2nd floor Museo ning Angeles, Angeles City -Pampanga province, Philippines
Pamangan Food Festival poster in Museo ning Angeles compound
Mangan tana ! Let us Eat ! as the Kapampangan are known all over the country and the world as the Culinary Capital of the Philippines. After a short tour of the museum , the group was treated to a lunch buffet by the Museo ning Angeles and the Angeles City Tourism office.
photo gallery of famous Kapampangan dishes and desserts
table centerpiece with fruits and native desserts
Kapampangan pork tocino
Tocino is bacon in Spain but in Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine. It is widely believed the the art of making tocino came from Mexico during the Manila-Acapulco galleon trade and the other variations may have been influenced by the Carribean countries and Spain ( due to increase trade with them during the late 19th century). Pampanga province, being an agricultural area had a large track of sugarcane plantations and poultry livestocks such as chicken, pigs , cows and carabaos – sugar which is a by-product of sugarcane is one of the main ingredients of meat preservation whether pork, beef or carabao meat.
Carabao Tocino – This is not my first time to eat a carabao tocino , I have eaten several times in restaurants which offer Kapampangan dishes in Metro Manila. But i must say that the way the tocino is marinated differs this dish from Manila. you can tell that this is a carabao tocino by the color of the tocino ( darker) and a bit tougher compared to pork tocino .
However, Kapampangan culinary experts say that during olden times, people will seldom use sugar in meat preservation unlike nowadays were people are more accustomed to the sweeter tocino which children and teenager would prefer.
a yellow sticky rice dish like paella topped with boiled chicken eggs . The yellow coloring was derived from turmeric and the rice is cooked with coconut milk – proof of the India / Malay influence in Philippine culinary dish prepared by Delyn’s fast food
Lechon -Kapampangan style
According to our guide, This is one of Senator Benigno” Ninoy” Aquino father of the current president , favorite is a dish of plump mole crickets (Gryllotalpa orientalis Burmeister). These are called camaru (may be spelled as ‘kamaru’), which are burrowing insects found in soft ground such as rice paddies. I have tasted mole cricket before both adobo style and deep fried , but i must say that this taste different .
Sisig Pisngi at Balugbug Babi
This sisig dish was prepared by Mrs. Miniang Pamintuan
I have eaten a lot of chicken barbecue from different restaurant in Metro Manila from cheap eateries in the University Belt area , ordinary garage- style eateries in Quezon City to chicken buffet meal in five star hotels and restaurants. This chicken barbecue served to us during the festival is again in my ” WANT ” list . This dish is marinated just the way i like !
Sorbet with Dayap
After the gastronomic food fest , We were again treated to an array of desserts and this Kapampangan style ” sorbet ” never eases to amaze me, with great mix of sweet, sour taste cleanses my palate !
participants of the food festival
A visitor of the food fest being interviewed by a reporter of ABS-CBN regional news-network
I have seen a lot of balikbayan , locals and even foreigners enjoying the sumptuous lunch buffet meal being offered by Museo ning Angeles , according to guide, people can arrange for a food buffet meal which suit their budget and package tour which includes a tour of heritage houses , churches and industry.
Address: Old Muniscipio Building , Sto. Rosario Heritage District Sto. Rosario Street , Angeles City 2009 -Philippines
Phone (+63) 45-887-47-03 Mobile : (0926) 98766-55
Museum : Opens daily 9:00 am to 5:00pm
night visit and Sundays : by appointment
Museo ning Angeles: http://museoningangeles.blogspot.com/2007/10/about-us.html