Region 4

Question 1

popular salted cod fish dish present in every Caviteñean house every Lenten season most especially on Good Friday. This is one the many dish inherited from the Portuguese galleon traders that pre-dates Spanish occupation wich uses dry salted labahita as main ingredient.

Answer 1

Bacalao

Question 2

a popular bread filling usually served during festive season like Noche Buena and Media Noche in Caviteñean houses. When I was young I remember tamales can be bought on sari-sari stores just like peanut butter or cheese on ordinary days but gone are the oldies who has the patience of cooking and selling this so most of the time one can have only during festive seasons.

Answer 2

Tamales

Question 3

not made of raw fish but instead of grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.

Answer 3

Kilawin

Question 4

Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage.

Answer 4

pancit puso

Question 5

It it like combination of Adobong Pusit and Pancit.

Answer 5

pancit de choca

Question 6

located at Calabarzon region in Luzon. Do you know that Laguna is the birthplace of the Philippine’s national hero, Jose Rizal? In this province, you will see Pagsanjan Falls, hot spring resorts, wood carvings, Sampaguita Festival, and their authentic dishes. It is great to have a glimpse of their culture and history.

Answer 6

Laguna

Question 7

one of the must-try delicacies when you visit their place. In other recipes, you need rice flour, eggs, coconut milk, then garnished with grated coconut. Salted egg or white cheese are optional.

Answer 7

Bibingka

Question 8

can be found in Bay, Laguna. It has crispy shell, but it is soft inside. You can add cheese or butter to enhance the flavor.

Answer 8

Monay

Question 9

was originated in Santa Cruz, Laguna. This was made from carabao milk. It is served best with toasted wheat bread or hot pan de sal. Santa Cruz Laguna has Kesong Puti Festival which they hold in March 15-19 at the Municipal Hall grounds ever year. This product is their best seller, so there is shortage of product most of the time.

Answer 9

kesong puti

Question 10

known as rice pudding. It was made with rice flour, coconut strips, and coconut milk, shaped in cylinders. They use toasted flour, then roll the Espasol into it. Espasol was actually originated in Laguna, Philippines. The town of Alaminos, Los baños, Pagsanjan, and Nagcarlan, Laguna were the places of the most delicious Espasol.

Answer 10

Espasol

Question 11

This delicacy is well-known in the Los Baños town of Laguna. It was made from young coconuts and pudding. The softness of pudding is just perfect, and it is not too bland or too sweet, just balanced. Its coconut is also perfect in one bite.

Answer 11

Buko Pie

Question 12

Laguna has their cake specialty. This is the favorite dessert of the locals every time they have birthday, wedding, anniversary, and other celebrations. There are now two outlets of Mer-Nels in Laguna because really became famous not just in tourists, but also in locals.

Answer 12

Mer-Nels Cake

Question 13

also known as Arrowroot Cookies. This is the same with puto seko, but puto seko is much drier than Uraro. Its shape is flower. The flavor is just balanced because it is not too sweet and not too bland. This delicacy was made with arrowroot flour. It has low gluten content, that is why the product is powdery

Answer 13

uraro

Question 14

the signature food of Batangas. It is a simple dish when you check its ingredients. It’s beef shank boiled in water filled with black pepper, garlic, onion, and salt. Different vegetables such as Chinese cabbage, potatoes, cabbage, and corn are also added. The key to a great tasting Bulalo is how many hours it’s being cooked. This dish is cooked for several hours that the meat starts to become very tender and falls off the bone. It is eaten with your own mix of fish sauce, vinegar, and chili pepper. Bulalo is best paired with a cup of rice and cold Coca-Cola.

Answer 14

Bulalo

Question 15

It is very thick with a gooey consistency. This delicacy has meat and eggs on it and is paired with a sauce made of chili, soy sauce, and calamansi. Once you’re in Batangas, you may also notice several lomi eateries along the road, a proof as to how obsessed people are in eating this delicacy. The taste differs from restaurants to restaurants but the main recipe still remains.

Answer 15

Batangas lomi

Question 16

This instant ginger tea was made by PWD Disabilities) Batangas. (Persons in With Cuenca,

Answer 16

salabat

Question 17

It is crispy but the bones inside the fish are very soft and will not hurt your palate. is a freshwater fish found in Batangas, so it’s relatively cheap. People cook it grilled, paksiw or with tomato sauce.

Answer 17

Deep Fried Tawilis

Question 18

It is not made in rice porridge or congee consistency, but it is thin and loose soup with beef tripe. But it also has extra ingredients: it has innards.

Answer 18

Batangas goto

Question 19

popular dish in Lemery and Taal, you may easily find it in different eateries and restaurants. It is similar to the ordinary adobo. But instead of using soy sauce, you use turmeric on the dish.

Answer 19

Adobong Dilaw

Question 20

Salt is rubbed to the fish and then covered with dried kamias and then placed and lined in a clay pot. It is then cooked slowly, releasing the flavor of the fish until its juices mix with the water from the salt. Sinaing sa Tulingan- is very salty and fishy but it is a favorite among Batangueños due to the dish’s long shelf life, even if you will not put it in the refrigerator.

