Palawan State University

College of Community Resources Development

Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

S.Y. 2020-2021
PHILIPPINE REGIONAL CUISINE
MODULE 2

TABLE OF CONTENTS

 Luzon Cuisine And Festival Celebration

 Origins Of Philippine Cuisine
 Influences Of Filipino Food
 Basics Of Food From The Philippines
 Luzon Dishes
 Northern Luzon Cuisine
 Kakanin Or Dessert Of Luzon Province
 Fiesta Celebration

INTRODUCTION

This part deals with the skill and knowledge in different special cuisine from Luzon province of Philippines.

Learning Outcomes
At the end of this module students should be able to:

 Students will acquire knowledge in Special Cuisine from Luzon province.

 Familiarize and explain different flavors in Luzon.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

REGIONAL OF
S.Y.LUZON CUISINE
2020-2021

PHILIPPINE WITH REGIONAL CUISINE

Filipino cuisine, is composed of the cuisines of more than a hundred distinct ethno-linguistic
groups found throughout the Philippine archipelago. However, a majority of mainstream
Filipino dishes that compose Filipino cuisine are from the cuisines of the various ethno
linguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan,
Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano
and Maranao ethno-linguistic groups. The style of food making and the food associated with
it have evolved over many centuries from their Austronesian origins (shared with
Malaysian and Indonesian cuisines) to a mixed cuisineof Indian, Chinese,
Spanish and American influences, in line with the major waves of influence that had enriched
the cultures of the archipelago, as well as others adapted to indigenous ingredients and the
local palate.

Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry,
chicken curry, complex paellas and cozidos of Iberian origin created for fiestas. Popular
dishes include: lechón (whole roasted pig), longganisa (Philippine
sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic,
vinegar, oil and soysauce, or cooked until dry), dinuguan (pork blood stew), kaldereta (meat
stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce),
pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables
simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce),
pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp
paste), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple
sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried
spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is
the most representative in the culinary world for food where "east meets west".
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

ORIGINS OF PHILIPPINE
S.Y. 2020-2021CUISINE

Some would like to call Filipino food as,

“one of the world’s earliest fusion cuisines,”
and while that may be true up to a certain point,
it may also be an oversimplification.
Most Filipino dishes began with their creators
making use of whatever ingredientsthey could
find (usually within a 1-2 mile radius) and
creating a dish from those ingredients.
With the Philippines being one of the world’s largest archipelagos, Filipino cuisines highly local and regional. This
not only means that there are hundreds (ifnot thousands) of individually different dishes but also there are some
Filipino dishes served throughout the country, but often have different preparations and even names.

INFLUENCES OF FILIPINO FOOD

Philippine cuisine has several foreign influences that have successfully melded with local, indigenous
cuisine. Indigenous Filipino food is heavily influenced by Chinese cuisine, brought along by the various
traders and later on, Chinese immigrants mainly from Fujian region of China and the Cantonese.
Filipino food is also heavily influenced by the cuisine of its different colonizers like the Spanish, who ruled
the Philippines for 300 years, the Americans,who ruled the Philippines for a number of decades, the Japanese,
who ruled a fewyears during World War II, and the British for a couple of years (bringing along Indian
workers with them).
There are also Mexican influences as workers and traders from the galleon trades brought ingredients and
dishes to Philippine shores. Plus, there are native food from the country’s Islamic regions, which were
influenced by the neighboringSoutheast Asian countries.
By virtue of it being local, regional, seasonal and being influenced by a number of different foreign cuisines,
cataloging Filipino dishes is a little bit of a challenge, especially for foreigners.
This also means that it is difficult to truly define Filipino food in just a few sentences but there are some
basics to give you a clearer picture.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

