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Kapampangan cuisine (Kapampangan:Lútûng Kapampángan) differed noticeably from other groups in the Philippines.[1][2] The Kapampangan kitchen is the biggest and most widely used room in the traditionalKapampangan household.[3]
When the Philippines was under Spanish rule, Spanish friars and sailors taught Kapampangans the basics of Spanish cooking.[4] The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon, Spanish friars and government officials were entertaining foreign guests at the expense of Kapampangan households. In the late 18th century, the Arnedo clan ofApalit were commissioned by the colonial government to entertain foreign dignitaries, including a Cambodian prince and a Russian archduke.[5] Kapampangans were given the task of creating the meals and menus that were served in the proclamation of theFirst Philippine Republic in Malolos, Bulacan.[6]
Some popular Kapampangan dishes includesisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, sipo egg, bringhi (paella), tabang talangka (crab meat), the "tocino" orpindang includingpindang damulag or carabao’s meat tocino and their native version of thelongganisa. A unique Kapampangan dish that is well enjoyed by other ethnic groups isnasing biringyi (chicken saffron rice). Sincenasing biringyi is so difficult to prepare, this unique Kapampangan dish can only be enjoyed duringfiestas inPampanga. It is comparable to Malaysiannasibiryani.[7]
Some unusual Kapampangan dishes includebalo balo orburung bulig (mudfish fermented in rice) fromCandaba,betute tugak (stuffed frogs) fromMexico (Pampanga) andMagalang,adobung kamaru (mole crickets sautéed in vinegar and garlic),calderetang barag (spicy monitor lizard stew),kubang asu (sweet and spicy dog stew) fromMacabebe, andtidtad itik (duck stewed in blood) fromMasantol.[8]
Other heritage dishes includetidtad (dinuguan, a stew of fresh pig's blood, cooked with pork and liver),begukan (ribs and liempo cooked in pork & shrimp paste),hornong pistu (baked pork meatloaf of chorizo, ham and cheese),[9]asadong dila (ox tongue with sauce and castañas) andkilayin (chopped liver and lungs).[10]
