Comments on: What are the Iconic Dishes in Your Home Province???

By: pearl

pearl — Thu, 08 Nov 2012 18:59:37 +0000

This site is awesome. A MinViLuz OFWAL [OFW And Locals ] Food Plaza has long been overdue. Many OFWs and Locals in MetroManila do miss provincial food. It is high time we Pinoys get our acts together to enjoy local, traditional and indigenous food to keep our intestines connected as a race.

By: LizP

LizP — Mon, 30 Jul 2012 07:17:27 +0000

Proud Batangueña here.

1. Sinaing na Tulingan or Tambakol that uses fresh or dried camias.
2. Gotong Batangas
3. Gulay na Bulanglang

By: si manong

si manong — Sun, 27 May 2012 18:05:22 +0000

I am a native of the City Of Vigan, Ilocos Sur. Here are some of my favorite things/food that are embedded in my palate, Classic Pork Vigan Longaniza, Crunchy delicious ,
empanada, Pork Bagnet, Pancit Molo or Miki, Pinakbet, Sinanglao na baka, Kilawen kambing, Chicken Pipian with pasotes, Royal Bibingka, etc.

By: Ry santi

Ry santi — Sat, 11 Feb 2012 05:23:50 +0000

My roots came from Cabiao nueva ecija

Tinumis- our version of dinuguan but instead of vinegar, we use green mango

Pesang Dalag- ginger, onions in a broth with petchay leaves paired with deep fried hito dipped in tomato chunks sauteed in garlic, onion and egg

Inihaw na dalag dipped in the ff:

Burong dalag
Boiled ripe tamarind with bagoong alamang

Burong pehe (talangka)

Inatayang manok- native chicken marinated in dayap/soy sauce, fried then sauteed in garlic, onions, lotsa tomatoes, fresh chicken hearts and liver, laurel leaves.. Simmered til tender oily!

By: joon

joon — Mon, 15 Aug 2011 00:57:12 +0000

From Naga City, Cam Sur, Bicol:
1) Dinailan / Dinilan – fermented shrimp pate cooked with pork belly cutlets; cooked in thick coconut milk; soured with iba (kamias) and spiced with siling labuyo. this appetizer pales away the bicol express which is famous for non-bicolanos
2) nilagang baka or kusido (soured fish soup) with young gabi leaves (knotted)
3) sinanglay na tilapia – pechay-wrapped tilapia stuffed with garlic, onion, ginger and tomatoes and cooked in gata; soured with aged tuba vinegar
4) kinunot na pating or lumba-lumba (dolphin, sadly)
5) caldereta – with peanut butter and liver pate; sweet-sour version of the spanish dish
6) dinuguan – cooked with gata
7) natong (laing) – needs no description
8) Gulay na Puso ng Saging or Cassava Shoots – very healthful!
9) Igado – cooked with tomato sauce
10) Adobadong Pato (Manok) sa Gata – cooked with thick coconut milk, green papaya and dahol sili

By: Mipsy

Mipsy — Sun, 15 May 2011 19:06:20 +0000

I grew up in Cotabato City… my fave dishes are:

1. Inihaw na Pigek
2. Pastil
3.Tinagtag
4.Sininang Kambing

By: Pal

Pal — Sat, 07 May 2011 14:14:34 +0000

I’m am a native of Sulu… I grew up in Zamboanga City and now lives here in Cebu City and the most distinctive dishes in my home town are:
1. Tiyola Itum – (beef)
2. Pyalam – (Fish)
3. Siyuwansuwan – (Fish)
4. Sabaw Maimuh – (sweet soup)
5. Sambal – (Shrimp)
6. Piyanggang – (chicken)

By: mike

mike — Sat, 09 Apr 2011 17:47:19 +0000

waknatoy – marikina

By: Rh

Rh — Thu, 07 Apr 2011 16:56:09 +0000

Ah! I know that weed now! We called it bal-laiba!!!

By: Rh

Rh — Thu, 07 Apr 2011 15:43:17 +0000

It’s been a long time since I’ve had them and probably due to so many changes from when I was young, they may not be available anymore:

Come from Bonfal, Nueva Vizcaya: Dad was from Tarlac, Mom was from Ilocos (Abra?)
Favorite that I can’t get anymore is this green jelly platelets (some kind of algae) that comes from the rice fields and they were washed in hot water, tossed together with bagoong, lasona and kamatis. Over kil-laban… Yum.
There was another water plant that we used to eat. I can’t tell you what they were called. (I forgot! It’s at the tip of my brain, but I can’t remember right now!) They were long and green and we used to see them in the muddy fishponds where we’d catch gur-gurami and paltat to grill and eat. Prepared the same way those green algae platelets were.
And this creamy dessert called dudul. The closest I can describe it is the Hawaiian Haupia. Creamy coconut dessert that’s not the same as the maja blanca.