BASIC FOOD FROM THE PHILIPPINES

S.Y. 2020-2021

1. Most Filipino dishes are named for cooking techniques and not specific ingredients or dishes. For example, the
dish adobo refers to the technique of stewing in vinegar with peppercorns and bay leaf.
This means saying adobo could mean a host of different dishes. When ordering, it’s better to be more specific
like chicken pork adobo or adobong pusit (squid adobo).
2. Unlike the rest of Southeast Asia, Filipino food is rarely spicy. Instead, most Filipino dishes are a combination of
salty, sour, sweet and bitter. Most of the spicydishes are found in just 2 main regions, the province of Bicol and
in the Muslim areas of Mindanao
3. Among the flavors, sourness is the most prevalent in Filipino food. Filipinos drawsour flavors from 3 main
sources, fruits, leaves and fermentation.
4. The Philippines has one of the most varied selections of vinegar in the world. Varieties include coconut sap,
pineapple, sugar cane, palm, and banana among others.
5. The cuisine is best enjoyed with rice. Filipinos enjoy each and every meal with one form of rice or another, even
snacks and breakfast.
6. Filipinos could eat as much as 5-7 times a day. Early breakfast, breakfast, morning snack, lunch, afternoon
snack, dinner, and pulutan (small bites while drinking beer or hard liquor).
7. Filipino cuisine encourages the use of sawsawan or dipping sauces. This is usually a combination of calamansi
(Philippine lime), soy sauce, vinegar, fish sauce, onions, garlic and chilies.
8. Traditionally, Filipino food is best enjoyed using hands in place of utensils. This practice is called kamayan.
9. Filipino cuisine employs some unique condiments, including banana catsup, bagoong or guinamos and buro.
Banana catsup was developed in light of the unavailability of tomatoes and is used to enhance a lot of fried
dishes.
Bagoong is fermented shrimp or fish paste and its strong pungent flavors are usedto complement some of the
milder tasting dishes like grilled squid or Kare Kare (oxtail peanut stew).
Buro, meanwhile, is rice fermented with shrimp or fish and is a great complement to fried fish or raw greens like
mustard leaves.
10. Food is such a big part of Filipino culture that you are usually greetedwith, “Kumain ka na ba?”
(Have you eaten?) And regardless of your answer, the host will usually still bring you food, especially if
you visit someone’s home.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
LUZON DISHES
S.Y. 2020-2021
Cuisine in Luzon vary based on the regions but they all are easily identifiedby the ingredients that are local to
each destination. The most popular culinary destinations in Luzon are Pampanga or the Culinary Capital of the
Philippines thatserves a mix of savory dishes.

The Bicol region is known for spicy foods that infuses coconut milk. Here are some of the most notable dishes
that you can try in this part of the country.

ADOBO

Usually, among the first to be mentioned when talking about Filipino food, adobo refers to the cooking
method of stewing in vinegar, peppercorns and bay leaf. Most of the modern versions add soy sauce but there
are plenty of regions inLuzon alone that don’t add soy sauce.

The most common things cooked adobo style are pork, chicken (or both together), squid and even vegetables,
and these are easily available throughout the country. The earthiness of the bay leaf and peppercorns play well
with the brightness of the vinegar and it makes for a hearty lunch or dinner.

Variations include the addition of turmeric in the Batangas, fish sauce in theCavite version, coconut milk
sometimes found in the Bicol region, annatto seeds in Iloilo or even pineapple in some homes. Adobo can come
with the braising liquidas a sauce or with the braising liquid reduced until it’s almost a glaze.

The running joke is that there are as many adobo recipes as there are islands in the Philippines (over 7000) but
actually, there could be more since almostevery Filipino family has an adobo recipe they treasure.

