What is Kapampangan Cuisine?

If you want to know more about the real Kapampangan cuisine, visit the Museo ning Angeles' Culinarium

 

The Culinarium at the Museo ning Angeles displays photos of Kapampangan cuisine. During Kapampangan tours, cooking demos are presented and the tasty Pampango dishes and snacks - tibok-tibok, tarts, halo-halo - are served to the guests. 

Sisig" means "to snack on something sour." Do you know that the original sisig is actually made from vegetables?  The present sisig actually originated at Angeles City when the Americans were occupying Clarkfield Airbase. Aling Lucing is known to have started the popular sisig with oxbrain. The sisig is now a popular appetizer for beer drinkers.  Variations of the sisig have evolved - with mayonaise (yaks), with chicharon, lechon, bangus, chicken etc. - but no recipe can match the original Pampango sisig.

We tasted the Aling Lucing's sisig at the Nepo Mall. Half order is P75.00.





Various regions have their own version of the sinigang.
In Pampanga, we call it "Bulanglang."



"Buru", "Balobalo" or fermented rice is a partner for the crispy or grilled hito or tilapia and vegies like the mustasa, okra and eggplant. The crispy chicharon also taste good when dipped in buru.

Frogs are usually harvested from the rice fields. Want to taste a frog? In Pampanga, the frog is a delicacy. Frogs are clean and taste like chicken.

Batute or Frog Cuisine - it can be stuffed or simply fried or grilled! I dare you to try this and you will crave for more.

Mole crikets or "kamaru" feed on the roots of the rice plant. Adobong kamru is one Pampango exotic dish. When you eat this dish, you will taste the sour flavor and feel the crunch as you bite the crickets. YUMMY!