The Province of Bulacan is understood for the subsequent industries: Marble and Marbleized Limestone, Jewelry, Pyrotechnics, Leathercraft, Aquaculture, Meat and Meat Products, Garments, Furniture, High-Value Crops, and Sweets and Native Delicacies. I will shpw you some delicacies foods here at Bulacan.
Meats
Serkele, Sirkele - "comparable in components to dinuguan however with out the blood and the usage of red meat inner organs"; "soupy and at the bitter side"
Nilagang Pasko - conventional Christmas broth with hen, red meat liempo, red meat brisket, chorizo de Bilbao, ham bone
Chicken Kinulob, Kinulob na Itik/Manok - "local hen slow-cooked withinside the conventional palayok with red meat stomach, veggies and aromatics; it comes with wealthy liver and calamansi sauce;” a Polo uniqueness
Hamon Bulakenya - nearby take at the liempo ham; firstly referred to as Inasnan
Favo Royale - turkey recipe
Kalderetang Bibe with Gata
Chicharon Buchi - diverse chitterlings in San Jose del Monte
Kulurot - extra-fluffy and mild form of chitterling in San Jose del Monte
Bocaue Liempo, Lechon Bocaue - "red meat liempo called Lechon Bocaue due to the fact it's miles fried; domestically referred to as Sinuso due to the fact it's miles actually fried red meat breast, consequently the cartilaginous texture of the beef and its relatively milky flavor"
Baliwag lechon
Baliwag lechon manok
Sangkutsa
Pavo Embuchado - conventional crammed turkey; the stuffing is manufactured from rice, floor red meat, chorizo, carrots, mushroom, etc., and the gravy manufactured from turkey drippings, butter, and cream (an English-French touch); a history fare withinside the residence of the Bautista extended family of Malolos; served for the duration of unique activities.
Nilagang Manok na Puti with Asparagus - historically, Gen. Emilio Aguinaldo's preferred dish of an imported hen breed cooked like the same old nilaga (sliced saba, cabbage, etc.) however brought with asparagus stalks; today, a Malolos restaurant's offering, amongst different heroes' favorites.
Lengua Maloleña - a Malolos lengua uniqueness characterised via way of means of a volcano-fashioned mashed potato as siding.
Rice desserts and Sweets
Soreche - a conventional Christmas dessert just like maja blanca this is crafted from carabao’s milk, corn starch and sugar
Pastillas de leche (smooth), Pastillas - carabao milk smooth chocolates made with carabao’s milk with sugar coating
Pastillas del carmel/tostado - a burnt variation of pastillas
Minatamis na tubo ng sasa - nipa palm preserve
Leche flan del mar/with gulaman
Kalamay hirin, Kalamay latik - calamay with latik; white kalamay (cut-up or one massive spherical whole) in colorless syrup or (white) coconut milk sauce and drizzled with latik (coconut reduction) extra-sticky and chewy now no longer to be harassed with tibok-tibok, that's extra like maja blanca
Inukit na dayap - sweetened lemon rind this is carved like a pastillas wrapper
Espasol - withinside the form of little bricks, chewy, rice flour-dusted cake manufactured from floor glutinous rice and coconut shreds
Dampalit achara - "an atchara the usage of a positive form of dew pond grass"
Candied dayap - nearby lemon preserve
Candied kundol - kundol or wintermelon preserve
Belekoy - "candy pastry organized with flour, sugar, sesame seeds and vanilla"
Bibingka pinipig
Puto lansong - purple puto or in reality the same old puto with coconut milk/meat
Putong pulo - little brown puto from Pulo
Suman muriekos
Pastimallows - in Marilao, marshmallows lined with pastillas de leche in extraordinary flavors/colors
Yema
Herschel's sweet - a logo of multicolor sweet in Bustos
Pastries
Inipit - in Malolos or Guiginto, a 'pressed' sandwich pastry or sponge cake
Gurgurya, Gorgorya, Golloria - "fried (and consequently flaky) small shell-fashioned biscuits glazed with syrup;" "cookie takes its call from coral and makes use of kalumata leaves to impart a taste of licorice to the sugar coating"
