Top 10 Food Delicacies in CALABARZON (Region 4-A)
It is relatively easy to have a dining experience while one travels around and have a taste of any of the top 10 Food Delicacies in CALABARZON (Region 4-A). The region can be considered a haven for people in search of comfort and satisfying foods. Many have attested that some are awesome dishes that are not only delicious but also have a rich cultural history. So, let's get together and embark on a journey through this part of the Philippines’ culinary landscape, trying out these dishes and maybe even cooking up a few ourselves.
You'll be amazed at the variety and depth of flavors this region has to offer. Perhaps you can start planning your travel itinerary based on your tummy and taste buds.
Batangas Lomi
Batangas Lomi is a thick and hearty noodle soup made with fresh egg noodles, pork, chicken, liver, shrimp, and an assortment of vegetables. It is a popular comfort food in the Batangas province of the Calabarzon region. Just by looking at a serving of lomi would make you feel like you’re already full. So better prepare with an empty stomach when you go to Batangas for its lomi.
Blanch fresh egg noodles and set aside.
Sauté garlic and onions in oil.
Add pork, chicken, and liver, and cook until browned.
Add shrimp and vegetables, and cook for a few minutes.
Pour in chicken or pork broth, and bring to a boil.
Add the blanched noodles and thicken the soup with a cornstarch slurry.
Garnish with crushed chicharon, boiled eggs, and chopped spring onions before serving.
Quezon Pancit Habhab
Pancit Habhab, also known as Pancit Lucban, is a noodle dish made with miki noodles (thick, flour-based noodles), sautéed with pork, shrimp, and vegetables. It is a specialty of Lucban, Quezon.
Sauté garlic, onions, and annatto oil in a pan.
Add sliced pork and shrimp, and cook until done.
Add vegetables like carrots, cabbage, and green beans, and cook until tender.
Add miki noodles, soy sauce, and broth, and mix well.
Cook until the noodles are tender and have absorbed the flavors.
Serve with a side of vinegar for dipping.
Rizal's Sinigang na Kanduli sa Miso
This sinigang dish features kanduli (catfish) cooked in a sour tamarind broth with miso paste, tomatoes, and vegetables. It is a popular dish in the province of Rizal.
Sauté garlic, onions, and tomatoes in oil.
Add miso paste and cook for a few minutes.
Pour in tamarind broth and bring to a boil.
Add kanduli (catfish) and cook until done.
Add vegetables like okra, kangkong (water spinach), and radish, and cook until tender.
Season with fish sauce and freshly ground pepper to taste.
Serve hot with rice.
Cavite's Bacalao
Bacalao is a salted cod dish that originated in Spain and Portugal. In Cavite, it has been adapted to include local ingredients such as tomatoes, bell peppers, and olives.
Soak salted cod in water for 24 hours, changing the water periodically to remove excess salt.
Sauté garlic, onions, and tomatoes in oil.
Add the soaked and drained cod, bell peppers, and olives, and cook for a few minutes.
Pour in tomato sauce and white wine (optional), and simmer until the flavors meld.
Serve with rice or crusty bread.
Laguna's Kesong Puti
Kesong Puti is a soft, fresh, and unripened white cheese made from carabao's milk. It is a specialty of the province of Laguna and is often enjoyed as a breakfast item, paired with pandesal (Filipino bread roll) or rice.
Heat carabao's milk to about 100°F (38°C) in a large pot.
Add vinegar or rennet to the milk, and stir gently until curds start to form.
Let the mixture sit for about15-30 minutes until the curds have fully separated from the whey.
Using a cheesecloth, strain the curds and gently squeeze out excess whey.
Shape the curds into small rounds or desired shapes.
Place the shaped kesong puti on a tray or plate lined with a clean cloth, and allow it to set for a few hours in the refrigerator.
Serve with pandesal or rice, or use it as an ingredient in various dishes.
Batangas Bulalo
Similar to the Bulalo from Central Luzon, this version from Batangas features beef shank and marrow bones simmered for hours to create a rich and flavorful broth, served with corn and leafy vegetables.
Boil beef shanks and marrow bones in a large pot of water.
Skim off scum and fat, and continue boiling until the meat is tender.
Add whole peppercorns, onions, and fish sauce.
Add corn, cabbage, and other vegetables of your choice.
Simmer until vegetables are cooked.
Serve hot with rice.
Quezon's Kiping
Kiping is a colorful, wafer-thin, and translucent rice cracker made from ground glutinous rice. It is deep-fried and typically served with a sweet sauce during the Pahiyas Festival in Lucban, Quezon.
Mix ground glutinous rice, water, and food coloring to form a smooth batter.
Pour the batter onto greased banana leaves and spread evenly to form a thin layer.
Allow the batter to dry under the sun for a few hours.
Carefully remove the dried kiping from the banana leaves.
Deep-fry the kiping in hot oil until it puffs up and becomes crispy.
Serve with a sweet sauce made from sugar, water, and cornstarch.
Batangas’ Adobong Dilaw
Adobong Dilaw, also known as Yellow Adobo, is a variation of the classic Filipino adobo that uses turmeric for a distinct yellow color and flavor. This dish is popular in the province of Batangas.
Sauté garlic, onions, and turmeric in oil.
Add chicken or pork, and cook until browned.
Add soy sauce, vinegar, and water, and bring to a boil.
Lower the heat, and simmer until the meat is tender and the sauce has thickened.
Serve with rice.
Rizal's Tinolang Manok
Tinolang Manok is a Filipino chicken soup made with chicken pieces, green papaya, and moringa (malunggay) leaves, cooked in a ginger-flavored broth. The dish is mentioned in Jose Rizal’s novel and thus this version was named after him.
Sauté garlic, onions, and ginger in oil.
Add chicken pieces and cook until lightly browned.
Pour in water or chicken broth, and bring to a boil.
Add green papaya and cook until tender.
Add moringa leaves and cook for a few more minutes.
Season with fish sauce and freshly ground pepper to taste.
Serve hot with rice.
Laguna's Buko Pie
Buko Pie is a popular Filipino dessert made from young coconut meat (buko) encased in a flaky pie crust. It is a specialty of the province of Laguna, but there are so many versions of this pie even in Laguna. Perhaps it is a good excuse to visit the province and be the judge which one is the best?
Prepare a pie crust using flour, butter, and water.
In a saucepan, combine young coconut meat, sugar, cornstarch, andcoconut water or milk.
Cook the mixture over medium heat until it thickens, then set aside to cool.
Roll out the pie crust and line a greased pie dish with one layer.
Pour the cooled coconut filling into the crust.
Cover the filling with another layer of pie crust and seal the edges.
Bake in a preheated oven until the crust is golden brown and the filling is set.
Allow the pie to cool before slicing and serving.
The next time you visit any of the provinces in this region, be sure to have a taste of at least the top 10 Food delicacies in CALABARZON (Region 4-A). Look for the oldest restaurant that serves the traditional foods. Visit the markets or stop by a pasalubong center. As many of the calabarzon cuisines are considered as comfort food, get your tummy ready for your culinary travel to the region.
