboy. Sinampalukang manok is paired with lumpia fresca, while tinapang tunsoy or lawlaw is paired with ginasang munggo na may hibi. Tamales • Tamales is a popular choice as pasalubong from Cavite, but recently has become a rarity because it is tedious to make. It is Cavite’s staple for noche buena, much like Manila’s leche flan. It’s made with ground peanuts, rice flour, thin slices of liempo, and chicken breast. The dish is then packaged in banana leaves for the quintessential Filipino treatment. Pancit Pusit (Pancit de Choca) • Pancit pusit is a standout dish, evidently because of its rich black color. This is made with a squid ink sauce, similar to paella negra. The kinchay, siling labuyo, kamias, and chicharon create a stunning contrast between the dark noodles. Bacalao • This dish is traditionally served only once every year— on Good Friday. Bacalao is Portuguese for dried codfish but in Caviteño cuisine, daing na labahita or daing na lapulapu is used. This is usually served with steamed rice and green mango in salted brine. The dish has evolved from its Portuguese influence into Cavite’s very own heritage recipe. Pancit Puso / Pancit de carajay • Pancit Puso is a proudly Caviteno dish. Its distinct sour flavor comes from the puso ng saging (heart of banana). It uses a combination of bihon (thin clear rice noodles) and miki bihon (thick egg noodles). It is often mixed generously with pork liempo, shrimp, kinchay, green beans, chicharon, tokwa, and egg. The shrimp stock gives the dish its rich flavor as well. Bibingkoy • Bibingkoy is a type of kakanin that is one of Cavite’s specialties. It’s like a combination of buchi, tikoy, and ginataan— but only the best parts! The sticky rice patty is filled with green monggo and served with a creamy coconut milk sauce. It’s a typical breakfast dish in Cavite. Quesillo • Raw cheese made from pure carabao’s milk has a salty and sweet creamy taste Calandracas • Calandracas or Kalandrakas is a dish from Cavite that is nowadays prepared in many ways, the most common ones are using sotanghon noodles and another one uses pasta, cooked with either chicken, pork, beef and/or ham plus vegetables, potatoes and chickpeas, then seasoned with Patis Tanza. Onde-onde • Colorful and witty rendition of palitaw with panocha inside Kulao • Caviteno term for tokwa’t baboy Tinapa • One of the oldest industries in Cavite. Tinapa is basically smoked fish, or pescao ahumado in Chavacano. Magtapa is the method of smoking the fish. Tunsoy, lawlaw and galunggong have always been the preferred fish. Although fresh water fish like bangus and tilapia is also widely used now. Laguna Cuisine Kinulob na Itik • Kinulob na itik is duck that has been boiled and then deep fried and is the signature dish of Victoria, Laguna. Buko Pie • Buko Pie is a traditional Filipino coconut custard cake, often referred to as a coconut pie. It is recognized in the town of Los Baños in the province of Laguna. It is similar to a cream pie that is very popular in Filipinos, and the only difference is Buko pie is made with young coconut, no creams, and custard fillings Espasol • Espasol is a Filipino rice cake shaped like a cylinder originating in the Laguna province and traditionally sold during the Christmas season. It consists of rice flour, which is cooked in coconut milk and coconut stripes and is poured into toasting rice meal. Uraro • Uraró is a Philippine cookie that is also known as an araró or arrowroot cookie. The texture is dry and powdery and is usually in a floral-shape. They come from South Luzon, especially in Laguna, Quezon, and Marinduque Quesong Puti • The kesong puti or white cheese that originated from Sta. Cruz Laguna is becoming popular to food lovers. In fact, a festival was held every year in Sta Cruz Laguna for this cheese. The Keso Festival that last for nine days was held in honor of this product. Batangas Cuisine • Batangas isn't just a quick vacation from the metro, it's also home to many of the dishes we all know and love. Turns out, Batangas is responsible for more than just our memories of beautiful beaches and the Taal Lake. It's also home to unique food finds like their goto, their own version of adobo, your favorite beef stew, and more! Batangas Goto • Unlike the goto that you are familiar with, in this recipe, the "goto," the beef tripe, is really the star. It's made of delicious stewed parts of beef and pork. Instead, the rice comes on the side, piles, mountains of it to eat with this delicious concoction. Bulalo • Batangas and Tagaytay are both home to bulalo because of their history of raising cattle. Hence, no Batangas or Tagaytay trip is ever complete without this delicious beef stew. No wonder sipping on the rich soup and getting that slurp of marrow never fails to bring back wonderful memorie Adobong Dilaw • The bright yellow tint of this adobo isn't just for show. Fresh turmeric not just colors, but gives this adobo dish another depth of earthy flavor. Panutsa • These candied peanuts are quite addicting. Panutsa is actually also the name of the unrefined cane sugar that is used to give this nutty dessert-snack