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Website. angelescity.gov.ph. Angeles (locally [ˈaŋhɛlɛs]), officially the City of Angeles (Kapampangan: Ciudad/Lakanbalen ning Angeles; Filipino: Lungsod ng Angeles), is a 1st class highly urbanized city in the Central Luzon region of the Philippines. According to the 2020 census, it has a population of 462,928 people.
Sisig (/ ˈsiːsɪɡ / [2] Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine.
The Port of Lucena, located in Dalahican, is known as the gateway and melting pot city of Southern Luzon. The port complex, built along the fishing village of Barangay Talao-Talao, is a kilometer away to the east of Dalahican Fishing Port. The total port area of TMO Lustacena is 5,174.75 square meters (55,700.5 sq ft).
Calabarzon sa Habang Panahon! (Calabarzon Forever!) Calabarzon (officially stylized in all caps; [3] English: / kɑːlɑːbɑːrˈzɒn /; Tagalog: [kalɐbaɾˈsɔn]), sometimes referred to as Southern Tagalog[4] (Tagalog: Timog Katagalugan[5]) and designated as Region IV‑A, [a] is an administrative region in the Philippines.
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Media: Bulalô. Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic ...