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This is some of the most exotic Filipino food in Pampanga. Today we're in San Fernando, Pampanga, on a mission to try some of the most extreme Filipino food in the country. Just like normal chicken. Maybe better. We'll try a dish that divides Filipinos. Some people love it, and some can't stand it. If you are not prepared for that flavor, it will totally catch you off guard. And we'll eat some of the most nerve-wracking dishes. Even I wasn't sure if I could handle. It's a lot in your mouth at once. Then later on, we'll meet the guardian of Kapampangan cuisine. But first, something a little less extreme, but very local.
A three generation bake shop making 8,000 cheese breads a day. Good morning. It's pretty rainy and drizzly this morning, but this is day two and we're actually going to be eating our way through San Fernando, which is the capital of Pampanga. Chez. good morning. Good morning, Mark. Yes. Welcome to the capital of Pampanga. This is your hometown in Pampanga. Born and raised in San Fernando, Pampanga. My hometown. Very cool. So I, I would like to invite you to have breakfast on a bakery. Hi, hello. Good morning. Hi. Nice to meet you.
I'm Leila. Thank you. Nice to meet you. And this is your place? Yeah. Yes. Oh, okay. The bakery is for my grandmother. Third generation. okay. Oohh. Third generation bakery? Yeah. And our best seller for the noodles is the palabok. It has a secret ingredient. Okay. You try to guess it, later. Okay. When we taste it. Let's see if you can guess it. Okay. Dough goes in. It's huge. As soon as that dough is ready, they just spring into action, like slicing it into long strips. And then there's this really unique technique of just kind of like pinching.
the edges and then rolling it out. So this is going to be the topping for the dough. As soon as that dough is finished kneading, it's going to go out onto the countertop and this is going to be the topping. The next process is totally unexpected. He slices up that dough into the little pieces. Then they drop into a bucket of water and they really like kind of loosen them up so they're all individual. Then they go directly into that loose mixture, the topping mixture, and get fully coated. So, the entire topping is stuck to every edge, every. piece of the dough, and then it moves on to the tray to be baked.
I love it. Oh, fresh out of the oven. So we saw the process of it being made. Now this is the final product right out of the oven. The heat is radiating off of it. It's so pretty to look at. I cannot wait to try it. Breakfast in. San Fernando. We have dinuguan also. Yeah. This is surprising. The is the Pampangga version of dinuguan we call it tidtad. Okay. That's the Kapampangan word for the dinuguan.
Okay. Look's like a. There's a difference, though. It's uh, soupy. Yeah, yeah. It's more. liquidy than. than I previously had. Okay. A lot of sauce, yeah, yeah, yeah. And then also, you eat that with the bread too, right? Because this is a bakery. This one. Okay. Specifically, you should try pan de limon and then the dinuguan. For cheese bread should be the palabok. If you're familiar with pandecito, this is the smaller version.
Oh, okay. And the dinuguan. So this is the dinuguan. It's like a pork blood stew, but eaten with rice. and all that. Looks like all the organs and everything is in here. Oh. Yeah. Scoop it up. Let it absorb into that bread. Right. Here we go. Mm. Oh, wow. Oh, that is wonderful. Oh, the richness of the curdled pork blood, and then, like, the acidity. I don't know if it's vinegar? Yeah, it's vinegar. Okay. There's just this good. richness from the pork blood contrasted with the acidity of the vinegar.
All absorbed into that bread. And, of course, this is the star of this. bakery, the cheese bread. Yes. Because this is the. home of the original cheese bread. That's amazing. original cheese bread. The bakers of the Let's try it first on its own. Oohh! So it's really. Oh, you feel how light it is, how fluffy it is. But that topping is just, like, caramelized on top. Mmm. Oh, yeah. It's so pillowy. Then it's sweet. Very soft. Has that milky aroma to it. And only a few bites. It's okay. It's very soft.
Yeah, it just goes down. Okay, so the next dish we have is the palabok, which is a famous Filipino noodle dish. Yeah. You know, it's palabok when it has a signature bright orange sauce. There's a difference, though. I know there's. Right. You can the. you can guess what that ingredient. Oh, yeah. She said there's a secret. Oh, yeah. A secret in the recipe. Okay, let's move into the palabok. Yeah. If you can trace what's that, then it's no longer a secret.
Okay. But looks like it's full flavor, full color. The chicharron, the pork on top, and that yellow color. Okay. Oh, wow. That. The sauce is so rich. What is that secret sauce? It's kind of creamy. It does taste like coconut milk. Yeah! Yes, that's the secret?! Yeah, I knew! Yeah, yeah, yeah. Not a secret anymore! But that's not the very secret. Let's pretend you didn't hear that.
Okay, let's. Let's edit that out of the video. Actually, I've had some other versions of Palabok, and this one, you can distinctly taste the flavor of the coconut milk. Usually you taste the distinct flavor of the. like the shrimp. Yeah. Shrimp paste or shrimp. Some versions just have the tinapa or the fish. Okay. Um. some. And this one. I mean, this one you taste. I must say, the squid. The shrimp. Yeah, yeah. Sliced squid and the tinapa.
Man. Oh, man. This palabok is on another level. That uh, coconut milk is the game changer for this palabok. It is. I'm gonna squeeze on the calamansi, give it a little more acidity. And then again, I think you can even do a little bit of a combo bite where you take some of the. palabok onto the cheese bread. Do people do that? I'll do that too, the first time I will do that. Oh, okay. It's a natural combination.
Oh, that works extremely well. So many flavors going on in your mouth all at the same time. I'll do that from now on. I think it works. Oh, yeah, it is. That was the warmup. But right across the street is where we're about to try the dish that divides Filipinos. Some people love it, some can't stand it. Which side will I land on? Wow. This is the place where you can taste the buro.
It's a Kapampangan delicacy and uh. you can see it right here. Mark Wiens. We will present, like the shrimp and then the other one is the fish. Oh, okay. It's like fermented rice. Yes, with fish and then the other version is fermented rice with shrimp. That has a very strong, pungent aroma. I'm very excited to see how it tastes. So from here, the buro is connected to the canteen, Lola Denang Canteen. And we're going to see how it's prepared before we try it.
Okay. The onions go in first. Onions. Garlic goes in. Tomato. Tomatoes. The tomatoes go in. The buro goes in. Is this one the fish or the shrimp? The fish first. Oh, so that gets cooked in into this. stew with tomatoes and onions and garlic. Wow, that is still a very strong. aroma. It does smell good. It's going to be so interesting to taste.
The fish version is ready, now for the shrimp version. Okay, and here it comes. This is the shrimp. Oh, it squeezes out. Oh, man. I think the entire market can smell the aroma Yeah, yeah, yeah, yeah. of the buro. That sour, fermented, pungent aroma. And Chez, is this something that every Kapampangan. likes? Or is it an acquired taste? Really? Not everyone 'cause for some, this is really challenging to eat. But that's the reason why most Kapampangans love this.
Oh, okay. Because it's challenging for others. So we call it tagilo if it's a. Okay. So balo-balo and tagilo. Yeah. It's usually paired with different vegetables. Yeah. So we have some boiled vegetables, we have fish, and we have some. Okay. Mustard. Mustard greens. Yeah. Oh, this is the one you were telling me about that you wrap. It's like Kapampangan samgyupsal. Okay. So you wrap it up into a bite. You're familiar with Korean style. Ahh. This is Kapampangan style.
Okay. Dude, I am. excited. I want to show it to you. And. Um. yeah. I, I actually. just, I'm just trying to imagine the flavors that two weeks old fermented fish and rice can develop. Let's try it out. There's only one way to find out how it tastes. I wanna show, I wanna show it to you. You get uh. a green okay. leaf. We call this balo-balo. Okay. Okay, So you put it inside here. And then. it's up to you, uh. about the amount. Okay. And then you. Wrap it up. Roll it.
Okay. And needed all together in a bite. And. that's it. Okay, let's do it together. You can bite, yeah. So we're going in with the. this is the fish. first. It's called balo-balo. Yeah. We'll go with the fish first. I'll put in a generous dollop of the buro. That's probably good. Wrap it up. Oh, yeah. It is, like, liquidy. First bite. First taste of this unique delicacy in Pampanga. Cheers.
Wow! That's sour, right? That's a mouthful. Wow! Yeah, it is sour. It does have a like, cheesy flavor to it. It is. Yeah, yeah. Plus this kind of, like, fuminess that goes up your, your nose, and it kind of even tingles your tongue immediately because of that fermentation. Oh, like carbonated almost. It's like a shock to the taste buds. I like it. Try the other. version. You, you can try it with the. ampalaya.
