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HOSPM 2105: Philippine Regional Cuisines

Central Luzon State University

Science City of Muñoz 3120
Nueva Ecija, Philippines

Instructional Module for the Course

HOSPM 2105- Philippine Regional Cuisine

Topic 4
Decoding Culture through Major Philippine Regional
Groups: Northern Luzon

Overview

Philippine gastronomy is exclusive to the Philippines. It ranges from appetizing, to

exotic and savory. Being an archipelago, the country is divided into three major islands,
namely Luzon, Visayas and Mindanao. In the Philippines you can find nearly all of the
world's cuisines-but with a twist. Its taste is suited to the Philippine palate. Every region
in the country actually has its own version of some dishes, despite having specialties that
are unique to their area.
Given that the Philippines has 16 regions, it is not surprising to taste "regional
diversities" in their food. Although Filipino food consists of simple and tropical cuisine, in
major regions there have been mushrooming of different styles. The variations in
regional taste buds can be traced on the basis of factors such as natural resources-the
production of different lands and seas, animals and plants, as well as the regional
character of local people from different islands.
Luzon cuisine varies by region but all of them are easily recognized by the local
ingredients to each destination. Luzon's most popular culinary destinations are
Pampanga or the Philippine Culinary Capital which serves a mix of savory dishes while in
the south, Batangas is recognized as the country’s culinary heritage and the Ilocos for its
one of the most oldest adorned regional cuisine.
Throughout this chapter, however, Northern Luzon cuisine will be discussed,
which has always been loved by all, local and foreign alike.
 ❖ Objectives

The students will enable them to:

1. Familiarize and present the distinct characteristics of the Northern Luzon cuisine which
sets it apart from the other major culinary groups in the Philippines.
2. Establish the relationship of geographical location, religion and other factors that shape
and influence the development of the cuisine.
3. Identify the nature and characteristics of regional cuisines in Northern Luzon;
4. Identify the food festivities celebrated in the region;
5. Cite examples of famous dishes in different provinces of Northern
Luzon region

❖ Learning Activities
The northwestern part of the island, which comprises most of the Ilocos region, is
characterized by a flat terrain that stretches east from the coastline towards the central
mountains of the Cordillera.
The mountain range of the Cordillera, which covers the north-central part of the
island, is covered by a mixture of tropical pine forests and montane rainforests and is
the location of the highest mountain on the island, Mount Pulag, rising at 2,922 metres.
The range provides the upland headwaters of the Agno River, which flows from the
slopes of Mount Data, and meanders along the southern mountains of the Cordillera
before entering the Pangasinan plains.
In general, the northeastern portion of Luzon is mountainous, with the Sierra
Madre, the country's longest mountain range, rising sharply a few miles from the coast.
The great Cagayan Valley is located between the Sierra Madre and the Central Mountain
Ranges of the Cordillera. This region, known as the second largest rice producer and the
top corn producer in the world, serves as the Cagayan River basin, the longest in the
Philippines.
The lesser-known Caraballo Mountains lie along the southern limits of the Central
Cordillera. These mountains form a connection between the central mountain ranges of
the Cordillera and the Sierra Madre, separating the Cagayan Valley from the Central
Luzon plains.

ILOCOS REGION
 HOSPM 2105: Philippine Regional Cuisine

Ilocos Region or Region I occupies the

northwestern part of Luzon, a land strip
between the mountains and the sea which is
Vigan's capital city. It is bordered to the east
by the Cordillera Administrative Region, to the
northeast and southeast by the Cagayan
Valley, and to the south by Central Luzon. The
South China Sea lies to the west in the
Cordillera Mountains.
Five provinces in this region share the same
food, language and the same rugged
nature challenges. Ilocanos eat meat sparingly, choosing vegetables and rice for the bulk
of their diet. It is said Ilocos has one of the country 's good culinary traditions.
The majority of the Ilocos region is driven by agriculture and the fishing industry.
Eating with one's hands is common. Meat is eaten sparingly and is considered to be a
luxury. The hardships faced by the Ilocano have encouraged them to be frugal and to
waste nothing. They are known for making dishes from ingredients that others might
find inedible. The Ilocanos produce their own liquor, known as basi, made from
fermented sugarcane juice. Ilocanos are not particularly finicky about what they eat.
Most dishes are either salty or bitter, and rice is an accompaniment at nearly every meal.
Typical dishes include longganisa (garlic sausage), pinakbet (vegetable stew cooked in
shrimp paste) and igado (pork meat and liver sautéed in vinegar and soy sauce) Meat is
usually treated as a luxury, available only at feasts and other special occasions. The
best-loved vegetarian dish is poqui-poqui (a vegetarian dish made from eggplant, eggs,
and chopped tomatoes). Some of the regional specialties are now part of the national
cuisine, including pinakbet and dinuguan (savory pig's blood). The Illocano regard food
as a symbol of God's grace.

➢ SIGNATURE DISHES

Pinakbet or Pakbet
Pinakbet is a common dish from Filipno, originating in Ilocos.
Pinakbet comes from the Ilocan word 'pinakebbet' meaning
'withered' or 'dried up' Pinakbet has lots of ingredients. Most
of these are okra, aubergine, chili pepper, onion, eggplant,
string beans, bitter melon, etc. This dish is typically
aromatised with garlic , onion and ginger as well. It is
considered a very balanced Ilocano cuisine but there's more
to this dish. This is a enduring sign of the taste of the
Ilocano, and a strong example of the past of conflicts and

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struggles with the physical and social climate of the Ilocanos. The recipe interweaves
intimations of the Ilokanos' cultural products to their dry and less competitive land.

Dinengdeng
It is also known as inabraw, and is classified as a dish based
on bagoong soup. It is similar to pinakbet but has less
vegetables and contains more bagoong as a base for soup.
Sweet melon, cabbage, sweet potato, string beans, sayote,
eggplant, chili, banana blossoms, corn, okra, winter melon
(upo), mushrooms, cassava, taro, and so much more. Some
even add fried leftover fish or other meats to the platter.

Bagnet
Bagnet is a versatile, edible food with or without
condiments. It is usually sprinkled with garlic in vinegar or in
fish paste. It is also a favorite dish among many Filipinos.
Bagnet is one of Filipinos' well-known and much-loved
cuisine. Bagnet is also called "sitsaron" or "chicharon" in
other towns but it is only synonymous with Narvacan's
bagnet. Bagnet is very popular in Ilocos Sur,
particularly in the city of Narvacan where the Bagnet
Festival is held in the month of December every year.
Bagnet can be cooked in many ways to seek and explore, such as Bagnet con ampalaya,
Bagnet paksiw, Bagnet adobo, Bagnet pinakbet, Bagnet na siopao or Bagpao and many
others.

Dinakdakan
Ilokanos are citizens who hate the sight of the leftover
foods. That is why they transform every raw ingredient that
is present into something amazing. It also pertains to
Dinakdakan, a sisiglike dish made of not only grilled pork
pieces, but grilled pieces of the most discarded pieces: pig
face, legs, liver, tongue, and brain. Such smoky bits are
then poured into a mixture of calamansi, red onions and
sometimes ginger and chili peppers. Mashed brain adds
flavor and cream to the platter yet the use of mayonnaise as
an alternative to the brain revised this dish.

Empanada
There are essentially two types of empanadas in Ilocos, one
is Laoag's Batac empanada, Ilocos Norte, and the other is
the Vigan empanada, which can be found in Vigan , Ilocos
 HOSPM 2105: Philippine Regional Cuisine

Sur. Such empanadas come with the same basic ingredients, preparation process and
cooking method as Batac empanada is colored orange, as it uses achuete
for fruit coloring and its fillings consist of Laoag Longganisa which is considered salty. On
the other hand, Vigan empanadas are lighter in colour, since it has no decoration and a
thinner and more crunchy crust than the Batac empanada. Vigan Empanada uses its very
own longganisa of Vigan as its trademark and opts to use sprouts. Vinegar is a typical
dip of the Ilocano empanadas.

Vigan Longganisa
Vigan Longganisa is the special salty, spicy sausage
delicacy of the Region of Ilocos. Although other regions
manufacture sweet sausages, the locals use a variety of
marinades, such as Sukang Iloko, to give the distinct tang
to Vigan Longganisa. Garlic is also used abundantly to
create this, making Vigan Longganisa unique by its
resulting flavour. Some parts of the region are using
thoroughly cleaned pork intestines as an alternative casing for sausage.

Tupig
Made of glutinous rice and coconut milk, Tupig can serve both as a
dessert and as a snack. Rice soaked with water is combined with
coconut milk, and a small amount of mixture is then wrapped in a
banana leaf strip like rolls of shanghai. Those are then cooked in a
grill. The result: a slightly charred and smoky taste of a sweet, sticky
and coconut-ty dessert.
Pinapaitan (also Singanglao)
"Pait" is a Filipino word meaning "bitter," and
"pinapaitan" translates loosely into "make bitter,"
which sums up the taste of this dish. Made of tender
beef, ox tripe, small intestines, heart, bile and large
green chilies with very thin stripes. Squeezing some
calamansi into the dish to balance the flavor will tonic
the bitterness down. Singanglao is often cooked with
kamias.

Poqui-Poqui
Poqui poqui is a popular Ilocos based Filipino dish. The
grilled eggplants are first peeled to prepare, then chopped
and sautéed with garlic, onions or shallots, and tomatoes.

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Beaten eggs are then mixed into the oven, and the mixture is cooked until slightly wet
scrambled eggs establish consistency in the platter.

Okoy
Crispy shrimp fritters cooked in a glutinous rice batter in
their shell, and shaped in a circular shape. Such fritters are
garnished with fresh shallots and a combination of chili
peppers and garlic and served with sukang Iloko.

Koros (Jumping Salad)

Jumping salad is a recipe of small freshwater shrimps that is served with vinegar, salt or
any citrus fruit like calamansi or lemon and eaten raw.

Dinardaraan or Dinuguan
Dinardaraan that refers to the Ilocanos 'blood stew is
somewhat different from the Tagalogs' blood stew, the
dinuguan. Dinardaraan compared to the soupy dinuguan is
dry and often oily.

Igado
Igado, derived from the Spanish word “Higado” which
means liver, is a stewed of tender strips of pork meat and
liver, carrots, bell pepper and sweet peas simmered in a
thick brown sauce of soy, vinegar, onion and garlic.

➢ FESTIVITIES
 HOSPM 2105: Philippine Regional Cuisine

● Binatbatan Festival
The "Heritage City," as Vigan is known, bursts into merry colors through its
Binatbatan Festival, luring hordes of local and foreign tourists to its streets lined up with
ancestral houses.
The festival got its name from the Iluko term batbatin, or separating cotton balls
from the seeds of the local fruit tree kapas sanglay. The cotton balls are then spun and
used in weaving the inabel fabric or woven cloth which is Ilocano’s living treasure of all
time. Showcasing Vigan’s delicacies like the royal bibingka, longganisa and empanada
also highlight the events including calesa and Ramada decor contest.

