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+====== Southern Tagalog Cuisine ======
+==== Bulalo ng Batangas ====
+A beef shank soup simmered for hours until marrow softens into the broth. In Batangas, it is often served clearer and less sweet than northern versions, emphasizing pure beef flavor. [([[https://panlasangpinoy.com/bulalo-stewed-beef-shank/|Panlasang Pinoy]])]
+==== Lomi Batangas ====
+A thick egg noodle soup enriched with starch-thickened broth, liver, chicharrón, and sometimes kikiam. Batangas lomi is notably viscous and deeply savory. [([[https://steemit.com/food/@keevesaidore/batangas-lomi|Steemit]])]
+==== Adobo sa Gata ====
+A regional variation of adobo stewed in coconut milk alongside vinegar and soy sauce. The result is both tangy and creamy, reflecting Quezon’s coconut economy. [([[https://www.maangchi.com/recipe/adobo-sa-gata|Maangchi]])]
+==== Pinais na Isda ====
+Fish wrapped in banana leaves with tomatoes, onions, and coconut milk, then gently steamed. The leaf wrapping infuses a subtle herbal aroma. [([[http://www.iskandals.com/eats/?p=7538|Iskandals]])]
+==== Sinaing na Tulingan ====
+Small tuna braised for hours in clay pots with vinegar and dried kamias until the bones soften and the flesh turns dark and concentrated. [([[https://panlasangpinoy.com/sinaing-na-tulingan-recipe/|Panlasang Pinoy]])]
+==== Pancit Lucban (Pancit Habhab) ====
+Dry stir-fried noodles traditionally served on banana leaves and eaten without utensils. Diners lift the leaf and “habhab” (eat directly) from it. [([[https://www.youtube.com/watch?v=KXLUidPtDQE|YouTube]])]
+==== Hardinera ====
+A festive meatloaf from Lucban steamed in oval llaneras and decorated with sliced eggs and pineapple, resembling a savory custard. [([[https://kusinanimanang.blogspot.com/2010/02/lukban-hardinera.html|Kusina ni Manang]])]
+==== Espasol ====
+A Laguna delicacy of toasted rice flour and coconut cooked into a sticky log, dusted in powdered rice for a snowy appearance. [([[https://www.foxyfolksy.com/espasol-recipe/|Foxy Folksy]])]
+==== Sinigang sa Bayabas ====
+A sour soup flavored with guava rather than tamarind, producing a fruitier, gentler acidity common in Rizal and Laguna households. [([[https://trissalicious.com/2013/03/10/sinigang-na-bayabas-seafood-in-sour-guava-soup/|Trissalicious]])]
+==== Tamales Rizal ====
+Rice cakes steamed in banana leaves with pork and peanut sauce, distinct from Kapampangan tamales in seasoning and texture. [([[https://www.kawalingpinoy.com/filipino-tamales/|Kawaling Pinoy]])]
+==== Lambanog ====
+A potent coconut spirit distilled in Quezon and Laguna. Traditionally clear and strong, it is tied to coconut farming communities. [([[https://lambanog.org/|Lambanog]])]
+==== Ginataang Puso ng Saging ====
+Banana heart simmered in coconut milk with chili and sometimes shrimp or pork, showcasing the region’s prolific banana plants. [([[https://www.facebook.com/groups/651175065436609/posts/1479020712652036/|Facebook]])]
+==== Sinukmani (Biko with Latik) ====
+Glutinous rice cooked in coconut milk and topped generously with caramelized coconut curds, especially during town fiestas. [([[https://www.instagram.com/reel/DES8anuT15V/|Instagram]])]
+==== Pakumbo ====
+A lesser-known Quezon dish of pork or fish slow-cooked in vinegar, garlic, and peppercorns, then allowed to rest to deepen flavor. [([[https://www.recipetineats.com/filipino-pork-adobo/|RecipeTin Eats]])]
+==== Uraro ====
+Arrowroot cookies from Marinduque, crumbly and delicate, traditionally shaped into flowers and baked for special occasions. [([[https://www.kawalingpinoy.com/uraro-cookies/|Kawaling Pinoy]])]
+{{tag>food culture geography}}

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