Chapter 13.2_FIM_Regional Cookery

Tinagan

a fish dish cooked with coconut milk, vinegar juice of yellow ginger, garlic and vegetables.

Tinuktok (Region 5)

gabi leaves wrapped around sauteed chopped buko and cooked in thick coconut milk

Chicken Binakol (Region VI)

chicken soup like tinola but uses buko meat and juice

Lauot-Lauot (Region VIII)

a mixture of vegetables like squash, patola, okra, kangkong stems and leaves, alugbati with dried dilis and bagoong alamang cooked in coconut milk

Bas-uy (Region IX and X)

boiled liver pork, lemon grass and vegetables

Piarun (Region 12)

fish dish where dalag pieces are arrange in pan lined with tanglad leaves, grated coconut, crushed turmeric, onion and thin coconut milk

Cocido

Made of either beef or chx. Prepared the same way as pochero; prepared by sautéing until light brown + tomatoes added and allowed to cook later. Boiled beans or garbanzos are also added

Kalamay hati

coco honey

Bibingkang kanin

glutinous rice cake

litub(region 11)

young corn malunggay soup with seashell

Mexican

origin of Adobo

Laksa

a Tagalog term. This dish consists of assorted vegetables, fruit vegetables, shrimps, prok and sotanghon. Common vegetables used are banana bud, kalabasa fruit and leaves, bataw, sitaw pods and eggplant.

Sinanglay (Region 1)

boiled goat's spareribs and liver with ginger, rice washing and local vegetables

Tinimtim (Region 2)

boiled saluyot with bagoong, kalamansi juice, onion and tomatoes

Nilaneg (Region 2)

broiled fish and liver added to boiled water with bagoong sauce and local vegetables

Baguisen (Region 3)

organ meats of pork, pork's blood as diniguan

Laing (Region 5)

shredded gabi leaves cooked in coconut milk with bagoong, dried pork and sliced whole chili peppers

Timun-anan (Region VI)

pig's feet cut into serving piece, marinated in vinegar, chopped young guava leaves, salt, ginger, garlic then wrapped in banana leaves then cooked in water with guava leaves

Biningnit (Region VII)

dessert soup made with slices of saba, taro and sweet potatoes

Lelang (Region VIII)

sauteed mongo sprouts with pork and shrimps as well as sotanghon and green onions

Law-uy (Region XI)

lemon-grass based soup

Linung-ag (Region 12)

boiled green saba and kamote served with ginamos and used as substitute for boiled rice

Tinanglay

deep fried finely ground rice

Sayongsong

purple colored rice cake of Surigao made without the use of ube

Adobo

the process by which any food item such as fish, chicken, pork, beef or vegetable is stewed in vinegar and garlic.

Bachoy

Similar to sinuam except that cubed pork, liver, and clotted blood cut to piece are used. Misua (wheat string) is added before removing from the fire

Dinuguan

a stew of pork flesh and innards with whole pepper spices in fresh pork blood

Chopsuey

Chinese am dish adapted as ours. A mix of veggies cooked with either shrimps, pork, chx

Cuchinta

Prepared by 1st grinding the rice and mixing it with sugar and steamed. Sometimes, lye is added to obtain a light-brown color and a gummy texture

Daing

Salted Dried Fish

Pancit

noodles with meat, vegetables thatvserve as good extender to meals and also a symbol of good luck

Lumpia

rice wrapper with a spring roll of vegetables

Lechon

a roast whole pig, normally a must in every grabd festival in the Philippines

Butse

sweet brown balls of galaping enclosing mashed sweet boiled monggo and sweet potato

Ube

jam of purple root crop

Bokayo

sweet grated coconut paties

Maruya

bananas dipped in batter then fried

Bikang Bikang

fried matted strips of sweet potato

Biko

glutinous rice topped with latik

Maja Blanca

smooth pure white custard

Mole or Pipian

Similar to kare kare. Either beef or pork or chicken may used instead of cheap cuts of meat in Kare Kare

Kalamay na mais

a yellow custard made of corn

Sapin sapin

rice custard with four or five thin layers

Turon

fried banana wrapped in a sugared lumpia wrapper

Bibingka

fat rice cake, topped with cheese and salted egg

Puto Bumbong

log thin purple cylinder made from pirurutung rice, dipped in a mixture of sugar and grated coconut

Palitaw

boiled ground glutinous formed into a thin tongue rolled in a mixture of sugar, grated coconut and sesame seeds

Nilupak

banana or kamote ground with coconut milk, sugar and sometimes with pinipig

Adobado

a dish which has all the ingredients of adobo except there is little sauce and vinegar is added last

