Judie Lee M.

Tandog FSM 31

ASSIGNMENT 2 GASTRONOMY IN THE PHILIPPINES

1. LIST ATLEAST 5 REGIONS IN THE PHILIPPINES AND EACH REGION LIST 10
KINDS OF DISHES THEY HAVE.
2. AT THE 10 CHOICES OF DISHES YOU LIST. PICK 5 DISHES AND SEARCH FOR
THEIR RECIPES WITH PICTURES.

5 REGIONS IN THE PHILIPPINES AND EACH REGION LIST 10 KINDS OF DISHES

REGION 1 (Ilocos Region)

1. Vigan Longganisa 6. Poqui-Poqui
2. Batac Empanadas 7. Dudol
3. Bagnet 8. Chicharon
4. Pinakbet 9. Tupig
5. Okoy Tiyosko 10. Dinengdeng

REGION 3 (Central Luzon)

1. Adobo sa Gata 6. Sisig
2. Belekoy 7. Paksiw na Pata with Beer
3. Bistek Tagalog 8. Pancit Guisado Pampango
4. Inipit 9. Pinatisan
5. Kare-kare 10. Kamaniang

REGION 5 (Bicol Region)

1. Bicol Express 6. Tiwi Halo-Halo
2. Laing 7. Kinunot
3. Sinapot 8. Linubak
4. Pancit Bato 9. Chakoy
5. Pili Roll 10. Kandingga

NCR- National Capital Region

1. Fresh Lumpia 6. Lechon
2. Chicken Sotanghon 7. Bibingka
3. Beef Mechado 8. Lomi
4. Paksiyo Baboy Bisaya 9. Chami
5. Leche Flan 10. Pancit Bihon Guisado

REGION 7 (Central Visayas)

1. Humba 6. Chicken Molo Soup
2. Pocherong Bisaya 7. Kinilaw
3. La Paz Batchoy 8. Budbud
4. Chicken Inasal 9. Binangkal
5. Lumpiang Ubod 10. Utan

5 DISHES AND THEIR RECIPES WITH PICTURES.

REGION 1 (Ilocos Region)
Bagnet

Ingredients:
2 to 2 1/2 lbs. whole pork belly
1 medium red onion
1 tablespoon whole black peppercorn
1 1/2 tablespoons salt
6 cloves crushed garlic
4 to 6 cups water
3 cups cooking oil
Instructions:
 Arrange the pork belly in a wide and deep cooking pot. Pour-in the water. Make sure that
the pork belly is fully submerged in water. Let boil.
 Once the water starts to boil, add the garlic, onion, 1 tablespoon salt, and whole black
peppercorn. Simmer for 30 to 40 minutes.
  Remove the boiled pork belly from the cooking pot and place in a plate. Let it cool to
room temperature.
 Rub the remaining 1/2 tablespoon
of salt all over the boiled pork
belly. Let is stay for 10 to 20
minutes.
 Heat the cooking oil in a deep
cooking pot. When the oil gets hot,
gently put-in the pork belly and
deep-fry in medium heat
until the pork belly turns golden
brown and the texture gets
crispy. The oil will splatter during
this process, so be careful. Make sure that you do not cover the cooking pot completely
while deep frying. You can put a splatter guard on top of the cooking pot to control the
oil.
 Once the pork belly is golden brown and crispy, remove it from the cooking pot and
arrange in a plate lined with paper towel. Turn the stove off and let the pork belly cool
down to room temperature.
 When the pork belly cools down, heat-up the oil on more time. Deep fry the same pork
belly for the second time in medium heat for 5 to 10 minutes or until it gets extra crispy.
 Remove from the cooking pot and place in a plate lined with paper towel. Let the towel
absorb the excess oil.
 Slice the pork bagnet into serving pieces and serve with bagoong monamon (also known
as bugguong munamon) or even guinamos or bagoong Balayan. Note: you can squeeze
lemon or calamansi on the bagoong to make it taste better.
 Share and enjoy!

