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Pancit Palabok is a typical Filipino dish that can be eaten at almost any time of the day, such as rice.

The sauce is richly flavored with shrimp, colored with the deep orange hue of achuete (annatto), topped with fried bean curd cubes (tofu), shrimp meat, Tinapa (smoked) flakes, chicharron (pork nibbling bacon) and finally topped with hard-cooked slices egg and chopped green onions.

This dish is particularly suitable for Christmas, these extra-special noodles deserve a place of honor in Filipino cuisine and are very popular at most family reunion parties.
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A specialty of Pampanga province, this rich beef stew has potatoes, green peas, carrot, and bell pepper simmered in a flavorful tomato sauce. The sauce-thickening agent is a liver paste that adds a distinctive flavor to the dish. This stew is traditionally made with goat meat and served during fiesta time when a whole goat is slaughtered to feed a large number of people. It is equally delicious prepared with lamb, pork, or chicken. Whichever meat you choose, this makes a great one-pot meal.

Regional gerechten en hun identiteit

Zoals al eerder verteld in mijn vorige artikel is de Filipijnen opgedeeld in verschillende regio’s met ieder zijn eigen identiteit. De inwoners van de regio’s zijn allemaal trost op hun eigen identiteit en willen deze dan ook van generatie op generatie laten overgaan. De Filipijnse keuken wordt heel erg beïnvloed per regio door de beschikbare grondstoffen. Zo is er op de ruim 7000 eilanden wel in elke regio een eigen benadering te vinden van een receptuur.

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