KAKANIN
Kakanin – One of the great taste pinoy delikasi I ever taste in Nueva Ecija especially when the the fiesta of Baloc Sto. Domingo comes. The sweetness and softness taste of the kakanin melts in my mouth. The kakanin is one of the favorite native food novo ecijanos. They add some unique ingredients for the satisfaction of them especially when they sell it to the market. One of my favorite snack is kakanin because my mother is expert in making kakanin.
BATUTAY
Batutay – The Philippines has this great taste of pinoy delikasi It is very known in the City of Cabanatuan Nueva Ecija. It is my favorite viand of all time because of the sweetness and the yummy smell of the pork ground. Batutay is the most selling food in Cabanatuan City because of their unique combination of ingredients. It is usually my lunch because it has sweets that full my appetite.
TUPIG
Tupig – Yummy snack that satisfies your appetite. Tupig is a great taste of pinoy delikasi riginated from Ilocanos. Tupig is famous in the Nueva Ecija and I taste it for the first time in the fiesta of Baloc, Sto.Domingo, Nueva Ecija. It has maccapuno inside that completes the ingredients. The Nueva Ecija has the Tupig festival in Sto. Domingo where hundreds of people buy it for their snack.
Tinumis is a pork dish. If I am not mistaken Tinumis and Dinuguan are two different thing. Although both uses blood pork, they use different ingredient for making the dish sour. Tinumis uses tamarind leaves or usbong ng sampalok to enhance the taste and to give the dish its sour taste. Dinuguan on the other hand uses vinegar.
Buro or balao balao is a Filipino native delicacy made from fermented rice and shrimps, ingenous from the province of Pampanga. It is eaten as an accompaniment but taste even better when served some eggplant, lettuce, mustard, and other vegetables. According to my father this is best match with dried or grilled fish.
Sinampalukang manok
According to Joseph Salazar the Sinampalukang Manok is perhaps the most under-rated Filipino dish of all time. I like it, a lot. It’s the perfect soup for these rainy december days when all you crave for is a nice sour broth that washes off the palate. This dish’s name is taken from the use of the sampaloc (hence the word sinampalukan, which literally means infused with tamarind) in flavoring the soup—a popular method in making sinigang , the Philippine sour soup. You can say the sinampalukang manok is the chicken version of sinigang, which commonly uses proteins such as pork, fish and shrimp. As to how they are different baffles me. For now, the only difference I see is in the sinampalukang manok’s use of tamarind leaves which gives off a really lovely aroma on top of the tamarind broth.
When me and family go to Gapan this is a common dish there and one thing that makes this unique from other dishes. The use native chicken for the meat.
Rice cake is also know as “biko” with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. This sweetness of the topping melts thru you mouth. According to my father, Gapan is rich in rice that’s why Gapan’s rice cake is one of the original and the best here in Philippines. One tip is to drink plenty of water after eating this very sweet food.
Region III - Central Luzon 