● Guling-guling Festival
The 400-years old living festival in the country introduced by the Spanish friars,
Guling-Guling Festival is a traditional occasion that happens yearly in the month of
February in Paoay, Ilocos Norte. It takes place before Ash Wednesday or the beginning
of the Lent season, also known as "Semana Santa," which starts 40 days before Easter.
It is celebrated before the Lenten season as the last day of merry-making and fun for
the townspeople.
The Ilocano word "guling" means to mark or to smear. The town mayor will
smear a cross sign implying purity on the person's forehead. They also believe that the
mark in their forehead will cleanse all of their past sins. The cross is a white color made
up of wet and white rice flour.
The event activities other than dance competition, cultural shows and ulnas
parade (wooden sled), dudol and basi are devoured by the sightseers. Dudol is an
indigenous delicacy composed of bel-laay rice flour, coconut milk, sugar cane juice and
anise. While basi is made from sugar cane extract and samak, which is the official drink
of the Guling-Guling merrymakers, a plant commonly grown in the Ilocos region.

● Longganisa Festival
Longganisa festival is held in the city of Vigan during the month of January. Not as
popular as the Sinulog or Ati-Atihan and other festivals, this festival attracted foreign and
local tourists every year. The street festival features concourses for music and
longganisa cooking. These plump, brown loops of spicy meat, distinctly flavored with
garlic and Ilokano sugar cane vinegar, are so famed that the Ilokanos begin their year
by celebrating its existence.

● Santa Ipon Festival

Ipon is actually a very tiny species of fish being caught only in season during the
months of August until not later than February and its thanksgiving celebration usually
held during the month of November. This small fish is only indigenous to the provinces
of Ilocos Norte, Ilocos Sur and Cagayan Valley.

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● Empanada Festival
Annually held in the city of Batac, Ilocos Norte, empanada festival is highlighted by
imaginative floats, colorful and decorated costumes during the street dance parade, a
dance drama demonstration, the sale of souvenir goods, a concert by well-known
country artists and a firework display. The Batac Empanada demonstrates the entirety of
socially mediated patterns of behavior and characteristics of Ilocanos as industrious,
resourceful, imaginative, simple and frugal people. It also characterizes the prevalent
attitudes, activities and way of life of the Ilocanos.

● Pinakbet Festival
Marcos Municipality in Ilocos Sur is set to celebrate its Pinakbet Festival, proud of
the town's favorite Ilokano dish known locally as pinakbet, a mixture of native
vegetables steamed with fish sauce.
Held every month of March, the celebration of Pinakbet Festival is a repository of the
town's Ani (harvest) festival.

CORDILLERA

The Administrative Region of the Cordillera (CAR) is an administrative region

located within the Luzon Island of the Philippines. The region is composed of six
landlocked provinces: Abra, Apayao, Benguet, Ifugao, Kalinga and Mountain
Province. The regional center is the heavily urbanised capital of Baguio. TThe Cordillera
mountain range provides 80% of the daily vegetable requirements of the Philippines, the
people here really tend to eat meat-fried, boiled, grilled-using long preparation times
with the simplest cooking techniques as it is home to many ethnic tribes commonly
referred to as the Igorot. Igorot culture exhibits the related geography of the region
through their rich cuisine. The abundant staple food for example is due to the fact that
the Banaue Rice Terraces are located in Ifugao, Northern Luzon. This relates to the
geographic area where many Igorots live. Here's an interactive website that offers the
Igorots a decent selection of recipes and exotic food they want to feast on. It's obvious
the Igoros like meat products / protein. A trip to the Cordilleras can be turned into a
culinary experience with intense wild ethnic dishes and native wines, or sampled in their
special local restaurants.

➢ SIGNATURE DISHES
 HOSPM 2105: Philippine Regional Cuisine

Kini-ing
A thinly sliced smoked or sun-dried piece of pork with a thick
layer of fat which is different from Etag (a piece of pork also
smoked or sun-dried) because it does not undergo a
fermentation process. Kini-ing is only smoked when it rains,
otherwise it is left under the sun.

Lechon de Abra
The Spanish influence in Abra is seen in the love for the
cholesterol-rich lechon with a tangy twist. The lechon is
stuffed with an herb called karimbuaya or Euphorbia
neriifolia, or soro-soro in Tagalog, hedge euphorbia in
English. Other than the karimbuaya as stuffing, the lechon is
seasoned with plenty of chopped garlic, salt and pepper, then stuffed inside the hollow
stomach of the pig which will permeate the whole pig with the strong flavors of the
herb-stuffing before roasting.

Pinikpikan
A meal prepared by beating a chicken with a stick to make
its blood clot near the surface of its skin, making its meat
tastier. It is then smoked and served together with sayote
and soup. Foremost is the Pinikpikan, a chicken dish that is
rooted in the native ritual of reading signals from the gods
to determine one's course of action. Sometimes
humorously called 'Battered Chicken,' native chickens, smaller in variety with darker,
tastier meat are beaten with a wooden and grilled over open fire.

Etag or Itag
Etag or Itag is salted meat, cured and aged underground in
an earthen jar. The flavor is comparable to blue cheese but
is much oilier and flavorful after it's cooked. It is also used
as an ingredient to flavor the Pinikpikan.

Pinuneg
This dish is exclusive to the Benguet Kankanaey and is
typically served when a pig is butchered during a ritual or
ceremony.
Pinuneg is a native blood sausage composed of minced pork
and innards mixed with cooked rice (usually the red variety
known as kintoman), salt, vinegar, garlic and other flavors
and then stuffed

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into clean animal intestines. The Cordillera version of the longganisa (native sausage) is
then either sun dried, smoked, poached or simply boiled and served as a main course or
appetizer with a vinegar and chili dip.

Binungor
The third dish introduced to us was called Binungor. It is a
Kalinga dish that is served as an appetizer or side dish and
not a viand. It is made of various vegetables found around a
Kalinga household along with tenga ng daga and other wild
mushrooms, and Ot-an, that spiral shaped shell-fish you
suck to get the meat inside.
 ➢ FESTIVITIES

● Lang-Ay Festival
The Lang-ay Festival is the most significant festival of the Mountain Province and serves as
a unifying occasion to consolidate peace and harmony between tribesmen, celebrated annually in
Bontoc, the capital city. It attracts not just thousands of local and international visitors to display
the best of their cultural heritage. The Lang-ay Festival, featuring street dances, native songs and
songs, local culinary specialties and many more, is held every first week of April.

● Etag Festival
The Etag Festival was coined to display the "different culture of Sagada and to improve the local
community's livelihood." The culture rich heritage fiesta drew its roots from the Feast of the
Purification and the Presentation of Jesus Christ and the Holy Virgin Mary that was introduced
during the Spanish colonial era. Etag Festival celebrated in the last days of January until the
initial days of February, and named after the indigenous tradition of preserving pork meat with
salt and smoke (etag).

CAGAYAN VALLEY

The Cagayan Valley region is situated

on the Philippines' northern tip and consists
of five provinces: Cagayan, Isabela, Nueva
Vizcaya, Quirino, and Batanes. Its capital is
the City of Tuguegarao, situated in the
northeastern part of Luzon. Cagayan, not to
be confused with the city called Cagayan de
Oro in Mindanao, also includes the Babuyan
Islands to the north.
Cagayan Valley has a tradition which is distinct. Long before the Spaniards reached the
valley there were fishing settlements on the banks and at the mouths of the rivers and creeks
that flowed into the sea. The majority of Cagayan residents are of Ilocano descent, mostly from
migrants from the Ilocos region. Initially, the more numerous were the Ibanags, who were first
seen by the Spanish explorers and converted to Christianity by missionaries, explaining why
before the arrival of the migrant Ilocanos, the language of Ibanag had spread through the valley
region.
People say that while the Cagayan may lack commercial sources, their people, known as
the Ibanag, Ybanag, Ybanak, Ibanak or simply the Cagayanos, will be able to survive through
tough times not only because of the abundant resources of the region, but also because of the
people's flair to make delicious delicacies. Rice cakes, Pinakbet, Pansit Cabagan, Tapang Baka,
Ginisa Nga Agurong, Tuguegarao Longganisa, Pancit Batil Patung, and Batanes' Guinataang
Alimasag (coconut milk crabs) are often served in the Cagayan region.
➢ SIGNATURE DISHES

Batil Patung
Batil Patung is made from sautéed flavored meats (carabeef and
pork liver), vegetables, and miki noodles which are gradually cooked
in beef broth. Poached eggs are topped over the fresh miki noodles
along with sautéed meats and vegetables, while a piece of egg is
cracked and stirred in simmering beef stock and poured into a pot
served atop with chicharon bulaklak. A mix of spicy condiment with
onions and Philippine lemon or vinegar is served along to
complement the dish.

Pancit Cabagan
Considered as one of the one of the province's most popular foods
in Isabela, Cagayan, pancit cabagan is a version of the pansit that
makes use of miki noodles, Lechon Carajay or crispy pork belly, fried
igado or pork liver and boiled quail eggs which is smothered with
thick sauce than any ordinary pancit.

Sinabalu and Tinubong

Sinabalu and Tinubong are considered as Cagayan’s most treasured
rice dessert usually served during Christmas just like Bibingka and
Puto Bumbong. Both are prepared using glutinous rice, sugar, some
salt (commonly for sinabalu) and creamy coconut milk which are
both cooked in young bamboo. Although sinabalu used whole
glutinous rice while the tinubong used the ground glutinous rice. The
former is bereft with any mixture while the latter is mixed with
peanuts or cacao for variances. Indeed, sinabalu used longer
bamboo while tinubong used shorter ones.

Pawa
Pawa is a word of Chinese origin, meaning 'to tie.' It is known as one of
Cagayan's most popular steamed snack foods made from glutinous rice and
stuffed with peanuts.

Sinanta
The Ybanags' noodle dish which originated from Tuguegarao,
sinanta is commonly eaten as snacks, and served at birthdays. It
is prepared with flat egg noodles, rice vermicelli, spring onions,
 HOSPM 2105: Philippine Regional Cuisine

clams, chicken and pork in an annatto infused broth. Normally it is accompanied by pinakufu, a
sweet rice cake coated in caramelized
sugar, and hot chocolate beverage.

