Introducti

on
The region contains
the largest plain in the
country and produces most
of the country's rice
supply, earning itself the
nickname "Rice Granary of
the Philippines". Its
provinces are'
Aurora, Bataan,
Bulacan, Nueva
Ecija,
Pampanga, Tarlac,
and
Zambales.
choral bsl To
rms
 one percent of the region's total land area is
devoted pses with rice as the major
crop. It produced try's rice supply.
Other crops of the region
s and vegetables.
It has rich
resou
 Aurora

Suman is a native treat made of steamed sticky rice wrapped in either

banana or coconut leaves. the glutinous rice is soaked, milled, mixed with
coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and
steamed. The leaves give this variety of uniquely balmy, minty flavor and
 Bataa
n

Cassava Cake is a classic Filipino dessert made from grated

cassava
Araro or Uraro cookies is common piveawat Treads in the Philippines. As
the name suggests these
Ensaladang Pako and the main ingredient of this recipe is the fiddle-head fern combined
with a twist of different Philippines available mixture
 Ukoy is the Filipino version of shrimp friTTers. Small shrimps (usually with head
and shell on) are mixed in a batter and fried until crispy. This is can be an
appetizer, a main dish or a aid afternoon afternoon snack. Several variations
of this dish exists. The most common ingredients that are mixed are mixed
 Bulacan

Bagoong Alamang is made from fermented ground shrimp

mixed with salt.
 Yema is another favorite for those who have a sweet tooth.
Bulacan is the home of this tasty and sweet candy.
Meringue is a great treat for the sweet tooth It is a delicacy loved and enjoyed by
both young and old bul most especially the kids
Chicharon or deep-fried ruffled fat is a popular Filipino
appetizer.
 Minasa are cookies with flower designs
and are delicious when eaten with
chocolate Sagos
are are used in making the dough and
is combined combined fine in the
+orIar.

Inipit translated to English means

"pressed , is a flat sandwich pastry that
originated from Malolos, Brlacar Ir pit s
two s ices oT sponge ake with custard
filling in which Eurobake is known for. It
staned as Panaderia La Conception in
945
San Vicente Malolos
Ensaymad
a

Put
o
 Pastillas de leche are sweet milk candies that are usually served for
dessert. An authentic recipe will require the use of Carabao's (water
buffalo) milk and cooking is also necessary.
 Nueva Ecija

Product orange
s s
Suman sa Lihiya originated in Nueva Ecija. It is made of glutinous rice,
water and lihiya.
Sugar and grated coconut can be added as desired.
 Duro-
duro
it is a
delicacy made
from rice that
originated in
Nueva Ecija. It
only has three
simpIe rice
g tino
ingredients:
c
s ooking ,
brown
oily an
sugar.
But it surely has
d
a great taste.
 Pampanga

Balo- Bala or Burong Hipon is a common sauce for fried or grilled or

roasted fish, and for steamed vegetables (eggplant, okra, ampalaya), sitao
or fresh mustard leaves, the meal is incomplete without this sauce.
 Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots
pickles, cheese,
and egg. This is considered as a holiday dish and is usually served during
Christmas and
Tibok-
Pancit Guisado
Pampango
Bulanglang is a healthy dish consisting of different types of vegetables. all
you need to do is boil water or rice washing (water used to clean rice) and
put-in the vegetables according to their cooKing time.
Turrones
de
Pinaupong Manok
sa
Polvoron

Tocin
o
Pastillas de
 Tarla
c

Palabo
k
Grille lapia neapple
 San Felipe - Bagnet this is Zambales’ answer to llocos’ Pork Chicharon.
Meticulously prepared by the locals of San Felipe. this Zambales version of chicharon is
crispy and too delicious to describe. Matched describe. Matched perfectly with a bowl of
chili and vinegar, a bowl of hot steaming rice and local pinakbet,
 Ginipa is a native delicacy of the northernmost town of Zambales made of
conspicuously dried
rice grains favored with a uniquely sweet concoction to taste.
 Introducti
on
The region is composed of
five provinces, namely:
Cavite
Laguna
Batanga
s Rizal
Quezen
The region is also more
known as formally
Mainlan
“Southern Tagalog
d’
SOUTHERN TAGALOG homogeneously Tagalog speaking area south of
Manila and the country's major source of coconuts as well as rice and
fruits. Their cooking and eating habits are strongly influenced by their
products and the availability of certain foodstuffs in the region. For
instance, they have a strong preference for fresh water fish which abound
in streams and rivers and which are usually sold swimming in buckets of
water in the market.

Their cooking tends to be sour with their constant use of vinegar and
sour fruits like Mamias, tamarind and over-ripe guavas. Vinegar seasoned
with garlic, salt and pepper, is used as a marinade for fish before frying
or as a dip. Tamarind and other sour fruits are used to s6ur the broth of
sinigang, a favorite way of cooking fresh water fish. But the southern
Tagalogs are well known for their native cakes and delicacies such as
espasol, suman hinalo, sinukmani and bibingka, the main ingredients
of which are glutinous rice and coconuts.
 Bulalo - It is a light colored soap that is make bt cooking beef shanks and marrow
bones until
the collagen and fat has melted into the clear broth. Bulalo is native to the Southern
Luzon region of the Philippines.
Pancit Malabon - t has a yellow-orange color owing to a sauce that includes
patis (fsh sauce) and crab fat. Its toppings draw heavily from the fresh seafood
that is available in the area and may include fresh shrimp, squid, oysters, and
hard-boiled duck or hen eggs, as well as pork.
 Pancit Luglug - is a noodle dish with shrimp sauce and topped with several
ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes,
fried tofu, scallions, and fried garlic.
 Introducti
It
on
is com pose of five
provinces namely'
Occidental
Mindoro Oriental
Mindoro
Marinduque
Romblon
Palawan
The region formall
is also y
knownas Tagalo
“Southern Islands” g
m
 Adobong Posit - is a tasty squid dish cooked using the popular Filipino adobo
method. Squid is first boiled in soy sauce and vinegar then later sautéed in
garlic, onions and tomatoes’ this brings in an awesome array of flavors that will
surely activate your taste beds.
Orange roughy is a raw seafood or read dish hi
Kini aw from the ippines
similar to ceviche.
Tamilok - a wood worm which tastes like your familiar oyster, is a famous
delicacy found in Palawan
Bibingka - s made with rice flour and coconut milk or water. Other ingredients can vary
greatly, but the
most common secondary ingredients are eggs and milk.