Hometown Native Foods

1st Photo:

Pinaputok na Tilapia

Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine and tilapiine tribes (formerly all were in Tilapiini), with the economically most important species placed in Oreochromini. https://en.wikipedia.org/wiki/Tilapia 

The fish is wrapped in a banana leaf and with fillings of tomato, onion, garlic, soy sauce, chili inside its belly. To have a delicious taste, frying it with a medium fire is suggested.

2nd Photo:

Pork Binagoungan

A favorite Filipino food that made up of pork as main ingredient and mixed it with shrimp sauce with tomato, onion, garlic and chili. If you prefer to have a bit sweet taste on it, you can add a pinch of salt. In the Philippines, this kind of food usually found in Karinderias (small restaurants) where majority of Filipino family preferred to eat.

3rd Photo:

Pakbet or Pinakbet (a combination of vegetables) such as squash, string beans, eggplant, bitter gourd, lady's finger. In the Philippines, there are different way of cooking for said dish depending what part of the country you located. Some areas used to cooked it as dry (sauce using shrimp or fish sauce) and other areas preferred to have it with sabaw (soup) using fish sauce or salt. 

4th Photo:

Inihaw na Tilapia stuff with Tomato and Mango

A basic cooking of fish using fire. You may also put fillings inside Tilapia belly if you want.

5th Photo:

Dinengdeng with Tinapa toppings

A native Filipino menu using mix vegetables combination such as option1 (squash, string beans, lady's finger, bitter gourd), option2 (patani (lima beans), squash, opo (bottle gourd)), option3 (monggo (green bean), bitter gourd leaf or malunggay leaf). Normally this food has a soup (almost the same process of cooking with pinakbet).