➢ FESTIVITIES

● Sinabalu Festival
This festival is celebrated in the Malueg town by cooking “sinabalu”, which is a glutinous
rice with coconut cream cooked on bamboo and roasted in open fire in the town square. As in
most festivals and celebrations, there are singing and dancing presentations showcasing the
culture of Malueg. The festival is held yearly on April 25thand 26th.
Sinabalu or bamboo rice cake is made up of glutinous rice with coconut cream on bamboo
roasted in open fire.

NORTHERN LUZON RECIPES

Bagnet
Serves 3-4

Ingredients:
500 g whole pork belly
1 small red onion
1 ½ tsp whole black peppercorn
1 Tbsp tablespoons salt
3-4 cloves crushed garlic
2-4 cups water
2 cups cooking oil

Instructions:
1. Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that the
pork belly is fully submerged in water. Let boil.
2. Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black
peppercorn. Simmer for 30 to 40 minutes.
3. Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to room
temperature.
4. Rub the remaining 1/2 tablespoon of salt all over the boiled pork belly. Let it stay for 10 to 20
minutes.
5. Heat the cooking oil in a deep cooking pot. When the oil gets hot, gently put-in the pork belly
and deep-fry in medium heat until the pork belly turns golden brown and the texture gets crispy.
The oil will splatter during this process, so be careful. Make sure that you do not cover the

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 cooking pot completely while deep frying. You can put a splatter guard on top of the cooking pot
to control the oil.
6. Once the pork belly is golden brown and crispy, remove it from the cooking pot and arrange in a
plate lined with a paper towel. Turn the stove off and let the pork belly cool down to room
temperature.

Pork Dinakdakan
Serves 4 Ingredients:

2 lbs. liempo pork belly

½ cup boiled pork brain or Lady’s Choice Mayonnaise
3 tablespoons Knorr Liquid Seasoning
2 to 3 pieces lime or 5 to 6 pieces calamansi
2 pieces red onion sliced into thin pieces
3-4 pieces Bird’s eye chili or siling labuyo, chopped
2-3 pieces long green pepper sliced
Salt and ground black pepper to taste
1 ½ quarts water

Instructions:
1. Boil water in a cooking pot.
2. Add pork belly. Cover and continue to boil in medium heat for 30 to 35 minutes.
3. Remove the pork belly from the pot. Let it cool. Note: you may use the pork stock (water used to
boil liempo) to cook other dishes.
4. Rub 1 teaspoon salt and ½ teaspoon ground black pepper over the pork belly. Let it stay for 10
minutes.
5. Heat-up the grill. Grill each side for a total of 6 minutes. Note: I usually grill one side for 2
minutes, turn the belly over and grill the opposite side for the same time. The process is repeated
2 to 3 times. This will prevent the pork belly from being burnt.
6. Slice the pork belly into thin pieces and arrange in a large mixing bowl.
7. Prepare the dressing by combining mayonnaise, Knorr Liquid Seasoning, lime juice, and onion
powder in a small bowl. Stir until well blended. Set aside.
8. Put the onion and chili peppers on the bowl with the sliced pork belly. Toss.
9. Add the dressing. Continue to toss until well blended. Add Salt and pepper to taste.
10.Transfer to a serving bowl. Serve!

Dinardaraan (Dinuguan)
Serves 3
 HOSPM 2105: Philippine Regional Cuisine

Ingredients

1 lb. pork shoulder sliced into small cubes

3 pieces long green chili peppers
¾ cup pork blood
4 cloves garlic minced
1 medium red onion chopped
2 cups beef broth or water
¼ cup white or apple cider vinegar
½ teaspoon ground black pepper
Salt to taste
3 tablespoons cooking oil

Instructions:
1. Heat oil in a cooking pot.
2. Sauté the garlic and onion until soft
3. Add the pork and ground black pepper. Sauté until it turns medium brown.
4. Pour the broth or water. Let boil. Adjust the heat to low. Cook for 25 to 30 minutes.
You may add more water if it starts to dry out while you simmer.
5. Pour the vinegar in the pot. Let boil. Stir. Add the green peppers and pork blood.
Continue to cook for 15 to 20 minutes or until the sauce thickens.
6. Sprinkle some salt to taste.
7. Transfer to a serving plate. Serve.

Pakbet Ilocano
Servings4

Ingredients:
4 pieces round eggplant cut in half
2 pieces small bitter gourd ampalaya, quartered
½ bundle string beans cut into 2 inch length
1 piece sweet potato kamote, quartered
8 pieces okra
1 piece tomato cubed
1 piece onion cubed
1½ cup water
1 lb bagnet
1/4 cup Anchovy sauce bagoong isda

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 Instructions
1. In a large pan, place water let boil
2. Put in the anchovy sauce and wait for the mixture to boil once more
3. Add-in the vegetables starting with the sweet potato then put-in the okra, bitter melon, eggplant,
string beans, tomato, and onion and simmer for 15 minutes
4. Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer
for 5 minutes
5. Serve hot.

Ukoy
Serves 3

Ingredients
1 cup small shrimps cleaned
1 cup cornstarch
1/4 cup flour
1 1/2 cups mung bean sprouts togue
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 piece raw egg
1/4 teaspoon baking powder
1 1/4 cups water
2 cups cooking oil

Instructions
1. Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir
until diluted.
2. Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
3. Heat a frying pan or small cooking pot and pour-in the cooking oil.
4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but
cautiously) drop it in hot oil.
5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking
time may vary. Repeat this step until the entire mixture is consumed.
6. Remove the deep-fried ukoy from the pan and place in a plate lined with a paper towel to absorb
the oil.
7. Remove the paper towel and serve with sinamak.
8. Share and enjoy!
 HOSPM 2105: Philippine Regional Cuisine

Pancit Batil Patung

Serves 4

Ingredients

6 oz. minced beef or carabeef

12 oz. fresh Miki noodles
3 to 4 oz. pork liver sliced
1 medium red onion cubed
1 1/2 cup mung bean sprouts
3/4 cups chopped green onions
1 cup shredded cabbage
1 cup carrot julienne
3 tablespoons soy sauce
1 egg
1/4 teaspoon ground black pepper
6 oz. lechon carajay chopped
3 tablespoons cooking oil

Batil:
1 lb. beef bones with meat
1 beef cube
1 egg
6 to 8 cups water
1 stalk celery chopped
1 medium carrot cubed
1 small onion cubed

Instructions:
1. Prepare the stock (or batil) by boiling water in a cooking pot. Add the beef bones. Let boil for 5
minutes.
2. Hold the chopped celery, carrot, and onion together using a cheesecloth and secure using a
kithen thread. This will be the mirepoix. Add the mirepoix in the cooking pot and let boil.
3. Add the beef cube. Continue to boil in low heat for 3 hours or until the beef gets tender. You may
add more water if needed. Once the stock is ready, set aside.
4. Heat the cooking oil in a wide pan or wok. Saute the onion until soft.

Pancit Cabagan
Serves 30

Page 17 of 53
 Ingredients:

8 pieces boiled quail eggs

1/4 lb. cooked Lechon Carajay chopped
1 lb. fresh Miki noodles
1 medium carrot julienned
1 small bell pepper cut into thin strips
1/4 cup chopped parsley
1/4 lb. pork shoulder sliced in small pieces
1/4 lb. Igado optional
1/4 head cabbage chopped
5 cloves garlic crushed
3 cups beef broth
1/4 cup soy sauce
2 teaspoons fish sauce patis
3 tablespoons Cooking oil 3 tablespoons chopped scallions
ground black pepper to taste

Instructions:
1. Heat the oil in a wok or pan.
2. Saute the garlic until it starts to turn light brown.
3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.
4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in
low heat for 12 minutes or until the pork becomes tender.
5. Add the miki noodles. Toss. Cook for 2 minutes.
6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You
can add more beef broth if needed.
7. Sprinkle some ground black pepper. Toss.
8. Put the boiled quail eggs in the wok and top with lechon carajay and igado.
9. Transfer to a serving plate. Serve.

Topic 5
Decoding Culture through Major Philippine Regional
Groups: Central Luzon
 HOSPM 2105: Philippine Regional Cuisine1

Overview

Philippine gastronomy is exclusive to the Philippines. It ranges from appetizing, to

exotic and savory. Being an archipelago, the country is divided into three major
islands, namely Luzon, Visayas and Mindanao. In the Philippines you can find nearly all
of the world's cuisines-but with a twist. Its taste is suited to the Philippine palate.
Every region in the country actually has its own version of some dishes, despite having
specialties that are unique to their area.
Given that the Philippines has 16 regions, it is not surprising to taste "regional
diversities" in their food. Although Filipino food consists of simple and tropical cuisine,
in major regions there have been mushrooming of different styles. The variations in
regional taste buds can be traced on the basis of factors such as natural resources-the
production of different lands and seas, animals and plants, as well as the regional
character of local people from different islands. Luzon cuisine varies by region but all
of them are easily recognized by the local ingredients to each destination. Luzon's
most popular culinary destinations are Pampanga or the Philippine Culinary Capital
which serves a mix of savory dishes while in the south, Batangas is recognized as the
country’s culinary heritage and the Ilocos for its one of the most oldest adorned
regional cuisine.
Throughout this chapter, however, Central Luzon cuisine will be discussed, which has always
been loved by all, local and foreign alike.

❖ Learning Activities
In the central part of
Luzon, including the region
immediately surrounding the
capital of the
Philippines, Manila, the
combination of an
abundant and secure food supply
and the influences of foreign
expats, especially the
Spanish and Chinese, has resulted
in the most
sophisticated cuisine in the Philippines. Two well-loved cuisines in the land of rice and
sugar Luzon Central – Pampanga and Bulacan – claim dominance over the others.

Page 19 of 53
 PAMPANGA

Pampanga was one of eight provinces put

under martial law on the eve of the Philippine
Revolution of 1896 for rebellion against the
Spanish Empire. Pampanga is a province within
the region of central Luzon. Located on Manila
Bay's northern coast, Pampanga is bordered to
the north by Tarlac, to the northeast by Nueva
Ecija, to the east by Bulacan, to the south by
Manila Bay, to the south by Bataan and to the
west by Zambales. The city of San Fernando is
the capital. Angeles City is classified as a highly
urbanized, first-class city, albeit geographically
within Pampanga, and is governed independently
of the province.
Kapampangan Cuisine has many similarities with Malay and even Mexican
Cuisine. Spanish friars and sailors taught Kapampangans the basics of Spanish cooking.
Pampanga is a major sugar producing province that sweets many of her dishes. There
are Spanish-inspired cream puffs, egg yolk custards, marzipans, and meringues, plus
the very famous tibok-tibok (water buffalo milk blended with maize). Bringhe (a fiesta
rice made with coconut milk) and so many delectable dishes also come from here. In
addition, Kapampangan is popular for exotic foods as well. Kapampangans endured
extreme famine, famine and hardship in the 18th century during the revolts, floods,
disasters and the eruption of Mt. Pinatubo. This is why Kapampangans make dishes
that are regarded as exotic foods from the most terrible creatures and weirdest
ingredients. Typically, most of these ingredients are found in nature, which saves both
money and time. The way Kapampangans lived many years ago shows how smart they
are to make delicious dishes in the city that are incomparable.

