DINENGDENG

Ilocos, Philippines

Like many Filipino dishes, Dinengdeng’s name comes from the method of its cooking. “Idengdeng” can be literally translated to “salain," which refers to the bagoong (shrimp paste) that is filtered through a kind of sieve into the water in which this medley of vegetables is cooked.

Many compare dinengdeng with the popular dish pinakbet, but it differs in that the former is a soup while the later is more of a stew.

IGADO

Ilocos, Philippines

Igado is a kind of viand from Ilocos which features laman ng loob or entrails, such as liver and spleen. It is known to be a great party dish, because of it’s finely cut pieces of meat, which allows it to stretch across many servings. Like dinengdeng, the name Igado comes from the Spanish higado, which means atay or liver, and involves a cooking process which is similar to adobo.

Other parts of the pig, including innards and tenderloin, are usually also included,[3] although the liver is considered the defining ingredient of the dish.

SINAING NA
TULINGAN

Batangas, Philippines

Sinaing na Tulingan is a Batangueno dish, whose name directly translates to braised fish, specifically mackerel and spikjack tuna. The process to make Sinaing na Tulingan is quite tedious, taking over several hours. It usually involves simmering fish in large native earthenware pots with bilimbi/kamias, salt, and water. This brine helps remove the fishy flavor and helps preserve the fish over time.

Sinaing is a method of cooking done through boiling or steaming. The Tulingan or Bullet Tuna is seasoned simply with salt and cooked in water with kamias (Bilimbi)

BURO

Pampanga, Philippines

Buro is a popular paste or sawsawan of sorts, whose name literally translates to the process of pickling something. It is typically eaten with hito (cat fish) and mustasa (mustard leaves), which are abundant in the province. Buro is among the most delicious and pungent dishes served in the Philippines.

While the ingredients vary from town to town, this is the simplest method to make buro: All you have to do is mix rice porridge, salt, and a chosen seafood flavor, such as shrimp, cat fish, or milkfish, in a container and ferment it for at least 3 days.

BETUTE TUGAK

Pampanga, Philippines

Betute or Stuffed frog in English is also one of Kapampangan exotic dishes. Its taste is almost similar to that of chicken, and it’s actually very good. A lot of farmers in Pampanga used to be contingent on rainwater to irrigate their farmlands. Youngsters would then catch the frogs, which came out during the wet season, while their elders cultivated the soil or planted rice. Outsmarting the frogs has been a customary “family bonding” habit for some folks.

The word Betute is derived from a play of words on Butete, which translates to “Tadpole” in the local vernacular. Betute is the intact frog bloated with pounded pork, so it looks like an absolutely fat frog.

BRINGHE

Pampanga, Philippines

While similar to the Spanish paella, Bringhe is a pre-colonial dish that originally did not have eggs or chorizo. It's more akin to biryani – only later got influenced by the Spanish paella as a result of the close ties Pampanga has with the colonial power. This glutinous dish is usually served on special occasions and often includes chicken, chorizo, peppers, peas, and turmeric like traditional paella, with the local addition of glutinous rice and coconut milk.

As a result, Bringhe’s texture and appearance resemble a savory rice pudding. Other common additions to bringhe are annato or atsuete.

TIBOK-TIBOK

Pampanga, Philippines

Tibok-tibok is a Kampampangan specialty pudding made of carabao's milk. It is similar to a maja blanca, but does not feature any corn bits. It is called tibok-tibok, because when it is fully cooked, the pudding has a firm consistency that looks like its beating like a heart in the oven.

During special occasions, you will often find this delicacy in the dessert area, where it is topped with latik or deep-fried coconut.

PAPAITAN

Ilocos, Philippines

Papaitan is a famous Ilocano dish whose name comes from the word pait or bitter. Comprised of goat and cow innards, papaitan’s distinct sour flavor and yellow color comes from the bile that is extracted from the animal’s liver. While for the uninitiated, this may sound straight out of Fear Factor, the dish is balanced out with various spices and aromatics common in Philippine cuisine, such as ginger, garlic, and tamarind.

Although this soup is popular, one needs to develop and acquired taste to enjoy it. Once an acquired taste has developed, you will surely appreciate this dish without minding its components..