BISTEK TAGALOG (CENTRAL LUZON)

Bistek Tagalog is a traditional meat dish originating from the Philippines. It consists of thinly sliced beef that's
marinated and braised in a combination of citrusjuice (usually from lemon, lime, or calamansi fruit), onions,
garlic, soy sauce, and pepper.
It is believed that the dish was derived after the Spanish bistec encebollado.When properly prepared, the flavors
should be savory, salty, and tangy. It'simportant to use only the freshest beef and the most tender cuts such as
top round and sirloin. The dish is traditionally garnished with pan-fried onion rings on top and served with
steamed rice on the side.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

SISIG (ANGELES, PHILIPPINES) S.Y. 2020-2021

Sisig is a popular Filipino dish made by boiling, chopping, and grilling parts of pig's head such as ears, cheeks, and
jowls, which are then seasoned with salt, pepper, and vinegar. The meat is combined with fried onions, sili, and
chicken livers, and the whole concoction is traditionally topped with a raw egg.
Some cooks like to add mayonnaise or pork cracklings into the dish for extraflavor. Originally, sisig had no meat
in it, and was first described in a 1732 Kapampangan dictionary by Fr. Diego Bergano as a salad consisting of
guava or green papaya.
The name of the dish is believed to derive from the word sisigan, meaning tomake sour. It was used as an early
remedy for nausea and hangovers, because its sour flavor was considered a vomit suppressant, and that is why
today sisig is almost always paired with an ice-cold beer on the side.
What started as a simple sour salad has crossed land and sea to become one of the favorite dishes of beer drinkers
worldwide.

KARE-KARE (PAMPANGGA)
Kare-kare is a traditional Filipino stew consisting of meat such as tripe, porkleg, ox tail, goat or chicken, vegetables,
and a thick, savory peanut sauce flavoredwith annatto seeds. Shrimp paste (bagoong) is often served on the side in
order toenhance the flavors of the dish.
Kare-kare is traditionally cooked in a clay cooking pot known as palayok, and the vessel also acts as a serving bowl
once the dish is properly cooked. Nowadays, it is often served at numerous Filipino festivities. Some believe that
kare-kare has origins in the Pampanga region, while others claim that the name ofthe dish is derived from the Indian
word curry, and that it was introduced to the Philippines by Indians from the Rizal province.
Over the years, the dish has evolved, so some cooks like to add chilis or green papaya for an extra kick, although
the traditional kare-kare sauce should ideally be devoid of seasonings, spices, and chilis. Regardless of the origins
of kare-kare, it is still a favorite dish among the natives.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

NORTHERN LUZON CUISINE S.Y. 2020-2021

Northern Luzon cuisine is known for its cooking methods that yield deliciousresults despite them being very
simple.
Here are some famous dishes in the Philippines that originated from Ilocos Region.

PINAKBET
Pinakbet is a well-known vegetable dish throughout the archipelago that originated from Ilocos, consisting of
mixed vegetables including string beans, bitter melon, eggplant, okra, and squash flavored with bagoong
(fermented shrimp). All veggies can easily be obtained from the backyard of every resident while the bagoong
is available in all public markets.
PINAKBET Ingredients

 ¼ lb pork, cut in bite-size

 ¼ lb squash
 1 large eggplant
 1 medium-sized bitter melon
 1 band string beans
 6 to 8 pieces okra
 3 pieces large tomato
 3 cloves garlic, crushed
 1 piece onion, chopped
 1 tbsp ginger, minced
 4 tbsp shrimp paste
 3 tbsp cooking oil or butter
 1 cup water
 salt and pepper to taste

Procedure
1. Place the pan on the stove and put the cooking oil.
2. When oil is already hot, saute the garlic, ginger,
onion, and tomato.
3. Add the pork and stir until color turns light brown
(approximately 5 to 8 minutes).
4. Add the shrimp paste and cook for about 2
minutes.
5. Add water and let it boil. Simmer for about 10 to
15 minutes or until pork is tender.
6. Add the squash first and cook for 5 to 7 minutes
or until texture becomes soft.
7. Then add the remaining vegetables and combine
with the other ingredients. Simmer for 5 minutes
or until all the vegetables are cooked. Be careful
not to overcook the veggies.
8. Serve hot newly cooked white rice.Dig in!
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

