PALABOK is its thick red sauce that is poured on the noodles and garnished with hard boiled eggs and halved, boiled shrimps. (Palabok also means flowery flattering speech, meant to entice).
PANSIT MALABON. Same as above but uses fat miki noodles. Poured on top, the palabok is topped with boiled (preferably duck) egg slices, halved shrimps, (originally) slices of kamias, kinchay and maybe a sprinkling of ground chicharon.
PANSIT LANGLANG is a soup consisting of sotanghon or glass noodles with bits of chicken and tasty tengang daga (rats' ears) mushrooms. May also be served dry.
PANSIT BIHON OR PANSIT MIKI GISADO. Normal pansit known to anyone who has sworn allegiance to the Philippine flag.
PANSIT HABHAB. Unadorned miki and sayote noodles sauteed in pork fat. It is served up on a small square of banana leaf to fit one's palm and is directly brought to the mouth (hence habhab). A Lukban snack.
PORK FAT and CHICHARON. Pork fat is revered by "wa-care" Filipino gourmands who insist that anything fried in it tastes better. These heathens are also adorers of pork chicharon (with a slab of fat) and chicharong bulaklak made of the intestines of the pig pulled inside-out to resemble wood roses. The inferior tito or small intestine are also made into just-as-deadly cracklings. All dipped in vinegar with garlic or sili (sarap!)
LECHON or LITSON. A good lechon should have meat that is evenly and fully cooked, tender and dry. The skin should be crisp from ears to tail (but is often not). The lechon preferred by party givers is lechon de leche, the month-old piglet mercilessly plucked from its mother's breast which socialites feast on without mercy.
The best weight for a good party lechon is allegedly 30 pounds. Its best diet is vegetarian-bran, kangkong or kamote leaves-not kitchen scraps or store-brought feeds with antibiotic. The simplest lechon stuffing is banana leaves, which keeps the inside moist so that the pig cooks thoroughly. Young sampalok or alibangbang leaves are also popular stuffing as they impart their sourness to the meat and neutralize the greasiness.
Some prefer to stuff the stomach cavity with brown upland rice or even malagkit rice, which swims in lard as the pig roasts. Others insist on a kind of turkey or chicken stuffing, therefore bread dough. The truly perverse fill their lechon with paella or stuff it with a whole chicken.
Warning: One of two people who split a baby lechon between them for dinner, died of high blood the same night.
LECHON SAUCE. The Batangas type is the most popular Tagalog version. It is pork liver boiled and pounded to a paste, mixed with vinegar, sugar and herbs and thickened with biscocho bread crumbs. Mang Tomas has grown rich from bottling this lechon sauce.
The Pampanga lechon sauce tends to be sweeter, the Bicol, sourer.
The Cebu-Leyte lechon has no sauce. Its stuffing is a lot of pepper, shallots, leeks and lemongrass, a stuffing that makes the animal tasty by itself. The Cebu lechon has made its presence felt in Manila where it is flown upon order.
DINENGDENG or INABRAW, a salubrious soupy vegetable dish of Ilocos Norte made from fresh veggies picked from the backyard (one's own or the neighbor's). It may include any of the following: bamboo shoots, malunggay, himbabao, lima beans, patola, mashed kamote, squash leaves, string beans, eggplants and saluyot with broiled fish or shrimps put into the kettle before the greens.
An Ilocano teacher said: The Lord ascended into heaven in order to scatter the seeds of saluyot for the poor Ilocanos to eat.
Saluyot is a weed (slimy when cooked) which is never cultivated but grows wantonly when it rains. Its consumption was once regarded with amazement by botanists and other ethnic groups like Manilans.
The sailors decided to buy the goat and they slaughtered it on deck, throwing all the intestines into the sea. The Ilocano assistants were not about to let all that lovely laman-loob go down and dived for the treasure. This is followed by a description of the natives cooking the innards, including its bile, into what the poor chronicler could only describe as "a disgusting mess." This is the first mention in Blair and Robertson of pinapaitan.
Pinapaitan is a bitter dish of goat meat and offals or chopped intestines, mixed with papait which comes from digested grass in the stomach of the goat. Pinapaitan dishes include the half-cooked Ilocano kilawen and the almost-raw imbaliktad. With every purchase of meat specifically for pinapaitan, the vendor throws in the attendant bile for free.
BIKO; KALAMAY-HATI; SINUKMANI (Laguna) all refer to the same sticky rice delicacy.
HOPIANG MONGO and HOPIANG BABOY. Hopiang mongo has black or yellow mung bean filling, sometimes mixed with kamote. Hopiang baboy has no baboy filling, only kundol, but it is fried in pork fat. Hopiang mongo hyped up with lots of nuts and salted egg becomes mooncake that has a box and sometimes costs as much as P500 each.