SIZZLING SISIG
Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated, in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig's head and liver, usually seasoned with calamansi and chili peppers.
TUGAK
Tugak is Kapampangan for frogs. The frogs used for batute are farm raised frogs so no worries there, they’re not the poisonous bull frogs you see around. This exotic dish is a must try for the adventurous soul within you. The frogs are stuffed with seasoned ground beef and deep fried. The first time my then six-year-old son saw this, he courageously picked it up, played with the fried frog, let it dance around his plate then ate it with eyes closed.
BRINGHE
The best Bringhe I ever tasted was the one made by my grandmother. Unlike other recipes that use pure malagkit (glutinous) rice, hers uses half malagkit rice and half regular rice. This makes for a savory rice dish that pairs superbly with the usual fiesta fare such as chicken pastel or pastel de lengua. The rice combination is cooked in coconut milk and luyang dilaw (turmeric) which is responsible for that yellow green color of the cooked dish. Bringhe is also laden with chicken, topped with boiled eggs and red and green bell peppers, making the dish not just tasty but likewise attractive.
MOCHE
Moche is their version of mochi made with glutinous rice stuffed with mongo and cooked in coconut cream.
PINDANG KALABAW
The pindang kalabaw is cooked in a little water with some cooking oil. When the fat comes out and the meat is tender, cook the meat until it turns reddish brown. Paired with lots of steaming hot rice, tomatoes, and sukang sasa this is heaven on a plate. Pindang Kalabaw is an all-time family favorite and we like it sour not sweet. That only means that the carabao meat was cured longer outside of the refrigerator so as to heighten the sourness rather than the sweetness of the pindang. This is similar to pork tocino which is more commonly available in the market. Actually if pork tocino is made to stay longer outside of a cool place to ferment, the tocino will also turn out a bit sour.
This one is another exotic Kapampangan delicacy. Everybody’s Café is famous for this delectable dish that is not for the squeamish. Some people cringe at the thought of eating and munching on a plate of insects. But Kapampangans make no bones about it. The camaru is cooked adobo style and deep fried with tomatoes and onions. Munch on a plate and you will forever be a turncoat. This is a must try even for the not so brave.
RAZON'S HALO-HALO
Using just four ingredients – macapuno, sweetened bananas, leche flan and creamy milk – Razon’s halo halo has a die-hard following. So much is its popularity that Razon’s, which originally was based in Guagua, Pampanga, now has numerous branches across the country. One can try to dissect what makes Razon’s concoction so special but it always boils down to this – the creaminess of the mix and the very finely crushed ice (these guys are consistent with this ingredient) makes it as one of the best commercially produced dessert in the country.
RELYENO EMBUTIDO
This is Embutido. It's very rich and a perfect meal in itself for breakfast. I wonder how I ate all of these food hahaha.
