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REGION II Pancit Batil Patung Curacha Tugi Vunes Bangun a yuyunu Palitaw Siniwsiwan Sinanta Uved (grated banana corn) Lataven Abal-abal Inatata (Suman) Lechon Carnero Dinengdeng Igado Pancit Cabagan PANCIT BATIL PATUNG The origin of Pancit Batil Patung is unclear, except that the dish was bough...

REGION II Pancit Batil Patung Curacha Tugi Vunes Bangun a yuyunu Palitaw Siniwsiwan Sinanta Uved (grated banana corn) Lataven Abal-abal Inatata (Suman) Lechon Carnero Dinengdeng Igado Pancit Cabagan PANCIT BATIL PATUNG The origin of Pancit Batil Patung is unclear, except that the dish was bought by Chinese trader long time ago and it became famous in Tuguero city in the 1980’s It’s the most iconic dish of Tuguero ! Features miki noodles with ground carabao beef or cara-beef, fried egg and other topping, a serving of egg drop soup called kalko, patung (topping) and batil (to beat). CURACHA It’s a traditional crab food popular in the province of Zamboanga. This dish is made of spanner crab (Curacha) also known as red frog crab which can only be found in the waters of Jolo, Sulu. Its name is a Chavacano term which is a dialect in the province of Zamboanga. TUGI Ginisang Togue is Sauteed Mung Bean Sprout with carrots, bell pepper, shrimp, and tofu. This Mung Bean Sprout recipe is a regular dish served in Filipino households. Even better with steamed white rice ! The good thing about this dish is that it’s very healthy and good for the body. VUNES Vunes is a dish from Batanes, made of preserved gabi (taro) stalks which could technically last for years. As a typical Batanes food, the gabi stalks are first soaked in water. Afterward, it will be cut, minced, and then cooked together with pork and patola (or sponge gourd). BANGUN A YUYUNU Bangun a Yuyunu is a traditional dish from the Cagayan Valley region in the Philippines, particularly associated with the Ibanag people. The name "Bangun a Yuyunu" translates to "boiled lungs," with bangun referring to the lungs (usually of a pig) and yuyunu meaning boiled in the Ibanag language. This dish is often prepared during special occasions and family gatherings, reflecting the resourceful and nose-to-tail cooking practices of the region. PALITAW Traditional Palitaw is made from glutinous rice grains soaked in water overnight and then processed into a soft dough via grinding. The dough is formed into thin patties, cooked in boiling water, and then coated with grated coconut, toasted sesame seeds, and sugar. SINIWSIWAN Siniwsiwan is a traditional dish from the Cagayan Valley region in the Philippines. It is a variation of dinengdeng or inabraw, which are common in Ilocano cuisine. The dish is known for its simplicity and use of locally sourced ingredients, making it a staple in households, particularly in rural areas. The name "Siniwsiwan" comes from the Ilocano term siwsiw, which means to rinse or wash, referring to the way the dish is prepared using boiled or rinsed vegetables and other ingredients. UVED Uved is the Ivatans' version of meatballs. Uved balls are made from banana corm and minced pork. Afterward, it is seasoned with onion, garlic, salt, and pepper. This will be rolled into balls or served as-is and can either be with or without its broth. LATAVEN ataven is a traditional dish from the Cagayan Valley region in the Philippines. It's a heritage recipe passed down by indigenous people like the Ibanag and Itawes. The dish is known for its simplicity and deep, comforting flavors. Lataven is a type of porridge or stew made from boiled rice mixed with chicken, traditionally cooked in a clay pot. It is often enjoyed during cold seasons or festive gatherings. ABAL- ABAL Abal-abal also known as "salagubang" or beetles in other parts of the Philippines, is an indigenous delicacy in the Cagayan Valley. It is particularly enjoyed by the Ibanag, Itawes, and other ethnic groups in the region. The dish involves the collection and preparation of adult beetles, which are typically abundant during the rice planting season. These beetles are considered a seasonal treat and are usually sautéed, fried, or roasted. INATATA Inatata, a variation of suman, is a traditional rice cake delicacy from the Cagayan Valley region of the Philippines. This treat, like other forms of suman, dates back to pre-colonial times, when rice farming was a major source of livelihood. Rice has long been a symbol of abundance and prosperity in Filipino culture, making suman an important part of celebrations, harvest festivals, and religious occasions. LECHON