Philippines Cuisine Midterm PDF

NATIONAL CAPITAL REGION Alpajor (navotas, malabon, pateros) – sweet porridge of boiled small rice balls, same as ginataang bilo-bilo Navotas – fishing capital of ph Bibingkang Abnoy (pateros) – tomato, onion, kinchay, Pateros – balut capital of ph rotten egg ducks, cooked in wok covered...

NATIONAL CAPITAL REGION Alpajor (navotas, malabon, pateros) – sweet porridge of boiled small rice balls, same as ginataang bilo-bilo Navotas – fishing capital of ph Bibingkang Abnoy (pateros) – tomato, onion, kinchay, Pateros – balut capital of ph rotten egg ducks, cooked in wok covered with banana leaf Puto Caramba – similar to okoy, batter made of pinipig, julienned squash and shrimp Everlasting Meatloaf (Marikina) – ground pork meatloaf cooked in tomato sauce, hotdogs, crushed Putong Pulo (Valenzuela) – small rice cake steamed pineapple, sweet pickle relish, bell peppers, carrots, and mixed with achuete to give distinctive reddish raisins, cheese. After cooling, beaten eggs is added as brown color binder then steamed in llaneras with boiled egg and vegetable garnish Waknatoy – menudo of Marikina, does not have potato or carrot, rather has pickles. Attributed to Ginataang labong – sauteed bamboo shoots combined Chinese immigrants living in Marikina, said to be with shrimp and coconut milk widespread, immigrants started protesting against it saying “ito na naman? Wak na toy!” Inutak (Pateros) – combination of sticky rice, sugar, coconut milk Lauya (Pateros puchero) - boiled pork, pork leg trotter and knuckles with kamote, saba, unripe papaya, Malabon – ma in camanava, resembles pancit palabok cabbage, pechay, onions garlic, tomatoes but array of seafood toppings and traditional tough and thick rice noodles distinguishes this dish CALABARZON Bacalao (cavite) – popular Lenten season dish made of Panutsa (laguna) - peanut brittle, flat disk of dried codfish. Fry potatoes, melt butter, sautee garlic, crystallized dark brown sugar that is studded with onions, cod, cook then add stock, beans, garbanzos, peanuts red bell pepper Quesillo (cavite) – kesilyo or kasilya is made of Buko Pie (laguna) – traditional filipino coconut custard carabao’s milk. Native cheese is similar to ricotta pie. Recognized in the town of los baños. Lighter and cheese eaten with pandesal or pan bonete denser sweetened milk, filling is made up of coconut milk Tablea (cavite) – tablea is made from the cacao fruits that are harvested from the abundant cacao trees in Espasol (laguna) – is a cylinder shaped rice cake made the mountainside. The seeds are roasted and ground of rice flour which is cooked in coconut milk and strioes to be made into chocolate. Once paste is firm, it is and is dusted with toasted rice flour molded into tablets Kilawin (cavite) – made with grated papaya cooked in Tamales (cavite) – delicate rice mixture cooked vinegar with grilled and mashed pancreas and chopped steamed and made from rice flour, coconut milk, librillo of cows ground peanuts, chicken, pork and boiled eggs. It is wrapped in banana leaves in rectangular form Kinulob na Itik (laguna) – deep fried duck recipe with an appearance similar to deep fried chicken Tinumis (cavite) – resembles dinuguan however flavored with Sampaloc leaves instead of vinegar. Pork Pansate (cavite) – caviteñan pancit similar to pancit mask is sauteed with garlic and onions, seasoned with canton except it is swimming in sauce thus could pass fish sauce, then brought to boil. as lomi Balaw-balaw (rizal) – condiment made from fermented Binarutak (rizal) – similar with pinugot except it uses shrimp gruel and red rice fish as its protein. Similar to sinigang cooked with ripe sampalok Bibingka (rizal) – rizal’s special bibingka is more like biko or kalamay made with malagkit (sticky rice) and Dalok (rizal) - pickled vegetables such as ampalaya, topped with latik talong, labanos and sigarillas often served as side dish Ginumis (rizal) – freshly pound pinipig is mized with Sinilihan (Batangas) – minced pork lungs with onions shredded coconut meat. Sometimes coconut milk and and bell pepper similar to bopis condensed milk is added Taghilaw (Romblon) – pork meat and intestines cooked Minatamis na bao (rizal) – aka coco or coconut jam in vinegar sauce. Dish similar in preparation to spread. It’s a sweet coconut flavored spread made with dinuguan but minus the blood coconut milk and brown sugar Tapang Taal (Batangas) – jerked pork is a breakfast Batangas food. Commonly served as tapsilog Pinugot (rizal) - originated from bombongan morong rizal made with small shrimps tropical vegetables root Tinindag (Batangas) – barbecue of pork liver, heart, crops and noodles in a sour broth flavored with kamias spleen and lean meat and the ears which are colored or tamarind bright orange because of the achuete BICOL Balao – less salty and less fermented shrimp compared Kinunot – chunks of stingray or shark meat is cooked in to bagoong. This version imparts a flavorful coconut milk with malunggay leaves. The coconut shrimpiness but without the intense salt hit that a helps break down the chewier protein small bit of bagoong provides Laing – aka natong is a medley of stewed dried gabi Dinaelan – fermented baby shrimps that is paste-like leaves cooked in coconut milk with chilies and and rolled into a log occasionally fish, pork or chicken Ginaring – tender leaves if gabi are cooked in little Linusak – creamy kakanin variety made with mashed water, flavored with dinaelan and when cooked is kamoteng kahoy (cassava), bananas or taro, and sugar seasoned with lemon juice and gata is a staple at any town meeting Kalingking – a dessert made from kamote cut into Olog-olog – these are small balls of malagkit flour sticks then fried in a batter similar to the preparation cooked in boiling water sweetened with panutsa of maruya Picadillo – dish that originated in bato, camarines sur. Kandingga – bicolanos answer to bopis, the tangy It’s a fish cuisine stuffed with onions, garlic, tomatoes, kandingga is a delicacy with Spanish roots, made with ginger, and chili. You can cook it in 2 ways, frying them chopped pork lungs and heart or other types of offal, as is or cooking them with coconut milk. onions, garlic, vinegar and peppers Sinapot – delicacy made from saba bananas sliced Kinalas – naga city’s unassuming noodle soup from a lengthwise which are fried in batter. Unlike maruya, broth made by simmering pig’s head in water for sinapit is not coated in sugar. In fact, some bicolanos hours. Brain and offal are tossed in with short noodles, dip sinapot in bagoong then the whole bowl is finished off with a zesty brown gravy made of soy sauce, flour, pig’s head and a hefty Tabog-Tabog – fried glutinous rice cake balls stuffed dose of fried garlic with kamote BALBACUA -Z CHICKEN GALANTINE - CHICKEN INASAL (Bacolod) – HARDINERA - LA PAZ BATCHOY - PANCIT MALABON –