central_luzon_cuisine
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| + | ====== Central Luzon cuisine ====== | ||
| + | ==== Sisig (Kapampangan Original) ==== | ||
| + | Finely chopped pork face and ears, traditionally grilled, simmered, and seasoned with calamansi and chili before being served on a sizzling plate. The original version was sharply acidic rather than creamy, reflecting its evolution from a simple offal salad. [([[https:// | ||
| + | |||
| + | ==== Bringhe ==== | ||
| + | A local adaptation of paella made with glutinous rice, coconut milk, turmeric, and chicken. Unlike Spanish paella, bringhe has a softer, creamier texture and a distinctly Southeast Asian aroma. [([[https:// | ||
| + | |||
| + | ==== Morcon Kapampangan ==== | ||
| + | A festive meat roll stuffed with sausages, eggs, and pickles, braised in tomato sauce. It reflects colonial-era influences adapted to local tastes and ingredients. [([[https:// | ||
| + | |||
| + | ==== Tibok-Tibok ==== | ||
| + | A delicate pudding of carabao’s milk thickened with rice flour and topped with latik (toasted coconut curds). The name refers to the trembling texture of the dessert. [([[https:// | ||
| + | |||
| + | ==== Betute ==== | ||
| + | Stuffed frog, usually filled with ground pork and deep-fried until crisp. Once common in rice paddies, frogs became an unconventional yet iconic Kapampangan delicacy. [([[https:// | ||
| + | |||
| + | ==== Camaru ==== | ||
| + | Sautéed mole crickets seasoned with vinegar, garlic, and chili. This agricultural pest was transformed into a celebrated seasonal dish, highlighting resourcefulness. [([[https:// | ||
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| + | ==== Bulanglang Kapampangan ==== | ||
| + | A vegetable stew enriched with fermented shrimp or fish, thicker and more robust than similar broths elsewhere in Luzon. [([[https:// | ||
| + | |||
| + | ==== Kilayin (Kapampangan Version) ==== | ||
| + | Pork or beef marinated and lightly cooked in vinegar, sometimes enriched with liver or spices. It resembles ceviche in concept but uses meat rather than seafood. [([[https:// | ||
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| + | ==== Tocino Kapampangan ==== | ||
| + | Sweet cured pork known for its deep red hue and caramelized edges. Pampanga’s version is particularly tender and syrupy. [([[https:// | ||
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| + | ==== Longganisang Lubao ==== | ||
| + | Garlicky pork sausages from Lubao, Pampanga, typically less sweet and more savory than other regional longganisa varieties. [([[https:// | ||
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| + | ==== Pancit Luglug ==== | ||
| + | Thick rice noodles topped with shrimp sauce, crushed chicharrón, | ||
| + | |||
| + | ==== Tamales Kapampangan ==== | ||
| + | Steamed rice cakes wrapped in banana leaves, filled with chicken and topped with a peanut-based sauce — distinct from Mexican tamales despite the shared name. [([[https:// | ||
| + | |||
| + | ==== Inipit ==== | ||
| + | A layered sponge cake sandwiching a creamy custard filling. The name means “pressed together, | ||
| + | |||
| + | ==== Halo-Halo Pampanga Style ==== | ||
| + | An elaborate shaved-ice dessert often featuring house-made preserves and leche flan. Pampanga versions are noted for particularly refined ingredient preparation. [([[https:// | ||
| + | |||
| + | ==== Buro (Fermented Rice and Fish) ==== | ||
| + | A pinkish fermented mixture of rice and freshwater fish or shrimp, used as a condiment for boiled vegetables. It exemplifies Central Luzon’s tradition of fermentation. [([[https:// | ||
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| + | {{tag> | ||
central_luzon_cuisine.txt · Last modified: 2026/02/19 02:02 by aga