A MUST TRY FOOD IN BULACAN

 CHICHARRON


Salted and deep-fried hog rind is known as Chicharron. The majority of Filipinos consume it, especially when drinking with friends, as a snack or pulutan (finger food). Other Filipino foods like Pinakbet (a vegetable stew) and Palabok (a noodle dish) may include chicharron as a garnish or an ingredient. Sta. Maria Bulacan is widely considered as the country's chicharron center, a festival celebrating the dish is held there each February. The production of chicharron, also known as baboy Tagalog or native black pigs, began as a backyard business in the 1920s. The most well-known chicharron in Sta. Maria is a unique kind of backfat.


ARROZ VALENCIANA


The popular dish arroz Valenciana is simplified in Arroz Valenciana Bulakeña Style. In my homeland of Bulacan, you can find this food combo served in several ihaw-ihaw restaurants and carinderias. Basically, the chicken and rice are prepared separately. Best served with dipping sauces made of soy sauce, lemon, or calamansi and chili. The short-grain rice known as Valenciana. It cooks or prepared with chicken broth and the main meats of chicken and rabbit. Saffron and paprika are in charge of giving it a vivid golden tone. Valenciana is a delicacy made entirely from natural ingredients. Things like oil have a tiny artificial element, so it's good for your health in the long run. Paella consists of rice, vegetables, meat and mostly seafood. All of these ingredients have great nutritional value.




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Whinzton Ibasco Reyes           
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whinzton.reyes@olivarezcollegetagaytay.edu.ph

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