Kapampangan Food

July means the onslaught of typhoons in the Philippines. This is also the best time to abuse the Magic Sing. Ooops... No, I'm not causing those "bagyos" OK?!

And what could be more heart-warming than eating warm Kilichan or Kiltian Mais aka Binatog while blogging. Here's another native Kapampangan treat that is best eaten during merienda.

It's puffed kernels of corn in soft form, dredged with grated coconut or ngungut and sprinkled with some salt. It reminds me of those golden days when I used to force myself to take a nap or siesta as imposed by my parents. How was I able to do it? I was bribed with kilitian mais!

What could be described more of being truly Kapampangan in terms of food aroma when one smells the ashiness of ningnang bulig or inihaw na dilag (mudfish)? This meaty fish when dipped in sampaloc puree with baguk (alamang or shrimp paste) is definitely mouthwatering.

To complete the oh so Kapampangan meal, it was served with the not so good smelling and yet exquisitely exotic burong nasi (in cup) and fresh mustasa or mustard leaves. Burong nasi's reputation of smelling like cat's vomit is sheerly negligible when one tastes this Kapampangan delicacy.

According to my mom, one should be really careful in looking for the best buro as there are some kinds that don't taste good. I still have to ask her how is one supposed to judge bad buro from the good one.

Chewy and darkly spicy! That's how my palate describes Guisadong Pusit, a Kapampangan delicacy that my family usually indulges in.

It has fresh chilli, a dash of sugar, tomatoes, and of course, squid. Saba squid or just any canned calamares can be used for this dish. But it tastes a lot better if it's fresh. About Php150 per kg as of press time, according to my Mom. :-)

I am not really sure if Guisadong Pusit is a native Kapampangan food. But I sure know that so far it's the Kapampangan version that tastes the best. How sure am I? It's the only version I've ever tasted. Hehe..

One of my co-workers brought something new to me and yet has been gracing many Kapampangan dining tables for quite some time now - Enchiladang Pako or Pako Salad. This is yet another delectable Kapampangan food composed of fresh young fern with tomatoes, onions, and salted egg or ebun buro. I love the crunch of the ferns, except the too smelly onion cubes.

But overall impact - fresh and healthy Kapampangan delicacy at its finest!

Last night, I went to my guy's house and we ate a very healthy Kapampangan dinner which consists of Talbus Kamuti, Pritung Balasenas (fried eggplant), and Tinapa (steamed fish). It's one of those barrio meals I always crave for.

What took my breath away is the fried Talbus Kamuti or leaves of sweet potato (Ipomoea batatas). I rarely enjoy green leafy vegetables but when I tasted the savoury freshness of Talbus Kamuti, I almost forgot my name! It is known to be an excellent source of Vitamin A & C.

This delicacy might not be just confined in Pampanga, but what the heck this is where I had the first taste of this healthy dish.

It's best eaten when dipped in baguk or shrimp paste and either vinegar or calamansi. Rrrrrr...

Pampanguenos or Kapampangans are one of the most food-obsessed people in the Philippines. Their palate can accommodate a wide variety of tastes and textures ranging from the crunchy camaro (cricket-like insects) and balang (locusts) to the smooth and creamy leche flan.

This blog is made especially for the celebration of the authentic Kapampangan love for food. I will also post some Kapampangan restaurant or eatery review every now and then as inspired by dessertcomesfirst blog.

Malaus ko pu!