REGION 4A (CALABARZON)

GAMBARETTO TANAY Gambaretto Pizza made of Present

PIZZA prawns, olives, pesto, basil a
and Purefoods Chicken in delicacy
Brine; and Pepperoni Pizza of the
with Purefoods Pulled Pork assigne
BBQ and Primo d’Italia d region
Pepperoni. of the
week
through
laborato
ry
BUKO PIE LAGUNA BUKO PIE Present
Buko Pie is a traditional a
Filipino coconut custard delicacy
cake, often referred to as a of the
coconut pie. It is similar to assigne
a cream pie that is very d region
popular in Filipinos, and the of the
only difference is Buko pie week
is made with young through
coconut, no creams, and laborato
custard fillings. ry
LOMI BATANGAS Acquiring a genuine bowl of Present
lomi is probably difficult to a
achieve in Metro Manila. delicacy
Depending on your budget of the
and how much you’re really assigne
craving this dish, you might d region
already find yourself of the
settling for a packet of week
grocery store-bought through
instant lomi. laborato
ry
TININDAG BATANGAS is barbecue of pork liver, Present
heart, spleen and lean a
meat and the ears, a delicacy
favorite fare at the cockpit, of the
eaten by dipping the whole assigne
barbecue stick into a deep d region
container of vinegar. of the
week
through
laborato
ry
TAGHILAW BATANGAS Taghilaw is the Batangas
version of the more popular
bopis Batangas differs from
Ilocos cuisine in the use of
food coloring.

ENSAYMADA BATANGAS Cuenca Batangas Present

CUENCA celebrating the tinapayan a
festival and they produce delicacy
different types of bread. of the
ENSAYMADA ia a type of assigne
rich dough with flour, eggs, d region
milk, yeast, sugar and of the
topped with grated cheese. week
through
laborato
ry
MAMON CUENCA Mamon is airy chiffon type Present
of cake made of beaten egg a
whites and batter mixture. delicacy
of the
assigne
d region
of the
week
through
laborato
ry
SINANGAOK BATANGAS . It was a strange name. It Present
was broth with chunks of a
pork with fat, a bit dark delicacy
with sitaw (long beans) and of the
labanos (radish). Chavez assigne
explained that the cooking d region
is also called kinamatisan, of the
cooked with tomatoes in week
the broth, which also has a through
bit of pork blood laborato
ry
PANCIT QUEZON Arguably the most popular Present
HABHAB merienda in the province is a
the pancit. A mainstay of delicacy
many meals, whether it's as of the
a snack or light meal, this assigne
version of the noodle dish d region
from Lucban is perfect for of the
those with busy lives. week
through
laborato
ry
PUTO BAO QUEZON This puto is not like other Present
puto. Instead of being a a
fluffy white rice cake delicacy
topped with melty cheese, of the
this is sticky purple rice assigne
stuffed with coconut. In d region
short, it's a puto bumbong of the
with bucayo, sweetened week
coconut. through
laborato
ry

SUMAN WITH RIZAL This recipe is a basic Present

LATIK variation. Glutinous rice is a
soaked in water for several delicacy
hours before putting-in a of the
portion of lye water and assigne
wrapping each serving in d region
soft banana leaves. The of the
wrapped mixture is then week
boiled until the glutinous through
rice is done. This is best laborato
eaten either with sugar or ry
latik (this is the residue
when coconut milk is
simmered). Glutinous rice
comes in different varieties;
each has a different name,
but all seem to possess the
same texture.
HARDINERA LUCBAN Hardinera, also known as Present
QUEZON the Quezon meatloaf or the a
Lucban meatloaf, is a delicacy
Filipino meatloaf made with of the
diced or ground pork assigne
topped with sliced hard- d region
boiled eggs, pineapples, of the
carrots, bell peppers, peas, week
tomatoes, and raisins, through
among others. laborato
ry