Kapampangan Exotic Foods includes:

● Balo balo or Burung bulig (mudfish fermented in rice)

● Betute tugak (stuffed frogs)
● Adobung kamaru (mole crickets sauted in vinegar and garlic) ● Calderetang barag (spicy
monitor lizard stew) ● Kubang asu (sweet and spicy dog stew).
● Tidtad itik (duck stewed in blood)
● Daguis pale ampong atbu (field mice found in rice field and sugarcane plantations)
● Durun (locusts)
● Buro (Burong Isda or Balao-Balao)

➢ SIGNATURE DISHES
 HOSPM 2105: Philippine Regional Cuisine

Sisig
The word "sisig" comes from an old "sisigan" Filipino word, which translates as
"munch on something sour." Early signs are that a sour salad of chopped tomatoes ,
onions, and chilli may be the first edition of sisig. Sisig, one of the most common
dishes originating from Pampanga in Filipino cuisine, has undergone quite an evolution
over the years and that has left it as one of the most misunderstood dishes. However,
recently, the most widely enjoyed version of sisig features pig's ears and face and is
boiled and then grilled, chopped and served on a sizzling platter with onions, chili, liver
and calamansi. Modern interpretations later used chicken, squid, or even milkfish as a
primary protein, while others added egg to the bowl.

Morcon
Morcon is a delicious Filipino stuffed meat roll, typically made up
of thin pork or beef slices wrapped around neatly arranged sausages,
carrots, pickles, and hard-boiled eggs. The rolls are braised briefly, then
typically served together with thick tomato-based or soy-based sauces.
Morcon is a dish prepared on different special occasions and is
usually enjoyed on New Year's Day, as many Filipinos believe that the
following year will ensure prosperity by consuming round-shaped food.

Kare-Kare
Kare-kare remained with the Filipinos for hundreds of years. Ox-tail
and tripe plunged into an achiotetinted, peanut-flavored gravy,
served on a separate plate with blanched vegetables, and served
with shrimp paste on the side, are today's kare-kare. It has become
the star of town fiestas, family potlucks and other occasions thanks
to its
genuine popularity.

Bringhe
Bringhe is like the Kapampangan variant of arroz valenciana, or even
paella, a Spanish dish. Traditionally, gata (coconut milk), fish sauce,
chicken broth and turmeric are cooked with malagkit (glutinous rice)
in a deep wok. It is topped with beef and gizzard on very special
occasions. The guests eat the top piece, leaving at the bottom
behind the tutong (crisply burnt rice).

Tibok-Tibok
Kapampangan's "maja blanca" version. A
Tiboktibok, commonly anglicized as carabao milk
pudding, is dessert pudding made primarily of
carabao milk and ground soaked glutinous rice
with latik (solids that form from the curd of coconut

Page 21 of 53
milk and/or cream when simmered until golden brown in color). A famous
Kapampangan
delicacy, this milk pudding makes a great snack or dessert.

Tocino
Tocino is possibly one of Pampanga's popular products, which for
many years has been a staple of Filipino breakfast goods. It is a
processed pork meat that, when fried, is sweet and salty, ideal for
rice and eggs on the sunny side. A thinly sliced carabao meat cured
jerky with vinegar and seasonings, "Pindang Damulag" authentically.
Compared to the sweet tocino that we are all
familiar with, the taste of pindang is bitter, so better combined with a
cup of rice with sliced tomatoes on the side.
Bulanglang Kapampangan
Bulanglang Kapampangan, which is very much like Pinakbet, is
distinct from the widely known Bulanglang Tagalog. Similarly, this
dish is very similar to Sinigang and the only difference is that guavas
are used by Kapampangans to give their sinigang an acid taste.
Prawns, pork and bangus belly are used, and all sinigang vegetables
such as taro (gabi), onions, tomatoes, okra, kangkong and green
chillies are used to make the dish more elaborate and typically
served as a fish sauce and green chilli dip.

San Nicolas Cookies

A basic pastry made from very few ingredients is San Nicolas Cookies
or Panecillos de San Nicolas. The complex and embroidered-like
design that has been crafted in hand carved molds is what makes
these cookies unique. The flavor of the Panecillos de San Nicolas is
very milky, not too sweet, but deliciously crunchy. A hot cup of
Chocolate de Batirol or coffee is better combined with the cookies.
The name Atching Lillian Borromeo, one of the culinary experts in
Pampanga, is almost synonymous with this pastry and is considered
the keeper of heirloom Kapampangan recipes. If you ever visit
Pampanga, make it a point to order Lillian 's San Nicolas cookies from
Atching, which you can pick up at her Mexico Pampanga residence.
Turrones de Casuy
A favorite and an age-old delicacy, Turrones de Casuy is the specialty
commodity of Sta. In Pampanga Rita. It's like a nougat-like treat
made of peanut brittle type chopped cashew nuts
cooked in long sticks wrapped in an edible paperthin
wafer.
 HOSPM 2105: Philippine Regional Cuisine

Halo-Halo
The ultimate Filipino summer treat, Halo-halo is a sure and tasty way to cool down.
'Halo-halo' is a word in Tagalog that means mixed, as this is literally what it is. A
concoction of different sweet treats such as sweetened banana, sweet yam, tapioca,
ube, crispy cereals of rice and nata de coco, put together to culminate in one great
cold treat and topped with rich, creamy leche flan.

➢ FESTIVITIES

● Sisig Festival
The Sisig Fiesta of Angeles is a gastronomic festival that aims to showcase the
novelty and distinct taste of Kapampangan cuisine in the many varieties of Sisig. A
multitude of events will be peppered with music and dance performances throughout
the night, ranging from cooking demonstrations and competitions.
Every year during December in Angeles, Pampanga, the annual "Sisig Festival"
(Sadsaran Qng Angeles) celebrates the Kapampangan dish. It began in 2003.

● Tugak Festival
Every October, the city of San Fernando celebrates its former time of catching
frogs. The broad rice fields in town were frog-filled back in the day. Before that, at the
start of the rainy season, as farmers plant, their children run out of the fields to catch
frogs. They can attract the frogs out of hiding by using a piece of cloth that looks like
flies. As the frogs leaped, they were caught by a bucket or sack of ash to collect the
frog slime. This technique of frog catching is called tugak pamamaduas.
The abundance of frogs and the rich baiting techniques used by Fernandinos
(the San Fernando people) inspired some of their dishes. The most common frog
recipe is Betute, or deep-fried frog stuffed with minced pork or frog meat. Other
recipes are Adobong Tugak, Tinolang Tugak, Almondegas, Torta and Frog Burgers,
including frogs. These dishes are eaten by the townspeople at the festival.
In addition to the food, the festival also has street dances, displays, and frog-
catching contests. To mimic the frogs that are part of their rich culture, town folk make
green and yellow costumes. Colorful mascots of cartoon frogs also appear in the
parade.

● Duman Festival
Duman comes from beaten rice husks (lakatan malutu) from Malagkit, toasted
in a clay oven. This similar look of pinipig is only available in December following the
harvest of the previous month. Thus, the festival falls on the first Saturday of the last
week of November or December.

Page 23 of 53
 People's Sta's. Rita does the best training for Duman. A stiff process is planning.
Second, to separate the husk, the magdurumans, the dumangrowing families, must
beat the young green kernels of rice. Afterwards, the rice pellets are soaked in water
and cooked for 30 minutes. Another pounding round is given to the rice to help release
the oils and nutty flavour. Families pass this phase of duman preparation from
generation to generation. The method has become a celebrated tradition.
It is quick to eat the seasonal delicacy. Some people like adding sugar or
placing it as toppings on the milk of fresh carabao, tsokolate batirol or on ice cream.

BULACAN

Bulacan is renowned for its rich culture and history as

a large province. It has 21 townships and 569
barangays. A melting pot of Filipino cuisine and
culture, Bulacan is bordered by Pampanga to the west,
Quezon and Aurora to the east, and Manila and Rizal
to the south.
Bulacan was originally founded in 1578, seven years
after the defeat in the Battle of Bangkusay of the
native clans of Macabe and Hagonoy. Bulacan was
founded on March 10, 1917, during the American era,
official records claim.
Originally, the province was named Meycauayan. It was known as "provincia de
Bulacan" as early as 1578, named after the pueblo captured that year by the
Augustinians. Bulacan and one gets the feeling that candy factories dot the entire
province and the Bulaqueños have made a pastime of consuming dessert. But the
place has so much more to it than Bulacan candy. Almost all of the three cities of
Bulacan (capital of Malolos, Meycauayan, San José del Monte) and 21 municipalities
are known for their outstanding personalities, distinctive goods, high-value crops,
indigenous delicacies, festivals, arts and crafts, and heritage. Calumpit, for instance, is
the oldest Bulacan town known for its longganisa. Founded in 1575 by Augustinian
missionaries, this used to be a separate province with Hagonoy and Apalit (now part of
Pampanga) named provincia de Calonpite. As one of the most historical sites in the
world, Malolos is known for the original Eurobake ensaymada and inipit, gogorya,
empanada de kaliskis ang hamon Bulakenya, established in 1580, eight years after
Manila, by the Augustinians. Minasa, a rich cookie of cassava flour, egg yolk, butter
and coconut cream that used to be prepared only for the rich but is now available as
merienda fare and pasalubong to the masa, is a delicacy originating in this area. In its
honour, an eponymous festival is held. While Marilao is known for its delicacies: suman
pinipig (with shredded buko); pancit Marilao (with kamia and okoy toppings); puto
Popular (putong puti, putong pula and cochinta, traditionally prepared since 1947, with
"superior taste and texture"). Attested by many, Sta. Maria has the best chicharon
 HOSPM 2105: Philippine Regional Cuisine

(pork crackling) as well as balut. As the seafood capital of the province of Bulacan,
Hagonoy’s extravagant fiestas attract visitors from far and wide.
The Bulacan motto is not to eat anything but that it makes you swoon with
enjoyment. Based on large ingredient resources, Bulacan cooking is unhurried, old-
fashioned, optimistic and very diverse. The river fish are then burned, cooked with
citrus or in palm wine. Eels are simmered in coconut milk, in saltwater fish, in vinegar
and ginger. Mudfish are fermented or wrapped in stalks of bananas and buried in live
coals; crabs sautéed with guava; shellfish flavored in gingeries broth like sinigang.
Thus, in a selection of rice cakes for desserts or locally called panghimagas,
Bulacan food is popular with its specialty: kutsinta, sapin-sapinsuman, cassava cake,
halaya ube and pastillas de leche, the famous delicacy of San Miguel, Bulacan.