Okay. So you just have to put it inside. Oh, you, like, stuff it. Yep, stuff it. Stuff it on the inside. And. it's up to you. Uh. how, about the amount. It's like a. That's good for me. Okay, I'm gonna follow. Get a piece of the. Shrimp. Stuff it. Oh, this side. Stuff it into the bitter gourd. Poke it down. It's pretty good. Then we go like this. Okay.
Oh, it's oozing out the back end. Yeah, yeah. But it kind of neutralizes the bitterness of the. bitter gourd because of this. Oh, yeah. Oh, I think actually the. the shrimp is not as strong as the fish. The fish is stronger, actually. Yeah, yeah. And much more sour. The fishes more. Yeah, the fish is more pungent. The fish, like, goes all the way to your brain almost instantaneously. The shrimp one is, like, a little toned down.
Yeah, yeah, yeah. I agree. Not as sour. If you are not prepared for that flavor, it will totally catch you off guard, totally shock you. As you take a bite. It's awesome. The complexity, the pungentness, the funk, it is intense. This is like an entire month of flavors all in one bite. Yeah, yeah. And if you notice, this is a little bit bitter. And also, this one is bitter, but if you put buro, you forget that it's bitter.
Wow! Uh-huh. And then you can keep on adding more to your bitter gourd here. Looks like a porridge. Yeah. It's like a cheese sauce. It's like a. A massively aged cheese sauce almost. And, it's also good to try this with fish. Okay. Or you can also put the fish inside, then you put the buro. Full wrap. Yeah. Man! But at the same time, once you start eating it, you can't stop. Oh, yeah, yeah, yeah. You kind of like.
This is why Kapampangans love, love this food. Kind of like opens up your taste buds, where you just got to keep on eating. Okay. Let's try the next variation with fish. You try it with the mustard. So we have some fried catfish. Yeah. Then you put some uh. buro. Whichever version you want. Okay, I'm gonna go back in for that fish. That's the fried catfish. I'll go for the extra strong one.
This is really strong. Yeah, it's really strong. Never had anything quite like it. Okay. And again, wrap it up into a. one biter. Chez, here we go. Really strong. Very strong. Wow! It is. That's an experience in your mouth. This is manyaman. Chez, manyaman. Yes. That is good, though.
It's a traditional food. Yeah, it is. Would it be something that's still common to find in Pampanga, or is it getting, like, rarer to find? In, in Pampanga it's common on public markets. Like this one. We are in the. Okay. San Fernando public market, so you get to see this with the carinderia inside the market. Okay. You can also buy raw buro. So you buy raw and then you cook it at home. Okay. It's very common in the market Man. And definitely has like, you can almost feel the probiotics in your stomach.
Like, the gut bacteria, I think, is going to be strong for today. Yeah, yeah, yeah. Oh, yeah, yeah. And. we have a lot more to cover for uh. Kapampangan food. Most of the food that we're going to try today in San Fernando, are heritage and very traditional dishes. So. So cool. On the day one we focus on the. sisig. But this day two is really different. Like very traditional Kapampangan dishes that we're eating today. Uh-huh. Yeah, and hope you are ready. Yeah. And some things that you might have never experienced before, some things that are going to be. completely new to me as well like this. For you!
Jumbo. Jumbo's going in. Let's see if Jumbo likes it. One more. No, I'm good. Thank you! Bye-bye. Thank you. Oh, and auntie over here, with the buro. Thank you. Bye-bye. Thank you. My taste buds were officially wide awake. But little did I know what was coming up at our next stop. A legendary carinderia known for some of the most intimidating, nerve-wracking Filipino dishes, including one dish I was genuinely a little scared to try. Man.
This place is again a heritage Kapampangan restaurant. Traditional, authentic recipes and some unique exotic dishes and recipes as well. But they have over 40 different dishes as soon as you step inside, a huge cabinet, the variety is impressive. One of their other famous dishes that you have to try when you're at Cely's are the stuffed frogs, which are then going to be deep-fried. So auntie is about to make it right now. The frogs have already been stuffed. Coated in flour or starch, and now they go into the oil. Chez, what's the next dish?
