Traditional Dishes and Festivals of Central Luzon, Philippines, Summaries of Cultural Geography

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GOOD

MORNING

TOURIST

6 MOST CENTRAL LUZON

DISHES

BELEKOY

Belekoy is a traditional Filipino dessert originating from Bulacan.

It's usually made with a combination of glutinous rice flour,

brown sugar, water, apple juice, vanilla, and toasted sesame

seeds. The rice flour is toasted with the sesame seeds until both

turn light brown.

Both are then transferred to a pot with boiling water, sugar,

apple juice, and vanilla. The mixture is cooled, cut into desired

shapes, and rolled over sesame seeds before it's enjoyed.

BISTEK TAGALOG 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 citrus juice (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's important 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.

KARE-KARE Kare-kare is a traditional Filipino stew consisting of meat such as tripe, pork leg, ox tail, goat or chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds. Shrimp paste ( bagoong ) is often served on the side in order to enhance 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 of the dish is derived from the Indian word curry , and that it was introduced to the Philippines by Indians from the Rizal province

SISIG

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

extra flavor. 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 to make sour.

AURORA

FELIPE FERNANDEZ

BATAAN

NUEVA ECIJA

Matapang na lider ng Himagsikang Filipino, si Mariano Llanera (Mar·yá·no Lya·né·ra) ay naging pinunò ng mga Katipunero sa Nueva Ecija at naglingkod na heneral sa ilalim ni Aguinaldo mulang Biyak-na-bato hanggang Digmaang Filipino-Amerikano. Naiiba ang kaniyang bandilang itim ang kulay at may nakahiyas na putîng bungo, magkakrus na buto, at titik na K. Ginugunita rin ang malikhaing taktika na ginamit niya sa paglusob sa garisong Espanyol sa San Isidro, Nueva Ecija noong sumiklab ang Himagsikang

PAMPANGA

BAYANING MARTIR

Carlos Romulo was born in

Camiling, Tarlac and studied at the Camiling

Central Elementary School during his basic

education.

Romulo became a professor of English at the

University of the Philippines in 1923.

Simultaneously, Romulo served as the

secretary to the

president of the Senate of the Philippines,

Manuel Quezon.

LOGO AND MAP OF REGION 3 CENTRA LUZON

PROVINCES AND CAPITAL

COMPONENT CITIES OF REGION 3

 (^) BALANGA CITY IN BATAAN  (^) PALAYAN CITY  (^) TARLAC IN TARLAC  (^) MALOLOS  (^) MEYCAUAYAN AND SAN JOSE DEL MONTE IN BULACAN  (^) CABANATUAN  (^) GAPAN  (^) MUNOS  (^) PALAYAN AND SAN JOSE IN NUEVA ECIJA  (^) ANGELES CITY  (^) MABALACAT AND SAN FERNANDO IN PAMPANGA  (^) OLONGAPO IN ZAMBALES