Answer 20

Sinaing na Tulingan

Question 21

Smoking the fish prolongs the shelf life of the seafood, plus it gives an exciting flavor to it. Once you reach a market in Batangas, don’t forget to take a pack of Tinapa with you. It is best eaten with vinegar and chili.

Answer 21

Tinapa

Question 22

A pork jerky, has a very garlicky flavor. It is soft, brown, and is not as thick as the other versions of Longganisa. Both of these delicacies are best served with fried rice and egg, with a serving of Kapeng Barako.

Answer 22

Longganisa and Tapang taal

Question 23

cooked for several hours until the meat is soft and tender. It is best eaten with a serving of Bagoong Balayan, calamansi, and a cup of hot Kapeng Barako or tuba.

Answer 23

kalderetang kambing

Question 24

is mashed using “lusong” it the larger version of mortar and pestle that is made of wood. Usually offered during merienda, this dish made from a mashed cassava with condensed milk or sugar and butter or margarine and in Agoncillo, they add peanut

Answer 24

nilupak

Question 25

not as common as its pork tail sibling. It takes much longer to tenderize oxtail but waiting is worth it.

Answer 25

sinabawang balut with buntot ng baka

Question 26

a quick and easy Filipino comfort dish. Not only easy to make but so appetizing. Adding vegetables like ampalaya and/or talong is optional but it sure does add more taste to the dish.

Answer 26

paksiw na bangus with ampalaya and talong

Question 27

is a tasty fresh water fish that once tribe in Laguna bay. usually cooked with vinegar, paksiw, but today I instead of using vinegar 1 cooked it with green tamarind fruits.

Answer 27

pinangat na ayungin sa sampalok

Question 28

catfish and miso sour soup is cooked with tamarind juice, yellow miso and mustard leaves.

Answer 28

sinigang na kanduli sa miso

Question 29

They are the smallest variety of seedless grapes and are named after their resemblance to those little champagne bubbles that tickle your nose after a festive toast. Champagne Grapes are known as Zante currants in their dried state and make a great topping for cereals and yogurt. Their sweetness also compliments strong cheeses and peppery greens in a fancy salad.

Answer 29

Ensaladang Bougainvillea

Question 30

made with the local Luchan Miki noodles, which is a dried flour one. It somehow resembles that of pancit canton, but this one has a softer bite to it. To make the dish more flavorful, pancit habhab is mixed with vegetables such as carrots, chayote, pechay, and shrimp, and pork liver. It’s usually drizzled with vinegar to get that tangy flavor. Their very own pancit habhab is not your ordinary noodles, not just because of its taste, but also of how it’s eaten, that is, sans the utensils. It’s served on a banana leaf which also serves as your utensil as you fold it, which then goes straight to your mouth as if you’re eating a sandwich!

Answer 30

pancit habhab

Question 31

made with fresh cassava, cheese, coconut milk, egg, and sugar. It’s the perfect panghimagas (dessert) to pair with coffee at the end of a sumptuous meal. This cassava cake is usually sliced triangularly like a pizza, making it easy to eat as a snack even when on the go! If you’re a fan of sweet, filling snacks, you’ve got to try one.

Answer 31

Budin

Question 32

it is very distinct due to its garlicky and sour flavor. Normally served as a breakfast dish, this longganisa (Filipino-style sausages) is best paired with vinegar and atchara (pickled green papaya) on the side and eaten with sinangag (fried rice). Almost every market stall you go to often sells Lucban longganisa, so make sure to buy one for your relatives back home!

Answer 32

lucban longganisa

Question 33

made with ube-but in reality, it’s actually a rice cake This delicacy is made with glutinous rice filled with macapuno filling, which gives a nice, sweet surprise on the first bite. A purple food coloring is used to add a splash of color to the yummy native delicacy, which is enhanced by the fragrant smell it gives fresh off the steamer

Answer 33

puto bao

Question 34

consists of pork giniling stewed in Menudo sauce, combined with flavorful ingredients such as liver spread, pepper, pineapple chunks, boiled eggs, raisin, and cheese. a fiesta favorite among the locals of Quezon. This star dish can be classified as a meatloaf, only that this one is made with lots of flavors combined to create a beautiful and delicious dish perfect for special occasions.

Answer 34

Hardinera

Question 35

made from cassava, coconut strips, sugar, peanut, and sugar. It’s a delicious dessert that you know for sure it’s made with love. It’s known to be a courtship ritual dish in the province, wherein the man would be able to spend time with the lady he’s courting and her family through this dish.

Answer 35

minukmok

Question 36

It’s named so because of the shape of the bread and also how the texture of turtles are: hard on the outside, soft on the inside. It’s best paired with coffee for a breakfast meal or an afternoon snack.

Answer 36

pinagong

Question 37

A native dish of Lucena, this noodle dish is made with Miki noodles topped with vegetables, squid balls, pork, and sometimes with a boiled egg. It has a sweet and spicy flavor that gives it a nice kick. It’s a very filling meal and a very delicious one at that!

Answer 37

pancit chami

Question 38

made from sponge cake with yema frosting topped with a generous amount of cheese.

Answer 38

yema cake

Question 39

is made from sticky rice and it has a sweet butter and caramel taste. The best part about it is that it’s ready to eat and no need to fry.

Answer 39

tikoy