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Philippine Regional Specialties
Filipino dishes are known to be delicious, savory and mouth-watering. There are many choices of Filipino dishes from all over the Philippine archipelago. Each region or province has its unique varieties of foods.
Northern Philippines
In Ilocos region, most of their specialties are seasoned with fermented anchovies. Ilocos is famous for its Pinakbet- a mixture of several vegetables such as squash, okra, eggplant, bitter gourd and string beans cooked with bagoong or fermented fish paste. Another authentic Ilocano dish is Dinengdeng- horseradish leaves boiled in watery soup, seasoned with bagoong and topped with grilled fish.
Pampanga and Bulacan are highly recognized for its sweetened delicacies and well prepared courses. In Pampanga, specialties include fermented crabs, fermented rice sauce, fermented frogs, milkfish in sour soup, fried mole crickets and sweetened cured pork slices known as tocino- a breakfast dish. Naturally rich in rice and sugar, Pampanga region sweetens most of its dishes particularly desserts. Its incredibly tasty turrones, marzipans and meringues are some Spanish-style creams puffs or egg yolk custards. A traditional dish called Tibok-tibok which is made out of water buffalo milk blended with corn is not far from the race. Enseymada, a buttery rolled ban ; bringhe, special rice prepared with coconut milk ; leche flan, a crème brulee cooked with water buffalo milk ; and a wide selection of rice cakes are Pampangeno dishes that made up the country’s delicious delicacies.
Bulacan created its traditional cuisine mostly from their wide agricultural lands and big rivers. Bulakeno cooking is leisurely, prepared the old-fashioned way. River fish are boiled with citrus or in palm wine, then flamed. Mudfish are fermented or packed in banana stalks and buried in live coals. They prepare seafood like shellfish, sauteed with guava and flavored with ginger broth. Considering animal-raising as their main
Filipino dishes are known to be delicious, savory and mouth-watering. There are many choices of Filipino dishes from all over the Philippine archipelago. Each region or province has its unique varieties of foods.
Northern Philippines
In Ilocos region, most of their specialties are seasoned with fermented anchovies. Ilocos is famous for its Pinakbet- a mixture of several vegetables such as squash, okra, eggplant, bitter gourd and string beans cooked with bagoong or fermented fish paste. Another authentic Ilocano dish is Dinengdeng- horseradish leaves boiled in watery soup, seasoned with bagoong and topped with grilled fish.
Pampanga and Bulacan are highly recognized for its sweetened delicacies and well prepared courses. In Pampanga, specialties include fermented crabs, fermented rice sauce, fermented frogs, milkfish in sour soup, fried mole crickets and sweetened cured pork slices known as tocino- a breakfast dish. Naturally rich in rice and sugar, Pampanga region sweetens most of its dishes particularly desserts. Its incredibly tasty turrones, marzipans and meringues are some Spanish-style creams puffs or egg yolk custards. A traditional dish called Tibok-tibok which is made out of water buffalo milk blended with corn is not far from the race. Enseymada, a buttery rolled ban ; bringhe, special rice prepared with coconut milk ; leche flan, a crème brulee cooked with water buffalo milk ; and a wide selection of rice cakes are Pampangeno dishes that made up the country’s delicious delicacies.
Bulacan created its traditional cuisine mostly from their wide agricultural lands and big rivers. Bulakeno cooking is leisurely, prepared the old-fashioned way. River fish are boiled with citrus or in palm wine, then flamed. Mudfish are fermented or packed in banana stalks and buried in live coals. They prepare seafood like shellfish, sauteed with guava and flavored with ginger broth. Considering animal-raising as their main