Adobong kamaru. This is adobo -- kamaru, they're gonna put some tomatoes on it later on, so they're gonna saute it with the. onion and garlic. It's special. It's very, very exotic here in Pampanga. Okay, garlic first garlic goes in, then onions go in. Oh, tomatoes go in. The. the English of kamaru is crickets. Um. those are the crickets that you find in the rice field.
Hot, hot. Yeah, it's warm. Warm in the kitchen. Oh, look at that spread legs. Takes up a whole plate. Oh, it's ready. The crickets. Oh, that smells good. Banana blossom. Chez, next meal. And this is. some of the most unique Kapampangan food. Exotic delicacies. Everything on the table is interesting and fascinating.
We got a variety of dishes. This place is so good. Heritage, authentic and of course. Very local. Of course, if you are in Pampanga, you should taste the fried frog. And also you're in the Philippines, you should try the balut. Yes. Yeah, and that's, this is not any balut, though. It's like an adobo balut. Right. Stewed down, cooked down. They look like, little dino. Dinosaur eggs. Let's start with those frogs. Those frogs look amazing. Yeah. Exactly. So this is a. Kapampangan specialty.
Yep. This is called betute. In our dialect. It, it literally means fried stuffed frog. Oh, so they're stuffed on the inside? Yes. Then they're coated in that flour or. starch and then deep-fried. Let's see what's inside. Oohh. Oh, wow! Oh, it's like a frog sausage. Actually, pork. Inside. It's like. And so that crispy skin of the frog is just holding Yeah. the insides of like that fragrant pork.
It tastes like a frog lumpia. Oh, yeah. Frog lumpia. Stuff inside. It's like instead of a, instead of like uh. a wrapper, it's frog. It's the wrap, the frog is your wrapper. Right. Very tasty. Because it's ground pork. Then as you move down the line, you can start to bite into the frog leg. And you get that full mixture of the ground pork with the frog skin. The crispy frog skin, plus the frog legs that are fantastic.
Oh, man! That is one. Extraordinary way to cook a frog. Nice to meet you. Can grab the hind leg there. Then you can just start cleaning off all that meat from the frog legs. Oh, man. So tasty. Yeah, it's just like, normal chicken. The meat. It is. Almost the same. Maybe better. Oh, yeah, you're right about the lumpia. Uh-huh. The lumpia comparison. Almost lumpia, right? It's a frog lumpia. Yeah. Once you pick up this frog and start eating it, you won't be able to set it down until you're left with just clean bones.
Right. By the way, we have a. we have a soup. Should we try that soup first? It's called bulanglang. It's like sinigang, but it's not that sour. They use guava for the soup. Nice! Has different. It's a Kapampangan dish. Okay. Oh, wow. Sweet, right? Yeah. Guava. Oh, that's. that is unexpected. Sweet but fruity. Not like a sugary sweetness, like a guava fruity sweetness. Mm-hmm, yeah. This is our. sinigang version.
It's bulanglang. Oh, that's so soothing. Let's move into the crickets. The crickets from the. rice field. We call it kamaru. So she stir-fried it down the crickets with some tomatoes, some garlic, some onions. Yeah. Now this one is also called adobo. Yeah. The only difference with the. regular adobo is that this one has a tomato in it. Oh, okay.
There's like a whole family of crickets in your mouth all at once. Oh. I love the texture of crickets. A little bit crispy. It's getting sour, all over. And the legs are a little crunchy, but you get the whole body. Yeah. All in your mouth. Yeah. It's, like, slimy. A little sour from the tomatoes. Lots of garlic in there. Lots of onions in there as well. The sweet onions. Oh, it's really tasty.
I want to eat some of that with rice. That's really good. With rice. Yes, it's better. Need rice. And every. little cricket, there's, like, a burst of little protein. Right. Excellent. So. so far, so good. And the, the next one would be the pork lungs. In Pampanga, they call it pulutok because of the sound it makes when you cook it in the. in the pan. It, it, it's like crackling.
I mean, the sound. That's awesome. It's like exploding and hear firecrackers. Okay. That's why it's called pulutok. And there's some onion in there. There's a few chilies in here as well. Pork lungs. One of our favorite here. The bopis. It's been like, toasted down, charred down. It has a nice smoky flavor. Yeah. Yeah, yeah, yeah.
