TARA! MANGAN TAMUNG MANYAMAN A PAMANGAN KAPAMPANGAN.

(Tara! Kain tayo ng masarap na pagkaing Kapampangan.)

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From YUCKY to YUMMY (Palatable DISHES)

  Mention the word, “Pampanga” and one thing always comes to mind – “The culinary capital of the Philippines.” Truly, Kapampangans are famous for their delicious, savory, and mouth-watering kitchen concoctions. Some popular Kapampangan dishes that have won over the Filipino palate across the country include its famous sisig, kaldereta, morcon, tocino or pindang adobong puti, and their native version of the longaniza. A unique Kapampangan dish that is well enjoyed throughout the country is nasing biringhi (chicken saffron rice). This particular dish is so difficult to prepare that one can usually partake of it only during fiestas in the province. Kapampangans are proud of their heritage, especially of their cuisine. Both women and men love to cook as much as they love eating. They usually learn to cook at the same time they’re learning how to read and write. They start as kitchen helpers - peeling, slicing, dicing, and preparing the ingredients for the different dishes. Well-kept family recipes are shared with them during their apprenticeship.

    Kapampangan cuisine is the best in the Philippine because the Kapampangan cook prepares food the way an artist makes his art. He is patient and meticulous and strives for perfection. He is also innovative and creative. He loves to experiment on how to convert an ordinary dish into a mouth-watering creation. He takes another region’s dish, improves on it and makes it his own. A good example is the Bicol express and other ginataan dishes. The Kapampangan chef has made these delicious dishes from the Bicol region better tasting by sautéing the ingredients before adding the coconut milk. No wonder that he has turned the yucky into something yummy. Kapampangan cuisine is equally famous for being daring and exotic. He has turned the croaking frog into a culinary delight. The betuteng tugak may sound yucky but is truly heaven to the palates. This dish is so delicious that even people of other regions has taken to eating it. A visit to Pampanga is incomplete without one partaking of this famous dish. Another dish that’s equally delicious is the tinolang tugak. People swear it’s a lot more tasty and delicious than the ordinary tinolang manok. It may not be a bad idea if someone prepares this dish for Manny Pacquiao. This dish could make him pack more power to his already powerful punches. Not to mention speed and agility.

     Other exotic Kapampangan dishes that remain a challenge to other cultures include burung bulig adobung kamaru (mole crickets sautéed in vinegar and garlic), calderetang barag (spicy monitor lizard stew), kubang asu (sweet and spicy dog stew) tidtad itik (duck stewed in blood), and adobong salagubang. These dishes are not for the faint-hearted. They are an acquired taste and better served after one has imbibed several bottles of beer or other local alcoholic beverages. Or better yet, take it as an Extra Challenge. Or imagine that you’re a contestant for Fear Factor. I dare say that you won’t find them yucky but truly yummy, indeed.

 -AMLE

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SISIG PAMPANGA

Sisig is a Kapampangan term which means “to snack on 

something sour”.

Preparing sisig comes in three phases: 

boiling, broiling and finally frying. A pig’s head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon ), pork or chicken liver,

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BETUTE ( Yucky or Yummy?)

Ingredients:

 8 big edible frogs (palakang bukid)

1/4 kilos ground pork

 3 cloves of minced garlic

1/2 teaspoon salt (for pork stuffing)

1 tablespoon vinegar (for pork stuffing)

1/2 teaspoon ground pepper (for pork stuffing)

 1 teaspoon of salt (for marinade)

 4 tablespoon of vinegar (for marinade)

 1 teaspoon ground pepper (for marinade)

 1 1/2 teaspoon brown sugar (for marinade)

How to cook:

1. In a bowl, combine the ground pork, minced garlic, salt, vinegar and ground pepper. Set aside.

2. Clean the frog and remove the skin, head and cut the belly to remove the intestines.

3. Use the ground pork mixture as belly stuffing’s. Sew to prevent the stuffing’s from spilling out.

4. Mix the marinating mixture: salt, vinegar, ground pepper and brown sugar.

5. Pour into the stuffed frogs.

6. Let it stand for 30 minutes.

7. The let it sun-dried for another 30 minutes.

8. Deep fry until golden brown.

9. Serve with fried rice or steamed plain rice.

ENJOY GUYS ^___^

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