Bulanglang

vegetables are boiled and served with broth

Calamay

prepared from ground rice, coconut milk, brown sugar, which has been allowed to cook until thick

Cardillo

a fish dish; similar to sarciado except that the beaten eggs are added a few minutes before removing from fire

Estofado

a preparation made of pork's shanks or hog's head cut to desired pieces seasoned with salt and pepper and fried in deep fat until brown; it is cooked in vinegar, whole garlic, gin, sugar and spices until tender

Fritada

a dish made of fried pork or chicken or fish cooked with plenty of guisado tomatoes, potatoes, and green and red sweet pepper

Guinatan/Ginataan

cooking food in coconut milk

Kare-Kare

ground toasted rice and peanuts are added to thicken the sauce of this popular dish. Achuete is used for coloring and is served with guisado alamang.

Kilawin

a preparation of boiled pork or internal organs with vinegar, garlic, onions with or without sugar. In pork, soysauce is used instead of salt.

Kinilaw

a specialty dish in Visayas region made from raw fish flesh cooked in vinegar, salt and pepper or green onions or shallots

Menudo

a dish cooked with diced pork meats and liver or beef, sausage and potatoes as well as garbanazos sauteed in tomato sauce.

Nilaga

a combination of dish of chicken, pork or beef and vegetables like cabbage or pechay, potato, saba and pepper corn boiled and served with broth.

Paksiw

a process of cooking meat or fish with vinegar, salt, garlic, ginger with or without sugar

Pesa

a combination dish of chicken or fish and vegetables sauteed and boiled and served with misu-tomato sauce

Pinangat

cooking with little vinegar and salt in native pot and the liquid is allowed to evaporate over a low heat

Pochero

boiled beef with a piece of Chinese ham, chorizo de balbao and vegetables. Served with highly seasoned eggplant sauce.

Sarciado

a dish similar to fritada except there are no potatoes and sweet peppers and with beaten eggs

Sinigang

is a preparation of meat, fish, or shrimps cooked with sour fruit

Sinuam

a process of cooking either meat or poultry or fish or clams by sauteing the pounded garlic in a little amount of fat until light brown. Seasoned with patis and ginger for flavoring.

Suman

made from glutinous rice with or without sugar

Tinola

similar to sinuam except the use of unripe papaya or chayote is always used

Tinuto

a dish made of gabi leaves cooked with coconut milk, vinegar, garlic and ginger. Salt or bagoong is used to season the dish

Bagoong

fermented fish sauce

Dinengdeng (Region 1)

leafy and some fruits boiled with dried fish. Saluyot is the characteristic vegetable used.

Dinaldalem (Region 1)

sauteed pork organ meats

Pinapaitan (Region 1)

a dish of goat's meat and internal organs cooked without removing its content especially the bile/apdo to give the bitter flavor

Pinakbet (Region 1)

vegetables boiled with plenty of tomatoes, pork or pork cracklings and bagoong juice

Empanada (Region 1)

crust bread with vegetable or meat filling

Bagnet (Region 1)

lechon kawali of Vigan

Bisukol (Region 2)

sauteed dish with kuhol/snails, bagoong sauce, rice washing and sitao

Lininta (Region 2)

dulong tied in banana leaves and steamed

Camaru (Region 3)

mole crickets

Tamales (Region 3)

Rice, chicken, atchuete and egg

Kamaniang (Region 3)

sauteed squash, sitao, shrimp, and shrimp juice, tomatoes

Binagis (Region 3)

like Dinaldalem of Ilocos

kanduli

variety of catfish abundant in central luzon

sopas de pollo(Region 4)

soup of spanish influence. chicken organ meats and blood, diced ham. served with chopped hard boiled egg and croutons

Pateros

where Balut was originated

Valenzuela

where Putong Polo was originated

Barako

famous coffee of Batangas

Hardinera

imbutido ng Quezon province

Kulawo (Region 4)

eggplant dish with coconut milk

Lomi (Region 4)

is an egg noodle dish soaked with usually no vegetables present except for onions or leeks using cassava starch

Goto (Region 4)

is a variant of lugaw made with glutinous rice and beef tripe.

Tawilis

sardine fish found in Taal Lake

Turmeric

important ingredient used in cooking Adobong Dilaw

Hibok-hibok

specialty rice cake of Taytay, Rizal with ground red monggo beans inside as filling

Budin

cassava cake of the Quezon province

Pancit Habhab (Region 4)

a dish using dried flour noodles also known as miki Lucban

Espasol

a cylinder-shaped Filipino rice cake from Laguna

Sinanglay (Region 5)

stuffed fish wrapped in Pechay leaves

Kinunot (Region 5)

shredded baby shark meat cooked in thick coconut milk, ginger and malunggay leaves