KARE- KARE S.Y. 2020-2021

With Bagoong on the side
Ingredients
1/2 kg Tripe strips
1/2 kg Oxtail, cut into 2-inch slicesWater, enough to cover
mea
3 Cloves garlic, crushed2 Bay leaves
1.5 L Water
1/2 kg Beef kalitiran, cubed large2 Bay leaves
1 L Water
3 Tbsp Golden Fiesta Palm Oil
1 White onion, chopped
1 tsp Datu Puti Patis
2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
4 cups Reserved oxtail stock
2 Eggplants, sliced, blanched
1 cup Sitaw, sliced, blanched
2 cups Puso ng saging, cooked
4 pieces Pechay, blanched

Procedure
1. In a large pot, boil the tripe for 5 minutes. .Discard water.
Repeat with oxtail. This procedure will remove odor.
2. In a large pot, place the boiled tripe andoxtail, garlic, bay
leaves, and water. Simmer for 2 1/2 hours or until tender.
Strain meat and reserve stock. In anotherpot, boil beef in
bay leaves and water for 1 1/2 hours or until tender.
3. In a large pot, heat Golden Fiesta PalmOil. Saute onions
and garlic. Add the softened tripe, oxtail, and beef.
Season
4. With Datu Puti Patits.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Ingredients
S.Y. 2020-2021
SHA
1 whole milk fish sliced andgrilled
2 to 3 cups malunggay moringaleaves, cleaned
2 cups squash flower
12 to 15 pieces small to mediumsized okra
1 bundle string beans sliced into3 inch pieces
2 pieces medium ampalaya bitter gourd, cored and
sliced
2to3 tablespoons bagoongisda unprocessed fish sauce
1 knob ginger sliced
2 medium tomato chopped
1 medium onion chopped
3 cups water

Procedure

1. Rub salt all over the fish. Heat oil in a pan. Once
the oil gets hot, fry the fish until the side turns
golden brown.Turn the fish over and continue to
frythe other side until the same color is achieved.
Remove the fried fish from the cooking pot. Place
in a plate and set aside.
2. Pour water in a clean cooking pot. Let boil.
3. Add onion, ginger, and tomato. Cover and boil in
medium heat for 5 minutes.
4. Stir-in the bagoong. Add okra, bitter gourd, and
snake beans. Cover and cook for 7 to 12minutes.
5. Add the hot pepper leaves and squash flower. Cook
for 3 minutes.
6. Put the fried fish top. Cover. Cook for 1 minute.
Transfer to a serving bowl.
7. Serve. Sha.

DINENGDENG
Dinengdeng is another authentic vegetable dish from Ilocos. It’s similar to pinakbet in a sense that it uses
several vegetable variants (more than 20 variants,actually), except that it’s soupy and uses fried fish instead of
bagoong.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

PAMPANGA S.Y. 2020-2021

For food travelers, put Pampanga on top of your bucket list as it’s the Culinary Capital of the Philippines. The
title was given to them because only rarelywill you find a Kapampangan who doesn’t know how to cook.
Thanks to the Spaniards, the citizens of Pampanga learned culinary techniques firsthand from great Spanish
cooks and passed down this expertise to their sons and daughter. Their dishes are one of the main reasons
Northern Luzon cuisine is well-loved by many.

BRINGHE

Another great-tasting Kapampangan delicacy is the bringhe. It’s the local counterpart of arroz caldo. Glutinous
rice is cooked in coconut milk, flavored with turmeric powder and other ingredients for that distinct aroma. It
is then covered with banana leaves until it’s cooked. It’s a popular dish served during special occasions.

TOCINO

This popular sweet-salty pork dish is actually a native to the Philippines. Andyes, it originated from Pampanga.

LONGANISA

Longganisa is the Filipino version of chorizo. It can be made either with beef,chicken, or tuna. Taste varies
from each region. Provinces that have their own
version of longganisa are Vigan, Lucban, and Pampanga. Pampanga’s version is garlicky sweet.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

KAKANIN OR DESSERT OF LUZON PROVINCE

S.Y. 2020-2021

KAKANIN – One of the great taste pinoy delicacies you will ever taste is in Nueva Ecija especially when the
the fiesta of Baloc Sto. Domingo comes. The sweetnessand softness taste of the kakanin melts in your mouth.
The kakanin is one of the favorite native food novo ecijanos. They add some unique ingredients for the
satisfaction of them especially when they sell it to the market. One of their favorite snack is kakanin.

