Sulat Kapampangan

Number Translations

KAPAMPANGAN                                       TAGALOG                                    ENGLISH

Metong                                                               Isa                                                  One

Adwa                                                                 Dalawa                                           Two

Atlo                                                                    Tatlo                                              Three

Apat                                                                   Apat                                               Four

Lima                                                                   Lima                                               Five

Anam                                                                 Anim                                                Six

Pito                                                                    Pito                                                Seven

Walo                                                                  Walo                                              Eight

Siyam                                                                 Siyam                                             Nine

Apulu                                                                 Sampo                                             Ten

Pampanga's Famous Cuisine

ACHARA. -1-1/2 cups raw papaya (grated)-1/4 cup carrot (grated)-1/4 cup sweet red pepper (thinly sliced)-1/2 cup vinegar-1/2 cup sugar-1/2 tsp salt-1/8 tsp black ground pepper-1 tsp fresh ginger (finely chopped)Mix grated papaya, carrot, and sweet red pepper in a deep glass bowl. Set aside. Boil the vinegar, sugar, ginger, salt and pepper uncovered in a cooking pan for 2 to 4 minutes. Add the vegetables mixture, cover, and let stand for 5 to 8 minutes. Remove mixture from the pan and return to the glass bowl. Let cool and then refrigerate. Note: to grate raw papaya, peel off skin and cut lengthwise into four pieces. Discard seeds. Wash papaya dry and grate using a cheese grater. 


ADOBONG MANUK. -1 whole chicken (cut-up)-3/4 cup white vinegar-1/4 cup lemon juice-3/4 cup soy sauce-1 large white onion (sliced)-5 bay leaves-2 to 3 tbsp black peppercorns-5 to 6 cloves garlic (crushed)Combine chicken, vinegar, lemon juice, soy sauce, onion, bay leaves, peppercorns, and garlic in a covered, non-aluminum saucepan. Bring to boil over medium to high heat, stirring gently. Reduce heat and simmer until chicken is tender, about 50 minutes. Makes 4 servings. To adjust saltiness, reduce amount of soy sauce to 1/2 cup. For thicker sauce, remove chicken after it is tender, then reduce sauce by gently boiling, uncovered, until desired consistency is reached. Return chicken to sauce and reheat. Serve with rice 


ADOBUNG PUSIT. -1/2 kg fresh squids-1/2 cup vinegar-10 cloves garlic-1 medium onion (sliced)-2 medium tomatoes (chopped)-salt & pepper to tasteWash squids thoroughly. Remove long thin membrane in the head and slit the eyes to squeeze out the ink. Place squids in saucepan. Add vinegar, 6 cloves of crushed garlic, salt, and pepper. Cover and cook over low fire until squid meat is tender. Cut cooked squids crosswise into 1/2-inch strips. Crush remaining garlic and saute in a separate pan. Add onion and tomatoes and cook until tomatoes are very soft. Add squid meat and pour in the liquid in which they were boiled. Simmer for 7 minutes. Season with salt and pepper. Makes 2 servings. 


BACHOI. -1tbsp vegetable oil-2 cloves garlic (minced)-3/4 cup onion (chopped)-1/2 tsp-ginger (julienne)-1/2 lb pork tenderloin (diced)-1/2 lb pork liver (diced)-1/2 lb pork kidney (white outer membrane removed, and diced)-4 cups beef broth or water-1tbsp fish sauce (patis)-1 tsp salt-1/2 tsp black pepper-1/4 cup green onions (finely chopped)In a large pot, heat the oil and saute the garlic, onions and ginger until the onions are transparent, about 2-3 minutes. Add the pork meat, liver and kidney and stir-fry for 5 minutes. Add the broth or water, fish sauce, salt and pepper and bring to a boil. Lower the heat, cover, and simmer for 10 minutes. Add 2 oz of thin noodles to the soup in the last minute of cooking. Garnish with choppped green onions. Serves 4 to 6. 


BEGUKAN BABI. -1 lb pork (cut into pieces)-1/4 cup oil-1/2 head garlic (crushed)-1 onion (sliced thinly)-1 large tomato (sliced)-1/2 cup bagoong alamang-1/2 cup vinegar-2 cups waterFry pork pieces in hot oil. Saute garlic, onions, and tomatoes after pork has turned brown. Add the rest of the ingredients and let simmer until pork becomes tender. If desired, reduce water. Serve with steaming white rice. 


BIBINGKA. -2-1/2 lbs mochi rice (5 1/2 cups)-5 1/2 c water-1 can coconut milk (13 oz)-1 lb dark brown sugar-banana leaves (if available)In a rice cooker or large saucepan, rinse rice and drain. Add water and cook rice. In a saucepan, combine coconut milk and 1-1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until mixture thickens. Wilt banana leaves over low heat or in microwave oven. Line a 13 x 9 x 2-inch baking pan. Preheat electric oven to 350F. Stir remaining brown sugar into the hot rice. Mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces. Serves 4-5. 