➢ SIGNATURE DISHES

Ensaymada
Ensaymada is a type of smooth, sweet Filipino dough
pastry covered with sugar and butter and then topped
with lots of grated cheese. It was adapted from the
Spanish Ensaïmada, but has grown over the years to
become what many Filipinos enjoy now. Malolos is known
to be the birthplace of the finest Bulacan ensaymada.
Malolos ensaymada is usually darker in color, finished on top of the cheese with a slice
of salted duck egg.

Pancit Marilao
Pancit Marilao is a pancit palabok version that typically uses ingredients
for the dish, such as the thin rice noodles and the thickened shrimp broth
colored with achuete but not as thick as the pancit Malabon, offering a
refreshing quality to the dish. But the tenderness of the noodles is well
matched with the crunchy okoy, compared to the classic pancit palabok.
Since the kamias are replaced with calamansi, this meal is very
refreshing.

Pinaupong Manok
Chicken made on a bed of salt to "sit down". A layer of rock salt was
placed on top of the whole chicken and cooked in a covered clay pot over
a woodfire. The result is a fork-tender, succulent chicken that is
reminiscent of Chinese steamed chicken.

Page 25 of 53
 Chicken Galantina
Bulakeños specialize in meat dishes: in a salted claypot, a chicken "sits" and is roasted
slowly. Chicken Galantina is a dish that is either poached, steamed or baked with
deboned chicken filled with minced meat, egg, cold cuts, pickle relish and spices. Also
known as rellenong manok ('stuffed chicken'), it is usually served, although time
consuming, in an elegant presentation.

Empanada de Kaliskis
A family heirloom recipe popularized this delicacy. Chicken, potato, flour,
egg, sugar, pepper , salt, baking powder and cooking oil make up the
Empanada de Kaliskis. It was first introduced as Empanada de Malolos,
and its scaly-looking outer coating was eventually renamed Empanada de
Kaliskis

Tamales
Tamales is originally a Mexican delicacy made from corn masa (a finely
ground corn flour made into a dough) wrapped in corn husk or banana
leaves. Flipino version of tamales are ground glutinous rice, coconut milk,
sugar and pepper with variations of flavors like salted egg, adobo, ginger,
latik, and macapuno.

➢ FESTIVITIES

● Kakanin Festival
Celebrated every month of September exhibiting the best KAKANIN (rice puddings)
and VALENCIANA (chicken and rice sauté in azuete sauce) food in the town.

● Pipigan Festival
A cultural dance competition highlighting the making of “PINIPIG” Food in Barangay Muzon.

TARLAC
Tarlac is the most ethnic and a landlocked province in the Philippines located in
the Central Luzon region. A combination of four distinct groups sharing this province
and living together, the Pampangos, Ilocanos, Pangasinenses and Tagalogs, resulted in
offering visitors the best cuisine of the places from which their ancestors came, namely
Bulacan, Nueva Ecija, Zambales, Pangasinan and the Ilocos Region. Tarlac is also best
known for its fine foods and large plantations of sugar and rice. That it has strong
cooking to deliver is primarily due to the fact that it is Central Luzon's melting pot. The
multitude of historical sites, fine cuisine, extensive sugar and rice plantations
a beautifully landscaped golf course and so many other attractions all make the province of
Tarlac one of Central Luzon's best places to visit.

➢ SIGNATURE DISHES

INIRUBAN OR NILUBYAN
The popular delicacy of Tarlac originated from the town of
Camiling. It is a type of rice cake made from burnt young
sticky rice, coconut milk and sweetener; hardened sugar
molasses, usually sugar,

or tagapulot.

TUPIG
Tupig Tarlac and Pangasinan are popular local delicacies. It
consists of coconut milk, glutinous rice flour, sweetener
(usually sugar or molasses) and young coconut meat.

SINIGANG SA CULIBANGBANG
Sinigang sa Culibangbang, cooked with only two ingredients,
organic chicken and alibangbang leaves, also known as
culibangbangbang

CAMILING CHICHARON
Camiling Chicharon"-a relative of Vigan's "bagnet"-attests
to its distinct crispness and delicious taste. The distinct
crispness and yummy taste of Camilenios is reenforced by a
mouth-watering fragrance. A mouth-watering scent.

Chicharon Iniruban Festival

It is a festival held annually during the last week of October in the town of Camiling. It is
intended as a preparation for All Saints' Day and a Thanksgiving celebration for the good
harvest, particularly the chicharon or Bagnet, and for the good quality of meat products. The
exotic and delicious rice cake Iniruban, as named by Ilocanos, is also included. The highlights of
the festival are the street dance exhibition, the beauty pageant of Miss Iniruban, and the
agricultural trade of the municipality. It is the province 's oldest cultural festival, which was
launched in 2000.
 CENTRAL LUZON RECIPES

Pork Sisig
Serves 6
Ingredients

1 lb. pig ears

1 1/2 lb pork belly
1 piece onion minced
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 knob ginger minced (optional)
3 tablespoons chili flakes
1/2 teaspoon garlic powder
1 piece lemon or 3 to 5 pieces calamansi
½ cup butter or margarine
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1/2 teaspoon salt
1 piece egg (optional)

Instructions:
1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10.Put-in the soy sauce, garlic powder, and chili. Mix well
11.Add salt and pepper to taste
12.Put-in the mayonnaise and mix with the other ingredients
13.Transfer to a serving plate. Top with chopped green onions and raw egg.
14.Serve hot. Share and Enjoy (add the lemon or calamansi before eating
 HOSPM 2105: Philippine Regional Cuisine

MORCON
Serves 4

Ingredients:

2 lbs beef eye of round or flank steak 3/4 inch thick in one piece
2 pieces beef cubes dissolved in 3 cups boiling water beef stock/broth
1/4 tsp salt
1 piece lemon
1/2 cup soy sauce
1 piece medium sized carrot cut into long strips
1/2 cup flour
1/2 cup cooking oil
4 pieces hotdogs cut in half lengthwise
2 pieces pickled dill or sweet pickled cucumber cut lengthwise divided into 4 equal pieces
3 pieces hard boiled eggs sliced
3 ounces cheddar cheese cut in strips (about 1/2 inch thick

Instructions:
1. Marinate the beef in soy sauce and lemon juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one
side
3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not
open-up
4. Place cooking oil in a pan and apply heat
5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender
(about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)
8. Optional: Fry the simmered meat for at least 2 minutes 9. Remove the strings and slice into
serving pieces
10.Place in a serving dish and add the sauce.
11.Serve hot. Share and enjoy!

Kare Kare
Serves 6

Ingredients:

3 lbs oxtail cut in 2 inch slices you can also use tripe or beef slices

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 1 piece small banana flower bud sliced
1 bundle pechay or bok choy
1 bundle string beans cut into 2 inch slices
4 pieces eggplants sliced
1 cup ground peanuts 1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1/2 cup toasted ground rice
1 tbsp garlic minced 1 piece onion chopped
salt and pepper

Instructions:

1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes
if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the
annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans
and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste 8. Serve hot with shrimp paste.

Bringhe
Serves 4-6

Ingredients:
1 kilo glutinous rice
3/4 kilo chicken fillet
1/2 head garlic minced
2 medium sized onions minced
1/2 cup fresh turmeric peeled and grated
3 cups thin coconut milk or dilute 2 cups of thick coconut milk with 1 cup water
2 pcs bell peppers slice into strips
1/2 cup raisins
1 pc chicken bouillon cube optional
1 Tbsp. patis
1/2 tsp salt
1/4 tsp ground black pepper 3 Tbsp. cooking oil
banana leaves wilted
 HOSPM 2105: Philippine Regional Cuisine

Instructions:
1. Heat the banana leaves on the stove and heat all the areas of the leaves until wilted. Set aside.
2. In a bowl, combine chicken fillet with salt and pepper and mix until the chicken is well coated.
3. Put the glutinous rice in a basin and soak with water for 5 minutes. Wash and drain then set
aside.
4. Heat cooking oil in a wok or a deep pan and sear or fry the chicken fillet until slightly brown.
Set aside.
5. In the same wok, add more cooking oil and saute garlic and onion until the onions are soft.
6. Then add the turmeric and saute for a few seconds. Add patis and let it simmer for a while then
stir.
7. Add in the bell peppers, raisins, and bouillon cube and saute again for a few seconds.
8. Then put the glutinous rice on the wok and stir until the ingredients are well blended.
9. Add in the chicken fillet and stir again. Then pour the coconut milk on the rice mixture and stir.
10.Continue stirring until the liquid is absorbed by the rice and the mixture becomes slightly thick
in consistency.
11.Prepare a pot and line it with the wilted banana leaves layer by layer. Then transfer the rice
mixture in the pot.
12.Place a piece of banana leaf on the top of the rice to cover it. Then put the lid on the pot and
turn on heat.
13.Simmer in very low heat for 30 to 45 minutes until the bringhe is cooked.
14.Transfer to a serving plate and garnish with sliced hard boiled eggs and sliced carrots.

Pinaupong Manok
Serves 6

Ingredients:
1 whole dressed chicken cleaned
1 bunch lemongrass
1 bunch leeks or green onions
1/2 teaspoon ground black pepper 2 to 3 cups
coarse sea salt banana leaf

Instructions
1. Rub 3 tablespoons of salt and 1/2 teaspoon ground black pepper all over the chicken. Make
sure that you also rub the seasonings in the chicken cavity for optimal flavor. Let it stay for 15
minutes.
2. Stuff the lemongrass and leeks inside the chicken.
3. Arrange the remaining salt on the cooking pot by spreading it to cover space.
4. Place the banana leaf on top of the salt.
5. Place the chicken over the banana leaf. Note: I use a small can of tomato sauce to help the
chicken securely sit. Simply insert the can in the cavity.

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6. Turn the heat on to medium and steam for 80 to 90 minutes.
7. Remove the chicken from the cooking pot and transfer to a serving plate.
8. Serve with a dipping sauce composed of fish sauce and lemon or calamansi.