TUPIG

Tupig – Yummy snack that satisfies your appetite. Tupig is a

great taste of pinoy delicacies originatedfrom Ilocanos. Tupig
is famous in the Nueva Ecija and they usually serve it during
the fiesta of Baloc, Sto.Domingo, Nueva Ecija. It has
maccapuno inside that completes the ingredients. The Nueva
Ecija has the Tupig festival in Sto. Domingo wherehundreds
of people buy it for their snack

BIKO / RICE CAKE

Rice cake is also know as “biko” with caramel topping or latik

and here is the recipe for Biko. Biko is usually served during
birthday parties, fiestas, Christmas, New Year and other
celebrated events inPhilippines. This sweetness of the topping
melts thru your mouth. According to oldest generation, Gapan is
rich in rice that’s why Gapan’s rice cake is one of the original
and the best here in Philippines. One tip is to drinkplenty of
water after eating this very sweet food.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
MARZIPAN
S.Y. 2020-2021

Marzipan is made of ground almonds, egg whites, and sugar,

a delicacy original to Pampanga. Like what Northern Luzon
cuisine is known for, marzipanis easy to make.

Tibok-Tibok

TIBOK TIBOK

Another famous Kapampangan dessert is tibok tibok. It’s a

rice pudding similar to maja blanca, but instead of regular
milk, carabao’s milk is used; and instead of corn/peanut
toppings, latik or coconut flakes are used.

ENSAYMADA

The original ensaymada is a type of bread that is soft, rich,

not really sweet, topped with queso de bola. It can only be
found in Pampanga, although ordinary ensaymada is easily
accessible at any bakeshop in the neighborhood.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
FIESTA CELEBRATION
S.Y. 2020-2021
LUZON PHILIPPINE FIESTIVAL

PAHIYAS FESTIVAL
Is a colorful feast celebrated every 15th day of May by the people of Lucban, Quezon in honor of San Isidro
Labrador. It is the farmer's thanksgiving for a bountiful harvest with a grand display of colorful rice wafers,
fruits, vegetables and handicrafts adorning every house in the town.
The Pahiyas is commonly associated with Lucban, Quezon, but it is also celebratedin two other Quezon
towns: Sariaya and Tayabas.
Why you should be there: Pahiyas is one of the most lively, most colorful and the most elaborate festival in
Luzon. The whole place comes alive in color and music. Not to mention Lucban food that includes Lucban’s
world famous longanisa, broas and kiping, the star of the pahiyas.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

PANAGBENGA FESTIVAL IN BAGUIO PHILIPPINES

S.Y. 2020-2021

It used to be that February was Baguio City’s least favorable month,experiencing a doldrum in the number
of visitor arrivals that usually peak in December (for the holiday season) and March or April (for the Lenten
Season), ontop of the summer months. However, with the introduction of the Panagbenga Festival, February
became a time of pageantry, fun and merrymaking in Baguio City as the city becomes covered with the
most beautiful flowers in the region.
Together with its blooms, Panagbenga also showcases the different cultures of its 11 tribes such as the
Igorots and the Ibalois. In fact, the street danceof the Panagbenga features dances that are inspired by these
cultural tribes.
Why you should be there: Simultaneously get a taste of Baguio’s tribal culture andthe Tournament of Roses
parade.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
BANGUS FESTIVAL
S.Y. 2020-2021

DAGUPAN - is known as the Bangus Capital of the Philippines, and the City lays its claim to this by
holding the Bangus Festival for 19 days in April, culminatingon April 28.

The bangus, or milkfish, festival pays tribute to the City’s biggest industry and features various
activities that center on the fish. From deboning to eating, from the longest to the heaviest and even
to the most beautiful, each year attemptsto put out a record with its bangus competitions.

