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.