BISTIG BAKA. -1 lb beef sirloin-1 tbsp soy sauce-1 tbsp olive oil-1 large onion, (cut in thin rounds)-2 tsp sugar-1 tsp ground black pepper-Lemon wedges (calamansi, if available)Slice the meat very thinly against the grain, and pound to thin. Place meat in deep dish and add soy sauce. Cover and refrigerate. Marinate overnight. Heat oil and fry beef on high for no more than 3 minutes per side. Remove beef from the pan and set aside. Using the same pan, fry the onion until brown for about. 8-10 minutes. Return the meat to the pan and add sugar and pepper. Squeeze in lemon and serve. Goof for four. 


BOPIS. -1 k pig's heart (clean, boiled, and minced)-1 k pig's lungs (clean, boiled, and minced)-1 head of garlic (minced)-1 onion (minced)-3 tbsp oil-3 pcs red bell pepper (diced)-1/2 cup vinegar-1 cup stock-1/2 tsp hot chili pepper (minced)-2 tbps atsuete oil-1/2 tsp oregano-1 laurel leaf-pinch of salt & pepperSaute garlic and onion. Add the minced heart and lungs. Add salt and pepper to taste. Add oregano, laurel leaf, red bell pepper, and vinegar. Bring up heat and boil without stirring. Stir in stock and hot chili pepper. Lower the heat and allow simmering until stock evaporates for a while. Add the atsuete oil. Serve hot. 


BULANGLANG

-1 medium bangus (milk fish)
-1 tsp. salt
-1/2 cup cooking oil
-1 garlic, minced
-1 small onion, thinly sliced
-1 medium tomato, thinly sliced
-3 to 4 tbsp. bagoong
-2 cups water
-2 cups squash cut into 1" cubes
-1 cup green beans diagonally halved
-1 small bitter melon (apalya or ampalaya), seeded and cut 1 1/2" lengths
-2 cups spinach

Scale and clean bangus, slice into 4-6 pieces, sprinkle with salt and fry in hot oil until brown on all sides. Set aside. Pour off all but 2 tbsp. of oil in skillet. Saute garlic, onions and tomato in oil. Add bagoong and water. Let come to a boil. Add fish, squash, green beans and ampalaya in that order. Cover, lower heat to moderate and cook until vegetables are done. Add spinach. Remove from heat, cover and let stand for about 5 minutes before serving. 


CHICKEN & PORK AFRITADA. -2.2 lbs chicken (cut in pcs)-1 lb pork (cut in 1-1/2 inch squares)-4 cloves garlic (crushed)-1 medium onion (chopped)-1 medium tomato (chopped)-4 oz. can of tomato sauce-2 cups water-1 small bayleaf-1 sprig oregano-1 bell pepper (cut into 1-inch squares)-4 medium potatoes (cut into 2 inch pcs)-1/2 cup frozen peas-3.5 oz pimento (cut into 1-inch squares)-salt & pepper to taste-flour-cooking oilMix chicken and pork pieces in flour, salt, and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes, and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano, and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice. 

HISTORY

PEOPLE 



The inhabitants of Pampanga are generally referred to as Kapampangans (alternatively spelled Capampañgan), Pampangos, or Pampangueños. The inhabitants are descended from the kingdom known as the Kingdom of Tondo or the Luzon Empire.

Kapampangan is one of the eight provinces in the country to have revolted against Spain. The population has produced two presidents, three chief justices, a senate president, the first Filipino cardinal and many outstanding personalities in public service, education, diplomacy, journalism, the arts and sciences, entertainment and business.

DIALECT


The word Kapampangan is derived from the rootword pampáng which means "river bank." Historically, this language was used in what was before the Kingdom of Luzon, ruled by the Lakans. In the 18th century, two books were written by Fr. Diego Bergaño. He authored Vocabulario de la lengua Pampanga and Arte de la lengua Pampanga. The Kapampangan Language produced two literary giants in the 19th century. FatherAnselmo Fajardo was noted for his works Gonzalo de Córdova and Comedia Heróica de la Conquista de Granada. Another writer, Juan Crisostomo Soto, was noted for writing many plays. He authored Alang Diosin 1901. The Kapampangan poetical joust "Crissotan" was coined by his fellow literary genius Nobel Prize nominee for peace and literature in the 50's, Amado Yuzon to immortalize his contribution to Pampanga's Literature.


CULTURE


The Pampangos share the general culture and traditions of the lowland Christian Filipinos, especially of their Tagalog neighbors to the east and south. However, they speak a distinct language, which is a source of ethnic pride. Spanish chroniclers and early anthropologists have remarked on the distinctiveness of that language and they have proposed theories that the Pampangos may have come to the Philippines from Java or elsewhere in Southeast Asia.

The Pampangos apply themselves to the same industries as the Tagalogs but are renowned for certain crafts for which they excel. They are exceptional jewelers and goldsmiths, as well as furniture makers and woodcarvers. Antique jewelry and furniture from Pampanga are considered valuable heirlooms by Filipino families and as priced possessions by antique collectors.

Pampangos are renowned throughout the archipelagos as excellent cooks. They have ingeniously incorporated indigenous, Spanish and Chinese elements into their cuisine that have made the Pampanga food preparation and culinary arts both exotic and sumptious. Among the more known specialities of the Pampangos include buro, which is meat, fish or vegetables preserved in brine or fermented with rice, tapa, or dried beef or venison, tocino, or cured pork, longaniza or spiced pork sausages, aligi, or crab fat, and sisig, or sizzling pig cheeks.