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Central Luzon

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  • Tinumis

Tinumis is a pork dish. Tinumis and Dinuguan are two different things. Although both use blood pork, they use different ingredients for making the dish sour. Tinumis uses tamarind leaves or usbong ng sampalok to enhance the taste and to give the dish its sour taste. Dinuguan on the other hand uses vinegar.

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ORIGIN: NUEVA ECIJA

RECIPE:

  • 1 lb. pork cut into small cubes

  • 10 oz. pork blood

  • 1 medium plum tomato diced

  • 1 medium yellow onion diced

  • 4 cloves garlic crushed

  • 4 pieces long green pepper

  • 1 20 g pack Knorr Sinigang na Sampaloc Mix

  • 1 Knorr Pork Cube

  • 1 ½ cups water

  • 3 tablespoons cooking oil

  • Salt and ground black pepper to taste

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. GUILLERMO’S GRILL (SANTA MARIA, BULACAN)

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  • Sinampalukang Manok

According to Joseph Salazar the Sinampalukang Manok is perhaps the most under-rated Filipino dish of all time. I like it a lot. It’s the perfect soup for these rainy december days when all you crave for is a nice sour broth that washes off the palate. This dish’s name is taken from the use of the sampaloc (hence the word sinampalukan, which literally means infused with tamarind) in flavoring the soup—a popular method in making sinigang , the Philippine sour soup. You can say the sinampalukang manok is the chicken version of sinigang, which commonly uses proteins such as pork, fish and shrimp. As to how they are different baffles me. For now, the only difference I see is in the sinampalukang manok’s use of tamarind leaves which gives off a really lovely aroma on top of the tamarind broth.

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ORIGIN: CENTRAL LUZON

RECIPE:

  • 1 to 1 1/2 lb chicken sliced into serving pieces

  • 2 cups fresh spinach

  • 3 medium tomatoes quartered

  • 2 tablespoons fish sauce

  • 1 1/2 cups tamarind leaves

  • 1/2 lb long green beans or string beans

  • 1 medium Chinese eggplant sliced

  • 1 medium onion sliced

  • 1 tablespoon sinigang mix optional

  • 1 chicken bouillon

  • 3 tablespoons cooking oil

  • 3 to 4 cups water

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. PROVENCIANO RESTAURANT

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  • Biko

Rice cake is also known as “biko” with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in the Philippines. This sweetness of the topping melts thru you mouth. According to my father, Gapan is rich in rice. That's why Gapan’s rice cake is one of the original and the best here in the Philippines. One tip is to drink plenty of water after eating this very sweet food.

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ORIGIN: CEBU

RECIPE:

  • 2 cups glutinous rice aka sticky rice or malagkit

  • 1 1/2 cups water

  • 2 cups brown sugar

  • 4 cups coconut milk

  • 1/2 tsp salt

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Xanthe's Special Ube-Biko And Cheesy Cassava

  2. EL BIKO Kakanin

  3. Aling Remy’s Food House

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