Lútûng Kapampangan "differed noticeably from that of other groups in the Philippines." It has many similarities with Cantonese cuisine, particularly Macanese cuisine, with a touch of local, Spanish, Malay, and even Mexican. The Kapampangan kitchen is the biggest and widely used room in the traditional Kapampangan household. When the Philippines was under Spanish rule, Spanish friars and sailors taught Kapampangans the basics of Spanish cooking. The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon Spanish friars and government officials were entertaining foreign guests at the expense of Kapampangan households. In the late 18th century, the Arnedo clan of Apalit were commissioned by the colonial government to entertain foreign dignitaries that included a Cambodian prince and a Russian archduke. Kapampangans were given the task of creating the meal and menu that was served in the proclamation of the First Philippine Republic in Malolos, Bulacan.
Some popular Kapampangan dishes that have won over the Filipino palate across the country include its famous sisig, the "tocino" or pindang and their native version of the longaniza. A unique Kapampangan dish that is well enjoyed by other ethnic groups is nasing biringyi (chicken saffron rice). Since nasing biringyi is so difficult to prepare, this unique Kapampangan dish can only be enjoyed during fiestas in Pampanga.
Kapampangan dishes that remain a challenge to other cultures include burung bulig (mudfish fermented in rice) of Candaba, betute tugak (stuffed frogs) of Mexico and Magalang, adobung kamaru (mole crickets sauted in vinegar and garlic), calderetang barag (spicy monitor lizard stew), kubang asu (sweet and spicy dog stew) of Macabebe and tidtad itik (duck stewed in blood) of Masantol.
- 1 1/2 kilo Pork head
- 1/4 cup grilled liver (diced)
- 2 small onions (minced)
- 2 pieces red pepper (minced)
- 1 head garlic (minced)
- 6 pieces hot chili pepper (minced)
- 2 tablespoons oil
- 1 cup vinegar
- 1 1/2 tablespoons liquid seasoning
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 cup beef stock
- Grill pork head for to remove hair.
- Boil pork head until tender.
- Take out all the meat and dice.
- In a sautÃ© pan, heat oil and sautÃ© garlic, onion,red pepper, pork meat and liver.
- Season with liquid seasoning, black pepper, and brown sugar.
- Pour in beef stock and cook until meat is tender and starts to oil again.
- Add minced chili pepper last.
- Serve on a sizzling plate.
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4 cups grated green papaya or grated turnips
1/2 cup salt
1 cup vinegar
2 small carrots, pared and sliced thinly
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
5 tbsp. raisins
1 medium can of crushed pineapple
1 cup white vinegar
1 tsp salt
1/2/ cup white refined sugar
1/4 cup brown sugar
2 tbsp. ginger finely minced
1/4 cup finely minced onions
5 cloves garlic, finely minced
Combine grated papaya/turnips and 1/2 cup salt and enough boiling water to cover mixture. Let stand for 2 minutes.
Drain. Wrap 1 cup at a time in a "J" cloth and squeeze out moisture.
Soak grated papaya/turnips in 1 cup vinegar overnight. Squeeze out as much vinegar from the papaya/turnips as much as possible.
Combine all ingredients for pickling solution in a stainless steel or pyrex saucepan. Place over moderate heat, stir until sugar is dissolved.
Bring to a boil. Lower heat and simmer for a few minutes. Remove from heat and let cool slightly.
Combine grated papaya/turnips with rest of ingredients. Pack in sterilized jars and pour hot pickling solution over the vegetables. Let cool at room temperature.
Cover jars tightly and refrigerate. Will keep indefinitely in refrigerator. Ripens after first week.
PANCIT LUGLUG (Palabuk)
1 lb. bihon (rice sticks)
2 tbsp. oil
3 cloves garlic, minced
1/2 lb. cooked pork, diced
1/2 lb. small shrimps, shelled
1/2 cup pork broth
1 cup diced fried tokwa (tofu)
2 hard boiled eggs, coarsely chopped
1/2 cup crushed bacon rind cracklings or pork rind cracklings, crushed
1/4 cup finely shredded tinapa (smoked fish)*
1 can (8 oz.) clams, drained (optional)
2 tbsp. patis (fish sauce)>
1 tsp. salt
1/8 tsp. pepper
Soak noodles in water for 10 minutes then drain.
Over medium heat, saute garlic in skillet in 2 tbsp. oil until brown. Set aside - use for garnishing.
Saute pork in remaining oil in about 10 minutes. Add shrimps, seasonings, 1/2 cup broth and let simmer for 5 minutes.
Strain pork-shrimp mixture when done. Set aside. Save juices.
In big pan, bring 2 qts. water to boil. Place a handful of drained noodles in a strainer and rip in boiling water. Boil for 2-4 minutes or until tender. Lift strainer out of water; drain noodles thoroughly and transfer to a serving dish. Cook rest of the noodles in the same manner.
Pour red sauce (Palabok) over noodles. Top with the pork-shrimp mixture and the rest of the ingredients. Serve with lemon wedges and a small bowl of patis for further seasoning if desired.
* In place of tinapa, use any smoked fish (about 2 oz.). Place smoked fish in a 250 degree F oven for 1 hour or until dry.
1/4 cup achuete water or 2 tbsp. achuete oil
1/2 cup flour or cornstarch
2 1/2 cup pork broth
Juices from sauteed pork-shrimp mixture
Add a little broth (1/4 cup) to the flour to make a thin paste. Stir rest of broth in.
Add achuete water and enough water to make 3 cups of sauce including broth added earlier. Bring to boil. Lower heat and simmer for about 5 minutes. Correct seasoning.