Celebrate life in Pampanga!
In this province north of Philippines, food is life and almost everything is all about food! From the ordinary to the exotic, Kapampangan people are known for their culinary expertise and hospitality. The food is an important part of their culture. In this province, every day is a feast!
To start with, meat lovers can enjoy some of the best Kapampangan dishes like sisig (spicy chopped and grilled pork with onion, lemon, pepper, garlic, liver and salt to taste), caldereta (could be pork, duck, goat or beef slightly boiled in soy sauce and lemon and sautéed in tomato sauce, garbanzos, peas, bell pepper, red pepper, spices and liver paste), and embotido (flavoured ground meat mixed with egg, carrots, onion, raisins and rolled into a foil).
For those who love seafood, your can try pesang bulig, fried crablets (small crabs in flavoured flour paste and deep fried until crisp), crab in garlic sauce, steamed fish covered with onion, ground pepper and salt and sizzling pusit (stuffed squid with tomato, onion, ginger, salt, pepper, chili, red pepper and grilled in butter).
As for the adventurous, Pampanga is the best destination for the sumptuous exotic cuisine such as betuteng tugak (stuffed frog with oregano or a local spice called “tangle”, pepper, salt, pork or frog meat and deep fried), buru and balo-balo ( preserved and semi-putrefied fish rice or shrimp rice sautéed in ginger and tomato), kamaru (a ground insect usually cooked with black beans, black pepper, garlic, onion, and tomato) and the binulu (an original cooking of the indigenous Aeta tribes, mostly chopped meat, shrimps and vegetables with soup but delicately cooked in bamboo poles under low fire).
And to top all of these, Kapampangans are known for their sweet and delightful pastries, rice cakes and candies such as the tamales, bibingka, araro and pulvoron. They are also the number one exporters of processed meat such as tocino, hotdogs, longganisa, ham, bacon and sausages.
Pampanga is a province known for its superb culinary excellence. The Kapampangan cooking is a blend of Greek, Indian, Spanish and Chinese cuisines. Despite the Americans’ strong influence to the Philippine islands, Pampanga remained a unique home to world-class food that has been compared both to the Oriental and European cooking.
So, when you go to the Philippines, visit Pampanga – the food capital of the country. I am sure that wherever you are within the province, you can find a decent restaurant or eatery that will suit your taste buds!
To start with, meat lovers can enjoy some of the best Kapampangan dishes like sisig (spicy chopped and grilled pork with onion, lemon, pepper, garlic, liver and salt to taste), caldereta (could be pork, duck, goat or beef slightly boiled in soy sauce and lemon and sautéed in tomato sauce, garbanzos, peas, bell pepper, red pepper, spices and liver paste), and embotido (flavoured ground meat mixed with egg, carrots, onion, raisins and rolled into a foil).
For those who love seafood, your can try pesang bulig, fried crablets (small crabs in flavoured flour paste and deep fried until crisp), crab in garlic sauce, steamed fish covered with onion, ground pepper and salt and sizzling pusit (stuffed squid with tomato, onion, ginger, salt, pepper, chili, red pepper and grilled in butter).
As for the adventurous, Pampanga is the best destination for the sumptuous exotic cuisine such as betuteng tugak (stuffed frog with oregano or a local spice called “tangle”, pepper, salt, pork or frog meat and deep fried), buru and balo-balo ( preserved and semi-putrefied fish rice or shrimp rice sautéed in ginger and tomato), kamaru (a ground insect usually cooked with black beans, black pepper, garlic, onion, and tomato) and the binulu (an original cooking of the indigenous Aeta tribes, mostly chopped meat, shrimps and vegetables with soup but delicately cooked in bamboo poles under low fire).
And to top all of these, Kapampangans are known for their sweet and delightful pastries, rice cakes and candies such as the tamales, bibingka, araro and pulvoron. They are also the number one exporters of processed meat such as tocino, hotdogs, longganisa, ham, bacon and sausages.
Pampanga is a province known for its superb culinary excellence. The Kapampangan cooking is a blend of Greek, Indian, Spanish and Chinese cuisines. Despite the Americans’ strong influence to the Philippine islands, Pampanga remained a unique home to world-class food that has been compared both to the Oriental and European cooking.
So, when you go to the Philippines, visit Pampanga – the food capital of the country. I am sure that wherever you are within the province, you can find a decent restaurant or eatery that will suit your taste buds!
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