Malolos ensaimada
Torta Bulakena
Hopia
Tarts
Brownies
Meringue
Biscocho
Pan de Baliwag - pan de sal with milk
Salad
Burong Ampalaya/Ubod/Green Mango - appetizer
Fish and Seafood
Sinigang with Usbong - sinigang the usage of younger tamarind leaves
Bangus Paksiw sa Tuba
Guinataang Alimango sa Bayabas or Bangus
Pinalundag na Bulig - "stay bulig or dalag (mudfish) cooked with vinegar, garlic, pepper then deep-fried and served with inexperienced sampalok juice and bagoong or patis or burong isda"
Sabaw ng Sariwang Gatas ng Kalabaw with Eggplant and Tuyo - in Sta. Maria, clean carabao milk poured on rice; matched with fried eggplant and tuyo (dried herring)
Sinigang na Ulang sa Kamias - in Calumpit, ulang is freshwater lobster that measures as much as a foot long
Pinasingawan - steamed fish with alagaw
Paksiw sa Tuba - in Marilao, meat (frog or small crabs) in distilled nipa toddy
Halabos na talangkang buhay - “high-quality eaten with freshly cooked Milagrosa rice and calamansi-patis dip”
Menudong talaba - a latest Malolos invention
Kilawing bilakong, Baked bilakong with cheese - nearby scallops from Pamarawan Island, Malolos
Kilawing Bangus Sandwiched in Kesong Puti - a history recipe of the Bautista extended family of Malolos
Hamonadong Sugpo - a unique-event appetizer; a history dish withinside the residence of the Bautista extended family of Malolos
Lapu-Lapu de l. a. Reyna - steamed lapu-lapu in spices and rainbow-colour dressing (diverse veggies) with mayonnaise; served for the duration of unique activities; a history dish withinside the residence of the Bautista extended family of Malolos
Noodles
Pancit Marilao - "seems like pansit palabok however dry; crowned with crumbled day-vintage ukoy"
Pancit alanganin, Pancit bakla - a Bocaue pass-breed among pancit guisado and mami
Condiments
Sukang Paombong
Burong ampalaya/ubod/uncooked mango
Malolos high-delicacies specialties
Starch
Morisqueta tostada - fried rice with an collection of tiny bits of corn and chopped-up Baguio beans, ham, fried chicken, etc.
Soup
Suwam na Mais (Malolos model) - soup with grated corn, squash flower, eggplant, and squash leaves; a history fare withinside the residence of the Bautista extended family of Malolos.
Rice
Biringheng Bulacan - firstly, an indigenous dish of sticky rice (malagkit) with coconut cream (gata) cooked in turmeric (dilaw) for crucial activities like wedding; a history fare withinside the residence of the Bautista extended family of Malolos; today, Hispanized (like paella after the Spaniards arrived) to include hen meat, carrots, shrimps, hen innards, and raisins
Dessert/Sweets
Leche flan de mangga - leche flan with mango the usage of carabao milk and dayap served for the duration of unique activities; a history dish withinside the residence of the Bautista extended family of Malolos
Inukit na dayap
Dayap with pastillas filling - a history fare withinside the residence of the Bautista extended family of Malolos; served for the duration of unique activities
Pinaso - a conventional Christmas dessert in Malolos; "a pass among leche flan and crème brûlée," manufactured from overwhelmed saltine crackers in eggs, sugar, milk, and dayap rind
Cookies
Biscocho de sebo, Corbata de sebo - a bowtie-fashioned biscocho of Malolos that has lard and does now no longer flavor too candy
Minasa - square cookie in Bustos; manufactured from cassava flour (firstly sago) with eggs and coconut milk
Pies
Malolos tamales candy galapong model crowned with cheese, latik, langka, and macapuno; of course, eaten as dessert and consequently extra like a suman
Empanada de kaliskis, empanada de Malolos - scaly empanada invented via way of means of Mercy Antonio of Malolos
I'm so craving right now. Anyway I will post some full description some my favorite food here at Province of Bulacan and I will share it.
