Kulinarya Pampanga

I have never eaten sooo much in a day until my recent Kulinarya Pampanga experience. To prove it to you, here's a photo run-down of our itinerary;

1st stop: Lillian Borromeo's Religious Cookies

Lilian Borromeo
Our first stop was the home of local culinary expert Lillian Borromeo who is also known for her religious cookies. Breakfast buffet greeted our group composed of local delicacies and Kapampangan favorites.


Tamales & Pitolklip
Pitolklip, the local name of sapin-sapin to Tagalogs is served in a different format but still carries with it the creamy budbod latik.



Religious Cookies
It is interesting to know that each town in Pampanga has its own template/design proprietary to it in the manufacture of these religious cookies.


Candied Kamatis
I love this as it reminded me of candied kundol which my Lola Meding used to make.



Achara in Sili
Achara is presented innovatively in this unique way, proudly stuffed in finger pepper.



Longanisa Hamonado
A visit to Pampanga is never complete without trying the famous Longanisa Hamonado even non-Kapampangans are familiar with.

2nd Stop: Everybody's Cafe at San Fernando, Pampanga


Poch Jorolan of Everybody's Cafe

We were greeted by Poch Jorolan and he warmly shared with us the history of the establishment, it being established in 1946 by his family. Interestingly, it is called Everybody's cafe mainly because everyone (leftists or otherwise) is welcome to enjoy the fine cuisine Pampanga is known for.


Betute
I never liked reptiles - frogs, lizards give me the creeps, which actually surprised me given that I CAN eat betute (frogs). In Pampanga, betute are stuffed with a ground pork mixture and deep-fried. It's either you love it or you don't.


Camaru
Here's another exotic food item in the menu, Camaru or crickets which are cooked adobo style and deep fried. It actually reminds me of crispy dilis, yumyum.


Morcon
The Pampanga morcon looks more like an embutido to Tagalogs like me, but is coarser and richer, as it is cooked submerged in a a broth. Upon serving, it is sliced and drizzled with chorizo oil which is perfect with warm cooked rice.


Tidtad babi

Tidtad babi or Kapampangan dinuguan includes bits of pork and pork blood that is stewed with Sukang Paombong and delicately seasoned with chilis and dried oregano.

3rd Stop: Mrs. Galang's Culinary Studio, Angeles Pampanga


Mrs. Emelita Galang is one well-respected culinarian in Pampanga. On this trip. she demonstrated a couple of dessert recipes, which pretty much kept us on our toes in anticipation of the finished products.


Tibuk- Tibuk
After demonstrating to us the laborious cooking procedure of this delicacy, I have decided to just buy Tibuk Tibuk from Susie's. Made with coconut cream, rice flour and carabao's milk, this reminds me of Maja Blanca minus the corn.


Ube Cake
This ube cake used real haleyang ube that is quite undercooked so it can still be manageably spread all throughout the surface of the chiffon cake.



Ningnang Mais
Her fresh take on Brazo de Mercedez in this format of meringue piped and broiled to simulate the look of inihaw na mais is absolutely adorable. Stuffed with custard cream filling, its aroma enveloped the entire classroom and warmly permeated our nostrils the second we stepped into the room.

4th Stop: Bale Dutung of Claude Tayag


Claude Tayag
With our much needed break from gustatory pleasures, Claude gamely agreed to our request of having the cooking demonstration of the 3 Kapampangan meat dishes namely Pata Mole, Sisig and Begucan Babi prior to the much awaited Kapampangan Lauriat.


Frozen Lumpia
Just before the meal, expect MaryAnne, Claude's "darleng" to hand you with a rock-hard frozen lumpia towel. Refreshing and thoughtful, this treat immediately conditions you and puts you at ease. It makes you realize that this meal will be one heck of a treat.


Fried Ubod Rolls
One of Claude's sauces is the oriental sauce which is the green paste you see on top of the lumpia. Interestingly herbal, i like the contrast of the ubod's sweetness pairing it with a fragrant sauce such as this.



Pako Salad
Served with vinaigrette dressing, this salad is a must for more sinful things to come.



Inasal Wing & Talangka Rice
I call this small but terrible mainly because the serving portion is just right to make you yearn for more. The talangka rice is to die for, as it uses pure aligue seasoned just right.


Sisig
I have tried a lot of sisig, but ultimately, the best really is one that is made from scratch and made the traditional way, grilled. The smoked flavor coupled with the crunch is enough to give the dish its pride in being considered one of the country's best dishes.


Bulanglang Kapampangan
This main event is a medley of pork, fish, seafood and vegetables served with a rich guava based sauce. At Bale Dutung, it is served Russian style and with brown rice cones.


Pata Mole
As if we are not yet full, we were served this pork stew dish which primarily uses sliced pork ears and chorizo Bilbao stewed in tomato sauce and seasoned with paprika.


Talangka sushi
The local version of sushi made with crabfat.


Kare-Kareng Lamang Dagat
Fancy this beautifully presented seafood stew of ground nuts and achuete oil. Though sweet, it is served with sauteed shrimp paste to counter it. I love how the sitaw was painstakingly made into knots for a delightful presentation.


Paradiso
Aptly called Tatlong Bola in the past, MaryAnne mentioned that the late Doreen Fernandez enthused "This is Paradise" upon trying the item, thus the new name.

5th Stop: Susie's Pasalubong
Though I have no fotos of this stop, I found that this is one stop you shouldn't miss for good quality Tibuk Tibuk and banana chips which my family loved.

6th and final stop: Aling Lucing's sisig
We stood there waiting, and still waiting for chairs, but the place was packed and we all decided to enjoy the famous original sisig standing, with ice-cold San Mig Light beer in our hand. Ang sarap!

This all happened just last Sunday. It is Tuesday now, and am still burping.
Oops, excuse me.