Pinakbet
Ingredients:
1 lb lechon kawali sliced
1 piece Knorr Shrimp Cube
12 pieces sitaw cut into 2 inch length
1/2 piece kalabasa cubed
12 pieces okra
1 piece Chinese eggplant sliced
1 piece ampalaya sliced
1 piece kamote cubed (optional)
2 pieces tomato cubed
2 thumbs ginger crushed (optional)
1 piece onion chopped
4 cloves garlic crushed
2 teaspoons bagoong alamang
2 ½ cups water
3 tablespoons cooking oil
¼ teaspoon ground black pepper
US Customary - Metric

Instructions:
 Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until
the onion softens.
 Add lechon kawali. Saute for 1 minute.
 Pour water. Let boil.
 Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
 Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
 Put the kalabasa and kamote into the pot. Cook for 7 minutes.
 Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
 Season with ground black pepper and add remaining lechon kawali. Cook for minutes.
 Tranfer to a serving plate. Serve. Share and Enjoy!
Batac Empanadas

Ingredients:

Shell:
3 cups rice flour
atsuete (annatto) juice
1 cup water
2 tbsp. oil

Filling:
2 cups grated green papaya
2 cups bean sprouts
2 cups chopped Laoag longganisa (local sausage), sauteed
1 cup white onion chopped
1 garlic clove finely chopped (optional)
Salt and pepper to taste

6 fresh eggs
cooking oil for deep frying
Instructions:
 Mix well all the ingredients of filling. Set aside.
 Mix all the ingredients of shell, knead lightly until desired consistency is achieved.
 Make thin patties from the dough and fill with the filling, with the egg placed on the
middle.
 Fold the patties & seal the edges with a fork.
 Fry until done.
 Serve with spiced vinegar.
Poqui-Poqui

Ingredients:
4 pieces eggplant
4 tablespoons vegetable oil
1 clove garlic, minced
2 pieces onion, roughly chopped
3 pieces tomatoes, roughly chopped
4 pieces egg, lighty beaten
salt, to taste

Instructions:
 Grill the eggplants, then peel
off the charred skin. Chop the eggplants.
 Preheat the pan with oil, then saute the garlic, onion and tomatoes.
 Add the eggplants and saute and season with salt and pepper.
 Add the beaten egg mixture and mix all the ingredients. Transfer to a platter and serve.

Dinengdeng

Ingredients:
1 whole milk fish sliced and grilled
2 to 3 cups malunggay moringa leaves, cleaned
2 cups squash flower
12 to 15 pieces small to medium sized okra
1 bundle string beans sliced into 3
inch pieces
2 pieces medium ampalaya bitter
gourd, cored and sliced
2 to
3 tablespoons bagoong isda unprocessed
fish sauce
1 knob ginger sliced
2 medium tomato chopped
1 medium onion chopped
3 cups water

Instructions:
 Bring water to a boil in a large cooking pot.
 Add the ginger, onion, and tomato. Cook covered for 5 minutes.
 Pour-in the bagoong isda. Stir.
 Add okra and string beans. Stir and add the ampalaya. Cook in medium heat for 7 to 10
minutes.
 Put-in the squash flower and malunggay leaves. Cook for 3 to 5 minutes.
 Add the grilled milk fish. Let it stay for 3 to 5 minutes to add flavor to the dish.
 Serve. Share and enjoy!

REGION 3 (Central Luzon)

Adobo sa Gata
Ingredients:
1 ½ lbs chicken cut into serving pieces
2 cups coconut milk
1 piece Knorr Chicken Cube
½ cup white vinegar
¼ cup soy sauce
6 cloves garlic
5 pieces bay leaves dried
2 teaspoons whole peppercorn
3 tablespoons cooking oil

Instructions:
 Heat oil in a pan.
 Crush the garlic, and then saute until it starts to brown.
 Fry the chicken for 1 to 1 ½ minutes per side.
 Pour soy sauce and vinegar. Cover the pan. Let boil. Flip the chicken pieces afterwards.
Continue cooking for 5 minutes.
 Add whole peppercorn and bay leaves. Pour coconut milk. Stir and then let the mixture
boil.
 Add Knorr Chicken Cube. Stir and cover the pan. Adjust heat to low. Cook for 20
minutes.
 Remove the cover and continue to cook until sauce reduces to desired amount.
 Serve with warm rice. Share and enjoy!

