Native delicacies snack and sweets

Discussion in 'Food' started by Corzhens, Oct 6, 2019.

  1. Corzhens

    Corzhens Member

    Dinuguan is one delicacy in the provinces near Manila. It is a pork dish made with pork blood hence the sauce is black. Contrasting the black is the white puto (rice cake) that is a good match for the dinuguan. It is available in small eateries called carinderia.
     
  2. Alexandoy

    Alexandoy Member

    IMG_3056 longanisa.JPG Longanisa or longganisa is the native sausage that is commonly made from ground pork. The Vigan longanisa is from the northern Vigan province while the longganisang Lucban is from the Quezon province, south of Manila. There is also the Cebu longanisa from Cebu. Depending on the kind of longanisa, the taste differs but all are good and delicious.
     
    Last edited: Oct 26, 2019
  3. Corzhens

    Corzhens Member

    Bicol express is the long green pepper that is sliced and cooked in coconut milk with pork bits. It is called that name because it is the native of the Bicol region whose population are fond of pepper and spicy dishes. The Bicol express is a good side dish for fried fish that the diner would need more rice and probably a can of soda to deaden the hotness.
     
  4. Corzhens

    Corzhens Member

    Cassava cake is obviously made from the root crop cassava. It begins with the grating of the raw cassava that is later mixed with coconut milk, condensed milk and sugar. The flavoring can be grated young coconut and cheese. It is then baked but if there is no oven the charcoal can be put at the bottom and on top to simulate an oven. IMG_3703 pudding.JPG
     
  5. Alexandoy

    Alexandoy Member

    Menudo is one native food that is special to us. It is made from pork and pork liver. Cooked in soy sauce and tomato plus garlic, the meat is then fried in margarine with the crushed garlic. Potatoes and garbanzos beans can be added and also raisins to make it more appealing. It is best eaten with bread but normally it is eaten with rice. IMG_3029 menudo.JPG
     
  6. Corzhens

    Corzhens Member

    Paksiw na lechon is one innovation that is very effective. After the celebration, what to do with the leftover lechon or roasted pig? It is not nice to eat anymore on the next day so it is better be cooked in the lechon sauce with vinegar. That is called the Paksiw na lechon which is also a delicacy that was invented by the Filipino kitchen masters. IMG_3711 lechon paksiw.JPG
     
  7. Corzhens

    Corzhens Member

    Chicharon is one native food with no known contributor but old folks say it is from the Chinese. Chicharon is skin of pork or beef that is fried to crisp. It is best eaten with a dip of vinegar and spices. Now there is chicharon made of intestines that is called chicharon bituka and chicharon bulaklak. IMG_3698 fresh lumpia.JPG
     
  8. Corzhens

    Corzhens Member

    Puto Bumbong usually appears only during the Christmas season as one favorite of church goers in the dawn masses. It is made of powdered glutinous rice with grated coconut and cooked in a special steamer. For the flavoring butter is spread and it is topped by grated coconut with sugar and sesame seeds. IMG_3713  puto bumbong.JPG
     
  9. Corzhens

    Corzhens Member

    Sorbetes is also called dirty ice cream as opposed to the ice in gallons (and half gallons) that are sold in the supermarket. Sorbetes is sold by an ambulant vendor with a cart. It goes with matching cone that is cheap but so many like it that until now sorbetes vendors are still doing good business. IMG_3689 sorbetes.JPG
     
  10. Corzhens

    Corzhens Member

    Kare-kare is another favorite native dish in our family. It is usually cooked only when there is an occasion. The best kare-kare is the ox tails that is cooked in a mixture of ground rice that is fried plus peanut butter. Can be added are banana blossom, string beans and pechay. It is best to eat with bagoong (shrimp paste). IMG_3710 kare-kare.JPG
     
  11. Corzhens

    Corzhens Member

    Pastillas de leche means pastry made of milk. It is actually carabao milk that makes the Pastillas more delicious. It is the native product of Bulacan province and it is good that until now the business is still thriving. Now I wonder if there are still carabaos in the province since I see so many residential villages that used to be ricefields. IMG_3827 pastillas.JPG
     
  12. Corzhens

    Corzhens Member

    Ginatang bilo-bilo is also called Ginatang Halo-halo because it is a merry mix of sweet potato, taro, banana plantain, jackfruit and even yam that is cooked in coconut milk. The main attraction is the glutinous rice that is ground with water and made into small balls which is the bilo-bilo. You can eat 2 cups of that Ginatan for sure.
     
  13. Alexandoy

    Alexandoy Member

    Papaitan is a favorite food of drinkers. It is made from innards of beef that is cooked with the gall bladder which gives it a bitter taste hence Papaitan means bitter. It is actually a soup dish that they say is very good to sip when you are getting drunk for the hot soup will make you sober.
     
  14. Corzhens

    Corzhens Member

    The Laing is a concoction of taro leaves and coconut milk that originated in the Bicol region. It is so delicious that it spread nationwide and you can have it in some restaurants even in Manila. The trick in the laing is to boil the coconut milk until there appears the solid sediments that will give more flavor to the laing. The red pepper for the spice cannot be left out otherwise it will not be authentic. Laing is a hot dish.
     
  15. Corzhens

    Corzhens Member

    Biko is the simple cooked glutinous rice that is sliced in squares. With the coconut nilk sediment called Latik, the Biko is given more flavor. For a snack, biko used to be very popular but sadly it has lost its glory although in some towns the Biko is still the snack that is preferred.
     
  16. Corzhens

    Corzhens Member

    The Carmelitas is not a girl but a kind of snack bars or dessert. It is made of sweet potatoes with bits of nuts. But the baked confectionery doesn't exactly taste like sweet potato because of the flavors they added. The Carmelitas are still sold in souvenir shops.
     
  17. Corzhens

    Corzhens Member

    Tapang usa is a traditional delicacy for exotic meat. It is deer meat from the hunters that is sliced thinly and marinated in special sauce. The Tapa is fried in a pan and that's it. Best to eat with fried rice and a side dish of sliced tomatoes and salted eggs.
     
  18. Corzhens

    Corzhens Member

    Mais con hielo is a Spanish term to mean corn with ice. Old folks say it was invented when the canned corn kernels came that I think was American. As a good summer cooler, the corn is placed in a glass and crushed ice is added. The topping is sugar and milk. That easy to make.
     
  19. Corzhens

    Corzhens Member

    Tamales is a delicacy from Pampanga province. It is made from glutinous rice with meat, usually pork or chicken together with salted egg. The Tamales is not a dessert but a snack food that is preferred by old folks for breakfast. In the food court in the mall, you can find a booth that sells tamales. FB tamales ni Imelda.jpg
     
  20. Corzhens

    Corzhens Member

    Buko pie is like an apple pie but with young coconut. It is originally made in Laguna but it spread to as far as Tagaytay which is a part of Cavite province. There is a Buko Pie store in Santa Rosa, Laguna that sells freshly baked Buko pie that they will even slice it for you so you can eat while traveling. Buko pie is a good snack food.