Bulacan Cuisine

Place - Geographical Location

The Province of Bulacan may very well be considered as one of the few provinces in the Philippines that greatly benefit from its geographic location. The province boasts of its strategic location, which is equidistant with the northern and southern parts of Luzon. At the same time, it is proximate and accessible to the National Capital Region (NCR) or Metro Manila where most of development impulses originate. Bulacan is one of the seven provinces comprising the Central Luzon Region. It is bounded by the provinces of Aurora and Quezon on the east, Nueva Ecija on the north, Pampanga on the west and Rizal on the southeast and Manila Bay on the southwest.

Place - Source of Livelihood

Bulacan is next door to Metro Manila and is a natural catch basin for spill over development. Apart from its proximity to the national capital region, the province also boasts of a very rich agricultural soil that has sustained food production throughout the years. Bulacan’s farmlands produce rice, sugar, corn and fruits such as mangoes; as well as poultry and livestock.

Place - Festivals

Halamanan Festival

The celebration stages the festival of dishes using chicharon as one of the main ingredients.

Bulacan is well known for its sweets like pastillas de leche, this is a big influence in Philippine cuisine, because most of our dishes have a hint of sweetness in them.

Cuisine - Indigenous Ingredients

Uvaria Rufa

Used for : Fruits are edible; Rattan substitute in making furnitures and handicrafts; Firewood

Musa Balbisiana

Used for : Fruits are edible but seedy; Inflorescence, otherwise known as the Banana heart, is cooked as vegetable and usually with fish; Leaves used for wrapping sweetmeats, desserts and other food items; Animal fodder

Olax Imbricata

Used for : Leafy shoots and young leaves are eaten as salad or cooked as vegetable; Ripe fruits are edible; Seeds are roasted and eaten

Cuisine - Known for what Food ?

The Halamanan Festival is celebrated in Guiguinto , Bulacan every 23rd of January to celerate their love of plants, flowers and trees, which provide them a means of livelihood.

Chicharon Festival

Cuisine - Influence

Sources

http://www.ivanhenares.com/

http://artofbackpacking.com/ http://www.tourism.gov.ph/ http://en.wikipilipinas.org/

http://www.wikipedia.org/

http://www.balinghasai-farms.info/

BULACAN CUISINE

End of Presentation

Thanks for Listening

11.) PLARIDEL - ISAW

Famous for their purong chicharon.

Famous for their isaw manok or grilled chicken intestines.

12. STA. MARIA - CHICHARON

a bibingka with ham. But the bibingka itself (which also had salted egg and cheese) is “malinamnam” and puffy.

10. SAN ILDEFONSO - BIBINGKA

8. BALIUAG - LA FAMILIA

Sweets heaven! Pastillas (of different flavors), yema, tarts, krinkles, lengua de gato, and much much more. All made with carabao milk. The Sevilla family has been in the business for over 45 years and has expanded by having branches in Metro Manila.

7. PULILAN - BULALO REPUBLIC

Known for desserts like mais con yelo, saging con yelo and buko pandan.

Known for their specialty bulalo that can even broke your diet.

9. SAN MIGUEL - SEVILLA SWEETS

Known for their Seafood Special dish.

Combination of shrimp, squid, mussels, crabs, and fish that were well-cooked in coconut milk.

6. HAGONOY - MINIA'S

When you say Paombong, there’s one specialty that easily comes to mind : sukang sasa, or more popularly known as - hold your breath - Sukang Paombong. Since it’s pure vinegar, the sour taste is more intense. And it’s pearl white in color.

5. PAOMBONG - SUKANG SASA

4. MALOLOS - CITANG'S

3. GUIGUINTO - EUROBAKE

Famous for its LTB (lugaw and tokwa’t baboy

Eurobake. It’s the house that inipit built. the best inipit in the Philippines. It’s sweet, with texture like well-made mamon, and delicious enough to make you want more.

2.MEYCAUAYAN - FRANCIA'S

Francia’s is known for their puto with toppings (yummy cheese and even yummier salted egg) and puto pao

Rosalie’s has been a one-stop kakanin shop for motorists. Established 11 years ago by the Sarmiento family, they have different kinds of suman, biko, sapin-sapin, ube, and what-have-you’s, but the suman pinipig is their best-seller. 

1. MARILAO - ROSALIE'S