Belekoy

INGREDIENTS:
3 cups glutinous rice flour
4 tbsp toasted sesame seeds
2 & 1/2 cups water
1 & 1/2 cups brown sugar
1 pack instant apple juice powder (good for 1
liter)
1 tsp vanilla syrup

Instructions:
 Heat a skillet over low heat.
 Add- in the rice flour and toast, while mixing,
until the color turns light brown.
 Do the same for the sesame seeds.
 Pour- in the water in pot and bring it to a boil.
 Add- in the brown sugar and the apple juice powder and stir until the sugar is dissolved.
 Add- in the vanilla and toasted rice flour and simmer until the mixture becomes thick and
solid enough while folding.
 Remove from heat and let cool down.
 Cut the cooked mixture into desired shapes.
 On a clean board, scatter sesame seeds and roll the belekoys over until fully coated.
 Serve or wrap the belekoys with plastic wrappers for later. Enjoy!

Paksiw na Pata with Beer

Ingredients:
1 large pork pata chopped into serving pieces
1 cup beer
1/2 cup dried banana blossoms cleaned and soaked in water
1 clove garlic crushed
1 small laurel leaf
Oregano leaves
1/2 cup vinegar
Salt soy sauce and pepper to taste
6 pieces saba banana fried
Brown sugar to taste about 4 Tbsp.

Instructions:
 Wash and clean chopped pata pieces and place in deep saucepan.
 Add beer and enough water to cover and cook until tender.
 Add the rest of the ingredients except bananas and continue cooking.
 Add bananas and simmer for 5 minutes more. Makes six servings.

Pancit Guisado Pampango

Ingredients:
1/4 kilo bihon soaked briskly in water
1/4 cup cooking oil
1 teaspoon minced garlic
3 pieces tokwa cut into cubes
1/4 kilo pork lean, cut into cubes
1/4 kilo shrimps shelled
1/2 cup shrimp juice
1/2 cup achuete extract soak 1 Tbsp of
achuete seeds in 1/2 cup hot water, remove the
seeds
1/4 kilo cabbage cut finely
1 teaspoon minced garlic
2 tablespoons minced garlic
1/2 cup finely cut kamias
2 hard-cooked eggs sliced
Patis salts and pepper for seasoning
Green onions or scallion
Kintsay cilantro, chopped

Instructions
 Heat oil and sauté 1 teaspoon garlic. Add fried tokwa & pork, shrimp, atchuete extract
and shrimp juice.
 Season with patis, salt and pepper. Cover and allow to boil.
 Add cabbage and kintsay and cook for 1 minute. Add bihon and cook until done.
 Remove from fire in another skillet sauté the rest of the minced garlic in a little oil until
brown, add green onions and kamias.
 Sprinkle over cooked pancit. Garnish with hard-cooked eggs.
 Makes six servings.

Pinatisan

Ingredients:
1/2 kilo sliced cleaned & cooked small pork intestines 2 inch lengths
1 tablespoon cooking oil
1 teaspoon minced garlic
6 slices lean pork
1/2 cup sliced pork liver
1/4 cup vinegar
2 tablespoons patis
1/2 cup meat broth

Instructions:
 Turn small intestines inside out and
rub with salt. Rinse well with water.
 Boil 2 cups water and add small intestines.
 Cook over low heat for one hour until tender.
 Heat cooking oil and brown garlic. Mix in
small intestines, pork and liver.
  Add vinegar, patis and 1/2 cup meat broth. Cover and bring to a boil.
 Simmer over low heat for 30 minutes. Serve hot. Makes six servings.

REGION 5 (Bicol Region)

Bicol Express

Ingredients:
2 lbs. pork belly sliced into strips
2 cups coconut milk
2 cups coconut cream
1/2 cup shrimp paste bagoong alamang
4 cloves garlic crushed
6 pieces Thai chili pepper chopped
1 thumb ginger minced
1 piece onion chopped
1 pieces Serrano pepper sliced
1 cup water optional

Instructions:
 Combine ginger, garlic, onion, Thai
chili pepper, pork, and coconut milk in a pan.
Mix well. Cover the pan and turn the heat
to on. Let the mixture boil.
 Remove the cover. Stir. Add half of the
bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the
heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).
 Add the remaining coconut cream and bagoong alamang (as needed). Also add the
Serrano peppers. Continue cooking in low heat until the sauce thickens (around
 Transfer to a serving plate and serve with warm rice.