Very smoky. It's nice and rich and oily from that pork, but the lungs just have this incredible texture. I like how it's been, like, fried down until it's crispy, a little chewy. You get all those, like, little charred bits in your mouth. Okay, let's try that with rice. Oh, man, these lungs are fantastic. Yeah. You add onions with it. Yeah! And the onions, they taste like pickled onions as well. That was fantastic. Crunch of the onion.
Added texture. With that soup. And what would most people eat the chili with? The chili. For this one, if you want uh. dipping. Oohh! Okay. You can actually use vinegar. Okay. Or you can use calamansi. Or you can eat the, the chili. Let's eat the chili. This one and then this one. You want to eat it with the food? Okay. Yeah. Let's get a bite of lung. Put it with some rice.
We put it in our spoon. For one bite. Okay. We need a little jolt of chili. Taste burst. Mine is not too spicy. I can handle this. Good. Yeah, but. that gives it a nice fruity flavor. It makes you want to get more. It livens your taste buds. Man. Everything has been fantastic so far. Let's move on to the next dish.
All right. So this one is another Kapampangan dish. Yes, it is. Amazing. So I'll grab some of the banana flower. It's literally the heart. Yes. In the banana tree. And you can see the milkiness coming out of that blossom as well, huh? Whoa! The vinegariness. Yeah, there's a vinegar. Sourness of that. It's almost like a pickle. The banana blossom is almost milky, really tender. It's like a mouth garnish because it kind of just, totally cleanses your palate. That's really a vinegar. It's like paksiw.
Uh-huh. If you're familiar with paksiw, yes. It's cooked with vinegar. And, I think only Filipinos cook with vinegar. So. this is perfect. That's wonderful. Love it. Okay, Chez, I think it's time. Okay. For the main event. It's time. I've had balut quite a few times on the streets throughout the Philippines. Yeah. Normally it's standing on the street and you gotta, like. Then crack it. Yeah, you gotta crack it yourself, drink the soup.
This is like pre-peeled already and then stewed down in an adobo sauce. It's gonna be less effort. Yeah. It's just gonna get it and then you. you put in your mouth. They have the peeling they're pretty pre-peeled, pre-peeled balut. So the famous Filipino balut, which is, it's a fertilized duck egg, right? That's right. And uh. for some, this is quite challenging because uh. they don't like to eat the duck. I mean, the. the small duck. The. the actual. The actual duck. Yeah. That's inside of it. I think this is uh. 21 days. It looks developed already.
It does. You can see the, you can see the feathers poking out. Try right here. I'm gonna, I'm gonna sauce it. Oh, rehydrate it. Sauce it up. And you want to eat it in uh. one go. One bite. But there's something hard in it too. You can't eat. Right. We can remove it. Oh, yeah, yeah, yeah. The white part. Okay. Or you can. Just. remove it inside. Okay, one bite, Chez. Yes!
Oh, man! Here we go. All right, let's try. Cheers. There's a hard part. You can remove it. Wow. That's a lot. Take this one. This is the hard part. A lot in your mouth at once. You can feel the feather, the duck the feet. The creaminess. The bones. It's all there in your mouth all at once. Very good. But it's good, but it's good. There's a bit of a bitterness as well. So many textures going on. But the best part, Mark, is the yellow part.
This is the best part. Wow! I've had balut before, but I don't think I've ever had a one biter balut. That is an experience. But really, if you're not thinking about the duck within your mouth and the feathers, the taste is quite amazing, actually. It's quite good. Yeah. Okay, so I've had balut many times before on the streets of the Philippines, but this one biter, may have been a bit too big of a mouthful all at once. I have to admit it was a little overwhelming. But that being said, the food at Celly's is excellent and you can come here for the true flavors of Pampanga. After all that, one final stop.
The home of the guardian of Kapampangan cuisine. Traditional heirloom food, and the answer to one question. Why is Pampanga the culinary capital of the Philippines? Hello. Atching Lillian. It's Mark Wiens. Atching Lillian. Nice to see you. Nice to see you again. Yes. That was a long time. We came 10 years ago, I think. Wow. Do you remember KF Seetoh? Yes, yes. When he brough, he brought me and our group. Yes.
