Region 3 C Flashcards
The top homegrown ice cream brand which has been offering frozen treats to Novo Ecijanos for around six decades.
Puno’s icecream and sherbet
is an Ilocano native delicacy composed mainly of goat innards or internal organs such as liver, intestines, heart and others. In Nueva Ecija, a local version involves cooking the broth in alibangbang or butterfly leaves, a souring agent similar to tamarind leaves. The result is not as sour as the traditional Ilocano papaitan that makes use of bile, but tastes closer to sinampalukan.
pinapaitang kambing with alibangbang leaves
a very savory variant of the well-loved sausage typically made of ground pork and spices.
a beef-based longganisa coated with a distinctive sweet sauce. You can also pass by the wet market to buy strings of longganisa to take home.
Cabanatuan Garlic Longganisa
Batotay Longganisa
Chanos Chanos’ spaghetti uses bangus flakes with a creamy tomato sauce, resulting in a healthier yet still delicious family favorite. Seating is limited in their branch along Maharlika Highway, but it’s good for a quick road trip stop since they’re located near a gas station. Chanos Chanos can deliver trays and usually caters to large groups and events at the PhilRice Institute.
Bangus Spaghetti
a regular lumpia filled with strips of coconut, veggies, ham and cheese. The spicy Deviled Tofu is also a must-try!
buko lumpia
This is Zambales’ answer to Ilocos’ Pork Chicharon. Meticulously prepared by the locals of San Felipe, this Zambales version of chicharon is crispy and too delicious to describe. Matched perfectly with a bowl of chili and vinegar, a bowl of hot steaming rice and local pinakbet, this dish will truly give one a taste of bliss. Bagnet is available at the San Felipe Public Market, best bought from 8 till 10 in the morning every day.
San Felipe Bagnet
Perhaps the most famous delight of Zambales. Known for its incomparable sweetness and its taste beyond words, the DInamulag variety is the most popular among Zambales mango varieties. Having the provincial festival named after the Dinamulag variety, Zambales mangoes are one of the thousand reasons why people keep coming back to the province. Aside from bringing home a bagful of mangoes, Zambales mangoes are also transformed into delectable desserts, intriguing cocktail drinks and fresh mango thirst quenchers.
Zambales Mangoes
Is a native delicacy of the northernmost town of Zambales, made of conspicuously dried rice grains flavored with a uniquely sweet concoction to taste. With its prices pegged affordably, this is a favorite pasalubong treat of visiting tourists.
Ginipang of Sta. Cruz
Produced by small households, these are made from fresh carabao milk and delicately processed by womensfolk, wrapped in clean white Japanese paper and sealed in simple perfection. Once you have taken a bite of the Zambales pastille, you will realize that this is THE pastilles that you have been looking for all along.
pastillas
Popular dubbed by locals as linga, this is actually sesame candies. Zambales is one the very few producers of sesame seeds and Zambalenos in Botolan have created their own adaptation of sesame seeds at its ideal sweetest. Linga is always nutritiously preferred over regular sweet candies.
Botolan Linga
is like embotido, but this Kapampangan embotido combines ground pork and ground beef. Chorizo de bilbao, and perhaps the addition of pimiento, is what makes morcon pungently tasty.
murcon
Frogs used in betute are farm-raised, so these are safe to eat. The filling is usually ground beef although some Pampangueños experiment with ground pork or ground shrimp as filling.
Betute tagak
Kapampangans cook tocino by adding a little water (just enough to cover the meat) and cooking oil. The meat is cooked until it turns reddish brown. The locals eat pindang kalabaw with sukang sasa, which you should certainly try once you embark on a Pampanga food trip.
pindang kalabaw
is cooked like ordinary adobo using sukang sasa. However, some locals enjoy the exotic food when it is braised with tomatoes and vinegar before sautéing them.
Adobong kamaru
originally from Angeles City, and Luciana Cunanan (aka Aling Lucing) was the one who invented the dish. Is made mostly from pig’s head. The meat is boiled, grilled and fried before putting it on a sizzling plate and after slicing it in bits.
sisig
