Native Delicacies of Camiling, Tarlac

Camiling is one of the fastest-growing towns of Tarlac when it comes to income and economy. It is considered as the richest town when it comes to cultural heritage in the entire province. Furthermore, town is dubbed as the "Old Lady in the Northwestern province of Tarlac" because it is one of the oldest municipality created by the Spanish government. 

Municipality of Camiling is also known for its native delicacies such as, Chicharon Camiling (Bagnet) and rice cakes such as Tupig, Iniruban, and Tupig. While pakbet and inabraw are the staple food for Camilineous. 

Chicharon Camiling(Bagnet)

Chicharon Camiling is also called as bagnet by nonlocals. Chicharon Camiling is a stewed pork belly in salt and deep fried till gets a golden brown color. Cut it in thin strips and couple it with a combination of a locally made fish sauce called bagoong(bug-goong), siling labuyo, chopped red onions, green grape algae (arusip) and tomatoes. Spiced vinegar or pork liver sauce is also a good to combined with it. Chicharon Camiling is widely available at the Camiling Public Market. It’s usually found in stalls selling fresh pork.


Iniruban or nilubyan is well known native delicacy that originates in the town of Camiling. It is a type of rice cake made with burned young sticky rice (malagkit/dik-kit), coconut milk and sweetener; usually sugar, or hardened sugarcane molasses (tagapulot).


Tupig is a popular native delicacy that commonly sold to travelers as pasulong. It is originated in part of North and Central Luzon and is made out of ground glutinous rice(malagkit/Dik-kit), coconut milk and shredded young coconut wrap in fresh banana leaves and cooked over charcoal. During the old days this tasty treat was served only during Christmas and New Year.


Patupat is a delicacy made from glutinous rice(malagkit/Diket) inside a weaved young buri palm(silag tree) cooked in sugarcane juice. This is a staple Ilocano snack that usually prepared during summertime when sugarcane is abundant. 


A Camiling version of Pinakbet or Pakbet is a stewed local vegetables such as squash fruit(kalabasa/karabasa), tomato(kamatis), bitter melon(amplaya/parya), eggplant(talong/tarong), okra and string beans(sitaw/utong) with either Chicharon Camiling(bagnet) or grilled or fried fish. It is usually seasoned with fermented fish extract(bagoong isda/Bug-goong). The taste is good and the dish is truly nutricious.


Inabraw is ratatouille version of Ilocanoes and an authentic Filipino cuisine that define Ilocano people. It is a mix boiled vegetable with grilled fish. It may contain the following green and leafy local vegetables such as squash flower (Bulaklak ng Kalabasa/Sabong ti Karabasa), jute leaves (saluyot), morinaga (malunggay/marung-gay) leaves and fruit, string beans (sitaw/utong), parda beans, eggplant (talong/tarong), alakon flower, okra, wing beans (sigarillas), bamboo shoot (Labong/Rabong), and more. Inabraw is a combination of at-least 3 to 5 vegetables and seasoned with fermented fish (Bagoong isda/Bug-goong). The grilled fish is topped and cooked with the vegetable to enhance its flavor.


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