ESPASOL LAGUNA Espasol is a Filipino rice

cake shaped like a cylinder
originating in the Laguna
province and traditionally
sold during the Christmas
season. It consists of rice
flour, which is cooked in
coconut milk and coconut
stripes and is poured into
toasting rice meal.
VALENCIANA – CAVITE Since no Pinoy meal would Present
be complete without rice, a
how about a dish that is a delicacy
complete meal in itself. of the
Valenciana is a typical dish assigne
from General Trias, it is d region
similar to the Spanish of the
paella with chorizo de week
Bilbao, chicken and pork through
but with coconut milk to laborato
give it that creamy taste. ry
MUTYA NG CAVITE The rich creamy soup is Present
CAVITE originally from the old 7 a
Sisters Restaurant, owned delicacy
by the Sabater family in of the
Marulas, Kawit. Consisting assigne
of mussels, crab, clams, d region
and shrimps, it shows off of the
the fresh seafood catch week
available in Cavite through
laborato
ry
PANCIT CAVITE favorite pancit dish actually Present
MALABON originated from General a
Trias and began back in the delicacy
day when General Trias was of the
still called San Francisco De assigne
Malabon. Made of glass d region
noodles, shrimps, smoked of the
fish and eggs mixed with week
shrimp sauce and topped through
with chicharon, this version laborato
I tried is a bit ry

REGION IVB (MIMAROPA)

REGION V ( BICOL REGION)
BOKNOY ROMBLON The Boknoy Siopao is Present
SIOPAO different from the typical a
asado and bola-bola types delicacy
of siopao because of its of the
sauce. The sauce is already assigne
inside the siopao. One d region
could it eat without the of the
messy and hassle week
application of the siopao through
sauce. The Boknoy Siopao laborato
is currently only found in ry
Romblon Island. Let the
hunt begin!
TINUDTOD MARINDUQUE made up of slices of saba Present
banana, a native variety of a
banana in the Philippines, delicacy
mashed together and of the
dipped into a special assigne
mixture. It’s fried in hot oil d region
until the tinudtod turned of the
golden brown. It’s a very week
popular delicacy for through
meryenda or mid-afternoon laborato
snacks. ry
BICOL EXPRESS BICOL Bicol Express or “sinilihan” Present
is a mouthwatering, spicy a
delicacy made from long delicacy
chilies or siling Mahaba, of the
coconut milk, and pork. It’s assigne
a flavor combination you d region
never knew you needed. of the
week
through
laborato
ry

KANDINGA BICOL Kanding-ga is the Present

Bicolano’s way of preparing a
bopis, made with pork offal delicacy
such as heart, lungs, spleen of the
and other offal cooked in assigne
vinegar and coconut milk, d region
spiked with chillies of the
week
through
laborato
ry
KINALAS NAGA Kinalas is a well-loved Bicol Present
dish that features piping a
hot thick brown sauce that delicacy
comes from a cow's or pig’s of the
brain. Pancit canton assigne
noodles are incorporated in d region
the soup and garnished of the
with scraped meat from a week
cow's or pig’s parts, through
specifically its head. To top laborato
it all off, sili and pepper are ry
added. A hardboiled egg
can also be thrown into the
mix.
HOPIA PALAWAN Hopia is a popular Filipino Present
pastry filled with bean a
paste which was introduced delicacy
by the Fujian Chinese of the
during the American assigne
occupation. ... The pastry d region
has different variants as of the
well and the popular ones week
are the flaky and a pastry through
similar to moon cake. laborato
ry

TIMITIM SORSOGON The Gubat delicacy Present

“timitim” is a mixture of a
grated cassava, brown delicacy
sugar, eggs, milk and of the
coconut milk, cooked the assigne
slow and old way using d region
firewood. of the
week
through
laborato
ry

SINAPOT BICOL Sinapot, a delicacy made

from saba, is a sweet treat
you’ll surely enjoy. These
are saba bananas sliced
lengthwise, which are fried
in a batter. In the
Metropolis, it is known as
“Maruya”.
SINANGLAY BICOL is a Filipino dish made from
stuffed fish wrapped in
leafy vegetables and
lemongrass or pandan
leaves cooked in a spicy
coconut milk sauce.

PINANGAT BICOL Pinangat is a version of

laing, a famous native chili-
hot dish of a little town of
Camalig,Albay which is a
blend of ground pork,
coconut milk, diced
shrimps, and chili wrapped
in gabi leaves
LECHON PALAWAN Lechon Kawali is a popular
KAWALI Filipino pork dish deep-fried
to golden perfection.
Golden and crunchy on the
outside, moist and flavorful
on the inside, it makes a
tasty appetizer or main
dish.