The holiday is around the corner, do you have your list of dishes to cook on Christmas eve? Why don’t you try these famous dishes from Bulacan as your recipe? Here are the Top Bulacan Foods that you should try in the comfort of your kitchen or when you spend your holiday in one of the famous lands of central Luzon.
Bulacan is famous for its historical places and churches. This is where the elite and priests lived during the Spanish era and many historical stories happened in this province. Hence, many cuisines from our colonizer are adapted and influence the taste of Bulakenyo.
If you’re planning to have a vacation to the famous province of central Luzon, be sure to find a perfect spot for you to eat their delicious heritage cuisines.
Most of these foods are influenced by Spanish and Chinese cuisines passed on through different generations. The main ingredients are based on the livelihood of the local people. Some dishes might make you cringe, some will make your mouth watery, and some will surprise you with their popularity and history.
Here is the list of the Top Bulacan Food that you should try when you visit the province:
- Nilagang Pasko
- Pancit Alanganin
- Chicken Pakam
- Pinaupong Manok
- Lengua Asado
- Alimango sa Misua
- Totsong Bangus
- Hamonadong Sugpo
- Lapu-Lapu De La Reyna
- Bringheng Bulakan
- Pastel De Frayle
Image Source: Mama’s Guide
If you want a soup dish that you can pair with rice, you should try this Serkele from Bulacan.
People often mistook this for the famous Dinuguan, because of its color and almost the same ingredients, but it is not. Unlike Dinuguan, Serkele’s main ingredient is beef innards and they’re using beef blood and stock for the soup. While Dinuguan is more on pork. It is more likely a combination of Goto and Dinuguan. Perfect in pairing with puto or rice. This dish is said to be inherited from a family recipe in Bulacan.
If Serkele makes your mouth watery, be sure to try this when you visit the town or if you have the talent for cooking, you should try following this recipe:
In a large pot, saute garlic and onion then add the beef meat and a cup of water. After a few minutes, add fish sauce, and pepper and let it boil for around 30 mins.
Add vinegar and beef blood, and mix it immediately.
Let it boil and cook then add green chili pepper. Wait until the beef is already tender.
Serve and enjoy Serkele!
Image Source: Yummy PH
Christmas is around the corner. Thinking about what to do with the leftovers after the celebration? You may want to learn this recipe from Bulacan and know what to do next.
Nilagang Pasko is a combination of all the leftovers, hence, the reason why it has 3 types of meat; pork, chicken, and beef. Like the traditional way of cooking Nilaga, it has pechay, potato, cabbage, and other ingredients are just the same. But it will take lots of time in preparing and pressuring the meat to be tender and juicy.
This recipe is a family inheritance and starts its origin back when Spaniards colonized our country. The generation has passed and this dish becomes a famous dish to cook after Christmas or any celebrations in Bulacan and other provinces.
Image Source: Adlcrzn
This next dish originated in the province of Bocaue. If you are a pasta lover, you should try Pancit Alanganin.
They called it Pancit Alanganin because this is not an ordinary pancit as they use milk in cooking this dish. You may first be confused if it’s the famous sopas, because of the inclusion of milk in it or the famous pancit guisado. But this pancit is said to be “Alanganin” because it is between the two famous cuisines. They’re also adding Patola and Sayote to their ingredients to make it more tasteful. Because of its mouthwatering taste and unique way of cooking a pancit, many locals around Luzon are dying to try this famous dish from Bulacan. Many local TV programs feature this food and promote it on national airwaves.
You can check videos online to know the recipe for this famous pancit from Bocaue, or if you pass by the town, be sure to have a taste of it!
Image Source: Yummy PH
If you love dishes such as the traditional and famous Adobo, Chicken Pakam can be perfectly made to your taste!
Chicken Pakam is the usual recipe they cook when there are leftovers from Adobo. A Youtuber, Bulakenya, shared that whenever they have leftovers from Adobo from last night’s dinner, her Mother used to cook Chicken Pakam in the morning for lunch. And many other families in Bulacan do this tradition to not waste any food leftovers.
The first thing you need to do in cooking this delicious dish is to cook white adobo, meaning there’s no soy sauce in it, only vinegar and salt and the usual way of cooking adobo. To make it more on its own, they are adding tomatoes and ginger to it. The aromatic flavor it brings will make your stomach crave more!
Image Source: Kawaling Pinoy
One of the livelihoods of the people in Bulacan is having a poultry farm or livestock. The reason why this next dish is another Chicken dish that you should try!
Pinaupong Manok sa Asin or in English, Chicken seating in salt, is a famous traditional chicken recipe from the well-known province of central Luzon. Locals usually serve this dish when there are important celebrations or fiesta in the town. In a pot or the traditional palayok, put a lot of salt and top it with banana leaves. Put the whole chicken on top of it, and put a stainless can to make sure that the chicken is seated inside the pot. The salt brings out the natural juice of the Chicken until it is steamed in its chicken stock. Steam until the chicken is cooked. The automatic flavor and taste of this Pinaupong Manok will surely stay in your mouth.
If you’re looking for a dish to cook this Christmas eve or in the upcoming New Year, you may want to try this Pinaupong Manok in your home. Or find a restaurant in Bulacan that serves this famous chicken cuisine.
Image Source: CookEatShare Blog
If you’ll notice, Bulakenyo loves to level up every Filipino food and make its version of it. Lengua Asado is just like that!
