so I just realized recently that these dishes have Kapampangan versions. can anyone tell me if the recipes are the same or not?
Dinuguuan = tidtad
Pinakbet = Pakbit
Adobo = Arobu
Nilaga = Liga
Asado = Asadong matwa
Sinigang = Sigang
Palabok = Pancit luglug
List of Kapampangan Food
Our versions are different. mas manyaman la sis!ElishaRose wrote: ↑Thu Apr 16, 2020 1:18 pm so I just realized recently that these dishes have Kapampangan versions. can anyone tell me if the recipes are the same or not?
Dinuguuan = tidtad
Pinakbet = Pakbit
Adobo = Arobu
Nilaga = Liga
Asado = Asadong matwa
Sinigang = Sigang
Palabok = Pancit luglug
e yo kalingwan deni 
bringi
tabang talangka
suam mais
paku salad
kilayin
begukan
lagat
postri
bistig
lagang pasku
pititian
pulutuk
sabo susu
paksing itu
daing talunasan
longganisa
morcon
tocino
sizzling sisig (Aling Lucing), pritung sisig (Mila's), sisig matua, sisig bangus
Kapampangan desserts and snacks:
we have to go by town: the turrones de kasoy, sans rival, yemas and duman of Sta. Rita, the alualo of Arayat and Guagua; the sanikulas and dulciprenda of Mexico; the suklating batirul, tibuk-tibuk, ale ubi and silvania of Angeles; the empanada, ensaimada, empanadita and panara of San Fernando; the putung babi of Mabalacat; the pastillas de leche of Magalang; the pulburun of Sasmuan; the samani of Arayat; the bobotu, putu lazon, kutsinta and the whole range of suman (suman tili, suman bulagta, suman ebus) and kalame (kalame nasi, kalame biko, kalame kapit, kalame kopis) all from just one barrio, Cabalantian in Bacolor; the puto seco and espasol of Apalit; the patcu of Guagua, the buldit silyo of Minalin
bringi
tabang talangka
suam mais
paku salad
kilayin
begukan
lagat
postri
bistig
lagang pasku
pititian
pulutuk
sabo susu
paksing itu
daing talunasan
longganisa
morcon
tocino
sizzling sisig (Aling Lucing), pritung sisig (Mila's), sisig matua, sisig bangus
Kapampangan desserts and snacks:
we have to go by town: the turrones de kasoy, sans rival, yemas and duman of Sta. Rita, the alualo of Arayat and Guagua; the sanikulas and dulciprenda of Mexico; the suklating batirul, tibuk-tibuk, ale ubi and silvania of Angeles; the empanada, ensaimada, empanadita and panara of San Fernando; the putung babi of Mabalacat; the pastillas de leche of Magalang; the pulburun of Sasmuan; the samani of Arayat; the bobotu, putu lazon, kutsinta and the whole range of suman (suman tili, suman bulagta, suman ebus) and kalame (kalame nasi, kalame biko, kalame kapit, kalame kopis) all from just one barrio, Cabalantian in Bacolor; the puto seco and espasol of Apalit; the patcu of Guagua, the buldit silyo of Minalin
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TaramKalis
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