CARNERO Lechón Cordero is a special roasted lamb dish that originated in the Cagayan Valley region of the Philippines. Known for its distinct flavor and crisp, golden skin, it is a variation of the more popular lechón (roast pig) but made with lamb (cordero means lamb in Spanish). The dish is often prepared for special occasions such as town fiestas, holidays, or important family gatherings. IGADO Igado is a popular Filipino dish originating from the Ilocano regions of northern Luzon, particularly in the Cagayan Valley and Ilocos regions. This dish has deep Spanish influences, stemming from the word "hígado," which means liver in Spanish, a key ingredient in the dish. Igado was historically a dish served during special occasions and feasts in the Philippines, often associated with large gatherings and festivities. PANCIT CABAGAN Pancit Cabagan is a popular noodle dish from the town of Cabagan in Isabela, within the Cagayan Valley region of the Philippines. It is a unique variation of pancit (noodles) known for its rich and flavorful toppings and thick sauce. This dish was inspired by Chinese traders who introduced miki (egg noodles) to the region. Over time, locals adapted the recipe to fit Filipino flavors, incorporating ingredients that were locally available, such as quail eggs, lechon (roasted pork), and vegetables. The dish is typically enjoyed as a hearty meal and is often served during special occasions or celebrations. It is beloved not only in Isabela but also in neighboring provinces such as Cagayan and Tuguegarao City. REGION III Central Luzon, or Region 3, is widely recognized not only as the "Rice Granary of the Philippines" but also for its rich and diverse culinary traditions. Its famous delicacies showcase the region’s cultural diversity and agricultural abundance, positioning it as a prominent culinary destination in the country. Each specialty dish captures the unique flavors and customs of the area, offering an authentic taste of Central Luzon’s heritage and the creative spirit of Filipino cuisine. BALER SUMAN Baler Suman is a traditional Filipino rice cake delicacy originating from Baler, Aurora, a province in Central Luzon. Known for its simplicity yet delightful flavor, Baler Suman is a staple during festivals, family gatherings, and celebrations. This sticky rice treat is wrapped in palm or banana leaves and is often served with latik (caramelized coconut milk) or sugar for added sweetness. GINATAANG KUHOL Ginataang Kuhol, a beloved dish in Central Luzon, is made from freshwater snails cooked in creamy coconut milk, locally known as "gata." The dish is typically spiced with garlic, onions, ginger, and sometimes chili, creating a delicious blend of rich and savory flavors. It’s a popular dish in provinces such as Pampanga, known for their love of bold and flavorful food. TIBOK- TIBOK Tibuk-Tibuk is a traditional Kapampangan delicacy from the province of Pampanga, Central Luzon. Known for its silky texture and subtle sweetness, this creamy dessert is similar to maja blanca but is made primarily with carabao’s milk, giving it a richer and more luxurious taste. The name "Tibuk-Tibuk" comes from the Kapampangan word for "heartbeat," referring to the gentle bubbling of the mixture as it cooks, resembling a heartbeat. CHICKEN BINAKOL Chicken Binakol is a traditional Filipino soup that originated from the Western Visayas, but it is also popular in Central Luzon. What sets this dish apart from other Filipino chicken soups is the use of fresh coconut water and coconut meat, which give it a unique, subtly sweet flavor. MINASA COOKIES Are traditional Filipino cookies originating from the town of Bustos in Bulacan, Central Luzon. These cookies are known for their light and delicate texture, somewhat similar to shortbread, and are made primarily from arrowroot flour. BATOTAY Batotay is a type of sweet beef longganisa (Filipino sausage) that originates from Central Luzon, particularly in Nueva Ecija. It is a distinct variant of longganisa because of its sweet taste, often compared to tocino, but in sausage form. The name “Batotay” is thought to be derived from the local dialect, referring to its preparation and preservation techniques. This type of sausage reflects the agricultural richness of Nueva Ecija, a region known for its cattle industry, making beef a key ingredient. SISIG Sisig is a popular Filipino dish from Pampanga, made from pig’s head parts (cheeks, snout, ears) and chicken liver, seasoned with calamansi, chili peppers, and onions. Known for its crispy texture and savory-sour