Kapampangans are noted in their expertise in Cooking. This is the reason why I decided to post some of their great recipes. Enjoy reading, then try it..

ADOBONG MANUK (Chicken)Ingredients:
3 lb chicken, cut up
1/2 cup vinegar
1 tbsp. salt
1/2 cup water
1/4 tsp. pepper
1 small bay leaf
1 med. onion, sliced
cloves garlic, minced
1 tsp. cooking oil
Preparation:

Place first 8 ingredients in a pot and simmer covered for 30 minutes or until chicken is tender. Drain and set sauce aside.
Heat oil in a skillet, add chicken and saute until brown. Pour off all fat from skillet.
Add sauce again, scrape browned bits clinging to skillet and simmer uncovered until liquid is reduced to about 1/4 cup.

APRITADANG MANUK (Chicken)

Ingredients:

3 lbs. chicken, cup up
1/4 cup vinegar
2 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced
1 medium onion, sliced
2 medium tomatoes, sliced
1 tbsp. paprika
1 small bay leaf
2 tbsp. cooking oil
1 cup water

Preparation:
Combine chicken pieces with vinegar, salt, pepper and garlic. Let stand for 30 minutes.
Heat oil in skillet over medium heat and saute onions and tomatoes until tomatoes are mushy.
Drain chicken pieces; save marinade. Add chicken pieces to tomato mixture.
Saute until chicken colors slightly. Add marinade, paprika, bay leaf and water.
Simmer 30 minutes or until chicken is tender. Correct seasonings.

PAELLA

Ingredients:

1 1/2 lb chicken cut into 8 pcs.
1/4 lb. lean pork butt cut into 1″ cubes
1/4 tsp. oregano (optional)
2 cloves garlic, minced
1 tsp. salt
4 tbsp. oil
3 peppercorns
1/4 cup diced ham
2/3 cup sliced chorizo or pepperoni or sausage
2 tbsp. salt pork, diced
1/2 tsp. MSG
1 onion chopped
1 green pepper cut into strips
3 tbsp. tomato sauce
2 cups uncokked rice, washed and drained
3 1/2 cups boiling water
1/4 to 1/2 tsp. saffron
1/2 cup canned peas, drained
1/4 lb. shrimps, shelled, deveined
1 tsp. salt

Preparation:
Combine oregano, garlic, salt and peppercorn. Mash with the flat side of a big kitchen knife.
Add 2 tbsp. of the oil. Rub chicken pieces with this mixture. Let stand for at least 10 minutes.
Heat remaining oil in a deep heavy skillet or a 2 quart pot.
Brown chicken and pork slightly over medium heat.
Add the onions, ham, sausage or pepperoni or chorizo, salt pork and MSG. Cook for 10 minutes.
Add the rice, saute for 5 minutes. Add tomato sauce, boiling water, saffron (kasubha) and green pepper.
Mix well and let come to a boil. Turn down heat and cover. Cook until all liquid is absorbed.
Turn rice over with a fork and add shrimps and peas. Cover for 5 more minutes.
May be served with hard boiled eggs, quartered. Serve hot.

ATSARA
Ingredients: (Sangkap)
4 cups grated green papaya or grated turnips1/2 cup salt1 cup vinegar2 small carrots, pared and sliced thinly1 small green pepper, seeded and cut into strips1 small red pepper, seeded and cut into strips5 tbsp. raisins1 medium can of crushed pineapple
Pickling Solution:
1 cup white vinegar1 tsp salt1/2/ cup white refined sugar1/4 cup brown sugar2 tbsp. ginger finely minced1/4 cup finely minced onions5 cloves garlic, finely mincedProcedure: (Pamaglutu)
Combine grated papaya/turnips and 1/2 cup salt and enough boiling water to cover mixture. Let stand for 2 minutes.
Drain. Wrap 1 cup at a time in a “J” cloth and squeeze out moisture.
Soak grated papaya/turnips in 1 cup vinegar overnight. Squeeze out as much vinegar from the papaya/turnips as much as possible.
Combine all ingredients for pickling solution in a stainless steel or pyrex saucepan. Place over moderate heat, stir until sugar is dissolved.
Bring to a boil. Lower heat and simmer for a few minutes. Remove from heat and let cool slightly.
Combine grated papaya/turnips with rest of ingredients. Pack in sterilized jars and pour hot pickling solution over the vegetables. Let cool at room temperature.
Cover jars tightly and refrigerate. Will keep indefinitely in refrigerator. Ripens after first week.
BURUNG EBUN (Pickled Eggs) Ingredients: (Sangkap)
2 doz. chicken or duck eggs2 – 2 1/2 cups rock or pickling salt8 cups hot water Procedure: (Pamaglutu)
Use eggs that are thick shelled with no cracks. Arrange them in a wide mouth glass jar or porcelain crock. Put a weight on eggs to keep them down when brine is added.
Put 8 cups of hot water in a pitcher and gradually stir in 2 cups of rock salt and continue stirring until salt is completely dissolved.
Add more salt until the solution cannot take anymore salt (when additional salt won’t melt but strays at the bottom like a sediment). Let cool. If desired, test the saltness of the brine by dropping a slice of potato in it. If the potato floats, the solution is salty enough
Pour cooled salt solution over eggs in the jar. Cover jar with foil or plastic wrap and let stand in a cool dark place for 3-4 weeks
After 3-4 weeks, remove the eggs from the brine (brine may be used again for curing more eggs). Mark eggs with a pencil to distinguish them from the other eggs. Store in refrigerator and cook as needed
To cook: start by adding enough water to cover eggs completely. Bring to a boil over medium high heat, immediately reduce heat and simmer for 15 minutes. Cool under cold running water
When ready to serve, cut in half lengthwise and serve shelled or unshelled with slices of fresh tomato.

