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Nathaniel'S

Posted by balenpampanga on Thursday, April 28, 2011, In : Pamangan Kapampangan 

 Being a fan of sisig since college I wanted to get a taste from the origin of sisig at the culinary heart of Central Luzon.  Our first stop in the mini food tour was NathanielS Restaurant at the San Fernando intersection.

Ingredients for a tasty halo-halo at NathanielS

We ordered palabok, siomai, siopao, lumpia, halo-halo, and buko pandan juice.  Goldilocks would be put to shame at how tasty and refreshing these were!

First off was the palabok.  A favorite afternoon snack among Filipinos, the palabok is composed of softenedbihon noodles wit...


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Lumanog Guitar

Posted by balenpampanga on Sunday, April 3, 2011, In : Kantang Kapampangan 

The Lumanog name is synonymous with Philippine made acoustic guitars. As far as I can remember, when someone in the family wanted an acoustic guitar the reply is always to “get a Lumanog” coz “it’s the best”.

And since the family hails from Pampanga, everyone knows where the best of the best Lumanog guitars can be found – at the hub of guitar and music instrument shops all bearing the name Lumanog in San Anton, Guagua, Pampanga.


Authentic Lumanog acoustic guitars at ROMY LUMANOG gui...


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The Town of Mexico, Pampanga

Posted by balenpampanga on Monday, March 28, 2011, In : Pampanga 
The Town of Mexico, Pampanga
by Alejandro S. Camiling, CPA with Teresita Z. Camiling, BSE, MA


 

The town of Masicu which might have derived its name from an exotic fruit tree called Sicu or Chico or as other historians wrote that it was named so because of the great abundance of water within the settlement, is situated on the eastern side of the capital town of San Fernando. Masicu used to include in its geographical jurisdiction some areas of San Fernando and Angeles before these metropolitan a...


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Pochero

Posted by balenpampanga on Tuesday, March 22, 2011, In : Pamangan Kapampangan 

Pochero is a traditional Spanish dish that has been adapted by Filipinos and is usually served to guests on special occasions. A true blue pochero has about a million ingredients and take a few hours to simmer. Here is my simple but equally sumptuous version:


Beef Pochero

Ingredients:

2-3 large beef shanks
1 kilo beef pochero cut (you can use beef ribs)
1-2 chorizo de bilbao, sliced
1 can garbanzo beans, skins removed
1 large onion, chopped
1 head garlic, chopped
3 tomatoes, chopped
Olive oil
1 pack tom...


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LA Bakeshop’s Famous Cheesebread

Posted by balenpampanga on Tuesday, March 22, 2011, In : Pamangan Kapampangan 

After NathanielS Restaurant we went to the city center where the public market, cathedral, and government offices are located.  The City of San Fernando is the cultural center of Region III (Central Luzon).

Changing times for San Fernando

San Fernando City Hall

A sign board in San Fernando, Pampanga

Metropolitan Cathedral of San Fernando, Pampanga

Our food stop at the city center would be LA Bakeshop which is located in the public market (palengke).  Dubbed “Home of the Original Cheesebread” the bakeshop kind of blends in with the neighboring stalls so you’ll have to look closely.

LA Bakeshop is the Home of the Original Cheesebread

Now, onto the cheesebread!

Fresh Hot Cheesebread at the LA Bakeshop

Fresh and Hot Cheesebread

Cheesebread (Php 3.00 ...


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Halo-Halo

Posted by balenpampanga on Sunday, March 20, 2011, In : Pamangan Kapampangan 

Halo-Halo

Summer is fast approaching and the best way to beat the heat is to eat Halo-Halo.

Halo-halo (Mix in English) is a popular Filipino cold dessert that is a mixture of shaved ice and milk to which are added various fruits and boiled beans, and served in a tall glass or a bowl.

Ingredients:

* Evaporated Milk

* Sugar

* Banana - Saba (Caramelized)

* Palm fruit or Kaong

* Coconut sport or Macapuno

* Jackfruit or Langka

* Kidney Beans - Boiled and caramelized

* Sago - Caramelized

* Nata de coco

* Purple...


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Sisig, the ultimate pulutan

Posted by balenpampanga on Saturday, March 19, 2011, In : Pamangan Kapampangan 

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.


 

Different orders of sisig come in pork,...


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A province of the Philippines located in the Central Luzon region.

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