According to Apag Marangle owner Chef Manuela Cherry Pasion Tan, “We are Kapampangans, of course the reason we are dubbed as the culinary capital of the Philippines is because we have our own food for daily living and for all occasions.”
True enough, Apag Marangle, home of authentic Kapampangan food, has offerings in tune with the Lenten season.
An alternative to adobo cooking is their 𝐿𝑎𝑔𝑎𝑡 𝐻𝑖𝑡𝑢 while, for soup lovers, their 𝑃𝑒𝑠𝑎𝑛𝑔 𝐵𝑢𝑙𝑖𝑔 is best served with black bean sauce.
Another dish is the Kapampangan version of the Korean Samgyupsal is the 𝑚𝑢𝑠𝑡𝑎𝑠𝑎-wrapped ℎ𝑖𝑡𝑢 with 𝑏𝑢𝑟𝑢.
Apag Marangle also serves for Lent 𝑇𝑖𝑛𝑎𝑝𝑎 𝑟𝑖𝑐𝑒, a mixture of rice, tinapang bangus with sliced tomatoes, eggplants and unripe mangoes.
The chef added, one need not spend so much to prepare food for season, experimentation with the available kitchen ingredients is the key.
Photos and story: Gerald G. Gloton
