Chapter 13: Regional Dishes

Question 1

northern region (ilocos, mt. province, cagayan valley, and batanes region)

this region has the simplest cuisine

staple items in the meals are fish, bagoong, seaweeds, and vegetables

dinengdeng, pinakbet, nilambong, and inabraw (last 2 use carrots, watercress, eggplant, and kangkong)

Answer 1

northern region

Question 2

northern region (ilocos, mt. province, cagayan valley, and batanes region)

sautéed dish with bisukol (kuhol), bagoong sauce, rice washing, and sitaw

Answer 2

bisukol

Question 3

northern region (ilocos, mt. province, cagayan valley, and batanes region)

sautéed pork organ meats

Answer 3

dinaldalem

Question 4

northern region (ilocos, mt. province, cagayan valley, and batanes region)

a method of cooking leafy and some fruit vegetables by boiling bagoong juice with or without dried or broiled fish; saluyot which is identified with ilocanos is one of the leafy vegetables used; also called inabraw

Answer 4

dinengdeng

Question 5

northern region (ilocos, mt. province, cagayan valley, and batanes region)

dulong wrapped in banana leaves and steamed

Answer 5

lininta

Question 6

northern region (ilocos, mt. province, cagayan valley, and batanes region)

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

Answer 6

nilaneg

Question 7

northern region (ilocos, mt. province, cagayan valley, and batanes region)

vegetables boiled with plenty of tomatoes, and bagoong juice; with or without pork cracklings or pork

vegetables used are eggplant, sitaw, ampalaya fruit and other local vegetables

Answer 7

pinakbet

Question 8

northern region (ilocos, mt. province, cagayan valley, and batanes region)

a dish of goat’s meat and internal organs cooked with bile, thus a bitter flavor is produced

a favorite pulutan

Answer 8

pinapaitan

Question 9

northern region (ilocos, mt. province, cagayan valley, and batanes region)

boiled saluyot with bagoong, kalamansi juice, onions, and tomatoes

Answer 9

tinimtim

Question 10

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

guisados with oil or fat rendered from pork and garlic, onions, tomatoes and vegetables

bagoong is sometimes added to guisados, sinigang, and bulanglang

Answer 10

central luzon region

Question 11

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

like dinaldalem of ilocos

Answer 11

binagis

Question 12

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

also uses organ meats of pork with pork’s blood as in diniguan, called dinardaraan by ilocanos

Answer 12

baguisen

Question 13

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

place where cuisine includes exotic foods like cured dog’s meat, frogs, lizard eggs, and locusts

also popular are burong talangka and adobong taba ng talangka, now an export product

Answer 13

pampanga

Question 14

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

paella of pampanga

Answer 14

bringhe

Question 15

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

sautéed squash and sitaw with shrimps and shrimp juice, tomatoes also used

Answer 15

kamaniang

Question 16

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

a variety of catfish (abundant in the region), cooked in a variety of ways like sinigang, adobo, ginataan

Answer 16

kanduli

Question 17

central luzon region (tagalog, pampanga, zambales, pangasinan, ilocos, tarlac, nueva ecija)

soup of spanish influence consisting of diced ham; chicken organ meats and blood, boiled and cut into strips; served with chopped hard-boiled egg and croutons

Answer 17

sopas de pollo

Question 18

there is hardly a dish that can be said to be truly distinctive of the region

Answer 18

national capital region

Question 19

bicol region

coconut milk is used in cooking meats, poultry, fish, vegetables, and desserts

green or red chili pepper (labuyo) used is reminiscent of Hindu cookery

Answer 19

bicol region

Question 20

bicol region

leaves wrapped around a mixture of bagoong, chopped pork, chili pepper, and tied up with string of banana stalks

Answer 20

pinangat na gabi

Question 21

bicol region

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

Answer 21

laing

Question 22

bicol region

like binages and dinaldalem but “hot” because of the labuyo used

Answer 22

kandinga

Question 23

bicol region

gabi leaves wrapped around sautéed chopped buko and chopped shrimps or crabs and lobster, chili pepper, and cooked in thick coconut milk

Answer 23

tinuktok

Question 24

bicol region

coconut milk mixed with tomatoes, garlic, onions, and ginger

tilapia is laid on top of two pechay leaves and folded and arranged in layers on saucepan

covered with coconut milk and cooked

Answer 24

sinanglay

Question 25

visayan region kangkong stems cooked in boiling mixture of vinegar and water until water is absorbed; set aside and later added to sautéed, garlic, onions, and tomatoes with bagoong alamang served with as relish

