Your place is famous for what delicacy?

Question

My province is known for "ampaw" or rice crispies as well as "barquiron" or barquillos with pulvoron. We also have piaya.

Answer 1

i am also from where maej is from.

but i could also be from cebu.  rosquillos, otap, dried mangoes, dangit and  inasal.

Answer 2

zzz... hmmm... pinyato... zzz...

Answer 3

Wines, especially zinfandels and cabernets.

Those are delicacies, right?

Answer 4

pasties... but they're not so much a delicacy as they are a hearty lunch

Answer 5

MD....  crabs and seafood in general... mmmmmmmmmmmm...............

Answer 6

pancit molo or wanton soup... and of course lapaz batchoy...

Answer 7

im from taguig.... I'm afraid we don't have any 0.0

but we have many Bulaluhan here :D

Answer 8

Crispy Pili Nuts

Bicol Express

Dinailan

Banana Bread

Answer 9

the chocolatiest moron and the sweetest binagol.

Answer 10

bacolod - napoleones & chicken inasal. you haven't been to bacolod if you haven't indulged in roli's napoleones and chowed down in manokan country.

Answer 11

We are proud of our "lechon" (roasted pig), rosquillos, otap, dried mangoes, danggit (dried fish) and a lot more. Btw, one place in Cebu has "ampaw" as their delicacy.  The same place also is known for its chicharon.

Mandaue is also famous for its "bibingka" and "masareal".  Of course, we have our own "turrones de mani" and "barquillos".

Answer 12

"Dates", the sweet fruits of Arabia.   This is my place.

Not unless you want me to eat the shoes made in Marikina.

Answer 13

dolor's kakanin  (malabon, metro manila)

in naga city., bikol.. pili nuts of any style

Answer 14

jacobina® - square, crunchy bite-size biscuits for inbetweenmeals.  it's ubiquitous i see it in unexpected places. trademarked and probably not made anywhere but in mendez, cavite, where i spent my formative years.

tinumis - this is dinuguan on steroids, with lots of meat (read: pig entrails) and "broth" so thick it's as viscuous as molasses in january.  oftentimes fresh* pig's (not cow's) blood is used as thickening agent with a generous amount used, that the dish comes out almost solid (once i was castigated for diluting it with water).  i don't know if palm vinegar is used to sour it (could be sampalok or kamyas). it has a tinge of sweetness that could be overwhelmed by hot peppers, depending on who's cooking it.

* "fresh" refers to the blood, not the pig - our pigs are proper

atsara - made with green papaya that is finely shredded to resemble strands of hair.  there's plenty of ginger and multicolored strips of bell pepper, sliced carrots, and sibuyas tagalog (small onions or shallots).  kept in jar with very little liquid in it.

pickled sayote - very simple to prepare: the unpeeled fruit is sliced, its flesh washed away of dagta, the bitter seed discarded.  strips are then soaked in vinegar solution similar to that used in atsara, same ingredients may be used but garlic could be substituted for ginger.  ready within two days, crunchy.

sweetened makapuno - comes with syrup and sprinkling of dried leaves from local herb (don't know name).  young coconut may be substituted if makapuno is not available.  anise seeds may be added to it, indeed it's very sweet and often used in halo-halo.

nata de coco - i don't even want to know how it's produced, all i know is that it's gelatinous and i like it with crushed ice. sometimes i add to it pineapple chunks boiled in its own juice, or mix with sweetened makapuno^^^.

Answer 15

Tuna. We are coined as the tuna capital of the Philippines.

Have it fresh, frozen or value added ( chorizo, longganisa, sticks etc.), we got it.

The most favorite local delicacy though, is the grilled tuna belly and jaw.