its distinct flavor. Fried Tawilis • Batangas, with its access to rich bodies of water, loves its tawilis. Deep-fried, these little fish become wonderfully crunchy. Bagoong Balayan • Because Batangas is surrounded by lots of bodies of water, they're able to farm a lot of anchovies. The freshness of the harvest of anchovies is what gives Bagoong Balayan its edge. Unlike your typical bagoong, this version is almost like patis, because of how smooth it is. Tablea • Tablea isn't just chocolate. It makes for the perfect chocolate drink, or a rich champorado for several reasons. Tablea is not refined chocolatemeaning it's processed much less. The roasted ground cocoa seeds are also usually mixed with nuts that help amplify that full-bodied, chocolate flavor. Barako Coffee • It would be a mortal sin to leave out barako from your trip to Batangas. Strong, flavorful, and delicious-it's best as is or with a little sugar. Made with liberica coffee bean Rizal Cuisine Minaluto • From Angono, a feast of pork and chicken adobo, seafoods, bougainvillea salad, crispy alagaw, burong balaw-balaw, etc.; "a Filipino take on the paella" Suman sa Ibos • The word “Ibos” pertains to the buri leaves or palm leaves that are used to hold the ingredients. This is the counterpart of banana leaves in other suman recipes. Kasoy • Favorite pasalubong from Antipolo Rizal Hibok-hibok from Cainta and Taytay Rizal • Hibok-Hibok is a specialty of Rizal province, particularly the town of Taytay. “Munggo na ibinalot sa giniling na bigas at niluto sa gata” Dinilawang Kanduli sa Alagaw • Dinilawang Kanduli sa Alagaw gets its slightly tangy taste from turmeric. This dish is really healthy too for having alagaw, a medicinal plant found only in the Philippines, which was published in studies to have virus, bacteria, and parasite -fighting properties. It’s almost too good to be true for something so healthy to taste this good. Kanduli is a type of edible catfish Quezon Cuisine Pancit Habhab • Another Lucban specialty is pancit habhab, or miki noodles sautéed with sayote, pork meat and soy sauce and drizzled with vinegar. Natives prefer eating this simple yet tasty everyday dish by slurping it from pieces of banana leaves without utensils, or habhab style. Eat it with garlicky longganisa for a complete Lucban experience. Pancit Buko • Made from very thin strips of young coconut meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish, even though it does not usually use actual noodles. The recipes can vary and are often adaptations of other Filipino pancit dishes. Lucban longganisa • Lucban longganisa is known for its garlicky taste and is not that sweet compared to its counterparts in other provinces. Hardinera • Loved by Lucban residents, the hardinera is a type of meatloaf that is usually served in fiestas, wedding and baptismal receptions, and other special occasions. It is prepared in an oval-shaped pan called llanera and is topped with egg and bell peppers. Budin • The town of Tayabas is known for a delectable cassava cake called budin, which is baked with eggs, coconut, sugar and margarine and topped with cheese. Yema cake/leche puto • The yema (Filipino custard candy) icing and filling and grated cheese topping give a sweet-salty flavor to the light and fluffy sponge cake and is a nice way to end a meal. The leche puto, on the other hand, is a lovely combination of steamed rice cake and leche flan (caramel custard). Sinantol, sinantolan or sinantulan • Grated santol cooked with coconut milk and cream, sometimes as is or, in good times, with added ingredients, such as flaked tinapa, shrimp, crab and ginanga"; a.k.a. balaw and ginataang santol Pagong, Pinagong • sweet and milky turtle-shaped bread, the finest of which is made in Sariaya Broas • from Spanish brujas, a version of the ladyfinger biscuit Kiping • Lucban's colored rice wafer made for Pahiyas festival Sinaing na tulingan in dried kalamyas • Slow cooked bullet tuna cooked with water, salt and dried kamias. It is also a common preparation in Batangas. Tikoy Gumaca • Tikoy that is "milky and delicious wrapped in anahaw leaves like corn cobs" Lambanog • Quezon being part of Southern Tagalog region, this distilled coconut wine is also a specialty of its towns Pako salad • Blanched fiddlehead ferns tossed with finely chopped red onions, then topped with a few slices of salted duck eggs, with mixed greens and fruits drizzled with kalamansi juice, fish sauce and sugar" References • http://calabarzon.emb.gov.ph/about-us/ • https://old-calabarzon.denr.gov.ph/index.php/about-us/regional-profile/reg-profile-physical-socio-e co#:~:text=Its%20topography%20is%20a%20combination,ranges%20in%20the%20eastern%20 portion.&text=Based%20on%202015%20Census%20of,the%20largest%20in%20the%20country. • https://thefatkidinside.com/cavite-food-tour/ • Pinoy Umami, The Heart of Philippine Cuisine, Alvina et al • https://lagunahotspring.com/famous-delicacies-in-laguna-province/ • https://www.yummy.ph/news-trends/batangas-pasalubong-lipa-honey-a00261-20190224-lfrm • https://www.yummy.ph/lessons/cooking/batangas-recipes-filipino-dishes-a00261-20190119
