Filipino cuisine/ja: Difference between revisions

[[Kapampangan cuisine]] makes use of all the produce in the region available to the native cook. Among the treats produced in [[Pampanga]] are ''[[Longanisa#Philippines|longganisa]]'' (original sweet and spicy sausages), ''calderetang kambing'' (savory goat stew), and ''[[tocino]]'' (sweetened cured pork). Combining pork cheeks and offal, Kapampangans make ''[[sisig]]''.

[[File:Kinunot_na_Isdang_Tuna2.jpg|200px|thumbnail|right|[[Bicolano people|"Kinunot"]] na [[Yellowfin tuna|Isdang Tuna]]]]

The cuisine of the [[Tagalog people]] varies by province. [[Bulacan]] is popular for [[Chicharrón]] ([[pork rind]]s) and steamed rice and tuber cakes like ''puto''. It is a center for ''panghimagas'' or desserts, like brown [[rice cake]] or ''kutsinta'', ''sapin-sapin'', ''[[suman (food)|suman]]'', [[cassava]] cake, ''ube halaya'' and the king of sweets, in [[San Miguel, Bulacan|San Miguel]], [[Bulacan]], the famous [[carabao]] milk [[candy]] ''pastillas de leche'', with its ''pabalat'' wrapper. [[Cainta]], in [[Rizal (province)|Rizal]] province east of [[Manila]], is known for its Filipino [[rice cake]]s and puddings. These are usually topped with ''latik'', a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to ''latik'' are coconut flakes toasted in a frying pan. [[Antipolo]], straddled mid-level in the mountainous regions of the Philippine [[Sierra Madre (Philippines)|Sierra Madre]], is a town known for its ''suman'' and cashew products. [[Laguna (province)|Laguna]] is known for ''buko pie'' (coconut pie) and ''panutsa'' (peanut brittle). [[Batangas]] is home to [[Taal Lake]], a body of water that surrounds [[Taal Volcano]]. The lake is home to 75 species of freshwater fish, including landlocked marine species that have since adapted to the Taal lake environment. Eight of these species are of high commercial value. These include a population of [[giant trevally]] locally known as ''maliputo'' which is distinguished from their marine counterparts which are known as ''talakitok''. Another commercially important species is the ''[[tawilis]]'', the only known freshwater [[sardine]] and [[endemic]] to the lake. [[Batangas]] is also known for its special coffee, ''[[Kape Barako|kapeng barako]]''. [[Quezon]], especially the town of [[Lucban]], is also known for its culinary dishes, with [[Lucban longganisa]], pancit habhab, and hardinera being the most notable. The influence of coconut milk dishes, such as laing (called ''tinuto'' in some places in Quezon) and sinantol, is also felt in the province because of its proximity to [[Bicol Region|Bicol]]. ''Suman'' is also a notable food in the province, especially in the town of [[Infanta, Quezon|Infanta]] and the city of [[Tayabas]], though having the same ingredients as the one in Antipolo, the things that makes Infanta and Tayabas suman unique is its packaging and size; Infanta's suman is smaller in size and is usually grouped into 20 per pack, while Tayabas' suman is also unique in packaging, with a long tail that makes it look like a lit candle, in connection to its tradition of throwing ''suman'' during the feast of the city's patron, [[Isidore the Laborer]].

[[File:Bicol_Express.jpg|thumb|''Sinilihan'', popularly known as [[Bicol express]], is a popular dish from Bicol]]