An assortment of local foods and delicacies

Food plays a vital role in the lives of Filipinos. Not only because this is a basic need, but also because our history and culture are very evident in the food we prepare. There are a lot of local foods and delicacies in my hometown in Luisiana, Laguna. I have classified these foods into three types – main dishes, merienda and drinks.


In Luisiana, there are main dishes that are known as bumbay, laing-pinangat, minanok and hardinera. Bumbay consists of pork lungs which are tightly wrapped in banana leaves and cooked in boiling water. According to my grandmother, this dish is called bumbay as it is wrapped like an Indian’s turban. Laing-pinangat is made up of chopped ginger, garlic and dried fish. The ingredients are mixed with coconut milk before being wrapped in gabi leaves. On the other hand, minanok is prepared almost similarly like batchoy. Hardinera is usually served during the town fiesta and special occasions. This dish is like a local version of meat loaf. It is made up of diced pork, beef franks, raisins, garlic and onions, pineapple chunks, liver spread, pickles and eggs. The ingredients are then mixed and put in a llanera. The dish is cooked in a steamer. I think the reason why this dish is only served in special occasions is because the preparation and cooking can be tedious and time-consuming. 

Hardinera

                                                                     

Laing-pinangat

Bumbay

Luisianians have a number of options for merienda. Pancit habhab is a dish that has been adapted from Lucban, a nearby town. It is placed in a rectangular banana leaf and eaten using your mouth. The fact that one cannot use utensils while eating this dish adds excitement to it. Binilot is similar to a pancake. It is usually drenched in chocolate syrup and topped with nuts. There are also a lot of rice cakes that are local here. Minukmok is made up of cassava and sugar. Dinuldol consists of glutinous rice, sugar and coconut milk. Budin is made up of grated cassava, sugar and coconut milk. It is cooked in a brick oven. 

Minukmok

Pancit habhab

Binilot

Budin

Luisianians love good alcoholic drinks. I think this can be attributed to the cold weather. Lambanog is a popular alcoholic drink in Luisiana. The ingredients in making a lambanog are coconut sap, sugar and vinegar. This drink is made using a distillation process.

Lambanog

I've always loved how the people do not forget their history as some of these dishes have been served for decades, perhaps a century even. They really make a way to pass their knowledge about these to the younger generations.