St.

Vincent Institute of Technology

 NATIVE DELICACIES FROM DIFFERENT REGIONS

NATIVE DELICACIES
- these are special kinds of food that are connected in some way to a certain area.

*Basic Ingredients in the Preparation of Native Delicacies*

1. Glutinous Rice- It is called glutinous (Latin: glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of
containing gluten (which it does not). While often called "sticky rice", it differs from non-glutinous strains of japonica
rice which also become sticky to some degree when cooked.
2. Corn- is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy
stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or
seeds, which are fruits.
3. Root crops- Root crops are underground plant parts eaten by humans as food. Although botany distinguishes true roots
from non-roots, the term "root vegetable" is applied to all these types in agricultural and culinary usage. Root crops are
generally storage organs, enlarged to store energy in the form of carbohydrates
4. Cassava- Cassava is a root vegetable. It is the underground part of the cassava shrub, which has the Latin name Manihot
esculenta. Like potatoes and yams, it is a tuber crop. Cassava roots have a similar shape to sweet potatoes.
5. Purple Yam- Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help
reduce your blood pressure and blood sugar levels. They are tasty and versatile with a vibrant color, making them an
exciting ingredient that can be used in a variety of sweet and savory dishes
6. Sweet Potato- The sweet potato is a large, sweet-tasting root of the morning glory family. (Regular potatoes belong to
the nightshade family). This is a very undemanding crop to grow; sweet potatoes are drought- and heat-tolerant and
have few pests or diseases. The sweet potato is also very nutritious and relatively low in calories. In addition, we think that
the sweet potatoes’ lush vines make a lovely ground cover for beds.
 Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Table sugar,
granulated sugar, or regular sugar, refers to sucrose, a disaccharide composed of glucose and fructose.
7. Milk & Butter
8. Eggs
8. Cheese--Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with
vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor.
9. Beans, nuts, seeds- these foods are all in the same family—they are all seeds. Beans are the seeds of legumes. Examples
include: peas, lentils, soybeans, and chickpeas. Nuts are the seeds of trees.

10. Coconut- Coconut is the fruit of the coconut palm (Cocos nucifera). It's used for its water, milk, oil, and tasty
meat. Coconuts have been grown in tropical regions for more than 4,500 years but recently increased in popularity for their
flavor, culinary uses, and potential health benefits
11. Fruits such as langka, banana (saba or lakatan)

*Some Regional Native Delicacies*

 Pastillas, also known as Pastillas de Leche or Pastiyema is a milk-based confectionery with origins in the town of
San Miguel in Bulacan, Philippines. From San Miguel, pastillas-making spread to other Philippine regions such as
the provinces of Cagayan and Masbate. 
 Moron Since it is a variety of suman, the moron is cooked with glutinous rice, coconut milk and sugar. The main
difference is that moron is gyrated with chocolate tablea (tablets) or mixed with cocoa powder while a regular
suman is not. It also has a hint of vanilla and is usually partnered with coffee or sikwate (a native Philippine
chocolate drink). With chocolate as its distinct ingredient, it is also called chocolate moron.

Bocarillo is a counterpart of the well known “bukayo”, a very sticky and chewy sweets made from strips
of mature coconuts and usually brown in color. Usually it is round shaped and sometimes flat circular shaped. The
bocarillo on the other hand is dry and crumbly and usually flat circular shaped and white in color. 
 Bibingka is a type of baked rice cake from Indonesia and Philippines. It is usually eaten for breakfast, especially
during the Christmas season. It is traditionally cooked in clay pots lined with leaves. It is a subtype of kakanin in
Philippine cuisine.
  Pilipit basically is a deep fried twisted pastry which is coated with sugar or syrup, it can be made with either
regular flour or rice flour. Two versions differ heavily on texture as the rice variant tends to be soft and sticky
while the flour usually is crunchy but can be stored longer.
 Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon,
particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked
glutinous rice mixed with coconut milk, muscovado sugar, and young coconut strips. 
 Bukayo is a sweet Filipino dessert / snack that originated from Lingayen, it is made by simmering coconut strips
in a mixture of coconut water and sugar until liquid is heavily reduced, mixture is then formed into balls or flat
circles and left to harden to a chewy consistency.
 Puto is a Filipino steamed rice cake delicacy normally eaten as snack. Puto is also, oftentimes, served to
accompany savory dishes like dinuguan (pork blood stew) or pancit (rice noodle). The traditional one is made
from rice, water, and sugar that is stone-grinded to make the batter or what we call 'galapong'.
 Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as
pecans, almonds, or peanuts, which are usually less than 1 cm thick. 
 Kalamay (also spelled Calamay, literally "sugar"), is a sticky sweet delicacy that is popular in many regions of the
Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with
margarine, peanut butter, or vanilla.
 Espasol or Baye-Baye is a cylinder-shaped Filipino rice cake originating from the province of Laguna. Basically,
it is made from rice flour cooked in coconut milk and sweetened coconut strips, then dusted with toasted rice flour.
That explains the appearance.
 Maja blanca is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, it is usually
served during fiestas and during the holidays, especially Christmas. 
 Broas are baked sweet crunchy cookies perfect for afternoon snacks. Broas, or ladyfingers, are called
savoiardi in Italian. They come from Savoy in Western Europe, 
 Otap (sometimes spelled utap) is an oval-shaped puff pastry cookie from the Philippines, especially common in
Cebu where it originated. It usually consists of a combination of flour, shortening, coconut, and sugar.
 Barquillo is a crispy rolled wafer pastry originating from Spain. It is made from basic cookie ingredients of flour,
sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone.
 DURIAN SWEETS

 Galapong is made from either regular rice (bigas), glutinous rice (malagkit) that is soaked for several hours then
ground

*Forms of Galapong*
1. Dough Type
- it is manipulated and mixed by hand
- it yields products like palitao

2. Batter Type
- it is a mixture of rice flour and liquid that can be poured
- it is either thick or thin
- it yields products like bibingka, puto, kutsinta, and maja blanca

 ACTIVITY 1:
TITLE: OUR NATIVE DELICACIES

A. Introduce the native delicacy in your PROVINCE. Describe its History and add TRIVIAS or
INFORMATIONS about it.

 ACTIVITY 2:
B. List down the steps and ingredients in cooking of your Province native delicacy.