Central Luzon.pdf

Cuisine of Central Luzon (Pampanga, Bulacan, Nueva Ecija, Tarlac, Zambales, Aurora, Bataan) Location of Region 3 North – Nueva Vizcaya East - Philippine Sea Southeast- Rizal Province South – Metro Manila Southwest- West Philippine Sea Northwest – Pangasinan Topography • Central Luzon is a blend...

Cuisine of Central Luzon (Pampanga, Bulacan, Nueva Ecija, Tarlac, Zambales, Aurora, Bataan) Location of Region 3 North – Nueva Vizcaya East - Philippine Sea Southeast- Rizal Province South – Metro Manila Southwest- West Philippine Sea Northwest – Pangasinan Topography • Central Luzon is a blend of towering mountains, extinct and active volcanoes, lush, verdant farmlands, rivers, and regular ocean harbors. • The region contains the largest plain in the country and produces most of the country's rice supply, earning itself the nickname "Rice Granary of the Philippines". Pampanga Cuisine “The Culinary Capital of the Philippines” • Pampanga is a province of the Philippines located in Central Luzon . City of San Fernando is the capital which surrounded by the provinces of Bataan and Zambales, Tarlac, Nueva Ecija and Bulacan. • The name Pampanga was given by the Spaniard which is from the word pampang meaning river bank. It is consider as the first Spanish province in the country in 1571. • The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon Spanish friars and government officials were entertaining foreign guests at the expense of • In the late 18th century, the Arnedo clan of Apalit were commissioned by the colonial government to entertain foreign dignitaries that included a Cambdian prince and a Russian archduke. Kapampangan s were given the task of creating the meal and menu that was served in the proclamation of the First Philippine Republic in Malolos, Bulacan on January 21, 1899 where Emilio Aguinaldo took his oath of office as President. • Some popular Kapampangan dishes that have won over the Filipino palate across the country includes: Sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella), tabang talangka (crab meat),(the “tocino” or pindang, tibok tibok or Maja Blanca. Famous Dishes Murcon (morcon) • Murcon is like embotido, but this Kapampangan embotido combines ground pork and ground beef. Chorizo de bilbao, and perhaps the addition of pimiento, is what makes morcon pungently tasty Betute tagak (stuffed frog) • Frogs used in betute are farmraised, so these are safe to eat. The filling is usually ground beef although some Pampangueños experiment with ground pork or ground shrimp as filling Pindang kalabaw (water buffalo tocino) • Kapampangans cook tocino by adding a little water (just enough to cover the meat) and cooking oil. The meat is cooked until it turns reddish brown. The locals eat pindang kalabaw with sukang sasa, which you should certainly try once you embark on a Pampanga food trip. Adobong kamaru (mole cricket) • Kamaru is cooked like ordinary adobo using sukang sasa. However, some locals enjoy the exotic food when it is braised with tomatoes and vinegar before sautéing them. Sisig • Sisig is originally from Angeles City, and Luciana Cunanan (aka Aling Lucing) was the one who invented the dish. Sisig is made mostly from pig’s head. Buro or balo balo (fermented rice) • Buro is typically mixed with shrimp or fish. Buro is best eaten with fried hito (catfish), mustasa (mustard leaves) or boiled vegetables such as eggplant and okra. Bringhe • Bringhe is a rice dish. Bringhe is usually cooked with luyang dilaw (turmeric) and gata (coconut milk). The dish is topped with carrots, bell peppers and boiled eggs. Sometimes, chicken leg quarters are put in the middle as topping as well. Bulanglang Kapampangan (guava sour soup) • Bulanglang kapampang an is like a typical sinigang. However, sinigang uses tamarind paste while bulanglang makes use of native guava. Kapampangan’s bulanglang has ulang (prawns), pork or milkfish belly as its main ingredient. Tidtad • Kapangpangan-style dinuguan Kilayin • A delectable stew of pork meat, pork liver, minced pork lungs, and spices cooked low and slow in vinegar until tender. This Kapampangan delicacy, Kilayin, packs surprisingly great flavors all in its simplicity Tibuk-tibuk • Tibuk-tibuk is one of Kapampangan’s besttasting desserts. Tibuk-tibuk is made from carabao’s milk and has a latik on top. A hint of dayap zest (local lemon) is added. Panecillos de San Nicolas (San Nicolas cookies) • This Pampangan cookie is made using a very few ingredients. What makes the panecillos special is its intricate design. A hand-carved mold of San Nicolas is used in making the cookie. The cookies are best-served with hot coffee and chocolate de batirol. Pancit Palabok or Pancit Luglug • A tasty pancit of the province, you can taste the shrimps in the sauce of the dish.Very flavorful! Halo-halo • Halo-halo, which means ‘mixed’ in English, is made from sweetened ingredients poured into the glass bottom before putting the crushed ice above them. Leche flan, ube halaya or both is placed at the top after pouring carabao’s milk generously. Bobotu • Tamales • Kapangpangan locals believe that their ancestors were already preparing this dish but was renamed by the the Spaniards when they arrived in Pampanga. Bulacan Cuisine • Bulacan is a big province known for its rich culture