Yes, yes. But you look more, um more. Just a little. older. A little older a few more gray hairs. Gwapo is handsome. Gwapo and Pogi is handsome. Okay, thank you. You enter into the compound, the old house, a living.piece of history. All the awards of Atching Lillian. All the relics, all the. antiques.
It's a living museum of Pampanga history and food and preservation of the culture and recipes. The guardian of Kapampangan recipes and culinary heritage. Atching Lillian. What makes the. Kapampangan cuisine. so. special and unique? It's in our mind that we want to stand up to the others who are also cooking. We want that our, our finished product is the best. And were the recipes that you. cook and that, you. know, were they passed down from your, your parents and from your grandparents? Yes. For about, I think about six or seven years, I went around to.
I went around Pampanga to research all these forgotten recipes. In every recipe that we have, there is always a short story. Because um. during those days, the, the cooks, we stay in the kitchen from morning till evening. There, there is not there, they, they don't have anything to entertain them. So the poor cooks, if not praying, they compose songs and poems. That's why most of the dishes have history behind and um. they have also activity, which is dancing. This is a sisig matua. Oh. So there's boiled pork meat. Cup of soy sauce. Soy sauce goes in. Vinegar. Okay.
One tablespoon of sugar. Pepper. And chili. Yes. Nice. And then java. Slice uh. onions And then mix it together. This is it. It's finished. Okay. Yeah. Wow, with the chili garnish. So we're sitting down for this very special meal. Thank you. This looks incredible. I am very excited to try that lumpia filled with papaya.
Actually, it's my first time. Oh, for this type of lumpia? Yeah. Dip in the vinegar. Okay. Vinegar, onions. Oh, wow. It's manyaman. Whoa, it's so good. With the crunch of the papaya, we're off to a fantastic start. Yeah. Let's try the sisig. Yeah. Sisig matua. The original. The ancient recipe. Yeah. But this. Yeah. Matua is old. It's like the. this is where. sisig all originated from.
This recipe right here. Sisig is a Kapampangan word meaning to eat something sour. Oh! Okay. It always has to be sour. Yeah, sour. Always needs a souring. No egg. Okay. It's just plain sourness. All right. The original recipe. Mark would love this. It's so refreshing. That combination of vinegar and soy sauce with the crunch of the onion and the tender pork.
Sugar. Oh, yeah. A little bit sweet and sour. Simple but fantastic. From here, we're just going to dive straight into the main plate. Got a little bit of everything on our plate here. Yes. Start with the fish. Yeah, let's try that fish. Okay. And this is bangus. Oh, with the belly part. Bangus, yeah. Good. Oh, it's like, peppery. Yeah, it's peppery and. And that bangus belly is just, like, so buttery. So fatty. Melts in your mouth.
Atching Lilian, saying that there's an alagao leaf in here. It's the same leaf that is being used for betute or the fried frog. Oh. Yeah. Puts inside. Okay. Oohh! That's the leaf. Yeah. That's cooked with the fish. Oh, that's the alagao. That's why it has that, like, minty flavor. Yeah. Oh, yeah! Yeah. It's, like, minty and sweet. This is. That's what's in the fish. So this is what we call tangle in Kapampangan.
Okay, now I know. Let's try the. longanisa. Good with the. Yeah. With the veggies. That's really unique. It is. It's sweet, but it's meaty. Nice and porky. And then paired with, like, the bitter gourd vegetables, that kind of gives it a nice contrast of flavor. Oh, it's so good. Okay, moving on to. I would say Bringhe. Bringhe and Morcon. Of course, with the egg. Yeah. So Bringhe, glutinous rice and it is kind of similar to uh.
Yes. But also quite different, as you can see, and made with glutinous rice. And what does the yellow color come from? It's a turmeric. Okay! From turmeric. All right. And coconut milk. And coconut milk, also. That's a -- something unique. Great combination. Yeah. It's like sticky rice. And the flavor of the coconut milk really comes through the stickiness. Oh, it's wonderful. Yeah.
The flavor of the turmeric is also really distinct. Yeah. Subtle but distinct. And then we have the. who was this one again? The Morcon. From what I know, it's for a special occasion. Ground pork with egg yolks. Let's try it out. It's kind of similar, like a terrine, like a meat roll with ground meat with the richness of the yolks. That's so meaty, so savory. Delicious. So easy to eat as well. It just kind of melts and crumbles in your mouth. Should we try the Dinuguan? Yeah. Okay. And we eat it together with the. Puto.