Chicken Galantina
Serves 6

Ingredients:

1 whole chicken deboned

1 lb. ground pork
4 pieces Chinese sausage
3 tablespoons sweet pickle relish
1/2 cup raisins
2 pieces hard boiled eggs
3/4 cup minced ham
3/4 cup chopped Vienna sausage
1/2 cup minced yellow onion
1/2 cup minced carrot
1/2 cup chopped red bell pepper
5 tablespoons bread crumbs
3/4 cup soy sauce
Juice of 1 lemon
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Instructions:
1. Combine ground pork, ham, Vienna sausage, bell pepper, carrot, onion, raisins, sweet pickle
relish, salt, and pepper. Mix well.
2. Add the bread crumbs and then continue mixing. Set aside.
3. Combine lemon juice and soy sauce in a large container. Stir.
4. Marinate the whole chicken in the lemon and soy sauce mixture for 30 minutes.
5. Remove the chicken from the mixture and then stuff with half of the meat and vegetable
mixture.
6. Arrange the boiled eggs and Chinese sausage inside the chicken and then continue to put-in
the rest of the meat mixture.
7. Secure the chicken by wrapping it in a cheese cloth and tying both ends of the cloth with a
kitchen twine.
8. Meanwhile, boil about 1 to 1 1/2 quarts of water in a steamer.
9. Steam the chicken for 90 minutes.
10.Let the chicken cool down and then refrigerate for 3 to 6 hours.
 HOSPM 2105: Philippine Regional Cuisine

11.Slice into serving pieces.

Tibok-Tibok
Serves 8 Ingredients:

1 cup coconut cream1 cup coconut cream

4 cups fresh carabao's milk (or cow's milk)4 cups fresh carabao's milk
(or cow's milk)
1 cup rice flour1 cup rice flour
1 cup sugar1 cup sugar
1/2 teaspoon salt (if using cow's milk)1/2 teaspoon salt (if using cow's milk)

Instructions
1. In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring
occasionally, until liquid starts to thicken.
2. In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring
occasionally, until liquid starts to thicken.
3. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and
scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until
curds turn golden brown.
4. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and
scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until
curds turn golden brown.
5. Using a fine mesh sieve or colander, drain latik. Reserve oil.
6. Using a fine mesh sieve or colander, drain latik. Reserve oil.
7. Generously brush the bottom and sides of a 7 x 5-inch pan with coconut oil and set aside.
8. Generously brush the bottom and sides of a 7 x 5-inch pan with coconut oil and set aside.
9. In a heavy-bottomed pot, combine milk, rice flour, and sugar. Add salt if using cow's milk.
Whisk together until smooth and well-blended.
10.In a heavy-bottomed pot, combine milk, rice flour, and sugar. Add salt if using cow's milk.
Whisk together until smooth and well-blended.
11.Over medium-low heat, bring to a simmer, whisking regularly. Continue to cook, whisking
regularly, for about 10 to 15 minutes or until mixture thickens to a smooth thick paste.
12.Over medium-low heat, bring to a simmer, whisking regularly. Continue to cook, whisking
regularly, for about 10 to 15 minutes or until mixture thickens to a smooth thick paste.
13.Gently transfer milk mixture to the prepared pan. Smooth and evenly distribute using a spatula.
14.Gently transfer milk mixture to the prepared pan. Smooth and evenly distribute using a spatula.
15.Allow to slightly cool and set. Generously brush with coconut oil and garnish with latik. Cut into
serving slices.

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 1
Allow to slightly cool and set. Generously brush with coconut oil and garnish with latik. Cut into
serving slices.

Topic 6
Decoding Culture through Major Philippine Regional
Groups: Southern Luzon

Overview

Philippine gastronomy is exclusive to the Philippines. It ranges from appetizing, to

exotic and savory. Being an archipelago, the country is divided into three major
islands, namely Luzon, Visayas and Mindanao. In the Philippines you can find nearly
all of the world's cuisines-but with a twist. Its taste is suited to the Philippine palate.
Every region in the country actually has its own version of some dishes, despite
having specialties that are unique to their area.
Given that the Philippines has 16 regions, it is not surprising to taste "regional
diversities" in their food. Although Filipino food consists of simple and tropical cuisine,
in major regions there have been mushrooming of different styles. The variations in
regional taste buds can be traced on the basis of factors such as natural resources-
the production of different lands and seas, animals and plants, as well as the regional
character of local people from different islands. Luzon cuisine varies by region but all
of them are easily recognized by the local ingredients to each destination. Luzon's
most popular culinary destinations are Pampanga or the Philippine Culinary Capital
which serves a mix of savory dishes while in the south, Batangas is recognized as the
country’s culinary heritage and the Ilocos for its one of the most oldest adorned
regional cuisine.
Throughout this chapter, however, Southern Luzon cuisine will be discussed, which has
always been loved by all, local and foreign alike.

❖ Objectives
The students will enable them to:
1. Outline each of the regional cuisine history in Southern Luzon;
2. Identify the nature and characteristics of regional cuisines in Southern Luzon;
3. Name the basic ingredients and tools used in cooking;
4. Select and prepare regional signature dishes in Southern Luzon
 HOSPM 2105: Philippine Regional Cuisine

❖ Learning Activities

SOUTHERN TAGALOG

A rustic and truthful cuisine originated from the surroundings of Laguna de Bay,
the heart-shaped lake of the Southern Tagalog Provinces. The lake and mountains are
the origins of carp cooked in a sour soup, tilapia stuffed with tamarind leaves and lake
shrimp cooked in a thick cream of coconut.
Farther south, the Batangas waters deliver a lot of fish for the table. Ocean tuna is
packed in an earthenware pot and slowly fried, freshwater sardines come from Taal
Lake, and fermented fish bagoong comes from Balayan city. Also known for its beef
industry, Bulalo (oxtail soup including bone marrow) and it's good barako robusta
coffee, Batangas Province is popular. In Quezon carabao or water buffalo are the
chosen meat, stewed in a spicy tomato sauce. And Pancit Habhab is the chosen
noodle dish — noodles scooped into a banana leaf bag, and eaten like an ice cream
cone.
The provinces of Batangas, Cavite , Laguna, Marinduqe, Occidental Mindoro, Oriental
Mindoro, Palawan, Quezon, Rizal, Romblon and Aurora as well as the highly
urbanized city of Lucena were covered by Southern Tagalog.

QUEZON

The province of Quezon, with an area of 8,989.39 square kilometers, is the 8th largest
province in the Philippines. Calabarzon is the largest province.
Quezon is the leading manufacturer of coconut products in the world, such as dried
coconut, virgin coconut, coconut juice, coconut oil, and copra. Aside from fish as the
largest part of the province's growing economy, in the coastal municipalities of the
province, aquaculture is critical. Among the most cultured species are milkfish and
prawns.

➢ SIGNATURE DISHES

Pancit Habhab
'Habhab' is the term used by residents of Lucban to refer to the custom
of placing their famous pancit on a banana leaf (made from miki
noodles sautéed with pork meat, liver, shrimp and vegetables as well as
a splash of cane vinegar) and then maneuvering the leaf directly into
one's mouth to pour the pancit.

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Sinantolan at Sugpo
Sinantolan is a well-known CALABARZON and Bicol dish made from
rubbed santol fruit meat, shrimp paste, and coconut cream served as a
side dish for fried or grilled meats, especially sugpo.

Lucban Longganisa
For decades, this local sausage has been renowned for its
distinct garlic flavor with a tinge of sweetness and enriched
with coconut vinegar, the star of Quezon cuisine. Because
of the oregano and other herbs, it has a less pronounced
garlic taste and more aromatic to give it a distinctive flavor,
hence, saltier than the Tuguegarao sausage.

Minanok
Like tinola, Southern Tagalog soup which uses beef or carabeef as its
main ingredient with mustard greens or mustasa. "Minanok" may sound
like a chicken dish, but the word "minanok" does not refer to the way
the dish is cooked, similar to tinolang manok.

Adobo sa Puti
The easiest variant of Filipino adobo, where meat is
marinated and braised with coconut vinegar, crushed
peppercorns and crushed garlic, is Quezon's Adobo sa
Puti. Instead of soy sauce, salt is used as seasoning to
give a transparent translucent broth.

Puto Bao
Puto bao is made of steamed purple tinted glutinous rice, with
sweetened coconut fillings or bukayo, a dish from Unsan and Agdangan
that became popular during the annual Niyogyugan
Festival.
 HOSPM 2105: Philippine Regional Cuisine

➢ FESTIVITIES

● Niyogyugan Festival
The richness of the province as the major coconut producing provinces in the country
has become a major crowd-drawer that attracts not only local but international
tourists as well. It has been the way of the local government to acknowledge the
coconut industry 's role in Quezon's cultural and historical growth.

● Pahiyas Festival
"Pahiyas" Festival is known as the Philippines' most colorful celebration. The locals of
the quaint town keep it as a way of thanking their patron saint, San Isidro Labrador,
for their rich harvest of various agricultural products.
Local residents adorn their homes' façade with new fruit and vegetable harvests such
as cabbage, bitter gourd, bananas and tomatoes. They also make beautiful and
colorful "kiping" lanterns, a leaf-shaped wafer that is laboriously made from rice
dough.
Even street food is a popular fare. Kiping is edible and besides being used as a
decoration, it is often sold in salt or sugar-flavored streets. Pancit habhab, a noodle
dish made from flour noodles, filled with countless pieces of meat and vegetables,
and eaten from a banana leaf without utensils, is a common snack. There's a pilipit,
made from squash and deep-fried for dessert.

LAGUNA

A melting pot of Quezon and Laguna is the Laguna cuisine. Gata or coconut milk is
used, but their dishes aren't spicy. And from burnt coconut, the kind of gata they use
is squeezed. Also known for its delicacies and appetizing food items is Laguna. In
addition, with its distinct taste, Laguna has its own unique product, which is mainly
grown in various municipalities such as Santa Cruz, Laguna which is known for its
white cheese or kesong puti; Los Baños, Laguna is known for its mernel cake and
buko pie; San Pablo, Laguna is known for its delicious ube; Nagcarlan is known for its
espasol and uraro; and Pagsanjan is known for its Bibingka and buko pie.
It is becoming a popular tourist destination in Laguna , Philippines. Without a doubt,
Laguna is becoming a popular destination in the country given its secret gems,
delectable delicacies, and hospitable locals. It has colorful and vivid rituals, customs ,
and culture, like many provinces in the Philippines. The province has shown its deep
determination to maintain its traditions and practices over the years. It can be seen
in the preservation of its temples, the continual celebration of their annual festivals,
and the continuous practice of their heritage by the younger generation.

➢ SIGNATURE DISHES

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 BIBINGKA
One of the popular delicacies in the Philippines is Bibingka. In distinct
regions or provinces, they have a number of Bibingka variants.Laguna's
Bibingka is simple and tasty. No toppings are available at all, only plain
and basic. Clay pots are used to cook Bibingka in a traditional way,
instead of using a stove. They put the banana
leaves in a clay jar. The fire was created from the hot coals below.

BIBINGKA DE MACAPUNO
Bibingka De Macapuno is a rice cake filled with macapuno, a very soft
processed coconut meat that is a Sta, which is kind of similar to the
traditional bibingka of Laguna. Delicacy Cruz.
Local deliciousness.

