{"id":253057,"date":"2023-11-07T16:01:44","date_gmt":"2023-11-07T08:01:44","guid":{"rendered":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/regional-varieties-of-your-favorite-pinoy-viand\/"},"modified":"2023-11-07T16:01:44","modified_gmt":"2023-11-07T08:01:44","slug":"regional-varieties-of-your-favorite-pinoy-viand","status":"publish","type":"post","link":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/?p=253057","title":{"rendered":"Regional Varieties Of Your Favorite Pinoy Viand"},"content":{"rendered":"

The Philippines is vastly rich in ingredients, whether it\u2019s a type of protein or spices. There\u2019s no question that Filipinos are such great cooks.<\/p>\n

Filipino food is part of the culture and tradition of the country, and many times there are regional v\u00edas or ulam that resemble each other.<\/p>\n

Try to level up your meals at home with these regional dishes that are still close to your favorites.<\/p>\n

1. Kansi (Sinigang na Bulalo)<\/h3>\n

\"\"<\/p>\n

If you love sour and umami, kansi from Iloilo brings you sinigang and bulalo fusion to your soup bowls.<\/p>\n

Classic beef shanks, but the soup\u2019s sourness doesn\u2019t come from tamarind like typical sinigang, instead from \u2018batwan\u2019 or \u2018bilimbi\u2019 fruits.<\/p>\n

The vegetables for this soup are replaced by more fruits, such as jackfruit and kamias. You can also add chili peppers if you prefer to spice it more.<\/p>\n

2. Kalderetang Batangas<\/h3>\n

\"\"<\/p>\n

Kaldereta tastes the best because of the rich liver spread ingredient, and quite commonly, Filipinos use liver spread for their morning pandesal or merienda.<\/p>\n

But if you run out of tomatoes at home, then liver spread with a bit of peanut butter is all you need to thicken your Kalderetang Batangas.<\/p>\n

This version of Kaldereta still gives you a sweet taste and is even more saucy for your rice.<\/p>\n

3. Tiyula Itim<\/h3>\n

\"\"<\/p>\n

Soups like nilaga, tinola, or even bulalo have become a long-time favorite for any Filipino’s stomach.<\/p>\n

In Sulu, Tiyula Itim gives you a black-colored soup, not because of pig\u2019s blood like dinuguan, but because it’s actually charred coconut meat.<\/p>\n

The beefiness and charred coconut give it a more heavenly taste, especially when mixed with spices; no wonder it\u2019s considered \u201cfood for royalty.\u201d<\/p>\n

4. Pinuneg<\/h3>\n

\"\"<\/p>\n

Longganisa has been part of the Filipino breakfast, but at times it has become a viand, especially for those who love the sweet and meaty taste.<\/p>\n

If you\u2019re looking for a more interesting take, then perhaps \u2018pinuneg\u2019 or blood sausage from Ilocos and matching tomatoes can be worth a try.<\/p>\n

This sausage is made from pig\u2019s blood, meat, and fat; what makes it more authentic is the Ilocano Basi or fermented wine from sugarcane.<\/p>\n

5. Adobong Labong<\/h3>\n

\"\"<\/p>\n

Adobo is one of the staple dishes of the country, and while it has different variations, Adobong Labong, or Adobo Bamboo Shoots from Visayas, is the most unique kind.<\/p>\n

This dish requires young bamboo shoots to be peeled and boiled to soften the bamboo more and remove its toxins completely before being cooked with the pork and shrimp.<\/p>\n

Adobong Labong has been a food that Visayan people have eaten since childhood since bamboo shoots are quite apparent in the region.<\/p>\n

Photo Credit:
\nhttps:\/\/www.youtube.com\/@metrodotstyle, https:\/\/www.youtube.com\/@panlasangpinoy, https:\/\/www.youtube.com\/@featrmedia, https:\/\/www.youtube.com\/@creativekitchening<\/credit><\/h6>\n
Source:
\nhttps:\/\/www.kawalingpinoy.com\/, https:\/\/www.angsarap.net\/, https:\/\/panlasangpinoy.com\/, https:\/\/www.panlasangpinoymeatrecipes.com\/<\/h6>\n","protected":false},"excerpt":{"rendered":"

Level up your ulam and acquire the delicious taste of these regional dishes famous in the Philippines.<\/p>\n","protected":false},"author":75,"featured_media":253058,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19578],"tags":[],"class_list":["post-253057","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food"],"zyndk8_nxtgen_metadata":[],"_links":{"self":[{"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/posts\/253057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/users\/75"}],"replies":[{"embeddable":true,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=253057"}],"version-history":[{"count":0,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/posts\/253057\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=\/wp\/v2\/media\/253058"}],"wp:attachment":[{"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=253057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=253057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/diplomatic-fuchsia-armadillo.46-250-226-234.cpanel.site\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=253057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}