9 Must-Try Pangasinense Dishes: A Journey for Your Taste Buds!

Explore the diverse flavours of the Philippines with this roundup of 9 must-try dishes. From sticky rice cakes to garlicky sausage, fresh seafood to stir-fried veggies, discover a culinary adventure your taste buds won’t forget!  Get ready for a Filipino food fiesta! 🇵🇭 From sweet puto to savory pakbet, this delicious journey has something for everyone. What’s your favourite Filipino dish? Tell us in the comments! #PhilippinesFoodie #KulinaryaGoals

Craving an adventure beyond the ordinary? Look no further than the vibrant food scene of the Philippines! This archipelago nation boasts a diverse culinary landscape, with each region offering unique flavours and specialties. Today, we’ll embark on a delicious journey through 9 must-try Pangasinense dishes that will tantalize your taste buds and leave you wanting more.

Pigar Pigar 1

Pigar-pigar: Dagupan’s street food star, this dish features wafer-thin beef and liver flash-fried to crispy edge perfection, served alongside a refreshing onion crunch.

Puto Calasiao 2

Puto Calasiao: Bite-sized pillows of joy! These Pangasinan rice cakes, crafted from fermented glutinous rice, offer a fluffy, chewy, slightly sweet taste that’s perfect for breakfast or a sweet snack.

Alaminos Longganisa: Brace yourself for a flavour bomb! Alaminos’ garlicky sausage delights with succulent pork, paprika’s warmth, and a symphony of spices. Enjoy them sizzling solo, grilled to perfection, or tucked into fluffy pan de sal for a classic combo.

Tupig 3

Tupig: Unwrap a taste of Filipino tradition! This delightful grilled rice cake treat marries glutinous rice and coconut, creating a harmonious blend of sweetness and chewy texture with a smoky taste. Each bite is a journey through Philippine flavours.

Daing na Bangus 3

Dagupan Bangus: Dive into the ocean’s bounty with this Pangasinan masterpiece. Fresh milkfish, cooked to melt-in-your-mouth perfection, highlights the bounty of the Philippine seas. Savor it grilled, fried, or stewed – each method unlocks a new layer of flavour.

Kaleskes 1

Kaleskes: Don’t let the name fool you! This dish, featuring local carabao or cow innards like intestine and pancreas, offers a hearty, flavourful soup seasoned with vinegar and spices. It’s a unique experience for adventurous palates.

Bagisen: This sour offal dish packs a punch! Beef innards and pork blood simmer in a rich broth, creating a hearty concoction perfect for a satisfying meal or a supposed hangover cure.

Pakbet: A vibrant veggie fiesta! Eggplant, okra, string beans, bitter melon, and a symphony of seasonal vegetables come together in a savory stir-fry, seasoned with bagoong for a depth of flavour and a taste of Baguio’s culinary heart.

Te Matuku Oyster Festival 2

Oyster: No Pangasinense food adventure is complete without indulging in their freshest seafood bites! Enjoy these succulent oysters raw with a squeeze of calamansi, cooked in garlicky butter, or grilled over charcoal – each preparation unlocks a new dimension of this briny treasure.

So, are you ready to embark on your own Filipino food adventure? Grab your chopsticks and dive into these 9 must-try dishes – your taste buds will thank you!

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11 Responses

  1. Eha Carr says:

    Reading this (ere I properly study it!) I am finding it hard to realize that I have lived in Australasia since age 13 and been a so-called foodie since about 19 and somehow know so very little about Filipino food. because most trips always seemed to begin in Singapore and move to Bangkok and then to HK to end up for weeks and weeks on business in Japan? Malaysia, yes somewhat . . . out your way only thru’ the airport in the middle of the night1 Well, I am still pretty good at homework . . . am learning – thank you !!!

    • Raymund says:

      Those are lovely countries with great cuisine. But yes, there are a lot of unknown Filipino dishes, and its one of the goal of this blog, to share it to the rest of the world and document how they are usually made. Even me am still learning a lot, some dishes o other roundups I haven’t tried the real thing but with the help of internet and friends who know them, I wa able to recreate some.

  2. Another incredible compilation of recipes, Raymund. One of my students had me to dinner last year before the holiday break and she served me pakbet. She was very kind to make it without garlic, and it was fantastic. I’m pretty sure she just added extra shallots… I think she follows your blog now.

  3. sherry says:

    thanks for all the interesting info. I love oysters!

  4. Hannah says:

    I can’t even imagine some of the flavors on these dishes! What an inspiring, exciting assortment of bold new combinations! I’ve gotta get started and try them out.

  5. I haven’t had the chance to try many different Filipino dishes, so this was a fun post. I am particularly intrigued by the Alaminos Longganisa. I can’t pronounce it…but I’m pretty sure I’ll love it based on the description!

    • Raymund says:

      I think you would love some of our cheesy dishes, we do love Velveeta style cheeses on our dishes which I am sure they were inspired by the American cuisine which have a heavy influence on ours. I suggest you give it a go, like our cheese sticks lumpia or cheese bread, I am sure Cabots would be perfect on those.

  6. Michelle says:

    Love how you continue to educate us about Filipino food! There’s so much to explore~~!!

  7. Valentina says:

    Raymund, I love the things I’m learning about Filipino food on your site. Thank you! All of these dishes sound fantastic, and the Tupig is calling to me! I’m going to try it! 🙂 ~Valentina

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