How do we do this? Just break it or you. Yeah. Yeah, just break it. Break it in. half. And then. My grand daughter with. And then we'll dip it. We'll dip it into that. that stew. And put some on there. Let's grab a whole piece of the pork. Oh. What is it called in Kapampangan? Oh, yeah. Oh! Okay. Yeah, it's like. Man, that's good. So rich and porky. The, the blood in there, the vinegar, the sourness. And then with that bread, which is sweet and kind of, like, fluffy and spongy, just absorbs all of that gravy. But let's move on to the next dish. We got the Asado.
We have the Asado Matua. Okay. Is it pork or chicken? This is chicken. So comforting. With just the, the natural flavor of the tomatoes and the maybe onions in there or. Yeah, onion and garlic. The chicken was marinated first before cooking. Again, delicious flavors. Comforting. Such unique recipes and flavors. And next up, this is like a. made from corn, kind of a porridge.
We call it Lugaw. Mais or Suam Mais. Oh. Wow! That's amazing. The flavor of the. corn is so distinct. It's really soft, but it's, like, coarse. So you feel the. kernels of corn in your mouth. Yeah. But that gives it so much flavor, I think Plus the leaves. What's this leaves? Oh, Bonifacio leaves. To give you an idea, Bonifacio is a national hero. Okay. In the Philippines. Oh, yeah. All right. Next up for the. the pancit. Yeah, this is the last one. Yeah. Okay. With the Pancit.
All right. And would this Pancit be a. Kapampangan style? Yes. Okay. I know Pancit is something that's very special. Yeah. Everywhere. Yeah. Everywhere you go in the Philippines. Pancit is something that's. Especially in birthday. Especially, yeah, for birthdays. For a long life. Okay, for celebrated. Oh, okay. It's a dish that's celebrated. It's a dish that, like, whenever you, I think people come together, families come together.
It's you'll, you'll never. not have Pancit, right? Yes. Yeah. Excellent. There's stir-fried some vegetables in there, some carrots and cabbage. Has some celery. Oh, yeah. So I think that -- is like all the different dishes. We still have dessert. Oh, yeah. That's coming up. But we're gonna finish this first and maybe go for round two. But the food is fantastic.
But Chez wants a big piece, right? Oh! Why, why big? Only small piece. You have the tibok-tibok? Yeah. In English, heartbeat. Oh, heartbeat. Okay. But in Tagalog, they call it maja blanca, right? Maja blanca in Tagalog. Okay. The heartbeat. Yeah. Wow. Oh, yeah. It's both creamy and like custardy at the same time and like jelly-ish.
Creamy. Wow. And so creamy and buttery. Not really. that sweet. It's just balanced. No, yeah, it's nice. It's a refreshing sweetness with the creamy milkiness. Oh, a perfect way for uh. the ending of an incredible meal. Yeah. Perfect. Very good. Yeah. Thank you very much, Atching Lillian. Thank you, Atching Lillian. This was. So special. And yeah, to be able to. Preserve these traditional heritage recipes. I think you've done so much for.
Pampanga, for Kapampangan cuisine. And. Yeah, we'll. That's my blessed in life. Continue to. To introduce this. The Guardian. It's been so special to hang out with you. Thank you for having us. Thank you for coming. Perhaps you can speak Kapampangan. Maybe I'll learn a few words. He knows how to say manyaman. Yeah. It means yes. Okay. Yes. That's my second word. That's so difficult to memorize.
Whenever you want to say yes. Okay. I like it. You like the food? Yeah. You like the sisig? Oh, yeah. Nice one. Thank you. That's a great word to know. Very nice. You can just say about everything. Yeah, yeah, yeah. People maybe. Maybe people will think I'm actually from. Pampanga. From Pampanga.
And a huge thank you to my friend Chez and Nina, from Team Canlas for organizing everything. It's so much fun to hang out with them and their entire, entire team. Go check out their channel. And if you missed day one on this Pampanga food tour, we ate our way through Angeles City eating some of the greatest, most iconic foods that you're not going to want to miss. So go check out that video. And thank you so much for watching. Goodbye from Pampanga. See you on the next video!
