GROUP-2-LOCAL-CUISINE-OF-CENTRAON-1.pptx

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1. LOCAL CUISINE OF CENTRAL LUZON GROUP 2

2. CENTRAL LUZON Region 3

3. CENTRAL LUZON The region earned itself the moniker “Rice Granary of the Philippines” since it has the largest plain in the country and produces most of the country’s rice supply. The cuisine of this region was a witness to Philippine history, as the Kapampangans were tapped by Spanish elite households to prepare meals for foreign dignitaries (Cambodian prince, Russian archduke) and were again tapped to produce and prepare a meal during the Proclamation of Philippine Independence in 1898.

4. CHARACTERISTICS OF CENTRAL CUISINE Has an elaborated preparation methods and dishes are carefully crafted Locals in Central Luzon have a passion for meat, especially pork and poultry Vegetables in Central Luzon cuisine are typically sautéed with garlic, onions, and tomatoes, often cooked with pork and shrimps Known for its bold and flavorful dishes Cooking is influenced by Spanish, Mexican, Malay, and Cantonese flavors.

5. POPULAR DISHES SISIG INUTAK KARE-KARE BULANGLANG

6. POPULAR DISHES BRINGHE BETUTE ADOBO SA ASIN TAMALES

7. POPULAR DISHES INIPIT TIBOK-TIBOK

8. SISIG A famous dish made from chopped pig's face and ears, seasoned with calamansi (Philippine lime), onions, and chili peppers. It is often served on a sizzling plate and topped with an egg.

9. KARE-KARE A traditional Filipino stew made with oxtail, tripe, and vegetables cooked in a thick peanut sauce. It is often served with shrimp paste on the side and eaten with bagoong (fermented shrimp paste).

10. INUTAK A sweet rice cake made from glutinous rice, coconut milk, and sugar, cooked until it caramelizes and forms a crispy top layer. It is often served sliced and has a unique texture and flavor.

11. BULANGLANG A vegetable soup made with various local vegetables such as squash, okra, string beans, and taro leaves. It is usually flavored with shrimp paste or bagoong alamang.

12. BRINGHE A local version of the Spanish paella, Bringhe is a savory rice dish cooked with glutinous rice, chicken, chorizo, turmeric, coconut milk, and various vegetables like bell peppers and peas.

13. ADOBO SA ASIN A variation of the popular Filipino adobo, this version from Central Luzon uses salt (asin) as its main seasoning instead of soy sauce. It typically includes pork or chicken marinated in vinegar, garlic, salt, and pepper before being cooked until tender.

14. BETUTE A unique dish of deep-fried stuffed frogs. The frogs are deboned, stuffed with a mixture of ground meat, spices, and vegetables, then breaded and fried until crispy.

15. TAMALES A Kapampangan delicacy. Tamales is a filipino dish that originated in the Province of Pampanga. It is made up of rice flour, coconut cream, chicken, and egg wrapped in banana leaves.

16. INIPIT A popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling.

17. TIBOK-TIBOK This is Pampanga’s version of Maja Blanca that is traditionally made with carabao’s milk, with a hint of dayap zest (local lemon) with latik on top

18. Aurora Province's local cuisine features seafood dishes, tropical fruits, and traditional Filipino flavors. The region's coastal location provides abundant fresh fish, shrimp, crab, and squid for dishes like sinigang na malaga and kilawin. Rice and noodle dishes like Pancit Bihon Guisado showcase Filipino diet staples. Unique flavors like Adobong Dilaw and native delicacies like Pinais add a sweet finish to meals. Typical Meals in Aurora Province

19. Bataan Province in the Philippines is known for its unique local cuisine, influenced by its coastal location and historical significance. Its seafood dishes, including Bataan-style seafood sinigang, are popular. The region is also known for its kakanin, such as Suman Balinghoy and Pastillas de Leche. These dishes showcase the region's coastal bounty and cultural traditions, making them a must-try for food enthusiasts. BATAAN

20. Bulacan Province in the Philippines is known for its vibrant local cuisine, showcasing traditional Filipino flavors and culinary expertise. The province's rich agricultural heritage offers a variety of mouthwatering dishes, including Pancit Malabon, Kare-Kare, and delectable sweets like Pastillas de Leche and Tibok-Tibok . These dishes showcase a harmonious blend of savory and sweet flavors, making Bulacan a culinary delight for locals and visitors alike. BULACAN

21. Nueva Ecija Province in the Philippines is known for its unique local cuisine, which showcases the region's agricultural and cultural heritage. Known as the "Rice Granary of the Philippines," the province offers a variety of rice-based dishes. One of their signature dishes is the popular Nueva Ecija-style Pinakbet, and the Nueva Ecija Longganisa, a native sausage marinated in vinegar and spices. The province also offers the Nueva Ecija Pansit Cabagan, a noodle dish topped with crispy pork, shrimp, and vegetables. NUEVA ECIJA

22. Pampanga Province in the Philippines is known for its rich, vibrant cuisine, known as the "Culinary Capital of the Philippines." The region offers a variety of dishes, including Sisig, Kare-Kare, and Kapampangan desserts. The province also boasts delectable sweets like Tibok-Tibok, a sweet rice cake made from carabao's milk, and Sans Rival, a layered cake with buttercream and cashews. Pampanga's local cuisine is a culinary treasure, showcasing the region's culinary prowess and creativity. PAMPANGA

23. Tarlac Province in the Philippines is known for its unique local cuisine, a blend of traditional Filipino flavors and regional influences. The province offers a variety of dishes, including the signature Adobo sa Asin, a pork or chicken dish cooked in soy sauce, vinegar, and salt, and Pancit Alanganin, a pancit stir-fried with vegetables, meat, and soy sauce. TARLAC

24. Zambales Province in the Philippines is known for its coastal cuisine and traditional Filipino dishes, including Bagnet, Baked Tahong, sinigang, and sweet mangoes. The province's seafood is abundant, with iconic dishes like Bagnet and Baked Tahong. The region's proximity to the sea also makes sour soup and grilled or steamed fish popular. Sweet mangoes are often used in desserts like mango float. The local cuisine highlights the freshness, richness, and distinctiveness of locally grown produce. ZAMBALES

25. Central Luzon, also known as the Central Plains of Luzon, is a region in the Philippines known for its production of agricultural goods. It is often referred to as the Rice Granary of the Philippines, as it contributes approximately one-third of the country's total rice production. ADDITIONAL INFORMATION

26. The region of Central Luzon is blessed with fertile lands, which allows for the cultivation of various vegetables such as okra, bitter melon, and squash. These vegetables are commonly used in the preparation of dishes like Inabraw, a simple yet flavorful vegetable soup. Inabraw is known for its emphasis on fresh ingredients and is typically cooked in a broth made from fish or shrimp paste ADDITIONAL INFORMATION

27. Central Luzon's culinary culture reflects the region's abundance of agricultural resources and commitment to using fresh ingredients. Central Luzon's cuisine reflects the region's rich flavors and traditions, from its status as a major rice producer to its signature vegetable-based dishes and popular noodle specialties. ADDITIONAL INFORMATION

28. GROUP 2 (BSHM 3B) AQUINO, JHERON AFAN, ANDREA BALANON, SHERLENE BUMIDANG, JACKY CADIZ, JOANA CALAGOS, MARIELLE JOI CALIXTRO, JOANA GRACE RAMOS, MARK JOHN