Mangan Keni

These are some Kapampangan Foods come and try these:

1. Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

2. Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

3. Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly inPampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.

4. Tocino is traditionally boiled in water (just enough water to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor. Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat, then leave it overnight at room temperature before serving it, a dish they call burong babi (fermented pork).