FAMOUS FOOD & DELICACIES

IN NCR REGION
 Kare-kare
Cooking Technique
Stewing

Cultural Influence
Kare-Kare's origins can be traced back to
the Philippines' Spanish colonial period,
during which the Spanish cocido and the
Unique Ingredient Indian curry likely influenced the dish.
Over time, Kare-Kare has evolved into the
Peanut Butter
distinct dish it is today, with each region
of the Philippines adding its unique spin
to the recipe
 Kare-kare
Ingredients
3 lbs oxtail cut in 2 inch slices you an also use tripe or
beef slices
1 piece small banana flower bud sliced
1 bundle pechay or bok choy
1 bundle string beans cut into 2 inch slices
4 pieces eggplants sliced
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1/2 cup toasted ground rice
1 tbsp garlic minced
1 piece onion chopped
salt and pepper
Kare-kare
 Walastik Pares
Cooking Technique
Boiling, Simmering

Cultural Influence
Unique Ingredients Walastik Pares is a version of Beef Pares
Cow Intestines created by Wilber Ramos made with a slightly
thick sauce and instead of just the usual beef
Cow Brain
cuts, beef innards are used such as brains,
Bull Testicles
intestines, bone marrow and tendons to name
some.
 Walastik Pares
Pares
300 g beef tendons, cut into small pieces
200 g beef intestines, thoroughly cleaned and cut into small
pieces
1 pc bulls’ testicles, cut into small pieces
1/2 cup soy sauce
4–6 tbsp brown sugar
Beef Stock 3 pcs star anise
2 pcs dried bay leaves
2 kg meaty beef leg bones
2 tbsp tapioca starch, mixed in 1/2 cup water
2 whole garlic, cut crosswise keep skin on
1 tsp ground black pepper
2 large white onions, quartered
1 red onion, minced
1 tbsp black peppercorns
8 cloves garlic, minced
2 tsp salt fish sauce
oil
fried garlic, to garnish
spring onions, to garnish
Walastik Pares
 Pancit Palabok
Cooking Technique
Stir Frying
Cultural Influence
The noodle might be from the Chinese,
but Pancit Malabon was a product of
Malaboñans' creativity. It started with
the families eating together, became a
family business until it became a
Unique Ingredients tradition. Pancit Malabon had spread
Smoked Fish Flakes even among the other towns, cities and
Chicharon the whole country.
 Pancit Palabok
Topping Ingredients
Ingredients 1 cup pork belly boiled and sliced thinly
500 grams rice noodles bihon into small pieces
Sauce Ingredients 4 ounces firm tofu fried and sliced into
2 tbsp cooking oil cubes
1/2 lb ground pork ½ cup tinapa flakes smoked fish
1 tbsp anatto powder ½ cup chicharon pounded
3 cups pork broth 2 hard boiled eggs sliced
1 piece shrimp bouillon ½ cup cooked shrimps boiled or steamed
6 tablespoons all-purpose flour 1/4 cup green onion or scallions finely
chopped
2 tbsp fish sauce
3 Tablespoons toasted garlic
1/2 tsp ground black pepper
2 lemons sliced (or 6 pieces calamansi)
Pancit Palabok
 Grilled Balut
Cooking Technique
Boiling/Grilling
Cultural Influence
It is a relatively cheap source of protein and
calcium. Balut was introduced to the
Philippines by the Chinese in 1565 or around
Unique Ingredient 1885 and since then, balut has been included
Fertilized Duck as a traditional part of the culture. Wherever
Egg/ Balut Filipinos migrated for work, a large market
for balut would develop.
Grilled Balut
Ingredients
Boiled Fertilized Duck Egg/ Balut
Chili Oil
Salt
Pepper
Grilled Balut
 Black Kutsinta
Cooking Technique
Steaming
Cultural Influence
Kutsinta or kuchinta or even brown rice cake is a type
of kakanin. Kakanin represents a lot of things, our
culture, our tradition, our way of life our cuisine,
Unique Ingredient whether it's your lola (grandmother) preparing them,
Blackstrap Molasses bought in a palenke (market), or bought from a
maglalako (hawker), every Filipino will definitely have
their experience with this humble rice cake
 Black Kutsinta
Black Kutsinta Ingredients
1/4 Cup glutinous rice flour
3/4 Cup all-purpose flour
1/2 Cup sugar
1/4 teaspoon Salt
/12 teaspoon Baking soda
1 1/4 cups water
2 tablespoons molasses
Oil as needed, for greasing
freshly grated coconut (niyog) to serve
Black Kutsinta
 Beef Mechado
Cooking Technique
Stew

Cultural Influence
Mechado is a braised beef dish originating from the
Philippines inspired by culinary methods of Spain, of
which it was a former colony. Soy sauce and calamansi
fruits are key ingredients to the braising liquid.
 Beef Mechado
Ingredients
3 cloves garlic crushed
1 piece large onion sliced
2 lbs beef chuck cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato sliced
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pieces bay leaves laurel
salt to taste
Beef Mechado
 Adobo
Cooking Technique
Stew

Cultural Influence
Adobo is a beloved and iconic dish in Philippine cuisine, and
its history spans centuries. The exact origin country of
adobo remains a topic of debate, but it is believed to have
originated long before the Spanish colonial period in the
Philippines.
 Adobo
Ingredients
2 lbs chicken
3 pieces dried bay leaves
6 tablespoons soy sauce
4 tablespoons white vinegar
5 cloves garlic
1 1/2 cups water
3 tablespoons cooking oil
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon whole peppercorn
Adobo
 Putong Polo
Cooking Technique
Steaming

Cultural Influence
Putong Polo," a popular Filipino delicacy, originated from
Valenzuela, formerly known as Polo town in the 1920s. This local
rice cake was a recipient of the Manuel Quezon Presidential
Award as a native delicacy known for its exotic taste and long
shelf life at the Manila Carnival in 1931.
Putong Polo
Ingredients
Pure premium rice
Brown or white sugar
Baking powder
Butter
Egg
Putong Polo
 THE END
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