Answer 25

apan-apan

Question 26

visayan region a mixture of ground toasted pinipig, coconut water, sugar, and young coconut (butong) wrapped in banana leaves and chilled before serving

Answer 26

baye-baye

Question 27

visayan region shredded raw gabi cooked with coconut milk and brown sugar; condensed milk is added and cooked longer until thick; mixture is placed in coconut shell, a well is made and egg yolk added; top is covered with banana leaves, tied with a string and steamed half an hour

Answer 27

binagol

Question 28

visayan region grated buko meat sautéed, coconut water is added instead of broth, then the crabs

Answer 28

butong with crabs

Question 29

visayan region chicken cut into pieces and mixed with potatoes, oil, garlic, tomatoes and water, seasoned and placed in a bamboo tube; open end of bamboo is sealed with tanglad leaves

Answer 29

chicken binakol

Question 30

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

Answer 30

lauot-lauot

Question 31

visayan region similar to wanton soup of the chinse this is not made of noodles out of chopped pork, water chestnut, green onions wrapped in thin dough made of wheat flour, eggs, and water dough is rolled thin and cut to 8" squares for the wrappings chix broth is allowed to boil and the wrapped mixtures are dropped into the boiling broth to cook

Answer 31

pancit molo

Question 32

visayan region pig's feet, cut into serving pieces, marinated in vinegar, chopped young guava leaves, salt, ginger, garlic, then wrapped in banana leaves; then cooked in water in a saucepan lined with guava leaves

Answer 32

tinum-anam

Question 33

visayan region (also a general term for a vegetable dish); sautéed sitaw, squash, eggplant with fine flaked fish and bago leaves (a kind of fern)

Answer 33

utan

Question 34

mindanao region (muslim, zamboanga) have cookery similar to indonesian cookery they eat chicken, beef, fish, squid, and some vegetables like ampalaya, upo, togue, pako, kangkong, eggplant, but always with chili pepper mixed with the recipe of just an accompaniment

Answer 34

muslim filipino

Question 35

healthiest cuisine in southeast asia

Answer 35

vietnam

Question 36

mindanao region (muslim, zamboanga) liver and pork meat boiled in water, salt, and garlic; vegetables (upo and patola) added when meat is tender; ginger root, ginger leaves, and tanglad

Answer 36

bas-uy

Question 37

mindanao region (muslim, zamboanga) curried chicken with eggplant

Answer 37

curry manok iban talum

Question 38

mindanao region (muslim, zamboanga) from cotabato dalag fillets marinated in soy sauce, kalamansi juice, garlic, pepper, salt fillets are rolled in crumbs, fried, and garnished with sautéed garlic, onion, tomatoes, and marinade

Answer 38

dalag rollettes with tomato sauce

Question 39

mindanao region (muslim, zamboanga) chicken cooked in coconut and turmeric as well as crushed chili pepper

Answer 39

guina-tan manok with duyaw and sili labuyo

Question 40

mindanao region (muslim, zamboanga) porkchop boiled in rice washing with vegetables like in sinigang, but only one sour fruit is used

Answer 40

linat-an

Question 41

mindanao region (muslim, zamboanga) young corn and malunggay; shredded corn is sautéed, water added, boiled, and seashell and malunggay put later

Answer 41

litub (seashell)

Question 42

mindanao region (muslim, zamboanga) cucumber salad with flaked boild dried fish, labuyo and pure coconut milk mixture as dressing; tomatoes for garnish

Answer 42

maras salad

Question 43

mindanao region (muslim, zamboanga) from davao sautéed organ meats (equal parts liempo, kidney spleen, heart, and liver) vinegar and broth added then diced unripe pineapple and sliced red and green pepper added last

Answer 43

paklay

Question 44

mindanao region (muslim, zamboanga) fish fish where dalag pieces are arranged on pan lined with tanglad leaves; grated coconut, crushed turmeric, onion, and thin coconut milk added a mixture of minced onion, ginger, sacorab (shallot) and labuyo pounded together, is also added thick coconut milk added last, boiled and served hot or cold

Answer 44

piarun (piyar-ren)

Question 45

mindanao region (muslim, zamboanga) boiled intestines and lungs, cut into 1 cm length, sautéed,; liver and sliced banana heart added when vinegar-blood mixture is added, boiled without stirring; olasiman stems and leaves added last

Answer 45

sampayna

Question 46

mindanao region (muslim, zamboanga) beef sautéed in pampa (mixture consisting of garlic, onion, turmeric, ginger, labuyo, 1/4-part whole coconut roasted to dark brown and pounded together); rice washing is added, boiled until tender and pechay added (for each 1/4 kilo beef, 1 tsp pampa is used)

Answer 46

tiloh sapi