Region IV - Southern Tagalog (Chapter VIII)

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Across
  1. 2. This iconic Filipino soup is arguably at its finest in Batangas
  2. 4. Island Flavors and Arrowroot Delights
  3. 10. A one-pot dish in Rizal similar to a seafood and meat paella, cooked with banana leaves for added aroma.
  4. 11. (Wild Rooster)A native chicken cooked with local spices from Oriental Mindoro.
  5. 15. A cylindrical rice cake in Laguna made from glutinous rice flour cooked in coconut milk and sweetened coconut shavings.
  6. 17. A small freshwater sardine endemic to Taal Lake, A Batangas delicacy.
  7. 18. A traditional Quezon dish where meat (usually pork or chicken) is cooked underground or in a covered pot with hot coals, giving it a smoky flavor.
  8. 19. Marble Country with Island Flavors
  9. 21. A colorful and flavorful meatloaf-like dish often served during special occasions in Quezon.
  10. 22. The Philippines' Last Frontier of Culinary Wonders
  11. 23. A traditional Filipino distilled coconut liquor, is a significant product of Quezon and can be part of the gastronomical experience.
  12. 25. A savory stew from Cavite made with various meats and vegetables.
  13. 26. Land of Coconuts and Culinary Delights
  14. 28. A savory rice cake wrapped in banana leaves, it is a traditional Laguna delicacy.
  15. 29. A seaweed dish from Occidental Mindoro served fresh with vinegar and onions.
Down
  1. 1. A Cradle of History with Flavorful Heritage
  2. 2. A salt cod stew from Cavite with garbanzos, olives, and tomatoes, reflecting Spanish influences.
  3. 3. A Province of Pancit and Island Flavors
  4. 5. A mashed cassava dish mixed with sugar , coconut, and condensed milk made from Quezon.
  5. 6. A pancake-like from Marinduque delicacy made from rice flour and coconut milk.
  6. 7. A dense, sweet bread shaped like a turtle, popular in Sariaya.
  7. 8. A Blend of Tradition and Modern Flavors
  8. 9. A peanut brittle in Batangas made with caramelized sugar, often shaped into discs.
  9. 12. These delicate arrowroot cookies are a signature pasalubong from Marinduque.
  10. 13. A dish from Cavite of raw fish marinated in vinegar, onions, ginger, and chili.
  11. 14. A local white cheese from Cavite similar to kesong puti, made from carabao’s milk.
  12. 16. (Grilled Squid)A fresh squid grilled and served with vinegar dipping sauce in Oriental Mindoro.
  13. 20. A province known for its robust and bold flavors
  14. 24. Sweet glutinous rice balls in Quezon filled with sweetened beans or other fillings.
  15. 27. A sticky rice delicacy in Rizal often paired with latik (caramelized coconut milk curds).