MONAY
Monay is a slightly thick and sweet bread with a rough outer
layer. It is commonly available in local bakeries, but "Monay
Bae" is deliciously distinct from the Monay in Bay, Laguna or
local residents..

KESONG PUTI
In Santa Cruz, Laguna, and the town of its origin, Kesong puti, or white
cheese, is widely made. "Kesong puti is fresh, un-aged, white , soft
cheese made from carabaos or water buffalo milk." It is best eaten with
hot pandesal or toasted wheat bread.

ESPASOL
Espasol is also known as pudding with rice. It was made
with cylindrical-shaped rice flour, coconut strips, and
coconut milk. They use toasted flour, then roll it with
Espasol. In Laguna, Philippines, Espasol originally
originated. The most delicious locations in Espasol were the
towns of Alaminos, Los Baños, Pagsanjan, and Nagcarlan
Laguna.

BUKO PIE
Buko Pie can be found in various Provinces, but Laguna’s buko is one
of the Filipino’s favorites. This delicacy is well-known in the Los Baños
 HOSPM 2105: Philippine Regional Cuisine

town of Laguna. Buko pie is a pastry filled with young coconuts and pudding, much
similar to a coconut cream pie, but has no whipped cream topping.

URARO
Cookies made of arrowroot flour are Uraro or Arrowroot. Puto seko is
similar to puto seko, but it is much drier than Uraro. As it is not too
sweet and not too bland, its flavor is balanced. These cookies are
delicate and have a powdery texture because of their low gluten
content.

➢ FESTIVITIES

● Pinya Festival
Calauan, Laguna, situated 74 kilometers south of Manila, is
known for its pineapple, its key agricultural commodity. The
city is sold by people from close and far alike, saying their
local commodity is the sweetest in the
Philippines. It is only normal that their local authorities, using
their most treasured asset, establish a festival. The Pinya
Festival began in May 2003 as the highlight of the town's
festival, the San Isidro Labrador Festival. Trade Fair Show,
Nightly Cultural Displays, Culinary Contest, Binibining Calauan
Hunt, Grand Float Parade, and Mardigras Street Dancing are
among the festivities.

● Keso Festival
The provincial capital of Sta. Cruz, Laguna, located 96 km south of Manila, is being
established as the province's administrative, commercial and service hub. Apart from
this, however, Sta Cruz still has a lot more to offer — it's the venue for the popular
Keso Festival. The Keso Festival came into being in honor of the town's four
hundredth anniversary as a municipality in April 2002. Kesong Puti is a genuine
Filipino cheese that originated in Laguna. It is made from the freshest milk of the
carabao and made difficult by using either vinegar or rennet (part of the stomach of
the cow) as a coagulating agent. To give it an extra spice, a small amount of salt is
extra. Kesong puti is said to have originated from Sta. Cruz, the explanation why a
festival was set up in his honor by municipal officials.

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BATANGAS

Batangas, considered to be the “Cradle of Heroes and Nationalists”, is part of the

region of CALABARZON, which is rich in fipino traditions bordered to the north by the
provinces of Cavite and Laguna, and to the east by Quezon. Fishing plays a very
significant part of the province 's economy. In Batangas, cattle raising is commonly
practiced, with its meat reputed to be the finest in the Philippines. The bulalo (beef
shank soup), for instance, is more well-known in other provinces than its
counterpart. In addition, a genus of freshwater sardine, Sardinella tawilis, which is
native to the lake, lives in the province. To note that neither bangus or tilapia are
native to Taal Lake is ecologically significant.
The sinaing na tulingan is the fish dish that is unique to Batangas and is most
associated with it.

➢ SIGNATURE DISHES

Lomi
This pancit dish originated in Lipa, Batangas back in
1968, and was invented by restaurateur To Kim Eng. A
bowl of lomi typically has thick egg noodles, pork liver,
fish balls, kikiam, and quail eggs, all swimming in a
thick broth and occasionally topped with a whisked egg.
It is served with a dipping sauce (sawsawan) usually a
mixture of soy sauce, calamansi juice and chopped red onions and sometimes with
bird’s eye chilli (siling labuyo) based on the one’s preference. Sometimes, lomi is
served along with bread

Bulalo
Bulalo is a soup dish consisting of beef shanks and bone
marrow. It's a classic Filipino dish and its authenticity
goes back during the pre-hispanic era. Many believe that
Bulalo originated in the regions of Southern Luzon in the
Philippines. Some believe that it first started in the
region of Batangas where it is a prevalent dish.

Lechon (roasted pig)

Lechon is the Philippines most sought after dish. But,
you should try lechon, the batangas way. Batangueños
have a different way of roasting the pig. To preserve the
crispy skin of the pig. The sauce has a special
ingredient, which makes the lechon a sumptuous
 HOSPM 2105: Philippine Regional Cuisine

delicacy in Batangas. But, for those who are concerned with their diet, lechon has a
high level of cholesterol fat.
Lechon is one of the delicacies of Batangas, and in other Philippine provinces too.
Most batagueños have this main dish for celebrations or fiestas. Lechon was being
served before the Spanish arrived in the Philippines, according to the old villager. The
dish became a symbol of the custom of Batangas serving lechon during celebrations.

Sinaing na Tulingan
The sinaing na tulingan is a prized recipe of every
Batangueño. Small to medium sized mackerel are best
cooked with kamias until dry, added with water, and a
bit of rock salt. The tails of the tulingans are removed
and discarded by twisting and pulling them out.
Sinigang na Maliputo
In Batangas, Maliputo is a delectable fish with firm flesh
and a very unusual delicacy. The fish can be eaten as
easy as broiled charcoal with a dash of kalamansi (a
small citrus fruit) and balayan bagoong (anchovies). It
is, however, commonly cooked as sinigang (cooked by
slow
boiling with unripe tamarind and assorted vegetables) around the province.

Tapang Taal (jerked pork)

Tapang Taal is a breakfast Batangas food. It is served
with fried garlic rice, sunny side up egg and achara or
atsara (pickled papaya).

➢ FESTIVITIES

● Piyesta ng Tinapay
The local Government of Cuenca organized "Tinapayan" to show the creativity and
talent of their panadero or bakers. The festival aims to make the town's artisan baked
products known all over the country. Most bakers from Metro Manila come from the
town thus earning the title "Home of the
Bakers"

● Tinapa Festival
The city of Lemery is celebrating Tinapa Festival during the month of May. Tinapa
making or smoked fish was a source of income for the local residents. In
commemoration of the prosperity brought by this craft, they created a festival with

Page 41 of 53
 activities like group dancing competitions and a street pageant to celebrate it.
Participants are joining the parade wearing the products and paraphernalia that
reflect tinapa making. They wear grand and vibrant costumes as they walk Lemery
streets.

● Sinukmani Festival
Batangas Rice Granary, Rosario, celebrates the production of sweet sticky rice or
Sinukmani. Glutinous rice, coconut milk, and sugar are made from Sinukmani. It is
typically topped with latik-coconut milk or fresh coconut strips cooked over medium
heat. The street dance competition and Sinukmani's formation make up the festival.
Costumes made from rice sacks, woven baskets (bilao), mats (banig) and other
colorful supplies used in Sinukmani cooking are worn by street dancers.

● Parada ng Lechon
Batangas is an annual celebration in honor of St John the Baptist, patron saint of the
city, Parada ng Lechon, dubbed 'King of all Batangas Festivals'. Hundreds of beautiful
roasted pigs are dressed and decorated in imaginative ways at this festival and
paraded around Balayan city. While the parade is underway, visitors will take a
portion of the crispy skin and taste meat.
The feast is also paired with the centuries-old practice of water dilation. On the 24th
of June, the Lechon Parade takes place, the same date as San Juan's feast day.

● Lomi Festival
Lomi consists of egg noodles, ham, liver, and vegetables as a soup dish. Every
September 23rd, the town of Lipa organizes a Lomi Festival. The quest for the King
and Queen of Lomi involves a race to finish the soup cup. In Batanguenos, this
festival is very important.
 HOSPM 2105: Philippine Regional Cuisine

BICOL REGION

In the south-east of Luzon, the Bicol region or Region V is surrounded by the

Visayan Sea to the south, the Pacific Ocean to the east, Lamon Bay to the north and the
Sibuyan Sea and Quezon Province to the west. Camarines Norte, Camarines Sur, Albay,
Sorsogon, Catanduanes and Masbate are the six major provinces. Its rich soil, natural
water sources and adequate rainfall sustain the agricultural economy of the area.
Bicol is renowned for its gastronomic "gata" or coconut cream and lots of chili,
which has produced genuine Asian cuisine in their area. Chili or the "Sili" and coconut
cream result in a really appetizing taste that goes well with hot steaming white rice when
combined together.

➢ SIGNATURE DISHES

Laing
Laing, one of the most common dishes in Southern Luzon's
Bicol region, is stewed taro leaves cooked with pork, shrimp,
chilies, and coconut milk. Coconut milk melts the intense heat
of the labuyo chilies and makes the taro leaves, which are
first dried until stewed, even richer with the addition of pork.
To make the dish more substantial, they may also add pieces
of cooked taro root.

Bicol Express
Bicol express is a blend of pork meat and shrimp paste
(bagoong) cooked in coconut milk, which is one of the
ultimate comfort foods for Filipinos.

Pinangat

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There are two versions of Pinangat, a sour fish soup that uses kamia, tamarind or
vinegar, and the Bicolano variety. The latter has grinds of coconut meat covered with
lemongrass and ginger in taro leaves, and often finely minced crab meat or catfish
filling, and tied together to avoid spilling of the filling. It is then baked in a heated
coconut milk broth when prepared.

Kinalas
Kinalas is a well-loved Bicol dish featuring piping hot,
thick brown sauce from the brain of a cow or pig. Pancit
canton noodles are soaked in the soup and garnished
with scraped meat from parts of a cow or pig, especially
its head. Add sili and pepper, to top it all off. You can
add a hardboiled egg into the mix too.
Kinunot
Kinunot is cooked with flaked stingray, coconut milk, and
malunggay leaves (moringa). Shark meat is used as an
alternative to stingray or pagi meat.

Linubak
This kakanin dish is made from cassava, banana, or taro mashing and is combined
with sugar and coconut milk. Creamy in texture and dense in consistency, to add
texture, Linubak is eaten with a margarine swipe and topped off with chopped
peanuts or shredded coconut meat.
 HOSPM 2105: Philippine Regional Cuisine

Putong Bocayo
Also a particular variety develops into fame that can be
found outside of Legazpi. Ligao is known for their
macapuno rice puto. Unlike the classic putong bocayo,
this version makes use of ube as a filling in its rice cake
and the sweet macapuno or coconut "sport." It is
contained elsewhere but amid Ligao City's diversion.
➢ FESTIVITIES
● Pinangat Festival
An annual festival was held on June 10-24 each month to coincide with the town
fiesta in honor of its patron saint, St. John the Baptist. This festival features numerous
sporting, cultural , historical, and religious activities, primarily designed to boost the
tourism industry in Camalig. The festival name is acquired via the world-famous native
food delicacy of the municipality which is the pinangat.

