Cuisine of Pampanga Philippines:
The province Pampanga is recognized as “The culinary centre of the Philippines” with a wide choice of exotic food and tasty delicacies. The culinary is not limited to Filipino foods, also foreign dishes are well known and assumed during the different colonial times. Tourists will not leave Pampanga without tasting “Sisig” – grilled chopped pork cheek with grind chicken liver, chopped onions, kalamansi (lemon) juice, salt and pepper to taste, with a little kick of chopped hot peppers and served on a sizzling plate.“Buro” also called “Balo-balo”
A fermented rice, with small fish commonly called “tilapia fish”. A variation in clouts shrimps, meat of “dalag” or mud fish/snake head fish instead of tilapia fish” .Optional: sautéed with onion, garlic, ginger,tomatoes and just seasoned to taste.”Adobung Camaru”
Mole crickets cooked in adobo way, then deep-fried. The most famous exotic food (also served in classy restaurants).“Pindang or Tocino”
A sweet cured pork or carabeef.“Longganiza”
Sweetened ground pork with lots of chopped garlic, and pepper piped into pig’s intestine separated on at least 3” long each.“Turrones de casoy”
An ground cashew nuts cooked with melted sugar and wrapped in a thin delicate white wafer“Patillas de Leche”
Made from pure carabow’s milk and sugar,“Maja Blanca”
Made from fine ground glutinous rice, sugar and carabao’s milk.
Cuisine of Pampanga Philippines:
The province Pampanga is recognized as “The culinary centre of the Philippines” with a wide choice of exotic food and tasty delicacies. The culinary is not limited to Filipino foods, also foreign dishes are well known and assumed during the different colonial times. Tourists will not leave Pampanga without tasting “Sisig” – grilled chopped pork cheek with grind chicken liver, chopped onions, kalamansi (lemon) juice, salt and pepper to taste, with a little kick of chopped hot peppers and served on a sizzling plate.“Buro” also called “Balo-balo”
A fermented rice, with small fish commonly called “tilapia fish”. A variation in clouts shrimps, meat of “dalag” or mud fish/snake head fish instead of tilapia fish” .Optional: sautéed with onion, garlic, ginger,tomatoes and just seasoned to taste.”Adobung Camaru”
Mole crickets cooked in adobo way, then deep-fried. The most famous exotic food (also served in classy restaurants).“Pindang or Tocino”
A sweet cured pork or carabeef.“Longganiza”
Sweetened ground pork with lots of chopped garlic, and pepper piped into pig’s intestine separated on at least 3” long each.“Turrones de casoy”
An ground cashew nuts cooked with melted sugar and wrapped in a thin delicate white wafer“Patillas de Leche”
Made from pure carabow’s milk and sugar,“Maja Blanca”
Made from fine ground glutinous rice, sugar and carabao’s milk.