taste, it's often served on a sizzling plate as a main dish or pulutan (bar chow). PASTILLAS Pastillas is a traditional Filipino sweet delicacy, especially popular in Central Luzon, particularly in Bulacan. Made primarily from carabao's milk and sugar, it is cooked until thick, shaped into small cylinders, and often coated with powdered sugar or wrapped in colorful paper. Pastillas originated during the Spanish colonial period when carabao milk was widely used in the Philippines. Farmers in Bulacan created this treat to use surplus milk, transforming it from a simple snack into a beloved regional specialty often given as gifts during special occasions and celebrated in local festivals. CHICKEN VALDOSTANA Chicken Valdostana (Pollo alla Valdostana) is a delicious Italian recipe, made with thinly sliced pan-seared chicken cutlets, prosciutto, and fontina cheese in an easy white wine sauce with mushrooms. It's impressive enough for dinner guests, but simple enough for weeknights! CHICHARON BULAKLAK Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar. Chicharon bulaklak is at is best form right after frying when it is still warm and the texture is extra crispy. This is a popular Filipino snack made from deep-fried pork intestines, known for its crispy texture. TURRONES DE CASOY Turrones de Casoy is a sweet treat wrapped in wafer paper that is chewy and crunchy every bite! Made from honey, sugar, egg and cashew nuts that is great as snack or dessert. Turrones de Casoy of Pampanga is sort of a candy in the Philippines much like the Spanish turrón. It’s a specialty of the Kapampangans that’s made of honeybee, eggs, sugar and of course cashew nuts. Wrapped in rice-paper or in my case, wafer paper, everything is edible. Casoy, kasuy or chashew cannot be interchanged with other nuts unlike other turrones recipe. GINIPA Ginipa is a native delicacy of the northernmost town of Zambales, made of conspicuously dried rice grains flavored with a uniquely sweet concoction to taste. With its prices pegged affordably, this is a favorite pasalubong treat of visiting tourists. A traditional dish often enjoyed during special occasions, showcasing local ingredients. ENSALADANG PAKO Ensaladang Pako' or Fiddlehead Fern Salad has a crunchy bite to it with salted eggs giving it the creamy, savory notes while the sweet-vinegar dressing gives it a holistic flavor. A refreshing salad made from fiddlehead ferns, commonly found in the region. TANGWAY Tangway is a popular dish in the Philippines, especially in regions rich in seafood. It typically consists of fresh fish, often grilled or fried, with a flavorful and delicious taste. It is usually served with dipping sauces like vinegar or soy sauce and can be accompanied by rice or other side dishes. This dish offers a delightful experience with every bite, filled with the flavors and aromas of the sea. It's perfect for seafood lovers! LINGA Linga, also known as longa, are Filipino cookies originating from Davao del Sur in the Philippines. The name comes from sesame seeds, which are known locally as linga in the Visayan languages or longa in the Davaoeño language. They are made from flour, sugar, salt, shortening, and sesame seeds. This dish showcases the use of sesame seeds, which are abundant in the region. TUPIG Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. The name tupig means "flattened", in reference to its shape after cooking. It is popularly sold as street food in Pangasinan, particularly during the Christmas season. It is typically eaten with ginger tea (salabat). REGION IV CALABARZON REGION CALABARZON (Region IV-A) is known for its rich and diverse culinary heritage, reflecting the agricultural and coastal environment of its five provinces: Cavite, Laguna, Batangas, Rizal, and Quezon BATANGAS LOMI Batangas Lomi is a thick, hearty noodle soup made with egg noodles in a rich, savory broth. It is typically filled with a variety of meats such as pork, chicken, liver, kikiam (meat rolls), and sometimes seafood. The soup is made extra thick and flavorful by using cornstarch as a thickener and adding beaten eggs toward the end of cooking. It is often garnished with crispy fried garlic, chicharrón (pork cracklings), and green onions. GOTO Goto (Rice Porridge with Tripe) is a Filipino comfort dish popular in CALABARZON, originating from Chinese congee but adapted with ox tripe, giving it its name. BITCHOKOY Bitchokoy is a deep-fried, sweet Filipino snack similar to doughnuts, commonly found in local bakeries or street stalls. Its name varies slightly depending on the