Category Archives: Pámangan (culinary Tradition)


ULIKBÂ (烏雞肉), native black chickens in Indung Kapampángan that have become rare due to over consumption. Their black meat is Continue Reading →

ÓKUÎ, an all-time favourite Kapampángan Snack

ÓKUÎ (芋粿), that favourite Kapampángan afternoon snack of deep fried shrimp cake with a spicy vinegar dip, is from Hokkien Continue Reading →

Násîng Biringyi, a Kapampángan Pre-colonial Dish

BIRINGYI or NÁSING BIRINGYI, a Kapampángan rice dish served on special occasions that is made with ABIAS ‘plain rice’ mixed Continue Reading →

Kari (Curry) versus Kari-Kari (Curry-like)

I still remember a time when my aunts in Magálang called our meat dish with a thick creamy sauce made Continue Reading →

History of SÍSIG: How Angeles City Kept Reinventing a Traditional Kapampángan Delicacy

SÍSIG has always been a part of Kapampángan culinary history. It may have been as old as the history of Continue Reading →

Pámaglútû: Cuisine & Identity

Kékaming Kapampángan, ing PÁMAGLÚTÛ é yá mû kabud ílig at pampalábas kainip, nung é, kayágum né mismû ning pangisnáua mi, Continue Reading →