SINAMPALUKANG MANOK

Tamarind leaves are traditionally used to make the

broth sour. These are boiled until the flavors are
completely extracted.

KARE KARE
The vegetable components of the dish are string beans, eggplant,
and banana blossoms. Lightly browned toasted ground rice is
used to thicken the sauce.

BISTEK TAGALOG
Bistek Tagalog is a Filipino recipe also known as Beef Steak or
Karne Frita in Ilonggo dialect.

ADOBO SA GATA
The additional ingredient makes this dish different from
traditional adobo.

BRINGHE
A combination of boiled eggs and green and red peppers are used to
adorn the rice dish.
BATOTAY
If you prefer your longganisa on the sweet side, try batotay, a beef-
based longganisa coated with a distinctive sweet sauce.
PICHI-PICHI
Its process is as simple as combining all the ingredients in one bowl,
steaming the mixture in individual molds, and then coating in grated
coconut when cooled.

BUKO PIE
popular sweet delicacy where it can be seen from a store in
highways, street side stalls to walking vendors, who sometimes
would come up to the bus during a stop-over. It is also the all-time
favorite “Pasalubong” (a gift) from family or friends bought when
returning from trips.

LOMI
The most popular among these variations would probably be the
Batangas Lomi.

TAPANG TAAL
A complex volcano in the middle of the Taal lake.
GUTONG BATANGAS
But, gotong Batangas is a little different from traditional goto since it
excludes rice. Gotong Batangas is more similar to a soup than a
porridge.