region, but it is generally enjoyed for its soft, chewy texture and sometimes filled or topped with sugar. SINIGANG SA MISO Sinigang sa Miso is a variation of the traditional Filipino sour soup, combining the tangy flavor of tamarind with the savory depth of miso (fermented soybean paste). This version is typically made with fish, like bangus (milkfish), giving the dish a distinct umami taste. TAMALIS Tamalis is a lesser-known traditional Filipino dish from Pampanga, inspired by Mexican tamales but with a unique local twist. It consists of rice flour, coconut milk, and a flavorful filling, wrapped in banana leaves and steamed. Unlike the Mexican version, Tamalis uses ground rice instead of corn dough. BIBINKANG ABNOY Bibingkang Abnoy is a unique Filipino delicacy from Paete, Laguna, known for its unusual use of fertilized duck eggs that are partially developed, giving it a distinct and bold flavor. It’s a savory type of bibingka (rice cake) traditionally eaten with vinegar as a dipping sauce. KALDERETA Kaldereta is a popular Filipino stew known for its rich and savory flavor. Traditionally made with beef, it can also be prepared with goat, chicken, or pork. The dish is characterized by its tomato-based sauce, which is thickened with liver spread or pâté, giving it a distinctive taste. OKOY Okoy is a popular Filipino snack or appetizer made from shrimp and vegetables, typically mixed with a batter and deep-fried until crispy. It’s known for its crunchy texture and is often enjoyed with a vinegar dipping sauce. KILAWIN NA BABOY Kilawin na Baboy is a Filipino dish that originated in the province of Quezon, Region 4. It is a raw pork dish marinated in a mixture of vinegar, garlic, and spices, similar to the Filipino dish "kilawin". PANCIT HABHAB Pancit Habhab is a type of Filipino noodle dish that originated in the province of Quezon, Region It is a stir-fried noodle dish made with rice flour noodles, vegetables, and meat or seafood. The dish is believed to have originated from the Chinese immigrants who settled in the province of Quezon, bringing with them their own cooking techniques and ingredients. CASSAVA CAKE Cassava Cake is a traditional Filipino dessert that originated in the province of Quezon, Region 4. It is a moist and sweet cake made with cassava, sugar, and eggs. The dish is believed to have originated from the Spanish colonial period, when Filipino cooks adapted the Spanish dessert "torta de yuca" to create a cake using local ingredients. NILASING NA HIPON A popular menu in many Filipino restaurants, especially eateries in night markets, this Nilasing na Hipon Recipe is as good as what you can get in these places. The good thing about making this yourself is that you can limit the amount of alcohol or choose the type of wine that you will be using. The dish is believed to have originated from the Spanish colonial period, when Filipino cooks adapted the Spanish dish "gambas al ajillo" to create a shrimp dish using local ingredients. LAUYA is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. It is now often associated with the Ilocano stew typically made with pork or beef. Lauya is the Pangasinan equivalent of the Tagalog nilagang baka, or perhaps bulalo with vegetables added, although the vegetables involved are a bit different. Owing to the Pangasinense partiality for saltiness in viands and anything eaten during a meal - the land is not called "the place where salt is made" for nothing - sweetness or any hint thereof is relegated to food eaten after a meal - dessert, or in-between meals - merienda. LUCBAN LONGGANISA is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recado longganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar. Longganisa originated in the 16th century, when Spanish settlers brought pork sausages to the Philippines. The locals quickly adopted the food and began to make their own versions of it. They used local ingredients, such as garlic, vinegar, and spices, to give the sausages a unique flavor. BUDIN a very popular kakanin or native delicacy in Quezon Province. It's actually Cassava Cake, but Quezon folks call their version Budin. It's so popular that visitors in Quezon always stop by local pasalubong shops to buy Budin on their way home. URARO Uraro is a type of flour made from the roots of the Maranta arundinacea plant, commonly known as arrowroot. It’s popular in various cuisines, especially in the Philippines, where it’s often used to make cookies, cakes, and as a thickening agent in sauces and soups. Uraro flour is gluten-free and has a fine texture.