A Guide into Kapampangan Cuisine

Having San Fernando as its capital city, Pampanga is one of the old provinces in Central Luzon where remnants of Spanish colonialism are preserved. Named after a river bank by the Spaniards, its inhabitants are usually known as the Kapampangans. What makes this province’s trade mark is not only its Mount Arayat, Diosdado Macapagal International Airport or other man-made tourist spots. This flourishing province is best known to be a center of culinary expertise in the country.

 

Below are just some of the well-known dishes of the Kapampangans. These mouth-watering dishes are known to be among the most evolved and refined of Filipino foods.

 

Sizzling Sisig

 

Sisig is very popular as “pulutan” which complements to drinking beer or wine. For its popularity in the place, people in fact annually celebrate “Sisig Festival” where people cook this dish in din caseferent kinds of recipes. This famed dish is typically a mixture of cooked and diced pig cheeks and ears spiced with calamansi juice, chopped onions, vinegar and other local spices. More often than not, it’s served in a sizzling plate.

 

Tocino

 

Traditionally served for breakfast in the Philippines, tocino is a sweetened cured meat. Many people from other countries have come to like this popular Kapampangan cuisine which is mixed 2 to 3 hours and is left overnight in order to accomplish the desired thickness and softness.

 

Bopis

 

Bopis is usually a mixture of chopped pig’s heart and lungs sauted with onion and garlic, and seasoned with vinegar, salt and pepper. This familiar dish is also known as “pulutok” for the Kapampangans and is usually served as appetizer for alcoholic beverages.

 

Lechon Kawali

 

Roasted pork was once crispy and juicy but the Kapampangans were able to discover a new dish, hence “lechon kawali” was put into being.

 

Tibok-tibok Corn Cake

 

Tibok tibok is a coconut milk or a carabao’s milk pudding sprinkled with latik (brownish residue of heated coconut milk). The use of carabao’s milk is to make the pudding taste a little salty and creamier which cannot be attained by any ordinary milk. In other places, tibok tibok is also known as “maja blanca”.

 

Paella

 

Paella is a traditional Kapampangan dish made of “malagkit” (glutinous rice) cooked in coconut milk spiced with chicken, seafoods, chorizo, etc. This well-recognized dish is usually served in tables of every household during “fiesta” and other special occasions. The Kapampangans also call paella as “bringhe”.

 

Food is just part of every local history. And it’s believed that the quality of a cuisine in a locale depicts the excellence of its people. And the quality of Kapampangan Cuisine has indeed produced a savor that caught the palates of din caseferent people.

 

Article Source: http://www.articlesbase.com/cruising-articles/a-guide-into-kapampangan-cuisine-5308951.html

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Ms. Pinky is a mom of 3 school children. She is a Systems Engineer, a Technology Researcher and an Independent Medical Billing and Coding Consultant. She and her family is well-traveled all over the world! Her blogs and websites focuses on stay-at-home moms, dads and students who wants to work at home, build homebased business http://www.mommyisworkingathome.com.

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