Pamangan Kapampangan

Sisig

Sisig is originally from Angeles City, and Luciana Cunanan (aka Aling Lucing) was the one who invented the dish. Sisig is made mostly from pig’s head. The meat is boiled, grilled and fried before putting it on a sizzling plate

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Bringhe

INGREDIENTS: 1 & 1/4 cup glutinous rice 500 g chicken fillet, sliced into cubes 2 pcs chorizo bilbao, sliced into half inch thick 1 can (400ml) coconut milk 1 cup chicken...

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Buro or balo balo (fermented rice)

Burong kapampangan looks like porridge, mainly because this is fermented rice. The taste is sour-y with a hint of salt and sautéed garlic. When cooked, the buro smells heavenly...

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Adobong kamaru (mole cricket)

There are plenty of dishes whose ingredients are unexpected, or even downright bizarre. One way to hype up your next trip's adventure factor is to try things that are unfamiliar...

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Betute tagak (stuffed frog)

Dressed frog stuffed with minced frog meat or pork and some finely chopped ingredients. Pyestang tugak started in 2003 to perpetuate the beautiful traditions that emerged through...

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