Region 3 B Flashcards
Filipino wafers drizzled with caramelized sugar and optionally, sesame seeds. They are uniquely made from unconsecrated hostia (communion wafers).
Aparon
An atchara using a certain type of fishpond grass; Sweet pickled weeds with small leaves
Atcharang Damplit
Sweet pastry is prepared with flour, sugar, sesame seeds and vanilla
Belekoy
originally, an indigenous dish of sticky rice (malagkit) with coconut cream (gata) cooked in turmeric (dilaw) for important occasions like wedding; a heritage fare in the house of the Bautista clan of Malolos; today, Hispanized (like paella after the Spaniards arrived) to contain chicken meat, carrots, shrimps, chicken innards, and raisins
Biringhing Bulacan
Made from chicken craw (butse), a part of the esophagus where freshly swallowed food are temporarily stored for later digestion
Bucheron
crunchy, deep-fried pork belly or pork rinds
chicharon
a variation of chicharon; extra-fluffy and light variety of chitterling
kulurot
a bowtie-shaped biscocho that has lard and does not taste too sweet
corbata de sebo
mushroom alternative to the pork chicharon, usually sold in bits and flakes
crispy mushroom
flaky and crunchy empanada, recipe of which is more than 200 years old
empanadang kaliskis
“cheesy brioche with salted eggs”; ito ang karaniwang kaibahan ng ensaymadang Malolos kaysa sa mga ensaymada sa ibang lugar. Maaari ring may ham ito, lalo na sa mga malalaking version.
ensaymada malolos
“fried (and thus flaky) small shell-shaped biscuits glazed with syrup;” “cookie takes its name from coral and uses kalumata leaves to impart a flavor of licorice to the sugar coating”
gurgurya
pork marinated in pineapple juice and beer then served with meted and singed sugar on top. In the absence of oven, sugar drizzled on its surface is processed like pinaso where a heavy hot spatula is used to melt and toast it. Pinaniniwalaang tinuro ito sa Bulacan ng mga Kastilang prayle.
hamon bulakenya
a special occasion appetizer; a heritage dish in the house of the Bautista clan of Malolos
hamonadong sugpo
pressed custand sponge cake; “inipit” ay Tagalog para sa “pressed”
inipit de leche
various types of native rice / cassava cakes like suman, puto, Suman muriekos, kutchinta, biko, maja blanca, sapin-sapin, kalamay, cassava cake, etc.
kakanin
a heritage recipe of the Bautista clan of Malolos; tinatawag ring “Merienda de Prayle”
kilaweng in kesong puti
steamed lapu-lapu in spices and rainbow-color dressing (assorted vegetables) with mayonnaise; served during special occasions; a heritage dish in the house of the Bautista clan of Malolos
lapu lapu de la reyna
“pork liempo and it is fried; locally called Sinuso because it is literally fried pork breast, thus the [cartilaginous] texture of the meat and its somewhat milky taste”
lechon bocaue
a Malolos lengua specialty characterized by a volcano-shaped mashed potato as siding
lengua maloleña
a longganisa variant that’s more fatty and garlicky; minsan, tinatawag din itong Longganisang Bawang.
A soft, chewy, and sweet treats made of macapuno preserves.
Longganisang Calumpit
Macapuno Balls
cassava cookies that is also cooked with some coconut milk. Take note! Dahil sa proud talaga tayo sa produktong ito, may ipinagdiriwang ding Minasa Festival sa Bustos!
minasa
fried rice with an assortment of tiny bits of corn and chopped-up Baguio beans, ham, fried chicken
morisqueta tostada
historically, Gen. Emilio Aguinaldo’s favorite dish of an imported chicken breed cooked like the usual nilaga (sliced saba, cabbage, etc.) but added with asparagus stalks; today, a Malolos restaurant’s offering, among other heroes’ favorites
nilagang manok na puti with asparagus
traditional na sabaw pag Pasko, using chicken, beef and pork boiled with vegetables like cabbage, pechay and string beans. Usually, buong nilalaga ang ibaibang karne dahil simbolo ito ng pagsasama-sama ng pamilya. This originated from the Spanish times.
Nilagang pasko