and history. It has 21 municipalities and 569 barangays. Located 11 km north of Manila, it’s also one of the country’s oldest provinces. • Bulacan was originally founded in 1578, seven years after the defeat of the native Macabebe and Hagonoy clans in the Battle of Bangkusay • Bordered by Pampanga to the west, Quezon and Aurora to the east, and Manila and Rizal to the south, Bulacan is a melting pot of Filipino cuisine and culture. Famous Dishes Hamon Bulakenya (Inasnan) • local take on the liempo ham Bocaue Liempo, Lechon Bocaue • "pork liempo known as Lechon Bocaue because it is fried; locally called Sinuso because it is literally fried pork breast, thus the [cartilaginous] texture of the meat and its somewhat milky taste" Serkele, Sirkele • "similar in ingredients to dinuguan but without the blood and using beef internal organs"; "soupy and on the sour side" Pancit Marilao • "looks like pansit palabok but dry; topped with crumbled day-old ukoy" Pancit alanganin, Pancit bakla • a Bocaue cross-breed between pancit guisado and mami Lapu-Lapu de la Reyna • steamed lapu-lapu in spices and rainbowcolor dressing (assorted vegetables) with mayonnaise; served during special occasions; a heritage dish in the house of the Bautista clan of Malolos Pinaso • a traditional Christmas dessert in Malolos; "a cross between leche flan and crème brûlée," made of crushed saltine crackers in eggs, sugar, milk, and dayap rind Empanada de kaliskis • scaly empanada invented by Mercy Antonio of Malolos Puto Marilao • Marilao’s famous Popular Puto & Cotchinta has been preparing quality traditional foods since 1947. Most popular are the Putong Puti, Pula and Kutchinta. Meycauayan Tamales • sweet variant tamales with sugar added and black pepper topped with latik and salted egg Inipit • Sandwiched cake with thick custardy filling topped with sugar from Malolos, Bulacan. Eurobake is one of the bakeshops producing it Pastillas de Leche • carabao milk soft candies made with carabao’s milk with sugar coating. San Miguel, Bulacan is famous for this delicacy Malolos ensaimada • Old style ensaimada from Malolos Bulacan. The texture is more on the chewy side and topped with cheese, salted egg and sugar Yema • Old style yema from Bulacan is coated with crunchy caramel giving a variation of texture when you bite into it. Minasa • Heritage biscuit recipe from Bustos, Bulacan made of Cassava flour Chicharon • Sta. Maria, Bulacan is the Chicharon capital of the country. A favored pasalubong of the province. Nueva Ecija Cuisine The Rice Granary of the Philippines • Nueva Ecija is the largest province in Central Luzon, dubbed as the “Rice Granary of the Philippines” since it produces the most volume of rice in the entire country. As of 2013, its registered population is 1,955,373. • The province is divided into four congressional districts comprising 27 municipalities and five cities which makes it a province with the most number of cities in the Central Luzon region: Palayan City (capital), Gapan, Cabanatuan, Muñoz, and San Jose. • Historically, it was one of the eight provinces that rose against Spain during the 1896 Revolution, and the Nueva Ecijanos’ bravery and heroism in the revolutionary movement are reflected as one of the eight rays of the sun in the Philippine flag. Famous Dishes Cabanatuan longganisa • The famous longganisa of Cabanatuan (skinless, garlic, or hamonado) Pinapaitang kambing • Pinapaitan is an Ilocano native delicacy composed mainly of goat innards or internal organs such as liver, intestines, heart and others. In Nueva Ecija, a local version involves cooking the broth in alibangbang or butterfly leaves, a souring agent similar to tamarind leaves. The result is not as sour as the traditional Ilocano papaitan that makes use of bile, but tastes closer to sinampalukan. Batutay • Beef sausage originating from Cabanatuan City, Nueva Ecija. The flavor is sweet and peppery Inantala • Inantala is an Ilokano dish, popular as pasalubong from Nueva Ecija. It is called "inantala" because you delayed the process of chicharon. Inantala can be kept in a refrigerator for few months and you can fry it anytime to make into chicharon Kapukan • Kilawin or sometimes referred as kapukan is boiled and chopped goatskin and meat marinated in a mixture of vinegar, onion, ginger, spicy chili, and other spices. This dish is served along with the marinade, which eventually turns-out as the sauce of this dish. Tinumis • Tinumis is a pork blood stew dish.. They use different ingredient for making the dish sour like tamarind flower, leaves and sometimes kamias Tarlac Sinigang sa Culibangbang • Culibangbang's butterfly-shaped leaves, to this day, are an indigenous culinary souring agent among various ethnic groups in the country, from the Aetas of Luzon to the lumads of Mindanao. Zambales Zambales Mangoes • The Zambales mango has been confirmed by Guinness Book of World Records as the world's sweetest. Mangoes grow n in Masinloc, Zambales, were found with a total soluble sugar of 23 percent, Lorenzo said in a report released here after the recent 15th National Mango Congres s hosted by the Zambales government Aurora Province Baler Suman • Made with organic black rice and coconut milk and wrapped dutifully in coconut leaves, suman de Baler is high in fiber, dairyfree.