Why you should be there: Aside from being there while the City or its citizens bag a possible Guinness
World Record, the festival also features street dancing contests, the search for the Bangus Queen (a
beauty pageant), fluvial parades, and a citywide sale for the shopaholics on a budget!
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
BACAO FESTIVAL
S.Y. 2020-2021

Bacao Festival (English: Corn Festival) is a week-long annual corn festival occurring in town of Echague
Isabela, the Queen Town of Isabela Province. The term “Bacao” is of Yogad origin, meaning “corn”.
The festival, held during the month of March from (15 to 19), was created as a tribute to the town’s corn
and as a way to give thanks of the town’s fruitful harvest. March is the harvesting season of corn in the
region.
In 2003, Echague began its Bacao Festival in celebration of the feast day of Saint Joseph the Worker, in
honor of Patron Saint of Echague.
The festival attracts over thousands of visitors from all over Isabela and other neighboring provinces.
The event also features motocross racing, longest corn grilling, and others. The festival includes banners
that are decorated using different parts of the corn plant like corn and corn leaves. The festival also includes
street dancing, presented by dancers clad in corn-inspired costumes that are presented by different
institutions governed by the town of Echague. Among these participants are coming from the Academic
Institutions (College, High School and Elementary Students), Local Government Unit, Philippine Army,
Private Sectors and other commercial establishments.
Aside from economic boosts from tourism, the festival also helped the younger generation of understanding
how important Filipino culture’s old tradition of Bayanihan and also to give awareness to the world that
Yodag speaking peopleexist.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Learning Activities/Exercises S.Y. 2020-2021

Answer the following questions in a separate sheet of paper. Once done, you can submit it thru
messenger. Don’t forget to write your name.

Activity 1:
Each student must research a famous adobo on your own choice or version.
Perform any dish from Luzon’s specialty of your choice and explain to the group.
 Wear your complete standard uniform when preparing a mise-en-place
 Make a video while preparing.
 Prepare a plating for presentation.
 Served it to your family/class.
 Each guest must evaluate your dish with the rubrics given.

Test of skills
Rubrics/ Rating Sheet
Area to Assess Beyond Expected Satisfactory Acceptable Unacceptabl
expectation e
Output 30 25 20 15 Below 15
produced
Assigned workstation, 10 8 6 5 Below 5
proper food,personal
hygiene
Work ethics 10 8 6 5 Below 5
Total:

 Why do need to know the famous dish from Luzon?

 How will you identify their Fiesta celebration?
 Is it necessary that you should familiarized their specialty? Why?
 How will you differentiate their special cuisine from other region?
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Course Summary S.Y. 2020-2021

Upon accomplishment of this course. Hospitality Management professionals who demonstrate broad
knowledge and skills on Asian Cuisine and its specialization with their regional cuisine.

REFERENCES:
Dodgshun, G & Peters. (2010) Cookery for the Hospitality. Gisslen, W. (2015)

Professional Cooking, 6th ed.

McVeigh, J. (2009),International Cuisine. Cengage Learning.
Morgan, J. (2010) Culinary Creation: An Introduction to Food Service And WorldCuisine.
Serraon, C. (2009) Cultural Foods Around the World: Featuring InternationalRecipes
https://www.indianhealthyrecipes.com/chicken-biryani-recipe/#wprm-recipe-container-38860
https://www.yummy.ph/recipe/chicken-pyanggang-recipe
https://www.kawalingpinoy.com/lumpiang-ubod/
https://youtu.be/onJAay50c0w

https://www.google.com/search?q=kaamulan+festival&oq=Kaamulan+Festival&a
qs=chrome.0.0l8.1184j0j9&sourceid=chrome&ie=UTF-8

https://www.google.com/search?ei=rdVZX6afCYOl-
Qbpl7OACw&q=+Higalaay+Festival&oq=+Higalaay+Festival&gs_lcp=CgZwc3ktY