Famous Tarlac Delicacies: INIRUBAN
Iniruban or nilubyan is a famous Tarlac delicacy originating from the town of Camiling. It is a type of rice cake made with burned young sticky rice, coconut milk and sweetener; usually sugar, or tagapulot, hardened sugarcane molasses.
Famous Tarlac Delicacies: TUPIG
Tupig is a famous local delicacy of Tarlac and Pangasinan. It consists of coconut milk, glutinous rice flour, young coconut meat and sweetener (usually sugar or molasses).
This is tibuk-tibuk, a richer version of the maja blanca. They bought it from the famous Susie’s Cuisine, home of quality native delicacies and pasalubong food items. It is made with carabao milk and topped with latik. The first time I got to taste this was during Ted’s graduation party/ house blessing. One of his friends gave a big bilao as a gift which we devoured in a couple of minutes. In fact, we did not serve it to the guests
“Sisig” is a term in the “Capampangan”, the dialect of the people of Pampanga and partly of Tarlac Provinces of Central Luzon, Philippines which means “to snack on something sour”. It usually refers to unripe of half-ripe fruits sometimes dipped in salt and/or vinegar. More widely known, it also refers to a method of preparing meat, especially pork and later on fish and other exotic meats, which is marinated in a souring agent such as calamodin (“calamansi”) or lemon juice or vinegar, then seasoned with salt, chili pepper and other spices.
Onion and chicken or pork liver are among the important ingredients of the tasty dish regarded as an ultimate Filipino “pulutan” or bites/morsel usually eaten while drinking alcoholic drinks or beverages. Whilst it started as a roadside eatery food, it is now widely eaten in every Filipino home as well as in many restaurants, big and small.
Mrs. Lucia Cunanan of Angeles City, Philippines has been credited with inventing the dish. The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” Restaurant had established Angeles City as the “Sisig Capital of the Philippines”. Mrs. Cunanan’s trademark “sisig” was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, “calamansi” juice, chopped onions and chicken liver and served in hot plates.
Region III - Central Luzon 