● Longganisa Festival
The festival is held every August to coincide with the town fiesta as a form of
thanksgiving for the bounties from the land. Various activities are lined up to drumbeat
the affair, the highlight of the festival is the showcase of cuisines that features their
main product, the Guinobatan Longganisa.

● Puto Festival
The Municipality celebrates “Puto Festival “to develop the camaraderie of Oasnun
and recognizes as well the delicacy of the town which is the “puto”.

RECIPES OF SOUTHERN LUZON

SINANTOLAN
Serves 4

Ingredients:
4 pieces santol peeled and seeds removed
1/4 lb. ground pork
3 cups coconut cream
2 pieces long green pepper siling pansigang sliced crosswise
5 pieces Thai chili or siling labuyo
3 tablespoons shrimp paste
1 medium red onion minced

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 3 cloves garlic crushed
3 tablespoons cooking oil

Instructions:
1. Mince (cut into very small pieces) the santol using a food processor. Note: you
can also do it manually, if preferred.
2. Place the minced santol in the middle of a cheese cloth. Secure the santol inside
the cloth and then wring until all the liquid comes out. Set aside.
3. Heat oil in a pan. Saute garlic and onion.
4. Once the onion starts to get translucent, add the ground pork. Continue to cook
until the pork turns light brown.
5. Add the minced santol. Cook for 3 to 5 minutes.
6. Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook
in medium heat until the liquid reduces to half.
7. Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the
liquid completely evaporates.
8. Transfer to a serving plate. Serve.

Sinaing na Tulingan
Serves 4

Ingredients:
4 pieces tulingan bullet tuna
8 to 10 pieces dried or fresh bilimbi kamias
4 to 6 cups water
4 to 5 tablespoons coarse sea salt or rock salt Banana leaves
optional

Instructions:
1. Clean the fish by removing the innards, gills and tail. When removing the tail,
twist it using your hand and gently pull the tail out. You will know that you did it
correctly if some meat is attached to the tail.
2. Wash the fish in running water to get rid of all the blood.
3. Make about 4 slant incisions on one side of the fish and 1 long straight horizontal
incision on the top part of the other side.
4. Soak the fish in water for 10 minutes and clean the blood that comes out.
5. Salt the fish by rubbing rock or sea salt. Make sure that you apply the salt even to
the internal part. Press the fish so that it will be flat. Let it stand for 10 to 15
minutes.
6. Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot.
 HOSPM 2105: Philippine Regional Cuisine

7. Place each fish in pre-cut banana leaves and then arrange them over the bilimbi.
8. Pour-in the water. The water level should be equal to the level of the fish.
9. Apply heat and then allow to boil. Simmer (reduce to a lower temperature) the
fish for 4 to 5 hours. Add water as needed.
10. Transfer the fish to a serving plate. Transfer the remaining liquid (called patis) in
a bowl.
11. Serve with warm steamed white rice.

Bulalo
Serves 4

Ingredients:

2 lbs beef shank

½ pc small cabbage whole leaf individually detached
1 small bundle Pechay
3 pcs Corn each cut into 3 parts
2 tbsp Whole pepper corn
1/2 cup Green onions
1 medium sized onion
34 ounces water
2 tbsp fish sauce optional

Instructions:
1. In a big cooking pot, pour in water and bring to a boil
2. Put in the beef shank followed by the onion and whole pepper corn then simmer
for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot.

Bicol Express
Serves 6

Ingredients:

3 cups coconut milk

2 lbs pork belly cut into strips
1/2 cup Shrimp Paste

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 1 tbsp Garlic minced
6 pieces Thai chili or Serrano pepper
3 tablespoons minced ginger
1 piece onion minced
2 tablespoons cooking oil Salt and Pepper to taste

Instructions:
1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color
becomes light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork
is tender
6. Add salt and ground black pepper to taste
7. Serve Hot.

Kinunot
Serves 4

Ingredients:

1/2 kg pagi
1 coconut grated (set aside the kakang gata)
1 cup malunggay
1 medium sized onion, sliced 3 cloves
garlic, crushed small ginger, crushed
3/4 cup vinegar
5 pcs siling haba, sliced 2 siling
labuyo
salt and pepper

Instructions:
1. Boil the cut pagi and ginger for 10-15 minutes or until meat can be easily pulled
from the cartilages.
2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat
from its cartilages.
3. Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi
flakes to the marinade.Completely drain off vinegar after an hour.
 HOSPM 2105: Philippine Regional Cuisine

4. In a medium heat, combine coconut cream, garlic, onion, salt and pepper. Stir
continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer
until coconut milk is almost dry.
5. Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo
(you can adjust the proportions to suit the hotness of your dish. Simmer again
until coconut cream is thick and almost dry.

Kinalas
Serves 6

Ingredients:

500 grams egg noodles or fresh miki noodles

2 kilos beef shank bones-in with tendons
1 Tbsp. black peppercorns cracked
1 Tbsp. rock salt
2 pcs red onions quartered 1 liter water for boiling For
kinalas sauce:
1/2 cup all-purpose flour
2 Tbsp. soy sauce
2 Tbsp. vinegar
1 Tbsp. sesame seed oil
4 Tbsp. dried shrimps grind until powdered
1 pc shrimp cube
3 to 4 cups water or beef shank broth
2 Tbsp. patis fish sauce
Garnishing
sliced garlic fried spring onions
chopped boiled eggs sliced
sliced calamansi

Instructions:
1. How to cook Kinalas: Put beef shank and water in a pot just enough to cover
the meat and bring it to a boil. Continue boiling for about 3 minutes and turn off
heat. Discard the liquid and rinse with tap water. Drain.
2. Put a liter of water in the pot containing the beef shank and add the black pepper,
salt and onions. Bring to a boil and simmer for 2 hours. Remove the scum while
cooking the beef. Add more water if necessary as it may dry up the soup stock
which you will use later for the kinalas broth.

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 3. Remove the beef shank from the broth and place in a bowl to let it cool. When
cooled, remove the meat and tendons from the bones and scrape whatever is left
sticking in the bones. This procedure is known as "kinalas" separating the meat
from the bones.
4. Chop the meat into bite size pieces and set aside.
5. To make the kinalas sauce: Heat a skillet and lightly brown the flour for a few
minutes. Remove from the skillet and set aside.
6. In a saucepan, combine all the rest of kinalas sauce ingredients and the flour and
stir until the flour is dissolved.
7. Bring to a boil until the sauce is thickened and the shrimp cube is dissolved.
8. To assemble the kinalas: Cook the egg noodles according to package
directions. If you are using fresh mami or miki noodles, just soak it in hot water
for a few seconds and drain.
9. Put and divide the noodles in serving bowls and put some sliced beef. Pour the
kinalas sauce about 3 tablespoons and pour the beef shank broth. Garnish with
boiled eggs, spring onions and fried garlic. Serve hot and serve with calamansi.

Puto Bao
Serves 4 Ingredients:

2 C malagkit (glutinous) rice mixed with ordinary rice

3-4 C shredded coconut (mature) 2-3 Tbsp
purple food coloring banana leaves 2 C
brown sugar
Pinch salt 1 ½ C water
cooking oil

Instructions:
1. Soak the rice mixture with the purple food coloring into the salted water for an
hour.
2. Remove it from the water and let it dry overnight (best put it inside a flour sack
then put heavy objects on top of it.)
3. The following morning, fry the shredded coconut with the brown sugar until it
turns brownish
4. Place the cooked shredded coconut in the middle of the purple rice before shaping
it into a dome. (Some uses the bao or coconut shell to form the shape of the puto
bao)
5. Place it on top of a square cut banana leaf before putting it inside a steamer.
6. Steam for about 15-20 minutes.
7. Enjoy!
 HOSPM 2105: Philippine Regional Cuisine

Espasol
Serves 4

Ingredients:

3 cups glutinous rice flour toasted

1/2 cup sweet rice flour toasted
2 cups sugar
3 cups coconut milk
1 1/2 cups grated coconut toasted
1 tsp vanilla essence

Instructions:
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continuously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour
or until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a
cylindrical shape is formed.
8. Slice according to your preference.
9. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!

❖ Assessment

➢ Multiple Choice. Write the letter of your correct answer in the space provided.
1. __________________ is the most prevalent ingredient used in South Luzon
Cuisine.
a. coconut
b. chilli
c. glutinous rice
d. vinegar
2. These are the provinces that comprised the region of Southern Tagalog EXCEPT:
a. Aurora
b. Palawan
c. Masbate
d. Romblon

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3. Kesong puti is fresh, non-aged, white, soft cheese made from the milk of
___________:
a. goat
b. cow
c. carabao
d. sheep
4. Recognized as the “Cradle of Heroes and Nationalists
a. Quezon
b. Cavite
c. Laguna
d. Batangas
5.
6. It highlights the Niyogyugan Festival which is a famous dish of Unsan and
Agdangan
a. puto bao
b. bibingka
c. espasol
d. uraro
7. The following are the provinces that consist of Bicol EXCEPT:
a. Camarines Norte,
b. Camarines Sur,
c. Catbalogan
d. Catanduanes
8. ________________ is the 8th largest province in the Philippines
a. Cavite
b. Bulacan
c. Ilocos
d. Quezon
9. Which of the following statements is NOT true about kiping?
a. it is made of arrowroot
b. it is made of rice
c. it is edible
d. it is leaf-shaped
10. Lomi is originally from _____________
a. Lian
b. Lipa
c. Lemery
d. Lobo
11. ______________ is the main ingredient of Kinunot
a. maliputo
 HOSPM 2105: Philippine Regional Cuisine

b. pagi
c. pating
d. B and C
12. If Pagsanjan is famous for Bibingka, the best buco pie is found in
______________
a. Santa Cruz
b. San Pablo
c. Nagcarlan
d. Los Baños
13. The following are ingredients used for Linubak EXCEPT:
a. banana
b. cassava
c. taro
d. glutinous rice
14. Which of the following statement is NOT TRUE about Uraro cookies:
a. it has low gluten content
b. it is hard cookies
c. it is made of arrowroot
d. it is similar to puto seko
15. Which of the following statement is NOT TRUE about Pancit Habhab:
a. It is made with miki noodles
b. It is consists of vegetables, seafoods and meats
c. It is eaten directly from banana leaves sans the utensils
d. It is famous in Quezon

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