Kiana Marie Janda

KIANA MARIE JANDA
BSHM- 3
ASIAN CUISINE
INSTRUCTURE : JEFFREY MOJICA
FIVE REGIONAL DISHES

LUZON,VISAYAS AND MINDANAO
LUZON DISHES
Poquipoqui is a popular Filipino dish, particularly in the Ilocos region. It's a simple
and eggplant dish often served as a side or appetizer. The dish typically consists of
grilled or roasted eggplants that are mashed and mixed with garlic, tomatoes, and
onions. It's seasoned with fish sauce or bagoong (fermented shrimp paste) for a
savory and slightly pungent flavor. Poquipoqui is known for its smoky and earthy
taste, making it a delightful addition to Filipino cuisine.
Dinakdakan is a traditional Filipino dish originating from the Ilocos region. It's
typically made from grilled or boiled pig's ears, face, and other parts, which are then
chopped into bite-sized pieces. The meat is mixed with a flavorful dressing made
from vinegar, calamansi (a Filipino citrus fruit), chili peppers, onions, and sometimes
mayonnaise or pig's brain for a creamy texture. It's a savory and tangy dish with a bit
of heat from the chilies, and it's often served as an appetizer or side dish in Filipino
cuisine.
Sisig is a popular Filipino dish made from chopped and seasoned pig's face, ears, and
sometimes liver. These meat pieces are typically marinated in a mixture of soy sauce,
vinegar, garlic, and various spices, then grilled, fried, or sautéed until crispy. Sisig is
often served on a sizzling hot plate, garnished with onions, chili peppers, and a raw
egg, which cooks from the residual heat of the dish. It's known for its savory, tangy,
and slightly spicy flavor, and it's a favorite appetizer or main course in Filipino
cuisine.
Laing is a Filipino dish that consists of dried taro leaves cooked in coconut milk with a
variety of ingredients such as shrimp, fish, or pork, and often seasoned with shrimp
paste or fish sauce. It's a popular and flavorful dish in Filipino cuisine, known for its
creamy and slightly spicy taste.
Bulalo is a Filipino beef soup or stew known for its rich and flavorful broth. It is
traditionally made by simmering beef shanks and bone marrow with vegetables like
corn on the cob, potatoes, and sometimes plantains or saba bananas. The resulting
soup is hearty and often seasoned with fish sauce or patis. Bulalo is a beloved
Filipino comfort food and is especially popular in the Tagaytay region due to the cold
climate there.
VISAYAS DISHES
Humbà, also spelled hombà, is a Filipino braised pork dish from Visayas, Philippines.
It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar,
black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened
with muscovado sugar.
Inubarang Manok is a Filipino dish that features chicken cooked with a flavorful
mixture of green papaya, ginger, lemongrass, and sometimes shrimp paste. The
chicken is typically stewed until tender, and the green papaya adds a subtle
sweetness to the dish. Lemongrass and ginger provide a refreshing and aromatic
element, while shrimp paste (bagoong) adds depth of flavor. It's a comforting and
hearty Filipino chicken stew, often enjoyed with rice.
Cansi or Kansi is a hearty beef soup popularly known for its tangy and fresh flavor
that is known to have originated from Bacolod and is a staple dish in the Ilocos
region. This soup is normally made from broth of beef shanks with green jackfruit,
chili peppers, and batuan (batwan).
Moron is usually sold in bundles of four pieces that are individually wrapped in a
banana leaf. Tourists from Leyte usually buy moron as a pasalubong or gift for their
relatives and friends. In the places where moron originated, it is usually served at
festivals, birthday parties, and funeral wakes.
A piaya is a muscovado-filled unleavened flatbread from the Philippines especially

common in Negros Occidental where it is a popular delicacy. It is made by filling
dough with a mixture of muscovado and water. The filled dough is then flattened
with a rolling pin, sprinkled with sesame seeds and baked on a griddle.
MINDANAO DISHES
Pastil is a Filipino packed rice dish made with steamed rice wrapped in banana
leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao
people and is a popular, cheap breakfast meal in Mindanao, especially among
Muslim Filipinos.
Piyassak Another burnt coconut wonder, it is the foie gras of the Tausug cuisine,
instead of goose liver this uses beef liver instead with lots of spices
Curacha A simple dish of a special crustacean hybrid native to the waters of

Zamboanga and Sulu where it just steamed or served with sauce
Piaparan Piaparan also called pipaparan or piarun is a Maranao style of cooking

where meats like chicken and seafood is cooked in a coconut milk-based broth with
garlic, onions, ginger, turmeric, spring onions, birds eye chillies, shredded coconut,
vegetables and spiced with palapa. It may look mild, but it is nicely spiced
Sayongsong A light ube coloured soft textured treat, wrapped in a cone shaped
banana leaf. Prepared with grounded sticky rice mixed coconut milk and sugar, this is
the puto of Mindanao

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Kiana Marie Janda

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KIANA MARIE JANDA

FIVE REGIONAL DISHES

A piaya is a muscovado-filled unleavened flatbread from the Philippines especially

Curacha A simple dish of a special crustacean hybrid native to the waters of

Piaparan Piaparan also called pipaparan or piarun is a Maranao style of cooking

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