REGIONAL CUISINE - philippines

DINENGDENG

dried fish, saluyot, vegetables, and bagoong

DINALDALEM

Sauteed pork organ meats, i.e. liver, kidney, heart

SINANGLAO

goat spareribs, liver, ginger, rice washing

DINARDARAAN

pork blood stew

BAGUISEN

pork organ meats, pork blood, vinegar

DINAKDAKAN

chopped pig’s ears and cow’s brain

POQUI POQUI

Ilocano egg and eggplant dish

TUPIG

rice and coconut

PIGAR-PIGAR

deep fried carabeef

PINIKPIKAN

chicken stew similar to tinola

ETAG

cured meat

PALILENG

freshwater fish of Abra; best cooked in tomatoes, onion, garlic, vinegar

ABUOS

egg of red ants

KINTOMAN

red, brown, black varieties of rice

PINUNEG

blood sausage

Sinursur

Cooking a native course in a young bamboo shoot

BISUKOL

snail, bagoong, rice washing

NILANEG

broiled fish, liver, bagoong, vegetables (stew)

TINIMTIM:

saluyot, bagoong, kalamansi

LININTA

dulong with ginger, onion and calamansi in banana leaves

TATUS

coconut crab

DIBANG

flying fish

LUMOT

seaweed soup

UVUD BALLS

banana heart with ground meat balls

INATATA

suman of Isabela

PANCIT BATIL PATUNG

noodles, carabeef, chicharon, egg

SINANTA

noodle soup of cagayan region

Cagayan Region

region - producers of tobacco, rice, root crops and vegetables, bagoong

PINNAKUFFU

like carioca

NANA

small grains of millet, like sinukmani

Central Luzon

region - produces fresh fruits, vegetables, sugar, poultry, livestock

BELEKOY

flour, sugar, sesame seeds, vanilla

TIBUK-TIBUK

carabao milk and latik

BULACAN

chicharon, empanada de kaliskis, kurbata de sebo, pinaso, gurgurya

BALAO-BALAO

fermented shrimp

BALO-BALO

fermented rice with shrimp suwahe, garlic and tomato, buro

PAMPANGA

cured meats like tocino, tapa and exotic food like dog’s meat, frogs, lizard eggs, locusts, and burong langka

BRINGHE

chicken, turmeric, rice, coconut milk

BINAGIS

sautéed pork organ meats

TINUMIS

pork, pork blood, tamarind leaves

KAMANIANG

squash, sitaw, tomatoes, shrimp

KAMARU

mole crickets, adobo style, deep-fried, tomatoes and onion

BATUTE TUGAK

stuffed frog

Southern Tagalog

region - rice, fruits, vegetables, beef, citrus fruits, coffee, coconut

SINIGANG na TULINGAN

tulingan, kamias

KULAWO

banana blossom, eggplant, coconut, vinegar, onion

BATANGAS

LOMI, GOTO, ADOBONG DILAW, TAWILIS

LAGUNA

ESPASOL, BUCO PIE, KESONG PUTI, PUTO BINAN

QUEZON

LUCBAN LONGANISA, CHAMI & PINAGONG

BUDIN

cassava cake

HARDINERA

meatloaf

PINAIS

fish wrapped in banana leaves

HIBOK HIBOK

galapong with sweet monggo paste in coconut milk topped with latik

BICOL

Albay is the country’s pili nut province; cuisine features include coconut milk and siling labuyo

KANDINGA

pork organ meats, liver and lungs

KINUNOT

shredded baby shark meat cooked in thick coconut cream, ginger, malunggay

PINANGAT

gabi, chili pepper, bagoong, coconut milk, chopped pork

GISING GISING

siling labuyo, pork and green beans, coconut milk

WESTERN VISAYAS

sugar region, sinugba, ginamos

TINUM-ANAN

pork feet wrapped in banana leaves, cooked in vinegar, guava leaves and spices

KBL

kadyos (pigeon pea), baboy, langka

PIYAYA:

flaky flatbreads with muscovado sugar

PINASUGBU

thinly sliced and deep fried “saba” bananas, dipped into a thick caramel sauce

BISCOCHO, BARQUILLOS, BUTTERSCOTCH, NAPOLEONES

layered puff pastry filled with custard cream and glazed with white sugar on top

BINAKOL

chicken, potato, coconut, meat, and water, garlic, tomato

BAYE BAYE

toasted pinipig, coconut, sugar

PANCIT MOLO

wanton, chicken broth, garlic

INUBARAN NGA MANOK

ubad (core of banana tree), coconut milk, tanglad, ginger

KANSI

beef shank, tanglad, batwan

LASWA

vegetable stew

CENTRAL VISAYAS

coconut, seafoods, corn, leafy vegetables, sugba, boiling

APANAPAN

kangkong stems, vinegar, garlic, onion, tomatoes

UTAN

boiled vegetables dish

BUTONG with CRABS

crabs with coconut water and meat

HUMBA

adobo, banana blossom, black beans

EASTERN VISAYAS

REGION - seafood, boiling, broiling, sautéing, rice and corn, coconut

LELANG

sautéed mongo sprouts, pork, shrimp, sotanghon, green onion

LAUOT-LAUOT

alugbati, squash, dried dilis, bagoong, coconut milk

BALINSUSO

rice wrapped in young coconut leaves

WESTERN VISAYAS:

REGION - fish and crustaceans in seaside markets

MARAS SALAD

cucumber, tomato, dried fish, labuyo, coconut mixture

CURRY MANOK IBAN TALUM

chicken, eggplant

NORTHERN MINDANAO

region - Muslim and Visayan recipes predominate, boiling

TIOLAH SAPI

beef sautéed in Panapa (garlic, onion, turmeric, labuyo, coconut, salt), rice washing, pechay

SAMPAYANA

pork intestines, lungs, liver, banana heart, olasiman

LINAT-AN

pork, taro root, lemongrass, red bell pepper, stringbeans, rice washing

BAS-UY

boiled liver, pork, lemongrass, vegetables

INUN-UNAN

fish in vinegar (paksiw na isda)

TINOWA

fish stew in lemongrass, tomato, and chiles

BINAKI

grated young corn with powdered milk and sugar

DAVAO REGION

region - marang, durian, indigenous fish like hulambal, moro-moro, lilang and clams

PAKLAY

organ meats, with green and red bell pepper, unripe pineapple, vinegar

HINALANG

hot and spicy nilagang baka/kalabaw

LITUB

boiled seashells with malunggay and sautéed shredded young corn

LAW-UY

lemongrass-based soup with leafy vegetables and fried fish

PIARUN

dalag, tanglad, coconut, crushed turmeric, ginger, sacorab, labuyo

LINUNG-AG NA SABA

green saba and camote served with ginamos

GUINATAN MANOK WITH DUYAW AND SILI LABUYO

chicken, coconut milk, turmeric, crushed chili pepper

PASTIL

sautéed chicken wrapped in banana leaves

TINAGTAG

deep fried, finelly ground rice, sugar and some water strained to form strings