Lengua is a Latin word that means tongue. In this Asado recipe, the main ingredient is the tongue of beef or carabao. It takes a lot of time in steaming a Lengua to make the meat tender. They said that you need to cook it in a pressure cooker for almost 6 hours. The procedure of cooking an Asado is the same as how this Lengua Asado cooks. The deliciousness of this Bulacan dish is something that many locals will love. It is also featured on Television which makes it more famous, not just in the province where it originated, but in many places in the Philippines as well.
Alimango sa Misua
Image Source: Panlasang Pinoy
Aside from livestock, Bulacan is also rich in different seafood dishes that they’re proudly served on different occasions, one of those is Alimango sa Misua or in English, Crab with Misua.
It is a soup dish that is featured in many local food blogs online because of its delicious taste. Misua is a Chinese vermicelli noodle that is usually used in many Chinese soup dishes. Because of the influence of the Chinese people back in the day, Misua became part of our culture that paired with different meat or kinds of seafood.
You can find it in many local restaurants in Bulacan or you can find lots of cooking tutorials online to know how to cook this Alimango sa Misua.
Image Source: Ang Sarap
Back in the day, many Chinese lived in Bulacan and influenced its people. One of the inherited dishes that they bring into this town is Totsong Bangus.
Totsong came from the Chinese word To Hay Cho, which means cooked in soy sauce and salt. In cooking this dish the first thing you need to do is to prepare the Tahure, a Chinese fermented bean curd. It is a mix of mashed tofu, soy sauce, vinegar, and salt. They said that many Chinese recipes used Tahure as their paste.
In a pan, fry the Bangus or Milkfish first. After frying, take aside the fried Bangus and start preparing the sauce. First, saute the chopped onion, garlic, ginger, and tomatoes. Stir until it is cooked, then add black beans. After that, put Tahure paste, don’t mix it for a minute, and let it steam. Lastly, add the fried milkfish and serve.
The fish recipe that you will enjoy and become one of your favorites!
Image Source: Flickr
From the rich history of Bulacan comes this heritage food, Hamonadong Sugpo.
When Spaniards ruled the Philippines many years ago, this is one of the dishes they served to the higher priest of the town and to Illustrados, the middle-class Filipinos who studied in Europe. During those times you can’t have the taste of it if you’re not on their level. Usually, it is served only when there are important celebrations that need to be celebrated.
Through generations, this recipe passed on and become the heritage food of Bulacan. Sugpo means Shrimp and Hamonado is a Filipino dish that means meat marinated and cooked in a sweet pineapple sauce
Marinate the shrimp in salt, pepper, and pineapple juice for around 30 minutes.
In a frying pan, put butter and garlic. After, add the marinated shrimp and pineapple chunks. Cook for around 5 minutes until the color of the shrimp turns orange. Then take a side.
In a pan, cook the Hamonado sauce. Put sugar, star anise, and pineapple juice. Let it simmer for at least 5 minutes or until it becomes caramelized.
When the Hamonado sauce is cooked, add the cooked shrimp and mix them. And it is ready to serve.
Christmas is coming and this food is perfect for that celebration! Visit Bulacan to taste this delicious Hamonadong Sugpo or follow this recipe in the comfort of your kitchen.
Lapu-lapu De la Reyna
Image Source: Ang Sarap
Another Fish dish is Lapu-Lapu De la Reyna which is said to originate in the town of Malolos, Bulacan. It is a steamed Lapu-Lapu that is coated with mayonnaise and other vegetable dressing such as carrots, red onion, pickled, and many others. It is famously served during important occasions like Christmas, Fiestas, and New Year back in the ’90s.
Today, this recipe is slowly losing its popularity and only a few families know the recipe and cook it during celebrations. But you can still find and be able to taste this heritage food of Malolos at some of the traditional restaurants in the province. Be sure to have a taste of it and enjoy it when you visit the place.
Image Source: Home Foodie
If you love eating Paella, Bringheng Bulakan will suit your taste! A combination of all your favorites in one pot!
Bringhe is a Filipino version of Paella. It is composed of glutinous rice that is steamed in coconut milk. The ingredients are almost the same as the original version of Paella. Potatoes, green peas, bell pepper, and other ingredients.
They said that Bringheng Bulakan originated in Pampanga, the neighboring town of Bulacan and also part of central Luzon. But because many locals also cooked this in every celebration and fiesta they also owned it and included it in their heritage.
Pastel de Frayle
Image Source: Nessie
And lastly, the dish that is said to be the favorite of Marcelo H. del Pilar and named next to Frayle (priest) is the Pastel de Frayle of Malolos Bulacan.
Like any other Bulacan dish, this is their version of the famous Pastel. The ingredients are chicken meat, mushroom, carrots, and potatoes. But unlike the ordinary way of serving this dish, Pastel de Frayle is served with pie crust on top of the serving bowl. The taste is creamy and cheesy like the original Pastel.
When you visit the town, be sure to find a place that serves this food because this will surely make your mouth watery and make you crave more!
If you’re searching for a restaurant that serves this heritage Bulacan recipe, visit the famous Illustrado Restaurant in Malolos. Aside from its traditional and heritage interiors, they’re serving different Bulacan dishes that you will surely love! Let’s visit the past and taste the delicious cuisine of our history.