PANCIT LUGLUG (Palabok)
Ingredients: (Sangkap)
1 lb. bihon (rice sticks)2 tbsp. oil3 cloves garlic, minced1/2 lb. cooked pork, diced1/2 lb. small shrimps, shelled1/2 cup pork broth1 cup diced fried tokwa (tofu)2 hard boiled eggs, coarsely chopped1/2 cup crushed bacon rind cracklings or pork rind cracklings, crushed1/4 cup finely shredded tinapa (smoked fish)*1 can (8 oz.) clams, drained (optional)2 tbsp. patis (fish sauce)>1 tsp. salt1/8 tsp. pepper Procedure: (Pamaglutu)
Soak noodles in water for 10 minutes then drain.
Over medium heat, saute garlic in skillet in 2 tbsp. oil until brown. Set aside – use for garnishing.
Saute pork in remaining oil in about 10 minutes. Add shrimps, seasonings, 1/2 cup broth and let simmer for 5 minutes.
Strain pork-shrimp mixture when done. Set aside. Save juices.
In big pan, bring 2 qts. water to boil. Place a handful of drained noodles in a strainer and rip in boiling water. Boil for 2-4 minutes or until tender. Lift strainer out of water; drain noodles thoroughly and transfer to a serving dish. Cook rest of the noodles in the same manner.
Pour red sauce (Palabok) over noodles. Top with the pork-shrimp mixture and the rest of the ingredients. Serve with lemon wedges and a small bowl of patis for further seasoning if desired.* In place of tinapa, use any smoked fish (about 2 oz.). Place smoked fish in a 250 degree F oven for 1 hour or until dry.

PALABOK:
1/4 cup achuete water or 2 tbsp. achuete oil1/2 cup flour or cornstarch2 1/2 cup pork brothJuices from sauteed pork-shrimp mixture
Add a little broth (1/4 cup) to the flour to make a thin paste. Stir rest of broth in.
Add achuete water and enough water to make 3 cups of sauce including broth added earlier. Bring to boil. Lower heat and simmer for about 5 minutes. Correct seasoning.

PANCIT MOLO (Wonton Soup)
Ingredients: (Sangkap)
1 tbsp. cooking oil1 clove garlic, minced1 small onion, chopped1/8 tsp pepper2 quarts (8 cups) chicken broth30 wonton wrappersFilling:1 cup ground pork1/2 cup flaked cooked chicken meat1/2 cup chopped shrimps1/4 cup chopped canned water chestnuts3 green onions, chopped3 tbsp patis2 tsp salt Procedure: (Pamaglutu
Combine all filling ingredients but use only 1 tsp of green onions, 1/2 tsp of salt and 1 tbsp of patis, set aside the rest for the broth.
Wrap filling in wonton wrapper as follows: place a tsp of this mixture in the center of each wonton wrapper; gather edges of wonton wrapper to form a pouch; press edges together to seal in filling. Set aside covered with dry kitchen towel.
Saute garlic and onions in hot oil until light brown. Add chicken stock and the remaining patis and salt from the filling. Bring to a boil, drop wontons in boiling broth.
Stir in remaining meat mixture to broth. Let simmer for 15 minutes. Add pepper and correct seasoning.
Garnish with remaining chopped green onions. Serve hot.
OKOY
Ingredients: (Sangkap)
2 cups bean sprouts washed and drained2 med. size squash or sweet potatoes1 bean curd or tofu (available in oriental stores), cut in to 1/2″ pieces3 tbsp. chopped green onions1 cup small shrimps, shells on2 cups oil
BATTER:
1/2 cup cornstarch1/2 cup flour1 1/2 tsp. baking powder3/4 tsp. salt1/2 cup waterProcedure:

Procedure (Pamaglutu)
Combine all batter ingredients. Mix until smooth.
Peel and grate (coarse) the squash or sweet potatoes.
Mix in grated squash (sweet potatoes), bean sprouts and green onions with the batter.
Put about 1/3 cup of the sprout and batter mixture in an oiled saucer.
Top with 2 bean curd slices and 2-3 shrimps. Slide contents off into hot oil.
Fry until brown and crispy on both sides. Drain.
Serve with vinegar-garlic dipping sauce.

Sources: Kapampangan Community Group http://www.geocities.com/Athens/Academy/4059/miscel.html